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Green Goddess Bowl

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Sometimes all I am craving is some super clean and healthy food. Especially when I am not feeling the best or have eaten pretty unhealthy the past days. My body is just asking for nutrients and something to fuel it with. There is nothing better for this than a bowl packed with vitamins, nutrients, and tons of greens! This green goddess bowl is my go-to meal for that. It is ready in 15 minutes, incredibly good, super healthy, and so satisfying! It doesn’t taste like „boring healthy“ just because it has like a ton of greens in it but it is super good.

Sometimes when I eat a lot of processed foods, I just don’t feel good at all. It makes me tired, I don’t sleep well, I can’t concentrate and so on. And I know that I am not the only person who feels that way. I mean no wonder. I do not think that products with a thousand add-ins and chemicals, that we can’t even pronounce, are good for us. Even if it says healthy on the packaging or low sugar, it is so important to check the labels and see what actually is in it. I think that it is way better for us if we eat something higher in sugar, but it is naturally sweetened, e.g. with Dates than if we buy something low sugar with emulgators and flavorings and 100 ingredients we have never heard of.

This is why I love to cook with real ingredients and Whole Foods. I for example don’t do „vegan cheese“ that is supposed to taste like cheese because of chemistry, I think that real cheese is way better for us in this example. But that is not about the recipe anymore, so let’s get back to that. I just wanted you to understand why eating Whole Foods is so important to me. 

This green goddess bowl is something I make very often. Honestly, it is such a quick lunch, but also works great if you prepare it the night before and take it to work or school. It takes 10 ingredients which makes it super simple. So as a base, I like to use greens, spinach is my favorite. I do it raw because it is like a salad but if you do not like it raw at all, you can sauté it or steam it. If you prefer other greens such as kale, arugula, lambs lettuce or whatever, that works too, just make sure you have a base full of vitamins.

The other Part of the base is our grain or carb. I like to use quinoa here. Quinoa is such a nutrient dense food! It has a ton of protein, fiber, tastes amazing btw, and a reasonable amount of vitamins and minerals. Also it US ready in less than 15 minutes which is perfect for a quick lunch. Also, other than rice I think, it still tastes good after like 3-4 days in the fridge. So if you make a big batch in the beginning of the week you can use it over and over throughout the week! If you don’t like quinoa at all, something like brown rice or couscous would work really good here too! Just be aware that cooking brown rice takes way longer than it does to make quinoa. 

So now we have the base, we can go on to the remaining ingredients. Here I just like to stick with a lot of greens because they are super healthy and I think it looks super pretty when it is all in one color :)! We cut up some fresh cucumber, slice some avocado, steam or blanch some broccoli and peas. That is about it. You can also do some zucchini or sugar snap peas or edamame if that is something you always have on hand, I just happen to have all of those ingredients in my fridge all the time. The great thing about this bowl are all the different components and textures, the creaminess if the quinoa, the crunch of the cucumber, the bite of the broccoli and peas and the softness of the spinach. I know that this bowl is really healthy and maybe not something for everyone but it is soo good if you just want something clean and nourishing!

Up to now, we have almost everything. But, let’s be honest, that would really be a bit boring if we just sprinkled some salt on here. We don’t want that, and that’s why we are making a bomb dressing. As you probably have noticed this bowl does not really contain any fats, except for the avocado. The dressing adds some healthy fat here. We use tahini, which is like the best thing ever, in salad dressings but also elsewhere! Tahini is like peanut butter but made out of sesame seeds and is a really popular ingredient in eastern cuisine. It has a lot of vitamins and healthy fats and it just tastes sooo good! Other than this we have some lemon juice, honey or maple, plant based or normal yoghurt to add creaminess, a little vinegar and some water to think everything out because otherwise it would be very very thick! This dressing adds so much flavor and just brings all the ingredients together. It is something you definitely do not want to miss out when making this bowl! 

I hope that you will enjoy this recipe as much as I do and love all of the flavors it contains! It is such an amazing dish when just wanting to fuel your body and nourish it! Super easy to make, incredibly delicious (although it is pretty healthy!) and very meal prep friendly! Enjoy & happy cooking! 

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Green Goddess Bowl

A super clean, healthy & delicious bowl/ salad perfect for when your body is craving healthy food and nutrients. 15 minutes and mealprep friendly.

