Category Archives: BreakFast Ideas

4th of July Bread :USA Flag

Having this edible USA flag at our breakfast table this morning was a simple delight; reminding us that today is the US Independence Day. This is a copied idea from someone who posted some 4th of July edible ideas  (I don’t recall where and when I got it). Anyway, our warm greetings to all Americans  outhere, from my family to yours! Godbless the US of A!

4th of July Bread :USA Flag

Classification: Vegetarian

Good source of fiber, carbohydrates

 

INGREDIENTS:

wheat bread (any sliced bread would do)

yogurt fruit dip or any spread that is creamy-white (cream cheese or bread spread)

raspberry cherry rhubarb jam (any red colored jelly would work)

fresh blueberries

 

PREPARATION:

  1. Toast bread. Spread yugort dip or cream cheese on top evenly.
  2. Using an icing/frosting pen make straight red stripes on top of white bread spread carefully. Spare the top left part of the bread for bluberries (resembling stars effects)
  3. Arrange bluberries on the top left. Enjoy a different look of your 4th of July bread!

 

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Oats Banana Pancake :Vegan

Here is one of my family’s pancake recipes. I am posting this because a friend requested me… And because I wanted to save my own recipe. If you want to try this out, feel free to modify it to meet your taste.

Oats Banana Pancake :Vegan

Classification: Vegan, With gluten-free substitute
INGREDIENTS:

banana – 2 ripe, medium size
quick oats – 1 & 1/2 cup, divided
almond milk or soy milk – 2 cups
sugar – 3 TBspoons
wheat flour – 1/2 cup (you may use corn flour, rice flour, buckwheat, for gluten intolerant)
salt – 1/8 teaspoon (or 2 TBspoons melted non-dairy butter)
soy (supreme) powder milk (optional)- 2 TBspoons
Flax Seeds or Sesame seeds (optional) – 2 TBspoons

PREPARATION:

1. Put all ingredients in a blender, except flax seeds and 1/2 cup quick oats (for texture). Blend until smooth.

2. In a mixing bowl pour batter and add flax seeds and 1/2 cup quick oats. Mix well. If the mixture is too watery you may add a little bit of flour, if too dry add a little bit of soy milk.

3. Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the pan, about 1/2 cup for each pancake. Brown on both sides and serve hot — with your favorite toppings: apple sauce, strawberry jam, maple syrup, butter, etc.

Makes about 8-10 pancakes. Enjoy!

Oats Banana Pancake

Oats Banana Pancake :Vegan

Healthy Smoothie

Is it shake or smoothie, what is the difference? A smoothie is typically made with fruit – frozen fruit, fruit juice, fresh fruit, etc. A shake, on the other hand, is a dairy-based treat usually made with milk, ice-cream or both (shake from the word “milkshake”). The thickness or consistency of either does not change the name; as long as you can suck it up through a straw. When you need a spoon, then it becomes an ice cream, a sorbet or frozen yogurt. I prefer smoothie because it’s better for me. I can choose to put different healthy and fresh ingredients including nuts and super food powder (rich in anti-oxidant fruits and vegetable blend). I call a smoothie my ‘soft food’. It’s one of my favorite quick breakfast drinkable foods (about 3 cups), and I love it as my light supper as well.

Smoothies are great for people who want to increase their daily vegetable and fruit intake without having to eat them in the original way. It’s also great for those who are trying to cut down on some extra body weight. Vegetable and fruit smoothies are a great meal replacement, because they are high in nutrients. And because it’s blended and soft, it is easy to digest and our body can better absorb the nutrients; just don’t forget to “chew” it some to add saliva to it for better digestion. It is important to put a good amount of grain, protein (nuts & seeds) smoothie for protein.

The flavor of the smoothie I make varies each time, depending on the amount and varieties of ingredients I put and what I have available. In places where fresh vegetables and fruits are seasonal, it’s always good to have something preserved. I have homemade canned and frozen fruits. It helps a lot as they come very handy whenever I want to make a smoothie and don’t have fresh fruits available. One good thing is that, there is no standard rule as to what kind and how much of an ingredient you should put in your smoothie. As long as it meets your desired consistency, flavor, nutrients, you’ll enjoy a great, healthy smoothie! 😀

Classification: Vegan

INGREDIENTS:

1 and 1/2 cup cooked oatmeal
1 cup almond or soy milk or more as needed
1/2 cup canned apple sauce (I use homemade)
3-4 pcs canned pear halves (including syrup; also homemade)
1/2 cup mixed nuts
3/4 cups blue berries
1 TBspoon super foods
sucanat sugar as needed (or any available sugar)

STEPS:

1. In a blender, put nuts, blueberries and milk. Blend on high until smooth.
2. Add the rest of the ingredients, and blend for another minute or two.
3. Taste the smoothie if you need to add ingredients to meet your desired taste and consistency.

