Teff is a great quick-cooking grain. As a porridge or “polenta,” it cooks up creamy with a light delicate crunch which makes it highly adaptable for breakfast, lunch, and dinner, even for dessert. It cooks in about 15 minutes, perfect for busy weekdays.
This garbanzo flour quiche is plant-based, cruelty-free, climate-friendly and has never done any time in the slammer.
It can be a challenge to bring the kids into the kitchen, especially when they are really young. But putting up with all of those challenges can help teach kids how to prepare their own food, make healthy food choices, and try new ingredients, like in this mango lassi.
Whereever I go, whenever I speak about ancient grains, inevitably someone will raise a hand and confess, with a sigh, “I’d love to eat better but I’m afraid whole grains take too much time to cook. I am too busy.” You know the feeling, don’t you?
I serve these eggs several times a week, adjusting the type of greens or other additions depending on what’s in the fridge. Sometimes I add mushrooms and bacon, sometimes onions and kale. Feel free to mix it up with whatever you have on hand.
There isn’t a stronger parent trap at the grocery store than the one in the breakfast aisle. We began parenthood as two former kids raised by Tony the Tiger and Toucan Sam, and it was tough trying to navigate breakfast without a box.
I think it’s imperative for people to know that eating right doesn’t have to be complicated, and more importantly (except for during this challenge, of course) it doesn’t have to be all-or-nothing. So as you near the end of your own challenge, I encourage you to think about what unprocessed rules will soon become your own “new normal.”
Outside of the olive oil, salt, and pepper, every ingredient in my roasted potato and kale frittata came from our CSA so I knew they were “safe” for October Unprocessed… and when combined together, they made for an incredibly delicious and nutritious dish that’s perfect for breakfast or dinner!