Breakfast always seems to be a problem for me.
For a few reasons mainly.
Usually, I wake up hungry, I mean really hungry.
And a little bowl of Rice Chex does not fill that void.
I requre filling food for breakfast, hearty fare like eggs, oatmeal or even leftovers from the night before.
I envy those of you out there who can pop in a few berries and be good till lunch.
Then, I endeavor to workout, well right after coffee of course, and before my big breakfast.
You know some days that involves more than one cup of coffee.
So now I am jacked up on coffee, I need to put a little something in my stomach, then I can get to the working out part.
A little piece of fruit works like a charm.
Sure, for perhaps 35 minutes.
That means my workouts are 35 minutes or less, that’s normal right?
Add to all that, by now I could be running late, so I just want to grab and run.
One day lingering over that second cup of coffee I saw these Ham and Cheese Quinoa Cups.
I thought, problem solved!
Make up a big batch and eat them all week , or freeze some for a quick thaw, grab and run.
And that’s exactly what I did.
When that batch run out, I made my own version.
A little lighter and vegetarian, hoping bunny would nibble on one for breakfast.
Of course that didn’t happen, she is a few berries and good till lunch kinda gal.
- 2 cups cooked Quinoa, approx. 3/4 cup uncooked
- 2 whole eggs
- 4 egg whites
- 1 cup shredded cheese, cheddar, jack, mozzarella whatever you have on hand
- 2 Tbs olive oil
- 1 small carton mushroom, chopped small
- 1 large leek, washed well and chopped
- 1 medium zucchini, grated
- 1/4 cup parsley
- 2 Tablespoons grated parmesan cheese
- Salt and pepper to your preference, I use quite a bit.