Breakfast

What’s for breakfast?

1 Aug posted by Becky

Last month we talked about food and faith and I never got the chance to share one of my favorite sources for information about nutrition and food, Nutritionfacts.org. In this house we are a little obsessed with this website. Run by Dr. Michael Greger it features a video of the day that discusses food and how it affects our bodies. He’s always suggesting ways we can optimize our health through our diet.

I think Dr. Greger’s biggest fan may be my husband because of the hours Dr. Greger spends reading the latest nutritional research and breaking it down for people. Alvin has said repeatedly that he wishes everyone would watch it. I love the site as well because each day he gives a piece of information that one can use to help maintain and enhance one’s health. I often find myself wondering how I can incorporate certain spices/foods that he recommends into our diet and that keeps things interesting in the kitchen.

Our everyday breakfast came about as a result of nutritionfacts.org. Apparently Amla powde r is loaded with antioxidants, fights diabetes and lowers cholesterol. While we don’t these problems Alvin wanted to try it so I had to find a way to use the powder. The amla powder along other spices like cinnamon & cloves, helps makes our morning oatmeal delicious! We were able to raise the nutritional profile and boost the flavor. Definitely a successful venture!

If you’re looking for a healthier way to start the day this is a great option. We top the oatmeal with a drizzle of maple syrup and some ground flax or chia seeds to finish it off. We absolutely love it!

Packed Oats:

Ingredients:

1 1/2 c large flake oats
3 c water
1 tbsp amla Powder
1 tbsp cinnamon
1/4 tsp of ground cloves
2 tsp vanilla
a pinch of salt

Instructions:

Combine the ingredients in a pot.
Bring to a boil on the stove.
Once it’s boiled turn the heat down to medium.
Stir occasionally through the cooking process.
Once the liquid is absorbed to your liking remove from heat and serve.

Extra Information:

A light drizzle of maple syrup makes this dish delicious. Don’t use too much! You want to taste the spices.
I also put a little soy milk on mine. I cannot have oatmeal without some milk. It’s just something I’ve always done.
I would say this serves 2-3 people. I give my husband a hearty portion so it serves the two of us.

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Filed Under: Breakfast, Food, Healthy Living, Plant Based Diet, Recipe, Vegan

Tropical Blueberry Dream.

12 Jul posted by Becky

The Tropical Blueberry Dream. A dramatic name for what may be my best smoothie yet. Seriously delicious, packing nutrition in every sip this smoothie will transport you to a beach in the Caribbean {in your mind anyways}. It’s a vacation in a glass and you won’t be disappointed. Enjoy!

Ingredients:

1 pint blueberries
1 banana
1/4 of a whole pineapple
1 c almond milk
2 c packed baby spinach

Instructions:

Load all the ingredients in your blender and blend until smooth.

Extra Information:

If you don’t have a high powered blender {like my Vitamix} you may want to blend as you go adding as the mix gets smooth. I’m ever so grateful that my husband gifted me with my Vitamix as it makes smoothie making a breeze.

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Filed Under: 28 Days of Faith and Food, Breakfast, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Uncategorized, Vegan, Vegetarian

Jonah.

8 Apr posted by Becky

These crazy dreams have got to stop.

Last night I woke up at 4 am after having another crazy dream. This time I was sitting at a table with quite a few people discussing Jonah. As we were going over the text a teenager came up to me at the table and asked me why Jonah was important. I broke away from the group and started speaking with him. I went over all the typical things {like how Jonah didn’t want to do it, ran from God, God used him anyways etc…} and we even talked about how Jonah pouted at the end of the text so it just goes to show that even if you don’t want to do it and don’t like doing it, sometimes you wind up working for God anyways. Then the guy turns to me and says “I don’t get it”. So I start again…and again…and again.

Thank heavens I woke up.

The last last time I had a series of vivid spiritual dreams I wound up in seminary. I really hope dream number three doesn’t come or I’ll have to piece together what Hello Kitty and Jonah have to do with whatever else is coming…

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Filed Under: Breakfast, Faith, Musings, Random Blog Stuff, Reflections

The definitive healthy whole grain pancake

4 Feb posted by Becky

I’ve posted recipes about pancakes before. There were buttermilk pancakes, and whole grain pancakes but none of those really fit with our new dietary regimen. Now we strive to be even healthier with low fat, high grain breakfast options. I think we’ve finally accomplished that goal. This recipe is modified from Chef Michael Smith’s original Whole Grain Pancake recipe. I’ve cut out the added fat, white flour and eggs. I boosted the flavor with an extra hit of cinnamon and the applesauce ensures they are moist and delicious. Don’t let anyone tell you that a heathy pancake has to be flat and lifeless. These were fluffy, moist and perfectly wonderful.

