Breakfast, Gluten Free Vegan, Raw, Snacks, Spring/Summer

Ginger Strawberry Banana Smoothie

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Happy Thursday! I can’t believe it’s almost the end of the week…and REALLY can’t believe it’s the 8th for June already!!! I’ve been busy with a number of things, which I know makes the time seem to go by even faster but STILL.

Anyhoo, today I’m sharing a quick recipe for a smoothie that’s I recently realized I started to post a year ago…somehow it didn’t get posted so that’s finally being corrected. I’ve been in super organize mode and feel that before I post any new recipes, I should go back and revisit some old ones I’d been meaning to share with y’all.

This is a simple, yummy smoothie that will be sure to nourish you, as well as satisfy your tastebuds. These days Ive been trying to stick with adding veggies to my smoothies, but every now and then a gal just wants a milkshakey type of smoothie, ya know?! The kind that makes you feel a bit like you’re having dessert for breakfast! This is one of the those smoothtoes. Comforting, sweet, with a little bit of spice, it’s also good for you. Ginger has proven to help relive pain, even severe pain like arthritis and other types of chronic pain by curbing inflammation. Of course, strawberries are loaded with vitamin c, antioxadants, anthocyanins, and fiber – Just to name a few of those life giving nutrients 🍓🍌🌱🌞


Ginger Strawberry Banana Smoothie

Vegan, Gluten-Free, Grain-Free, Nut-Free Recipe

Serves: 2

Ingredients:

•1/2-1 cup strawberries (fresh or frozen)
•2 small/1 large banana(s) (fresh or frozen)
•1/4-1/2 tsp ginger powder
•2 tbsp ground flaxseed, optional
•1-2 tbsp unrefined cold-pressed flaxseed oil, optional
•1 1/2 cups purified water/coconut water/vegan milk

Instructions:

Purée all the ingredients together in a blender until smooth. Best when enjoyed immediately 🙂

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Breakfast, Dinner, Gluten Free Vegan, Grain Free, Lunch, Snacks

THE best Seasoned Roasted Chickpeas

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Two words perfectly describe this healthy snack- addictive + delicious!

These roasted lil chickpeas are full of yummy savory flavor! Basically they’re little bombs of flavor!!! Think nacho cheese Doritos in the form of garbanzo beans except BETTER! !!

Really, it’s a shame I’ve had this recipe up my sleeve for almost a year now before I thought/remembered to post it (guilty). My apologies, y’all. Once you try these super easy to make chickpeas you will be thankful I finally posted it. This is just one of those addictingly good, and good for you snacks you will want over and over again. I’ve had many, many roasted/crunchy chickpeas in my day and my recipe is by far the best one of them all, honest to goodness 😇, and I’ve had testers! They’re so good I almost always eat the entire batch in one sitting (not guilty). The tomato powder is the secret ingredient thats takes these Chickpeas over the top, although they’re delish without it.

Roasted chickpeas have been trending for some time now, and for good reason. They’re super good for you. I’m talking like, one of the healthiest foods in the world good for you! I recently read somewhere about a long term study conducted over 10 years or more that documented the worlds healthiest people, their lifestyles, including and especially what they ate. Chickpeas were a mainstay in many of the cultures studied (it was b/w 5-10 overall, I believe).

Chickpeas aka garbanzo beans are known for being a high satiety, energy giving food that’s full of fiber and protein. Two cups of chickpeas equals your entire daily requirement for fiber, which promotes heart health by lowering cholesterol (the bad kind). “65-75% of the fiber found in garbanzo beans is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine” – The Worlds Healthiest Foods. In addition, they have other properties which may help digestive troubles. This makes chickpeas a good option for people like myself with gastroperesis and other digestive issues. (If you have GP, I’d advise you not to eat too much, since chickpeas are a bit higher in carbs than other beans, and personally I’ve found too many carbs flare up my GP & POTS)

If you haven’t had nutritional yeast yet, well, better late than never 🙂
Nutritional yeast, despite it’s name is not actually yeast. Therefore it is ACD diet/anti candida friendly. It has a slightly nutty, slightly tangy cheesy flavor that goes with oh so many things. Pretty much anywhere you’d find cheese in a recipe, you could sub it with nutritional yeast. It should be a staple in every vegans pantry, and for most it is.

