“Just Egg” New Yorker Omelet is VEGAN & loaded with delicious Italian NY style flavors. Easy, healthy, done in 10 minutes! If you follow my blog, you already know how obsessed with JUST EGG I am. I literally eat it (mostly in omelet form) every morning that I can. I was a lover of real eggs back in the day, but Just Egg is even better in my opinion! Vegan eggs for the win – hell yeah.
Currently, I am on a road trip through California. You can follow my journey on Insta (https://www.instagram.com/foodgalleygab/) or some of it on FB (https://www.facebook.com/foodgalleygab). I left about 17 days ago from Portland, OR. Sadly, I have only had my Just Egg twice at the beginning of my adventure. I brought my camping stove so I could stay in motels and keep the trip cheap-o. The stove has somewhat worked but I am loving how vegan-friendly California is. And, I’m obsessed with Ike’s sandwiches.
2020 sucked for almost everyone. It sucked pretty extra hard for me with a fucked up post-divorce scenario. I needed 2021 to start with a bang so I made a decision to do my California road trip adventure with my kiddo, Greyson. I was gone a week later. And, honestly… it has been AMAZING so far. Taking the time to sort out my plans, be happy (first time in two years I’ve made it this long without depression), and be outside as much as possible. Thus far, a massive success.
I stopped in southern OR for one night. Then San Fran, Santa Cruz, San Luis Obispo, Venice Beach, Palm Springs (and surroundings), and Calabasas (and surroundings). I’m eventually hitting up Monterey and will then stay with my sister and fam in Santa Clara. I’ll take a breather there and then head to Mendocino, and back into OR. From there I’ll stay in Ashland, then Sisters, and finally, back home to Portland. I haven’t decided if I am going to stay in Portland before I get to China. They will aren’t letting in dependents so I am still stuck, teaching from abroad. I can’t believe we were supposed to move last July. I am so ready to be back in China living the glorious expat life! Like, yesterday…
Anyway, back to vegan omelets. “Just Egg” New Yorker Omelet is the bomb! This is great for breakfast or for any meal of the day! I have loads of delicious Just Egg recipes. Click on the name of the recipe below to bring you directly to that link. Cheers to making this year better. 🙂
For your cooking pleasure – (been listening to lots of Bob Dylan on my road trip):
Makes 1 large omelet
Ingredients –
1/2 bottle of Just Egg
1/4 C shredded vegan mozzarella (I used Violife)
2 tsp vegan shredded parmesan (I used Follow Your Heart)
1 Tbl capers
1 1/2 Tbl chopped marinated artichoke hearts
2 Tbl sliced olives (I used black olives)
2 C loosely packed baby spinach
2 Tbl (heaping) cannellini beans
1/2 tsp fresh chopped thyme (less if using dried thyme)
1 tsp fresh chopped basil (less if using dried basil)
Salt & pepper to taste
Olive oil for pan
Directions –
Heat oil in small pan over medium low and then pour in Just Egg
Add salt, pepper, basil, and thyme (spread evenly on top of omelet)
Evenly spread beans, olives, capers, and cheese – let cook for about 2-3 minutes
Add the spinach and let cook for about 2 minutes more. The bottom of the omelet should be cooked and slowly cooking through to the top
Fold omelet over and cook for one minute on each side – the inside should be fully cooked
Serve with a delicious piece of fresh bakery bread! (I used a fresh roasted garlic clove loaf)
Pair with –
Cava sparkling wine OR a Blanc de blancs
The BOMB “Just Egg” Vegan California Omelet! Is so creamy and delicious that I made it three days in a row. It’s quick, easy, healthy, and amazingly flavorful. In my opinion, this is a classic California-style omelet. And, from my time living in Huntington Beach, CA, and knowing how much Californians appreciate a good hot sauce, I implore you to top this babe off with some bomb-ass heat. I LOVE Aardvark hot sauce, and, it is HOT! I smothered The BOMB “Just Egg” Vegan California Omelet! In Aardvark – an insanely perfect combo.
Like I said in my last post, Just Egg Hash Brown Omelet, I am a total “Just Egg” fanatic these days, and plan on posting loads more “Just Egg” recipes this month (in addition to some bomb holiday recipes). If you haven’t tried it, you should – like yesterday. I used to love eggs; however, these top real eggs for me. They are the shit!
This past month, I’ve had time for me. Sooo crazy. I love being a single mom but shit has been incredibly bad with the ex for the past year and a half. I’d also been suffering from severe depression for the past two years. I’ve had many bouts with depression my entire life, often crippled with life-shattering anxiety. I had at least gotten rid of the anxiety over the past ten years… that is until about 4 months ago, when it came exploding back into my life like a fucking atomic bomb.
Thankfully, it has recently left me. Over the past month or so, I feel better than I have in years. The depression has lifted, the anxiety has left, and I feel great. I am no longer on any kind of meds and I find myself able to live life like “me” again. Cleaning, working, doing basically anything feels good and feels easy. When you’re super fucked up, everything you try to do, something as simple as washing a dish, feels almost impossible. People who suffer understand this, people who don’t? Well, I’ve found VERY few who understand. It is mind-blowing and frustrating when people don’t at all get it and they judge your lack of abilities. The anger is intense!
I say all of this because I feel that people should not be ashamed and embarrassed. I say all of this so that people who “don’t get it,” may muster up some sympathy and empathy for someone they know/love who is suffering. I say all of this because it is the holiday season, this past year has been a total piece of shit for everyone, and we need to take a moment, a season, to say, “fuck it,” and be kind, thankful, and appreciative. Welcome to the “gab” portion of foodgalleygab. 😉
Anyway, back to the grub. The BOMB “Just Egg” Vegan California Omelet! Is just that, totally fucking “BOMB!” If you are a “Just Egg” lover like me, please leave me a comment and let me know your fave “Just Egg” recipes, or a recipe you’d like from me, FGG. Happy Holidays!
I heard this at my friend’s house the other day and it was a total flashback! I did a dance to this in college at our annual Dance Concert. Fuck, I miss dancing! Cook and listen to music, it’s free and amazing therapy…
Serves 1-2
Ingredients –
1/2 bottle of “Just Egg”
1/2 small avocado – diced
2 Tbl black olives – sliced
1/4 C small white beans (navy beans)
1/3 C veggie sausage – cut into small pieces (I use Gimme Lean Sausage and roll them into little pieces)
1/3 C micro-greens
1/2 C baby spinach
1/3 C shredded vegan cheddar (I use Violife shreds – use something that melts well)
1 Tbl dried oregano
1 tsp dried cilantro
Optional – 1/2 tsp garlic powder
Salt & pepper to taste
Olive oil for pan
Directions –
In a small pan, heat olive oil over medium heat. Once warm, add veggie sausage (if you’re using Gimme Lean) and cook for a minute. If you’re using another veggie sausage that is already cooked or doesn’t need to be cooked, skip this step and pour in your “Just Egg.” If not, once Gimme Lean is cooked, pour in “Just Egg” – you may want to reduce your heat to medium-low if the egg is cooking too quickly
Add all of your herbs, garlic, cheese, olives, and beans – spread evenly over egg – let cook for about 1-2 minutes
Add spinach and micro-greens and let cook for 2-3 minutes more
Add avocado and salt & pepper – if bottom of egg is lightly browned, fold in half and then cook on each side for about 30 seconds
Done!
Click on the recipe name below to bring you to more of my “Just Egg” recipes!
Just Egg Hash Brown Omelet is the perfect breakfast, snack, or hangover cure. 😉 Done in just over 5 minutes and requires very few ingredients. It’s good just because of its simplicity – you can taste all of the ingredients.
You literally just pop a hash brown into a small pan layered with “Just Egg,” over a slice of vegan cheese. I added olives because I had them and think they’re amazingly delicious in any omelet, some oregano, salt & pepper, and then topped it all with a combo of Cholula and Aardvark hot sauce. Voila… Just Egg Hash Brown Omelet pure deliciousness.
Since I’ve become your every day “Just Egg” whore, I can’t stop creating omelets. I have a Just Egg California Omelet recipe that I’m going to post soon, too. It might be my favorite one yet, and there have been many contenders! Coming soon will be a Just Egg frittata and a Just Egg quiche. My blog just may turn into an ode to Just Egg. Fuck it! Why not? 2020 has been nothing but anything and everything I NEVER thought it would be.
