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kale & couscous breakfast bowl with egg

by Jackie Newgent  |  June 21, 2016  |  8 Comments
In honor of the Recipe Redux’s June birthday, I’ve chosen a fellow ReDuxer’s recipe for inspiration. The original recipe is 5-Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, “The Foodie Dietitian.” I appreciate her straightforward, holistic, plant-based approach to recipe creation that appeals to everyday cooks. Plus, Kara’s photography is beautiful. Her quinoa bowl recipe has just five main ingredients. Love the simplicity! I went for a breakfast interpretation of Kara’s recipe—aiming to make the recipe in 20 minutes or less, since most of us simply don’t have the luxury of time to whip up a lengthy morning meal. I opted for whole-wheat couscous in place of quinoa to speed things up. I added lemon zest to heighten citrusy...
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mexican breakfast scramble

by Jackie Newgent  |  September 15, 2014  |  4 Comments
This Huevos rancheros-inspired breakfast scramble is my go-to recipe idea when in the mood for an egg entrée with plenty of intrigue. It’s a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or lunch or dinner) dish for four in 20 minutes or less. Hint: Try it for dinner on Meatless Monday!
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sunny-side-up farmers market breakfast

by Jackie Newgent  |  September 14, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 1 serving Like most people, I don’t usually have much time to whip up a glamorous meal in the morning. However, I’ll gladly spend 15 minutes for an almost glam one. So this breakfast is one answer to a simple meal for one in the morning. You can double it for two—and you can prepare it with nearly any fresh veggie pick, such as sliced bell peppers, chopped leafy greens, or finely diced sweet potato. Eggs pair nice with basil, rosemary, and tarragon; so vary the herb as you wish, too. Any way you whip up this flavorful dish, you’ll be well on your way to getting all the veggies you need for...
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overnight egg, spinach & hash brown breakfast strata

by Jackie Newgent  |  January 7, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 10 servings My favorite part of making this comforting strata recipe is that you prepare it in the evening, so that all you need to do in the morning is place it in the oven. It’s a perfect entrée for any breakfast or brunch gathering. But if you want, make this sumptuous egg dish all for just you. (I do!) Freeze individual portions of it, then simply heat it up in the microwave in the morning for a calorie-friendly breakfast—in just a minute. Enjoy! Calories Saved: 120
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egg and smoky portabella breakfast sandwich

by Jackie Newgent  |  April 7, 2012  |  4 Comments
Makes 1 serving: 1 sandwich One of the classic breakfast-on-the-go sandwiches is the McDonald’s Egg McMuffin®. Calorie-wise it’s actually a fine choice for fast food. But if you take a look at the actual ingredients, there are better for you and better tasting ways to savor an egg sandwich. I’ve got one for you! This egg and smoky portabella breakfast sandwich a fully satisfying (lacto-ovo) vegetarian version with 100% wholesome ingredients. The coolest part is the smoky portabella mushroom “steak” that creates flavor drama. It’s also fresher with wild arugula and livelier with sage and fresh lemon juice. Finally, the goat cheese (or treenut cheese, if you prefer) provides a lovely sharpness in place of overly-processed cheese. Your tastebuds will...
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