A Better Breakfast for Mr. Rodgers

There is a little bit of a story behind this one…as you can probably tell from the title, haha. “A Better Breakfast for Mr. Rodgers.”

Once upon a time, in a land not so far away…there was a princess who loved her sleep.  So even though her prince was trying desperately to eat healthy, she would let him take care of his own breakfasts so she could stay in bed an additional half hour or so.  Then one day she had to be up at the same time as him, and was horrified when she witnessed his rushed morning ritual.  (He has tried to convince me that it was worse than normal this day…but just the fact that he was willing to do this…agh!!)  See, the prince, after a long break from legumes, had recently decided to add beans back into his diet.  So quickly he scrambled some eggs, opened a can of black beans and dumped them on top (unrinsed,) then exclaimed “I need something green.”  Hurriedly he grabbed a Tupperware of salad from the day before picked out a couple of the onions, tossed it in a blender with some water, pulsed it a few times, poured it in a glass and chugged it.  While eating his goopy egg/bean mess.

Horrified.  The only word to describe my feelings on this occurrence.  So since then, I have been trying to get up at least more often to make “a better breakfast for Mr. Rodgers.”  Just because he is eating healthy doesn’t mean he has to eat “gross-ly.”  I am determined to bring flavor back into his breakfasts.  So I thought I would share my efforts with you!  Here is my first, which he thoroughly enjoyed and was quite easy I must add!

 

Here’s what you need:

  • 3 Eggs
  • 1/2 Avocado, sliced
  • 1/2 Lg Tomato, sliced
  • 1/4 C Onion, diced
  • 2 Cloves Garlic, Minced
  • 1/3 C Black Beans, rinsed!
  • Salt and Pepper
  • 1 Tsp Cilantro paste
  • Grassfed Butter for pans.

And here’s how yo udo it:

  1. Start by sautéing your onion until it is beginning to become transparent.  Add the garlic and stir, cooking for about another minute.  Add some salt, pepper, beans, and cilantro paste and stir to combine, cooking another minute or so.  Set aside.
  2. Crack eggs into a bowl and whisk.  Pour into greased pan and cook until the edges are hardened and there is barely any runniness left.
  3. Cover one half of the egg “disc” with the stuffing and fold over.  Keep on heat for just another minute to get everything warmed through, then carefully slide out of pan onto a plate.
  4. Top with avocado and tomato slices.  Eat.  Enjoy.  No more blended salad!  (Don’t get me wrong, I love green smoothies, but that’s a little…much.)

 

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Breakfast in bed!  Perfection!!  What is your favorite omelet stuffing?!

 

 

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Quinoa Stuffed Omelet!

Did you read my last post?  The Quinoa Stuffed Bell Pepper post?  Well if you didn’t, you should…cause it may rock your world.  And if you did…then you may remember me mentioning that you will have left over stuffing for other recipes.

What I didn’t tell you is that I would be providing you with one of said recipes!!  This was delicious and I was so glad I thought of it!!  And super easy.  I’m usually not a huge fan of omelets, but the heartiness and flavor of this one won me over.

 

So, here’s what you need!

  • 2 Eggs
  • 1 Tbs Greek Yogurt
  • About 1/4 C Quinoa Stuffed Bell Pepper Filling
  • Small amount of butter or oil for cooking
  • Salt and Pepper to taste
  • Small amount of parmesan or cheddar
  • Toppings of choice: sour cream, Frank’s Hot Sauce (Mr. Rodgers’), Sriracha (Mrs. Rodgers’), green onions, salsa, more cheese…whatever!

 

And here’s how you do it!

  1. Whisk eggs together with Greek Yogurt.
  2. Heat butter or oil in a pan and dump in your eggs.
  3. When eggs are starting to solidify and you have a little color on the underside, spread half with the quinoa mixture.
  4. Fold over and top with cheese, allow to melt a bit.
  5. Gently slide out of the pan onto your plate and top however you please!  Easy as that!!

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Whisk eggs together with greek yogurt (this makes them a little extra creamy!)

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Melt butter or oil in a pan over medium heat and pour in your eggs.

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Grab your leftovers…

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When beginning to solidify and under side is starting to brown, spread quinoa mixture over half the eggs

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Fold over (you don’t have to get yours as brown as mine…I like the crispy flakiness it gives but this is totally up to you!  It’s also cause my butter browned before I dumped the egg in there haha!)

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Sprinkle lightly with some cheese of your choice and let it melt slightly…

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Gently slide out of the pan onto your plate and top however you choose…obviously this is mine, cause it has Sriracha on it 😀

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And here is Mr. Rodgers’ with sour cream and Frank’s, next to a lovely cup of Lemon Blueberry Oat Bran I also mixed up.  This was his breakfast in bed.  Such a lucky man ;P  Haha just kidding.  He spoils me more often than I do him.  I just love him with all my little heart.

ANYWAYS!  Food!  Omelets!!  Let me know how you like it!

 

Fall Chicken Chili (With Beans and Butternut Squash)

Interesting combo, right?!  But stinking hearty, filling, and ooooooooh so delicious!  I actually made this months ago, but didn’t get a chance to post it until butternut squash was out of season.  So I have been waiting for SO long to post this bad boy!!  Well guess what folks?!  Butternut squash is back in the produce section!  And there is a chill in the air (as much as I hate to admit it), which makes it the perfect time to revisit this beauty.  Are you ready?!  I’m ready!!  Let’s do this!!

