The last recipe I posted had eggs too... we like eggs. This recipe was adapted from our favorite cafe in Squamish, BC. It's a great way to start or end the day. Pesto, roasted veggies, poached eggs, and sriracha... what else do you need?
Time to eat: ~75 minutes
Serves 4
Cascade Wellness' take on Pesto
3-4 cups fresh Basil
5 cloves garlic (less if you have the jumbo cloves)
1 tbsp Nutritional Yeast
1/2 cup walnuts (I like to use the raw and salt-free ones)
Juice from half a lemon
1.5 cups kale (or large handful)
1 tsp salt
1/4 cup olive oil
1. Combine all ingredients in a food processor and turn into a delicious pesto paste
Roasted Veggies - honestly whatever you have will be delicious, but we used the below
1 Vidalia onion
2 small zucchini
1 head broccoli
2 cups portabello mushrooms
1. Heat oven to 400 degrees F
2. Cut all veggies in bite-sized chunks (larger than diced). Put on a cookie sheet, drizzle with olive oil and salt, mix all together with hands and pop it in the oven.
3. These should be good and roasted in about 20-25 minutes
Pesto Pancakes - You can honestly take two slices of whole wheat bread, toast them and spread pesto on top to save you time and effort; we make savory pesto pancakes.
1 3/4 cup gluten free flour
1/4 cup buckwheat flour
2 eggs
1 cup water
1 tsp olive oil
1 tsp salt
3 tbsp of pesto (from above)
1. Mix all ingredients together. Heat up skillet and make some pancakes!
Easy Poached Eggs - we typically do 2 eggs per person
Eggs
1. Take a microwave safe mug and fill it 1/4 full of water
2. Crack an egg into the mug and place in microwave
3. Cover with a microwave safe plate
4. Microwave on high for 1 minute (longer, e.g. 1 1/4 minutes, if you like your eggs well-done)
Assembly
1. Place 2 pancakes on a plate
2. Top with 1.5 cups kale
3. Top with roasted veggies
4. Top with 2 poached eggs
5. Top with a dollop of pesto
6. Add sriracha and enjoy!
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