Cauliflower Black Bean Scrambleđź‘Ť
Discovered another great breakfast alternative that is healthy. I follow “Goop” and am always on the look out for a good tasting recipe. As you know there are a ton of recipes that are healthy but a lot are not tasty enough to make it in my monthly rotation. Breakfast is the most restrictive for me, as you know the normal breakfasts; pancakes, eggs & bacon, cereal, muffins, etc. have no vegetables in them! So I am always looking for recipes that are vegetable based but are truly yummy!
This recipe ticks all the boxes for me, It has black beans for protein and avocado for a healthy fat and the rest are all veggies!🥬 🥑 At first I thought the flavor was too mild so I was looking for ways to spice it up a bit. Then I realized the instructions leaves out one of the ingredients from the list; 1/4 teaspoon of Tumeric! Add that in and the flavor is good. My version is down below and you can find the original recipe on the Goop website here.
SERVES 1
2 cups cooked cauliflower (roasted tastes best) *I add a little olive oil, salt and pepper when I roast the cauliflower. This is also where I add the Tumeric listed below.
2 kale leaves, cut into ribbons
2 Swiss chard leaves, cut into ribbons
1 15-ounce can black beans (I like to add seasoning, if it has none)
½ cup water
ÂĽ cup finely diced red onion
6 sprigs cilantro
1 lime wedge
ÂĽ teaspoon turmeric powder
salt
*If not on the AIP diet, I like to top off with some freshly made salsa
1. In a small saucepan, heat canned black beans with their canning liquid and water. Bring to a boil and drain.
2. In a large mixing bowl, mash the cauliflower with a potato masher.
3. In a medium-size saucepan, heat 3 tablespoons of olive oil over medium-high heat. Add the mashed cauliflower and sauté for 1 to 2 minutes until lightly browned. Add in the salt, kale, and Swiss chard, and sauté for another 3 to 4 minutes until well incorporated. Serve over black beans with sliced avocado and red onion. Garnish with cilantro, lime, and flaky salt.