Healthy Recipe “Breakfast Bowl” by Candace Chwierut

Enjoy this delicious “Breakfast Bowl” for two on a lazy Saturday morning! Posted by our west coast FOOD GURU and Yoga Teacher: Candace Chwierut! For more info on Candace, read her Bio below, or visit:  http://www.candacechwierut.com

Or, if you are in the Sacramento area, come check out one of her classes at Padme Yoga Center located at 1899 Alhambra Blvd, Suite 120. For a full schedule click: http://www.candacechwierut.com/yoga.html 

“BREAKFAST BOWL” for two:

This meal is easy to prepare, and can be altered to suit the season or your taste preference by adding various vegetables of your choice. I usually prepare this dish when I have leftover homemade pinto beans in my fridge, but if not a can of black beans will surely do!

Ingredients:

1/2 of a medium onion

1/2 of a medium green bell pepper

1/3 of a medium yellow squash

4 small mushrooms

1 tablespoon olive oil

Pepper to taste

2 oz of Trader Joe’s Soy Chorizo

5 eggs (two whole eggs and three egg whites)

½ cup Cooked Homemade Pinto Beans or Canned Black Beans

2 whole wheat tortillas

2 tablespoon sour cream

Cholula or favorite hot sauce (if desired)

 Preparation: Chop onion, bell pepper and squash into small bite size chunks. Chop mushroom into thin slices. Heat olive oil in a sauté pan over medium heat. Once the pan is hot, add the onions and give them 1 to 2 of minutes to cook. Once the onions begin to brown lightly, mix in the bell pepper and wait another minute before adding the squash and mushrooms. Cook the veggies until tender but not soft. Add fresh cracked pepper if desired. Remove veggies from pan and place into a bowl.

 Using the same pan, add soy chorizo and cook on medium heat until it is slightly browned. The chorizo is packed with a lot of flavor and sodium so there is no need to add any additional salt or spices. Once your chorizo is ready add veggies back to the pan and mix together.

In a separate bowl crack 5 eggs (leaving out 3 of the yolks) and add 1 tablespoon of milk. Lightly whip together using a fork and add egg mixture into the pan, over the veggie-chorizo mixture. Cook eggs for approximately 2 minutes, and then use a spatula to gently mix allowing uncooked portions to reach the pan. Cook the mixture until the eggs are fully cooked and reach your desired consistency.

While eggs are cooking, heat up beans in a separate pan and tortillas on a skillet. Once eggs are ready separate into two bowls. Top eggs with warm beans, sour cream, and your favorite hot sauce. Roll up tortillas and enjoy on the side.

 Serves: 2

BIO: Candace Chwierut:  http://www.candacechwierut.com

“I am a passionate yoga teacher and aspiring nutritional guru. For me, yoga and food are two of the most important and sacred aspects of my life. I began practicing yoga when I was seventeen, but it was not until nearly ten years later that I realized how much more yoga has to offer beyond just a good work out. For this reason I completed my 200-hour teacher training program and am now committed to a life-long yoga journey. I currently teach Power Vinyasa Yoga in various locations in Sacramento, California. I am also in the midst of finishing up the last round of pre-requisites before applying for a Graduate program in Nutrition. I ultimately want to learn out to empower others to live, eat, and breath a more healthy and active lifestyle. I also want to shift our relationship with food away from consuming processed, packaged options, and move toward seeking fresh, replenishing nourishment for our mind, body and soul.”

Or, if you are in the Sacramento area, come check out one of her classes at Padme Yoga Center located at 1899 Alhambra Blvd, Suite 120. For a full schedule click: http://www.candacechwierut.com/yoga.html 

You can also learn more about  Padme Yoga Center by visiting them at www.padmecenter.com