Breakfast Crumpets

What can I say? I am crumpet-obsessed. I buy a pack of 8 from Trader Joes, and they are gone in 2 days.

Here is a delicious vegetarian and dairy-free breakfast crumpet recipe!

Ingredients:

  • 2 Whole Eggs
  • 2 TBSP Unsweetened Almond Milk
  • 2 Crumpets
  • Cooking Spray
  • 2 Slices Mozzarella Vegan Rice Cheese
  • 1/2 Small Avocado (cut into slices)

In a small bowl, crack your 2 eggs and add the almond milk. Whisk until it is completely mixed.

Heat the cooking oil on med-high heat. Dip each crumpet in to the egg mixture; make sure that both sides are covered and let it soak for a couple seconds.

Once the pan is hot, place the crumpets in the pan and fry them on each side for about 2 minutes or until they are browned. Take them off the heat and set aside.

Add more cooking spray to the pan, and cook the remaining eggs. (I usually let the eggs cook like an omelet so that they stick together and make it easier to place on top of the crumpet).

Place a slice of “cheese” on each crumpet. Divide the cooked eggs in half and place on top of the cheese. Top it off with some avocado slices and prepare to have your taste buds and mind blown!

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Quinoa “Pudding”

I call this quinoa “pudding”, because it reminds me a lot of rice pudding. It’s super delicious; I could eat this all day long! And so fast and easy to make.

Ingredients:

Simply make quinoa the night before: boil 2 parts water, and add 1 part quinoa in. Reduce to simmer, and let it cook for 10-15 minutes or until all the water has been absorbed. (Note: most quinoa must be rinsed before cooking!).

Let it cool completely (I usually let it chill in the fridge over night), and then add it to the yogurt in a 3 parts yogurt: 2 parts quinoa. A good starting ratio is 1 C yogurt with 2/3 C cold quinoa.

 

La Gloria Tortillas Rock My World: 2 Recipies for Amazing “Queso”Dillas

Due to being sick and crazy busy-ness in my life outside of food and crafting, I’ve been away for too long; but I promise I’m back with more delectable recipes and fun crafts.

A few years ago, I made an impulse buy at the Whole Foods in The Valley on a bag of La Gloria’s Low Carb Tortillas. It was straight up one of the best impulse grocery buys of my life (no joke). These tortillas rocked my world; the most doughey, delicious tortilla you could possibly sink your teeth in to.

I moved from The Valley and had a hard time finding them, but for the past few months, I’ve been having good luck at the Whole Foods on the West Side and I thought I’d share the deliciousness.

The first recipe is super fast to make, and when I have La Gloria tortillas in my house, I eat at least one of these a day.

The Fancy Breakfast “Queso”dilla.

The Simple “Queso”Dilla (Vegan):

  • 1 La Gloria Low Carb Flour Tortilla
  • 2 Pieces Vegan Mozzarella Rice Cheese
  • Hot Sauce (I use Tapatio)
  • 1/2 of a Small Avocado
  • Cooking Spray

Use a little bit of cooking spray on your skillet and heat the pan on medium-high heat.

Place down the tortilla on the pan. Place your 2 slices of vegan cheese side by side and dribble hot sauce over the cheese. (I usually put about 10 drops).

Fold the cheese-less half over to cover the cheese and heat about 1-2 minutes on each side, or until the tortilla starts to lightly crisp and slightly brown. Using a spatula, you can press down on the tortilla so that the cheese sticks to both sides.

Take it off the heat, pull it open, and add your avocado slices. Fold it back together, let it sit for a minute, and enjoy!

The Fancy Breakfast “Queso”dilla (Vegetarian):

  • 1 La Gloria Low Carb Flour Tortilla
  • 1 Full Egg and 1 Egg with Whites Only
  • 2 Slices Vegan Mozzarella Rice Cheese
  • 1/3 Cup Pre-Cooked Quinoa
  • Hot Sauce
  • 1/3 Small Avacado, cut in to slices
  • Salsa (optional)
  • Cooking Spray

Heat up cooking spray over medium-high heat. Place your egg sunny-side up in the pan. Fry on both sides until it’s done. Take it off the heat and keep it on the side.

