California Omelette with Homemade Breakfast Potatoes
- 4 eggs
- 1 avocado -diced
- 1/4 red onion - diced
- 1/2 head of broccoli - small pieces
- 2 stalks green onion
- 4 slices of havarti cheese with dill
- 1 tomato - diced
- Salt and pepper to taste
- 2 medium potatoes (I like to use russet) - diced
- 1/2 an onion - diced
- 1/4 red bell pepper - diced
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Pinch of paprika
- Pinch of pepper
- Pinch of cayenne pepper
- Oil for pan
- Heat pan and cook onions with a pinch of salt for about 3-5 minutes
- Add broccoli and cook for an additional 3 minutes and then remove from pan
- Crack 2 eggs, scramble lightly leaving it to make a circle as the base for your omelette, add 2 slices of cheese on top, add tomato
- Add salt and pepper
- Cook until the bottom starts to lightly brown
- Fold over one side and flip on rotate, flipping onto both sides until bottom is browned and egg is cooked in the middle
- If you have two pans or a griddle you should make both omelettes at once so they are served warm together
- Top each omelette with half of the avocado and sprinkle the green onion over the omelettes and the potatoes
- Boil the potatoes
- Heat pan and add onions & pepper. Cook for about 5 minutes
- Add potatoes and all of the seasoning. Toss well and cook for an additional 5 minutes
- Toss again and scrap all the goodness of the pan and mix it in, cook for another 5-10 minutes.
- Taste. If needed, add more salt and pepper
- Serve with your favorite whole wheat toast!
Healthy & Hearty Cheddar Omelette
Okay, sometimes I really just need a plump Sunday breakfast. Well, almost every Sunday I feel this way. Again, my philosophy is to use whatever is in my fridge. I wanted something pretty healthy yet hardy and something my husband would eat as well (this can be a challenge). We had a tomato, cheddar, white beans, basil, and broccoli. Sold! 15 minutes later breakfast was served with some additional sides, not to mention a delicious bellini (prosecco and peach puree) to help wash down the delectable omelette delight. What a way to start my Sunday. In my opinion, the only way one should begin their Sunday. Now go cook your way into a relaxing end of your weekend!
- 4 eggs
- Small handful of basil - chopped
- 1/4 C cheddar cheese - diced
- Approx. 10 broccoli florets - diced
- 1 small tomato
- 1/2 15 oz can of white beans
- Shallot - diced
- Pinch of red pepper flake
- Salt & pepper to taste
- Olive oil for pan
- 6 strawberries
- 2 english muffins
- 4 hashbrowns
- Heat pan on low with olive oil. Add shallot and cook for about 3 minutes
- Add broccoli, white bean, tomato, salt & pepper, red pepper flake. Cook for 3-5 minutes
- Remove from pan, keep heat on, and re-oil
- Crack 2 eggs and lightly scramble. Add cheddar, pinch more salt & pepper, basil, and all other ingredients you've just cooked
- When bottom becomes lightly browned, fold omelette in half and briefly cook on both sides until egg center is fully cooked
- Do the same again for the other omelette. If you can do two pans at once or have a griddle I recommend doing this. Both omelettes will be perfectly hot and ready to eat together.
- Add side dishes and garnish with whole leaves of basil (optional)
- When I have brie cheese in the fridge I sometimes replace the cheddar. I love brie and basil together!
Veggie Twist on a BLT
- 2 slices hearty whole wheat bread - toasted
- 2 slices vegetarian bacon
- 2 medium slices of firm or extra firm tofu
- 1/2 avocado
- 2 slices of tomato
- 1 Tbl green onion - diced
- 6 baby spinach leaves
- 1 Tbl Vegenaise (my favorite is the grapeseed)
- Salt & pepper to taste
- 1 tsp taco seasoning
- 1 slice white american cheese (optional)
- Olive oil
- Coat tofu with oil and taco seasoning (both sides)
- Cook tofu on medium in pan until golden brown on both sides
- Spread the Vegenaise on both sides of toast
- Smash the avocado on both slices of bread and sprinkle with salt and pepper
- On one side of the toast place the spinach, bacon, and then tofu
- On the other side of toast place the green onions & top with cheese (optional), then top with tomato
- Put the pieces of bread together, slice in half, and enjoy!
- Smoked tempeh bacon is a very nice choice for your veggie bacon!
G’s Avocado Pasta
Greyson’s Avocado Pasta is incredibly easy, healthy, quick, and delish! One of his ultimate faves which works for my recently very busy schedule. Honestly, I usually make enough for 2 meals for the wee man and two meals for myself! And yes, I always use super cute pasta because it just makes the avocado shell bowl look even more fabulous. 😉 I always like to aim for ‘fabulous’. Hehe. Next time you have some super ripe avocados lying around, whip up some G’s Avocado Pasta!
- 1 avocado - smashed (save your avocado shells)
- 1/2 tsp lemon juice
- 2 1/2 Tbl cilantro - chopped
- 1 Tbl tofu - crumbled
- 1 Tbl plain greek yogurt
- 2 C cooked pasta
- Pinch of salt
- Mix the avocado and salt together in bowl
- Add the lemon juice, cilantro, tofu, greek yogurt - mix well
- Stir in the pasta and cover completely
- Place pasta in half of avocado shell
- Mix with diced tomato & sprinkle with parmesan cheese
The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever!
