Bored with your breakfast?
Well, so are my friends over at the Recipe Redux. Hence, the theme of this month’s challenge to break out of “breakfast boredom.” Uh oh, so you’re telling me my sprouted whole grain toast with peanut butter and jam that I have every. single. day. is boring? Perhaps, but I love it.
Stock your freezer with some delicious foods you made yourself.
These recipes aren’t just simple, they’re tasty and nutritious!
When life gets busy or hectic, you’ll feel good about reaching for these awesome freezer foods!
Click here for the Basic Whole Wheat Freezer Waffles recipe
Click here for the Easy Freezer Burritos recipe
Click here for the Freezer Quinoa recipe
Yes, they are my favorite breakfast food. I grew up eating a certain brand of frozen waffles and always felt like they were such a treat whenever they showed up on my plate in the morning.
Of course you do!
Here’s the deal, you could spend 50 cents on a lackluster burrito, or you could spend half that and have a tasty burrito loaded with nutritious ingredients. If you’re like me, you’ll choose the 15 cent burrito. Not sure how to make this amazingly inexpensive, delicious burrito? Don’t worry, I’ve got you covered. My Easy Freezer Burritos recipe is below and some pictures in case you need inspiration or instruction.
Don’t buy burritos anymore! Make them yourself with delicious, nutritious ingredients to fill you and nourish you.
In fact, in my opinion, this little powerfully nutritious seed, is still something that should be a staple at your dinner table.
Besides being nutritious, quinoa is super easy to prepare. All you need is some water, salt and a pot and 15 minutes. Yes, that’s it. Simple.
And get this, it freezes beautifully! Yes, it does! Simply let it cool and then place it into a freezer bag. Break off pieces as you need it and enjoy. It’s magical!
Make it once, enjoy it many times! This recipe makes a big batch of quinoa perfect for freezing!
We live that motto to it’s fullest and The Super Bowl is no exception. We treat the Super Bowl like a national holiday. We plan the perfect snack table, we make sure to find coordinating cups and plates, we paint our faces and wear our team’s colors. With the amount of time and preparation that goes into planning these day-long food fests, it’s no wonder then, when Monday rolls around, we are all suffering from “The Super Bowl-Induced Food Coma.”
Did you pop too many jalapeño poppers last night? Or devour dip after dip and spicy chicken wing after fried chicken wing? Fear not! My fellow dietitian foodies and I have plenty of delightful “recovery” recipes for you to enjoy. So, stop feeling bad about what you ate last night and instead, try one of these recipes to get you back on track. And maybe, if you’re going to “go big” again (when it comes to the buffet table), just go home instead.
Spring Rolls with Honey-Soy Dipping Sauce: Sara Haas RDN, LDN (ahem, yours truly!)
Carrot and Jicama Slaw: Christy Wilson Nutrition
Amaranth Buddha Bowl: Shaw Simple Swaps
Golden Kale Tahini Salad: Nourish RD’s
Cook Once, Eat Thrice – Grilled Chicken Schwarma: MJ and Hungryman
Chicken Sausage, Kale and Broccoli Frittata: Nourish Breathe Thrive
Gluten Free Black Bean and Jalapeno Cauliflower Tostadas: Kara Lydon
Arugula Quinoa Salad with Avocado and Bacon: Mom’s Kitchen Handbook
Wild Blueberry, Blood Orange and Ginger Smoothie: The Grateful Grazer
Grapefruit Kale Salad: Dietitian Debbie Dishes
Everyday Lentil Salad: Food, Pleasure and Health
Cashew Coconut Recovery Milk: Avocado a Day Nutrition
Wild Blueberry Mojito Smoothie Bowl: The Average RD
Greek Salad with Marinated White Beans and Tzatziki: Salubrious RD
Vegetarian Rice and Bean Casserole: Jenna Braddock RDN
Healthy, Low-fat Mexican Avocado Chicken Salad: Abbey’s Kitchen
French Toast with Apples, Pecans and Greek Yogurt: Amy Gorin Nutrition
Step By Step Guide – Rolling Fresh Spring Rolls: Emily Kyle Nutrition
Green Chia Lemon Smoothie: Homemade Nutrition
Banana Split Smoothie Bowl: The Nutritionist Reviews
There’s just something so remarkably fresh about them that makes me happy. At one of my old jobs, I had to make spring rolls on a relatively regular basis. During that time, I could crank out hundreds of those little guys. I would be tired, with a sore back and cross-eyed when I was done. But that didn’t deter me from eating the scraps or messed-up rolls. Ah, the memories!
Here’s the deal with spring rolls, they are so delicious, but can be so annoying to make. Please, please don’t get mad if your first 2 or 10 look horrible. I promise you that they will still taste good. Just keep trying and soon you’ll be a professional “spring roller.”
Veggies abound in spring rolls and that makes them a fantastic, nutritious choice. They are the perfect vehicle for so many kinds of veggies too. You don’t have to stop at carrots and lettuce (like my version below), you can add peppers and jicama for example. Really, just be creative and have fun with them. But don’t forget the basil, mint and cilantro, they are the key to flavor and offer their own nutritive bonus too.
These are bean thread noodles.
Simple to make, just pull out of bag and plop in some water.
Watch them grow and feel them soften. Takes about 15 minutes and they’re done.
Get all of your ingredients together before rolling. Trust me on this one.
Look how yummy that is, even before you roll it!
Roll ’em up! And don’t worry what they look like, ok?
Refreshing and satisfying, these spring rolls are a perfect for an appetizer or light lunch.