I hope you enjoy this delicious breakfast as much as we did!

The Definite Whole Grain Pancake
{aka: the only pancake recipe you’ll ever need}

Ingredients:

2 c whole wheat pastry flour
1 c large flake oatmeal
2 tbsp baking powder
2 tsp cinnamon
1/2 c applesauce
2 c soy milk
2 tbsp maple syrup
2 tsp cornstarch
1 tbsp vanilla

Instructions:

Whisk together the dry ingredients in a bowl until well mixed.
Add the wet ingredients and stir well until combined.
Lightly spray a griddle and heat until it’s nice and hot.
Pour your pancakes on the griddle in 1/3 c quantities.
Cook until the first side bubbles.
Flip and cook until done.
Serve with maple syrup or peach preserves.

Extra Information:

This recipe made 10 fluffy pancakes. Perfect for 4 hungry people as they are very filling.

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Filed Under: Breakfast, Eat Clean, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian, Wellness on Whatever Day

Accidental Breakfast Biscuits

7 Dec posted by Becky

These biscuits were an accident. I was fooling around and thought I would make some cookies that were healthy. I threw some ingredients in a bowl, rolled out the dough and was hoping for a nice fluffy cookie. Instead I got this delightful surprise!

They are:

Great with some jam.
Delicious smeared with peanut butter.
Delectable eaten beside some scrambled tofu.
So good that my son begged me to serve them with his breakfast & lunch the day after I made them.

The serving styles are really endless and they are incredibly easy to make. I enjoyed them so much that I am contemplating some kind of holiday brunch event as I feel these should be a featured side. I almost forgot the best part, they are healthy! Whole wheat, oil free and still tasty, you really can’t ask for more.

Accidental Breakfast Biscuits:

Ingredients:

6 c whole wheat pastry flour
2 c apple sauce
1/3 c powdered sugar
1 c white sugar
2 tbsp vanilla
2 tbsp baking powder
1 tsp salt
2 tbsp cornstarch

Instructions:

Preheat oven to 375.
Sift together the flour, baking powder, salt, and cornstarch.
Combine applesauce, vanilla and sugar.
Add the flour mixture to the wet ingredients.
Mix well.
Prepare the surface you’re going to roll the dough on with a dusting of flour.
Roll out dough to about an inch in thickness and cut out desired shape.
Place on cookie sheets
Bake in oven for 20-25 minutes.
Remove, cool and enjoy!

Extra Information:

I think these would also be delicious with a pinch of cinnamon added to the mix.
They took exactly 22 minutes in my oven.
The recipe made 24 huge biscuits. I think it would make around 36-48 regular size ones {depending on the biscuit cutter used}.

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Filed Under: Baking, Breakfast, Healthy Living, Plant Based Diet, Recipe, Vegan, Wellness on Whatever Day

Banana Muffins

29 Nov posted by Becky

Banana muffins are one of my all time favorite things. I adore bananas in baking and yesterday when I saw three lonely bananas hanging from a hook, I knew I had to use them. My traditional banana bread recipe has too much fat to be considered healthy (although it is delicious) and the alternate recipe I used instead was missing that special something that banana bread requires. Here’s my new, improved recipe. It retains the flavor of the original but is much healthier! If you ever find yourself with some over ripe bananas that need to be used, this is the recipe you should try. Enjoy!

Banana Muffins

Ingredients:

3 ripe bananas (the riper the better!)
1/4 c soy milk
1/2 tbsp apple cider vinegar
1 c cane sugar
2 c whole wheat pastry flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Instructions:

Preheat the oven to 350 degrees.
Line a 12 c muffin tin with liners and lightly spray with baking spray.
Mix soy milk and apple cider vinegar together and set aside.
Mash the bananas.
Add the sugar to the bananas.
Sift the flour, salt, baking soda and baking powder today.
Add the dry ingredients and the soy milk mixture to the bananas.
Stir the ingredients together until well combined but do not over mix.
Fill your muffin tins and then bake in the oven for 23-27 minutes or until done.
Enjoy!

Extra Instructions:

When you are cooking with no fat the liners can stick to the muffins. This is why I spray the liners before filling them with the mixture so that removal is easy when you want to eat.
Feel free to add chocolate chips, nuts or other additions to make this recipe your own.
Do not overbake! Seriously! Because there is no fat in them they will dry out quite quickly if left in too long. Watch them closely.