Course bowl, dinner, lunch, Main Course, Salad
Cook Time 15 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 450 kcal

What you will need

For the bowl:

  • 100 g Quinoa
  • 3-4 handful spinach
  • 1/2 cucumber
  • 200 g Broccoli
  • 100 g Peas
  • 1/2 Avocado

For the dressing:

  • 2 tbsp Tahini
  • 1/2 lemon juiced
  • 2 tsp vinegar
  • 1 tsp honey
  • 1 tbsp yoghurt or plant based yoghurt
  • 3-4 tbsp water

How to

That’s how it works:

  1. Wash and rinse the Quinoa. Add it to a pot along with 250ml of water and a pinch of salt. Bring it to a boil, reduce to a simmer and let simmer for about 10-12 minutes until fluffy.

  2. Bring another pot with salted water to a boil. Add in the broccoli and peas and boil for about 3 minutes. Then drain and rinse under ice cold water. This will keep the nutrients and color as it stops the cooking process.
    Either peel the cucumber into thin strips or dice it up into cubes.

  3. For the dressing mix all of the ingredients together until creamy. Use as much or as little water as you wish, depending on your desired thickness.

  4. In a Bowl Place the spinach. Add the broccoli and peas. Next put the quinoa into the bowl. Top with the cucumber ribbons. Drizzle the dressing and garnish with some fresh mint leaves.

  5. Serve and enjoy!

Open Vegan Breakfast Sandwich

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I love having savory breakfasts! I like them much more than sweet ones. You might not know because I mostly post sweet breakfast recipes, but that’s because I mostly share plant based ones and I think it is so hard to make vegan savory breakfasts. But since I try to include more plants into my diet, K decided to share a vegan breakfast dish that is savory, especially for all those without a sweet tooth. We do not have to miss out on savory stuff when we want to eat vegan from time to time.

The thing, that I think is most difficult, when not including animal products into your breakfast, is not eating eggs. I absolutely love eggs and think there is nothing better than an avocado toast with poached eggs but sometimes I just like to switch it up. I got inspired to create this dish when I ate at a restaurant in Vienna, which is called Karmafood, that is mostly plant based/ vegetarian. I had a vegan breakfast sandwich and it was soooo good, so I decided to try to recreate it.

At first I thought „mushrooms for breakfast“? Wait, no way! I can’t do that! But it actually is super delicious! It is not like soggy mushrooms, it just tastes really good in the combination with all of the other ingredients. So let me tell you what this sandwich (or topped bread) is made of:

We start out by roasting a sourdough bread. You can use a white bread, but I like to use a mixed one, which is partially whole wheat and partially not. If you want, you can also use a whole grain bread or if opting for a gluten free version, use sweet potato toasts! This really is up to you! We toast that bread in a toaster, because crispy bread is just way better! If you want to be super fancy, you can butter or spread margarine on both sides and toast it in a pan. This adds extra flavor but is a little more work! 

Once we have our bread, we can continue with the rest. Next comes hummus. I like to use curry hummus, just because I really like it, but normal one works just as good. So we spread a thick layer of that. Next up are some greens. I like to use mixed greens, but if you prefer to stick to one kind, that works. You see this is really versatile! The greens in here do not radically change the flavor but add a lot of vitamins! So it’s great! We continue to add even more greens, this time in form of avocado. Because… what would a breakfast sandwich be without avocado? Well, not a good one at least! 

So now we have the base. We continue to add more vegetables. Next up: cherry tomatoes. I like the touch of color and flavor they add! Sautéeing them helps to not let them taste super different from the rest but it helps them to work in a harmony with the other ingredients! Ok top, now only go mushrooms. I would recommend to use shiitake mushrooms, because they are pretty big.you can also use other ones if you prefer, just make sure that they are pretty big. On top only goes another dollop of hummus, and a drizzle of hot sauce, if you like. I live it spicy, so for me it always is a must! 

I love making this for a quick breakfast, because wir literally comes together in like 10 minutes. You can also serve it for brunch or make a cute buffet with all the different things and people can build their own ones! I hope this gives you some inspiration for savory, plant based breakfast ideas! Let me know if you like it and if you decide to recreate it be sure to tag me with @uneptcusiniere or with #unepetitecuisiniere !

