Tag Archives: breakfast

Whole Food Wheatberry Ginger Breakfast Bread (Sugar-Free)

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I’m running out of preschool breakfast ideas so I’ve been making these easy “breakfast breads” because they’re so good and so easy to heat up on busy mornings. I usually serve them toasted with almond butter but since they do not allow any nuts at school, I’ve been serving it plain with sliced bananas topped with hemp seeds and unsweetened coconut. Our 15 month loves these too and I enjoy a few extra minutes in the morning to enjoy my cup of coffee instead of making my usual somewhat complicated breakfast menu. 😉

Oh and your kids will NEVER notice there are lentils and zucchini in this bread!!!

Whole Food Wheatberry Ginger Breakfast Bread

Whole Food Wheatberry Ginger Breakfast Bread

The original recipe is from my FAVORITE chef Melody from Melomeals!! I’ve featured many of her recipes because they are staples in our house and I have to share them with you!! Please check out her blog and LIKE her on Facebook!!! 

I make this and her Coconut Ginger Carrot Breakfast Bread (Sugar, Soy & Wheat-Free). We love both of them and highly recommend trying them!! This are really the only “breads” we eat besides the occasional Ezekiel slice. 

Whole Food Wheatberry Ginger Breakfast Bread

  • 1 lb dry wheatberries ground into flour (around 3 ½ cups) – original recipe calls for barley but I bet anything would do. Rolled oats have worked for me in the past as well.
  • 1 tablespoon baking powder
  • 3 tablespoons cinnamon
  • heaping ¼ teaspoon each nutmeg, cloves and cardamom
  • ¼ teaspoon salt
  • 1/2 teaspoon Kal Stevia Powder
  • 2 cups cooked lentils – I’ve also used the Organic Sprouted Trio mix from Costco I was talking about on Facebook 🙂
  • 5 small, 3 medium or 2 large zucchinis
  • 1 ½ cups water
  • 1/2 cup unsweetened applesauce – I use the cinnamon flavor
  • 4-5 tablespoons fresh ginger
  • 2 teaspoons vinegar – I use apple cider vinegar 

Directions:

  1. Pre-heat oven to 375
  2. Grind the flour (I use my VitaMix), place in large bowl with the dry ingredients
  3. In a large blender, add the rest of the ingredients and blend until totally smooth
  4. Make a well and pour wet ingredients into the dry ingredients.
  5. Mix very well
  6. Grease a 9 by 13 pan and bake for 45 min – 1 hour, rotating pan halfway through
It is VERY important to let these cool completely before eating so the stevia flavor has a chance to settle down and mingle with the spices and moisture from the veggies/beans. The taste changes completely! 

 

Grind flour and place in large bowl. Blend the rest of the ingredients until smooth.

Add wet to dry and mix well

Smooth into 9″ x 13″ pan and bake for 45 min – 1 hour (I prefer 45 minutes, makes it a bit more chewy)

Allow to cool completely then cut and serve. Well…. I never get that far because I eat one small piece right when it comes out of the oven 😉

Quick and easy breakfast!!

Carrot Oatmeal Breakfast “Cookies”

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I’m always looking for ways to pack a bunch of nutrition into my preschoolers tiny breakfast/lunch box all while keeping the mess to a minimum. It’s not easy packing whole food plant-based meals sometimes so anything in a muffin, bar or cookie form is perfect. I very rarely use flour or other processed foods so that poses a bit of a challenge when cooking such things. These breakfast “cookies” are made with leftover No-Pumpkin Pie Oatmeal and they are very good! I’m sure you could use regular leftover oatmeal but I don’t think they’d be as good as these.

Carrot Oatmeal Breakfast “Cookies”

Recipe from Melomeals!!! What would I do without her!?!?! She has mad skills when it comes to the recreation of leftovers!!

Leftover Oatmeal Breakfast Cookies

½ batch ( around 1.5 cups ) No-Pumpkin Pie Oatmeal
1 c dry rolled oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia (optional)
¼ t baking powder
Around ¼ c liquid ( non dairy milk )

Method:
Mix well. Taste batter and add more spices if desired as well. Add to parchment paper.

Bake for 20 minutes  at 375 – I used an ice cream scoop to make bigger cookies and I found that 20 minutes was the right amount of baking time. The original recipe calls for 11 minutes so try that first if you’re making regular sized cookies.

Add leftover oatmeal with carrots, raisins, oats, stevia (if using) and non-dairy milk and mix well

Spoon onto cookie sheet lined with parchment paper – I used a larger ice cream scoop and flattened the cookies before baking

Flattened and shaped’ish

Allow them to cool completely. Ready to pack in our preschooler’s breakfast box!!!

 

 

 

 

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!


 

Protein Packed Apple Cinnamon Oatmeal

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This is a great way to use up leftover white beans and add a little more protein and fiber to your breakfast! Sometimes I add raisins, almonds or walnuts and I always top it with fruit!

Protein Packed Apple Cinnamon Oatmeal

This recipe is from Melomeals: Vegan For $3.33 A Day – she wrote it on her Facebook page one morning and I had to try it.

Protein Packed Apple Cinnamon Oatmeal

– 1/2 cup white beans (I use whatever I have left… today it was about 3/4 cup)

– 2 cups water

– 1/2 tsp cinnamon (I use 1 tsp)

– 1/4 tsp nutmeg

– 1 large apple, chopped

– 1/2 cup old-fashioned oats

– 1 Tbsp ground flax meal

– 1/4 tsp vanilla

– Stevia, to sweeten (I use Kal Brand Stevia Powder)

Directions:

1. Blend beans and water until smooth. (I use my magic bullet – it’s fast and cleanup is easy!)

– Add cinnamon, apple and oats to saucepan

– Bring to boil, reduce heat to low and cover – cook for 10 minutes

– Remove from heat, stir in flax and vanilla

– Sweeten with Stevia

Use leftover white beans

Blend in Magic Bullet

Add cinnamon, apples and oats to saucepan with bean water

Bring to a boil, cover and cook for 10 minutes

Add flax meal and vanilla before serving... sweeten with Stevia

Yummy!

 

Apple Cinnamon Breakfast Quinoa

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3

I love quinoa (pronounced “Keen-Wah”) for breakfast! It has such a warm nutty flavor!

I have a few recipes I follow or I just throw whatever I have in the cupboard in my quinoa – raisins, dried cranberries, sliced almonds, chia seeds, walnuts, etc. I don’t usually follow a recipe but I figured posting accurate amounts of everything would help if someone wanted to try quinoa for breakfast.

I buy my quinoa at Costco – It’s about $9 for a big bag and it’s organic.

This recipe is from Happy Healthy Mama food blog, it’s really easy and I bet you have all these ingredients in your kitchen! Her other breakfast recipe, Orange Banana Walnut Breakfast Quinoa, is our favorite too!