Don’t get me wrong, I love a great warming bowl of oatmeal loaded with bananas, almond butter and sweet touch of maple syrup, or these amazing carrot cake oatmeal oats that I posted on my blog a while ago, but oats do not always need to be sweet! It is hard to imagine oats as anything but a breakfast food but they can be an extremely satisfying and healthy option for lunch or dinner too!
Made with sweet potato and butternut squash in a rosemary-tomato base, this fall-inspired egg dish will transform your breakfasts all season long.
“If you love something, let it go; if it comes back to you, it was truly never to be.” I’ve used the popular phrase with some literary doctoring to best describe how I feel about serving zucchini to my family. I love it; they don’t, so it usually comes back to me. But, when I serve this recipe, all I get back is the empty plate. Besides taste, my respect for this tender vegetable from a young age stems from watching the plant’s growth in our veggie patch, from a sunny yellow blossom to an elongated vegetable ripe for the picking.
Shredded in a batter of eggs and flour – here we swap regular flour for chickpea flour for more taste and protein – and mixed with a wallop of fresh herbs, zucchini could never grow fast enough.
Eggs are one of the most nutrient dense foods available! Besides being a great source of complete proteins and healthy fats, they also contain a number of essential nutrients, many of which are housed in the yolk of the egg. If you’re still enjoying egg whites from shakeable cartons or throwing out your yolks for egg white omelettes, you’re missing some pretty vital nutrients: fat soluble vitamins like A, D and E, B vitamins, cholesterol and omega 3 fatty acids.
Eggs also contain essential minerals such as choline, selenium, biotin, molybdenum, iodine, iron, zinc, folate, phosphorous, calcium, magnesium, potassium and copper.
A healthy, easy, adult- and kid-friendly breakfast recipe, gluten-free and uses coconut palm sugar (lower glycemic index) to boot!