What Are Some Good Breakfasts Without Grains or Eggs? Good Questions

Q: I've recently found out I cannot eat grains (any!) or eggs. I'm running out of breakfast ideas (only so many smoothies I want to slurp down per week). Help?

Sent by Gaby

Editor: What about some greens for breakfast? Sauted greens with vegetables or a hash with vegetables and potatoes would make a hearty and filling breakfast.

Readers, what ideas do you have?

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Related: Healthy Breakfasts: 8 Ways to Eat More Greens

(Image: Crispy Pan-Fried Beans with Wilted Greens/Emma Christensen )

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Lunch Recipe: Chickpea Pita Pockets with Greens & Minted Yogurt Recipes from The Kitchn

Even though I work from home about ten steps away from the kitchen, I have a terrible habit of not breaking for food. Fortunately I've gotten a bit better since setting pop-up alerts on my computer ("eat breakfast!" "lunch time!") and planning for meals like these vegetarian chickpea pitas. They're refreshing, filling, best made ahead of time, and easy to eat. No excuses!

Marinated in olive oil, lemon, garlic, and spices like cumin and paprika, the chickpeas are zesty, smoky, and moreish. To turn them into a sandwich, they are spooned into halves of pita bread (try making your own!) alongside fresh greens, crisp raw onions, and any other vegetables you want to add tomatoes when they're sweet, crunchy cucumbers, whatever you have in season. I especially like adding ribbons of red-stemmed chard, which add lovely color and texture. Spinach and lettuce are fine alternatives.

Serve the pitas with dollops of minted yogurt (my favorite), feta cheese, or swap the dairy for tahini to make a vegan version. The sandwich is filling but not heavy, so it's perfect for a workday lunch.

Chickpea Pitas

4 servings (serving size: 2 pita halves)

1/4 cup extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
3 cups (or 2 15-ounce cans) cooked and drained chickpeas
1 cup yogurt (preferably Greek-style)
2 tablespoons chopped mint
4 pita bread rounds (lightly toasted or warmed, if desired)
8 cups chard cut into 1/4-inch ribbons (can substitute spinach or lettuce)
3-4 tomatoes, sliced (or equivalent amount in smaller tomatoes)
1/2 red onion, thinly sliced
Parsley and mint leaves for garnish (optional)

In a large bowl whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt, and paprika. Add the chickpeas and stir to combine. The longer the chickpeas marinate, the better they taste, so if you have time, cover and refrigerate for at least an hour and up to a couple of days.

In a separate bowl combine the yogurt and mint. Again, this is better if it sits for awhile, so cover and refrigerate if not using immediately.

Cut pita breads in half. Line each half with chard or other greens, then fill with tomatoes, chickpeas, and onions. Garnish with parsley and mint, if desired. Serve with minted yogurt spooned on top.

Related: Lunch Recipe: Whole Wheat Pita with Kale & Asiago

(Images: Emily Ho)

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Busy Autumn Ahead: 10 Meals to Make and Freeze Now Recipe Roundup

Ham Bone, Greens and Bean Soup

In the midst an August heat wave, it's easy to forget that September is right around the corner with its back-to-work, busy schedule. Why not spend a couple leisurely late summer weekends making and freezing some nourishing, healthy meals to sustain you through early autumn? Once the vacation is over, you'll be glad you did.

10 Meals to Make and Freeze Now

WITH MEAT
Ham Bone, Greens and Bean Soup: A nutritious, stick-to-your ribs soup full of vegetables and porky goodness.
Rich and Meaty Lamb Rag: A gorgeous sauce to top freshly-made pasta or polenta.
Easy Turkey Chili with Kale: A hearty one-pot meal that tastes even better reheated.
Chicken Pot Pie: Individual pot pies bring me back to my childhood, when frozen Marie Callender pot pies were one of my favorite treats.

WITH OR WITHOUT MEAT
Calzones: Not only the perfect vehicles for using up leftover odds and ends in the fridge, calzones also freeze well for future dinners.
Lasagna: Assembled and frozen in individual containers, lasagna makes an excellent meal for one or two people.
Burritos: Fill burritos with all your favorite ingredients I'm partial to black beans and roasted vegetables and freeze for later.

VEGETARIAN OR VEGAN
Chana Masala: This vegetarian Indian chickpea stew is light yet satisfying.
Curried Vegetable and Chickpea Stew: A double-whammy of convenience, this recipe can be made in the slow cooker and frozen in portions for later.
Muhjadarrah: This Middle Eastern combination of lentils and rice is both tasty and economical.

Are there any meals you like to make and freeze for busy nights?

Related: 25 Time-Saving Freezer Tips

(Images: See linked posts for image credits)

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