Breakfast Break: Top FLB Breakfast Foods

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!

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Green Juice

Raw Veggie Taco

Open Faced Veggie Taco… 

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Zucchini Cakes

Zucchini CakesI 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!

Zucchini Cakes
 
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Total time
 
Serves: 2-4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve with homemade yogurt sauce found here.

Thanks to Skinny Chef for the inspiration.

Black Bean, Chile and Quinoa Veggie Burger

Veggie Burger

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.

Black Bean, Chile and Quinoa Veggie Burger
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 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)
Instructions
  1. Combine the quinoa and broth in a saucepan, bring to a boil, then reduce heat and simmer covered until the quinoa is tender.
  2. 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.
  3. 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.
  4. Serve on a bun with your favorite toppings.