Things like the feeling of thirst, blind spots when driving, or finding the beat in a song when it changes. In my last post I asked you all if you pay attention to how certain things affect you. I also said that lately I’ve been approaching my meals at home with no forethought. Take breakfasts for example. I would always say that I’m more of a “sweet breakfasts” person, but lately I’ve been waking up many mornings wanting different things. Or sometimes I’ve been waking up with nothing in mind. If I’m hungry I’ll walk to the fridge, open it, and stare up and down for five minutes. So here are some of my recent varying breakfasts.
Tofu Taco Scramble
2 teaspoons olive oil or toasted sesame oil
1 small onion, chopped
2 cups sliced mushrooms
1 pound firm tofu, crumbled
1 1/2 teaspoons curry powder
1 tablespoon chili powder
1 tablespoon nutritional yeast (optional)
1 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 tablespoons reduced-sodium soy sauce
1/2 cup green peas
6 corn tortillas (I use sprouted)
2 green onions, chopped
1/2 avocado, sliced (optional)
Other toppings: sour cream, kefir, salsa, hot sauce
1. Heat oil in a large non-stick skillet, then sauté onion and mushrooms over med-high heat, stirring often, until onion is soft, about 5 minutes.
2. Add tofu, spices and seasonings, nutritional yeast and soy sauce. Continue cooking another 5 minutes.
3. Reduce heat to medium and cook 3 minutes, stirring often.
4. Heat a tortilla in a heavy dry skillet, turning it from side to side until soft and pliable.
5. Place a small amount of tofu mixture in the center, then fold tortilla in half and remove from heat.
6. Garnish with green onions, salsa, sour cream and avocado, if using. Repeat with remaining tortillas.
I bought jicama for another recipe and had some leftover, so I found this delicious recipe to try out. So refreshing!
Another recipe from Ashley, a banana cornbread cake and if I remember correctly I just made the creature blob by simply mixing Greek yogurt, a bit of almond milk, and sunflower seed butter together to get this pudding like consistency.
I finally stumbled upon Coconut Bliss’s “Ginger Cookie Caramel” at the store one day, mind you I’ve been keeping an eye out for it since the flavor released a few months ago. I’m glad I picked it up because a) it was the last one, and b) I have yet to see it again.
This was also very tasty, and I loved the bitter crunch from the cacao nibs.
La-Loo’s goat’s milk ice cream caught my eye, and I decided on vanilla. Whoa! This was so good that I don’t think I will ever buy another kind of vanilla ice cream. Ever. It was creamy, sweet ,and had an intense vanilla flavor like no other–no wonder it’s considered the “holy grail” of ice cream.
Any recipes in this post you’d like to try? What’s your favorite ice cream?