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Vanilla Matcha Kale Smoothie (A.K.A Mega-F@%king Awesome Smoothie)

13 Nov
Vanilla Matcha Kale Smoothie

The Mega-F@%king Awesome Smoothie

Although I started this blog for musicians who like food rather than health nuts and athletes, it would appear that the food I like to make is appropriate for the latter. On a whim I’ve  decided to take up Ashtanga Yoga again and since I’ve been biking downtown on a regular basis I’m noticing and increased need for protein. To top things off I’m a vegetarian (sort of) so protein is already a source of concern for me. What I’m saying is that there’s going to be a lot of protein/ smoothie posts for the next little while because I’m attempting to come up with creative solutions to combat potential deficiencies.

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I actually drank some of this before taking the picture… I couldn’t wait.

Most people know by now that Kale is a super veggie. If you’ve spent anytime on the internet looking at food blogs you would have learned this by now because kale is EVERYWHERE! And truly for good reason, the stuff makes you feel like a boss. Besides being high in iron and fibre with absolutely no fat, kale is a great source of vitamin K (cancer preventing supposedly) and vitamin A ,which helps repair skins cells. To top it all off kale is high in antioxidants (stuff that prevents you from the bad stuff that hippies are always warning you about). Being ever so knowledgable of the ultimate powers kale possesses, I decided to throw in another super-hippie cancer preventing thang to create a mega-f@%king-awesome antioxidant smoothie. That supreme ingredient I’m spending way to long building up to revealing is matcha. Matcha is finely ground up green tea leaves that will provide people with an energy boost and extreme levels of antioxidants. Basically this stuff is also boss at preventing the bad stuff from giving us cancer. Combine these two with protein powder and you’ve got a great drink to have after a morning exercise. I recommend visiting your local tea shop to buy some matcha, you can also find it at various health food stores.

The song to drink with this awesome cancer preventing godly drink is Morcheeba‘s “Gimme your love” from their latest album Head Up High.

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This is that Matcha stuff I’m talking about

Ingredients:

  • 1 tbsp. Whey Protein Powder
  • 1/2 tsp. Matcha
  • Two Kale leaves (stems removed)
  • 1/3 cup Almond Milk (or cows milk… or any kind of milk.)
  • 1 Banana
  • 1 tbsp. Agave or Maple Syrup

Directions:

  1. Combine ingredients together in a high powered blender such as the Nutri Bullet.
  2. Blend until completely smooth
  3. Drink and enjoy!

Sources:

http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html

Spicy Tofu Breakfast Sandwich

5 Nov

Spicy Tofu Breakfast Sandwich

I’m always trying to find new ways of cooking Tofu and I will admit, most of the time it doesn’t even come close to meat… actually it never comes close to meat. What I can accomplish is making the stuff around Tofu taste incredible and spicy! I’m a huge fan of savoury breakfasts and this Spicy Tofu Breakfast Sandwich has become a new favourite of mine. Finally a breakfast without eggs! Oh and in regards to the amount of chipotle and chili powder I used in the cheese, I recommend using only 1/4 tbsp. I used about 1/2 tbsp. in mine by accident, and was surprised when it worked out. Though really it’s only because I’m a spice fiend! For those of you who don’t want a crazy amount of spice in the morning, just use the 1/4 tbsp.

As a side note, this sandwich goes great with my Ultimate Breakfast Smoothie.

Braids also goes great with this sandwich! Braids is a Canadian band from Montreal, with a Cocteau Twins influenced sound that gives me butterflies. Hopefully they will give you butterflies too!

Ingredients:

  • 1 Slice of Multigrain Bread
  • 1 tsp Olive Oil
  • 1 avocado
  • 1/3 Extra Firm Tofu
  • 1/2 cup Mozerella cheese
  • 1/4 Red Pepper
  • 1/4 tbsp. chipotle/ chili powder
  • salt and pepper to taste

Spicy Tofu Breakfast Sandwich

Directions:

  1. Turn Broiler on.
  2. On the stove heat a cast iron ridged griddle at medium heat. Cut extra firm tofu into half inch thick rectangles and place onto hot griddle, turn once tofu has grill marks.
  3. Pour olive oil into a flat cast iron skillet, turn heat on medium.
  4. Cut peppers and onions into long strips and toss into the flat cast iron skillet. Stir occasionally. Slice Avocado into wedges and put aside.
  5. Mix Mozzarella, chipotle and chili power with salt and pepper in a small bowl.
  6. Put a single piece of multigrain bread in a toaster. Toast to a very light brown.
  7. Remove peppers and onions from heat once they are hot and slightly wilted. Also remove tofu once both sides have grill marks. To assemble the sandwich place toast on one of the cast iron skillets and layer tofu, onions, peppers and avocado. Carefully place spicy cheese mix on top of the layers and put into the oven for 2-3 minutes. Keep a very close eye on the sandwich, broilers have different strengths, you don’t want your sandwich to burn!

Spicy Tofu Breakfast Sandwich

P.S I recommend eating this sandwich with a knife and fork!