Enjoy,
Katie

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Open Vegan Breakfast Sandwich

An ideal breakfast for all those who want to eat more plant based but still stay savory. Super delicious and simple.

Course Breakfast, brunch, dinner
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 239 kcal

What you will need

  • 2 slices bread you can use whichever you want; sourdough, white, whole wheat, whatever
  • 4 tbsp hummus
  • 1 handful greens
  • 1/2 avocado
  • 5-6 shiitake mushrooms
  • 12 cherry tomatoes
  • some sprouts, more hummus and hot sauce for topping (optional)

How to

That is how it works:

  1. Toast the two slices of bread in the toaster.

  2. Meanwhile heat up the oil in a pan. Remove the stems of the mushroom. Once hot, add the mushrooms and sauté them for about 3 minutes on each side until soft. Remove them and add the cherry tomatoes in. Let them soften for about 2-3 minutes.

  3. Meanwhile, remove the bread from the toaster. Generously spread the hummus. Add the greens on top. Slice up the avocado and layer the slices on top of the greens. Take the mushrooms and add them in top along with the sauteed cherry tomatoes.

  4. Finish it up with another dollop of hummus, some sprouts and hot sauce if wished!

  5. Serve and enjoy!

Breakfast Quinoa 2 Ways

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This recipe is for all of the breakfast lovers out there who want to switch up their usual morning game. With these breakfast quinoa recipes you can add a healthy twist to the absolutely best meal of the day, which, with no doubt is breakfast! If you do not know what breakfast is so important you can go check out my Ultimate Breakfast Tacos Blog Post. 

Ok, I get it, you know how important this meal is but still do not want to spend a lot of time in the mornings cooking your meal because sleep?! Well, no problem! I got you. These recipes are super quick and come together in under 10 minutes in the morning, which is so amazing! This also works great if you are the type of person, which I am, who eats breakfast food for every meal of the day, no matter what time it is, because these meals are perfectly balanced meals with great nutritional value. The contain carbohydrates, protein, fibre, vitamins, and fats. So what do you want more? Delicious, quick, healthy, and super nutritious!

Although I rather am the savory type of person, I know that not all of you are so I decided to make both, a version for the sweet tooth, and one for hearty lovers. And honestly, I could not say, which one I like more. They are both super delicious and can be adapted to whichever season it is if you want. 

The sweet breakfast bowl is made with frozen fruit to sweeten it up and give it flavor, which I love because if you buy frozen fruit you 1) can be sure it is fresh because it is frozen directly after being harvested and 2) it does not vary depending on the season, which means you can have berries in winter, since they have been grown and frozen in summer. The frozen berries are mixed with the pre cooked Quinoa, the sweetener of your choice and the Almond milk when the grain is reheated. This actually is great because you do not have to heat them up separately! 

Once this mixture is heated up it can be transferred into a bowl and topped with whichever toppings are at your preference. Here you can totally decide on what you like most and be creative. I like to top mine with some plant based yoghurt, some fresh fruits such as bananas or other seasonal fruits, nuts and nut butters and some granola for that extra sweetness and crunch. That’s it is what you are thinking? Yes! It is as simple as that. And with such little effort you just created a super delicious and nutritious breakfast. Amazing, no?

The savory option is not much more complicated but you do need one more pan than for the sweet one (but it actually is not necessary). So first you fry up the bacon in a pan to get it nice and crispy. When it is done, you take it out of the pan and lay it out onto a kitchen paper to let any excess fat drip off. The bacon grease that remains in the pan does not have to wasted because we can use this to fry up an egg if you want to. I personally prefer poached eggs over fried ones so I would use the bacon grease if I wanted to add some more sautéed vegetables, but this is optional. 