Let me know what you make with your Just Egg. In the meantime, enjoy the shit outta this Just Egg Hash Brown Omelet! 😉
For your Just Egg Hash Brown Omelet cooking pleasure and a relaxing morning (I finally just taught myself this version on the piano)…
Serves 1 – 2
Ingredients –
1/2 container of Just Egg
1 frozen hash brown
2 Tbl sliced black olives
1 slice vegan cheddar (provolone or smoky gouda would be delish as well – cheddar suits the hangover best – lol)
1/2 tsp dried oregano
Salt & pepper to taste
Olive oil for pan
Directions –
Either microwave your hash brown or cook it in your pan first and then remove it
In a small pan, add olive oil over medium heat. Once hot, pour in Just Egg and sprinkle evenly with oregano, and salt & pepper – let cook for one minute
Place your cheese slice in the center of the Just Egg in the pan (you may need to turn your pan down to medium-low if your Just Egg is cooking too fast). Place your hash brown in the center on top of the cheese, then sprinkle the olives evenly around the hashbrown and let cook for about 1-2 minutes (until bottom is lightly brown or cooked to your liking)
Flip the omelet carefully to keep it fully intact and let cook on the other side for 1-2 minutes more
Done!
Drink pairing –
Red beer (I like mine with a dash of Tabasco)
Mimosa
Pale ale
Vegan Quinoa Chorizo Loaded Breakfast Burrito is the bomb! So easy, so delicious, crazy healthy, and flavor-packed. Done in 10 minutes! If I could make this every weekend, I would.
I made my own instant pot pinto beans which really adds to the overall deliciousness of this vegan breakfast burrito. Honestly, any breakfast that is Mexican-inspired is almost always a huge hit with me. In the pictures below, you can see that I have it in a wrap (burrito-style) but also have it as a bowl (or a scramble). Both are equally as amazing – I pinky promise. This particular badass Vegan Quinoa Chorizo Loaded Breakfast Burrito recipe is a proud moment for me. When simplicity meets healthy and then makes out with deliciousness, I’m fucking sold. 😉
Here’s some information about quinoa for those of you who are not fully in the know about its awesomeness: Quinoa is an ancient grain. What that means is it really hasn’t been changed much over hundreds of years. It is also considered a “supergrain.” Quinoa is high in fiber, protein, iron, B6, and is gluten-free. It is also super high in antioxidants (helps aging and the fight against diseases). If you would like more information on how/why quinoa kicks some serious ass, click HERE.
On that note, eat well, stay healthy, and remember FGG’s mantra, “Like the mind, food is a terrible thing to waste.”
With the craziness of this week and 2020 in general, chasing happiness can be both almost impossible and exhausting. Personally, to say this has been the worst year (really 18 months) of my life has been an understatement. Cooking and trying to stay healthy are incredibly important during these times. I try hard to remember this. The one thing that has helped me the most through this year of pain is music. Cooking and listening to music together is an extreme form of therapy for me as well. 🙂 I hope it helps you through the pain and uncertainty, too. When you’re cooking your Vegan Quinoa Chorizo Loaded Breakfast Burrito, I encourage you to do so with this awesome Tiny Desk Concert…
Serves 2-4 (small wraps or big burritos)
Ingredients –
2-4 wraps (if you’re doing the burrito version – not a bowl) – I used whole wheat
1 C vegan chorizo (Trader Joe’s is the BEST!)
1 C cooked quinoa
1 1/2 C pinto beans (I cooked mine in my instant pot)
1/3 C sliced black olives
1/3 C diced ripe avocado
*Optional – 1/2 C vegan shredded cheddar
*Optional – 1/4 loosely chopped fresh cilantro
1 Tbl taco seasoning
1-2 tsp dried oregano
Salt & pepper to taste
Oil for pan
*Optional – hot sauce to dress the burrito when done
Directions –
Heat oil in pan on medium and then add pinto beans, quinoa, olives, taco seasoning, oregano, and salt & pepper – stir occasionally for about 3-5 minutes or until hot and blended
Mix all ingredients from pan and the rest of the ingredients in a large bowl – mix well
Separate mixture onto 2-4 different wraps and fold (or make these breakfast bowls, not wraps)
Smother in hot sauce if you so desire
Done!
Drink pairings:
Red beer (this is a light beer mixed with tomato juice – I often splash some Tabasco or hot sauce in there as well)
Classic or Spicy Bloody Mary (Annie’s makes a vegan worchestire sauce!)
This is the easiest vegan breakfast sanbo eveerrrr. Loaded with vegan sausage, vegan cheese, avocado, fresh parsley, and salt & pepper on sourdough. I appreciate something cooked in the morning but don’t have a lot of time. This has become my go-to over the past few months.
I’ve said it in my other “Just Egg” posts. Whole Foods sells it for $4.99! This is the only time that WFs has significantly beat Safeway and every other store in such a price divide. It is upwards of $8.99 at other places. CRAZY!
“Just Egg” is the fucking bomb. The consistency and flavor is so amazing that it can easily hold its own in any omelet making competition, and would fool most with its look and taste. Check out my two “Just Egg” omelet recipes as well. Totally delish.
Vegan “Just Egg” 5-Min Breakfast Sandwich is an awesome way to start your hectic day. My work schedule is so weird because of this virus. Sometimes, I think it’s amazing. Other times, it totally can stress me out. Egg yourself up to get off on the right foot. Good breakfast, good day. 😉
For your morning cooking delight…
Yields: 1
Ingredients-
2 pieces of bread (I used sourdough)
1/3 btl of “Just Egg” (you can use half the bottle for a bigass sandbo!)
1/4 ripe avocado – will smash on sandwich
1-2 vegan sausages (I use Lightlife and make 2 medium-sized sausages – however; in some of these pics, I’ve used Beyond Meat Veggie Sausage)
1 slice vegan cheese (I used provolone in this pic; however, usually I use cheddar)
Salt & pepper to taste
Vegan butter for pan
Optional- Fresh parsley to taste
Directions-
Place 2 pieces of bread in toaster
If using frozen sausages, place in microwave now. If using Lightlife, have patties ready for pan
Heat a small pan with butter on medium
Once hot, pour “Just Egg” in with salt & pepper. It will quickly start to bubble. After about 2 minutes of bubbling, fold the egg in half – if using parsley, add now – (throw on vegan patties and cook on the other half of pan if using Lightlife sausages)
After 1-2 minutes, flip egg and turn off heat
Smear avocado on both sides of toast and cut the cheese in half and place on each side on top of avocado. Place egg on toast and make your sandwich. Cut sanbo in half.
Done!
Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet is another “Just Egg” vegan breakfast concoction. Honestly, I’m obsessed with “Just Egg.” It has yet to fail me. Everything I make with it is delicious – my favorite obviously being vegan omelets, or “omelettes” for you fancier folk. Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet is like a faux Italian vegan egg breakfast. Soooo good!
I made this the morning my boyfriend and I planned a MUCH NEEDED weekend get-away to Sisters, OR. I have had zero time without the kiddo for almost a year. If you’ve never been to Sisters, it’s incredibly beautiful! It’s twenty minutes from Bend, in the high-desert, is quaint, and loaded with great food and badass antique shops that I can never stop myself from buying shit that I don’t need. Mostly because I convince myself that I do, in fact, totally need this “shit.” For example, the $55 mid-century Samsonite chair I snagged today. And, pretty sure I’m going back for this AMAZING Formica kitchen table with newly reupholstered chairs in bright oil fabric. I’m obsessed! I can already see it as being the focal point of the kitchen in my house in Joshua Tree (JT). That’s right, the one I don’t own yet, but plan on owning in 2-3 years max. LOL.
When I move to Shenzhen, China, as soon as the borders reopen and the consulates are reissuing visas, I’m putting all of my new (less than 2 years old) furniture in storage to await the JT purchase. My furniture and general decor are perfect for the style of desert house I am planning on styling. Why reinvent the wheel and buy anew?
Anyway, the Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet was the perfect breakfast for relaxing and planning our trip to Sisters. If you do go, check out the Five Pines Lodge. I’ve stayed there 3 times and every time it is better than the last. It’s such a beautiful place and incredibly private.
PS- Heard this on the 70’s Folk station on Alexa en route to Sisters with the lova. I had forgotten about this tune- love it! Sooo… go get down with your badass Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet cooking tunes! … 😉
Serves: 1-2
Total time: 15-20 minutes
Ingredients-
Half a bottle of “Just Egg” ($4.99 at Whole Foods! Loads cheaper than anywhere I’ve seen -ironically!)
