Spinach-Packed Turmeric Egg Bake

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

This turmeric egg bake is packed with spinach and shredded sweet potato, and while it’s not the most photogenic of meals, I promise the delicious taste makes up for the appearance. I’m sure a lot of you have Super Bowl food on the brain today rather than healthy breakfast meal prep, but this is a good recipe to pin for later. It’s easy to put together and you can store it in the refrigerator to have breakfast ready to go the next couple days.This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

Spinach-Packed Turmeric Egg Bake

Yield: 4 servings

Spinach-Packed Turmeric Egg Bake

Ingredients

  • 8 eggs
  • 2 handfuls spinach
  • 3/4 cup grated sweet potato (peel and then grate)
  • 1/4 cup green onions (discard white ends, chop the green)
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • Salt and pepper to taste (be generous)
  • Avocado for topping (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk the eggs together in a large mixing bowl thoroughly. Add in the grated sweet potato, spinach, green onion and all the spices. Mix together.
  3. Lightly grease an 8x8" baking dish (I use olive oil spray) and pour in the egg mixture.
  4. Bake for 30 minutes.
  5. Remove and serve with avocado.
  6. Store leftovers in the refrigerator and reheat in the microwave (60 seconds usually does the trick) before enjoying again.
http://pumpsandiron.com/2017/02/05/spinach-packed-turmeric-egg-bake/

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast. This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

That’s all for me, folks! Enjoy your Super Bowl Sunday and GO PATS! (Says the girl who hasn’t watched a single game all season…)

Southwestern Stuffed Bell Peppers

Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good! I’m using a rainbow assortment of peppers for the vibrant, colorful pictures (blogger priorities) but you can use any color you’d like. In my personal opinion, you can’t beat red. Anyone else agree??

Southwestern Stuffed Bell Peppers with Butternut Squash

Yield: 6 stuffed peppers

Southwestern Stuffed Bell Peppers with Butternut Squash

Ingredients

  • 6 bell peppers
  • 2 cups cooked rice (I used a wild rice blend)
  • 1 cup black beans (rinse first)
  • 1 cup corn (thaw if using frozen)
  • 1 cup butternut squash, peeled and diced small
  • 1/2 red onion, chopped
  • 1 jalapeño, seeds removed and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2/3 cup shredded cheese (I recommend pepperjack)
  • 2 tbsp cilantro for garnish (optional)
  • Extra virgin olive oil for sautéing (about 1 1/2 tbsp)

Instructions

  1. Prepare the ingredients as mentioned in the ingredient list (peel, dice, chop, cook the rice, etc). Cut off the tops of the peppers and remove and seeds and insides. Don't throw away the tops! Cut around the stem and chop up the pepper tops to add to your filling.
  2. Preheat the oven to 350 degrees F.
  3. Heat the olive oil on a large skillet on the stovetop on medium-high heat. Add in the garlic and stir until fragrant and light golden. Add the onion and butternut squash to the skillet, stirring occasionally 3-4 minutes until onions start to turn translucent. Add in the chopped bell pepper and jalapeño and continue to sauté another 4-5 minutes. Last, stir in the black beans and corn and cook another couple minutes until everything is fully combined.
  4. In a large bowl, combine the skillet mixture with the rice, cumin, chili powder, salt, pepper and 1/3 cup of the cheese (save the other 1/3 for topping). Mix well.
  5. Place the peppers in a large baking dish and fill with the mixture. Pour a thin layer of water in the base of the pan, cover the pan and peppers with tin foil and place in the oven for 30 minutes.
  6. Remove the pan from the oven, discard the tin foil, top each pepper with the remaining shredded cheese and put back in the oven for an additional 10 minutes uncovered.
  7. Remove from oven and garnish with cilantro.

Notes

*Take some liberties with the ingredients! Sometimes I like adding diced tomatoes to the filling. Topping with avocado is another delicious way to serve these. *The leftovers are just as yummy! Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (60 seconds should do the trick).

http://pumpsandiron.com/2017/01/29/southwestern-stuffed-bell-peppers/

If you’re into Meatless Monday, add these to the menu for tomorrow’s dinner–they’re delicious! They’re also really filling, so if you’ve got a steak-and-potatoes person at your dinner table this could be a good option for convincing them vegetarian food really can be satisfying.

Enjoy what’s left of your weekend! I’m off to hang with my family for the day. 🙂

Apple Cinnamon Baked Oatmeal Cups

Hi friends! It’s about time I published a non-workout post (I think this is the first one in January–what the what?!). Baked oatmeal cups are a great option if you’re looking to prep a breakfast that you can have on hand to eat all week (these never last a whole week in my apartment though–Joe eats like 6 a day haha). Apple + cinnamon is one of my favorite oatmeal flavor combos and I just love how the soft, baked apples in these contrast with the crunch of the toasted pecans on top. You can totally omit the nuts though if that’s not your thing.

Apple Cinnamon Baked Oatmeal Cups

Yield: 12 cups

Apple Cinnamon Baked Oatmeal Cups

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 apples, peeled and chopped
  • (optional) Crushed pecans for topping -- you can also use almonds

Instructions

  1. Place 1 cup of the oats in a food processor or blender until you have an oat flour. This step is optional but I find the texture of the cups is less crumbly when you do this.
  2. Mix together the dry ingredients in a big bowl (oats, cinnamon, nutmeg, salt, baking powder). Stir in the almond milk and set the bowl aside to soak for 20-30 minutes.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Peel, core and chop the apples. In a small bowl, whisk together the eggs, maple syrup and apple sauce.
  5. Once the oats have soaked, mix in the wet ingredients and apples.
  6. Spoon the mixture into a lightly greased muffin tin (I spray with olive oil). 1/4 cup per cup is perfect. Press crushed pecans on top of each if you're going to add the nuts.
  7. Bake for 30 minutes. Remove from oven and let cool for a couple minutes before transferring to a wire cooling rack.

Notes

With the leftovers, I store them in an airtight container and when I want to enjoy one, I'll reheat in a toaster oven instead of the microwave. I recommend cutting them in half first and then heating so that they warm all the way through. My boyfriend enjoys eating them cold though so test it out!

http://pumpsandiron.com/2017/01/22/apple-cinnamon-baked-oatmeal-cups/

And before I end this post and send you off to enjoy what’s left of your weekend, I wanted to highlight an old recipe that I recently gave a little photography makeover. This Apple Feta Quinoa Salad is great on its own or as a healthy side dish (add a filet of your favorite fish on top and voila!).