Enjoy a healthy drink!

**Optional ingredients:
Avocado
strawberry
fresh pear
grapes

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Granola

    Dr. Harvey Kellogg was a very famous doctor during the late 1800’s. He created granola and Kellogg’s Cornflakes as a healthy breakfast for his patients who were trying his “new” vegetarian diet. That’s when the whole “cold cereal for breakfast” craze began.

    I grew up on the other side of the world where cold breakfast cereal is not a common thing. I ate oatmeal occasionally, but not granola. It was not until I married my granola-loving husband that I started to include it as part of my morning diet… at least more frequently than never. I have learned to make ‘homemade’ granola. Why not? It’s not hard to make, that way I don’t have to buy it — and is significantly cheaper, fresher and healthier. I have several granola recipes that I base my recipes from; from a simple recipe to a more complicated recipe with uncommon ingredients. I tend to use more common and more cost effective ingredients. I have made it many times now, so I like experimenting in mixing ingredients; each batch of granola I make may taste slightly different. 😀 If you are a breakfast cereal lover, give this recipe a try!

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    Classification: Vegan

    Good source of:  manganese, molybdenum, phosphorus, copperbiotinvitamin Bmagnesiumfiberchromiumzincprotein,

    DRY INGREDIENTS:

    12 cups rolled oats (quick cooking oats if rolled oats’ not available)

    1 cup unsweetened shredded coconut

    1 cup whole grain flour (you may use wheat or corn flour as an alternative)

    2 cups coarsely chopped nuts pecan, almond, cashew, peanuts or walnut, or a combination of nuts and some seeds. (In this recipe I put some sunflower seeds)

    WET INGREDIENTS:

    1 cup water

    3/4 cup coconut milk (you may use virgin coconut oil or olive oil)

    1 cup brown/turbinado sugar or honey (you can also use Dates as sweetener but you will need a blender to mix the wet ingredients)

    1 1/2 TBspoon vanilla extract

    1 teaspoon sea salt

    STEPS:

    1. Preheat oven to 180*F.

    2. Mix dry ingredients together in a large bowl.

    3. Mix wet ingredients together in a separate bowl. If using Dates as sweetener, mix all wet ingredients in a blender, and blend for about 2 minutes until mixture becomes smooth.

    4. Add wet mixture to dry mixture. Mix gently with wooden spoon or hands until all ingredients are well mixed and moistened.

    **If mixture is too wet the finished granola will be hard and tough — you’d want it to be more tender. If it’s sticking to your hands or feels sticky, just add an extra cup of quick oat and mix them again. 

    5. Spread onto two large or three medium size baking sheets. Bake overnight for 6 to 8 hours, or bake for 3 hours at 250*F, stirring every 20 minutes.

    6. Cool completely before storing in an airtight container.

    TIPS:

    If you like little chunks in your granola, gently squeeze handfuls of the mixture as you put it on the baking sheets. Using Dates sweetener makes the finished product have more natural chunks as oats and flour naturally sticks to the dates’ wet mixture.

    If you want extra crunchy granola, turn off oven and leave granola in the oven until it is cooled.

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Breakfast Ideas: Scrambled Tofu, Toasted Wheat Bread and Fruits

At breakfast ‘eat like a king’. Lunch time, ‘eat like a queen’. At supper time, ‘eat like a pauper’ “. I agree, breakfast should be our biggest meal of the day, not the other way around. Why is that? Because our body needs full energy as we start our day. Eating a good breakfast is the only way to refuel our energy stores after a night spent sleeping, and skipping breakfast can affect our overall energy level, and our health. There are reasons why some people eat a small breakfast or don’t eat breakfast. For those early workers, they may end up eating while driving, eat later in the morning  or they may end up not eating breakfast at all. I used to eat less in the morning, sometimes I felt like I didn’t have an appetite. Typically my heaviest meal of the day is lunch, but, I am doing much better now… well, I have to train myself! I hope you are eating a good, heavy breakfast too —not at dinner time!