So if you want to poach an egg you have to bring a small pot with water to a boil. Once it boil, add about 1 – 2 tablespoons of vinegar to it and reduce it until it barely simmers. Crack a room temperatured egg into a small bowl and let it slide into the hot water slowly and carefully. The whites will set around the yolk and the egg can be taken out of the pot after 3-6 minutes depending on how soft you want the yolk to be. Place it on a kitchen paper to let any water that is still on it drain off. Meanwhile reheat the quinoa in a small frying pan with some fat. Here you can use olive oil, butter, or even the bacon fat. When I made this I actually had some truffle butter leftover in the fridge and heated it up in this and it was heavenly. You can also find truffle oil in any supermarket which will totally bring this to the next level for your upcoming Sunday brunch. Once this is reheated you can assemble everything. The quinoa on the bottom, topped with the egg, bacon, some fresh greens, and some sliced up avocado. If you feel like doing it, add some hot sauce on top or sprinkle some grated cheese. This is a perfectly balanced meal which is so decadent and delicious while still being healthy!

I hope that you will really like these recipes and if you do so be sure to show me if you recreate them and tag me with @unptcuisiniere or #unepetitecuisiniere! 

Enjoy!

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Sweet breakfast Quinoa (Vegan)

This breakfast recipe is a new way to switch up your breakfast game with adding some more nutrients into your first meal, plus making it super delicious!

Course bowl, Breakfast, brunch, Dessert
Prep Time 4 Minuten
Cook Time 6 Minuten
Total Time 10 Minuten
Servings 2
Calories 310 kcal

What you will need

For the base:

  • 250 g cooked quinoa equals 100g raw
  • 140 g frozen blueberries can be substituted for other frozen fruit
  • 150 ml almond milk
  • 2 tsp cinnamon
  • 1 tbsp agave or sweetener of choice

For the toppings:

  • 3 tsp nut butter
  • 4 tbsp plant based yoghurt
  • some fresh fruit & nuts

How to

That is how it works:

  1. Into a small pot add the pre cooked quinoa, the frozen fruits, almond milk, cinnamon, and sweetener of choice. Bring it to a boil. Once hot transfer it into two bowls.

  2. Add the yoghurt and nut butter and whichever topping you desire. I really love fresh fruit such as banana as well as granola on top!

    Serve and enjoy!

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Savoury breakfast Quinoa

This is my savoury twist on the breakfast quinoa recipe. It is perfect for all those who love something hearty in the morning but healthy, plus it comes together in only 10 minutes!

Course Breakfast, brunch, lunch
Prep Time 3 Minuten
Cook Time 7 Minuten
Total Time 10 Minuten
Servings 2 servings
Calories 355 kcal

What you will need

  • 250 g Cooked Quinoa equals 100g raw
  • 2 eggs
  • 1/2 avocado
  • 1 handful greens
  • 4 thin strips of bacon
  • 2 tsp oil

How to

That is how it works:

  1. Heat up the bacon in a pan until crispy on both sides for about 4 minutes.Tka it out of the pan and place it on some kitchen paper so the remaining fat can drip off.

    Meanwhile bring a pot with water to a boil. Once it is at a boil add in the vinegar and reduce the heat so it barely simmers. Crack two room temperature eggs into two seperat bowl and gently slide one after the other into the hot water. allow the first egg to set a little bit before adding the second. Let them simmer in the water for abou 3-6 minutes depending on how soft you want to yolk to be. Then take them out and place them on a kitchen paper so the excess water can drip off.

  2. If this is too much work for you you can also simply fry up an egg or use a soft boiled one.

  3. In the meantime heat up the oil in a pan or simply use the dripped off fat from the bacon. Once hot, add the quinoa into it and stir it around until it is reheated and a little crispy.

  4. Seperate the quinoa onto 2 bowls. Top with the eggs, the bacon strips, the fresh greens, the sliced up avocado and a generous pinch of sea salt. Serve and enjoy!

Ulmtimate Breakfast Tacos

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Breakfast is the most important meal of the day, at least it is for me. It is the first meal that you are consuming after a long time of resting, recharging and fasting. It contains the first nutrients you decide to nourish your body with and it sets the mood for your day. For me, I always feel like If I am enjoying a healthy, balanced, nutritious and filling first meal of the day I am way more likely to make healthy decisions for the rest of the day. If I decide to start my day with a very sugar heavy breakfast that is not filling and satisfying I probable will not make good decisions regarding my food choices throughout the remaining day.

Even studies have found out that when eating a balanced and filling breakfast, it has several health benefits. Still, many people are not eating breakfast. This often results in snacking on a lot of foods that might not always be very nutrient dense throughout all morning. Also whenever going to school in the morning I notice that if I haven’t eaten before it is so much harder to concentrate and it takes a lot more energy for my brain to work. So having that all said, remember to always have some breakfast, especially if you can have these ultimate breakfast tortillas.