2-3 asparagus stalks cut into 1/2 inch chunks
1/2 large lemon (fresh lemon only)
1/4 C small white beans (navy beans) – can sub out for cannellini beans
Optional- 2-3 Large fresh basil leaves – chopped
1/4 C red onion – diced (can replace with shallots)
1 large clove garlic – minced
1/4 C vegan parm shreds (more for garnish if you’d like)
1/4 C Vegetable broth
Pepper to taste (I used a 4 pepper blend & no salt because of the veggie broth)
Olive for pan
Directions-
Heat medium-sized pan on medium low – medium (pending on your stove) and add a bit of olive oil
Once oil is heated, add onions and stir occasionally for about 2 minutes. Add garlic and cook about 1 minute more – stirring occasionally
Add asparagus,, pepper and veggie broth – cook for about 10 minutes (or until tender- not too soft) stirring occasionally
Place contents of pan on a plate and set aside
Keep same pan, pour more olive oil, and pour Just Egg in pan
Add vegan parmesan cheese – sprinkle evenly, and let cook for 1-2 minutes
Add contents from plate and basil – spread evenly, and let cook for a few minutes or until bottom of Just Egg is solid (I like mine browned a bit)
Squeeze about 1/2 of the (1/2) lemon on top of egg and veggies
Fold omelet, make sure inside Just Egg is not runny, and remove from heat
Let cool for a few minutes. Squeeze the rest of the lemon evenly across the top of the omelet
Garnish with vegan parmesan and fresh basil (both optional)
Done!
Wine pairing-
White – Pouilly-Fumé or blanc de blanc
Sparkling – Cava
Beer Pairing-
Belgian-style witbier
Vegan “Just Egg” Southwest Omelet is literally a GAZILLION times better than any “real egg” omelet I’ve ever had… and I used to love me some real eggs. If you have never tried Just Egg, vegan or not, you are totally missing out on a delicious and healthy foodgasm. She is the plant-based Goddess of the year – hands down. The texture, the way it cooks, and most importantly the taste, is absolutely fucking incredible. If you can’t tell, if she took human form, I’d marry her. 😉
For the 4th of July (was amazing btw), I made my beloved instant pot pinto beans (recipe to come for sure). Since I made a lb of them, I’ve been chowing down on this glory in various ways for dayssss – still not over it. I decided to throw them in my Just Egg Omelet this morning with all of the other leftover 4th grub (cilantro, avocado, vegan cheddar, etc). Remember, my food mantra, “waste not!” And of course, “Like the mind, food is a terrible thing to waste.” Anyway, to say the Vegan “Just Egg” Southwest Omelet was amazing would be an understatement.
My little dude, G, helped me out in the kitchen for a bit. Mostly, he played me music on the record player, and “taste tested” all the food I was actively trying to stop him from eating. He’s lucky he’s both cute, and the most amazing cleaner/helper I’ve ever seen in any 5 YO. Later, we made a cake (next post) that was pretty incredible. I don’t have a sweet tooth so I feel that it was a legit concoction.
Lastly, I created a store on Spreadshop for my blog! She’ll be up and running under the “My Shop!” tab in just a few days. Super excited! Loads of awesome merch with hilarious food quotes, Heather quotes, and other cool shit.
Back to the Vegan “Just Egg” Southwest Omelet… pretty sure I just changed your breakfast for life. You’re welcome. 😉
PS- “Just Egg” can be super-pricey depending on where you purchase it. What cracks me up (pun intended – lame, I know, LOL) the most about their price point is that Whole Foods is selling it for almost 50% less than anywhere else! I can state that this is the very first time I have ever witnessed WF being a better deal than virtually anywhere else.
Enjoy the Vegan “Just Egg” Southwest Omelet! For your listening pleasure, and because it’s totally appropriate, and we all need a little Beastie Boys up in our kitchens!!!…
Serves: 1-2
Time: 10 minutes
Ingredients-
1/2 bottle of “Just Egg”
1/3 C fresh cilantro – loosely packed and loosely chopped
1/4 of an avocado – chopped
1/2 C pinto beans (I used my instant pot pinto beans – the BEST!)
1/3 C shredded vegan cheddar (I used Miyokos)
1/4 C sliced black olives
2 C fresh spinach
Olive oil for pan
Garlic powder to taste
Salt & Pepper to taste
Optional- Hot sauce (I used a combo of Cholula & Aardvark)
Directions-
Heat medium-sized pan with olive oil on medium-low to medium (Just Egg cooks quickly so adapt to your stove). Then pour Just Egg in pan
Add the garlic powder, salt & pepper – sprinkle evenly. Next, top with cheese – sprinkle evenly atop egg
Add the pinto beans, olives, and either all or most of the cilantro (I saved some for a garnish) – spread evenly atop egg
Let cook for about 5 minutes and then add your avocado
Fold egg in half to create your omelet. Optional – flip to cook on both sides; however, not necessary if it has cooked well
Remove from pan and garnish with the rest of your cilantro and smother in hot sauce. Done!
Drink pairing:
Vegan Bloody Mary (use Annie’s vegan Worcestershire sauce) OR a red beer
*If not having for breakfast…
Wine pairing:
Grenache, Gamay, or Beaujolais
Beer pairing:
Amber lager
7 Amazing Vegan Breakfasts! Range from pancakes, to avocado toast, to tofu scrambles, and more. They are all healthy, easy to make, and totally delicious. I chose a variety of my favorite vegan breakfast recipes so you’d have some choices in the mornings. 😉
I love breakfast. Like, totally-fucking-eat-the-shit-outta-breakfast, kinda love. If you are a skipper of the A.M. grub, you’re not having the best day that you can have. Fact. It gives you the energy, the sustenance you need to get your day started off on the right foot.
I know I talk about “the good ole days” a lot on this blog. And, well, that’s because they were! Life before child, marriage, house, real responsibility…?! How can anyone say that those weren’t some daaaamn good ole days?! A different kind of good of course, but it was the freeing kind. Anyway, some of my favorite memories are making breakfast with my best friend April, my roommates… going out for breakfast, usually hungover as shit, for some dope vegetarian/vegan grub, sitting around the table, pounding water and coffee, sprinkled with some mimosa lovin’ afterwards, and recounting the debauchery from the night before. It was like an unspoken contest for who ended up having the craziest or most fucked up night. Now, there was no actual competition. It’s just that we rolled hard, and someone always had a story… or two. 😉 Ahhh… days of old. Thank you, blog, for pouring out these long forgotten memories. 😉
If you make one or more of these recipes, please leave a comment and a pic of your creation! If you changed things up, let me know! Adios! -FGG
PS- Let’s bring the party back… old school… 😉 Listen below:
*CLICK ON THE RECIPE TITLE TO BRING YOU DIRECTLY TO THE LINK!
I’m back! Totally fell off the map with my Friday and Sunday posts. I am in the middle of concert season right now and have 4 concerts in the next 4 weeks. Lastly, I fffiiiiinallly decided to focus solely on my podcast this past Sunday. And, drum roll please… they are ffiiiiiinally done! Loads of re-recording the intro and outro songs that I wrote, editing in Audacity, and then, the worst moment of all… 3 straight hours where all of my files/recordings – all 3 of my episodes and both songs, gone. Gone as in, no where to be found. I was in a state of complete and utter panic! Anyway, it was all resolved (phewwwww). I spent 11 fucking hours on Sunday on this shit. However, it was 11 fucking hours well spent. My podcast, “One More Sip of Whine: Motherhood in the Raw,” will be available on all major platforms in the next few days – weeks! It is all out of my hands now. So exciting! I’ll be writing a huge post about it when they’re fully released. Stay tuned!
Vegan Chocolate Crepes w/ PB & Coconut Whipped Cream is another Instagram inspired recipe. I see crepes like this allll the time on Insta and I finally felt like I had to give it a go! So, I did. And, they were awesome. It literally took about 15 minutes from start to finish to make these. Fucking perfect! I originally just made coconut whipped cream, however, I was not really diggin’ it, and I knew I was going to drizzle peanut butter over the crepes anyway, sooo I added PB to the whipped, and then it was super delish. There’s a nice run-on sentence for you. 😉 Obviously, strawberries and bananas are the perfect fruits for both chocolate and peanut butter – so that’s what I used. The red sprinkles, vegan chocolate chips, and coconut shreds were just taking the crepes from gold to platinum. Plus, it looked purdy, and I love me some purdy lookin’ food. Stay tuned for my Friday gab post. If you’re a Portlander or someone who may one day visit P-town (which you totally should – incredible city, incredible people, incredible state, all within the incredible PNW), this will be the post for you. A list with links and descriptions to my top 20 favorite vegan places to get grub. Until then! -FGG
PS- I chose this tune because I listen to Norah Jones every Saturday and Sunday morning when I cook. It is soooo relaxing.
