Breakfast

All breakfast recipes are:

  • Plant-based, with small amounts of organic, grass-fed animal products as options
  • Vegetable & fruit based, with small amounts of intact grains, seeds & nuts
  • Minimally processed
    • Free from refined sugars & concentrated sweeteners (natural or otherwise)
    • Flour-free
    • Oil-free (except for negligible amounts of spray oils)
    • Paleo friendly (although legumes and intact grains are included)
  • Gluten-free (as an option)

I’ve provided Amazon links for some items that may be hard to find, or are best purchased in bulk. Whenever possible, the brands I’ve chosen don’t include added sugars, BPA can linings, unnecessary chemicals, or excessive amounts of sodium. Often there are several good brands available. I will receive a small percentage if you choose to purchase items from the links provided.

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Fresh, Seasonal Berries & Oatmeal

     Prep Time: 7 minutes. Yield: 1 serving. 

¼ c. old fashioned or gluten-free oatmeal

½ c. unsweetened almond milk

3 figs, finely diced

1 T. raw pecans, chopped

½ c. fresh, seasonal berries

Place oatmeal, almond milk and figs in a 16 oz.  bowl. Microwave for 2 minutes. Stir. Microwave for another 30 seconds. Top with berries. Sprinkle with pecans. Let stand for 1 minute.

 

Braised Veggie Scramble

Prep Time: 20 minutes. Yield: 4 bowls, 6 tortilla wraps, or 8 lettuce wraps.

¼-1/3 c. low sodium vegetable broth (such as Trader Joe’s Organic Low Sodium Vegetable Broth)

2 slices of onion, finely chopped

1 small clove of garlic, finely diced

1 medium carrot, cut into thin julienne slices

4 oz. (1 cup) roughly chopped broccoli

1 c. chopped mushrooms (a mixture such as cremini, shitake and oyster)

3-5 T. (approx.) San-J Reduced Sodium Gluten-Free Tamari

15 oz. extra firm tofu, drained or 6 organic, free-range eggs, whipped with a fork

1-1/2 t. onion powder

½ t. ginger powder

½ t. turmeric

1/2 t. garlic powder

Sautee the vegetables in the vegetable broth over medium high heat, adding in the order listed. When vegetables are nearly fork tender, and vegetable broth is cooked away, hand crumble tofu or pour eggs into mixture, then add the spices. Cover. Add additional tamari as needed. Sautée just until hot and tender.

Braised Vegetable Lettuce Wrap: To make lettuce wraps, slice off the stem beneath the bottom of a large lettuce leaf. Place approx. half of a cup of the mixture in the center of the leaf, leaving three inches at the top open. Wrap the sides of leaf toward the center lengthwise. Hold the sides of the leaf in place, while securely rolling from the bottom of the leaf toward the top. Secure with toothpick or two.

Braised Vegetable Tortilla Wrap: To make tortillas, warm, but do not crisp, Food for Life Ezekiel Brown Rice Tortillas (gluten-fee) in a separate skillet for approx. 20 seconds on each side. Place the vegetable mixture in the tortillas and wrap.

Tip: Make extra filling for quick breakfast wraps all week.

 

Quinoa with Seasonal Berries

Prep Time: 5 minutes, plus prior quinoa preparation.  Yield: 1 serving.

1 c. prepared white quinoa (such as Trader Joe’s Organic White Quinoa)

¼ c. Trader Joe’s Golden Berry Blend (or raisins and dried cherries, cranberries and blueberries), chopped

½ T. ground chia seeds

½ T. water

1 c. fresh mixed berries

1 T.  chopped walnuts

Warm the quinoa, berry mix, chia seeds and water in a saucepan or microwave. Top with fresh berries. Sprinkle with walnuts.

Tip: Make a large batch of quinoa and use leftovers for Mediterranean Quinoa under Lunch recipes and Main Dish Vegetable recipes that require the staple Quinoa “Bread” Crumbs.

 

 

Fiesta Breakfast Wrap

Prep Time: 45 minutes. Yield: 4 burritos, 2-4 servings.

3 thin slices of onion

½ small red pepper

½ small green pepper

½ small yellow pepper

8 oz. extra firm tofu, drained or 6 organic, free-range eggs, whipped with a fork

½ c. plus 2 T. prepared salsa (such as Trader Joe’s Chunky Salsa, divided

2 medium avocados

4 T. Pine Nut Sour Cream (under Staple Recipes)

1 t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

4 romaine leaves or large corn tortillas (gluten-free)

Shitake “Bacon” (under Staple Recipes)

Thinly slice (2-3 inches by ¼-½ inch) the peppers and onion. Place the peppers and onions on the cookie sheet lined with parchment paper.

Crumble the tofu, or pour in the eggs, into the skillet and saute with salsa. Saute until hot and dry, breaking up any large pieces.

Mash the avocado with 1 T. salsa until it forms a creamy consistency.

After 10 minutes, remove the peppers and onions from the oven. Set aside any fully browned peppers and onions. Return to oven until browned, approx. 10 more minutes.

Wash and dry the romaine leaves. Place romaine leaves one on top of the other going in each direction to make a wrap that’s easy to pick up.

If using tortillas, warm, but do not crisp, the tortillas in a separate skillet for approx. 20 seconds on each side.

Spread the avocado mixture, then tofu mixture, then the Pine Nut Sour Cream on the lettuce or tortillas. Add additional salsa if desired. Top with peppers, onions and shitake “Bacon”. Fold the tortillas.

Tip: Make a double recipe and store each ingredient separately for breakfast burritos all week.

 

Click the green Follow button, add your email, and we’ll let you know when more recipes are added to this site.

Please help us improve our recipes, or share your own by clicking Leave a Reply below.

 

Other recipes we love:

Apple Pie Oatmeal. The Oh She Glows Cookbook by Angela Liddon. p. 49. I substitute 2 finely diced Medjool dates plus 2 T. Date Paste (under Staple Recipes) for the maple syrup. I’ve tried half a dozen recipes for apple pie oatmeal, and, as M.C. Hammer would say…”you can’t touch this.”

Vegan Flourless Banana Bread Muffins. I substitute ⅓ c. Date Paste (under Staple Recipes) for the agave nectar. I also bake them in paper cupcake cups in case I get a crumbly batch.

High Protein Vegan Breakfast BurritoAnother great Oh She Glows Recipe!

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