Category Archives: Breakfast

Sweet Potato Coconut Nog Pancakes

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Pancakes are great for little kids for many reasons – they’re portable in a hurry (without syrup, of course), they’re great for practicing fork skills, they reheat well and they’re easy to make!

Sweet Potato Coconut Nog Pancakes

This recipe (original was Pumpkin Pancakes) is from a fellow blogger Cooking with Two Vegan Boys, she understands what it’s like to feed little kids!! I’m going to try her Starbucks Pumpkin Scones next!

This is a little more sweetness than I usually serve for breakfast but it was a really nice treat! My toddler loved them plain.

Sweet Potato Coconut Nog Pancakes

1 c soymilk

1 cup So Delicious Coconut Nog

1c sweet potato

2T margarine, melted – I used the new Earth Balance Coconut Spread

2t molasses

2T ground flax

3T sugar – I used turbinado

2c flour – I used whole wheat flour

2t baking powder

1t baking soda

1/4t salt

1t allspice

1t cinnamon

1/2t ginger powder

1/4t nutmeg

1 In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

2. Lightly grease a skillet or griddle, pour 1/3c of batter (or more for larger pancakes) onto the griddle. *NOTE: These pancakes were thick and cake-like! I suggest flipping them a few times, pressing down lightly to smooth them down each time.

3. Cook until golden on both sides.  Serve with warm maple syrup.

Mix dry ingredients

Add wet ingredients to dry ingredients

Gently stir to combine

They're thick so flip them a few times, lightly pat them flat each time

Yummy!

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Healthy Breakfast Tacos

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The original recipe is featured in the film The Engine 2 Kitchen Rescue with Rip Esselstyn . I added extra veggies to ours, it turned out great! We’ve been trying to cut down (and eventually cut out) all added oils in our diet, this recipe was perfect! My toddler also loved this!

Healthy Breakfast Tacos

We really enjoyed this movie! (You can buy it here) My hubby requested I make these breakfast tacos, he loves anything with hash brown potatoes!

Ingredients:

1 large onion, diced

2-4 cloves garlic, minced

1 can fat-free refried beans

1 12oz package organic tofu, drained and pressed

1 package sliced mushrooms (I used baby portobellos)

2 bunches of spinach

1 16oz package frozen hash brown potatoes (fat-free, no salt added) – I used Cascadia Farms Organic Potatoes

1 tsp turmeric

1/2 tsp cumin

1 1/2 Tbsp nutritional yeast

Black pepper, to taste

Salsa, to top

Avocado, to top tacos

Tortillas of your choice (I used Ezekiel Sprouted Tortillas)

Sliced limes, to top

Directions:

1. Drain, press, and mash tofu. Saute the onion and garlic in a skillet on medium heat until translucent.

2. Add tofu, turmeric, cumin, and nutritional yeast. Mix together and cook for 4-5 minutes. Add mushrooms and saute until soft.

3. Add spinach, cover pan with lid so spinach can wilt. Once wilted and bright green, add black pepper to taste.

3. Heat potatoes in a separate skillet, on medium heat. Stir continuously to prevent potatoes from sticking to pan. Add a bit of water to help.

4. Heat refried beans in another pan.

5. Warm tortillas and assemble tacos.

6. Garnish with salsa, avocado and lime wedges.

Saute onion and garlic

Add crumbled tofu and spices

Add mushrooms and saute

Add spinach and cover until wilted and bright green

Season with black pepper

Cook hash browns in a separate pan

Assemble tacos and enjoy!

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Banana Walnut Pancakes

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These are really good and easy to make, plus this batch makes a bunch of leftovers – great when you’ve been up all night with your 4-month old and you need a quick breakfast for your toddler! That’s my story lately so I really appreciate these kind of easy recipes. My toddler loves these pancakes! I top them with peanut butter and bananas for her… pure maple syrup for me. I put the leftovers in the fridge and toast them the next day.

Banana Walnut Pancakes

This is another… wait for it… Melomeals recipe! I used applesauce instead of oil because I’m really trying to cut down on my oil consumption, you can use oil if you wish.

Banana Walnut Pancakes 
* 2 c white whole wheat flour

* 1 T baking powder

* 1 t cinnamon

* 1/4 c brown sugar

* pinch salt

* 2 c soymilk – I used my homemade hemp milk

* 1 T vinegar

* 1/3 c olive oil – I used about 1/2 cup applesauce instead

* 1 t vanilla

* 1 large banana, mashed

* 1/2 c walnuts 

Method:

  1. Mix dry ingredients together in a large bowl
  2. Mix wet ingredients together along with the walnuts and add to the dry
  3. Cook in a cast iron skillet or griddle over medium heat for around 3 minutes a side 

Mix dry ingredients together

Mix wet ingredients together

Add wet ingredients to dry ingredients with walnuts

Spoon out batter, cook until brown on each side. Enjoy with maple syrup!