Vegan Chocolate Crepes w/ PB & Coconut Whipped Cream
Ingredients for crepes:
1 C flour of your choice (spelt, garbanzo, all-purpose…)
1/4 C cacao powder – unsweetened (I have done it with chocolate protein powder! Great for post-workout but not quite as good)
6 oz sparkling water or non-dairy milk (I used almond milk)
1 egg replacement (I used Follow Your Heart)
1/4 C of some sort of sugar (coconut, agave, maple – I used maple)
1-2 tsp vanilla extract
1/4 tsp salt (I used Himalayan)
Ingredients & directions for whipped cream:
1 can of coconut milk, preferable full fat, that has been left in the refrigerator overnight
Creamy Peanut Butter to taste (I used about 1/4 C)
1-2 Tbl of sweetener (cane sugar, agave, maple, coconut)
1 tsp vanilla (optional)
Directions:
Scoop out the solidified coconut – do not use the liquid, coconut water
Whip all of the ingredients together until it is fluffy (I used my electric mixer)
Chocolate Crepe Directions:
Blend all of the ingredients together (I used my Vitamix) – Batter should be thin
Heat your griddle or pan with spray or coconut oil
Pour the batter to make a large and thin circle
Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top
The crepes MUST cool before you add the whipped cream inside
Optional:
I topped mine with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut
Pair with:
Colombian coffee (perfect pairing for these crepes)
Colombian coffee with Kahlua (my first choice) or Frangelico
Peanut Butter Banana Crunch Oatmeal was inspired by the thousands of delicious looking breakfast bowls I see on Instagram daily. Now that I’m on a crazy new lifestyle kick to be fit and gloriously svelte, I’ve come up with tons of breakfast ideas that are easy, healthy, and anything but boring. Also, total side note, I’ve decided to join Beach Body. Today was my first 5:30 AM workout in AGES and it felt fucking great. Breakfast is the key to my day. If I skip it, don’t have enough time in the morning, feel rushed etc, that’s the foundation for a shitty day – no doubt. The Peanut Butter Banana Crunch Oatmeal is packed with apple, banana, granola, maple, peanut butter, flax & chia. SOOO good!
This weekend I played around with making various breakfast bowls. I threw in a pic at the bottom of a similar breakfast with a soy coconut yogurt base. Was equally as delish. Yesterday, I went to my friend Angella’s house. I’m pretty sure we’re the best chatting companions ever – which is fab. Anyway, she’s a Beach Body guru and she was showing me her crazy ways and all of the workouts, plans etc that are available. Honestly, amazing. Anyway, like I’ve said in a recent post, I haven’t spoken about my gain before that. It’s incredibly intense for me. When Angella and I were talking about it yesterday and I was sharing how it has impacted my life, out loud, it was crazy emotional for me. Genuinely held back tears. I was telling her how I went home for 3 weeks (to LI, NY) over the summer and was a total recluse. I didn’t see anyone except a few best friends. Why? Because I felt like a fat fuck, and was TOTALLY mortified to step out into my small town where too many people from my upbringing still reside. “What if they see me?” “How can I avoid this?” These were the primary thoughts running round my brain for 3 straight weeks. So, I drank my woes away and undoubtedly packed on some more lbs. After the summer, I switched some meds and shed 14lbs. “Phew!” I thought. And then, nothing since. I feel incredibly motivated right now. I honestly think it’ll stick because I can’t take it anymore. I desperately miss my beautiful wardrobe, stamina, and feeling sexy. and the fact that I am now totally aware that I don’t do nearly as much as I’ve been stuck inside for a year, due to anxiety of stepping outside and “being seen.” Strangers, anyone… doesn’t matter. I’ve always felt some semblance of being attractive until now. Soooo… fuck it! Onwards and upwards! Okay, I know I said I wouldn’t be bitching and dwelling in all of my posts so this’ll be the last bitchfest! I’ll share brief updates of my successes/failures etc but other than that, I wanna get back to my more humorous posts with funny stories. You’re welcome. 😉 XO
Okay, enjoy the Peanut Butter Banana Crunch Oatmeal and puh-lease let me know your thoughts! Did you make it the same way? Did you add something and make it better? Tell me! 😉 -FGG
PS – Adding some vanilla to this could be pretty dope, too!
PPS- So, I always share my favorite tunes. Loads of different styles of music. However, I’m classical nut. I’m also a classical pianist, or at least used to be. 😉 I majored in this in college (my bachelor’s). Chopin is my ultimate favorite and I LOVE playing just about anything he’s ever composed for solo piano. I’m sure most of you aren’t crazy about classical but I am sharing this piece this week because: 1 – It’s awesome. 2 – It is often called “Waves” or “The Ocean.” I feel like it totally fits my struggle this past year and my journey into the new year. 3 – I’m going to attempt to finally learn it this next month.
Peanut Butter Banana Crunch Oatmeal (Serves 2)
Ingredients:
1 C cooked oats
1 banana – sliced
1/2 apple – diced
1/2 C granola (I used two – vanilla and honey)
3 Tbl peanut butter
2 tsp chia seeds
1 Tbl flax seeds OR 3 tsp ground flax
1/2 tsp cinnamon (optional)
4 Tbl maple syrup
2 capfuls of vanilla extract (optional)
Instructions:
Mix the maple syrup into the oatmeal (and vanilla extract if using)
Divide all the ingredients to make 2 bowls
On top of the oatmeal add the rest of the ingredients anyway you’d like. I usually prepare it like the pictures above. Enjoy!
The Most Bitchin’ Breakfast Potatoes Ever! Was my b-fast whim that ended up to be the beeeessst breakfast potatoes I’ve ever made. I had an onion, red potatoes, green pepper, and avocado from my Imperfect Produce delivery, and a hot banana pepper from my friend’s (my Wednesdays & wine friend – the good kinda friend) garden. Looking at what I had, inspired what I made. As usual, waste not, friends. Imperfect Produce is a prime example of that as well.
Breakfast is my favorite meal of the day on weekends because I actually have time to create badass and delicious concoctions that I otherwise never have time for. Waking up at 6 AM and in the dark totally sucks! I prep everything from clothes, jewelry, coffee, lunches etc the night before, so I have to do as little as humanly possibly in the morning. It was sunny this morning, G-dog was loving playing solo, I had some good tunes rockin’ (link below), and was pleased to zone out in my kitchen.
The one thing that I am almost always disappointed in when I order them in a restaurant are breakfast potatoes and hash browns. They are totally lacking in flavor. Why? I dunno. They’re the easiest thing ever to make and shit; garlic, onions, salt… hello?! The right amount of those alone should make some dope fucking grub! All of my favorite breakfast joints in Portland even lack good potatoes (if you can prove me wrong, please do – let me know in the comment section). The ultimate breakfast bummer. That being said, these bitchin’ breakfast potatoes and most definitely not lacking in the flavor department. The one thing that makes up for the shitty potatoes at my fave restaurants (besides the awesome meal – sans potatoes) is the company, local coffee, and of course, the variety of mimosas I happily consume. I used to live with my friend Marci. We’d wake up on the weekends, shout to one another from room-to-room “Gravy?” (an amazing breakfast hub on Mississippi St in Portland, OR – the BEST tofu scrambles ever!), and the other would always reply “YUP!” I’m not even sure if we brushed our teeth before we were out the door. If I wasn’t at Gravy with Marci, I was calling April to meet me at Vita Cafe. My ultimate vegan breakfast go-to (try their Tofurkey Florentine – I’m fucking drooling just writing about it). Either place, loads of food, loads of mimosas, and some serious loose lips rehashing or telling the tales of complete and utter debauchery from the night before. We (okay, mostly me) were always up to some shady, stupid, or incredibly crazy shit. Life was great! 😉 To quote myself from my book, “One More Sip of Whine:”
7 Amazing Vegan Tofu Breakfast Recipes! Is a post that is long past due. There is no breakfast that I love more on a Sunday morning (or any morning for that matter) than a tofu scramble, or other delicious tofu concoctions. It all depends on what’s in the fridge. FGG’s mantra: “Like the mind, food is a terrible thing to waste.” Use what you’ve got before you buy new grub, or you could go back in time to the 80’s and use every mom’s most favorite ‘eat your food’ excuse: “THERE ARE STARVING CHILDREN IN AFRICA!” It made zero impact after the billionth time my mother bellowed it out of her mouth. My sister, Danella, ever clever, used to place the teeniest bits of food into the teeniest portion of a napkin and hide it under the rim of her plate. She did this until her plate was mostly fully surrounded by an army of our mother’s nightly staple of peas and zucchini. When the rents would get up to clear their plates (my sister was always the last one at the table), she’d run to the bathroom and flush the mush of food. Done & done. Pretty fucking swift thinking for a 7 YO. Now, she’s a lawyer. She left behind her career of stealth ‘criminal’ acts like a bad fucking habit when she turned 10. Then her goal was to be an astronaut (for like, a million years), then to cure Aids in Africa, and now a law firm. Shit, man… when did we take two totally different roads in life?! Honestly, probably since the womb. However, I do love, love, love, writing this blog and my books etc. My upcoming podcast (One More Sip of Whine – motherhood in the raw) will hopefully be another creative outlet for my needy brain. 😉
Okay, back to tofu (said sister above is a veg-head as well). Two of the recipes call for cheese. This was from the early days of my blog when it was vegetarian, not vegan. Simply replace them with vegan cheese. Like all of my original shitty posts and photographs, I refuse to wipe them from this blog. This has been my journey. You can see how FGG has grown, where we came from and where we’re currently at, and that my friends, is pretty dope. Most of us don’t start out awesome, we get there. I take pride in my original blog because it got me to the here and now. Love you all! 😉 -FGG
*CLICK ON THE TITLE OF THE RECIPE TO BRING YOU DIRECTLY TO THE LINK*
PS- I truly believe that your diet is YOUR choice. We are lucky, living in the first world, to even have the option to choose. This song always fuckin’ cracked me up! My brother put it on my road trip CD when I drove cross country from NY to Cali. Thanks for the introduction, brotha. 😉
The Sexiest Blackberry Syrup Ever! is the best thing that happened to my shitty sparkling wine, pancakes, and vanilla ice cream all year. I literally use this stuff in or on anything I possibly can, hence why I make about 4 cups of it at one time – you can’t ever have enough. If there’s a new syrup in town, this babe is the sexiest syrup around.