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Filed Under: Baking, Breakfast, Dessert, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Uncategorized, Vegan, Vegetarian, Wellness on Whatever Day

Easy Baked Tofu Scramble

21 Nov posted by Becky

Tofu has become part of my diet. It snuck in during the university years when I hit up the local Chinese restaurant. I allowed it into my home in the form of desserts and puddings. But until recently, I’d never made a Tofu scramble. I just didn’t understand it. I loved scrambled eggs. What would make me want to try a Tofu scramble?

There were two reasons that this happened to me. The first (and most important) is that X. has an egg allergy. As he cannot eat eggs, we have not been eating eggs. The second is that we’ve adopted a Plant Based diet and that has opened my eyes to a new world of possibilities. This tofu scramble is pretty good. I’ve served it in many forms, with differing spices and each time have enjoyed it. If you’ve never tried it, don’t be afraid. It’s tasty, easy and an excellent emergency dinner solution. I hope you like it!

Easy Baked Tofu Scramble

Ingredients:

1 lb firm or extra firm tofu, drained.
2 tsp onion powder
2 tsp garlic powder
2 tsp dijon mustard (sometimes I just do a generous couple of squirts from the container)
1/4 – 1/2 tsp cayenne pepper (depending on your heat preference)
salt and pepper to taste
1/8 c dried parsley

Instructions:

Preheat oven to 400 degrees.
Prepare a baking dish with cooking spray. You can use a small 9X9 square pan or a pie pan. It’s up to you.
Crumble drained tofu into a large bowl. Aim for small bite size pieces.
Add dijon mustard, garlic and onion powders, cayenne pepper, salt and pepper and nutritional yeast (if using) to the tofu.
Stir until combined.
Add the parsley.
Pour the tofu mixture into the dish.
Bake in the oven for 20-25 minutes or until the tofu begins to brown.
Stir once while cooking for even browning.

Extra Information:

This is one of the most versatile dishes we make. I have added chopped leftover sausage and tomatoes and served it for dinner. You can add fresh spices, sauteed mushrooms and any other vegetables you like. There are so many ways you can dress up this dish.
I love fresh parsley in this but my parsley froze in the back yard and I didn’t have any on hand. Feel free to substitute fresh, chopped parsley.
If you’ve never drained tofu, don’t fret! It’s very easy. Wrap your tofu in a clean kitchen towel and set on a cutting board on your counter. Layer another towel on top. Place a heavy book on top of the wrapped tofu and let sit for approximately 30 minutes. Unwrap tofu and use as instructed. I use an extra towel to protect my books but you might not be as concerned.
If you’re feeling really ambitious feel free to chop some garlic and saute up some onions to throw in instead of the onion/garlic powder. This is a quick, easy version but it’s also delicious with a little extra effort added.

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Filed Under: Breakfast, Food, Healthy Living, Recipe, Vegan, Vegetarian

The morning after…

2 Jul posted by Becky

The morning after a holiday is always a bit of a let down. You wait expectantly for the big day and then as quickly as it came, it’s gone. I think the day after needs a little something to make things special. These Maple Sugar Muffins should do that quite nicely. The gooey, spicy, sweetness should wake up anyone’s morning and cheer up a gloomy mood any day.

Maple Sugar Muffins

Ingredients:

For the muffins:

1 3/4 c self-rising cake flour
1/2 tsp cinnamon
2/3 c white sugar
1 c maple flakes
1 egg
1/2 c oil
3/4 c milk

For the topping:

1/3 c crushed maple flakes
3/4 c white sugar
1/2 tsp cinnamon
1/2 c melted butter

Instructions:

Preheat the oven to 350.
Spray a muffin tin with cooking oil. Set aside.
In a large bowl mix the flour, cinnamon, sugar and maple flakes together.
Beat the egg in a small bowl.
Add the oil and milk to the egg.
Add the wet ingredients to the dry. Mix until everything is combined.
Spoon the mix into the muffin tin.
Bake for 20-25 minutes.
While the muffins are baking mix the crushed maple flakes, white sugar and cinnamon together in a small bowl. Melt the butter just before the muffins are finished.
While the muffins are still hot, dip the muffins into the melted butter and then in the maple sugar mixture.
Enjoy!

Extra Information:

These are a seriously tasty breakfast when you have company. Just add some cut cheddar and a few grapes and you’ve got a delicious, quick meal that people can grab at their leisure.

Linking up with the Weekend Roundup at:

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Filed Under: Baking, Breakfast, Entertaining, Food, Recipe, Snacks

Chocolate-Hazelnut Spread

20 Jun posted by Becky

Chocolate-Hazelnut Spread is delicious. It’s also something I tend to avoid as I could eat spoonfuls of it right from the jar. I love it on toast. I love it on crepes. I love it in baked goods. It’s fantastic stuff. It’s also filled with sugar and potentially unhealthy oils. Not something you want to be eating everyday.

Luckily I’ve found a brand that is close to healthy. My son loves it and eats it fairly regularly on his toast. That said I find it to be dangerous. If I have some on my toast, I am still thinking about it at lunch. It’s a little too sweet for me to start my day with. When I came across a recipe for a homemade version of the Chocolate-Hazelnut Spread in the Part Time Vegan Cookbook by Cherise Grifoni, I knew I had to try it. I changed to recipe to make it a little healthier by substituting agave nectar for the powdered sugar. I also beefed up the cocoa powder to create a deep rich flavor. In the end it was delicious and was reminiscent of my Cherry Chocolate Energy Balls. This recipe is a definite keeper. Enjoy!

Chocolate-Hazelnut Spread

Ingredients:

2 c shelled hazelnuts
1 c almond milk
2 teaspoons vanilla
3 tbsp canola oil
1/2 + 1/3 c cocoa powder
2/3-1 c agave nectar

Instructions:

Toss your hazelnuts into a food processor and process until the nuts are very fine and are beginning to stick to the side.
Add the almond milk, vanilla, and canola oil. Process until well blended.
Add the cocoa powder and 2/3 c of the agave nectar. Process until smooth. Taste the mixture and add more of the agave nectar if needed.

Extra Information:

I used 2/3 of a cup of agave and it makes a slightly sweet spread. We loved it but you may need more sugar if you like a sweet spread. If you don’t like the taste of agave (which can impart a slight molasses flavor) feel free to substitute powdered sugar to taste as recommended in the original recipe.
This will keep in the fridge in an airtight container for up to 5 days.

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Filed Under: Breakfast, Eat Clean, Food, Healthy Living, Recipe, Snacks, Vegan, Vegetarian

Baklava Muffins

2 Jun posted by Becky

I happened upon these muffins while studying my copy of “How to be a Domestic Goddess” by Nigella Lawson. My purpose in studying the book was to find a unique dessert recipe for the weekend however my attention was diverted from that task when I flipped the page and saw this recipe. Baklava is one of my favorite treats and I knew I had to make these muffins. As always I changed a few things. I used Whole Wheat Pastry flour and Turbinado sugar to make them a little healthier. Overall the finished product was delightful. They are perfect with a cup of coffee around 10 in the morning!

Baklava Muffins
Makes 12 Muffins
Adapted from “How to be a Domestic Goddess” by Nigella Lawson

Ingredients:

For the filling:

1/2 c chopped walnuts
1/3 c turbinado sugar
1 1/2 tsp cinnamon
3 tbsp melted butter

For the muffins:

1 1/2 c whole wheat pastry flour
2 tsp baking powder
2 tsp baking soda
1/4 c turbinado sugar
1 large egg
3 tbsp melted butter
1 c + 2 tbsp buttermilk
1/4 c honey reserved for the topping

Instructions:

Preheat oven to 400
Mix the filling ingredients together in a small bowl. Set aside.
In a large bowl mix the flour, baking powder, baking soda and sugar until well combined. Set aside.
In a small bowl mix the egg, melted butter and buttermilk until well combined.
Add the wet ingredients to the dry mixture, stirring until the mixture is just combined. Do not over mix.
Fill the muffin cups 1/3 full.
Add a spoonful of the filling.
Fill the rest of the muffing cup until 2/3-3/4 full.
Bake in the oven for 15 minutes (or until finished)
Once finished remove from the oven and let sit for a minute or two.
While the muffins are still hot remove from pan and place on a cooling rack.
Heat the honey on the stove over medium heat.
Drizzle the honey over the muffins and enjoy!

Extra Information:

I used a melon baller to put one scoop in the bottom of each cup. Then I added the filling and scooped a final dab of muffin mix on top. It worked quite well and got rid of a lot of mess.
If you lightly spray your muffin cups before filling them the muffins will slip out of them beautifully without sticking to the sides.
For easy clean up place the cooling rack on top of a cutting board to catch any drippings as you drizzle the honey.