If you love food that bursts with brilliant color (or just happen to be a pink aficionado!), then beets will be a fun food for you to experiment with. I was tickled pink to see the gorgeous color that a little bit of beet added to my standard morning smoothie created.
This was my first time using beets in the kitchen, and I was surprised at how they turned *everything* they touched hot pink. While it was a slightly messy cooking experiment, I didn’t mind washing all of the gorgeous pink color off of my knife, cutting board, and blender. It’s just such a fun color!
This is a great way to incorporate raw beets into your diet without having to really taste them. This smoothie tastes very similar to my usual smoothie, only with a slightly different texture and a very faint metallic aftertaste from the beets. Highly recommend! 🙂
Hot Pink Beet Smoothie
1 cup almond milk
1/2 cup greek yogurt
1 cup frozen berries
2 TB creamy peanut butter
1/3 cup beets, peeled and then shredded or finely diced
Here’s my deep, dark cooking confession: I hate to cook breakfast.
It’s true, I almost never make anything fancier than oatmeal for breakfast, and if I do? It definitely happens at lunch time. I just can’t find the motivation to get up and cook something in the mornings.
Which is why this Spinach & Egg Frittata makes total sense in my life.
This recipe makes 8 slices of delicious egg-cheese-greeny goodness that will reheat for breakfast all week long. The combo of spinach and feta is always a winner, and this recipe is simple enough for even lazy breakfast cooks like me to throw it together.
Spinach & Feta Frittata
3/4 cup water
6 ounces spinach (several large handfuls in my case!)
TB butter or olive oil
Handful of chives or scallions (mine came from my little herb garden!)
1/2-2/3 cup feta cheese
4 TB breadcrumbs or panko
Salt & pepper to taste
Pre-heat over to 450 degrees. Melt butter in a pan over medium heat and add spinach and chives. Cook until wilted, about 3 minutes. Meanwhile, beat eggs in a bowl with water, 2 TB breadcrumbs, and salt & pepper. Remove spinach pan from heat and add egg mixture and feta, stir to combine. Sprinkle remaining 2 TB breadcrumbs on top and place pan in the oven to bake until the eggs are set, 15-20 minutes. Cut into 8 wedges and serve!
This was delicious and totally felt like breakfast power food. The slightly crunchy breadcrumb top made it feel a little less healthy, too, without hurting the nutritional value much 🙂
What are your favorite ways to incorporate greens into your breakfast? What are your favorite lazy morning healthy recipes?