Subtleties of the Everyday are My Reality Check

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.

I’ve been using different grains.

I made Ashley’s Chocolate Buckwheat Breakfast bake, but next time I don’t want to add so much cocoa powder.

Baking single-servings always feels special.

I think throwing in some dried fruit would make it slightly sweeter too.

Rise and shine!

This time around I used some leftover quinoa to make a parfait.

Quinoa, peaches, apples, Greek yogurt, almonds, and honey.

The idea of scrambled eggs is nauseating to me, but scrambled tofu is a different story.

I combined these two recipes: breakfast scramble and tofu taco, and then added some of my own dashes of flavor.

Tofu Taco Scramble

2 teaspoons olive oil or toasted sesame oil
1 small onion, chopped
2 cups sliced mushrooms
1 pound firm tofu, crumbled
1/2 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.

Bean burritos for breakfast are not a stranger to me now.

Crunchy Jicama and Mango Salad with Chile and Lime

I bought jicama for another recipe and had some leftover, so I found this delicious recipe to try out. So refreshing!

Beans cooked in… I can’t remember, tomato, lebni (Kefir cheese), cilantro, and onion in a brown rice tortilla.

Savoury sandwiches.

Yes, even tempeh rueben’s for breakfast.

Sauerkraut in the morning? I combined two recipes again: vegetarian reuben sandwich and tempeh reuben.

Now what is this lovely looking blob thing?

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.

And some maple syrup drizzled on top.

If you like grainy things then this recipe is for you!

Another breakfast using cornmeal, but it didn’t taste very earthy.

Kita’s cornmeal pancake recipe was so delicious!

Just maple syrup and butter.

I kind of wished the stack would’ve just reappeared in front of me.

These tasted like sweet cornbread, but not as dense and oily.

Savory breakfasts lookin’ fresh.

I made cheesy corncakes with a side of bean and sweet potato hash, and whipped up a tangy curry sauce to go with it. 

Ice cream for breakfast too!

I finally stumbled upon Coconut Bliss’sGinger 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.

I think you would too, if this was in your freezer.

I would eat this over cake any day. 

I also tried another new Coconut Bliss flavor: Mocha Maca Crunch.

This was also very tasty, and I loved the bitter crunch from the cacao nibs.

And another new-to-me ice cream!

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?

Satisfaction Guaranteed

I just finished my dinner and that’s one thought that came to mind. During my semester I usually make things in batches, and I have my go-to recipes that I know are quick and tasty. However, cooking a special meal is something that I appreciate every time. I just got done having an incredibly flavorful meal that took a bit of time to make, but was still very simple. Eating good food makes me feel… content. I think that’s the perfect word because I feel happy yet calm. If only you could see the smile on my face hehe.

This was my dinner!

Remember how I use to think brussel sprouts tasted like farts… that is until I gave them a second chance. I finally prepared them the way I thought I would enjoy them most. Now this just opened up so many more doors. I followed this recipe to make shallot and balsamic roasted brussel sprouts. I want to try roasting them with honey, honey and lime, and maple syrup! I bet it would be nothing short of delicious. For the cannellini beans I cooked them with minced garlic, cumin, dried basil, salt and pepper, and a bit of balsamic vinegar. These were served on top of basmati rice and everything was topped off with pine nuts.

A close-up was in order!

I’m proud of myself for giving this veggie a second chance and deciding to prepare it myself. And you know what? It was absolutely delicious! Do you ever feel proud after cooking or baking something?

Super easy snack!

I think I’m doing a good job of coming up with simple savory snacks! This is a Dr. Kracker seeded spelt flatbread. I really enjoy the size of these flatbreads because they’re not as small as the Wasa crackers. You can top them with more things! The flavor is also something to be noted. I could have these plain too! It was delicious and simple which lends to  its versatility. You can make these a part of a savory or sweet snack (topping with nut butter and jam perhaps).

Another flavor...

These are the Sunflower Cheddar crisps. They’re perfect to use as croutons in a salad as well. If you go on their site you can read all of the great recommendations they have for each flavor. Back to these crisps! I love their nuttiness, crunch, and cheesiness! By the way, these are awesome with avocado!

A refreshing shake!

I tried a packet of Jay Robb’s Vanilla Rice Protein powder. I blended in a frozen banana and almond butter as well. Yummy creaminess!

Another savory snack idea!

A nice fluffy pita filled with chickpeas, tomatoes, and goat cheese. I wish I would’ve had a garlic sauce or something to go with this!


Not too long ago I was sent a package of POM Wonderful’s 100% pomegranate juice. Juice is such a refreshing thing during the warm months. Perfect timing, I say! Anyway, these alone are tasty and not as tart as the fruit itself. I know this has nothing to do with the juice, but I’ve always loved the packaging. The glass ones are my favorite because you can re-use them. Anyway, I have one more container left and I wanted to try it in a recipe. Anyone have any suggestions???

I finally got around to trying another recipe from the Veganomicon.

These are beanballs! They were so easy to make and were perfect for leftovers. I served them with penne pasta (I didn’t have spaghetti on hand), artichoke scarpetta (that translates to “damn good sauce”), goat cheese, and pine nuts. On the side you see frozen grapes. These are one of my favorite things to eat when the weather gets warm.

And my breakfasts are still my favorite meals!

This was a bowl Udi’s granola, Greek yogurt, sliced banana and apple, and my favorite peanut butter. Granola and yogurt, especially Greek yogurt, is one of my favorite combinations.

Oh, and I re-stocked my supply of my favorite BBQ sauce.

Bone Suckin’ Sauce! I think it’s a favorite amongst many of you out there; with good reason!