Chickpea Omelettes

Smoothies and green juices have long since been my breakfast of choice for as long as I can remember. Lots of liquefied greens and fruits were all I needed to get me going each day.

But I’ve noticed recently, that my digestion is off. My weight is up a bit, even though I’ve been running and working out like crazy. I’m tired more often than not (although that could have something to do with this miserable weather and my lack of sleep). Either way, I recently started with a new client and she is on a raw, vegan candida-free diet. I hadn’t looked into anything about candida before, but as she explained to me why she’s been eating that way, I started to think that I may have a bit of it. Fruit is more in season now, I’ve been eating a ton of, and I did Banana Island not long ago. All that fruit, paired with all the beer I drink and high portions of carbs (beans and potatoes mostly) could have easily lead to me feeling this way.

With that being said, I’m taking a break from sugar. No fruit for a bit, outside of lime and lemon juice. More raw meals, more salads, less tortillas and pasta. And limit on the alcohol intake, please.

My first fear upon realizing what my body needs now, was what the heck I was gonna do about breakfast. I’m not big on oatmeal, and it’s hard for me to chug a green juice without at least a little fruit. I will likely start making more raw, gluten-free granolas, but since today was Sunday, I had the luxury of having time to cook something a little fancier.

And so I had my first chickpea omelette. How on earth I had never had one before, is beyond me. Most places offer tofu omelettes, but obviously that isn’t my style. Although chickpea flour has some carbs, it is void of fruit, obviously. It was incredibly delicious, very filling and a nice way to still get a good dose of veggies in the morning. Mine was a little denser, which I actually enjoyed. Most recipes I see have them turning out rather crepe-like, but mine was thick and hearty. Feel free to fill it with whatever vegetables you’d like

1/2 cup water

1/3 cup chickpea flour

1/2 cup chopped baby spinach

1/4 cup minced red onion

1 Roma tomato, diced

1 tbsp vegan egg replacer

1 tbsp fresh parsley, minced

1 tsp Vegg powder (or nutritional yeast)

1/4 tsp turmeric

1/2 tsp baking powder

Sea salt and black pepper

Crushed red pepper

• Mix together chickpea flour and baking powder
• Stir in water, Vegg, egg replacer, turmeric, salt, black pepper and red pepper
• Fold spinach, tomato, red onion and parsley into mixture
• On a non-stick frying pan, heat 1 tbsp of olive oil over medium heat
• Once hot, spread mixture into an omelette shape and then cover tightly
• Let cook over medium heat for 5 minutes
• Flip over (or fold in half like I did) and cook for 3 more minutes
• Serve with salsa or avocado