So to continue on from yesterday's post, breakfast can really be anything you feel like eating. While a grilled sandwich is an option, I like to balance things out with whole grains and vegetables, so this morning I made a brown rice concoction, medley...I wasn't sure what to call it, but if you'd like to jump start your day on a healthful note, this will do it.
Brown Rice Breakfast Medley
1 small butternut or buttercup squash
1/2 sweet white onion
1 cup of organic frozen peas (substitute any green veggie you'd like)
2-3 cups of cooked brown rice with chick peas
4 organic eggs
Toasted slivered almonds
1 tbsp lemon juice
1 tbsp seasoned rice wine vinegar
2 tbsp tamari (natural soy sauce)
1 tbsp sweet white miso
1 tbsp vegetable oil
2 tsp water
Cut and peel squash, then dice into 1/2 inch cubes. Place in a baking dish and lightly coat with olive oil, and salt and pepper, to taste.
Bake in 375 degree oven until soft and just golden brown.
Lightly roast the slivered almonds. I use my Lodge skillet crepe pan, which works very well.
Saute the chopped onion with 1/2 tbsp of olive oil for a few minutes. Add the frozen peas and continue sauteing for about 15 minutes.
Add the peas and onions, and brown rice with chick peas, to the roasted squash. Combine using a rubber spatula to prevent the squash from breaking up.
Add the toasted almonds.
Scramble 4 eggs, adding fresh parsley and fresh chives.
Cook them in a skillet, until cooked through, but not dry.
Using a rubber spatula break up the eggs, then add to the rice and veggies.
Place the ingredients for the Miso dressing in a small bowl. Whisk until well blended. Pour over the rice medley, and toss gently. Yes, unconventional breakfast for some, but you'll feel great after eating this.
Before breakfast I made apple ginger carrot juice, which was the perfect breakfast aperitif:
Variation: You can eliminate the eggs and serve as a brown rice salad.