Here are some more facts about the health benefits of nutritional yeast.
Nutritional yeast happens to be a complete protein and contains 18 essential amino acids. It’s high in B vitamins, including thiamine, folate, B-6 and niacin. Just 1/2 a tbsp of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of the B vitamins. – Live Strong. Who says you can’t get B’s from plant Based foods?!?! B’s increase energy and help your body in producing RBC’s, or should I say red blood cells for all my non spoonie readers. It packs a pretty decent dose of iron, selenium and zinc too.

So are those enough reasons to fall head over heels in love with my roasted chickpea recipe, or what 💁


THE Best Seasoned Cheezy Roasted Chickpeas

Vegan, Gluten-free, Grain-free, Sugar-free, Nut-free, Soy-free

Yield: ~2 cups

Ingredients:

•15-16oz (~2 cups) chickpeas, cooked or canned (bpa-free)
•1 tbsp extra virgin olive oil
•2 heaping tbsp nutritional yeast
•1-1 1/2 tsp paprika
•1-1 1/2 tsp garlic powder
•1 tsp tomato powder, optional
•1/2-1 tsp onion powder
•1/4-1/2 tsp chili powder
•1 tsp salt, or to taste

Instructions:

Preheat oven to 350 degrees.
Lay out your drained chickpeas to dry on a kitchen towel for at least an hour (I usually let mine sit for 2-3 hours). Once chickpeas have dried a bit, but not totally dry, they’re ready.
In a small-medium bowl mix together all your ingredients (except for salt) starting with the oil, and finishing with the chickpeas. Stir and toss to coat.
Lay out chickpeas in an even later on a parchment lined baking sheet. Bake for 26 minutes.

Salt your chickpeas, toss, and allow to cool fa bit (this is the hard part!). Enjoy!

Note- store these in an air tight cobtainer in the fridge. To enjoy again reheat for 5 minutes  at 350 degrees. If you prefer extra crunch you Chickpeas bake them @ 375 F for a slightly less time.

Bread, Breakfast, Gluten Free Vegan

Banana Bread

 

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This healthier guilt-free version of banana bread is a big hit among anyone and everyone who’s tried it.
IMO this banana bread is the best banana bread I’ve ever eaten. I just love it to bits, despite the fact I’m not a fan of bananas, but I do tend to enjoy banana bread now and then.

This banana bread is just in a league of it’s own. Put a nice slab of butter (nut butter, fruit butter, or vegan butter) on a big warm slice, or eat as is. I warn you, it may be hard to not eat the whole loaf! If you do get carried away in the delicious, comforting flavors and end up eating more than a slice or two, it’s OK because this banana bread is clean, low in sugar, and high in protein from the chickpea flour. You’d never guess by the taste, though 😉


Banana Bread

Vegan, Gluten-Free, Refined Sugar-Free, Yeast-Free, Soy-Free, Nut-Free optional

Yield: 1 bread loaf

ingredients:

•2 chia eggs (2 tbsp chia seeds + 6 tbsp purified/distilled water)
•1 cup gluten free all-purpose flour
•1 cup garbanzo bean flour, or 1 more cup gf all-purpose flour
•3/4 cup coconut sugar
•1 tbsp ground cinnamon
•1 tsp baking soda
•1/2 tsp salt
•3 ripe-overripe bananas
•1/2 cup unrefined coconut oil, melted or softened
•1 tsp pure vanilla extract
•1/4-1/2 cup walnuts, optional

instructions:

preheat oven to 350.
prepare chia egg by adding 2 tablespoons chia to 6 tbsp distilled water into a small bowl and set aside to gel for 5 minutes. in a large bowl mix together dry ingredients except for the nuts. mash bananas and add to dry mixture (i make a crater in the middle of the dry mixture and pour in the wet ingredients then fold over the dry to incorporate). add in the rest of your wet ingredients including chia egg and mix until just combined. fold in nuts last and stir to mix in, or if you like sprinkle nuts on top of bread batter once it’s in the pan. grease or line loaf pan with parchement paper and pour in your batter. bake for 45-50 minutes. check with toothpick for doneness, if comes out clean it’s ready. enjoy!

Bread, Breakfast

Rustic Pumpkin Bread

 

vegan gluten free pumpkin oatmeal bread

This healthy pumpkin oat bread is comforting and delicious.

vegan pumpkin bread

Sometimes, not often but every once in a blue moon one of my “brain fog moments” happens for the better. Like the time when I forgot a major ingredient in a bread recipe and thought it was doomed for good only to find out it was the best tasting accident ever.

