Recipe | Loaded, One Pan Breakfast Scramble

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What you'll need:

1 tbsp extra virgin olive oil

3 red potatoes, diced

1/2 red onion, diced

4 cloves garlic, minced

2 tomatoes, diced

4 eggs, whisked

1/4 cup fresh mozzarella, cubed or shredded

1 avocado, diced

1 tsp smoked paprika

1/2 tsp coriander

1/4 tsp crushed red pepper flakes

1 tsp cumin

1 tsp turmeric 

salt and freshly ground black pepper to taste

Preheat oven to 400° F.

Set a large, oven-safe skillet to medium-high heat. Start sauteing your potatoes in the olive oil until they start browning - about 10 minutes total, flipping occasionally. Next, add the onions, and once they start becoming translucent (after 5 minutes or so) add the garlic. Add some salt and pepper and stir to combine.

Turn the heat down to medium-low and add your whisked eggs, spices, tomatoes, and more salt and pepper. Scramble the egg mixture until they begin to set up. Add the mozzarella to the top of the mixture, and then transfer the pan to the oven. Bake until the eggs are cooked through and the cheese is melted, about 5-7 minutes.

Remove the pan from the oven and top with your fresh avocado. 

Enjoy!

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Recipe | Super Grain Veggie Bowl

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What you'll need:

• 1 cup Super Grains mix (mine was from Whole Foods with red & white quinoa, buckwheat, and millet)
• 2 cups vegetable stock
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 10-15 grape tomatoes, halved
• 1 carrot, shredded or thinly sliced with a vegetable peeler
• 1 cup frozen edamame
• 1 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste

*to make this a complete meal, add some sauteed tempeh or seitan

Combine the super grains, vegetable stock, onion, garlic, and some salt and pepper in a pot and set over high heat. Bring the mixture up to a boil and then reduce the heat to low and simmer for 20 minutes, or until the liquid has been absorbed. With about 5 minutes left of cook time, add the frozen edamame to thaw.

If you're adding tempeh or seitan to the dish, start sauteeing in some olive oil on medium heat while the grain mix is cooking. This should take about 5 minutes on each side.

When the grains are done cooking, add the tomatoes, carrots, crushed red pepper flakes, and some more salt and pepper to taste. Fluff with a fork to combine everything. 

Enjoy!

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Tonight's Dinner | Quick Quesadilla

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First and foremost, thank you to the new Bloglovin' Followers for deciding to keep up with my random, weird, all-over-the-place blog! You guys are the bomb dot com, seriously! 

Secondly, I decided to add yet another element to this blog: art. I liked writing up my last blog post about Jan Ironside, and I know I've brought art related topics up in past posts about my own personal art and what I've been working on, but I think every Tuesday will be dedicated to sharing a new artist with you guys - whether it's an old favorite of mine, or a new one that I just found out about. I think it's important to continuously look for inspiration in life, and this is going to be my way of doing just that. Let me know what you guys think! Any feedback would be greatly appreciated. I already have two Artist Focus posts scheduled for the next two upcoming Tuesdays.

Alright now. Quesadillas. They're easy. They're delicious. They're what I had for dinner tonight. It doesn't take a rocket scientist to throw a quesadilla together, but I thought I would just share this one with you guys since I have been lacking in the recipe department.

1 whole wheat quesadilla (check the ingredients! Some torillas have FISH GELATIN in them! Gross!)

1/2 bell pepper, diced

1/4 onion, diced

1/2 tomato, diced

1/4 cup frozen corn

1/4 cup shredded cheese of your choice (use soy cheese to make this vegan)

1 tbsp of your favorite hot sauce

some extra virgin olive oil

Set a large skillet over medium heat with some EVOO. Saute the onions and peppers for a few minutes, then add the corn and combine to thaw - about 2 more minutes. Remove from the pan and set aside.

Add half of your cheese to one side of the tortilla, then add your veggie mixture, tomatoes, and hot sauce. Top with the remainder of the cheese. Fold over to form a half-moon shape and throw it on the hot skillet for about 2-3 minutes on each side, or until the cheese is all melted and the tortillas is golden brown.

Serve with guac, salsa, sour cream, or just eat the whole thing on it's own in an embarrassingly short amount of time.

Enjoy!

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