BLACKBERRY PICKING:
I sometimes go up to the old property I used to live at the first time I lived in OR. Once called and forever known as, the house on the hill. We had 30 acres but were only responsible for 3. It had a barn, a bunk house (with a dilapidated old piano to make it extra fucking cool), an old & unused chicken coop (where my roommate would write like a madman on my grandpa’s old typewriter I had given him – downing cheap beers and lighting the next cigarette with the last… ahhh the good old days ;)), a huge garage where we shot darts daily, played super unsafe drinking games almost nightly (this involved axes, chinese stars, nails, and flying hammers, all whilst pounding AMAZING IPA’s and yes, PBR – our stock for beer pong – ’cause yeah, we had that in there, too), HUGE veggie and flower gardens that thankfully one member of the household could actually be responsible enough to water, an old boat that someone had started to build but never finished (drinking and smoking happened here, and was a viewing point for the horseshoe pit that we built, and the turkey vultures circling above), a homemade forge where my other roommate made some suh-weet stuff, and how the rest of us thought we’d die in a fire one day due to lack of safety (naturally, we didn’t do anything about it), a fire pit where some (hehe) fell asleep in the wee hours of the morn, and woke up to a sunburnt back at 9:00 AM face first in the grass (and only because the painter who was painting the exterior of the house told a roommate, “those 2 girls are gonna fry, wake ’em up,” and then that same dude never missed a chance to comment on her sunburnt back’s “racing stripe” in the creepiest of ways), and of course, the house, that had an old western style piano (compliments of the 2 awesome and crazy hippies next door who frequently rode up drunk on their ride-on mower) where I could rock out on some old Bob Dylan (Keep it with Mine, anyone?), 2 fireplaces, and a ton of crazy cats (pun intended, both the animal and people). Damn! Now that I’ve written all of this, I am, for the very first time, acknowledging how incredibly dope my life was! The crazy days… and they were most definitely cah-raaaaaazzzyyyyy! And shit… I just realized I have SOOO many more insane stories about this house that this could be its own book! Hey! Maybe one day!
Okay, I digress, a lot, however, the property stills exists (as of recently sans house, and is being turned into a park soon – most of it has already turned into a park – hey, at least they didn’t pave paradise!). I go up there to pick blackberries and all kinds of fruits and nuts still. Reminds me of good times and shit. Free, fresh, and organic goods! Hell yeah! I came home with bags, I mean bags of blackberries, stained sneakers, and torn up arms. It was a great day. 😉 I knew I wanted to make blackberry syrup. It wasn’t until I was in the midst of making it that I realized how versatile it could be. All of the photos below will show you a few of the ways I used this sexy deliciousness. Crazy easy, crazy tasty, and crazy quick. Enjoy this babe! 😉
Please leave a comment below and let me know how you use yours! -FGG
For this recipe, nothing but the Led Zeppelin tune that is most fitting for the sexiest of syrups… 😉
The Sexiest Blackberry Syrup Ever! (Makes approximately 4 cups)
Ingredients:
8 cups fresh blackberries
2 1/4 C sugar
1/4 C honey or agave
1 Tbl fresh lemon juice
2 tsp pectin – add a bit more for a syrup that is a bit thicker
Directions:
In a pot, bring the blackberries to a boil over medium to medium high heat.
Reduce the heat and simmer for 20 minutes – should be very soft
Mash the berries
Put the blackberries in a sieve and strain the juice
Scoop out the puree (I save the scooped berries for toppings on ice cream etc)
Put the blackberry juice back into the pot and add the sugar and lemon juice
Boil for approximately 3 minutes
Add the pectin and stir for a minute or two more
Done!
Greek Fusion Tofu Scramble (Vegan) is the perfect blend between an Italian & Greek style tofu scramble. With any good scramble, one must have potatoes. I made what I call hash brown nest potatoes and loaded them with Everything but the Bagel seasoning from Trader Joe’s. So simple, yet SO delicious. Kale, olives, capers, sun-dried tomatoes and more make up this flavor explosion. This recipe is healthy, easy, and will make you drooooolllll. 😉
I’m going to keep this post short and suh-weet since I decided to get back in bed after dropping my kiddo off at school. I never do that, however, I am binge watching a show right now and stayed up until 2:30 am doing just that. Sounded like a great f’in’ idea at the time until my alarm went off. Anyway, two cups of Stumptown Hair Bender and I’m officially back in the human race, annnddd with Rizzoli & Isles on the screen behind me (my binge). I’ll have to do a longer workout to make up for the fact that my ass hasn’t moved at all today, and I’ve eaten way too much of my Greek Fusion Tofu Scramble (Vegan). I don’t ever have these lazy days so it feels fabulously welcomed today! Plus, the Funeral March has officially begun as I count down the last 7 days of my freedom. Work (I’m a music teacher) begins then. 🙁 I’m not ready. I’m never ready for the summer days to die. With that depressing news, I shall leave you with this happiness: Enjoy!
Yum print recipe card still not working! I’ll write the recipe below for y’all:
Serves: 2-4 // Time: 25 minutes
Ingredients:
1 package firm or extra firm tofu – drained well
2 C loosely packed & chopped kale
1/2 C sun-dried tomatoes – diced
1 1/2 Tbl capers
1/2 package of Gimme Lean Sausage – divide into little balls
1/3 C white mushrooms – sliced thin
1/3 C black olives – whole or sliced (I used them whole)
1 small yellow or red onion – diced finely
3 cloves garlic – chopped
2 tsp dried oregano
1/3 C fresh basil – chopped
Olive oil for pan
Salt & pepper to taste
Directions:
In pan, heat olive oil on medium
Add onions & salt and stir occasionally for about 3-5 minutes
Add garlic and stir occasionally for 1-2 minutes more
Add mushrooms and stir occasionally for 3 minutes
Add the tofu by crumbling it through your fingers – mix well and cook for 3 minutes
Add oregano, olives, capers, and any more salt and pepper you’d like – stir occasionally for 3-5 minutes
Add the sausage and sun-dried tomatoes – mix well and stir occasionally for 5 minutes
Add the kale and any s & p you’d like – mix well and stir occasionally for 5 minutes
Add the fresh basil – mix well and remove from heat
Done!
Pair with:
Breakfast: Bloody Mary
Lunch/Dinner:
Red wine- Zinfandel OR Burgundy
White wine- Oaked Sauvignon Blanc OR Dry Riesling
Two Vegan Breakfast Toasts! Why two? Because it’s twice as nice. 😉 These delicious delights are incredibly easy, healthy, and quick to make. Everything you want in a breakfast! Lord knows, no one has endless amounts of time in the A.M. Mornings are the foundation of my day. If they start out shitty, the road is long for the rest of the day. I am a believer in starting your day right.
