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ABSOLUTELY delicious
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Pumpkin Spiced Overnight OatsBreakfast, Snacks Description
Ingredients2 cups unsweetened non-dairy milk 1 tsp pumpkin pie spice 4-6 pitted dates 2 Tbsp raisins 1 tsp pumpkin pie spice 2 cups pumpkin puree 2 cups rolled oats Directions1. Blend the almond milk with the dates, raisins, and pumpkin pie spice. NotesTips: I always double or triple the recipe and store the leftovers for the rest of the week. This makes a delicious snack or even dessert. You may substitute the pumpkin with sweet potatoes. This recipe was inspired by Elisa Burgos
 Berry Oatmeal BakeBaked Casseroles, Breakfast, Desserts, Fruit, Snacks Servings: 6-8 Author: The Food Pharmacy
DescriptionThis fruit-sweetened pineapple berry oatmeal bake is good for breakfast, snacks, or even dessert. It’s packed full of satiating oats and antioxidant-rich berries, but sweet enough to feel like a treat! Ingredients2 cups rolled oats 1 cup crushed pineapple ½ cup chopped walnuts (optional) 1 tsp vanilla ¼ tsp sea salt 1 ½ cups apple juice (not from concentrate) 2 cups fresh or frozen berries and or cherries DirectionsPreheat oven to 375F. Mix all the ingredients together and pour into a 9” by 13” glass baking dish. Bake for 35 minutes. Enjoy hot, at room temperature, or cold!
Power Food Breakfast BurritosBreakfast DescriptionPower up with these nutrient-dense, protein-rich burritos! IngredientsYour favorite tofu scramble (made with one block of tofu) 1 cup cooked quinoa ½ cup salsa + extra for garnish ½ cup cooked black beans 1 package whole grain tortillas (Engine 2 diet and Ezekiel are good options) ½ cup cilantro, chopped DirectionsStir the quinoa, salsa and black beans into the tofu scramble. Taste and adjust seasoning as desired. Place some of the scramble in the middle of a tortilla. Top with additional salsa and sprinkle with cilantro. Fold in the sides of the tortilla, and roll it up. Repeat with the rest of the scramble. Serve the breakfast burritos warm, or wrap up and store in the fridge or freezer to heat up and enjoy throughout the week. NotesThis would also be good with some cubes of cooked sweet potato and extra greens.
Down Home Tofu ScrambleBreakfast, Egg Replacements DescriptionThis is a simple, savory classic. Ingredients1 onion, diced 1 red pepper, diced 1 teaspoon thyme 4 cloves garlic, crushed 1 package of non-GMO firm tofu ½ teaspoon of turmeric ½ teaspoon garlic powder 2 tablespoons nutritional yeast 1 teaspoon Dijon mustard Herbamare ® or salt to taste (I use about ¾ teaspoon) 2 cups baby spinach or kale DirectionsIn a dry pan, sauté the onion over medium heat. If the onion begins to stick to the pan, add one or two tablespoons of water or vegetable broth and cover the pan. After a few minutes, stir in the red pepper and thyme. When the onion is translucent and soft, uncover the pan and add the garlic. Crumble or mash up the tofu with a potato masher, fork or your hands, and add it to the pan. Sprinkle the turmeric on top, then stir in the rest of the seasonings. Let it cook for a few minutes so the flavors come together. Add the spinach. Cover the pan and allow the steam to soften the spinach for a few minutes. Uncover the pan, stir the mixture and cook it uncovered for 2 more minutes if you prefer a drier scramble. Serve with whole-grain toast, chips or wrapped in tortilla for a "breakfast burrito" with sprouts, avocado and / or fresh leafy greens. NotesFor a smoky hint reminiscent of ham or bacon, add ¼ teaspoon smoked paprika along with the other seasonings. You can also add other ingredients to vary the recipe if you wish, such as fresh minced herbs, chopped olives, mushrooms, tomatoes, capers, grated carrot, etc.
