Veggie-Loaded Egg Bake

Plant-rich and nutrient-dense, use this as a base recipe and mix it up with different vegetables. Add sausage, smoked salmon, leftover chicken, or ground beef. Make a double recipe and enjoy it throughout the week for breakfast or lunch.

Variations:

  • Finely slice kale or Swiss chard, instead of spinach
  • Replace basil with parsley or cilantro. Or other finely chopped herbs such as rosemary, thyme, dill or oregano. If using fresh herbs, use spinach as the greens as it is more neutral than other greens
  • Or use arugula for the greens and skip the fresh herbs
  • Use finely chopped broccoli instead of greens
  • Add other veggies: asparagus, cauliflower, peas, green beens…
  • Add leftover chicken, bacon, sausage, ground beef

Toppings (optional)

  • Chopped fresh herbs
  • Sliced avocado
  • Chopped jalapeño

Serve with green smoothie from Simple Green Smoothie, a bowl of berries or Orange and Pineapple Medley

 

Veggie Egg Bake
Print Recipe
Servings
4 servings
Servings
4 servings
Veggie Egg Bake
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees. Brush a baking dish with butter or olive oil.
  2. Combine all vegetables, garlic and pepper. Add optional meat and mix well. Pour into casserole dish.
  3. Whisk eggs with milk and pour over vegetables.
  4. Top with cheese
  5. Bake for 50 - 55 minutes or until eggs are cooked through.
Recipe Notes

http://www.nutritionistreviews.com/2016/01/spinach-and-bell-pepper-egg-bake-fitbit.html

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Pasta with White Beans, Pesto and Sun-dried Tomatoes

Pasta is not my choice; white flour pasta has so little nutrition. But sometimes whole-wheat pasta is on our weekly menu because my family loves it.

This recipe enhances the nutritional value of pasta with beans and spinach, the pesto adds an antioxidant boost and makes it simply delicious; try Cilantro Pesto, or the Arugula Pesto. In a hurry I’ve also used store-bought pesto.

Serve with the Mixed Green Salad with Pecans and Cranberries and dinner is ready.

Variations:
• Use 1/4 cup sunflower seeds of Parmesan cheese for a vegan meal
• Use roasted red bell peppers instead of sun-dried tomatoes for a different taste and texture

Pasta with White Beans, Pesto and Sun-dried Tomatoes
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pasta with White Beans, Pesto and Sun-dried Tomatoes
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Bring a large, covered, pot of salted water to boil. Pour in pasta and turn down to medium heat and cook, covered, until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking water.
  2. Heat olive oil in heavy medium saucepan over medium heat. Add garlic, sauté 2 minutes. Add sun-dried tomatoes, wine (or broth) and pesto; simmer over medium heat until reduced slightly, about 5 minutes.
  3. Add cannellini beans and spinach and stir until heated through and spinach begins to wilt.
  4. Add pasta and cheese to sauce; toss to coat.
  5. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
Recipe Notes

Adapted from

Epicurious: Pasta with Pesto and White Beans

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