#greeneats

A delightful dish combining couscous with the flavors of spinach and musaka, perfect for a wholesome meal.

Ingredients: 1 cup couscous. 2 cups water. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 pound fresh spinach, chopped. 1 can 14 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 1 cup grated cheese optional. Fresh parsley for garnish.

Instructions: Boil 2 cups of water and pour over couscous in a large bowl. Cover and let sit for 5 minutes. Fluff with a fork. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, saut until translucent. Add chopped spinach and cook until wilted. Stir in diced tomatoes, ground cumin, ground coriander, salt, and pepper. Cook for another 5 minutes. Fold in cooked couscous and mix well. If desired, sprinkle grated cheese on top. Cover and let cook for an additional 5 minutes, allowing flavors to meld. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Easy Low-Carb Green Omelet is a quick and tasty keto-friendly breakfast that is full of healthy greens and cheese.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 1/4 cup green bell pepper, diced. 1/4 cup onion, diced. 1/4 cup shredded cheddar cheese. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a bowl, whisk the eggs until well beaten. Heat olive oil in a non-stick skillet over medium heat. Add diced onion and green bell pepper to the skillet. Saut until softened, about 2-3 minutes. Add chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Pour the beaten eggs over the vegetables in the skillet. Allow the eggs to set around the edges. Once the edges are set, sprinkle shredded cheddar cheese over one half of the omelet. Using a spatula, carefully fold the omelet in half to cover the cheese filling. Cook for another 1-2 minutes until the cheese is melted and the omelet is cooked through. Season with salt and pepper to taste. Slide the omelet onto a plate, cut in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

This Mile High Power Breakfast Burger will give you a strong start to your day. It tastes great and is good for you because it's full of protein, healthy fats, and greens. This burger will keep you full and ready to take on the day, whether you make it for a slow brunch on the weekend or a quick breakfast during the week.

Ingredients: 4 whole wheat burger buns. 4 large eggs. 4 slices of turkey bacon. 1 avocado, sliced. 1 tomato, sliced. 1 cup spinach leaves. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: Set the oven to 350F 175C and heat it up. In a skillet over medium-low heat, cook the turkey bacon until it is crispy while the oven heats up. Take it off and let it dry on paper towels. Put the whole wheat burger buns on a baking sheet and cut them in half. Toast them in an oven that has already been heated for five minutes, or until they are just beginning to brown. Use the same pan that you used for the bacon and spray it with cooking spray. Then crack the eggs into the pan. In a medium-sized pan, cook the eggs until the whites are set and the yolks are still soupy. Add pepper and salt to taste. Put a handful of spinach leaves on the bottom half of each toasted bun before putting the burgers together. Put some turkey bacon, tomato, and avocado on top of the spinach. For each burger, put a cooked egg on top of the avocado slices. Put cheddar cheese shreds on top of the eggs, and then put the top half of the toasted bun on top of that. Feel free to eat the Mile High Power Breakfast Burgers right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe for guacamole is not only tasty, but it's also good for the environment. It's made with fresh, eco-friendly ingredients and would be great at your next party or taco night.

Ingredients: 3 ripe avocados. 1 small red onion, finely diced. 2 tomatoes, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. Juice of 2 limes. Salt and pepper to taste.

Instructions: Cut the avocados in half, take out the pit, and scoop out the flesh into a bowl. Use a fork to mash the avocados until they are the texture you want chunky or smooth. Mix in the tomato dice, red onion dice, cilantro leaves, jalapeo pepper mince, and garlic mince. Adding salt and pepper to taste, squeeze the juice of two limes over the food. Make sure that everything is well mixed. To keep the guacamole from turning brown, cover it with plastic wrap and press it right against the top. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Add it to tortilla chips or your favorite Mexican dishes to make them even better.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Fresh Veggie Salad with Classic Vinaigrette is a delightful combination of colorful vegetables, tangy vinaigrette, and creamy feta cheese. It's a perfect side dish or a light meal on its own, and it's packed with fresh flavors and nutrients.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, diced. 1/2 red onion, thinly sliced. 1/4 cup black olives, pitted. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette dressing. Drizzle the vinaigrette dressing over the salad ingredients in the bowl. Toss the salad gently to evenly coat the veggies with the dressing. Serve immediately as a refreshing and nutritious salad option.

Prep Time: 15 minutes

Cook Time: 0 minutes