WIAW #20

 

WHAT-I-ATE-WEDNESDAY-NEW-BUTTON-PEAS-AND-CRAYONS

 

Welcome to another WIAW. This round of What I Ate Wednesday is actually of a Wednesday, which I am not sure I’ve ever done before! I snapped photos of my eats from last Wednesday to share with all of you. The bar is getting closer, and my eats are getting pretty samesies, but they’re still delicious, nutritious, and good for body and soul! Breakfast was a gluten free waffle-wich, sweetened up with some honey roasted turkey breast, apple slices, sharp Cheddar, and a touch of maple syrup between two Van’s apple cinnamon waffles. Absolutely delicious with my usual decaf iced coffee.

 

Gluten free waffle sandwich

 

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Smoked Salmon & Quinoa Quiche

Like any native New Yorker, I love a good lox n’ onion omelet. But I wanted to serve something a little snazzier for my Breakfast-for-Dinner Party, so I came up with the idea of making the smoked salmon and eggs into a quiche. The crust is made from quinoa, so it’s naturally gluten-free, and adding spices to the mix lets you flavor it to any taste. It’s also a little different, sure to surprise and delight your guests! And while the recipe makes 8 servings, you can halve everything for a smaller version and a make-ahead breakfast for yourself for a few days.

 

Ingredients:

1 cup white quinoa

2 cups broth (mushroom works great, but chicken and vegetable are also good options)

Quinoa crust before baking

Quinoa crust before baking

6 whole eggs

3 egg whites

1 Tbsp olive oil + additional for greasing pan

1/4 cup milk of choice

4 oz nova smoked salmon

1/4 cup cream cheese (omit for dairy-free option)

1 small clove garlic

2 tbsp scallions

1 Tbsp garlic powder

1 Tbsp basil

1 Tbsp dill weed

1 Tbsp parsley

Salt and pepper

 

 

Instructions:

Quiche with egg mixture poured in

Quiche with egg mixture poured in

1. Bring 2 cups broth to a boil in a pot on the stove, then add quinoa and 1 Tbsp olive oil and a dash of salt and pepper. Cook 12-15 minutes until quinoa is fully cooked. While cooking the quinoa, preheat oven to 400 degrees Fahrenheit.

2. Remove the pot of quinoa from the heat and mix in 3 egg whites and 1/2 Tbsp each of garlic, basil, dill, and parsley. Mix thoroughly so the spices are evenly spread throughout the mixture.

3. Grease an 8″ pan well with olive oil. Using a large spoon, transfer the quinoa mixture to the pan and press down to create a bottom crust and edges. Smooth out as necessary.

4. Bake quinoa crust at 400 degrees Fahrenheit for 10 minutes.

Be sure to let the quiche cool before slicing!

Be sure to let the quiche cool before slicing!

5. In a separate bowl, combine 6 eggs with remaining spices, scallions, and garlic. Pour mixture into crust, and bake for 15 minutes at 350 degrees Fahrenheit.

6. Remove quiche after 15 minutes, just before the egg mixture is cooked through. Arrange slices of smoked salmon on top and cook for another 15 minutes. (If you want to use cream cheese, add it in here).

7. Let cool for 30 minutes (you can re-heat in oven before slicing, but it’s best to let it cool down first!)

8. Slice and serve. Enjoy!

 

 

 

 

Breakfast-for-dinner is served!

Breakfast-for-dinner is served!

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

Bodacious Breakfast Bowls

I woke up this morning  to a world hit by freezing weather and  firmly entrenched in law school finals season. After my usual run, I was ready for a bowl of breakfast to warm my chilly self and prepare me to attempt a study session.

 

My usual go-to breakfasts are Greek yogurt, gluten-free oatmeal, and eggs with fruit, but since I didn’t need to run to class I was able to take twenty minutes to whip up a breakfast bowl. I love making big bowls – you can throw in whatever ingredients you have on hand and come up with some pretty delicious combinations. As a girl with severe allergies, bowls are a great way to mix it up and use all kinds of gluten-free, nut-free ingredients that often prevent fancy orders when I go out to breakfast or brunch.

 

I couldn’t decide if I was in the mood for sweet or savory, creamy or cheesy – so I went with one of my favorite Bodacious Breakfast Bowls, combining a bit of every flavor! And here it is, the Sweet Potato and Savory Parmesan Quinoa Bowl.

 

Sweet Potato and Savory Quinoa Bodacious Breakfast Bowl

Sweet Potato and Savory Quinoa Bodacious Breakfast Bowl

 

Ingredients:

2 medium eggs

1 small sweet potato (4-5 oz)

1/4 cup dry quinoa (I love tricolor for the combination of textures, here I used Roland Tricolor Quinoa)

1/2 cup chicken broth

2 tbsp Parmesan cheese

1 1/2 cups raw spinach

Olive oil or cooking spray

Optional: regular, turkey, or vegetarian bacon, or breakfast sausage (I am pretty much a pescetarian, but feel free to toss in whatever you like!)

 

Instructions:

Preheat oven to 400 degrees Fahrenheit. Poke holes in sweet potato, wrap in foil and bake for 40 minutes. (Alternatively, if you’re short on time, steam the potato in the microwave for 5 minutes.)

Fill a small pot with 1/2 cup chicken broth and 1/2 cup water and bring to a boil.

Rinse 1/4 cup dry quinoa. Pour into pot of broth and water and reduce to low heat. Let cook for 15 minutes.

While the potato and quinoa are cooking, lightly grease a pan with olive oil or cooking spray and scramble the two eggs. Just before the eggs are fully done, toss in the spinach and sauté while the eggs finish cooking.

Pour the cooked quinoa into a bowl. Next, add in the eggs and spinach. Take the sweet potato out of its skin and cube it, then toss in the cubes.

Sprinkle with Parmesan cheese.

Enjoy!

 

(And just in case you’re wondering – I eat different versions of my breakfast bowls whether it’s morning, noon or night – I am a big fan of many foods our society deems “for breakfast” and I believe in eating them whenever I please!)

 

 

 

 

© 2014 Renaissance Runner Girl. All rights reserved.

Savory Sweet Potato & Quinoa Breakfast Bowl

I woke up this morning  to a world hit by freezing weather and  firmly entrenched in law school finals season. After my usual run, I was ready for a bowl of breakfast to warm my chilly self and prepare me to attempt a study session. My usual go-to breakfasts are Greek yogurt, gluten-free oatmeal, and eggs with fruit, but since I didn’t need to run to class I was able to take twenty minutes to whip up a breakfast bowl. I love making big bowls – you can throw in whatever ingredients you have on hand and come up with some pretty delicious combinations. As a girl with severe allergies, bowls are a great way to mix it up and use all kinds of gluten-free, nut-free ingredients that often prevent fancy orders when I go out to breakfast or brunch. I couldn’t decide if I was in the mood for sweet or savory, creamy or cheesy – so I went with one of my favorite bodacious breakfast bowls, combining a bit of every flavor! And here it is, the Savory Sweet Potato & Quinoa Breakfast Bowl.

 

 

[yumprint-recipe id=’3′] 

 

Just in case you’re wondering – I eat different versions of my breakfast bowls whether it’s morning, noon or night – I am a big fan of many foods our society deems “for breakfast” and I believe in eating them whenever I please!

 

 

 

 

© 2014 Renaissance Runner Girl. All rights reserved.