Green Kitchen Stories » Smörgåstårta – Savory Rye Sandwich Cake

Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited – obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago.

Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörgåstårta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW!

Check out this recipe video to see how we make it.

This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing).

Smorgastarta_2

Smörgåstårta (Savory Rye Sandwich Cake)
Serves 12-16

Green Spread
300 g / 2 cups cup green peas
1 small lemon, juice
1 bunch dill, chopped
2 avocados, flesh scooped out
2 tbsp olive oil
1 large pinch salt

White Spread
6 hard-boiled eggs
250 g / 1 cup creme fraice or sour cream
2 tbsp capers
4 tbsp sauerkraut
a pinch black pepper

Purple Spread
1 cup sunflower seeds, soaked for an hour in water
1 x 400 g tin white beans, drained and rinsed
2 cooked beetroots, roughly chopped
1 small lemon, juice
4 tbsp extra virgin olive oil
salt and pepper

Assembling
36 slices of sourdough rye bread (or bread of choice), thinly sliced
500 g cream cheese
1 tbsp grated horseradish

Decoration
1 avocado, sliced or shaped into a rose
1/2 cucumber, sliced thinly
1 small bunch of asparagus, thinly shaved
1 lemon, halved and thinly sliced
mache lettuce
chives, finely chopped

Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor.

For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through crème fraiche, capers, sauerkraut and a little black pepper. Set aside.

Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky.

To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good.

Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.

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Sweet Potato Taquitos Recipe with Chipotle Mayo – Organic Authority

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

Trade the tacos for this vegan taquitos recipe at your next Taco Tuesday. These crispy baked taquitos are a healthier choice since they are filled with nutrient-loaded sweet potatoes. Once topped with guacamole, lettuce, lime, and cilantro, you’ve got yourself a delicious meal rich in greens. Up the nutritional content by swapping romaine for vitamin-packed kale instead. The drizzle of chipotle vegan mayo is key to adding flavor to this Mexican dish. With vegan mayo, you’re leaving out the cholesterol found in traditional egg-laden mayonnaise. When choosing vegan mayo, you can’t go wrong with tried and true brand favorites Just Mayo and the original Vegenaise. Sprinkle in some chipotle powder and lime, and you’ve got a spicy, creamy dip that’ll kick up the flavor.

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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Sweet Potato Taquitos with Chipotle Mayo Recipe

Sweet Potato Taquitos with Chipotle Mayo Recipe



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Sweet Potato Taquitos with Chipotle Mayo Recipe

Ingredients

1 hour
12 servings
188
  • For the taquitos:
  • 1 sweet potato, rinsed and scrubbed
  • 12 non-GMO corn tortillas
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne
  • 1 tablespoon vegan butter or coconut oil
  • Garnishes: Chopped romaine, cilantro, and lime
  • For the guacamole:
  • 2 large avocados
  • ½ cup pico de gallo
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • For the chipotle mayo:
  • ¼ cup vegan mayo
  • ¼ teaspoon chipotle powder
  • ½ lime, juiced

Instructions

Cook
1 hour
Ready in
1 hour
  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or baking mat. Chop the sweet potato into 3-inch cubes. Bring a pot of water to boil and add sweet potatoes. Boil until fork tender, about 15 minutes. Drain and transfer sweet potatoes to a large bowl. Mash the potatoes until smooth and no large pieces remain. Add vegan butter, sea salt, and cayenne and mix well.
  2. Heat up the tortillas on a skillet over medium-low heat. Add one spoonful sweet potato filling to each warmed tortilla and spread evenly. Roll up tightly, careful not to break the tortilla. Place on the baking tray. Brush each tortilla with a small amount of olive oil. Bake for 15 minutes. Remove from oven and flip. Return to oven and bake additional 5 minutes, or until crispy and golden.
  3. Meanwhile, make the guacamole by adding avocados to a medium bowl and mash until desired consistency is achieved. Add lime, pico de gallo, and sea salt. Set aside.
  4. Next, make the chipotle mayo by adding vegan mayo, chipotle powder, and lime to a small bowl. Whisk until well combined. Set aside.
  5. Serve each taquito on a bed of romaine and top with guacamole and cilantro. Drizzle with chipotle mayo and a squeeze of lime. Serve immediately and enjoy!

