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Meatless Monday: Beautiful breakfast options

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Chef Evelyn Stokes has the following breakfast options that can help make you feel and look beautiful from the inside out. Learn more at

These breakfast options can help to make you feel and look beautiful from the inside out!

Beautiful Breakfast - OPTION #1:

Spinach Omelet with Tomato Sauce
Serves 2

• 2-3 Eggs
• ¼ t Salt and Pepper

• 1 C Sautéed Spinach
• 1 C Sautéed and Quartered Baby Bella Mushrooms
• ¼ tsp dried Basil
• ¼ tsp dried Oregano
• 1 T Olive, separated
• 1 oz mozzarella cheese
• Vegetable stock, as needed

• ½ sweet onion, diced   
• ½ t fresh minced garlic
• ¼ C red wine
• 16 oz Can of diced tomatoes
• 1-2 fresh tomatoes, seeded and diced
• 1 Bay Leaf
• 1 Sprig Fresh Thyme (optional)
• ¼ tsp sea salt
• Olive oil

1. In a small sauce pan, sauté the onion and minced garlic for 2-3 minutes in 1-2 tsp olive oil.
2. Once the onions are clear and translucent, add red wine to deglaze, allow the red wine to reduce by half.
3. Add the rest of the ingredients for the sauce.  Simmer on low for 20-30 minutes until the sauce has thickened.  Adjust seasoning as needed.  Once the sauce is complete remove the bay leaf and thyme.  
4. In a separate  pan, sautéed the mushroom and dried herbs  in ½ T of olive oil, add little vegetable stock to prevent burning  (optional)
5. Remove and reserve mushrooms, add the other ½ T of olive oil to the pan and sautée the spinach using the same method as in step 4.  
6. Scramble the eggs, and cook in a small pan so that they are flat to make an omelet.  Add spinach, thin layer of mozzarella, and mushrooms before rolling the omelet.  Top the omelet with the thick tomato sauce.   Enjoy!

Beautiful Breakfast – OPTION #2:

Breakfast Rice Bowl "Bibimbap Style"
Serves 4

• 1 C bean Sprouts or white asparagus,  cut diagonally in thin slices
• 1 C zucchini, julienne
• 1 C shiitake mushrooms (dried and rehydrated) or fresh, sliced thin
• 3 C spinach
• 1 C snap peas or pea pods
• 1 ½ C shredded carrots
• 1 cup of white or brown rice, uncooked
• T Rice wince vinegar
• 1 ½ to 2 cups of water
• Sesame oil or vegetable oil
• 3 T low-sodium soy or liquid aminos

1. Just before cooking, rinse the rice by placing it in bowl just covering is with water.  Then drain the rice through a fine mesh strainer.  Repeat two more times.  
2. Place 1 cup of drained rice and 2 cups of water into a medium sauce pan.  Once the water comes to a boil, cover the pot and turn the heat down to a simmer until rice in al dente, and the water has mostly evaporated, 20 to 30 minutes.  DO NOT STIR RICEDURING COOKING.
3. Once cooked, season the rice with T of rice wine vinegar.  
4. One after the other, sauté the first five ingredients in 1 tsp of sesame oil, ½ tsp low sodium soy or liquid aminos, and ¼ tsp sugar.  Sautee for 1-2 minutes or until the vegetables softens slightly.  Remove the vegetable from the pan and repeat the same procedure with the next vegetable.  
5. Add a small serving of each vegetable to a bowl of rice, garnish with green onions.  ENJOY!

Beautiful Breakfast – OPTION #3:

Strawberry Orange Cashew Smoothie
Serves 4

• 2 C fresh strawberries
• 2 C fresh orange juice
• 2 C cold water or ice
• 2 C cashew, soaked over night
• 1 t of honey

1. Combine all of the ingredients in a blender
2. Blend until smooth

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