breakfast x 2 with tiny taters.
Ever since my time-off work started I have been promising myself that I would be more creative with my morning eats. After all, breakfast is my meal of choice. Instead, I’ve been sticking with these:
While concocting my pumpkin with peach oats below this morning, I realized that pancakes, vegan french toast, and tofu scrambles would all be faster to make. But there is something about the ritual of oat-making while I sip my warm lemon water that soothes me. In my opinion, it takes less prep and thought than the others. I don’t have to measure flours, baking powder & soda, or cut veggies and measure spices. I do measure the oats, water, and almond milk, however, I simply splash in vanilla and shake in cinnamon. I spoon in flax or chia seeds at the beginning, but leave the toppings for the last 2-3 minutes. In that 20 minutes of free time between starting the oats and finishing them off, I read my favorite blogs and prepare coffee. It really is an ideal ritual, don’t you think? I know many of you share such warm wonderful ones as well.
So, instead of switching up my breakfast in the morning, we had breakfast for dinner. It was this recipe for double dipped french toast made with cinnamon raisin ezekiel english muffins topped with pumpkin butter and maple syrup. I didn’t get the camera out to document because V and I were much too hungry and they take a little longer to cook than your average egg-y french toast. I’ve made them before with bread, but I preferred the english muffin version we had tonight.
Oh, but I must show you the delicious savory roasted tiny taters we had with our lunches today.
These tiny potatoes covered in a mix of olive oil, lemon juice, garlic powder, cayenne, cumin, and nutritional yeast had such a kick we swooned over.
After they roasted, we dipped them in organic dijon and ketchup.
The chickpea cutlets are no longer.
A simple salad for me. It is pretty self-explanatory: baby spinach, carrots, cucumber, chickpea cutlet, and balsamic vinaigrette. Some avocado was added as well.
For V, I made a hummus, daiya mozzarella, pesto, chickpea cutlet quesadilla on a brown rice tortilla.
Oh, how we loved it. I must try one for myself ASAP.
-Do you have a favorite veggie chili recipe? I definitely am thinking something similar to this Butternut Squash & Black Bean Chili for tomorrow night.