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Savory Tridoshic Breakfast/Brunch Idea [3 Recipes in one | Great for Meal Prep] - 1.5 hours

I've had so many people ask me on social media "What the hell should I eat for breakfast that is healthy, plant-based, and satisfying?" First off, we're all so different so there is no one right answer for this question but in general, I've found that a plant-based breakfast filled with healthy fats, dark-leafy greens and plant-based proteins keep me satisfied and not bloated for at least 3-4 hours. Here is a breakfast idea that is Tridoshic meaning that it works for all body types and is delicious too. The only caveat to this is that it is somewhat of an involved (aka long as hell) recipe. But if you’re serious about avoiding processed foods then some variation of this would be great to meal prep for your breakfast throughout the week.



Black Lentils in Shakshuka Sauce


What You’ll Need:


· 2 cups soaked and rinsed black lentils

· 2 tbsp oil (coconut for pitta, sesame for vata, and a little flaxseed oil for kapha)

· ½ organic yellow onion chopped coarsely

· 2 organic carrots peeled and chopped roughly

· 1 medium-sized Japanese or regular sweet potato chopped small

· 8 ounces organic crimini mushrooms roughly chopped

· 2 tsp chili powder (mixture of paprika, red chili, cumin, oregano, coriander, garlic, allspice, and clove)

· 2 tsp cumin powder

· 1 tsp turmeric powder

· 10-15 turns of freshly cracked black pepper or 2 tsp of pre-cracked

· 1 tsp onion powder

· ½ tsp clove powder

· 1 tsp cinnamon powder

· ½ tsp red chili pepper (spicy)

· ½ jalapeno chopped small

· 1 bay leaf

· 1 26-ounce jar shakshuka sauce by @mina or any other Moroccan brand

· 1-2 tsp pink Himalayan salt or to taste

· ½ - 1 cup roughly chopped fresh cilantro


Step-by Step Instructions


1. Put your oil in a large pan and let it get fairly hot. Add your chopped onions and all of your seasonings and sautée for 2-3 minutes or until the onions fully absorb the flavors of the spices. Add your carrots and sweet potatoes.

2. Add your lentils to the pan and sautée for another 5-7 minutes or until the lentils appear to have absorbed the flavor of the spiced onions. Add your first teaspoon of salt at the end of the 5-7-minute period.

3. Add 2-3 cups of purified water, half your shakshuka sauce and then cover and bring to a simmer for 20 minutes or until cooked through. Add your mushrooms halfway through cooking along with half the cilantro.



Curry Spiced Potatoes


What You’ll Need:


· 6 medium Yukon potatoes washed, peeled, and chopped into medium-sized pieces

· 2 tbsp oil (coconut for pitta, sesame for vata, and a little flaxseed oil for kapha)

· 1 tsp turmeric powder

· 1 tsp chili powder (mixture of paprika, red chili, cumin, oregano, coriander, garlic, allspice, and clove)

· 1 tsp cumin powder

· 1/8 tsp red chili powder (spicy)

· ¼ tsp all spice

· 10-15 turns of cracked black pepper

· ½ tsp pink Himalayan salt

· 1 tbsp gluten-free flour


Step-by Step Instructions


1. Add your chopped potatoes to a medium-sized bowl and set aside

2. Mix all of your spices and flour together in a separate small bowl then add your oil.

3. Drizzle the oil and spice mixture all over the potatoes and massage them with your fingers for 1-2 minutes. It’s really important to season the potatoes in this order or they won’t crisp up the way you want them to.

4. Add a little oil to your pan and let it warm up then add the seasoned and massaged potato pieces into the pan

5. Let them cook on medium flame for at least 3-5 minutes before moving them around. Each time you sautée your potatoes, let them rest a for a good 3-5 minutes after that. That’s how you get that beautiful crisp edge on each piece.


Sweet and Savory Bok Choy


What You’ll Need:

· 1 large bunch of bok choy (about 1.5-2 lbs) chopped roughly

· 1-2 tbsp oil (coconut for pitta, sesame for vata, and a little flaxseed oil for kapha)

· ½ organic yellow onion chopped

· 10-15 turns of cracked black pepper

· 1 tbsp gluten-free low-sodium tamari

· ½ tbsp date syrup


Step-by Step Instructions

1. Wash your bok choy thoroughly but don’t go crazy if there is still some dirt left on it. Produce that is grown in the ground has Vitamin B12 on it which is a naturally occurring bacteria that’s extremely beneficial for our guts. Chop the very ends of the bok choy off and discard of them. Then roughly chop.

2. Add your oil to the pan on a medium flame and add your onions when the oil is hot. Follow up with adding your bok choy. Add all of your spices, tamari and date syrup then cover and cook for 3-5 minutes. You don’t have to cook bok choy for long—it cooks within minutes so watch it! and serve hot.


Fried Green Plantain


What You’ll Need:

· 1 green plantain (skin removed and sliced)

· A few pinches of pink Himalayan salt

· 4 tbsp avocado oil or any other high-temperature frying oil that is healthy

Step-by-Step Instructions

1. Cut the ends off your green plantain then make a slit long way down the entire fruit (yes, plantain is technically a fruit) to enable you to take the skin off

2. Put your oil to warm on a medium flame in a non-stick pan

3. Chop your plantain into medium-sized diagonal slices and sprinkle with a little salt

4. Add your plantain to the pot once the oil the oil is hot (a good way to tell if your oil is hot is if it pops when you sprinkle water into it)

5. Fry the plantains on a medium flame for 3-4 minutes on each side or until browned to your liking.


How to Plate


The trick to serving a balanced plate of food is to start with the sides that most people enjoy the least and to end with the ones that they enjoy the most. In this case you would serve the bok choy first, black lentils, curried potatoes, avocados, and finally the plantain. The order can be altered depending on your personal preferences, but the key here is to ensure that the foods that enter your plate first are the one’s that the healthiest.


Did you enjoy today's recipe? Let me know down below in the comments. Feel free to request recipes and tag us on Instagram @thegeneuslife with your awesome recreations!

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