MTHFR Menu and Recipes

Breakfast: Veggie Scrambled Eggs

2 eggs

1⁄4 cup sautéed red bell pepper

1⁄4 cup sautéed purple onion

1⁄4 cup sautéed mushroom

5 spinach leaves

Lunch: Avocado and Quinoa Salad

4 avocados cut into pieces

1 cup of quinoa

400 grams of chickpeas

30 grams of fresh parsley

Boil quinoa with 2 cups of water. Reduce heat to a simmer, cover and cook for 12 minutes until water is evaporated. Fluff with a fork until quinoa is swollen and glassy. Toss all the ingredients together. Serve warm with lemon wedges and olive oil.

Dinner: Savory chicken and Lentil Soup

12 oz. or about 3 pcs. chicken thighs, remove bones, skin and fat

1 lb. Dried lentils

8 cups of water

1/4 cup cilantro, chopped or minced

3 gloves of garlic

2 scallions, minced

1 ripe tomato, minced

1 onion, minced

1 tbsp. Chicken stock

1 tsp. Cumin

1/4 tsp. Garlic powder

1/4 tsp. Oregano

1/4 tsp. Spanish paprika, ground annatto seed or Sazon seasoning

Salt

Place chicken thighs, lentils, water and chicken stock in a large pot. Cover the pot before boiling using medium-low heat for about 20 minutes, or until the chicken thighs are cooked through. Take out chicken thighs from the pot to shred them. Return shredded chicken to pot. Add other ingredients, except salt, into the pot. Boil for about 25 minutes, or until the lentils are cooked. Pour more water if the soup has thickened too much. Season with salt according to your taste. Enjoy while it is hot.

Stay tuned for another day of recipes.