Posts Tagged ‘breakfast’

Breakfast Bites

March 25, 2010

Craving a Danish but just don’t have the energy to make frosting and cream cheese filling?  These dandy little treats will satisfy without taking all morning.  Best part?  They only take one pan!

Breakfast Bites

1 package refrigerated crescent roll dough

1/4 cup apricot preserves (I used Bonne Maman)

sprinklings of cinnamon sugar, cardamom, and ginger

3 Tb unsweetened dried coconut

slivered almonds, optional

Butter-flavored spray or vegetable oil spray

Preheat oven to 375 and lightly spray a cookie sheet.  Separate crescent roll dough into the preformed triangles.  Roll each triangle into a ball and mush it, then flatten it into a disk shape about 1/4″ thick (thinner is fine).  Spread fruit preserves over each disk.  Sprinkle with cardamom (go easy!), ginger, and cinnamon-sugar.  Sprinkle coconut (and slivered almonds, if using) on top.  Bake until golden and puffy.  Serve warm with tea, milk, or coffee!


Banana Oatmeal

October 2, 2009

Good morning!

I know sweet cereals aren’t good for me, but I do like a little touch of sweetness in the morning.  Plus, I have Hypoglycemia, so I need a little sugar (that’s my excuse, anyway).  Oatmeal is a nice compromise–it’s filling, relatively healthy, and with this variation, it even includes fruit.  With a good breakfast I can start the day off right no matter if it begins with a screaming toddler or a pretty sunrise.  Or even both.

P.S.:  The little one loves this, too!

Right Side of the Bed Oatmeal (feeds 2)

1 1/2 cups quick-cooking oats

1/2 cup raisins

2 Tb brown sugar (just scoop, no need to pack it)

2 tsp real maple syrup

1 banana

Heat some water in a pot (3 cups?  Depends on how much oatmeal you use, and you’ll have some left over) until bubbles start to form at the bottom (turn off the heat before it boils).  Meanwhile, cut the banana into four pieces and mash it a little with a spoon.  Sprinkle a little water (maybe 1 tsp) into the bowl.  Microwave for about 1 minute 30 seconds.  Bananas do amazing things in the microwave, so stick around and watch*.  You’ll know when it’s done (hint:  it bubbles and breaks down into smaller pieces).  Place the oats and raisins in a separate bowl.  When the water is hot, pour it over the oatmeal–enough to cover the oats, plus a teensy bit extra.  Stir after a minute or two and add the sugar as you stir, then stir in the banana.  Drizzle the maple syrup over top.  Enjoy!

*I am not sure who I learned this from, but I think it may have been from someone on the PPK Forum.  In any case, it was someone awesome.

Tofu Scramble

September 18, 2009

This is probably the best tofu scramble I’ve made to date.  It doesn’t photograph well, but it sure tastes good!  It took me a while to get over my fear of tofu, but now I love it.  It’s useful for a lot of things, and if you blend it into desserts or smoothies, it’s an easy way to hide protein.  Tofu scramble doesn’t taste exactly like eggs, so don’t expect that.  But it has the same texture and it’s equally delicious.  Promise.



Tofu Scramble

1 block extra-firm tofu, drained and crumbled (press the tofu over the sink to get the excess water out)

1 Tb olive oil

Seasonings:  black pepper, cumin, curry powder (small amount), mustard

2 Tb Vegenaise (I refuse to use any other brand…preferably, get the grapeseed kind)

1/2 teaspoon lemon juice

Heat the oil on medium in a large fry pan.  Crumble the tofu into the pan and stir frequently as it cooks.  Mix in Vegenaise and lemon juice and add seasonings to taste.  I recommend about a tablespoon of mustard, a few cracks of the pepper mill, maybe a teaspoon of cumin and half a teaspoon of curry (these are estimates!).  Fry 8-10 minutes or until hot and firm.  If you choose, mix in some fresh cilantro.  Serve with your favorite breakfast foods!

Oat Groat Breakfast Boat

September 3, 2009

I really just wanted the name to rhyme.

This breakfast is similar to the Raw Berry Breakfast, but with a twist and some more flavor.  I won’t post ingredient amounts because you can just suck it up and add the amounts you want.

Oat Groats, soaked overnight

Fresh apricots, cut into fourths

Slivered almonds

Agave nectar


Cardamom (only a pinch)

Mix everything together in the amounts that you please, though I recommend drizzling the agave nectar on last.  Fresh nectarines are key–if they’re just ripe enough, you can just break them apart with your hands instead of cutting them.

Southwest Breakfast Skillet

August 31, 2009

I make this once or twice a week when I’m looking for a hearty breakfast.  Get a little protein and a vegetable serving in as you start your day!  This recipe serves two hungry people, or four if you serve it with a side of fruit.

1 block Westsoy Tempeh

4 Cups southern-style hashbrowns (the ones in little cubes)

1 green bell pepper, diced

1 ear corn (remove the kernels of course) or roughly 1/2 cup of frozen corn

1 Cup salsa (I use my mom’s garden salsa, but any chunky salsa will do)

black pepper, cumin, and ground chili to taste (optional: fresh cilantro)

1/2 yellow onion, diced

vegetable oil for frying

In a cast iron skillet, heat oil to coat the bottom.  Crumble the tempeh into bite size pieces and add the onion and corn.  Saute until onion is translucent.  Add the pepper and the potatoes.  Continue to heat and stir until the potatoes are hot all the way through, then stir in the salsa and add seasonings as desired.  Heat until the salsa is warm, then serve.

For leftovers or just a variation, try scooping some of this mixture into a warm tortilla, or baking it into enchiladas (mix in some taco sauce, roll filling into tortillas, line up in a pan and cover with enchilada sauce, and bake).  Or make it into a tex-mex pizza by layering the filling in your skillet, alternating sauce, tortillas and filling, and placing the whole skillet in your oven.  Any way you make it, it’s tasty!