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!
I’d like to challenge all October Unprocessed pledgers to use this time to break old food habits and to freely discover new ones. Let this month be the catalyst that brings you your new perfect meal or a cleaner, healthier way to prepare an old favorite. To help you on your journey and to introduce Persian cooking, I’ve got here for you an exquisite (and super-simple!) recipe for Kuku Kadoo, an Iranian-style frittata with zucchini.
These breakfast bars are sweet, crunchy, and incredibly satisfying. You might even feel like you’re having a treat — oh wait, you are! Chocolate-Avocado Breakfast Bars taste like a treat and they’re packed with unprocessed goodness. So when you enjoy this recipe, you’re actually treating your body as well as you’re treating your palate. Scrumptious and healthy — all in one. Perfect.
Pumpkin definitely passes the unprocessed test, fresh or canned. Roasting a whole pumpkin is incredible and I suggest that you try it out at least once. Canned pumpkin is just as good, more convenient and still packed with nutrition. Pumpkin is loaded with vitamin A, potassium and vitamin C. Did you know one cup of cooked pumpkin has more potassium than one banana?