Today I’m presenting a nutrient-dense power breakfast of basil pesto quinoa with eggs. Add a little kale and carrot with a few roasted tomatoes to your quinoa, and you have great flavor and nutrition. Have you tried quinoa? Quinoa is a nutritious grain that is so versatile you can use it in many recipes calling for rice.
Fall always makes me think of golden leaves, apples, cider, and pumpkins. Usually I make pumpkin bread and enjoy a glass of cider, but today I’m sharing a not-so-common savory dish, pumpkin hummus. If you’ve read my blog before, you may have noticed I eat hummus quite often. I have some in the refrigerator almost all the time. This year I’m trying a new version with pumpkin. I love that it’s so easy to make in minutes using a food processor. Pumpkin is high in beta-carotene. Your body converts beta-carotene to vitamin A, which is great for your eyes and skin. It is also rich in riboflavin and folate to boost your immune health. As I wrote a couple of weeks ago, add color to your diet for taste and your immune system. Pumpkin hummus is perfect on toast for a fall breakfast. I love a small scoop to use as a dressing my lunch salad plate with bread.