Tired of eating the same old thing for breakfast every day? Try this simple but tasty recipe from Pointe's favorite dancer-chef, Shelby Elsbree of the Royal Danish Ballet. "I like to start my day with a 'breakfast of champions,' as my Dad likes to put it," says Elsbree. "Something that will keep me satisfied and energized for a full day of dancing."

 

Breakfast Quinoa

 

Ingredients:

1/4 cup of quinoa

1/2 cup of milk (I prefer soy)

1 pinch of cinnamon and/or nutmeg

1 tablespoon of flaxseed and/or hemp seeds

1-2 tablespoons of honey or maple syrup

*Plus your choice of toppings (I love seasonal fruit, and a sprinkle of granola for extra crunch)

 

Directions:

1. Combine quinoa, spices and milk in a sauce pan and bring to a boil. Turn down the heat to a simmer and cover for about 15 minutes until the quinoa is light and fluffy.

2. Place in a bowl, top with desired toppings, a drizzle of honey/syrup and enjoy!

 

After a challenging day in the studio, how do you refuel? BalletMet's Kerri Riccardi cooks up some stuffed peppers. Her recipe's filled with a nutritious mix of veggies and protein.

 

Ingredients:
4 bell peppers of any color
½ cup brown rice
3 hot Italian sausages, casings removed
1 tablespoon of olive oil
1 cup diced onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup sliced mushrooms
1 (14.5 oz) can diced tomatoes
½ teaspoon oregano
½ teaspoon parsley
½ teaspoon basil
¼ teaspoon red pepper flakes
salt and pepper to taste
1/3 cup of pasta sauce
2-3 tablespoons of goat cheese

Directions:
1. Preheat oven to 350 degrees F
2. Cut peppers in half lengthwise and remove all seeds and ribs. Set aside in baking dish.
3. Cook brown rice
4. Coat large pan with 1 tablespoon of olive oil over medium-high heat. Cook chopped onion and garlic. Add and crumble sausage and cook until brown. Stir in zucchini, yellow squash and mushrooms and cook until tender, then add diced tomatoes and oregano, salt and pepper. Add rice, tomato sauce and 1 tablespoon of goat cheese and mix well.
5. Fill pepper halves with meat and rice mixture and top with about 1 teaspoon of goat cheese on each pepper. Bake at 350 degrees for 30-35 minutes until peppers are tender.

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