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Breakfast Bulgur Porridge

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This is one of our regular hot breakfast dishes, great for cold mornings and toddlers learning to master the use of a spoon! This is easy to make and full of protein, fiber, calcium and vitamins D and B12… plus it’s delish! Bulgur does not need to be soaked overnight.

Breakfast Bulgur Porridge

My toddler obviously enjoys this…

Yummy!

Ingredients:

1 cup almond milk – I use homemade hemp milk but use whatever you wish

1 cup water

1/2 cup bulgur – I buy mine in bulk from Sprouts

1/4 cup raisins

Pinch of salt

1-2 Tbsp pure maple syrup

Sliced fruit for serving – I add bananas, strawberries, blueberries, kiwis, persimmons… whatever I have

Directions:

1. In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water – bring to a boil.

2. Reduce heat to medium and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal – about 10-15 minutes

3. Dish into bowls and top with maple syrup. Serve warm with fruit on top or plain.

Combine milk, bulgur, raisins, salt and water - bring to boil

Reduce heat, simmer until bulgur is like oatmeal

Serve with maple syrup and sliced fruit

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Eggless Matzo Brei

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This recipe is just in time for Hanukkah! This eggless version of traditional matzo brei is really good! The mushrooms and spinach are excellent additions!

Mazel Tov!

I found this recipe from Chef Chloe’s website – I reduced the salt and changed a few more things. 

  • Vegan Matzo Brei
    • 5 sheets of Matzo – I use whole wheat
    • 7 ounces silken tofu
    • 2 tablespoons vegan margarine – Earth Balance
    • 1/2 cup soy, almond, or rice milk – I use almond
    • 1/2 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon turmeric
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1-2 tablespoons olive oil
    • 1 onion, chopped
    • 2-3 cloves garlic, chopped
    • 8 ounces crimini mushrooms, sliced – I use baby portobellos
    • 5 ounces baby spinach – I use 3-4 large handfuls

INSTRUCTIONS

1. Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.

2. Meanwhile, combine tofu, vegan margarine, non-dairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.

3. In a large non-stick skillet, heat olive oil over medium-high heat and sauté onions, garlic and mushrooms until soft and slightly browned. Add spinach and let cook until wilted.

4. Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the matzo is coated with the tofu mixture. Let cook until lightly browned and crispy on edges.

  • Whole wheat matzos

    Soak matzos in water for 5-10 minutes or until soggy

    Combine "egg" ingredients in food processor

    Process until smooth

    Saute onions, garlic and mushrooms

    Add spinach and cook until wilted

    Add drained matzo and "egg" mixture to skillet, coat evenly

    Cook until lightly browned and crispy

    Mazel Tov!


 

Kid Friendly Green Smoothie

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This is one of my toddler’s favorite Green Smoothies! Perfect for those days when it seems like your kids hate your cooking and won’t eat anything but snacks and air (it seems!). We like this one too, the peanut butter addition is good! I like to add a scoop of protein powder to this for my breakfast – I like Vega Whole Food Optimizer or Ultimate Meal powder. I make this in my Vitamix, best blender for Green Smoothies! I get most of my smoothie ingredients from my CSA box, delivered weekly from Abundant Harvest Organics and Squeeze Play Organics!

Kid Friendly Green Smoothie

  • 2 ripe bananas – can use frozen
  • 1/2 organic apple, core removed – granny smith is good, gala and fuji too (I get THE BEST apples from my CSA!!)
  • 1 pear, seeds removed (CSA Delivery favorite!)
  • 2 dates, pits removed (Halawy are my favorite!)
  • 1 heaping teaspoon of peanut butter
  • 1 small cucumber
  • 1 or 2 handfuls of fresh spinach (extra here, again from my CSA!)
  • 1 large leaf of dinosaur kale (without thick stem)
  • 1/2 cup of almond milk, hemp milk, coconut milk or soy milk
  • 1/2 cup of orange juice (or just add an extra orange)
  • Optional but really good – mint leaves, ginger, celery
  • Blend & Enjoy!

Learning how to use a straw cup

I let her lick the peanut butter spoon... as you can see!!