Recently, I’ve been really into researching nutrition. I’ve been looking into diets to prevent cancer, balance hormones, support the adrenals, and other things in my “spare” time. The number of tabs this girl can open while searching for reliable materials is something you really don’t want to see. You would feel woozy from them.
More dark, leafy greens, vegetables, and fruit, together with wholesome whole grains and fats, and less processed food are always the cures for all ills. I’ve been taking additional precautions to make sure that every meal counts toward those aims because cookbook production has taken a toll on me. On a few mornings, I even substituted a green smoothie for a handmade muffin. I, who am I?
This month, I’m offering a colorful breakfast bowl that is both filling and healthy as part of Frontier Co-#cookwithpurpose op’s campaign. Black beans and vitamin- and protein-rich, protein- and fiber-rich eggs serve as the foundation of this dish. The eggs are spiced up with Frontier’s red pepper flakes, and the beans are made delectable with their earthy cumin and garlic powder.
On top is a pico de gallo made of lycopene-rich cherry tomatoes, detoxifying cilantro, and sliced avocado for healthy fat. This filling breakfast (or dinner) will satisfy your family’s appetites for several hours.
- 1 pint of quartered cherry or grape tomatoes
- 14 cup of white onion, or about 1 small onion, finely chopped
- 14 cup freshly chopped cilantro
- 1 tablespoon (or around 1/2 medium lime) of lime juice
- 14 teaspoon of sea salt, fine-grained
beans in a refried state
- Olive oil, 1 tbsp
- 12 cup of white onion, or about 12 tiny onion, finely chopped
- Ground cumin from Frontier Co-op, two teaspoons
- 2 pressed or chopped garlic cloves or 1/2 tsp Frontier Co-op garlic powder
- 2 cans (15 ounces each) (15 ounces each) 3 cups of black beans, cooked, rinsed, and drained
- water, 1/2 cup
- 12 teaspoon of sea salt, fine-grained
- black pepper, freshly ground, to taste
- one tablespoon of lime juice
- 10 eggs
- 14 teaspoon of fine-grained sea salt, 3 tablespoons of cream, or your preferred unflavored milk
- black pepper freshly ground
- Red pepper flakes from Frontier Co-op, just a pinch
- Olive oil, two teaspoons
- 1/2 cup of grated Monterey optional Jack cheese or cheddar cheese
- 1 avocado, ripe, thinly sliced
- your preferred salsa
- optional roasted breakfast potatoes
- Making pico de gallo: All the ingredients should be combined in a small mixing dish. Stir everything together, then let the pico de gallo to marinade while you prepare the rest of the dish.
- How to prepare the black beans: Warm the olive oil in a medium saucepan over medium heat until it shimmers. Add salt and the finely sliced onion. About 5 to 8 minutes, or until the onion has softened and is beginning to become translucent, cook, stirring periodically. Add the garlic and cumin. Cook for about 30 seconds while stirring continuously until aromatic. Add water and the rinsed beans. Cook for 5 minutes after stirring and covering.
- Use a potato masher or the back of a fork to mash up at least half of the beans after turning the heat to low and removing the lid. For three more minutes, boil the beans with the lid off and frequent stirring. Stir in the salt, pepper, and lime juice after turning off the stove. If required, taste and add additional salt, pepper, or lime juice. If the beans appear to be too dry, add a tiny bit of water and mix to blend. Until you are ready to serve, cover.
Also read Triple Coconut Granola
- Cooking the eggs: Scramble the eggs with the cream or milk, salt, a few grinds of freshly ground black pepper, and a pinch of red pepper flakes in a medium mixing bowl. Cook 2 tablespoons of olive oil in a 10-inch nonstick or well-seasoned cast iron skillet over medium heat until shimmering. Stir the pan to distribute the oil evenly. Pour the egg mixture into the skillet after one final whisking.
- Push the mixture around and stir the eggs until they are about 90% set. If adding cheese, turn off the heat and toss it into the dish.
- Divide the beans and scrambled eggs equally among the four bowls to assemble the bowls. Using a slotted spoon or fork, divide the pico de gallo into the dishes while giving the weak tomato juice a second stir. Add a few thinly sliced avocado slices to each dish before serving with your preferred salsa and, if desired, roasted potatoes on the side.