I’m so glad we forgot the milk in the original recipe and decided to change a few of the ingredients to make it acceptable for all my allergy, health, and nutritional needs, AND to my liking. We were pleasantly surprised with the final product – a surprisingly moist, and incredibly yummy pumpkin loaf! It has a nice hint of lemon, and is reminiscent of carrot cake, which I love. This recipe is going to be a go-to of ours from now on. It’s such a comforting treat for someone who can’t have sugar, gluten, dairy, etc, etc…and yet by the taste and texture you’d never guess this was allergy-friendly at all!!

the best pumpkin bread


Rustic Pumpkin Bread

Vegan, Gluten-Free, Refined Flour-Free, Refined Sugar-Free, Nut-Free, Soy-Free, Yeast-Free

Yield: 1 bread loaf

{recipe adapted from: A Rented Kitchen}

Ingredients:

2 cups gluten free rolled oats, ground to a flour
1/4 cup xylitol, vegan cane sugar or coconut sugar
3 tsp chia seeds or flax seeds, ground or whole (optional)
1 heaping tbsp gluten-free baking powder
1½ tsp pumpkin pie spice
3/4 tsp salt
1½ cups pumpkin puree
1/3 cupunrefined coconut oil, softened or melted, or grapeseed oil
1/4 cup coconut nectar, brown rice syrup, or maple syrup (or more granulated sweetener of choice)
1 tsp pure vanilla extract
3/4 tsp apple cider vinegar or fresh lemon juice
1/4-1/2 tsp fresh lemon zest

optional add ins: ~1 tbsp walnuts/pecans, pepitas, hemp seeds, golden raisins
optional toppings: pepitas, walnut/pecan crumbs, lemon zest, coconut

Instructions:

Preheat the oven to 415˚ and lightly spray/grease a loaf pan or line with parchment paper. Blend the whole rolled oats in a food processor or high powered blender until you have two cups of fine powder oat flower. Combine the oat flour, xylitol, chia/flax, salt, baking powder, and spice in a large bowl and mix until blended. Add the wet ingredients in with the dry, mix together until well combined. Pour the batter into the pan and sprinkle optional toppings. Bake for 20 minutes at 415˚, then reduce heat to 395˚ and bake for an additional 25 minutes. It should be about 40-50 minutes total. If toothpick comes out clean it’s ready. Allow to cool for 30 mins. Enjoy!


Breakfast

Pumpkin Spice Pancakes

 

Vegan Gluten free Pumpkin Pancakes

Let me tell you about my delicious fall harvest recipe!

First, though, since today is Columbus Day, I felt the need to mention that I do not celebrate or give homage to this US holiday. Columbus was a terrible, terrible man responsible for the deaths, rapes, and enslavement of thousands of native Americans, including, young children which he bragged about.  This man in my book is definitely not worthy of his own national holiday. I wanted to share this with everyone. It’s a little history on Christopher Columbus:
The Real Columbus

Anyhoo, back to the food! This is my favorite time of year! Autumn is such a beautiful and festive season. With all the beauty in nature with the trees foliage turning rich, wondrous shades of yellow, red, and orange, and the streets covered in a tapestry of leaves. It really is a real life postcard. Many of you may agree that one of the best things about autumn is all the seasonal food. Pumpkin quite easily tops the list as americas favorite. Now the pumpkin spice craze is viral – pumpkin spice lattes, pumpkin spice cupcakes, pumpkin spice doughnuts, even pumpkin spice oreos…wait, oreos?! There appears to be no end to the madness, however I think the classics like pies, bread loaves and ofcourse pancakes are totally lovable pumpkin spice material ; )

A few days ago, my fiance made a pumpkin pancake recipe that I found online, and for the first time in my life I was let down by a pumpkin recipe. It’s not that my boo is a bad chef, he actually makes awesome pancakes that sometimes put mine to shame. Problem was the pancakes were lacking flavor and tasted odd to me. It wasn’t just because of the lack of spice, but the flavors didn’t blend well, at least my taste palate didn’t approve. This disappointed me and I was determined to make a satisfying, flavorful pumpkin spice pancake recipe. I decided that it had to have a ton of energizing fall spice in every bite, but also had to be cosy and comforting, which is why I added the buttermilk.

