I do have things other than smoothies and muffins for breakfast 😛 Not that I’m doing a good job of giving off that impression. So here’s a little omelet recipe I enjoy. Really quick and very tasty.
- 2 eggs
- 1/4cup feta cheese
- 1/4 cup spinach (fresh, handful)
- 1/4 cup diced tomato
1. Spray a skillet with nonstick cooking spray.
2. Place tomato and spinach into skillet and cook on medium heat until spinach begins to shrivel. Set aside.
3. Beat eggs together and pour into warm skillet.
4. Sprinkle feta cheese and precooked spinach/tomato over top.
5. After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency
I have had a CRAVING for cranberries for the last week and I finally got some Organic Cranberries from the store. I immediately made a smoothie with them 😛 This is a favorite of mine now, or at least in the top 5~
1/2 Cup Almond (or soy) milk
1/2 cup Greek Yogurt Vanilla or Honey
1/2 cup Cranberries (frozen)
1/3 cup Mango slices (frozen)
Blend and Enjoy!
It’s sweet and tart and just….Yes ❤
Like I said, I’m a fan of soup. I particularly enjoy creamy and thick soups…comfort food is the best ❤ So. It is natural that I’ve made baked potato soup. Here’s a recipe for you all: (This is for a serving size of 6)
- 2 Tbsp. vegetable oil
- 2 cups sliced sweet onions
- 1-1/2 lbs. Yukon gold potatoes, scrubbed and cut into large chunks
- 3 Vegetarian Vegetable Bouillon Cube, crumbled
- 6 cups water
- Your favorite baked potato toppings*
- Heat oil over medium-high heat in 4-quart saucepot and cook onions, stirring frequently, 3 minutes or until onions are tender. Add potatoes, vegetable Bouillon Cubes and water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes or until potatoes are tender.
- Process soup in food processor or blender, in batches, until smooth. Return soup to saucepot and heat through. Serve with potato toppings.
So. Kale Chips are Awesome. Easy to Make too. So here you go~
- 1 bunch kale
- 1 tbsp olive oil
- 1 tsp seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C).
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
These are perfect for breakfast. I usually eat two with a side of hot salsa. They’re both delicious and so easy to make. I also like that I make 6 of these and I can easily store them for the next couple of days. Leftovers!
1/2 cup feta
1 cup spinach
Spices(optional): Cayenne Pepper and/or Red Pepper Flakes. Add as much as you can handle 😛
1. Beat 8 eggs in a bowl.
2. Add in feta, spinach and spices. Mix well.
3. Spray a muffin tin and pour mixture into each spot.
4. Bake at 375 for about 40 minutes, or until eggs are fully cooked.
These are also great with a bit of hot salsa on the side, I find. If you can handle the heat 😛 Enjoy~
I love Morning Star meatless products. ❤ I made these a few days ago and they were too amazing not to share. So, here it is:
Morning Star Tacos
2 Taco Shells or Flour/Corn Tortillas.
2/3 Cup Morning Star Meatless Crumbles
Shredded Cheese (I used a Mexican Blend)
Salsa (I used Hot…very very hot)
Whatever other taco ingredients you like
Spices: I used cayenne pepper, garlic powder and crushed red pepper flakes for mine, until it nearly burned the roof of my mouth off. Love it ❤ This, of course, is optional. Add whatever spices you like, to your liking. I just happen to like mine unimaginably hot.
Mix the Crumbles with your spices in a bowl, and add to a skillet. Cook Until Hot. Heat your tortilla, if you choose to. Add the crumbles, cheese, salsa, and all other ingredients. Enjoy 😀
It makes me sad when people stare at me blankly when I say I had meatless/soy tacos. How do you have tacos without meat? Easy. People manage to find ways to eat the same things everyone else does without having to have meat as the base of it all. Lol Think outside the box. Morning star is wonderful ❤
I LOVE pizza. As a Chicago native, I am partial to my deep dish pizza…however, there is nothing remotely healthy about it 😛 Though, deep dish pizza is not something I get on a normal basis if I get pizza. It’s usually for something special. On a normal basis, I generally will eat any kind of pizza. Anything from normal to thin crust. Before I started going on my vegetarian health kick, my favorite type of pizza was a thin crust pizza with pepperoni, feta cheese and garlic. Now, I gotta live without the pepperoni for the time being. No biggie, I love veggie pizza. I’ve been experimenting with different pizza recipes and here is one that I enjoyed. I hope you will as well.
- 10 ozs pizza crust
- 3 tbsps pesto (commercial)
- 1 34 cups plum tomato (slices)(I didn’t have any so I used peppers)
- 1 cup part-skim mozzarella cheese (shredded)(I used a bit more…)
- Preheat oven to 450°.
- Place pizza crust on a baking pan and spread pesto on top in a thin layer. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown.
Ever since I got my own apartment, and having the ability to cook whatever I want (not something I was able to do at my University in the dorms…), I have been on a baking frenzy. Somewhat. Alright, maybe not…but I have been able to bake the things I have wanted to. I also love to experiment. Now that I’m not eating meat for the time being…and my quest for better health at the same time, I want to still enjoy the foods that I eat. I believe in balance. So, here is a balance for you guys lol This is a much better alternative to some of the breakfast pastries you could stuff into your oral cavity ❤ Also, don’t be afraid because you see the word Zucchini there. You won’t even taste them in it. Promise.
You will need:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan
- Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Add in zucchini, and chocolate chips. Fill each cup 2/3 full.
- Bake in preheated oven until a utensil inserted into the center of a muffin comes out clean, 20 to 25 minutes.
They’re like an indulgence…but they’re only about 210 calories per muffin. So I don’t feel bad at all munching on one, and you shouldn’t either ❤ If you try it, let me know how you like it. Or share a recipe if you have one~
I love potato latkes. This is a recipe I found on yummly.com, and I decided to give it a try for breakfast. They’re waaaaaaay better than your average potato latkes. I hope you’ll love this too.
2 1/2 cup Grated Zucchini
1 cup Peeled and Shredded Potatoes
1 Cup Shredded Carrot
3 Eggs, Beaten
1/2 Cup Parsley
1/2 Cup crumbled feta cheese
1/4 cup vegetable oil.
3/4 cup Matzo meal or flour
- Place the zucchini, potato and carrots in a colander, place paper towels over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
- In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels
Feel free to give these a try and let me know what you think. If you have any similar recipes, share those too! Happy Munchings 🙂