House Calls

WIN 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 48 of 54

Spicy Quinoa Breakfast Bowls (Serves 4) 1 cup quinoa 1 ½ Tbsp. olive oil 1 cup grape tomatoes 2 garlic cloves, minced or crushed 2 cups kale, stems removed and thinly sliced 2 ripe avocados, pitted and cut lengthwise 1/2 cup crumbled cooked turkey bacon (optional) 4 poached or soft-boiled eggs, for serving Sriracha, for serving Cook quinoa according to package directions. Meanwhile, heat oil in a large skillet over high heat. Add tomatoes and garlic, stirring occasionally, cooking until tomatoes are blistered, for about 5 minutes. Stir in kale, cooking for an additional minute or 2, just until tender. Portion quinoa evenly among serving bowls and top with tomato mixture, splitting evenly among quinoa. 4 Top each bowl with avocado, turkey bacon (if using), and a freshly cooked egg. Drizzle with sriracha and serve. specials board 44 { winter 2018 } h o u s e c a l l s Nutrition facts (per bowl, with turkey bacon): 397 calories, 19g total fat, 4g saturated fat, 196mg cholesterol, 334mg sodium, 40g carbohydrates, 6g fiber, 4g sugar, 18g protein Spinach & Butternut Squash Breakfast Casserole (Serves 6) 2 Tbsp. olive or vegetable oil 1/4 cup diced onion 2 cloves garlic, minced 2 cups baby spinach 1/2 Tbsp. dried thyme leaves Dash of salt and pepper 8 eggs 1/2 cup low-fat milk 2 cups diced butternut squash, cooked (roasted or steamed) Preheat oven to 350°F. Lightly coat an 8-by-8 baking dish with cooking spray and set aside. Heat oil in a large skillet over medium-high heat. Cook onion until tender, stirring occasionally, for about 3 minutes. Add garlic and continue stirring, cooking for another 2 minutes. Add spinach and seasonings to the pan, folding the leaves in with tongs as they wilt, and cook just until all spinach is wilted and fully incorporated. Remove from heat and allow mixture to cool slightly. 4 Whisk eggs and milk together in a large bowl. Stir in cooled spinach mixture and squash. 5 Pour mixture into greased baking dish. Bake for 30 to 40 minutes, until center no longer jiggles. Cool for 10 minutes before slicing. Nutrition facts (per serving): 171 calories, 11g total fat, 3g saturated fat, 249mg cholesterol, 157mg sodium, 9g carbohydrates, 1.5 fiber, 2.5g sugar, 5g protein CHEF'S NOTE: Quinoa can be served warm or at room temperature. EDITOR'S NOTE: Want to add a dose of antioxidants to your meal? Try a basic turmeric latte. Turmeric—a bright yellow spice commonly used in Asian cooking—contains the compound curcumin, which studies show may be a powerful anti-inflammatory and antioxidant. Work this buzzed-about super spice into your brunch by heating 2 cups of almond milk in a pot. Remove from heat and stir in roughly 1 tsp. of turmeric and half a tsp. of ginger and/or cinnamon, mixing well. Add a dash of honey or maple syrup to taste and serve warm.

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