Growing up, one of my favourite things to have for dinner was breakfast. It’s so fun for kids and I truly enjoy it just as much now, as a grown up (gulp). I wasn’t too sure how my little guy would react to scrambled tofu instead of eggs, but it was a great success. It’s amazing what a little turmeric can do to give the tofu such a great colour. Although I made these for dinner, they make a great breakfast or even lunch (I reheated them today and they were delicious).
Who doesn’t like a breakfast burrito, right? I wanted to show the nutritional value of this vegan version compared to a typical egg burrito. I live for super tasty food that is also nutritious. Here is what it looks like:
So, as you see you’re still getting a high protein breakfast, but one which is vegan and cholesterol-free! Ready in about 25 minutes.
Scrambled Tofu + Kale Breakfast Burritos
Makes 5-6 burritos
- 6 flat breads (I used whole wheat and flax)
- 1/2 teaspoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 2 cups chopped kale, stems removed
- 1 14 oz block extra firm tofu, pressed for 10 minutes, crumbled
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1 teaspoon hungarian paprika
- 1 teaspoon dried sage
- 1 teaspoon cumin
- sea salt and freshly ground pepper to taste
- Turn on oven to the lowest heat, place flat breads on a baking sheet, and pop in the oven to heat while you prepare the tofu scramble.
- Heat coconut oil in a large pan over medium heat.
- Add onion and garlic and sauté for 5 minutes or until onions are translucent.
- Add the bell pepper and kale and continue sauteéing until the kale is slightly wilted, approx. 5 more minutes.
- Add crumbled tofu to the pan, along with the nutritional yeast, turmeric, sage, cumin, salt and pepper and fold all to combine. Heat for another 2 minutes, then turn off the heat.
- Spoon tofu scramble onto warmed flat bread. Fold into a burrito, serve, and enjoy!
If your mornings are anything like mine, they don’t offer too much time before we need to scurry off to preschool and work. My son, like me, also doesn’t have much of an appetite first thing in the morning. Smoothies have come to the rescue, for both of us. He’s always liked fruity smoothies, who doesn’t, but he was a little reluctant when he saw a bunch of baby spinach leaves going into this morning’s smoothie. I guaranteed him this drink was packed with all the awesome things that make him strong and healthy. Moments later we had a green-smoothie-guzzling boy. You really don’t taste the spinach in here, it’s just an added antioxidant bonus! It also doesn’t need any sweetener, as the fruit is sweet enough. If you don’t have flax seeds, go ahead and use chia seeds, but don’t skip this ingredient. It’s another one of those amazing hidden ingredients which you do not taste but are bursting with nutrients like omega-3 and fiber.
Berry Green Breakfast Smoothie
Makes approx. 2 cups
- 1 cup unsweetened almond milk
- 1 cup organic baby spinach
- 1 cup organic strawberries
- 1/2 cup organic blueberries
- 1 small organic banana
- 1 tablespoon ground flax seeds
- Combine all ingredients into a blender. Let your child do the whizzing, it works wonders in helping them eat/drink what they help prepare.
- Drink immediately, enjoy!
When I was a student a hundred years ago, my diet consisted of coffee and my favourite coffee shops’ addictive scones. I absolutely loved the tartness of the raspberries combined with the hidden surprises of white chocolate chunks. I’ve been meaning to recreate them for years, and finally got around to it last week. My homemade version is a healthier version inspired by those scones in my college days and also from Babycakes cookbook.
Raspberry + White Chocolate Scones
Makes 8 scones
- 2 cups kamut flour (or spelt, or whole wheat)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sunflower oil, plus more for brushing
- 1 tablespoon pure vanilla extract
- 1/4 cup agave nectar, plus more for brushing
- 1/4 cup hot water
- 1 cup fresh raspberries, washed
- 1/4 cup vegan white chocolate drops
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, and salt together. Add the oil, agave nectar, and vanilla and stir together.
- Pour the hot water into the batter and mix.