Nutrition information

Serving Size: 1 taquito
Calories per serving: 188
Fat per serving: 12.6g
Saturated fat per serving: 3.1g
Carbs per serving: 18.1g
Protein per serving: 2.3g
Fiber per serving: 4.3g
Sugar per serving: 1.1g
Sodium per serving: 293mg
Cholesterol per serving: 0mg

4.32


http://www.organicauthority.com/healthy-vegan-sweet-potato-taquitos-recipe-with-chipotle-mayo/

 

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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All Images via Karissa Bowers

The post Sweet Potato Taquitos Recipe With Chipotle Mayo appeared first on Organic Authority.

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19 Refreshing Ways to Cook With Mango This Summer

Andrew Purcell; Carrie Purcell

There aren’t many things in the world better than perfectly ripe mangoes. Sweet, fruity, and creamy, they taste like full fledged desserts even though they’re fruit—fruit that are packed with nutrients like potassium and vitamins A and C at that. When summer rolls around and they’re in season, it’s pretty much our duty to eat them as often as possible.

And that shouldn’t be hard, because there are ton of excellent mango recipes just waiting to help you use the fruit up. They’re great all by themselves as a snack or a fruity treat, but they’re even better chopped into salsa, cooked into tacos, blended into smoothies, and baked into pastries. Whatever meal you’re craving, there’s probably mango-fied version of it somewhere out there.

Eat the fruit all summer long with some help from these 19 recipes. From sweet sorbets to savory salads and even to refreshing cocktails, there’s sure to be something here that’ll please any mango lover.

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32 Healthy 3-Ingredient Dinner Ideas for When That’s All You Can Handle

Photos by Andrew Purcell; Design by Morgan Johnson

Here’s the deal: I’ve written a lot of easy dinner recipes in the last five years. Hundreds of them. What I’ve learned is that what constitutes easy is pretty open to interpretation. Obviously, whether or not something is easy depends on your skill level, but it also depends on how well-equipped your kitchen is and what kind of access you have to ingredients. Add to that the fact that a recipe can be “easy” without being quick or convenient—it’s pretty easy to make pasta from scratch, for example, but it’s also time consuming and a total mess; likewise, it’s easy to throw a bunch of ingredients in a blender and make your own acai bowl, but I can attest that it’s not always easy to find acai (and whatever other Instagram-worthy toppings are involved) at the grocery store.

When I’m coming up with easy recipe ideas, I try to think about the entire process, from meal planning to shopping to cooking. After years of reader feedback—emails, comments, tweets, Facebook messages, Instagram DMs, you name it—I’ve realized that, for most people, the most annoying thing about weeknight cooking is gathering the necessary ingredients. They don’t mind waiting 45 minutes for a sheet pan dinner to roast or keeping a close eye on seared fish to make sure it doesn’t burn, but having to run to the store after work for a handful of specific ingredients is a real turnoff. A recipe needs to be delicious and doable, yes, but it should also call for as few ingredients as possible.

If you’re thinking that a three-ingredient dinner sounds boring and a little too simple—well, maybe. The thing is, sometimes you’re lazy and hungry and you just need to eat. On those nights, a three-ingredient dinner is perfect.

The following 32 three-ingredient recipes run the gamut from a five-minute no-cook sandwich to a whole roasted chicken dinner that takes over an hour. They all taste good, but they’re definitely bare-bones, because isn’t that the point? Feel free to add herbs, spices, or condiments, if you have them! Each recipe has at least 15 grams of protein per serving (the minimum registered dietitians recommend eating at every meal) and is made with nutritious ingredients like fruits, veggies, whole grains, legumes, healthy fats, and lean proteins. Each one contains between 325 and 500 calories, but the serving sizes are just a suggestion, and you should feel free to customize as you see fit. Almost every recipe contains a vegetable (or tomato or avocado, which are technically fruits, I know), but the few that don’t get healthy carbs from another source, like whole grains or beans. If you have a vegetable in the fridge or freezer, you can whip up a five-minute side dish or simple salad to go alongside any of these meal ideas.

