Almond French Toast

Almond French Toast
Almond French Toast

French toast is a lovely, quick breakfast. It is one of my go to breakfasts for my toddler. By using a sprouted grain bread and add a few things I am increasing the nutritional value and converting a quick diner breakfast into a healthy start to you day.  I have a few versions, one with pumpkin to continue on my quest for veggies in everything, and this one that just adds a bit more protein and nutrients from the almonds. This french toast is filled with almond goodness and bursting in with flavor. I love to top it with plain yogurt, bananas, and a light drizzle of maple syrup.

 Ingredients

  • 2 happy eggs
  • 1 TBL milk or nondairy milk
  • 1/3 cup almond meal
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 3 slices sprouted grain bread
  • Coconut oil for cooking

Instructions

  1. Whisk the eggs in a small bowl until uniformly yellow in color.
  2. Add milk, almond meal, vanilla, and almond and whisk to combine.
  3. Heat a large skillet over medium high heat, when hot melt a little coconut oil in the bottom, just enough to coat the pan you are using.
  4. Dip the bread in the egg mixture one slice at a time making sure each slice is completely coated with egg mixture on all sides.
  5. Place egg coated bread in the hot skillet and cook until golden brown on the first side, about 2-3 minutes. Flip and continue to cook until the second side is also golden brown. 2-3 minute more.
  6. Serve hot with your choice of toppings.
Advertisements

St. Patrick’s Day Green Muffins (Zucchini-Spinach, sugar free, vegan, toddler approved)

Spinach Zucchini Muffins -date sweetened
Spinach Zucchini Muffins -date sweetened

Who doesn’t love green food? Oh, yeah, toddlers. Well, except mine who things it needs to be green to be edible! These yummy muffins are packed with vegetables, take their sweetness from the dates, and are good enough I was sneaking them when my daughter wasn’t looking. These are quite green from all the vegetables and would be perfect to introduce on St. Patrick’s Day if you have a picky eater. Also perfect to bring to work to nourish you throughout the day to prepare you for your evening activities. Spread a little almond butter on these and you have yourself a meal.

Makes 12 regular muffins

 Ingredients

  • 1/2 cup finely chopped dates (about 5-7 dates)
  • hot water to cover dates
  • 1 1/2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup coconut oil
  • 1 packed cup fresh baby spinach
  • 1 TBL chia seeds
  • 2 cups grated zucchini
  • 1 tsp pure vanilla extract

Instructions

  1. Instructions

    1. Preheat oven to 350 and prepare a muffin pan with paper liners or by lightly oiling the pan.
    2. Place chopped dates in a glass measuring cup, pour boiling water over the top just to cover the dates, and set aside to soften, about 5 minutes.
    3. In a mixing bowl combine all of the dry ingredients, flour through cinnamon.
    4. When dates are soft place them, the soaking water, coconut oil, and the baby spinach in a blender or food processor and blend until smooth.
    5. Pour date mixture into bowl with dry ingredients, add chia seeds, zucchini, and vanilla stirring to combine.
    6. Divide the batter evenly into prepared muffin tine and bake 18-20 minutes until tops turn golden brown and a toothpick inserted in the center of one comes out clean.
    7. Remove from the pan and allow to cool a bit before eating.

Tofuballs with Extra Veggies

 Ingredients

  • 2 TBL oilve oil
  • 11/2 cup grated zucchini
  • 1/2 cup minced onion
  • 11/2 cups finely chopped spinach
  • 3 mushrooms, minced
  • 1 lb water packed extra firm tofu
  • 1 TBL Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp granulated garlic
  • freshly ground black pepper to taste
  • 2 TBL nutritional yeast
  • 1 egg beaten (omit if vegan, or try 2 TBL aquafaba lightly beaten with a fork)
  • 1/4-1/3 cup vegan bread crumbs
  • Neutral flavored oil for cooking

Instructions

  1. Heat a large skillet over medium high heat.
  2. Add oil, zucchini, onion, spinach, and mushrooms and cook 5-8 minutes or until most of the water has been released and cooked off.
  3. Mash tofu in a large bowl with your hands or a potato masher.
  4. Add Italian seasoning, salt, garlic, egg, cooked vegetables, and nutritional yeast and stir together.
  5. Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
  6. Taste the mixture and adjust seasonings to taste.
  7. Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
  8. Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
  9. Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4 minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
  10. Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
  11. Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
  12. Serve hot with pasta and sauce, or just eat as is. Super yummy snack!
  13. You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.