A little creativity went a long way and I am proud to say I created a successful and amazingly delicious pumpkin spice pancake recipe. These pancakes are cleaner, more wholesome, and way yummier than IHOP’s pumpkin pancakes! =) Amazingly, it took me just one try at this recipe and it needed no further tweaks or adjustments. To be honest, I was surprised at how great these pancakes turned out. I was a little nervous because it was a complete experiment, but I relied on what I’ve learned about creating vegan, gluten free pancakes from scratch. For the flour, I used ground up gluten free oats since it’s a healthy filling grain. I use GF oat flour a lot, especially with my breakfast recipes, as it is highly nutritional. Rolled oats aka old fashioned oats are loaded with fiber, manganese, and are a great source of protein since they’re whole grains. Old fashioned oats help strengthen immunity against infections, stabilize blood sugar levels, lower cholesterol, prevent heart failure and cardiovascular disease as well as help the body fight against cancer and other diseases with all of it’s antioxidants. Perfect for those like myself who are on the road to healing, and for those who want stay healthy!

Oats are harvested in the fall, so yet another reason to love the season!
ClairesPumpkinSpicePancakes


Pumpkin Spice Pancakes

Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Nut-Free optional, Sugar-Free optional

Yield: 5-9 buttermilk pancakes

Ingredients:

1 1/4 cup cashew milk or vegan milk of choice
1 tbsp apple cider vinegar or fresh lemon juice
1 1/2 cups gluten free rolled oats, ground to a flour
1 tbsp xylitol, vegan cane sugar, or coconut sugar (optional)
2 tsp gluten free baking powder
1 tsp baking soda
1-1 1/2 tsp pumpkin pie spice 
1/2 tsp salt
1/2 cup pumpkin puree

1 tbsp coconut nectar, brown rice syrup, or maple syrup (optional)
1 tbsp unrefined coconut oil, melted, or grapeseed oil

Instructions:

To make buttermilk, mix one tablespoon of vinegar in a measuring cup, with the milk, whisk and set aside for 5 minutes to curdle.
In a blender or food processor, grind oats to a flour. It’s ok if there are a few pieces of whole oats.
In a large bowl mix dry ingredients together.
In a medium bowl mix together pumpkin puree with the rest of the wet ingredients. Add wet ingredients into dry, mix until just combined, a few clumps are okay.
Heat a griddle or frying pan over medium heat and lightly grease with a little vegan butter or oil. Ladle pancakes on the griddle and cook until bubbles form on the inside as well as the outside of your pancake, about 1 1/2 mins, flip with a spatula and repeat.
To keep your pancakes hot, you can keep them in a 150° oven while you finish making the rest. Serve with topping of your choice. Enjoy!

Breakfast, Muffins

Strawberry Hemp Muffins

 

StrawberryHempMuffins

Healthy Strawberry Muffins filled with hemp nutritional goodness!

Blueberry Hemp Muffins were a hit, so naturally being the Strawberry aficionadoa that I am, I had to make a Strawberry version! These Muffins are yummy and super duper nutritious ~ packed with high protein, complete amino acids, and omega 3 fatty acids, oh yeah =)


Strawberry Hemp Muffins

Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Grain-Free optional

Yield: 4 Muffins

Ingredients:

1 cup gluten free flour 
{i’ve made these with gf oat flour, rice flour, almond flour, gf all purpose flour/blends with success}
1/3 cup hulled hemp seeds 
1/4 tsp baking soda
1/4 tsp salt
1 banana, mashed
1/2 cup coconut nectar, brown rice syrup, or maple syrup
1/4 cup virgin unrefined coconut oil, melted
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar, or fresh lemon juice
3/4-1 cup fresh strawberries, chopped

Instructions:

Preheat oven to 350°.
In a medium bowl mix together all your dry ingredients.
In a large bowl mix together your wet ingredients.
Add dry ingredients to the wet, folding blueberries in last and mix until just combined (making sure not to over mix).
Ladle your batter into a lined muffin pan filling cups 3/4 of the way.
Bake for 20 minutes, or until toothpick comes out clean.
Allow to cool for about 30 minutes. Enjoy!


Breakfast, Muffins

Blueberry Hemp Muffins

 

Blueberry Hemp Muffins

On days when I have the energy, and hallelujah when I do, one of my favorite things to make for breakfast is muffins. I just love the varieties muffins have to offer, so many options to get my hands dirty in the kitchen with  =)

There is just something about the traditional muffin that is so inviting and comforting, don’t you think? These blueberry muffins are not so traditional but are yummy and nutritious. I added hemp seeds to my blueberry muffins, since they’re ridiculously healthy I try to incorporate it into my food as much as I can. Hemp seeds are high in protein, Vitamin E, omega 3 fatty acids, and amino acids. In fact the super nutritious little seeds contain all 20 amino acids, including the 9 amino acids our body can’t produce on it’s own. (Go ahead, read more on the nutritional benefits of glorious Hemp Seeds here.)