This is adapted from a lovely book my sweet brother and sister-in-law got me for my birthday!!  It’s called The Everything Gluten-Free Slow Cooker Cookbook!  Check it out, there are countless wonderful recipes in it!!

 

So, here’s what you need:

  • 3 Tbsp Coconut Oil
  • 1 Onion, Chopped
  • 6 Cloves Garlic, minced
  • 3 Tbsp Chili Powder
  • 2 tsp cumin
  • 1 Butternut squash, peeled, cooked, and cubed (I’ll give you some help with that if you need)  Alternately, I believe you can purchase pre cubed (possibly pre cooked?) winter squash.  That works too!
  • 2 1/2 C White or Black Beans, Simmered until starting to soften (Or from a can if you want.  I am a firm believer in dried beans :D)
  • 5 Cups Chicken Broth
  • 1 (14 oz) can diced tomatoes in juice
  • Fresh Ground Sea Salt and Black Pepper
  • 2 Lg Chicken Breasts
  • 1 Small Can Diced Green Chiles

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees F.
  2. Prep your squash:
  3. This step is optional.  Butternut squash can be very difficult to cut through, so I read somewhere if you pierce it and microwave it for a few minutes, it helps it become more tender and easier to slice into.  I opted to try that way, but if you have more muscles you can skip that step 😉
  4. Chop of the ends and cut it in half to make it more manageable.
  5. Using a vegetable peeler, peel down until the white is gone and you are left with orange flesh.  It may take a few swipes on each spot because winter squash has very thick skin.
  6. Cut open and remove seeds, then cut into cubes!!
  7. Toss with a little olive oil, salt, and pepper and roast in preheated oven for about 20 minutes, until starting to soften and brown.  They are going in to a crock pot to simmer so they don’t have to be completely tender.
  8. While you are waiting for your squash, melt 2 Tbsp of Coconut Oil in a cast iron skillet over medium-high heat.  Add in your chicken breasts (after you salt and pepper them lightly) and sear 2-3 minutes per side, just so you get a good dark brown color.
  9. Toss them into the bottom of a 6-quart crock pot.
  10. Melt the other Tbsp of Coconut Oil into the cast iron skillet and turn down to medium.  Add onion and sauté about 3 minutes, stirring so that you scrape up the bits of browned chicken off the bottom of the skillet.  Add the minced garlic and cook another minute or so.
  11. Add the chili powder and cumin and stir until combined and the smell of the seasonings is released.
  12. Dump onion mixture on top of the chicken breasts.
  13. Add squash, beans, chicken broth, salt, pepper, and tomatoes to crock pot.  Cover and cook, preferably on low for 8 hours.
  14. After 8 hours, fish out the chicken breasts and remove them to a plate.  Shred with two forks and stir back into the chili so everything is evenly combined.

 

Preheat your oven to 400 degrees F.

Black Bean Squash Chili 1This step is optional.  Butternut squash can be very difficult to cut through, so I read somewhere if you pierce it and microwave it for a few minutes, it helps it become more tender and easier to slice into.  I opted to try that way, but if you have more muscles you can skip that step 😉

Black Bean Squash Chili 2Chop of the ends and cut it in half to make it more manageable.

Black Bean Squash Chili 3Using a vegetable peeler, peel down until the white is gone and you are left with orange flesh.  It may take a few swipes on each spot because winter squash has very thick skin.

Black Bean Squash Chili 4Cut open and remove seeds, then cut into cubes!!

Black Bean Squash Chili 5See?  Pretty little cubes!!!

Black Bean Squash Chili 6Toss with a little olive oil, salt, and pepper and roast in preheated oven for about 20 minutes, until starting to soften and brown.  They are going in to a crock pot to simmer so they don’t have to be completely tender.

Black Bean Squash Chili 7While you are waiting for your squash, melt 2 Tbsp of Coconut Oil in a cast iron skillet over medium-high heat.  Add in your chicken breasts (after you salt and pepper them lightly) and sear 2-3 minutes per side, just so you get a good dark brown color.

Black Bean Squash Chili 10Toss them into the bottom of a 6-quart crock pot.

Black Bean Squash Chili 8Melt the other Tbsp of Coconut Oil into the cast iron skillet and turn down to medium.  Add onion and sauté about 3 minutes, stirring so that you scrape up the bits of browned chicken off the bottom of the skillet.  Add the minced garlic and cook another minute or so.

Black Bean Squash Chili 9Add the chili powder and cumin and stir until combined and the smell of the seasonings is released.

Black Bean Squash Chili 11Dump onion mixture on top of the chicken breasts.

Black Bean Squash Chili 12Add squash, beans, chicken broth, salt, pepper, and tomatoes to crock pot.  Cover and cook, preferably on low for 8 hours.

Black Bean Squash Chili 13After 8 hours, fish out the chicken breasts and remove them to a plate.  Shred with two forks and stir back into the chili so everything is evenly combined.

Black Bean Squash Chili 14Yummy in my tummy!  All the different textures in this were fantastic, and super comforting.  I could go for a bowl right now in fact, if I hadn’t just stuffed my face without Southwester Turkey Meatballs.  Yeah.  That’s a recipe you get to look forward to!!  But for now, make this gorgeous soup, curl up with a blankie…and thank me later.  😉