What used to be an indulgent weekend breakfast, is now a healthy weekday lunch or dinner.  This dish will keep you satisfied for hours, and you’ll rest assured knowing that your belly’s full of veggies, lean protein, and whole grain corn.

Saute some onion slices with a little olive oil in a small skillet over medium heat.  When they’ve softened, add some spinach/kale/arugula/collard greens/Swiss chard or whatever green you have around–it can even be frozen–and stir until wilted.  Add a pinch of cumin and a few dollops of salsa, then set aside in a small bowl.  In the same skillet, drizzle a tad more olive oil, then crack an egg into the skillet to fry.  Place cooked egg on top of greens.  Again in the same skillet, add approx 1/4 cup fat-free refried beans and another few dollops salsa and stir until combined & warm.  Meanwhile, place 2 stone ground corn tortillas in the toaster oven with 1 Tbsp cheese on each one; toast until a little crispy.

Now for the assembly:  Spread beans in the middle of a large plate, place cheesy tortilla on top, place veggies on tortilla, then the sauteed veggies, then the egg.  Garnish with more salsa, chopped tomatoes, a few slices avocado, and/or lime wedges.  Serves 1.  Enjoy!

This is reminiscent of oatmeal…but with more of a crunch.  A nice change of pace from regular old breakfasts, and with quinoa’s high protein & fiber content, you’ll feel satisfied until lunch.

QUINOA CEREAL

1 cup quinoa

1 cup water

1 cup low-fat milk or soymilk

1 banana, diced

2 Tbsp honey or maple syrup

pinch of cinnamon

Combine ingredients in a small pot, bring to a gentle boil, then cover and reduce to a simmer for about 15 minutes or until liquid is absorbed and grains are creamy.  If you want an even creamier texture, stir in more milk a little at a time, with pot uncovered and over low heat.  To serve, top with more diced banana, dried fruit of any kind, chopped nuts or toasted coconut, drizzles of honey and milk.  Serves 4.

*posted by Amelia, @EatingMadeEasy on Twitter, Eating Made Easy Facebook page, www.eating-made-easy.com coming soon.