We've collaborated with some fabulous nutritionists, dieticians, moms, customers and more to bring you some of our favorite recipes!
*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.
*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.
Chickpea Omelet
Photo and Recipe by Madison Vegan Eats
|
Ingredients
|
Instructions:
Combine all the ingredients in a blender and process until smooth. The mixture should come out thin. Heat an oil in a non-stick frying pan over a med-high heat. Pour the batter into pan spreading in a circle. Heat over med-high heat for three minutes. Leaving the omelet alone. Use spatula to carefully flip the omelet. Cook for another 2-3 mins until the bottom is slightly browned. Transfer to a plate. Cover half the omelet with Microgreens, mushrooms, spinach and non-dairy cheese. Fold the omelet in half.
Optional Add-Ins:
Add all the finely chopped veggies into the batter: Microgreens, mushrooms, spinach, and cherry tomatoes.
Combine all the ingredients in a blender and process until smooth. The mixture should come out thin. Heat an oil in a non-stick frying pan over a med-high heat. Pour the batter into pan spreading in a circle. Heat over med-high heat for three minutes. Leaving the omelet alone. Use spatula to carefully flip the omelet. Cook for another 2-3 mins until the bottom is slightly browned. Transfer to a plate. Cover half the omelet with Microgreens, mushrooms, spinach and non-dairy cheese. Fold the omelet in half.
Optional Add-Ins:
Add all the finely chopped veggies into the batter: Microgreens, mushrooms, spinach, and cherry tomatoes.
smoked salmon toast
Photo by Good Company Cafe
|
Ingredients
|
Instructions:
Toast the bread. Spread cream cheese on toast. Layer on sliced cucumber and smoked salmon. Top with the pickled red onion and microgreens. Sprinkle with salt and pepper to taste and finished with lemon juice.
Toast the bread. Spread cream cheese on toast. Layer on sliced cucumber and smoked salmon. Top with the pickled red onion and microgreens. Sprinkle with salt and pepper to taste and finished with lemon juice.
avocado toast
Photo and Recipe by Grace's Food Feed
|
Ingredients
|
Instructions:
Toast bread. In a bowl, smash avocado with lemon juice, salt and pepper. In a pan saute kale with butter or oil under slightly tender. Spread avocado mixture on toast. Top with sauteed kale, tomatoes, chives, microgreens, salt and red pepper flakes.
Toast bread. In a bowl, smash avocado with lemon juice, salt and pepper. In a pan saute kale with butter or oil under slightly tender. Spread avocado mixture on toast. Top with sauteed kale, tomatoes, chives, microgreens, salt and red pepper flakes.
sausage and egg breakfast sandwich
Photo and Recipe by Sharp Cookie Dietician
|
Ingredients
|
Recommended Micros
|
Instructions:
Fry the egg using oil and/or butter in pan. Brown sausage patty in pan. Toast English Muffin. Assemble sausage patty and fried egg on English muffin. Top with salt and pepper and microgreens.
Fry the egg using oil and/or butter in pan. Brown sausage patty in pan. Toast English Muffin. Assemble sausage patty and fried egg on English muffin. Top with salt and pepper and microgreens.