Simple Kale Chips

Simple vegan kale chips
20 Simple vegan kale chips

I was going to buy kale chips the other day, and then I was like  “why would I do that?” They are so simple, and quick to make at home, and wayyyy cheaper. So here is your very simple kale chip recipe. Feel free to add other seasonings of choice to jazz them up a bit, though they are delicious as is. My toddler loved them! She kept asking for the “crackers” how could I say no? The picture above is her sneaking a few as I was attempting to shot a legitimate photo. I couldn’t keep her out of them long enough to get a good picture, so you have proof these are irresistible to toddlers.

 Ingredients

  • 1 bunch of curly kale de-stemmed and roughly chopped
  • 1 TBL olive oil
  • salt to taste

Instructions

  1. Preheat oven to 200F.
  2. Place the chopped kale into a large bowl and drizzle with olive oil. Using your hands massage the kale with the oil until each leaf is coated with oil.
  3. Place kale in a single layer (very important!) on a baking sheet, or two if needed.
  4. Sprinkle lightly with salt and bake for 15-20 minutes until the kale is crispy to the touch and the edges are just starting to brown. Start checking around 10 minutes and check every few minutes after to make sure it isn’t burning.
  5. Allow to cool before consuming.

Vegan Italian Tofuballs for Pasta-Toddler Approved

Vegan Italian Tofuballs
Vegan Italian Tofuballs

In need of some comfort food? I feel I am most of the time in the winter. I just want warm, filling, soul satisfying food. These delightful little nuggets fit the bill perfectly, especially when paired with whole wheat pasta and either your favorite sauce, or my favorite sauce.

Wolfie loved to help with these. She does everything from mashing the tofu to help form the balls. She also ate them! I mean, why wouldn’t you? They are a bit crisp on the outside, a bit salty, faintly “cheesy”, and heavy with Italian seasonings. These also freeze well if you feel like making a double batch.

 Ingredients

  • 1 lb water packed extra firm tofu
  • 1 TBL Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp granulated garlic
  • 1 cup grated zucchini (optional)
  • freshly ground black pepper to taste
  • red pepper flakes to taste
  • 2 TBL nutritional yeast
  • 1/4-1/3 cup vegan bread crumbs
  • Neutral flavored oil for cooking

Instructions

  1. Mash tofu in a large bowl with your hands of a potato masher.
  2. Add Italian seasoning, salt, garlic, zucchini, pepper, red pepper, and nutritional yeast and stir together.
  3. Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
  4. Taste the mixture and adjust seasonings to taste.
  5. Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
  6. Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
  7. Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
  8. Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
  9. Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
  10. Serve hot with pasta and sauce.
  11. You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.

Baked Broccoli “Tots”

Originally from gimmedelicious.com

Ingredients

  • 2 cups roughly chopped broccoli
  • 1 large egg
  • ¼ cup diced yellow onion
  • ⅓ cup cheddar cheese
  • ⅓ cup panko breadcrumbs
  • ⅓ cup plain breadcrumbs
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic granules
  • 1/2 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat the oven to 400°F. Grease a 24 cup mini muffin pan, or baking sheet.
  2. Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
  3. Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasoning.
  4. Divide evenly into cups of a muffin pan patting down to ensure they hold their shape. If you don’t have a muffin pan shape into tots and place onto prepared baking sheet.
  5. Bake 18-20 minutes until golden brown and crispy.
  6. Remove from the oven and enjoy warm, or cold if you’re my daughter.

Pumpkin Zucchini/Carrot Muffins-Vegan

Pumpkin Zucchini/Carrot Muffins
Pumpkin Zucchini/Carrot Muffins

And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.

For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…

 Ingredients

  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups shredded zucchini or carrots or mixture of both
  • 1 cup pumpkin puree
  • 1/3 cup non-dairy milk
  • 1/3 cup molasses
  • 3 TBL sunflower or olive oil
  • 1/2 cup seeds or chopped  nuts (flax, chia, pumpkin, walnuts or almonds)-optional

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
  3. Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
  4. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  5. Remove from pan and cool a few minutes before enjoying.