A quick glance back over January used to distress me. The opening month of the New Year was littered with broken promises; all the assurances to myself that the New Year would bring a new me lay in ruin alongside the detritus of failed resolve: candy wrappers, self-help books, and, in one particularly ambitious year, a 15 pound dumbbell.
Happily, I wasn’t alone – according to a handful of articles I read to find out what was wrong with me I learned that only about 8% of resolution makers manage to make those resolutions stick for any length of time. For most of us, the first week is devastating, let alone the whole month, which is, as far as I can tell, really just a build up to more and more football parties and an endless parade of party food led by what may be the cruelest resolution wrecker of them all – cheesy Rotelle dip.
So at my house, we’ve given up the annual resolution game. We take a cue from a certain friend of ours who calls the month “Eff-it January.” She eschews all the pressure to make a brand new start on January 1 and starts her return to healthy eating in February – though, admittedly, she is seemingly immune to the siren call of Super Bowl snacking. Rather than try to strap ourselves to a new diet or reinvent our eating lives overnight, we do just what she does and start with a return to healthy eating – not for the whole year, but one meal at a time.
And the best meal with which to start that program is breakfast.
Folks who know better than I do will always tell you that eating a good and healthy breakfast is one of the simplest things that you can do to make your life better. Of course we all know that, but motivating ourselves is a whole different kettle of fish. That’s why we keep breakfast interesting. So during this week’s visit to WBIR’s Weekend Today, Mahasti will show you one of the ways that we like to make the first meal fun, filling, and worth just a little effort: Quinoa Breakfast Bowl.
It’s a great thing to make in quantity with the family on a weekend – that way you can easily assemble and reheat leftovers on the busier weekdays when the early morning rush to get out of the house can lead straight to the sugary start.
The bowl features a base of Quinoa, a beautiful and protein packed seed that comes from the same food family that contains spinach, Swiss chard, and beets. In addition to having plentiful protein, quinoa is generally nutrient rich with good levels of several B vitamins, vitamin E and dietary fiber along with calcium, magnesium and manganese.
After the quinoa, this breakfast of champions is one layer of good stuff after another with sautéed kale, mushrooms, luxurious slice of avocado and a fried egg topped as much Sriracha as makes you happy.
It’s a healthy, filling and luxe way to start the day. It might not be as fun as lifting a few sets with a 15 pound dumbbell, but it tastes good. And while it probably won’t ease the craving for snacking on cheesy dips when they appear before you, a good breakfast can help keep you from diving in headfirst with a spoon. And, to steal a phrase from a certain celebrity, that’s a good thing.
Tomato Head’s Quinoa Breakfast Bowl
To cook Quinoa:
½ cup Quinoa
¾ cup water
¼ tsp salt
Place quinoa in a strainer and rinse under cold water. In a small pot, over high heat, bring rinsed quinoa, salt and water to a boil. Reduce heat to simmer, place a lid on the pot and simmer the quinoa until all the water has evaporated, about 20 minutes.
4 cups Kale, rinsed and chopped
1 Tbl Vegetable Oil
¼ tsp Salt
1 tsp Balsamic Vinegar
In a large skillet over high heat, sauté kale with oil just until the kale begins to wilt. Add the salt and balsamic vinegar. Continue sautéing for one minute longer.
2 cups Button Mushrooms, washed and sliced thick
1 Tbl Vegetable Oil
½ tsp Salt
¼ tsp Black Pepper
In a large skillet over high heat, sauté mushrooms with oil, salt and black pepper. Continue sautéing for 3-4 minutes until mushrooms have browned and are starting to crisp.
In a small skillet, over medium heat melt 1 Tbl of butter. Crack eggs into pan, and cook according to taste, over easy, medium or hard.
To assemble Dish:
Divide cooked quinoa between 2 plates or bowls. Divide kale and mushrooms and place on top of quinoa. Divide avocado in half, remove pit and slice each avocado half; scoop avocado on top of quinoa. Place fried egg on top of pile of ingredients and serve with a bottle of Sriracha, and some additional salt and pepper for the egg.