Delicious, highly nutritious, and a great way to start any day, these muffins turned out pretty splendid I must say!

Healthy Blueberry Muffins - Vegan + Gluten Free


Blueberry Hemp Muffins

Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Grain-Free optional

Yield: 4 Muffins

Ingredients:
1 cup gluten-free flour 
{i’ve made these with gf oat flour, rice flour, almond flour, gf all purpose flour/blends all with success}
1/3 cup hulled hemp seeds 
1/4 tsp baking soda
1/4 tsp salt
1 banana, mashed
1/2 cup coconut nectar, brown rice syrup or maple syrup
1/4 cup extra virgin coconut oil
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar, or fresh lemon juice
3/4-1 cup fresh wild blueberries (non-wild variety works just fine too)

BlueberryHempMuffins

*Note on flour: The photo at the beginning of this post are muffins made with gluten free oat flour, the muffins in the to the right of this text, and just above were made with almond flour. I’ve tried gluten free all purpose flour, brown and white rice flour which all worked out just as well. I found the almond flour to be very moist and fluffy, the oat Flour, more dense and chewy, and the all purpose right in the middle.

Instructions:

Preheat oven to 350°.
In a medium bowl mix together all your dry ingredients.
In a large bowl mix together your wet ingredients.
Add your dry ingredients to wet and mix until just combined (making sure not to over-mix), folding in your blueberries last.
Ladle your batter into a lined muffin pan filling cups 3/4 of the way.
Bake for 20 minutes, or until toothpick comes out clean.
Allow to cool for about 30 minutes in pan. Enjoy!


Bread, Breakfast

Strawberry Banana Oat Bread

 

Banana Strawberry Oat Bread
This strawberry banana oat quickbread is hearty, wholesome, sweet and deelicious!

Let’s talk about oats for a minute. Old-fashioned oats to be specific. In case you didn’t already know, old fashioned oats are also referred to as rolled oats. Rolled oats are darn healthy grains. They are highly nutritious whole grains packed with fiber. In fact one cup is a whole 10 grams! These oats contain both soluble and insoluble fiber, including  Beta-glucan, a soluble fiber unique to oats. Beta-glucan is associated with a 5 percent reduction in total cholesterol and a 7 percent reduction in LDL cholesterol, the type associated with heart disease. (Read more here.) Oats are low-glycemic, which is important to look for to regulate blood sugar levels, not just for weight loss purposes. These grains happen to be very filling, and that’s why I love them. Apparently, I have a black hole in my stomach and it takes a lot for me to feel full, but it seems that whenever there are oats present I always feel full and satisfied without the sluggish feeling heavy processed foods may leave behind.


Strawberry Banana Oat Bread

Vegan, Gluten-Free, Refined Sugar-Free, Refined Flour-Free, Nut-Free, Soy-Free, Yeast-Free

Adapted from Chocolate Covered Katie

Yield: One 9×5 or 8×4 Bread Loaf

ingredients:

2 cups gluten free rolled oats, ground to a flour
4 heaping tbsp gluten free rolled oats, whole
1 tsp baking soda
1/2-1 tsp ground cinnamon, optional
3/4 tsp gluten free baking powder
3/4 tsp salt
1/3 cup fresh strawberries
2 ripe bananas, mashed
2/3-1 cup coconut nectar, brown rice syrup or maple syrup
1/3 cup virgin unrefined coconut oil
1 1/2 tbsp fresh lemon juice or apple cider vinegar
1 1/2 tsp pure vanilla extract

instructions:

Preheat oven to 350°. Grease a 9×5 baking/loaf pan. Grind your 2 cups of your rolled oats in a blender or food processor to make into flour. It is perfectly fine is some whole oats remain in the flour. In a large bowl, mix oat flour, and the rest of your dry ingredients well. Puree your strawberries. Now add in strawberry puree and mashed bananas along with the rest of your wet ingredients. Mix with a wooden or plastic spoon (preferably) until blended together evenly. Pour your bread batter into greased loaf pan and bake for 30-50, or until top is golden-brown and toothpick comes out clean. Enjoy!


