The mornings can be a rush can’t they? You’re trying to kick off with your tasks and responsibilities. Get to work, sort the kids, respond to emails, social messages, organise your diary…. the list goes on. I commend all the Mum’s out there as I know you have it particularly tough.
The last thing you want is to have to spend longer than you want on a healthy breakfast.
So many people say to me, I don’t have time to make eggs each morning and I completely understand. Whilst my self-employed lifestyle is different these days, I did use to travel a lot with my job at IBM and on many days I had to leave at 6:30am to get a train somewhere.
Cooking scrambled eggs at that time was not really an option if I wanted to have a decent amount of sleep and look half respectable!
Egg type bakes and efficient cooking habits absolutely were the cornerstone to my low sugar success. They stopped me from grabbing sugary things from train stations and they saved me quite a bit of money too.
So here’s a easily transportable and reheatable spinach, courgette quinoa bake recipe that packs in super protein nutrition and gets those valuable greens in first thing.
I’m on a mission to ban ‘no time for healthy breakfast’ excuses if it’s the last thing I do!
This recipe is relatively easy and is a protein packed substantial breakfast-snack-lunch that packs in nutritious green vegetables and amino acid busting quinoa. It’s gluten-free but feels a little bit like a savoury flapjack of sorts.
Quinoa, courgette & spinach bake
Serves 9 small portions as a snack or 6 larger breakfast portions
- 200g or 4-5 large handfuls of spinach (washed)
- 1 courgette, make 9 slices and dice the rest.
- 1 white onion
- 1 clove garlic, crushed
- 1 knob butter & some extra for greasing
- 1 tbsp dried rosemary (you can use fresh if you want)
- 200g dried quinoa (1 cup) made according to packet directions
- 3 eggs lightly beaten
- 2 tbsp milk (I used almond milk in this case)
- 25g grated parmesan cheese
- Salt & pepper
- Grease an 8inch glass baking dish with butter and pre-heat the oven to 180C
- Cook the quinoa according to the packet
- Prepare a big bowl of water with ice cubes in it
- Cook (blanche) the spinach by bringing a pot of large water to boil and placing the spinach in it. Cook for 1 minute until the spinach goes dark green.
- Drain in a sieve and quickly put into the iced water. This helps keep the nutrients.
- Once cooled, remove the spinach from the iced bowl and squeeze out the excess water. Place in a bowl on the side for later.
- Heat the knob of butter in a large pan over a medium heat and fry the onion, garlic for a few minutes.
- Add the diced courgette, rosemary and season with salt and pepper
- Cook until the onion is translucent and the courgette soft
- Add all the ingredients (quinoa, onion courgette mix, spinach, cheese, eggs) together in a bowl and mix together.
- Spoon into the glass dish and push down evenly
- Add the courgette slices, some extra grated parmesan and black pepper to the top
- Cook in the oven for 60-70 minutes until golden on top
- Leave to cool & then slice up into portions & keep in the fridge
- Ok I know there’s garlic in this, but honestly it’s good enough to eat for breakfast!
- Use as a carry around sugar-free snack or substantial protein-healthy carbohydrate addition to a lunchtime salad.
- Use a sneaky way to get nutrient packed spinach into children’s diets or grown ups who don’t like green vegetables!
Do you struggle with finding the time to have a healthy protein packed breakfast in the morning?