Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings!
I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog!
For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!
Mexican Vegan Sushi Rolls! are so incredibly healthy, easy, and delicious. I wanted to do something unique with my nori rolls so I looked at what I had to get rid of in my fridge, and this idea rolled (hehe) right into my head. I had whipped up some fire roasted hot sauce last week with my various hot peppers that are pouring out of my garden. I smothered the inside (and out) with it. Of course, using store bought hot sauce will be just as amazing. From there, I added my sushi rice, and everything else from the recipe card below…
Everyone always assumes that I don’t eat sushi because I’m veg. Sushi is an awesome veggie or vegan food! You can put absolutely anything in it. The weirder the rolls, the better. At least in my humble opinion. 😉 Carrots, cucumbers, and avocado. That is primarily the “it” veggie sushi roll. Screw that! Shove some buffalo patties, chives, and pinto beans in there! Why not use tofu or tempeh? Go Italian style with some amazing Tofurky Sun-dried tomato/basil sausages and more. Go Greek with olives, tomato, and hummus, think of throwing some kind of veggie patty or a falafel in there! There’s no end to what you can roll into your nori. Obviously, swishing it down with some hot saki is highly recommended, or even encouraged. I live near a saki factory where you can go and taste the amazing flavors that sakis have to offer. Pretty dope! If I haven’t mentioned it before, I’m in love with living in Oregon again. Five years in China and I’m extra freakin’ in love with this orgasmic place! I get asked all the time why in the world I don’t live in New York (my home state), and I have one answer: The Pacific Northwest rocks!
Mexican Vegan Sushi Rolls! should be on your list of things to make this week. In addition to some cocktails, Halloween decorations, jack-o’-laterns, and costumes of course. 😉 Eat up and enjoy!
- 4 Nori wraps
- 3/4 C cooked sushi rice
- 1 vegan buffalo chicken patty (I use Boca) cut into strips
- 1 slice vegan cheese (I used Field Roast Chao - Tomato Cayenne) cut into strips
- A handful of chives cut in half
- 8 slices of cucumber
- 8 slices of carrot
- Optional: avocado slices (recommended) & cilantro to taste
- Pinto beans to taste (I dived 3/4 of a can)
- Hot sauce for inside and out - to taste
- Optional: Everything bagel seasoning for a garnish (I used Everything But The Bagel from Trader Joe's)
- Top each sushi roll with rice (split evenly among all 4 rolls)
- Add hot sauce on each roll (to your taste)
- Add beans
- Add cheese and buffalo patty
- Add carrots and cucumbers
- If using, add avocado and cilantro now
- Add chives
- Roll them up and lightly rub with water then sprinkle with everything seasoning
- Garnish with hot sauce
- Feel free to squeeze a fresh lime over those rolls!
- Hot saki OR Hefeweizen, Witbier, American Ales
Easy Whole Wheat Grain Bread is delicious, healthy, and incredibly simple to make! It reminds you of why homemade bread is so superior to store bought loaves. Whole wheat flour, flax seeds, and oats are the foundation of this incredible bread. If I had sunflower seeds I would’ve thrown them in too, but hey, create with what you have and waste not! Are you sick of hearing me say that yet? 😉
When I was in Ireland I ate homemade ‘brown bread’ at my relative’s house daily. This bread recipe reminds of the brown bread I had when I was there. Prior to arriving my mom said 2 things to me: 1- You must accept tea when offered to you. 2- You must eat the brown bread when offered to you. So, I did! Boat loads and boat loads of it with my friend, Cheryl. Perhaps my mom could’ve offered me alternate advice about traveling through Europe with my 18 year old friend a week after we graduated high school, but perhaps she knew I wouldn’t have taken it. It was surreal to be away, so far away, and so free, for the first time in our lives. We had no idea what the hell we were doing, were supposed to be seeing, what we shouldn’t be doing… 😉 So, we did everything, and it was awesome.
This Easy Whole Wheat Grain Bread is crazy easy, delicious, and healthy. It wins across the board! Great with butter, hummus, or any spread, and excellent for sandwiches, too. Get down with the bread and #carbthe’bleep’up! (My favorite hashtag on Instagram) 😉
- 4 C whole wheat flour
- 1 1/2 cups warm water
- 1 packet fast-acting yeast
- 2 Tbl agave or honey (I use agave)
- 1-2 Tbl flaxseed (Pending upon what you prefer)
- 3 Tbl oats
- 1 tsp salt
- Put all ingredients into a large mixing bowl leaving 1/4 flour for later, and stir well
- When fully stirred, knead dough with hands
- Add flour until the dough doesn't stick to the bowl any longer
- Spray the bowl and cover dough with a cloth - let rise for 2 hours
- Next, let rise in fridge for an additional 2-3 hours
- Take bread out of the refrigerator and knead
- Spray a loaf pan and shape the dough inside the pan. Spray top of bread. Cover with plastic wrap and let sit for 30-40 minutes
- Bake bread for 30-35 minutes at 425f
- Great with butter, hummus, or any spread! Excellent as a sandwich bread as well.
