A nutritious and filling breakfast made with whole rolled oats, non-dairy milk, and wonderful chia seeds. A low sugar, high-fiber breakfast that everyone will love!
Ingredients
2 cups rolled oats
1 cup chia seeds
4 cups non-dairy milk (almond, coconut, hemp, etc.) or water
Pinches of salt and cinnamon
Maple syrup, or other sweetener, to taste
2 bananas
Nuts, granola and/or honey for topping
Directions
Place oats, seeds, non-dairy milk, salt and cinnamon in a jar with a lid. Let sit on the kitchen counter overnight. In the morning, cut up or mash the bananas for texture. Stir into oats and top with nuts, granola and/or honey
Use corn tortilla chips from the bag and your favorite store bought salsa or go to it from scratch, depending on time and how much energy you have on Sunday morning. Chilaquiles are a satisfying brunch favorite that’s easy and fun to customize. Have fun!
Ingredients
1/4 cup vegetable oil, for frying
12 corn tortillas, cur into 8 wedges each
Kosher salt
4 Roma tomatoes or 2 large tomatoes, chopped
1/2 large onion, chopped
1 medium jalapeno, sliced
2 cloved garlic
1 1/4 cups low sodium chicken or vegetable broth, divided
3 tsp vegetable oil
Kosher salt
1 cup veggies, such as diced zucchini, celery, greens like kale, collards or spinach cut into strips
For serving: guacamole or avocado,
sour cream or Mexican crema, queso fresco or grated jack or cheddar
Optional: eggs any way you like them!
Directions
Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges at a time and cook, flipping once, until lightly brown and crisp. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
Place the tomatoes, onion, jalapeño (if using) and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth and blend until smooth.
Heat the 2 tsp. oil in a saucepan over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Salsa consistency will vary depending on the size and juiciness of the tomatoes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed. Set aside.
In a large saucepan, add 1 tsp. oil and once warm, the garlic and onion. Stir to coat, and once they’re a little translucent, add the diced veggies for a few minutes and then any greens you’re using. Once the veggies are cooked through, add in the salsa (either fresh or from a jar) and stir to combine well and warm evenly. Add the tortilla chips to the salsa and veggies in the saucepan and stir carefully to coat the chips. Cook until they’re heated through, about 3 minutes.
Taste and season with salt as needed.
Serve warm garnished with avocado or guacamole, crema, cheese, and/or eggs, if desired.
In New Mexico, when you order enchiladas you’re asked what kind of sauce you want on them – red, green, or “Christmas” – which is some of both! Canned enchilada sauce can be an easy shortcut, but these sauces take about 15 minutes each and are delicious…definitely worth the effort. Now you can have “Christmas” any day of the year!
Below are the following recipes:
Red Enchilada Sauce – Makes about 1½ cups
Green Enchilada Sauce – Makes about 1½ cups
Cottage Cheese & Chicken Enchiladas – Serves 6
Red Sauce Ingredients
2 Tbsp olive oil
2 Tbsp all-purpose flour (gluten-free AP flour works great also)
2-4 Tbsp cup chili powder (American-style blend of chili powder, it’s milder than others)
½ tsp garlic powder
½ tsp ground cumin
¼ tsp dried oregano
2 cups vegetable stock
Kosher salt to taste
Directions: Red Sauce
Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.
Add 2 Tbsp chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Gradually pour in stock, whisking constantly until no lumps remain. Continue cooking until sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer (bubbling lightly) for about 10-15 minutes, uncovered, until sauce has slightly thickened.
Taste sauce and add more chili powder until you get your preferred level of spice. Season with salt, as needed. Can be refrigerated up to 5 days, freezing not recommended.
Green Sauce Ingredients
1 ½ tsp olive oil
½ small white onion, peeled and diced
½ jalapeno, cored (seeds removed) and diced
2 cloves garlic, peeled and minced
½ cup vegetable stock
2 4-oz cans diced green chiles
½ tsp ground cumin
Pinch of dried oregano
½ tsp kosher salt
¼ tsp freshly-ground black pepper
Directions: Green Sauce
Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, until onion is softened and translucent. Add garlic and cook for 1-2 more minutes.
Transfer mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, oregano, salt and pepper. Puree until completely smooth.
Taste and season with additional salt, pepper, and/or spices as needed. Can be refrigerated for up to 4 days, or frozen up to 3 months.
Enchilada Ingredients
1 Tbsp vegetable oil
2 boneless, skinless chicken breast halves, boiled and shredded
½ cup chopped onion
1 7-oz can chopped green chile peppers
1 oz taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 tsp salt
Pinch ground black pepper
12 6-inch corn tortillas
2 cups shredded Monterey Jack cheese
2 ½ cups enchilada sauce – red, green or “Christmas” with some of each
Directions: Cottage Cheese Chicken Enchiladas
Prep the Meat and Cheese
Heat oil in medium skillet over medium-high heat.
Add chicken, onion and green chile peppers and sauté until browned, then add taco seasoning and sauté for 5 minutes more.
In a bowl, mix sour cream with cottage cheese and season with salt and pepper. Stir until well-blended.
Assemble the Enchiladas
Preheat oven to 350 degrees.
Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, and spoonful of cheese mixture, and a bit of shredded cheese.
Roll tortillas and place in a 9”x 13” baking dish. Top with any remaining meat and cheese mixture, 1 ½ cups of the enchilada sauce, and remaining shredded cheese. Note: If you’re doing the “Christmas” enchiladas, spoon sauce of each color onto one half of each enchilada.
Bake for 30 minutes, or until cheese is melted and bubbly.
Right before serving, heat up the remaining 1 cup of enchilada sauce. Once you’ve got the enchiladas onto plates, top each with a little bit more sauce.
Make it meatless: This recipe also works great with crumbled tofu or Pumfu, or roasted cauliflower in place of chicken.
Make this delicious pumpkin “pie” using basic ingredients for breakfast, lunch, or dinner. It’s also a great addition to your celebration table.
Ingredients
2 Tbsp unsalted butter
6 strips bacon, chopped
1 medium yellow onion, chopped
1 bay leaf Salt and Pepper
6 fresh sage leaves, minced
1 tsp fresh thyme, minced ¾ cup pumpkin puree
8 large eggs
½ cup heavy cream
½ cup shredded Gruyère or mild white cheddar cheese
1 9-inch pie crust, store-bought, baked and cooled according to instructions or homemade pie crust, blind-baked and cooled
Directions
Preheat oven to 350°F.
Heat butter in a medium sauté pan over medium heat.
Add bacon and cook until fully-rendered and caramelized, 10 to 12 minutes.
Remove bacon from pan and add onions and bay leaf; sprinkle with salt and pepper. Cook, stirring occasionally, until onions are browned and tender, about 15 minutes.
Remove bay leaf and return bacon to pan along with sage and thyme and cook for one minute.
Whisk together pumpkin puree, eggs, cream and shredded cheese in large bowl. Whisk in onion mixture.
Pour into prepared crust and bake until set 30-40 minutes. Allow to cool for 10 minutes before cutting into eight equal portions.
Note: For a vegetarian version, use 1 cup finely-sliced mushrooms in place of bacon. Add a pinch of sugar to help with mushrooms caramelizing.
