Breakfast Recipes

These are some breakfast ideas that I really enjoy. Pictures will come soon too! (Just a helpful reminder: Before you eat a filling breakfast, make sure you start the day with lots of water and possibly an acidic fruit.) Enjoy!

Banana Tortilla Snacks  
1 whole wheat tortilla shell 
2  T. almond butter ( or peanut butter)
1 T. Agave nectar  (or pure organic maple syrup)
1 banana
2 T. raisins (or other dried fruits)

Lay tortilla flat. Spread almond butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, add little Agave nectar on top and serve.

B-E-utiful Breakfast Blobs
3 cups Enriched Bran Flakes Cereal
1/4 cup Dried Skimmed Milk
1/2 cup Creamy Peanut Butter
2 tbsp Honey

Mix together all ingredients. Separate into about 10 "blobs." Wrap in cellophane and refrigerate. Ready to grab and go in the morning!

Granola Fruit Kabobs
2 cups granola
2 medium apples — chunked
2 medium bananas — chunked
1 cup fresh pineapple chunks
1 cup vanilla or fruit flavored Greek yogurt

Place granola in shallow bowl. Toss fruit with a small amount of lemon juice to deter browning. Insert toothpicks into each piece of fruit. To serve, dip fruit in yogurt, coat all sides. Roll in granola.

Vegan Grain Delight 
1/3 cup whole grains (oat groats, oatmeal, wheat berries, barley, spelt, kamut–or any mixture of your favorite grains)
1 1/2 cups water (adjusting the water level according to the grain of your choice)
pure organic maple syrup or Agave nectar 
sea salt
vanilla extract
cinnamon
ginger
nutmeg

Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often.
Add sweetener, vanilla, salt and other spices. Finally, top with favorite toppings (such as extra-virgin coconut oil or fruits) and sprinkle with finely chopped nuts or seeds.

Vegan French Toast 
3 slices of your favorite whole grain bread (preferably homemade)
1/2 cup non-dairy milk (I like almond milk)
1 T. silken tofu
1/2 T. nutritional yeast
1/2 t. granulated sweetener
1/2 t. vanilla
1/4 t. sea salt
1/4 t. cinnamon
dash of nutmeg

Process all ingredients in a blender until smooth. Lightly spray a large frying pan with a touch of coconut oil, organic canola or non-hydrogenated non-dairy butter (such as Earth Balance). Dip the bread slices into the mixture, covering both sides. Cook over medium-low heat, flipping once, until golden on both sides. Serve topped with your favorite fruit.  
Other variations: Add one ripe banana or a handful of blueberries to the mixture before blending.
Tip: Double the recipe and wrap cooled French toast tightly between layers of plastic wrap, then freeze for a quick breakfast on a busy morning.

Fruit Bowl
1 medium navel orange, peeled and sliced
1 kiwifruit, peeled and cubed
1/2 medium firm banana, sliced
1/2 cup seedless red grapes
1/4 cup reduced-fat Greek yogurt (Chobani)
1 T Agave nectar 
1 t. cinnamon

In a bowl, combine the fruit. Combine yogurt and sweetener. Dollop over fruit.

Cinnamon Quinoa Porridge
1/2 cup quinoa
1/4 t. cinnamon
1 1/2 cup vanilla almond milk
1/2 cup water
2 T. Agave nectar (or other sweetener)
1 pinch sea salt 
nutmeg (optional)

Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and nutmeg and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the sweetener and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

Quick Applesauce
2 apples – peeled, cored and chopped
1/4 cup and 2 tablespoons water
2 T. Agave nectar (or other sweetener)
1 pinch sea salt 
1 pinch nutmeg
1/4 teaspoon ground cinnamon

In a saucepan, combine apples, water, sweetener, salt and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. OR, for a quicker result microwave it on high for 10 min. Allow heat to escape though!

Electrifying Green Smoothie
1 banana, cut in chunks
1 1/2 cups grapes
1 apple, cored and chopped
1 1/2 cups fresh spinach leaves
1 cup baby carrots
1 stalk of celery
1 cup plain Greek yogurt

Place the banana, grapes, carrots, celery, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Enjoy!

Strawberry Banana Bonanza

4 fresh strawberries (stems & leaves cut off)
1/2 fresh banana
1 t. vanilla
1 T. honey (or other sweetener)
4 ice cubes
1/4 cup soy milk
2 or 3 T. non-fat yogurt
cinnamon (optional)

Combine yogurt, ice, & milk in blender. Blend until smooth. Then, add strawberries & banana. Blend until smooth. Then, add vanilla & honey. You guessed it, blend until smooth. Enjoy

Triple-Threat Smoothie
1 kiwi, sliced
1 banana, peeled and chopped
1/2 cup blueberries
1 cup strawberries
1 cup ice cubes
1/2 cup orange juice
1 (8 ounce) container Chobani peach yogurt

In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth.