Apple Cinnamon Oatmeal CupsBreakfast, Desserts, Snacks Servings: 12 oatmeal cups Author: Elisa Burgos
DescriptionThese easy baked oatmeal cups are great for breakfast, snacks, or even dessert. They are kid friendly and perfect for a meal on the go. You can even make them ahead and freeze them. Ingredients1 small apple 2 ¼ cups plant milk of choice (almond, soy, oat, rice, hemp, etc.) 1 cup pitted dates (packed) ⅓ cup water 2 tablespoons flax seeds 2 tsp baking powder 3 tsp cinnamon ½ tsp nutmeg ¼ tsp ground cloves 3 cups rolled oats ⅓ cup raisins DirectionsPreheat the oven to 350 degrees F using the convection setting. Chop the apple into small pieces. Pour the oats into a large mixing bowl. In a blender, combine the plant milk with the dates, water, flax seeds, baking powder and spices until smooth. Stir the blended mixture into the rolled oats. Add the chopped apples and raisins, and stir to incorporate. Taste and adjust the mixture if needed. Spoon the mixture into silicone muffin cups. Bake for 40 to 45 minutes, until the tops are golden and slightly firm to the touch. Let cool for 10 to 15 minutes before running a knife along the edges and popping them out of the silicone muffin cups. Serve these apple cinnamon oatmeal cups hot or cold. NotesSilicone muffin tins are essential for this recipe. They guarantee that no fat is needed to grease the tins. Paper liners will not separate from the baked mixture, but the oatmeal cups will pop right out of the silicone tins! Once you try them, you will love using them for all your baked goods.
 Guilt-free Chocolate GranolaGranola, Breakfast, Snacks, Gluten-Free DescriptionDelicious, crunchy low-fat granola with no added oils. IngredientsDry Ingredients: 8 cups rolled oats 2 TBSP chopped walnuts dried fruit – cherries ¼- ½ cup cocoa powder 1 tsp cinnamon 1 cup freeze dried strawberries and or mango Wet ingredients: 3 ripe bananas or 2 cups mango 1 cup pitted dates ½ cup water 1 tsp vanilla DirectionsCombine the dry ingredients in a large bowl
 Mixed Grain Hot CerealHot Cereals, Breakfast, Gluten-free DescriptionDelicious heart warming mixed grain breakfast cereal with berries on top. Ingredients1 cup rolled oats ½ cup quinoa ½ cup amaranth 1 tsp cinnamon ½ tsp cardamom ½ tsp ground cloves ½ tsp nutmeg 1 tsp vanilla 4 cups vanilla unsweetened almond milk 4 pitted medjool dates Berries (frozen or fresh) DirectionsPlace the dates and the almond milk in a blender and blend until smooth. Add the milk to saucepan, add the spices and sweetener and heat until almost to a boil. Add the grains, stir and cover. Cook on medium-low for 25 minutes. Top with fresh berries or frozen that have been thawed.
 Vegan FrittataBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionFrittata is an Italian dish similar to an omelet. This vegan variation skips the eggs and oil but not the taste. Buon appetito! Ingredients2 14oz containers of extra firm tofu ½ cup nutritional yeast 4 tsp dijon mustard 2 tsp onion powder 3 tsp garlic powder ½ -1 tsp oregano ½ tsp turmeric Herbamare ® or salt and pepper to taste 2 cups of chopped vegetables – I used mushrooms, baby spinach, onions, peppers DirectionsPreheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Millet Flax Buttermilk Vegan PancakesBreakfast, Pancakes, Waffles, Gluten-free DescriptionI love these even more than my "Ain't Jemima Pancakes", nobody believes they're gluten-free. They taste like buttermilk pancakes! Ingredients4 cups rolled oats ½ cup millet (made into flour by processing in blender) 1 tsp sea salt 1 ½ tsp baking soda 2 tsp baking powder 1 TBSP date sugar ½ cup ground flax seeds 4 cups unsweetned vanilla almond milk 2 TBSP rice vinegar 1 TBSP maple syrup 1 TBSP vanilla extract (the real thing!) 3 TBSP unsweetened applesauce DirectionsMix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet ingredients over dry ingredients and mix well. Process the mixture in a blender until well blended and smooth. Let sit for 15-20 min before cooking in a medium heated skillet or in a waffle maker. Enjoy!
Tex-Mex Tofu ScrambleBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionTofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings. Ingredients2 14 oz extra firm tofu blocks, drained ½ tsp turmeric Herbamare ® (or salt and pepper) to taste 1 tsp oregano ½ tsp liquid smoke ½ cup onion, diced ½ cup red/orange peppers, diced 5 garlic cloves, crushed 1 cup mushrooms, sliced ¼ cup corn 2 cups Baby Kale, chopped ¼ cup salsa 1 cup grape tomatoes, diced cilantro to taste (optional) DirectionsDrain the tofu well and cut into small cubes. Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times). Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes. Add the onions, pepper and garlic and cook for 2 minutes. Add the mushrooms, and corn, stir well and cook for 2 minutes. Add the spinach or kale and salsa. Cook on low heat for 3 minutes. Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!
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This website is for informational purposes only. Consult your physician prior to changing your diet. The information, data, material contained, or presented is not intended to be taken as medical advice.
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