Bread, Breakfast

Strawberry Cream Cheese French Toast

 

Strawberry Cream Cheese French Toast Sandwich - Vegan and Gluten Free

I was a little girl when I decided to become a vegetarian, and it wasn’t long after that I cut out eggs. I had always thought the idea of eating chicken periods, err, I mean eggs was horrifying, so to the best of my memory, I had avoided french toast my entire life. Yep, I had never tried french toast. It’s kind of hard to believe that a 25 year old (going on 26 ) has never had french toast…I had a hard time accepting this fact myself! I just had to try and make vegan, gluten free french toast right away because this problem had to be corrected.

Naturally, with my love of strawberries, I added them to the toast with vegan cream cheese. For a low fat version, you can sub in vegan yogurt in place of cream cheese. oh boy (or girl), it turned out oh so good! To be honest, I had no clue what I was doing since I had never done this before and didn’t want to follow instructions I found online (could be my defiant side coming out). Somehow, I thought it turned out wonderfully! I seriously have been missing out on french toast all these years! I highly doubt that french toast made from eggs is this good!


Strawberry Cream Cheese French Toast Sandwich

Vegan, Gluten-Free, Nut-Free, Soy-Free

Yield: 1 french toast sandwich

Ingredients:

1/4 cup fresh strawberries
1/4 cup vegan cream cheese (I prefer Tofutti)
4 tbsp vegan butter
1 tbsp pure vanilla extract
2 tsp coconut sugar, light brown sugar, or granulated sweetener of choice
1 tsp ground cinnamon
2 slices gluten free, vegan sandwich bread


Here’s a recipe for vegan sandwich bread using gf flour and gf oats!

 Instructions:

Chop or mash your Strawberries to your preferred size/consistency (I mashed them slightly). In small bowl, mix together softened Cream Cheese with your Strawberries until creamy, set aside. Lightly toast your bread (below 250°), and melt your butter while it’s toasting. In shallow dish, mix together your melted Butter, Vanilla, Sugar and Cinnamon until blended well. Set a skillet or griddle over low-medium heat. Take a slice of lightly toasted bread (toast it lightly unless bread is a few days old) and dip into butter-sugar sauce making sure it is evenly distributed onto your slice of bread. Now place slathered slice on hot skillet/griddle. Wait 1-2 minutes and with a spatula, flip over and wait until bread has absorbed all or most of the sauce. Repeat with second slice of bread and remaining sauce. Spread your Strawberry-Cream Cheese mix thickly onto one of your slices and place the other slice on top of it. Serve warm and top off with Maple Syrup, Powdered Sugar, Whipped Cream, Bananas, whatever tickles your fancy. Enjoy!


Breakfast, Dinner, Lunch

Simple Super Charged Tofu Scramble

 

Super Charged Tofu Scramble  - Vegan, Gluten Free

The ingredients that make up this yummy dish are super duper healthy! Between the Tofu, Kale, Broccoli, Turmeric and Olive Oil/Coconut Oil, this scramble is loaded with all the nutrition and high protein you need to make it through your morning.

I found the recipe on babble and tweaked it just a bit to suit my allergies and taste buds. If you don’t like broccoli or kale, no problem, get creative and change it up to your liking.

Have some extra time on your hands? Make your breakfast more exciting by making this scramble into some burritos!!!


Super Charged Tofu Scramble

Vegan, Gluten-Free, Grain-Free, Nut-Free, Soy-Free

{recipe adapted from: Babble}

Ingredients:

12-16 ounces firm or extra firm tofu, drained & pressed dry
3 tbsp extra virgin olive oil, or unrefined coconut oil
1 tsp turmeric
1/4 tsp ground cumin
salt, &/or pepper, to taste
1/2 cup vegan cheddar cheese, shredded 
1 tsp nutritional yeast, optional
1 cup fresh kale, chopped
1 cup fresh broccoli, stems included

optional add ins: diced tomatoes, onions, avocado, salsa…

Super Charged Tofu Scramble - Vegan + Gluten Free

Instructions:

Prep tofu by draining and squeezing dry with eco-friendly paper towels. Heat large skillet on high and melt your vegan butter. Add tofu to skillet and chop into desired size with metal spatula. Sprinkle on turmeric, cumin and any seasoning. Flip and scramble tofu as you go. Next add in your fresh greens and cheese, continue scrambling process until the tofu is cooked through. Turn off heat and add on any additional ingredients. Serve hot on plate or rolled in flour tortillas as burritos. Enjoy!