Breakfast | Diana Weil

Sweet potato and Kale Grain Bowls

Diana Weil — Wed, 17 Apr 2019 17:00:17 +0000

I have this once a week or so for breakfast, lunch, or dinner. It’s so yummy, filling, and most importantly I feel good afterwards. For your grain you can pick whatever you like best. My top three go-tos are quinoa, farro, and barley. I get the quick cooking farro and barley from Trader Joe’s or their frozen quinoa (can you tell I love Trader Joe’s yet?). I usually cook more grain than I need and keep the rest in the fridge for another meal later on in the week. I always cook my grain in vegetable broth for a little extra flavor. For your protein source, again pick what you like and what you have. This can be leftover chicken, salmon or in my case, Field Roast’s smoked apple sage vegetarian sausage

Ingredients

Ingredients:

1 sweet potato

1 tbsp avocado or olive oil

½ cup cooked grain

12 oz chicken, fish, or sausages

2 cups chopped kale

2 tbsp parmesan cheese

1 lemon slice

salt and pepper to taste

¼ cup water

Directions

Directions:

Peel and chop 1 sweet potato into tiny cubes (cutting the cubes smaller helps the sweet potato cook faster

Heat 1 Tbsp. of avocado or olive oil to a skillet and place sweet potatoes in pan. Allow the sweet potatoes to cook until almost soft, stirring often

Prepare the grain as directed on package

Once the sweet potatoes have softened add your kale, and the ¼ cup of water and cover. Cook until kale is a bright vibrant green (about 1-2 minutes) and sweet potatoes are soft

Cook or heat up your protein. I pan fry the vegetarian sausage for a few minutes until slightly crisp

Add everything to a bowl and top with Parmesan cheese, salt and pepper to taste, and a spritz of lemon

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Best Ever Breakfast Hash

Diana Weil — Sat, 09 Mar 2019 00:11:50 +0000

A breakfast hash to make your Monday morning actually enjoyable.Its quick, easy, and most importantly creates minimal dishes.

Ingredients

1 large sweet potato cubed

1 bunch kale cut into strips (I usually use curly kale or dinosaur kale). If you have other types of greens go ahead and throw them in! The more the merrier when it comes to this hash.

1 small onion diced

1 tbsp olive oil

1 lemon

¼ cup parmesan cheese (or to taste)

salt and pepper to taste

Option for an egg or baked tofu

Directions

Add the olive oil to a large skillet on heat on medium; throw in the diced onions and sweet potato.

When the sweet potato is tender but not completely cooked (about 4-5 minutes), toss in the kale. Add a lid and let the kale sauté for about a minute or two. Remove from heat.

Top the hash with lemon and Parmesan right before eating. And there you have it! A breakfast worthy of the go-getter I know you are.

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Vegan Chocolate Banana Milkshake

Diana Weil — Fri, 08 Mar 2019 23:38:30 +0000

Easy vegan milkshake that refreshes you a hot summer day. No better combo than chocolate + banana + peanut butter.

Ingredients

1 frozen banana*

¾ cup milk choice (I’ve been really loving cashew milk lately, or an almond coconut milk blend). I always choose unsweetened.

2 tbsp almond butter/peanut butter

1 tsp cocoa powder

1 tsp chia seeds

Topping of your choice (cacao nibs, coconut, chocolate chips, almond slivers… be creative!)

2 tbsp 0ptional: protein powder if you want it.

Directions

Let the Chia seeds soak in the milk for 2-3 minutes.

Place everything in the blender and whirl away!

Top with your favorite toppings and voila! Bliss in a cup.

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Coconut Breakfast Bowl

Diana Weil — Fri, 08 Mar 2019 02:08:38 +0000

This is so easy I almost feel like I’m cheating by calling it a recipe. Use whatever fruit you have available to you, and what is in season. During the summer I load my bowl with apples, blackberries, strawberries and mango. During the winter I mainly stick to bananas and apples because that’s what I can find. The coconut cream will leave you feeling full and satisfied and has unusual fatty acids that are good for you. Hemp and flax seeds both contain necessary Omega-3 fatty acids. A quick and easy breakfast bowl you can make on the busiest of mornings.

Ingredients

1 ½ cups chopped fruit (fresh/frozen)

⅓ cup coconut cream- or to your liking

1 tbsp slivered almonds

½ tbsp unsweetened coconut flakes

¼ tsp Sprinkle of hemp and/or flax seeds

Directions

Place fruit in a bowl, pour the coconut cream on top.

Sprinkle the slivered almonds, coconut flakes, and hemp/flax seeds on top.

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