Well, it’s official. I’ve finally decided that to make my goal weight by mid-June I am officially going to have to kind of… err… sort of… uugghh… maybe diet a bit! Yuck! That tasted bad evening writing down that hateful “d” word. I made it 6 months while staying on target or even getting ahead of my chart and have hit the longest of plateaus over the past 3 months. If I plan on “making it” to the finish line I have to actually cut back a bit. I’ve also just revamped my workout. In previous posts I had mentioned the glory of Jillian Michael’s Shred It Level 1. Well, now it’s Level 2 in addition to her 6 Weeks to 6 Pack Abs (if you want to die a painful workout death… do this. It’s killer! But amazing), and I am taking hour long Latin dance classes every Friday. I feel the combo should get me to where I need to be in the short bit of time I seem to have left. Sigh, sigh, and sigh again… however, I feel great! So, that’s the silver lining, and the hope for total “svelte-ness” is my dangling carrot. In my mind it’s super model status, however, reality strikes in the form of a possible thinner thigh, arm, and a true dream of 50% of Jillian Michael’s abs. We dream big here my friends. I mean BIG. I do indeed, dare to dream.
I start every morning with my G’s Oatmeal Smoothie recipe. My little man (Greyson) LOVES them, as do my husband and myself. Berries mixed with oatmeal, coconut milk, and yes, spinach! Don’t let this scare you! The spinach is masked by the coconut and the sweet fruit. An incredibly healthy and satisfying start to your day. Not to mention, I make it the night before so the oats have been fully soaked, it will be cold without having to add ice, and let’s face it, one less step to slow down your morning. Sold! Next, I arrive at work and have a small snack of almonds, walnuts, pumpkin seeds, and a clementine. I love all of them and they keep my belly content until a later snack or early lunch. I swallow this down with a cup of chrysanthemum tea with a dash of cayenne pepper, lemon juice, and an ever-so-small squeeze of agave. This is incredibly refreshing and easy to drink. After this, I return to the caffeine with a Jasmine Green Tea (I have a black coffee as soon as I arrive at work). For a small lunch or hefty snack, I have a whole wheat slice of bakery bread loaded with all kinds of delicious seeds, and I smother it in my homemade Classic Hummus after smashing some avocado on the bread (sometimes with a tomato or some cheese as well-all depends on how crazy I feel that day!). If I want to make this more of a lunch, I will have a heftier slice of my bread and it’s toppings plus I’ll tack on a salad or soup, like my Pesto Mushroom Salad or my Creamy Vegan Broccoli Soup. I’m not trying to pack the calories in but I definitely want to feel satisfied and really enjoy my food. What’s eating if we don’t love it?! My goal is to fuel my body with the “best” and enjoy it in the making. Simple, happy, delicious. Join me in my not-so-new morning mantra!
Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) is a sandwich from my childhood. Therefore, this will be one of my more poetic posts. If you’re from LI or the greater LI, NY area you are already familiar with summers at the beach… Robert Moses was my every weekend. An amazing Long Island beach that from an aerial view could be hard to see the sand, as it was packed to the brim with bodies & umbrellas. People having picnics and playing paddle ball, body surfing, boogie boarding, reading magazines, and listening to classics on the radio, all whilst under a sea of umbrellas…everyone there for the same reason, enjoying the same sun, sand, and sea. To sum it up, it was AMAZING! Coconut ice cream bars from the vendors strolling along the beach and for those who could imbibe, cocktails masked in coolers poured into a classic Solo cup. Does life get better than this? Truly, I think not. If yours does, please share because I want to know your secrets! I digress, this is where Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) was born. My mother would pack the “herd” loads of food for the day. We were always going strong in the number department! At this point, 4 children plus friends made for an even better beach day. My mom always made these amazing sandwiches. They were made “special” just for the beach. They were delicious to begin with, but I am more than sure this only helped to make them taste even more scrumptious! Eggplant cooked with oregano, feta, tomato, red onion, spinach, fresh basil, and a fresh baked baguette- simple, easy, and amazing! I’ve taken some liberties with my mother’s sandwich but that’s only because I cannot remember it in its true form. In Beijing, I am most definitely not having beach weekends, however, in the Spring season, when pollution allows, Chaoyang Park is pumpin’ and we are a’ picnickin’! Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) was our last bite of delish at the park. Sharing my childhood tastes and memories with you…
- 1 medium sized baguette (fresh bakery style is best)
- 1 handful of spinach
- 1/4 C chopped fresh basil
- 1/2 small red onion (I keep them in rings)
- 1 small ripe tomato-sliced
- 1 small eggplant-sliced
- Feta cheese - to taste (I like a fair amount)!
- 1 tsp lemon (1 slice) or lemon juice (optional)
- Oregano to taste
- Salt & pepper to taste
- Olive for pan & for brushing on the baguette
- Cook your eggplant with lemon (optional), salt, pepper, and oregano for about 3-5 minutes depending on the thickness
- Slice open baguette and brush each side with olive oil. Sprinkle on salt/pepper, and more oregano if you desire (I do)!
- Place the feta, onion, and basil on the bottom. Next, top with tomato, eggplant, and then spinach
- Beer pairing: (In your beach cup of course)!
- Cold Amber or ESB
- Sauvignon blanc OR Chardonnay will both do here!