Oh, and just to get this out of the way: Olive oil, salt, and pepper don’t count.

They’re the three staples that every kitchen should have at all times, and it’s almost impossible to cook good food without them. If you don’t have olive oil, you can substitute another neutrally flavored oil, like canola or vegetable oil.

Also, some of the ingredients called for are packaged products that actually contain several ingredients—things like tomato sauce, pesto, salsa verde, and baked beans—but they’re all common supermarket staples. The point of three-ingredient recipes is to make shopping and cooking as easy as possible, not to be super clever and technical about what constitutes a single ingredient and what doesn’t. If it’s a grocery staple that you can buy in a can, jar, or bottle at any supermarket, it has the convenience factor of being a single ingredient, and that’s what’s important.

If you make one of the recipes or have questions, post a photo on Instagram and tag @selfmagazine and @xtinebyrne (that’s me!), or DM us—we love a good food pic as much as you do, and we’re always here to help!

Andrew Purcell, Carrie Purcell

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Salsa Verde Quinoa With Chicken Thighs

Start cooking chicken thighs in a skillet on the stove to render most of the fat, then remove the chicken (but leave the fat!) and add uncooked quinoa, a jar of salsa verde, and some water. Nestle the parcooked chicken thighs on top and put the whole thing in the oven. The quinoa will cook and soak up a ton of flavor from the salsa verde, and the chicken will be tender and ready to go! Ge the recipe here.

Andrew Purcell, Carrie Purcell

3

Whole Wheat Pasta With Broccoli and Parmesan

Honestly, my ultimate go-to three-ingredient dinner is pasta + cheese + whatever vegetable I have in the fridge. Broccoli is my favorite, because the florets trap as much cheese as possible in every bite. Parmesan is a good choice because it has a really sharp flavor, so a little goes a long way. Get the recipe here.

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Green Pancakes – Three Ways

So, you fried a big stack of thin green pancakes (aka spinach crêpes) for dinner last night and still have a few left in the fridge. How can you make the most of them? Here are three ideas:
1. Add mustard, lentils, sliced tomato and cheese, fold the pancakes, bake them quickly until the cheese melts and serve with a lentil and melon salad.
2. Roll them up with sweet potato, spinach, feta, yogurt and za’atar. Then slice them into rolls and bring on a picnic.
3. Make a banana split pancake bowl with some cream, yogurt, raspberries, nut butter an chocolate.

We are sharing all of these recipes below. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese.

The recipe for the batter comes from our Green Kitchen at Home cookbook and we share it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it).


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Gruyere, Mustard & Lentil Pancake Melt
Serves 4 as a lunch

This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance.

4 green pancakes (see recipe below)
8 slices gruyere cheese (or another cheese)
4 large teaspoons mustard
8 cherry tomatoes
200 g / 1 cup cooked lentils (store bought are fine)

1 bag mixed lettuce
1 avocado
1 galia melon (or other melon)
10 cm / 4 inches cucumber
olive oil

balsamic vinegar
salt & pepper

Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side.


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Sweet Potato & Za’atar Pancake Picnic Rolls
Makes 20 rolls

You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast.
Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist.

4 green pancakes (see recipe below)
1 large sweet potato
cinnamon
1 tbsp lemon juice

1 cup full-fat Turkish yogurt
200 g feta cheese
2 handfuls spinach, chopped
1 cup cooked chickpeas
2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores)
2 tsp chili flakes (optional)

Set the oven at 200°C/400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing.

Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm / 1/3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch / 5 cm rolls.


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Sweet Pancake Banana Split
Serves 4

4 green pancakes (see recipe below)
1 cup whipped cream
1 cup greek yogurt
4 bananas

1 cup raspberries
4 tbsp nut butter
4 tsp honey
30 g / 1 oz dark chocolate
1 handful hemp seeds or slivered almonds

Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves.


