BREAKFAST
Light Sausage & Mushroom Frittata
1 Tbsp olive oil
1 red onion, thinly sliced
1 link cooked andouille sausage, diced (Andouille is a smoked, slightly spicy sausage popular in Cajun cooking. If you can't find it, kielbasa makes a fine substitute.)
8 oz mushrooms (any variety—Creminis work nicely), stems removed, sliced
Salt and black pepper to taste
8 eggs
1⁄4 cup crumbled goat cheese
12 chives or 3 scallions, chopped (optional)HOW TO MAKE IT
1. Preheat the oven to 375°F.
2. Place a large oven-safe skillet or sauté pan over medium heat.
3. When the pan is hot, add the oil and onion; cook until translucent, about 3 minutes.
4. Add the andouille and mushrooms and continue sautéing, about 5 minutes.
5. Season with salt and pepper.
6. Beat the eggs vigorously with a fork or whisk, then add to the skillet, along with the goat cheese and chives, if using.
7. Place in the oven and bake until the eggs have fully set (a toothpick inserted into the middle will come out clean), about 20 minutes.
8. Let cool and then slice into 4 portions, topping with more chives if you like.
LUNCH
Spring Roll Salad
1 tablespoon smooth natural peanut butter
1 ½ teaspoons sesame oil
1 ½ teaspoons rice vinegar
1 teaspoon maple syrup
1 teaspoon tamari or soy sauce
1 teaspoon water
½ teaspoon minced garlic
Pinch of crushed red pepper (optional)
3 cups torn Boston or butter lettuce
3 ounces cooked shrimp
½ cup cooked brown rice
¼ cup chopped red cabbage
¼ cup julienned bell pepper
¼ cup julienned carrots
¼ cup julienned cucumber
¼ cup avocado
Fresh mint and sesame seeds for garnish
Step 1Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
Step 2Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.
DINNER
Chipotle Chicken Quinoa Burrito Bowl
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon ground cumin
1 pound boneless, skinless chicken breast
¼ teaspoon salt
2 cups cooked quinoa
2 cups shredded romaine lettuce
1 cup canned pinto beans, rinsed
1 ripe avocado, diced
¼ cup prepared pico de gallo or other salsa
¼ cup shredded Cheddar or Monterey Jack cheese
Lime wedges for serving
Step 1Preheat grill to medium-high or preheat broiler.
Step 2Combine chipotles, oil, garlic powder and cumin in a small bowl.
Step 3Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.
Step 4Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.
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