The first toast is loaded with avocado & shiitake mushrooms, and the second is loaded with spicy roasted red pepper hummus (click the name for link to my hummus recipe) & Italian veggie sausage. I LOVE glorified toasts in the morning. I usually have them with a green fruit smoothie and a cup of hot water with lemon, agave, ginger, and cayenne pepper. I feel like that perfect trifecta starts my body’s day at some form of homeostasis. No doubt I need that to cope with my 10 or 11 classes/day with 25-35 kiddos/class. Sigh… This is why my thighs will always touch. 🙁 Haha. I’ll never have enough energy to go nutty enough on the working out scene and I’ll always need my medicine, I mean, wine ;), after a long and crazy day of teaching, mommy-ing, cooking, blogging, writing, and house cleaning. INSANE! Let these two fabulous toasts at least ease some of the burden of your day, too! Wanna vent about it? Do it here! Leave your crazy lives and morning stressors in the comment section. I now have Heyoya as well which means you can leave voice comments. SO cool! Let’s get to know one another and our insane day-to-days!
Lastly, my very first e-cookbook, Easy Vegan Mexican & Italian Inspired Food, is now officially available on Amazon for a mere $2.99! And, no. You DON’T need a Kindle to read it! The Kindle is free to download (mine did it automatically with purchase) and therefore you can read on your iPhone, computer etc. What makes this cookbook so unique?! I have songs and well- researched drink pairings for every single recipe including slightly racy, and “Heather-style” inappropriate commentary for each page as well! Please leave me a review if you purchase it! They’ll be more to come by the end of the summer! Thanks for all of your support! Love, FGG
This album below (and Come Away with Me) are my 2 favorite Sunday morning albums to cook to and start the morning with!
UGH! CAN’T FIX THE GIANT GAP B/W THE PIC AND THE RECIPE CARD. WORDPRESS KILLS ME!
The BEST Avocado Toast Ever! was created because I had left overs from my Organics to You delivery AND because I was tired of my everyday avocado and vegan cream cheese breakfast toasts. I mean, avocado, everyday, on almost anything, right?! However, I thought there’s always room to jazz up even the simplest of breakfasts… so, I did! I had left over rainbow chard and I sauteed that up with some seasoning. Threw in some julienned sun-dried tomatoes in oil and herbs, cut fresh chives from my garden, topped it with left over cilantro, and layered that on top of my avocado smash toasts. Lastly, I drizzled the shit outta them with hot sauce and a vegan ranch dressing… OMG!!! They were crazy AMAZING! I was totally pleased with myself as I was chowing down like a machine on ‘roids leaving a trail of sauce dripping down my face. I had just devoured true love in its most honest form… food. 😉 Hence the name of this post: The BEST Avocado Toast Ever!
My aunt lives in southern California and her neighbor has these beautiful avocado trees that extend into her yard and drop on her grass. This is like my freakin’ dream! She also has lemon trees that produce like crazy every year. Honestly, I think I’d quit teaching and start selling avocado toasts every morning at a stand in front of my house on the street. I’d graduate to selling various styles of guacamole in the afternoon with homemade tortilla chips and fresh lemonade from my lemon trees. I’d soak up the sun (well, from under my umbrella. If you knew me, you’d know I hate direct exposure to sun for too long), blast dope tunes from my old school radio, and chat with my customers – all day, everyday. What a suh-weet way to spend my days! Alas, I don’t live in or amongst that beauty. This is not to say that where I live doesn’t have its own incredible beauty as well, because shit, it TOTALLY does, it’s just different. Still, a girl can dream of lemons, avocados, the sun and a stand… aahhhh…
Please feel free to comment and let me know what kind of breakfast toasts you’re eating! Always looking to mix things up in the kitchen! Let’s share the food wealth, people! 😉
Vegan Easter Bunny Waffles! were SO fun to make with my little dude this morning! It’s my spring break (woo-hoo!!!) and today G didn’t go to his nanny’s. We declared it a day of Easter fun! Easter bunny waffles, egg dying, and nail painting… was totally awesome! These waffles were super easy to make and crazy cute! They were almost too cute to eat! As you all know, I’m a sucker for any kind of holiday/event decor, so the food styling for this post was incredibly fun. I’ve also included the link and picture to last year’s Easter Bunny cake, and pics of my table’s decor (and my new and fabulous plants). I’m gonna keep this post short and sweet because the little man and I are headed to the Audubon Society for a suh-weet hike! Happy early Easter! Love, FGG
PS- Beware! Picture heavy post! 😉
Mediterranean Tofu Scramble is one of my most favorite breakfasts in the entire world. Bold statement. Totally true. Sooo very past the point of bold, that it is even past my love for my over-use of exclamation points. ‘Nough said.
Okay, I’d love to leave this post there, but we all know I love to talk too much. Every time I have a snow day (9 last year!), I feel compelled to do two things: Drink copious amounts of mimosas, and eat too much tofu scramble. Done & done. Love that my 3-day weekend turned into a 5-day weekend. Love you OR for your lack of snow preparedness! MWAH! Anyway, my mother is “doing Purple Carrot.” Yeah, I guess I’ll say it that way. She told me about a recipe that called for tofu feta cheese and I was totally enamored with this idea. Therefore, when the snow came and school did not (insert chorus to “Hallelujah” here), I immediately went to work on this Mediterranean Tofu Scramble. Tofu, vegan feta, loads of basil & oregano, garlic & onion, sun-dried tomatoes, beans, spinach, Kalamata olives, fresh lemon, and a side of potato hash… hell yes!
Tofu scrambles are kinda my speciality. I’m surprised I only have 3 posted on my blog! I’m now motivated to put all of my tofu scramble recipes here for you. Next, my Thai tofu scramble… sooooooo good! From my kitchen to yours… happy scramblin’! XO
Vegan Quinoa Fruit & Veggie Infused Pancakes! Was an idea I’d been thinking about for a while. On Instagram, everyone seems to be going mental for quinoa pancakes. I needed to see if they tasted as good as they looked! Also, I’m pretty sure that I’ve mentioned that my kiddo has some sort of insane death like reaction and unnatural aversion to eating whole vegetables these days… kill me. 🙁 Therefore, I sneak them in any way I can, anytime I can, and in any form I can. I decided that our morning pancakes should be no different.
I’m going to keep this post short because right now, as I write this very post, I am sitting in bed with mimosas (cheating on my non-drinking binge… yes, NON-drinking binge), slurping up way too expensive coffee (Stumptown – worth it), staring out at the “snow storm” that really is a light sprinkling, a wee dusting of 38 degree snow, Karen Alpert’s, “I Want My Epidural Back” (which all mothers with any sense of mediocrity and humor in their bones should read – NOW), and loving the fact that Portland, OR cancels school for a mere single flake of snow… thus turning my 3-day weekend into a 4-day weekend. And, oh yeah, the highlight? My kiddo is playing his fabulous little ass off at pre-school! Win-win, baby! Mwahahaha!
PS- This day will be ending with me soaking in a tub, mimosa in hand, and General Hospital playing on my computer whilst I sink into my glorious bubbles (the bath, not the mimosa… though, that sounds disturbingly delicious). 😉
Okay, so these Vegan Quinoa Fruit & Veggie Infused Pancakes! are crazy delish, healthy, cute, and easy. Loaded with applesauce, spinach, beets, raspberries, strawberries, and more. Enjoy!