Cranberry-Orange Breakfast Smoothie
1 cup cranberry juice
1 large banana
1 medium orange, peeled and segmented
1/2 cup strawberries, hulled
1/4 cup sugar-free raspberry sherbet
1 cup ice cubes
1/4 cup whey or soy protein powder

Place cranberry juice, banana, orange, strawberries, sherbet, ice, and protein powder in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more sherbet if it’s too thin, or more cranberry juice if it’s too thick. Enjoy!

Scrambled Veggie Tofu Combo
1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block tofu, drained and pressed
2 T. olive or canola oil
1 t. garlic powder
1 t. onion powder
1/2 t. dried parsley
1 T. soy sauce
2 T. nutritional yeast
1/2 tsp turmeric (optional)

Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed. Serving tip: Wrap in a warmed whole wheat tortilla with a bit of salsa for a breakfast burrito or top with soy cheese. (This serves 2 people)

Vegan Whole Wheat Pankies
1 cup whole wheat flour
1 T. sweetener
2 T.  baking powder
1/8 t. sea salt
1 cup soy milk
2 T. olive oil
1 T. vanilla extract
cinnamon

Combine the flour, sweetener, baking powder, cinnamon and salt in a large bowl until well mixed. Mix in the soy milk, vanilla and oil and beat together until batter is smooth. Drop 1/4 cup of batter at a time onto a hot oiled griddle. When bubbles appear on the surface of the pancake, approximately 3 min., flip, and cook the other side for another 2 minutes. Enjoy!

Oatmeal Pankies:
1/3 cup quick oats
1/3 cup egg whites (or egg substitute) 
1/2 tsp baking powder
1/2 tsp vanilla extract
sweetener of your choice
cinnamon to taste
pinch of sea salt
Fruit of your choice (1/2 a mashed banana, 1 pureed apple or 2 tbsp pumpkin puree)
Toppings

On-the-Go Cereal Breakfast Bars
4 cups healthy breakfast cereal or granola (your choice)
2 cups quick cooking oats
2/3 cup reduced-fat peanut butter (or other nut butter)
2/3 cup tahini
1 cup Agave or natural maple syrup
1/2 t. ginger (optional)
1/2 t. nutmeg (optional)
1/2 t, cinnamon (optional)

In a saucepan or small pot, cream together the peanut butter and tahini until smooth. Add maple syrup and simmer, stirring frequently. Turn off stove and add the remaining ingredients. Spread on wax paper and chill until firm. Cut into squares and enjoy!

Ruby Pears 
1 (29 ounce) can pear halves, drained
1 (16 ounce) can whole berry sugar-free cranberry sauce
1/4 cup sweetener
2 T. lemon juice
1/4 t. ground cinnamon

Make this the night before. Place pears cut side up in a greased 8-in. square baking dish. In a saucepan, combine the cranberry sauce, sweetener, lemon juice and cinnamon. Cook and stir until sugar is dissolved and mixture is heated through. Spoon sauce over pears. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through. Sprinkle with homemade granola or toasted nuts.

Vegan Breakfast Casserole
6 whole wheat bread slices, very lightly toasted
2 cups almond milk
1 cup tofu
3 Tablespoon tahini
2/3 cups nutritional yeast
3 teaspoons onion granules
2 teaspoons prepared yellow mustard
2 teaspoons sea salt
1 teaspoon pure organic maple syrup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon thyme
Freshly ground black pepper, to taste (1/4 – 1/2 teaspoon)
1/4 teaspoon marjoram

Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish. Next, to a blender, add almond milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture. Add additional spices on top.
Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". 
Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, for about 50 minutes.

Vegan Southwestern Quinoa Burro (It’s great for lunch or dinner too!)—enough for 2 servings!!!

1 cup quinoa
2 cups vegetable broth
1 cup cooked red kidney beans
1/2 cup water
1/2 teaspoon minced garlic (I used dried)
1/2 cup nutritional yeast
Sea salt and freshly ground black pepper, to taste
1/2 cup water

                               Plus:  2 tortillas and Avocado, chopped (for garnish)

Sauce:
1/2 cup salsa (I like Organic Pace Picante Sauce)
1/8 – 1/4 cup water
1 T. non-dairy mayo (I like Vegenaise)
1 t. cumin
1 t. pure organic maple syrup
1/2 t. lime juice
1/4 t. chili powder blend

Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.

Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.

In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados.