Breakfast Bowl

Potatoes, Asparagus, Kale and Shitake Mushrooms, oh my.  Healthy, vibrant and filling.  I just love this breakfast, it may not be a traditional hash, but it is in my house.  I love greens and potatoes in the morning.  I added lots of herbs and spices to make them a little spicy.  Can’t wait to eat it again.

Build a great sandwich…

Mine consists of Avocado, sweet onions, ripe tomatoes, pea shoots, baby spinach, some Tofurky, a slice of Rice Vegan cheddar and whole grain bread.

Sometimes you just want a sandwich and some baked chips on the side.  Everyone has some comfort food here and there.  If I use sandwich thins, I may enjoy a sandwich like this a few times a week. I always try to add as many veggies as I can to the sandwich to increase the nutrient level. 

NOW, TAKE A BITE…YOU WON’T EVEN NOTICE IT’S VEGAN!

Mother’s Day Breakfast

Mother’s Day began with gloriously fluffy and tender whole grain egg-less pancakes, topped with a little Earth balance and sweet raw blue agave nectar.  Put these along side  several hand-rolled veg sausage links and you have a traditional breakfast that taste so close to the nutrition-less real thing it is scary!  Three of ate. Two matches were made.  Leftovers, none!

These were such a big hit that while writing this, Mya saw the post and said, “Mommy those were so good, can we have them again tomorrow?” 

How can I deny such a healthy request.  Although, they were a bit healthier when we added the fresh blueberries to the top. (not shown)

Pepper “Steak” Salad

Oh what a nutritious lunch!  Tons of tender organic baby greens topped with mixed sweet peppers, red onions and juicy grape tomatoes. I drizzled some homemade balsamic-cashew dressing on top.
I used Gardein Beefless Tips for my “steak”.  I started the Pepper “Steak” by cooking some sweet red onion slices, then adding mixed bell pepper strips and some healing super shitake mushrooms sliced.    Once mostly cooked, I added my partially defrosted sliced Gardien.  I seasoned the mixture with some vegan Worcestershire sauce.  As soon as it began to all caramelized I turned off the range, added a sprinkle of vegan pepper jack to the salad, then topped it with the warm “steak”.  We both ate every bite, not leaving a leaf behind. 

Baby Rainbow Chard from Farmer’s Market

Finally, local organic produce!  Collegeville Farmer’s Market had it’s grand opening today.  Bright and early at 9:00am local vendors filled the lot as curious residents came to view the offerings.  I was so impressed by the local organic farm stands.  Considering how early in the North Eastern growing season we are, they had lots various veggies and herbs to satisfy the epicurean in all of us. 

I slowly approached the stands to see what finds might jump out at me.  Low and behold Baby Rainbow Chard.  Considering my attempts, or should I say, failed attempts at growing Chard, I was ecstatic.  I immediately purchased about a pound, carefully placed it in my responsible, eco friendly bag that I brought from home, and rounded up the family to make our final purchases.

As soon as I got home, I rinsed the beautiful, fresh, crisp, colorful rainbow, and began to prepare lunch.  I then warmed my trusty cast iron pan and added a small bit of organic olive oil.  I tossed in some minced garlic and sautéed until golden.  I roughly chopped the chard and added it to my pan.  A pinch of sea salt, pepper and garlic powder seasoned it perfectly.  As the wilting began, my mouth watered at the aroma.  I complemented the quickly disappearing chard with a few tablespoons of pine nuts.  I let them cook together a minute or two before tossing in some halved ripe grape tomatoes.  After just a minute of cooking with the tomatoes, I  removed the blend from the pan and plated them.  To top off the slightly bitter green, I made a balsamic syrup reduction in the pan I cooked to chard in.  It did not take long form my aged balsamic to become a sweet thick syrup.  I drizzled it over the top and called it a meal.  It was so delicate and delicious,  there is just something about eating local that makes it taste better!

 

Two very different breakfasts…

GRITS

My husband and daughter enjoyed these creamy grits for breakfast this morning.  Organic corn grits with a pinch of pink salt, fresh cracked pepper, some crunchy salty vegan bacon bits, and a little bit of vegan cheese and a small pat of earth balance buttery spread.  I kicked up the salty and cheesy flavor by adding a few tablespoons of nutritional yeast while cooking.  Needless to say, the bowls were licked clean.

My breakfast preference on this warm and muggy morning was SALAD.  Yeah, I know, salad for breakfast?  I open the fridge this morning, and staring me in the face was so much fresh beautiful organic produce from yesterday’s shopping, I just couldn’t help myself to a great salad.

Thanks to all these great ingredients, I feel full of energy to start my day. 

Happy Easter Snack

Peanut Butter and Jelly, but too cute a snack on to post.