- Gently fold in the raspberries and white chocolate drops.
- Scoop 1/3 cup batter onto the baking sheet, spacing the scoops 1 inch apart to allow them to spread. Lightly brush the tops with oil.
- Bake the scones for 20 minutes rotating the sheet half way through. If needed, bake for a little longer until they are golden and slightly firm.
- Remove from oven and brush with agave nectar.
- Allow to cool on the baking sheet for 10 minutes, remove and let cool completely on a wire rack.
- Can be stored in an airtight container for up to 2-3 days on the counter.
I hope everyone is having a fabulous weekend. We had a lazy start to the day, as we celebrated our five year anniversary last night at a delicious Syrian restaurant, Damas, in Montreal. The flavours of each dish were out of this world. Combinations of grilled, smoky vegetables, nuts, pomegranate seeds, cumin, and pomegranate molasses were the highlights of some of the dishes we tried. Paired with delicious Lebanese wine, we were on cloud nine.
Back to the pancakes. Weekends are for pancakes, am I right? Actually, to be honest, our family loves to go out for breakfast on the weekends, but today it was just me and my boy so I opted for a stack of pancakes to share. I love buckwheat crepes and pancakes, so I decided to make them chocolatey to make them a little more appealing to the little guy. Being Canadian, these must be topped with pure maple syrup for the overall taste experience. The pancakes themselves are not sweet, so the maple syrup adds a nice, sweet touch!
Chocolatey Buckwheat Pancakes Recipe
Makes 8-10 pancakes
- 3/4 cup buckwheat flour
- 3/4 cup all purpose or kamut or spelt flour
- 3 tablespoons organic cacao powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons melted vegan butter
- 2 cups vegan buttermilk (2 cups non dairy milk + 1 tablespoon apple cider vinegar)
- coconut oil for coating the pan
- Start heating your non-stick pan over medium heat.
- Prepare your ‘buttermilk’. Pour 2 cups of non dairy milk (I used almond milk) plus 1 tablespoon apple cider vinegar into a measuring cup or bowl. Let sit while you prepare the rest.
- Whisk all the dry ingredients in a large bowl.
- Pour melted butter into bowl. Stir.
- Add the buttermilk slowly. Stir to combine without over mixing.
- Put a small amount of coconut oil onto the pan and spread it around to coat evenly. Bring heat down to medium-low.
- Using a ladle, pour batter onto the hot pan.
- Cook on one side for 2-3 minutes. You will see small bubbles forming.
- Gently flip pancakes and cook for about 1 more minute.
- Place on a plate and cover with a towel to keep warm as you cook the remaining pancakes.
- Serve warm with vegan butter and maple syrup.
A shot of the flowers my hubby got me yesterday. They smell so lovely!
I must admit, I rarely take the time to make breakfast for myself. Weekdays usually consist of scurrying out of the house with either a breakfast shake or coffee to go. When I do have an extra few minutes, I love having this warming quinoa cereal which literally takes five minutes to prepare. Most of us are accustomed to having quinoa as a savoury dish, but this wonderful, protein rich grain is excellent for breakfast.
So, take an extra few minutes for yourself this morning, I sure did.
5 Minute Hot Quinoa Breakfast Cereal Recipe
Makes 1 serving
- 1/2 cup organic quinoa flakes
- 1 cup unsweetened vanilla almond milk (or water, or other non-dairy beverage of your choice)
- 1/4 cup blueberries
- 1/4 cup bananas, sliced
- 1 teaspoon raw shelled hemp seeds
- 1/4 teaspoon ground nutmeg
- 1 tablespoon almond slices
- a drizzle of agave nectar
- In a small saucepan over high heat, heat almond milk. Once it’s at a boil, add quinoa flakes, turn down heat and cover.
- Wait one minute then spoon into a bowl.
- Top with blueberries and bananas. Then sprinkle the almonds, hemp seeds, and nutmeg over top finishing with a drizzle of agave nectar.
- Sit back and enjoy!