But what about those people that don’t have food to eat at least twice a day? God provides as He always does, we just have to be diligent enough and ask Him to help us. We can plant our own fruits and vegetables. That’s a great idea… that will give us something healthy, organic and fresh to eat. Anyway, a breakfast menu doesn’t need to be complicated, at least in my opinion. Nutritious and filling food is what we need to start our day. This breakfast idea is as easy as cooking your fried rice. I used my homemade tofu in making this scrambled tofu.

Classification: Vegan

Good source of: fiber, calciummanganesecopperseleniumprotein, phosphorus, omega-3 fatsironmagnesiumzincvitamin B,

 INGREDIENTS:

1 pack firm tofu (about 3 cups when mashed)

1 cup onion, diced

1 TBspoon coconut oil

1/2 cup red bell pepper, diced

1 & 1/2 TBspoon nutritional yeast (optional, use available seasoning)

2 TBspoons chicken style seasoning powder (or any seasoning available)

1/2 cup peas or any veggies you like

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon kelp powder/granules (optional)

1/8 teaspoon mushroom seasoning powder (optional)

STEPS:

1. Drain excess water from tofu. In a medium size bowl, crumble tofu using fingers, spatula or a masher.

2. Heat cooking oil in a pan over medium heat. Sautee onion for about a minute. Add crumbled tofu and the rest of the ingredients. Stir occasionally. Cooking time may take about 15-30 depending on desired texture. Tofu will be slightly brown and firmer when cooked.

3. Eat scrambled tofu with toasted (or untoasted) wheat bread, fruits, a glass of fresh juice, a handful of nuts, and something else to make you full. ;-D

Makes about 5 servings.

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Almond Milk (homemade)

What is your milk preference? Some people like Soy milk, others like rice milk, almond milk or a mixture of rice and almond milk. I’ve tasted other vegan milk before, and they’re simply delicious. Each have its own unique taste. I would say of the three kinds of milk I mentioned, rice milk is the cheapest. Probably because it’s more common and has less nutrients compared to other plant-based milk.  On the other hand, Almond is more expensive and not as common to acquire in some parts of the world. But, the good news is, there are alternatives we can use to make plant-based milk — Mung bean and Red beans, to name a few!  Isn’t God wonderful that He provides us with varieties? Anyway, Almond nuts is rich and creamy in taste that’s why it makes good milk. Because almond milk is lactose and casein free, it’s appropriate for the lactose intolerant and those with gluten allergies. Great for vegetarians, vegans, and people like me and you! 🙂

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CLASSIFICATION: Vegan, gluten-free

Good source of:   biotinvitamin Emanganesecoppervitamin B2, phosphorus,  magnesium, molybdenum, fiber

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INGREDIENTS:

1 cup almond nuts (unpeeled)

4 and 1/2 cups water, divided

2 TBspoons maple syrup (or other real sweetener)

1 TBspoon cane sugar crystals

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

STEPS:

You can choose to not soak almonds nuts, or soak it for 8 hours or over night. In this recipe I used unsoaked nuts. Soaked almond nuts is softer and easier to blend.

1. Wash unpeeled almond nuts. Drain. Put in a blender/food processor with 1 cup of water. Blend thoroughly for 2-3 minutes until it becomes thick and finely blended. (If you used soaked nuts, you blend it with 2 cups of water for the initial blending as nuts expands a little bit, then just add remaining 2 & 1/2 cups water as you continue on with the process.)

2. Add another cup of water and blend again for another 2 minutes. Put 1 and 1/2 cup water and blend again for another minute or so. (Total of 3 and 1/2 cups water used up).

3. In the process of separating the pulp from milk, you’ll need a wide mouth pitcher or good size container to store the milk. Use a very fine mesh strainer or cheese cloth for nut milk for straining almond pulp. Using a spatula or hands, gently squeeze out the milk residue in the pulp.

4. Blend the pulp with the remaining cup of water and blend for another minute to get most of the milk out of the pulp. Redo step number 3.

5. Season your milk. You can add more flavor as you desire. Enjoy!

Great for breakfast cereal, smoothie, pudding and other desserts!
Makes about 5 cups of milk.

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TIPS:

Save almond pulp paste. Spread paste as thinly as possible onto a baking pan lined with a parchment paper. Bake at 200 degrees for several hours. Check occasionally. When pulp paste hardens and crumbly to touch, it is finish. Pulverize the dehydrated paste using a fork, blender or food processor for finer grind. You’ll get about 1/2 cup almond meal.

Almond meal can be added to your bread and pastries, loaf and burgers.