They are a perfect balanced meal. You have got carbohydrates to provide you with energy, protein for your brain and satisfaction, fibre for your digestion and being full for longer, vitamins for your overall health, healthy fats for that glowy skin (don’t worry, it has many other benefits too! :)), and some unsaturated fats because why not? This sounds like a lot of things at one time, I know. But don’t worry, making this won’t take you much longer than 15 max 20 minutes.

I am just talking about the benefits here but what actually are the ingredients now? First up whole wheat tortillas. Whole wheat contains a lot of fibre and vitamins which will keep you satisfied until lunch and give you energy because of the carbohydrates. Of course, if you are not a fan of whole wheat you can swap that out for white wheat but you will also loose some nutrients. If you can not find small tortillas at your local supermarket you can either swap it out for a large one and wrap it up as a tortilla or if you want to keep the look of tacos, you can cut about 10-12cm large circles out of your larger wrap and use the rest to make some chips, or simply dip it in guac.

Next up some protein. Here we have 3 different foods. First, eggs. I mean what are breakfast tacos without eggs (actually breakfast in general)? Eggs have so many different nutrients and are so healthy but so damn delicious. I scrambled them up with a little oil, for some healthy fats, and made them really creamy. I believe they are easiest to eat in those tacos when scrambled. If you prefer though, it is totally possible to fry them, poach them, or soft or hard boil them. This is really up to your preference but I simply love scrambled eggs with all that creaminess paired with the warm tortillas.

As a second protein source I used bacon. Bacon is not necessarily the healthiest food in the world but I feel like it is totally fine when enjoyed in moderation. In this recipe I believe that it works really well because it adds a crunch and saltiness, which works really great! The last but definitely not least protein source is cream cheese. It contains a lot of protein too and not too many calories as other cheeses. If you want to cut down the saturated fats here, go ahead and use yoghurt cream cheese or cottage cheese. For this recipe you are not using huge amounts of it so normal one works great! It adds a creaminess and works as a sauce on the bottom of the tortilla.

For the assembling it is really simple. Heat the tortillas up in a non-stick pan until slightly browned, do not use oil here, it really is not necessary and only makes it too crispy, so the tortillas loose their softness. Scramble up the eggs in a pan with a little oil until fluffy. Spread the heated up tortillas with the cream cheese and add the eggs on top. Next comes the cut up bacon strips. As topping slice up some avocado and add some pickled onions. The onions on top are sooo good! They add a sour- and addictiveness and rounds it all up. Sprinkle some salt, serve & enjoy!

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Ultimate Breakfast Tacos

A perfect dish for a big brekfast or brunch! It has everything you need in the first meal of the day!

Course Breakfast, brunch
Prep Time 8 Minuten
Total Time 15 Minuten
Servings 2 people
Calories 489 kcal

What you will need

  • 6 soft taco shells
  • 3 eggs
  • 1 tbsp olive oil
  • 3 brekfast bacon strips
  • 2 heaped tbsp cream cheese
  • 1 small Avocado
  • 2 tbsp pickled red onion

How to

Thats how it works:

  1. In a non-stick pan without oil heat up the tortillas until slightly brown on both sides.

    Meanwhile heat up the bacon in a pan without oil on medium-high heat. Fry them on each side for about 2-3 minutes until golden and crsipy.

    In a seperate pan heat up the olive oil and whisk the eggs in a bowl. Once hot, add the eggs into the oil and slowly scramble them up on medium heat. Add a sprinkle of sea salt and steadily stir them through the pan. While the eggs are cooking, the tortillas should be done heating up.

    Also the bacon should be done be now. Take it out of the pan and lay it on some kitchen paper to let the excess fat drip of and get it extra crispy.

    Spread ech tortilla with 1 tsp of cream cheese on the bottom. Then add the scrambled eggs on top. Take the bacon strips and bread or cut them into smaller pieces. Seperate them on the tacos. Cut the Avodaco into strips and also add them into the tacos. Last place the pickled red onions on top and spinkle with some sea salt!

    Serve and enjoy!