Vegetables for breakfast? What a crazy concept 😅
I used to be a sugary cereal, pancake, muffin, toaster waffle, or just coffee kind of breakfast girl. 🥞🥐☕
But then I got tired of no energy, mid day sugar crashes, and getting sick all of the time. So fresh vegetables for breakfast it is!
This morning I made some amazing panko/chickpea flour breaded zucchini disks and colourful maple roasted carrots. 🤤 Paired with some arugula and a simple mustard-mayo sauce, I didn’t feel like I was depriving myself of anything by eating veggies for breakfast.
BONUS: I felt super energized throughout the day because this meal is super-packed with vitamins:
Carrots are especially high in vitamin A, biotin, vitamin K, potassium and vitamin B6.
Zucchini also contains many valuable minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium. They also offer lots of vitamins including vitamin A, vitamin C, vitamin K, and folic acid. Zucchini also contains antioxidants!
RECIPE 1: Maple Roasted Carrots
Ingredients:
- 3-4 Carrots (colourful variety if you can!)
- 1 tbsp Maple syrup
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1/2 tsp Smoked paprika (optional)
- 1/2 tsp Garlic powder
- Salt and pepper sprinkled on top
Directions:
- Preheat oven to 425f
- Cut carrots into approximately 2-3 inch long strips
- Toss them into a bowl with the rest of the ingredients until evenly coated
- Spread coated carrots evenly onto a parchment paper lined baking sheet
- Roast in oven, flipping half way through, for 20-25 minutes or until slightly fork tender
RECIPE 2: Panko/Chickpea Flour battered Zucchini
Ingredients:
- 1 medium zucchini
- 1/2 cup chickpea flour (or all purpose flour)
- 1/2 cup water
- 1/2 tsp garlic powder
- Salt and pepper
- 3/4 cup Panko bread crumbs (or GF breadcrumbs to make gluten free)
- 1 tsp dried parsley flakes
Directions:
- Preheat oven to 425f
- Cut zucchini into approximately 1/2 inch rounds
- Create a wet batter
- In a medium bowl add chickpea flour, water, garlic powder, and a dash of both s&p to the bowl and whisk until smooth.
- *Note: The batter should be a little less thick than a pancake batter. If too thick, add 1/2 tsp water at a time until the right consistency. If the batter is too wet, add 1 tsp flour until right consistency is achieved.
- Put the wet batter to the side until the breadcrumb mix is made
- Create breadcrumb mix
- In a medium bowl add breadcrumbs and parsley and mix
- Place one zucchini round in the wet batter, lightly shake off the excess, then put into the breadcrumb mix. Flip over the zucchini to coat both sides with the breadcrumbs. Then place the breaded zucchini onto a parchment-lined baking sheet.
- Continue battering one at a time until all of the zucchini are done and on the baking sheet.
- Bake for 20-25 minutes until the breaded zucchinis are lightly golden. 11:16
- Note**** If you are making these two recipes together, they can be roasted together for approximately the same amount of time!
I served both of these recipes together with some arugula and a mayo-dijon sauce (mix 1/2 cup vegan mayo, 1 tbsp red wine vinegar, 1 tbsp grainy dijon mustard, and 2 tbsp water) and some roasted sweet potatoes and black beans leftover from my taco night the evening prior!
I hope you enjoy these recipes. Let me know how they turn out!!
