The Physique 57 Solution (90 page)

1 hard-boiled egg

¼ cup cooked quinoa (
here
)

½ cup steamed kale (
here
)

1 teaspoon olive oil

Sea salt and freshly ground black pepper to taste

Chop the hard-boiled egg. In a small bowl, combine the chopped egg, quinoa, kale, oil, and salt and pepper. Mix well.

1 teaspoon olive oil

¼–½ cup shredded carrots

¼ teaspoon onion powder

Pinch sea salt

Freshly ground black pepper to taste

2 eggs

¼ cup cooked quinoa (
here
)

1 teaspoon butter

Heat the oil in a medium sauté pan and add the carrots, onion powder, sea salt, and pepper. Cook until the carrots are soft, about 4 minutes. In a small bowl, whisk the eggs and then add the cooked carrots and quinoa. Mix well.

In the same sauté pan, melt the butter over medium heat. Pour in the egg mixture, turn the heat to low, cover the pan with a lid, and cook on low for about 2 minutes. Then turn the pancake over and continue to cook until it is firm and cooked through, about another minute or two on the lowest setting. Remove from the heat, fold in half, and serve.

To give these delicious pancakes an extra nutritional punch, add ½ teaspoon spirulina (blue-green algae) powder, available at health food stores. Garnish with any brightly colored fruit for a particularly striking dish
.

2 eggs, beaten

¾ cup steamed kale (
here
)

½ cup cooked quinoa (
here
)

½ teaspoon spirulina powder (optional)

1 teaspoon dried chives or dried minced onion

Sea salt and freshly ground black pepper to taste

1 teaspoon butter

Combine all the ingredients except the butter in a food processor and blend until smooth. Melt the butter in a sauté pan over medium heat, then ladle the mixture into the pan to make pancakes of your desired size. Turn the heat to low and cook the pancakes, lifting the edges to check progress. When the pancakes start to brown, flip them over using a spatula and cook on the other side until set.

This recipe works best if the eggs are newly cooked and slightly warm. For directions on how to make a perfect hard-boiled egg, see our Kitchen Diva Tip on
here
.

2 hard-boiled eggs

½ cup steamed spinach (
here
)

¼ cup Caramelized Onions (
here
)

Sea salt and freshly ground black pepper to taste

Slice the eggs in half lengthwise. Puree the spinach and onions in a food processor, then heat in a small sauce pot and spoon over the eggs. Season to taste.

¾ cup cooked quinoa (
here
) or cooked brown rice

½ cup unsweetened almond milk

2 teaspoons grade B maple syrup

1 teaspoon butter

¼ teaspoon cinnamon

Splash vanilla extract

Place all the ingredients in a small saucepan and bring to a near boil (steaming and bubbly, but
not
a roaring boil, which would damage the almond milk and make it separate). Simmer for 5 minutes and then remove from the heat.

This recipe is a great way to use up any leftover vegetables—simply substitute
cup cooked vegetables of your choice for the greens or bell pepper
.

3 button mushrooms, sliced

cup cooked spinach or kale (
here
)
or
cup chopped red bell pepper

1 teaspoon olive oil

¼ cup Caramelized Onions (
here
)

2 eggs

Dash no-salt, all-purpose seasoning

Sea salt and freshly ground black pepper to taste

Preheat the oven to 350°.

Lightly sauté the mushrooms and spinach/red bell pepper in olive oil over medium-high heat until soft, about 2 to 5 minutes, stirring frequently.

Place three paper cupcake holders in a muffin tin and fill with equal amounts of the
sautéed vegetables and onions. In a small bowl, whisk the eggs and season with the dash of all-purpose seasoning, salt, and pepper. Pour the eggs evenly over each of the muffin cups, and bake for about 15 to 20 minutes until firm and golden brown.