- 2 eggs
- 1 large potato, skin on - diced
- 2 C eggplant -diced
- 4 Tbl cooked lentils
- 1/3 C loosely packed fresh basil - chopped (save some for garnish)
- 1/4 C bread crumbs
- 1 C broccoli florets, no stems - diced
- 1 shallot - diced
- 1 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 2 tsp oregano
- 1 tsp salt
- 2 Tbl parmesan cheese (optional)
- Olive oil
- Grain and seeded buns
- 2 Tbl sesame paste OR tahini
- 1 1/2 Tbl lemon juice
- Pinch of salt
- 1/4 tsp garlic powder
- 1 Tbl freshly chopped cilantro
- 2 Tbl water
- 1/2 tsp chilis (I use jarred fermented Chinese chilis)
- 2 Tbl plain yogurt or plain greek yogurt
- 1/2 tsp dill
- Steam potatoes until soft
- Cook shallot for about 5 minutes
- Add lentils and stir for about 1 minutes
- Add garlic and stir for about 1 minute more
- Add eggplant and 1/2 tsp salt, 1 tsp oregano, 1 tsp cumin, 1/4 tsp cayenne and stir for 5 minutes
- Add broccoli, basil, and the rest of the seasoning, and stir for about 3-5 minutes
- If using parmesan, add now
- Remove from heat and place in bowl adding your potato, eggs and bread crumbs. Blend with immersion blender until smooth
- Let cool in fridge either briefly or overnight
- Form mixture into patties
- Brush patties with olive oil and heat in pan until each side is golden brown
- Mix all ingredients together and blend with immersion blender or small food processor
- Place the burger, open-faced, on the bottom bun
- Add sauce and garnish with basil
- To make these burgers really solid you can place them in the refrigerator for two hours or over night before cooking them.
- Feel free to plump these burgers up when serving with red leaf lettuce, onions, cucumbers or anything you'd like!
The Perfect Purple Potato Veggie Burger
- 4 medium purple potatoes - diced
- 1 1/2 C uncooked oats
- 1 red onion - diced
- 2 cloves garlic - diced
- Handful of cilantro
- 1 1/2 tsp sea salt
- 1 tsp cumin
- 1 Tbl oregano
- 1 small carrot - diced
- 1 egg
- Olive oil to brush on burger patties
- 4 seeded and plump whole wheat or grain buns
- 4 lettuce leaves
- 4 small slices white cheddar (optional)
- 1 avocado - sliced
- 1 small tomato - sliced
- 6 Tbl greek yogurt OR Vegenaise
- 2 tsp taco seasoning
- Heat the pan on low with add onions. Cook for about 3-5 minutes
- Add garlic and cook for 30 seconds more
- Add purple potatoes, carrots, salt, cumin, and oregano. Cook until potatoes are soft. Throw in the cilantro at the end
- Remove from heat and put in bowl with egg. Use immersion blender until smooth
- Add oatmeal and mix it in with your hands
- Form into 4 patties (put in fridge for two hours if you would like them to be more firm - not necessary though).
- Brush burgers with olive oil and cook on each side in pan until lightly browned. Top with cheese at the end if using (optional) to slightly melt
- Take the yogurt or Vegenaise and mix with taco seasoning
- Place lettuce leaves on bottom of buns
- Place burger on lettuce
- Top with sauce, avocado, and tomato
Vegan & Vegetarian Huevos Rancheros
- Handful cilantro - lightly chopped
- 3 stalks green onion - diced
- 8 Tbl vegetarian refried beans
- 2 slices cheddar cheese (optional)
- 3 Tbl red & yellow roasted peppers - juilienned
- 1 1/2-2 C spinach
- 2 wedges of lime
- 2 eggs (for vegetarian version)
- 4 slices tofu (for vegan version)
- 1 small tomato - diced
- 2 whole wheat tortillas
- Hot sauce as desired (I use a green & a red hot sauce)
- 1 tsp: cumin, oregano, cayenne pepper, garlic salt, salt OR taco seasoning
- Cook spinach in pan for about 1 minute with pinch of salt
- Add roasted peppers and cook for about 30 seconds more
- Smear refried beans on each tortilla and top with cheese (optional) & pinch with seasoning (don't use all of the seasoning)
- Cook eggs or tofu in a separate pan. Sprinkle each side with remaining seasoning
- In the meantime, heat an additional pan on low and put tortilla/s in pan.
- Add spinach & peppers and then place your egg or 2 slices of tofu on each tortilla and cook until tortilla gets crispy
- Garnish each tortilla with cilantro, hot sauce, and lime wedges (squeeze on top)
- Serve quickly while still warm!
- If you like more seasoning feel free to be liberal when sprinkling it on.
- When using eggs, I like to fry it over-medium.
Tofu Tuna
- 3/4 C diced white onion
- 1 drained & pressed firm brick of tofu - crumbled
- 150 grams plain greek yogurt or Vegenaise (I prefer the grapeseed Vegenaise) OR half yogurt & half Vegenaise
- 2 grams crumbled dried seaweed
- 1/2 tsp lemon juice
- 1 heaping Tbl dijon mustard (a bit more if you'd like)
- 2 1/4 tsp cumin
- 1 tsp tumeric
- 1 small stalk celery - diced
- Pinch of white pepper
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1 1/4 tsp soy sauce (I use Braggs Amino Acids)
- Put all of the ingredients in a bowl and mix together. Done!
- For a sandwich, I love this on a ciabatta roll with a piece of lettuce and a slice of provolone. The same with a wrap.
- Top on a bed of greens with some veggies for a delicious salad!
- Serve in a bowl as a dip with crackers and/or veggie sticks!