Christmas 2012

Merry Christmas to everyone, and I hope you have a blessed day with tons love! 

After a long day of cooking for Christmas Eve, I made three tasty side dishes and was able to use some left overs for a wonderful Christmas breakfast. 

Sweet Potatoes with Kale and Minced Garlic 

Ingredients: 

- 4 medium Sweet Potatoes 

- 1 bunch of fresh Kale

- 1  Garlic Clove, minced 

- 1/2 Table Spoon of Paprika

- 1 tsp. of Cinnamon

- 1/2 tsp. of sea salt (optional)

- 1 Tbsp. of Olive Oil

Directions:

1. Slice the potatoes thin, and place them into a frying pan with 1-2 tbsp. of olive oil with the minced garlic on medium heat. 

2. After the olive oil has evaporated into the potatoes, add water to steam the potatoes to soften them up.

3. Add the paprika, cinnamon,  and a dash of sea salt into the pan with the potatoes.

4. Chop up fresh Kale and place into the pan once the potatoes are soft. 

Garlic Quinoa Medley 

Ingredients:- 1 Cup of Quinoa 

-1 Cup of Chicken Broth (I used Low-Sodium)

-1/2 lb. of asparagus (chopped)

- 1 cup chopped Zucchini 

-1 cup of Orange Bell Peppers, diced

- 1 cup of Red Bell Peppers, diced

- 6 Golden Beets, diced 

-6 Scallions, diced

- 2 Garlic Cloves

Directions:

1. Boil water 2 cups of water with the Quinoa for about 8 minutes, than cover and simmer for another 8 minutes.

* (You can do this in the microwave and use a container with a cover).

2. Add the 1 cup of Chicken broth and boil for another 5 minutes, than cover and steam it with the heat off! 

3. Peel and Dice the Golden Beets and place them into 1 cup of water and boil for 8 minutes. After, the water is fully evaporated you can add 1 tbsp. of olive oil, and the minced up garlic cloves. 

4. Chop all of the vegetables into small pieces and add them into the pan with the beets. 

5. After all of the vegetables are cooked, mix the Quinoa into the pan!  

Parmesan Balsamic Brussels Sprouts 

Ingredients:

-20 Brussels Sprouts

-40 Tooth Picks

-1 cup of Balsamic Vinegar

-1 cup of Olive Oil

-3 tbsp. of Brown Sugar or Agave 

-(add more brown sugar, if you want them to have a sweeter taste) 

-1/2 cup of grated Parmesan cheese 

Directions: 

1. Pre-heat the oven to 400, than wash and chop the Brussels Sprouts into one half. 

2. Put the tooth pick on into the top of the Brussels Sprouts (be care I poked my finger like ten times) 

3. Mix the Balsamic Vinegar with Olive Oil and the brown sugar into a cup. 

4. Place the Brussels Sprouts  flat on a cookie sheet pan and drizzle the balsamic vinegar mixture on them. 

5. Put them into the oven for about 15 minutes, than sprinkle the Parmesan cheese on all the pieces and place back into the oven for about 5-8 minutes. 

Christmas Morning Breakfast: 

Surprisingly there was some sweet potatoes and kale left over so I decided to create a delightful mini omelet, with a sweet potato Crust! 

Sweet Potato Cupcake Veggie Omelet: 

Ingredients:

-4 whole eggs, 5 egg whites

-1/4 cup of non-fat milk, or Almond Milk

- 1/2 Zucchini, finely diced

- 1 cup of Broccoli

- 1/4 of an orange bell pepper

- 2 cups of spinach

- 15 Cherry Tomatoes, diced 

- 12 sweet potato slices (into Circles) 

- 1/2 an onion, diced 

Directions: 

1. Spray the cup cake pan with canola oil and make sure to coat the whole circle and sides. 

2. Place one potato into each cup cake hole. 

3. Chop the vegetables very small, and than place them into a frying pan sprayed with canola oil. Cook the vegetables until they are soft.

4. Scramble the eggs and sprinkle some pepper, and garlic into the bowl. Add the eggs into the cup cake sheet, but leave about 1/2-1 inch of room.

5. Finally, add the vegetables to the eggs, and  sprinkle with some pepper(optional).Than, place the cup cake sheet into the oven for about 20 minutes, on 350 degrees. 

I couldn't of made  a better breakfast for my family on Christmas, they came out perfect! 

Merry Christmas, and I hope you try one of these delicious recipes!