Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!
Yields 1 serving
1/5th block of extra-firm tofu
1 cup broccoli, chopped
1/2 cup shredded carrots
1/2 large green bell pepper
1/2 cup mushrooms, diced
1 tsp olive oil
1/2 tsp black pepper
1 tsp pumpkin spice
1/2 tsp cinnamon powder
1/2 tsp cumin seeds
1. Stir-fry all of the tofu and vegetables together. Spice them up!
2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.
Yields 1 Serving
1/3 cup oat bran
1/2 cup almond milk (optional)
1 cup water
1 tsp cinnamon powder
1 tbsp flaxseed, ground
1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.
2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.
Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂
Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.
Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!
Yields ~ 5 cups of sauce (~ 8 – 10 servings)
Serving Size: 1/2 cup
7 large apples (I used large Gala apples)
6 large cinnamon sticks
7 tbsp lemon juice
1. Slice all of the apples and remove the cores.
2. Blend together all of the apples with about 1/4 cup water. You definitely don’t want to use more or your sauce will become very thin so try to use a very strong blender.
3. Heat the apple puree on the stove top in a large pot. Throw in the cinnamon sticks (I broke mine in halves) and the lemon juice. Heat for about 15 – 20 minutes till all of the water has boiled. You will see the apple puree bubble and the applesauce will get thicker. Stir frequently.
4. Let the applesauce cool then store into an air tight container. It will remain fresh for a while actually – you can refrigerate it for about a week or freeze it for about a year!
For my snack today, I made a delicious trail mix that was quick to put together. I threw in some goji berries to make it high in antioxidants and the blend of almonds and walnuts made the trail mix high in polyunsaturated and monounsaturated fat! It’s a perfect pre or post workout snack or even just when you are a little hungry.
The Recipe: Antioxidant Trail Mix
Yields 1 serving
30 semisweet chocolate chips (~ 1 tbsp)
5 walnut halves, cut into smaller pieces if you want
1 tbsp goji berries
On a side note, the green roti that I posted a few hours ago ended up getting accepted by Tastespotting.com! I was so excited and happy 🙂 Check it out if you get a chance. Also, for dinner, we made a hearty green stew “chili”!
The Recipe: Green Stew “Chili”
Yields 4 – 6 servings
2 cups cooked kidney beans
2 cups kale
3 large celery stalks
2 medium tomatoes
1 tbsp seaweed kelp
1 cup broccoli
1/2 bell pepper any color
1 tbsp garlic powder
1 tbsp olive oil
1 tsp turmeric powder
1 tbsp cumin seeds
1 tsp black pepper
Directions: Green Stew “Chili”
1. Blend together the bell pepper, kale, and broccoli to make a heavy stew gravy.
2. Pour the kidney beans in with the gravy in a large pot. Let it bubble for a while and cook.
3. Cut all of the other vegetables and throw them into the pot when you start to see the bubbling occur. Sprinkle in all the spices as well and mix thoroughly. Allow the stew “chili” to cook for about 10 minutes. Serve warm! Enjoy alone, with some bread, or tortilla chips.
For lunch today, everyone in my family was eating left-over pizza from last night’s dinner, and I really wanted some of that crunchy yumminess. So I tried to make a homemade tortilla pizza. I had gone to Stop & Shop yesterday and discovered vegan cheese from a company called Tofutti. I cannot even describe in words how excited I was since I literally haven’t had cheese for maybe three years now. Therefore, this homemade pizza idea really got me going because I wanted to try out my new cheese. To be honest, I was wary at first as to whether this would work or not, but it turned out perfectly! It was cripsy, completely baked, and delicious. I’m pretty sure I made my mom jealous that I was eating a healthier pizza that she was 🙂 What I really like about this recipe is that it’s what you want – completely up to you to be creative when you make it yourself. You can choose the toppings, the seasonings, and the amount of each serving (cheese, veggie, protein, etc.). Also, it’s so healthy that you can’t even feel guilty when you’re eating this cheesy, crunchy, mind-blowing dish! Enjoy it as your entree, appetizer, or as a side dish with someone else. Let me know how you make it!
Yields 1 serving
Serving Size: ~ 6″ pizza
1 100% whole wheat tortilla
1/2 large carrot, diced
13 – 20 cherry tomatoes, halved
2 large mushrooms, diced (~ 1/2 cup)
1/2 large yellow pepper, diced
1/2 – 3/4 cup broccoli, chopped
2 slices (or more) Tofutti Soy American Cheese
2 oz LightLife Organic Soy Tempeh
1/2 tbsp oregano leaves
1 tbsp garlic powder
1 tbsp black pepper
1. Chop all the vegetables and prepare them by washing. Set aside.
2. Lay a piece of aluminum foil underneath your tortilla.
3. Break each slice of cheese into four, evenly smaller pieces and spread the total eight pieces around the tortilla.
4. Place all of the diced tomatoes around the pizza. Sprinkle your oregano, black pepper, and garlic powder over the tortilla.
5. Then, place all of the other vegetables in no specific order, but be sure to place the tempeh pieces last so the heat from the oven hits it directly, assuring that the tempeh is fully cooked when you eat it.
6. Place the pizza with the aluminum foil into your toaster oven or actual oven and let it broil at ~350 – 400 F for 5 – 7 minutes.
7. Watch your pizza since the tortilla will become blacker (almost burnt but just crunchy like a thin crust pizza), but you may want to remove the pizza at your own time depending on how crunchy you want it – just look to make sure the cheese has melted and you know that it is done. Enjoy warm!