Vegan Blueberry Pancakes (Healthy!) is the best pancake recipe I have ever made. Not only are they loaded with flax and whole wheat, but they’re super tasty as well! I knew I wanted to make a nice breakfast on Sunday for the fam, and my wee man has been on a waffle/pancake kick for bfast during the week. I’d been spending stupid amounts of money buying organic, whole grain, blah, blah, blah… healthy frozen waffles/pancakes for him. I doubled this recipe and froze a TON of pancakes so he now can have these homemade, and WAYYYY cheaper breakfast delights. Grey eats them every morning topped with PB & coupled with a side of strawberries. Not a bad way to start his lil’ day. 😉
Usually, whilst I cook, I either listen to music or catch up on TV shows on my computer. This Sunday, it was the latter. I had been itching to watch the last episode of “This is Us.” I’d been actively evading all of the articles I’d seen about it, as I could basically smell the sorrow and plot give-away from my screen. Let’s just say that these Vegan Blueberry Pancakes (Healthy!), are made with love and LOTS of tears… literally. OMG… Jack! The music, the crockpot, all mixed together! I can’t! Instant sobbing. Kate! You almost didn’t buy that dog after you totally had pulled her Audio heart stings! And, who could pass up an animal with that name?! I mean, c’mon! Finally, I’ll never look at my crockpot the same, and my borderline OCD was just kicked backwards a giant step simply because I’ll now be checking all appliances more than I already do to ensure, that they are, in fact, turned OFF. 🙁
Okay, now that I’ve let that out, I’ll leave you with this: Vegan Blueberry Pancakes (Healthy!) are freakin’ amazing, super easy, super quick, super healthy, and must be made! Think brunch, lunch, dinner, Valentine’s Day, Mother’s Day, Father’s Day… or, any day! MWAH! -FGG
Easy Cheesy Vegan Tofu Quesadillas is another recipe I threw together during the Christmas holiday because (insert drum roll here)… my new and fabulous quesadilla maker entered my life! Santa loves me and knows me well. Once upon a time, when I was living in OR (the first time), on an old farm, 30 acres of glory: chicken coup, barn, bunk house, an old boat that someone had began making on the property, where we spent many a day drinking next to our horseshoe pit, amongst the apple, pear, nut, plum, and cherry trees, next to the grape and blackberry vines, wild mint everywhere and so much more… my hippie lovin’ roomies and I happened to purchase a quesadilla maker and we went nuts-o! Quesadilla everything! Brie and egg bfast quesadillas, veggie meat Mexican quesadillas, Italian, Greek, Thai… you name it. There was nothing we wouldn’t put in a quesadilla. The beauty of a quesadilla maker is that it seals the contents perfectly and creates beautifully even triangles so you look like a ‘profresh’ quesadilla chef galore. 😉 I implore you to buy one of these grand machines. They’re crazy cheap as well. Amazon that beotch up! It was a last minute decision to photograph these so I only have a few of the finished product. I didn’t really style them either but I still wanted to share this exciting new gift with you all, and to remind you that quesadillas are a great way to empty your fridge to support my “waste not” philosophy. Lastly, to encourage you to purchase a quesadilla maker if you have yet to own one. Happy quesadilla making! MWAH!
Cheesy Vegan Breakfast Tempeh Sandwich was created over the holiday to ease a carb-craving hangover! It totally hit the spot! Typically, I make my own vegan cheese but I used Daiya cheddar for this sandbo. I crisped up some tempeh in taco seasoning, Gimme Lean Sausage (super crispy – the way I like it), toasted the cheddar on an amazing jalapeño bread, and smashed it up with some avocado. I sprinkled some s & p over the two toasts, put it together, sliced it in half, and literally inhaled this fabulous concoction quicker than you can say, “Cheesy Vegan Tempeh Breakfast Sandwich.”
I was left stuffed and had become one with the couch, and then sipped on coffee, sat with my heating pad, and watched an episode of General Hospital. Hey, don’t judge. We all have our crack! This sandwich & GH are mine! 😉 I happened to indulge myself for the holidays with a bag of Stumptown’s Hair Bender coffee as well so that just made the crack even better! Not the worst way one can nurse a hangover!
I’m off to a healthier and more fit 2018 thus far. Four lbs down and more to go! Looking forward to wearing this AMAZING new jumpsuit and flare jeans that I just purchased from Free People. Hopefully, I’ll be rockin’ them & lookin’ svelte by spring! That being said, I’ll have to save this Cheesy Vegan Breakfast Tempeh Sandwich for a real craving. 😉 Happy almost end to the first week of 2018! Cheers!
PS- I’ve included pics of the awesome jumper & jeans!
Click HERE for a link to my other favorite tempeh recipe!
Mexican Style Tofu Scramble is SOOO delicious! It has the perfect balance of spice, it’s loaded with protein, healthy, and easy to make! If food had moxie, this recipe would claim it. She don’t mess around, aight?! She’s fierce, fiery, and full of flavor… I’m actually eating my leftovers as I write this. Though sadly, I am not devouring it with my avocado toast this time. I made this Sunday morning because I was craving a scramble. It had been a while since I’d made one and I’d been staring the soy chorizo in its face for weeks now just waiting to taste it’s deliciousness. If you’ve never had soy chorizo, you’re missin’ out. It’s freakin’ amazing!
The weather was super crappy this weekend in Portland. I shot 4 recipes on Saturday and the natural light blew… hard. It was a clearer day on Sunday but still not sunny per se. However, it wasn’t raining (woo-hoo!) and I was craving some seriously delicious eats. Also, I knew we’d be going to the farm to get our Christmas tree etc later and wanted a solid belly. Aaannnd, because I knew I’d be walking around with a thermos of adult warmth. 😉 How else does one pick a Christmas tree?! The kiddo was pretty cute decorating that fabulously aromatic green giant later that evening but I definitely went through and reorganized everyone’s ornament hanging… sigh… the nature of a borderline ‘OCD-er.’
This Mexican Style Tofu Scramble is loaded with tofu, soy chorizo, spinach, mushrooms, spices, beans, olives, and more to ensure a flavor explosion – pinata style – in your mouth. The drool is real here. I just housed my leftovers and am already regretting not having made more. Although, I’m trying to stay away from ‘Mr. Gluttony.’ If you’ve been reading my previous posts, you’ll know that I’m attempting to ‘cleanse’ and shed some lbs, instead of packing more on for the holiday season. #thestruggleisreal. 😉 All that aside, this dish is dope, so get the fiery fiesta on in your mouth! Eat up and enjoy!
PS- Some pics of the tree decorating for shits and giggles 😉
PPS-And, sigh… when your child kindly attempts to sweep up the needles by himself because he’s Mr. Freakin’ Independent and makes an even bigger mess. Good thing he’s so stinkin’ cute! 😉
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!
Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go! Now, at the end of mixing together all of these ingredients, I opted to make them vegetarian instead because I discovered some left over chocolate chips from Easter. However, typically, I would keep them vegan just to make them extra healthy! Of course, something this delicious can easily be scarfed down as a dessert. They are specifically stated as breakfast muffins because they are not light and fluffy, but rather dense and filling like a good breakfast should be.
I have no idea what’s happened to me with age, well, that’s not entirely true at all. A big.fat.sigh. to that on many accounts, however, regarding breakfast, what used to be my most favorite meal of the day, I no longer have an appetite in the early hours of the day and I struggle to get down anything too large. Being that I fully understand and support the importance of a dope bfast I force myself to eat something. These Banana Carrot Coconut Breakfast Muffins are perfect for me right now because they’re quick to eat, healthy, dense enough, but doesn’t leave me feeling like I’ve just eaten a mountain of food. Not to mention, getting both the wee dude and myself ready in the morn leaves little time to chow down on gigantic homemade delicatessens. I make a tray of these bad boys and I’m good for the week! If not, freeze them and enjoy their deliciousness at a later date. On that note, happy easy, healthy, vegan, and delicious morning to you! Love, Foodgalleygab.
St. Pat’s favorite food, Irish Soda Bread, is here for that time of year yet again! I remember my mom having to make 2 loaves when I was a kiddo because I couldn’t cope with the thought of raisins invading my precious holiday treat. If you are a lover of the withered grape, please feel free to add them to this recipe. In this St. Patrick’s Day Irish Soda Bread post, I’ve definitely went a tad overboard in the photo department. As you can see below, this is clearly because I used my most delicious ingredient… my wee man, lil’ G. He is Mr. Independent at his new ‘ripe’ age of 28 months. Greyson loves helping me around the house and in the kitchen. It’s pretty amazing because I’m fairly sure that this phase will be quite fleeting and he’ll spend a majority of the first 18 years of his life trying to evade being ‘house helpful.’ Well, so the wise old mother owls I know tell me. I shall heed their wisdom and advice and trust that they know the road well travelled. Summation? I’ll take all the stinkin’ help I can get whilst my little man is willing to give it… voluntarily. 😉
I’ve replaced the butter and milk with Earth Balance & almond milk. I do use an egg, however, you can replace that with some apple sauce if you’re wanting to go vegan with this recipe. I just decorated my place yesterday and made the soda bread today. I’m sure Greyson ended up wearing half of it and by default, so did I! We had a great time and again, I’m so excited to be back stateside and give Grey all of these amazing holiday memories. It melts my mommy heart, as I hope this soda bread recipe melts in your Irish mouth. Crack open a creamy Irish stout to wash down this delicious soda bread. Sláinte chugat!
INGREDIENTS
READY TO GO!
A COOK’S BEST HELPING HAND
WE TAKE IRISH SODA BREAD MAKING SERIOUSLY IN THESE PARTS!
UMM… THIS IS NOT RECOMMENDED
Tofu Scramble Italian Style is a scramble that I make quite often. Tofu scrambles for breakfast are one of my ultimate favorite meals. This particular morning, I had yet another snow day. Mind you, I now live in Portland, OR so it baffles me that as of today, we are on our 5th snow day! I’m convinced that when I moved back from Beijing the weather system got confused upon my arrival, and with me landed New York’s classic winter weather (I am from Long Island, NY so I am quite accustomed to the beauty of snow days). This being said, I finally had some time to spend in the kitchen again. It was about 6:00 in the morning on this fine Tofu Scramble Italian Style day that I decided to break out the camera and for the first time ever, actually write down my recipe. Fast forward a few hours and I was drinking sparkling wine with Pom juice in front of the fire with my pjs on. Not too shabby! I fully intended on making the most of this day.
