Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!
I took these to a party this weekend, set the tray down, went to grab a drink and when I turned around they were almost halfway gone. By the end of the night there wasn’t a zucchini strand in sight. So I think it is safe to say these passed the taste test!
For updated recipes and photos, check out The Simple Kitchen!
- 1 pound zucchini, stems removed
- 1 egg lightly beaten
- ¼ cup parsley, chopped
- ½ cup grated reduced-fat Parmesan cheese
- ½ cup flour
- ½ tsp baking powder
- ¼ cup tarragon, chopped (optional)
- ⅛ tsp nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper to taste
- Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes.
- Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
- Heat olive oil in a large skillet over medium-high heat. Place a heaping tablespoon (for bite size) or ¼ cup (for more appetizer size) to make cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.
- Serve with homemade yogurt sauce found here.
Thanks to Skinny Chef for the inspiration.
I had made an attempt at veggie burgers in the past and ended up with a crumbly mess. These ones turned out quite different. They were a hit among both vegetarians and non vegetarians. The chilies give it some good flavor while the beans and quinoa make it nice and hearty.
- ¼ cup quinoa
- ½ cup vegetable broth
- 2 cans (14 oz) black beans, rinsed and drained
- ½ onion, diced
- ½ cup roasted red peppers
- 1 can (7 oz) diced green chilies
- ⅓ cup cooked corn
- ¼ cup cilantro
- 1 tsp salt
- ½ cup panko breadcrumbs, plus extra
- 2 eggs/egg whites (only needed if burgers do not seem to be staying together)
- Combine the quinoa and broth in a saucepan, bring to a boil, then reduce heat and simmer covered until the quinoa is tender.
- In a bowl, slightly mash the black beans. Mix with remaining ingredients except eggs. Chill the mixture. I chilled for about 5 hours to let the flavors absorb.
- Just before cooking, mix the eggs into the mixture and stir evenly. Shape mixture into patties and brown and heat in a frying pan with a little oil.
- Serve on a bun with your favorite toppings.