Using more cooking spray if necessary, place the tortilla flat on the pan. Add the 2 slices of rice cheese and about 10 dribbles of hot sauce. Spread an even, thin layer of your pre-cooked quinoa over the tortilla and then place the egg on top.

I tend to use quinoa left overs from the night before, but you can always make it fresh: boil water and add quinoa (2 parts water to 1 part quinoa). Let it simmer for 10-15 minutes until you see the little white tails and all the water is absorbed. Let it sit covered for 1-2 minutes.

Let the tortilla cook for about 2-3 minutes, then take it off the heat. Add your sliced avocado and salsa if desired.

Fold in half and enjoy!

Green Protein Oatmeal

So I’m a little late for St. Pattys Day, but this oatmeal tastes great and keeps you full longer. And who said green was just for smoothies?

Spirulina Powder, which is what turns the oatmeal green, is a microalgae, and is extremely nutrient dense and high-protein (for 1 TBSP, it is only 20 calories and 4g of protein!). It is also very high in antioxidants, boosts energy, high in iron and Vitamin B-12, C, and E. It helps your immune system, cleanses your liver, kidneys, and blood. Read more about health benefits here.

I buy my spirulina in powder form from Nutrex-Hawaii. It goes great in smoothies! Nutrex-Hawaii also has an assortment of Spirulin in mulitvitamins and tablets.

Ingredients:

  • 1/2 Cup Old Fashioned Oats
  • 3/4 Cup Flax Milk or Almond Milk
  • 2 Eggs (egg whites only) (Vegan Version: 1/4 C Soft Tofu)
  • 1 TSP Cinnamon
  • 1/2 TBSP Spirulina Powder
  • 1/2 TBSP Chia Seeds
  • 1/2 TBSP Flax Seed
  • 1 Packet Stevia or Truvia (if you don’t like plant sweeteners then use Agave to taste)

Start by heating up 1/2 C of “milk” on medium to high heat. After a minute or two, throw in the oats, cinnamon, and chia seed and let them simmer for 2-3 minutes, stirring occasionally.

Add the egg whites or soft tofu. Stir vigorously for about 20 seconds to make sure it is evenly mixed with the oatmeal. Eggs will cause the oatmeal to thicken, so add the other 1/4 cup of milk (you can add more or less depending on your desired consistency). Let it cook for another 3 minutes.

Take it off the heat and let it cool for a minute or two. Then add the flax seed, spirulina, and stevia.

Mix it up, and serve!

Obsessed with Coconut Yogurt

I am totally obsessed with So Delicious’s Coconut Milk Yogurt. For $3.99 per large container (16 oz) at Whole Foods, it is worth every dairy-free and soy-free penny. I can literally eat an entire container in one sitting.

Here is an easy and simple mixture that makes a great breakfast or snack!

Ingredients:

  • 1,1/2 Cup Plain Coconut Yogurt
  • 3/4 Cup Granola or Cereal
  • 1/4 Cup Dried Cranberries
  • 1 TBSP Chia Seeds
  • 1 TBSP Ground Flax Seed

Suggestions for Granola/Cereal:

  • My favorite: Open-Nature Toffee Nut Cluster found at your local Safeway/Pavillions/Vons. This cereal is cheap and tasty– the toffee nut flavor compliments the coconut yogurt nicely.
  • Kashi Go Lean Crunch (let the cereal sit in the Coconut yogurt for a few minutes so that it can absorb the moisture– this granola tends to be somewhat hard).
  • Nature’s Path Hemp Plus Granola

Mix the above ingredients together and enjoy for a delicious, fiber-filled meal!

*Also, note that it is important to consume the flax seed ground up. If you consume whole flax seed, they pass through the body undigested.

What I had for lunch today! Yum.