Tofu Scramble Italian Style is loaded with flavor and delicious ingredients. However, like I always say, use what you’ve got in the fridge first! If it is not exactly what I have on my recipe card, don’t fret. Get creative and throw in ingredients that you already have opened and get crackin’! Waste not! In my particular scramble on this fine and snowy day I used artichokes, capers, sun-dried tomatoes, veggie sausage, arugula, small white beans, garbanzo beans, onion, garlic, and herbs. These are the ingredients I had floating around my refrigerator. I put my usual toast on the side: vegan cream cheese, avocado smash, and veggie bacon crumbled on top. A coffee and some water and that was me… done! Needless to say, I was both stuffed and super satisfied for hours! As soon as I could get off of the couch that I had become one with, that is the time I decided to crack the bubbly. It was an amazing day and I loved having extra time to play with my wee man, Greyson. If you have a snow day or any morning with a bit of time, give the Tofu Scramble Italian Style recipe a whirl. It will not disappoint! Mangia!
Egg Muffins To-Go! is amazingly quick, easy, healthy and perfect for anyone crunched for time but wanting to maintain healthy eating. Take the route of ease and health instead of grabbing a convenient store or deli style breakfast! These Egg Muffins To-Go! can also be a quick snack. You can save these for 3 days or make in individual muffin tins every morning. Any way you slice it, it will be simple! If you’ve read my last post you’ll know that I am preparing for the biggest move of my life. Leaving Beijing after 5 years and trying to organize my life back in the US from abroad has been beyond crazy, busy, and insane! Hence my lack of posting as of late. Throughout all of this craziness and insanity, I have truly enjoyed the planning! However, time is a factor that has greatly diminished. I most definitely do not want to start eating poorly during a period when I really need to stay healthy, focused, and feeling good. Not to mention, I would never compromise little G’s health and we are eating almost all of the same meals together these days. This means that I am still cookin’ but I do not have all of the hours that I typically have had to do it. I’ve been making dishes that are delicious and healthy but also that are quick and easy. If you are crazed for time or just want to keep it simple, these Egg Muffins To-Go! are an amazing idea for your repertoire. Sandwich it between some whole wheat toast, throw it in a wrap, or just have one or two straight from the muffin pan (this is how G and I do it). Loaded with veggies and herbs, and straight to a healthy heart and happy diet… Eat well and enjoy!
I am sure you have all heard me mention how I chug my G’s Oatmeal Smoothie every morning and love it. It’s just so healthy and such an incredible start to my day that I can’t get myself to move on to one of my many (yet to be posted) other smoothie recipes. However, on the weekends I sometimes need a change. A break from the berries if you will! I am a massive fan of anything peanut butter and banana or peanut butter and chocolate. I find those combinations to be unbeatable in my sweet tooth world. Like I’ve said before, I don’t particularly have a sweet tooth, as I’d choose a bagel, potato chip, slice of pizza etc any day over chocolate or other sweets, however, those are the loves of the small sweet tooth within me. I have really been enjoying my Creamy Peanut Butter & Banana Smoothie for weekends now! My lil’ man, G, loves them as well. Double delight! Honestly, you could throw in some cocoa powder for a chocolate effect, add some spinach for the fiber (I always do), and use any kind of nut butter you’d like! I’m never strict with a recipe so I most certainly don’t expect the same from my readers. In Beijing, it is very difficult to find natural peanut butter, and when you do, it costs oodles of moola. I have taken to buying the “mixed sesame” butter (a variety of what I think is sesame seeds, peanuts, and probably something else), as it is completely natural, delicious, and costs a mere $1.00! Now, you cannot beat that. These are the things in China that I will truly miss… well, a part of some of the things I will miss. I am leaving after 5 long years in 7 weeks and it will be extremely bitter sweet! I am starting to feel the reality now… I digress, back to smoothie speak! I drink them all year long but I know that they’re even bigger hits in the summer time. Bring on the beach, the sun, and the great outdoors. I am beyond ready and am sure you are, too! Enjoy your Creamy Peanut Butter & Banana Smoothie in the summer, spring, winter, or fall… at the beach, in the morning, afternoon, or at the mall. Okay, I had to do it. The Dr. Seuss in me insisted. Enjoy it even as a light dinner or dessert. It knows no bounds! Slurp up this deliciously satisfying and healthy Creamy Peanut Butter & Banana Smoothie and I promise you, you’ll be on the road to a healthier you!
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!
This is an incredibly easy, healthy, and delicious breakfast spread that can be accomplished in just 5 minutes! I don’t know about you, but that sounds pretty amazing to me! Especially, on a busy weekend. Sometimes, a good-for-you & easy recipe can be more involved. Not the case here, which is why this is my go-to weekend recipe when I am movin’ & groovin’ with little time in between. This spread is inspired by one of my favorite vegetarian breakfast restaurants in Portland, OR- Muddy’s Cafe. This was a weekend fave for my veggie friend and I when I lived there. I loved sitting outside of the old Victorian, on the patio, and in one of my favorite Portland neighborhoods, or even inside the rustic and cozy warmth of the country-esk kitchen vibe that Muddy’s provided. No, this is not a paid advertisement, and sadly, it has closed after 9 years of business. Moment of silence for my PDX vegetarian foodies please… Sigh. Here is my version of a regularly ordered breakfast: A bagel (always an everything bagel in my case), slathered and oozing with cream cheese, hummus, and avocado (often all mashed together), sometimes with an egg on top (over medium), and always with a side of ripe fruit. Yes please! Save yourself some time and scarf it up this weekend!
Bagel, Hummus, Avocado & Some, Spread
Taco Tuesdays have been all the rage for as long as I can remember. I used to look forward to them all day long at work when I lived in California. I’m pretty sure that’s how I got through the beginning-of-the-work-week blues. It was something to look forward to and a way to end my night right. Well, why not start your day that way, too? Something to look forward to upon waking, and a way to start the day right! SOLD! I took this philosophy and rolled with it. When I made this taco, I, as usual, used what I had in my fridge. That being said, I didn’t have any taco shells at the time. Therefore, I made my own. I had these small homemade tortillas (love them) that I turned into taco shells. You can do this by simply bending it over two of the bars in your oven or convention oven and heating them up. However, due to the awesome texture of my tortillas I simply have to put it in the pan and cook on both sides. Feel free to do either! This taco recipe is super simple, quick, and delicious. Of course, I am pushing you on the taco-ness of Tuesdays but naturally, you could have this any morning, or even any day or night. The only downside about the Taco Tuesday morning is sadly, you cannot accompany it with a tasty beer. However, that just means you’ll have to celebrate Taco Tuesday evenings as well. Did I twist your arm yet? Sorry! You’ll thank me later.
I was looking to be glutenous on a Sunday morning way back when. Well, I’m always looking to be glutenous on every Sunday morning. I LOVE breakfast but sometimes have a hard time finding something different. I wanted a breakfast platter of sorts and before I knew it I ended up with this feast! I have never thought of having mushrooms as a side for bfast until traveling around Europe. Many of the hotels offered this and as a mushroom lover I thought to myself, “why the ‘bleep’ haven’t I thought of this?! I eat mushrooms with everything!” So, after beating myself up about it right, left, and center I decided this would now be a weekly staple. What to add with this staple? Well, after being reminded of these amazing European hotels I was quickly reminded of the awesome croissants they served, next came the thought of eggs, then toast, fruit, and my mind soon arrived at the recipe platter below. Simple, quick, delicious, satisfying, and seemingly grander than it really is (who doesn’t love that?)… I present to you… drum roll please… “Croissant Egg/Egg Monster/Breakfast Feast!”
Croissant Egg Sandwich & Breakfast Feast!
This recipe was made completely randomly with the left overs in my fridge. I had pita and tomatoes from some Greek food I had made the day before, extra eggs, and I almost always have parmesan cheese. This plus a few herbs and voila! A simple, quick, and delicious breakfast was born. Honestly, this could easily be one of those breakfast for dinner dishes. Whatever the time of day, it’s a great & easy dish to add to your repertoire. Not to mention, if you’ve read the “About Me” portion of my blog you’ll know that this goes along with my food philosophy. Like the mind, food is a terrible thing to waste!
Pita & Parmesan Eggs w/ Tomato
Pita & Parmesan Eggs w/ Tomato
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!
Lentil & Tofu Breakfast Quesadilla