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Spinach Crêpes (in our house they are know as Green Pancakes)
Makes 10-14, depending on the size of your pan and thickness of your pancakes

5 eggs
150 g / 1 cup rice flour (both light or wholegrain works)
500 ml / 2 cups oat milk, or milk of choice
a large handful spinach
a small handful herbs (basil, mint or parsley)
sea salt

Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm / 8 inch non-stick frying pan/skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml / 1/3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crêpes).

To store the crêpes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

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13 Delicious Recipes You Can Make in an Almost-Empty Peanut Butter Jar

https://www.howsweeteats.com

Everybody is familiar with that tricky situation when you get to the bottom of a nut butter jar. You’ve scooped out all the spoonfuls, but there’s still some stuff there—you can see it! You just can’t really get it out.

Instead of tossing the jar—or worse, getting your hand stuck inside like Winnie the Pooh trying to scrape it clean—use it as a vehicle for other foods. Stir up overnight oats or chia pudding straight inside of it, and those healthy breakfast options will get infused with all the leftover peanut buttery goodness. Plus, it’ll save you on cleanup time since you’ll be using fewer dishes. Or try filling it with a fun, nutty, DIY treat, like a sundae or a decked out hot cocoa. Heck, you can even add some veggies and call it a very resourceful Mason Jar salad.

And the jar doesn’t even have to be a peanut butter jar. These 13 recipes include ideas that work for a bunch of different kinds of nut butters, from sunflower seed butter to tahini. Whether it’s breakfast, dinner, or dessert, these ideas will help you enjoy every last drop of that nut buttery gold.

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31 Unexpected and Amazing Things You Can Do With Chickpeas

I was first introduced to chickpeas through store-bought hummus, which I didn’t love. I could see its potential, but what I ate was stale and tangy, and not in a good way. The next time the little dudes turned up in my food, they were being served whole in a dinner option at my college dining hall. I didn’t particularly love them then either. Even though they were creamy and nutty, the preparation left a lot to desire. It was only once I started cooking with them on my own that I realized how amazing they can actually be.

Packed with protein, fiber, and complex carbs, they’re super nutritious. But the dish that finally got me to love them tasted so decadent, I would have never guessed that. It was a creamy pasta recipe: I’d sautéed the chickpeas with onions and carrots, stewed them in white wine and chicken stock, puréed half to make a sauce, saved the other half for texture, then finally tossed the whole thing with noodles. The result tasted like mac and cheese, except way better and there was no cheese. Immediately, I was hooked, and from there I’d go on to learn just how much that little garbanzo bean can do.

Even though it wasn’t a staple during my childhood, chickpeas are always in my pantry now. If you’re not yet hooked on them as I am, there are loads of creative recipes out there just waiting to change your tune. These are my 31 favorite ways to cook with chickpeas, from zesty sandwiches to hearty salads and beyond.

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14 Healthy Dinner Recipes That Make Great Breakfast Leftovers

Andrew Purcell; Carrie Purcell

Breakfast for dinner is a beloved pastime, but dinner for breakfast? The concept doesn’t get enough attention, but it’s actually brilliant if you think about it. There are lots of savory entrée recipes out there that use breakfast-y ingredients like eggs and oats and make excellent leftovers—if you cook them for dinner, you can eat them for breakfast, too!

When my days get really busy, I barely have the energy to whip up meals, but dinner for breakfast cuts way down on the amount of cooking I need to do. Whatever I make at night, I can wrap up to enjoy in the morning. Everything from frittatas to shakshuka are great for dinner and even better for breakfast, especially if all you have to do is pop them in the microwave for a couple minutes when you wake up.

It’s not always clear which dinner recipes also make the best repurposed breakfasts, so I went ahead and rounded up some of my faves for you. These 14 recipes are healthy delicious, and they have all the fiber, protein, and healthy carbs you need to be satisfied in the evenings and energized in the morning. And, I think I’ve mentioned, but it means you only have to cook once!

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