Breakfast doesn't need to be large, but should be well balanced, nutrient dense, and have some variety. Since we've been fasting for up to twelve hours, it's not a good idea to overwhelm our digestion with a huge breakfast. Over-eating at breakfast makes us sluggish and unenthusiastic about lunch, which should be our main meal, because that's when our digestion is at its daily peak. Eating lightly at breakfast and dinner, and getting most of your calories at lunch, encourages good digestion and an ideal body weight.
On the other hand, going for lots of sugar & caffeine at breakfast time will cause a mid-morning blood sugar crash, requiring more sugar and caffeine. Eating & drinking like that while working at night will help keep your digestion in good shape, and minimize the disruption of your bio-rhythms.
Refined grains and flours are higher in carbohydrates and sugars, lower in protein, and digest much more quickly, leading to elevated blood sugar levels. I love my baked emapanads, and feel justified serving them because hey, at least they’re not fried! While oatmeal is a Good Thing, and I like it the best for breakfast, sometimes I feel like a smoothie, or toast with nut butter & jam. But I was curious to see if it was possible to make baked vegetarian empanadas that taste just as good. These vegetarian empanadas are at least as good as baked beef empanadas, and two of us actually thought they were better. The Watch OWN app is free and available to you as part of your OWN subscription through a participating TV provider. When you’re done making the filling, taste a little and you’ll see why – the filling is fantastic.
And when you envelope a savory, tasty filling in a buttery, flaky crust, how can you possibly go wrong? Cook about 5 more minutes, until mushrooms are tender and any liquid they release have been absorbed. On a lightly floured surface, with a floured rolling pin, roll out the dough as thin as you can – to about ⅛ inch thickness. Place one heaping tablespoon vegetable mixture on one half of each circle, leaving a ½-inch border. Brush egg wash on empty side of circle, fold dough over to make a half-circle and close edges, then crimp edges with a fork.
Turn empanadas over, brush the other side and bake 10 minutes longer, or until lightly browned on both sides.
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