Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can’t Believe It’s Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray
Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices…
2 cups lemonade
2 cups ice
1/2 pint fresh raspberries
Combine ice and lemonade in blender until ice is crushed. Add raspberries and process until smooth. Pour into glass and garnish with lemon slices if desired.
Peanut Butter, Banana, and Flax Smoothies
1/2 cup 1% low-fat milk
1/2 cup vanilla fat-free yogurt
2 tablespoons ground golden flaxseed
1 tablespoon creamy peanut butter
1 teaspoon honey
1/4 teaspoon vanilla extract
1 ripe banana, sliced
Place all ingredients in a blender; process until smooth.
Makes 6 muffins
Eggs, pastured (3)
Butter (2 TBS)
Honey, raw honey if possible
8 ounces organic fresh or frozen blueberries (3 TBS)
Sea salt (1/4 tsp)
Vanilla, organic, additive-free (1/4 tsp)
Coconut flour (1/4 cup)
Baking powder (1/4 tsp)
1. Blend together eggs, butter,…
One of my favorite recipes!
• 1 tsp / 5 ml extra virgin olive oil
• 1 onion, halved and thinly sliced
• ¼ tsp / 1.25 ml dried Herbes de Provence
• Pinch sea salt
• Pinch freshly ground black pepper
• 1 cup / 240 ml broccoli florets
• 1 egg
• 2 egg whites
• 1 cup / 240 ml low-fat milk
Breakfast Quinoa with Blueberries
Makes 2 cups
After being rudely awakened early this morning by my cat and laying in bed for about an hour cursing my animal lover streak and my insomnia in equal parts, I decided to make the best of it and tear myself away from my cozy jersey sheets to make breakfast. Although this delicious little ditty was not originally vegan, since I do not drink dairy milk, I veganized it by using almond milk. It is totally simple and quick to make. If you enjoy quinoa in salads and as a side dish and such, give this a whirl—it makes a delicious breakfast too!
2 cups almond milk (or other dairy milk replacement)
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving
Step One: Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Step Two: Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
Source: Martha Stewart Living, February 2010. View the recipe on MarthaStewart.com.
Veg Boot Camp Day Twenty-Two: Breakfast
Berries with Cashew Cream and Granola
I really enjoyed the flavor of this cashew cream. It was earthy, with just the right hint of sweetness from the maple syrup. This mixture made for a great breakfast. Skip the granola and it would also serve well as a dessert.
1/4 cup raw cashews
2 tablespoons water
2 teaspoons maple syrup
1 cup fresh berries
3 tablespoons granola
Step One: In a food processor, purée cashews, water, and maple syrup until smooth. Serve cashew cream over fresh berries and top with granola.
Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 4,” June 2011. View the recipe on VegetarianTimes.com.