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Medela Centers: Recipes for Life - Breakfast

Quinoatmeal

November 6, 2017

Ingredients: ¼ cup quinoa ½ cup water 1 tsp cinnamon 3 TBSP rice protein powder 1 TBSP coconut oil ½ cup raspberries 1 TBSP sunflower seeds Instructions: Add the quinoa, water, and cinnamon to a small saucepan. Bring to a boil over medium high heat. Cover and turn heat down to low. Cook until water is absorbed. Stir in the rice protein and coconut  …   Read More »

Warm Kale Breakfast Salad

November 6, 2017

Ingredients: 1 TBSP olive oil 1 clove garlic, minced 1½ cups butternut squash, cubed 1 tsp cumin ½ cup water 2 cups kale, chopped 2 large eggs 1 TBSP cider vinegar Wright salt, to taste Instructions: Heat the oil in a medium sauté pan over medium-high heat. Add the garlic, butternut squash, cumin, and water, and cover. Turn to low and cook until  …   Read More »

Spicy Egg Scramble

November 6, 2017

Ingredients: 4 tsp olive oil ½ small yellow onion, diced 2 cloves garlic, minced 1 TBSP jalapeno, minced ½ green bell pepper, diced 2 large eggs, beaten 1 cup black beans, drained 1 tsp cilantro Wright salt, to taste   Instructions: In a medium sauté pan, heat oil over medium-high heat. Add the onions, garlic, jalapeno, and pepper and cook until  …   Read More »

Banana Pomegranate Bowl

November 3, 2017

Ingredients: 1 medium banana 6 TBSP rice protein powder ½ cup cranberries ½ cup coconut milk (canned) 1 TBSP coconut oil ½ cup pomegranate seeds Instructions: In a blender, blend the banana, rice protein, cranberries, coconut milk, and coconut oil until smooth. Transfer to two bowls. Sprinkle the pomegranate seeds on top. Serves 2   …   Read More »

Blueberry Yogurt Parfait

November 3, 2017

Ingredients: 1½ cup organic plain whole-milk yogurt 3 TBSP protein powder 1 tsp cinnamon ¼ cup raw walnuts 1 cup blueberries Instructions: Stir the protein powder and cinnamon into the yogurt until smooth. Spoon about 1/3 of the yogurt mixture into a bowl or jar. Top with 1/3 of the blueberries and 1/3 of the walnuts. Repeat 2 more times. Enjoy! Serves  …   Read More »

Yam Avocado Toasts

November 3, 2017

Ingredients: 2 tsp olive oil, divided 1 medium yam 1 tsp chili powder ½ tsp Wright Salt 4 eggs 1 avocado 1 clove garlic, minced Hot sauce, to taste (optional) 1 cup watercress Instructions: Preheat oven to 400 °F. Peel the yam and cut lengthwise into ½“ thick strips. Place on a baking rack and brush with 1 tsp olive oil. Sprinkle with chili  …   Read More »

Cacao Chia Bowl

November 2, 2017

Ingredients: 2 TBSP chia seeds 1 cup cashew milk 1 TBSP raw cacao powder Pinch ground cloves Pinch or drop of stevia ¼ cup goji berries Instructions: Combine chia seeds, cashew milk, cacao, cloves, and stevia in a Mason jar or tightly covered container. Shake well to mix. Refrigerate overnight, shaking occasionally to combine. Serve topped with  …   Read More »

Tropical Smoothie

November 2, 2017

Ingredients: ¾ cup macadamia milk ½ cup coconut water ½ cup pineapple (fresh or frozen) ½ cup mango (fresh or frozen) 1 kiwi, peeled 1 cup baby kale 1 TBSP coconut oil 1 TBSP lime juice ½ scoop protein 3–4 leaves fresh mint Pinch or drop of stevia Instructions: Combine all ingredients in a blender and blend until smooth. Serves 1   …   Read More »

Red Smoothie Bowl

November 2, 2017

Ingredients: ¾ cup unsweetened coconut milk ½ cup plain kefir or plain yogurt ¼ cup frozen cherries ¼ cup frozen cranberries ¼ cup raspberries ¼ cup watermelon 1 scoop protein powder 1 TBSP coconut oil 1 TBSP chia seeds ½ cup pomegranate seeds Instructions: Combine all ingredients in a blender and blend until smooth. Sprinkle the chia seeds  …   Read More »

Green Egg Scramble

November 2, 2017

Ingredients: 1 TBSP olive oil ½ small yellow onion, diced 2 cups beet greens 2 cups chard 1 clove garlic, minced 2 large eggs, beaten Wright Salt, to taste Instructions: In a medium sauté pan, heat oil over medium-high heat. Add the onions and peppers and cook until soft, about 3 minutes. Add the greens and sauté until wilted. Add the garlic to  …   Read More »

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