The Ultimate Breakfast Smoothie

5 Nov
Raspberries and Banana with rolled oats and flax seed

Raspberries and Banana with rolled oats and flax seed

Yesterday was my dad’s 50th Birthday and my mum had the brilliant idea of getting him a Nutri Bullet. For those of you who don’t know, a Nutri Bullet is a little piece of heaven that happened to land in an aisle at Canadian Tire. But actually, Nutri Bullet is an offshoot of the Magic Bullet, which can whip anything into a delightfully smooth concoction. Rather than being oversized, clunky and expensive like most high powered blenders like the Vitamix, the Nutri Bullet is fast, effective, light weight and not ridiculously pricey. Since the Nutri Bullet has been in my house for less than 24 hours, I cannot give a long term review on the product, but so far I’m impressed. This morning I used it for my “Ultimate Breakfast Smoothie,” which took less than 30 seconds to become fully blended together, which is an improvement from what my clunky Krups was accomplishing. Don’t get me wrong, I love my Krups blender, but only for when I need to make smoothies for a few people or a soup… and then even still, it probably won’t get much attention once I get my hands on a Bamix Immersion Blender….

Raspberries and Oatmeal were meant to be!

Raspberries and Oats were meant to be!

As per usual, this morning was a struggle to get myself out of bed, but when I finally emerged, I had this Ultimate Breakfast Smoothie waiting for me. Okay, it wasn’t waiting for me, I had to make it, but it took barely anytime with the Nutri Bullet. I love putting rolled oats in my smoothies because they give a delicious nutty flavour and provide me with an alternative way to enjoy oats rather than through a granola mix or hot oatmeal. Try this smoothie with other seeds and grains, I encourage experimentation! Also, you can easily substitute the milk for alternatives like soy, almond or coconut milk.

While you’re making this tasty smoothie, have a listen to Dr. Dog! Great morning music to make you wake up!

Ingredients:

  • 1 Banana
  • A handful of Raspberries (5-7)
  • 1/2 cup Rolled Oats
  • 1 tbsp. Flax Seeds Optional: 1 tbsp. Chia Seeds
  • 1/3 cup Milk or Almond Milk or Coconut Milk or Soy
  • 1 tbsp. Protein Powder
  • Optional: Maple Syrup

Directions:

1. Toss berries, banana, oats, flax, milk, protein powder and optional maple syrup into blender or Nutri Bullet

2. Blend until smooth. Drink and Enjoy!

P.S It’s super easy to make smoothies…

Spiced Red Rice Pudding

23 Oct
Red Rice Pudding

Red Rice Pudding

I’m pretty excited about this healthy dessert because for the most part I tend to crave the opposite. Red rice is great for getting Omega-6 and Omega-3 fatty acids and it’s also surprisingly high in protein, iron and potassium. I used to absolutely hate red rice, or at least I’m still stuck in an adolescent phase of despising any rice other than white rice. But I noticed a bag of red rice in my cupboard and decided that today I would be an adult and eat my healthy rice!  I made it with some tofu and vegetables (recipe in the making), but still had a hard time choking down the healthy. That’s when my mum mentioned that when she was living in the Philippines with my dad, they used to eat red rice pudding all the time. It was apparently their favourite dessert for a while. So I decided to try make my own vegan-ized red rice pudding!

Delicious

Delicious

Ingredients:

1 cup Red Rice

1 ½ cup water

½ cup Almond Milk

1 very ripe Banana

1 tsp. cinnamon

½ tsp nutmeg

1 tsp. maple syrup (Or any other kind of sweetener)

Optional: Medjool Dates

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Directions:

  1. Rinse red rice and drain. Add to a pot with water and bring to a boil with the lid on. Remove lid and reduce heat to medium-low. Stir occasionally and cook for 20-30 minutes until rice is puffy.
  2. Mash one banana while you wait for rice to cook.
  3. Bring temperature up to medium-high and pour almond milk, spices and banana in with rice.
  4. Cook for 10 minutes, until pudding is thick like oatmeal. Stir as needed. (While pudding is cooking you can toss in a few pitted medjool dates for an extra sweet treat!)
  5. Remove from heat, pour into a bowl and drizzle maple syrup. Add a bit more spice if you’d like and enjoy!

Kalila’s Hangover Omelette

21 Oct

Image

I know there is a billion omelette recipes on the internet that are very similar to this one, but this is my favourite quick meal to make and I had to add it! I also believe that a good omelette is one of the best cures for a hangover! I know most people aren’t down to dice vegetables when they’re hungover, but I guarantee that after you eat this omelette you will feel 50 times better! I don’t usually pair this with french fries, but there were fries in the fridge and I thought I would indulge a little today. Normally I just eat this with a piece of toast and some sort of banana smoothy. Or just water, depending on how much fun I had the night before…

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Kalila’s Hangover Omelette:

Ingredients:

1/2 tsp canola oil

1 egg

3 Kalamata Olives

1/8 small cut out of a red pepper

1/8 small cut out of a green pepper

1/8 of a tomato diced

1/8 small yellow onion diced (can also use red onion)

75 g grated mozerella

black pepper

Himalayan Pink Salt

2 drops of Black Truffle Oil

Directions:

1. Heat a small cast iron skillet on medium heat with 1/2 tsp canola oil, spread evenly around the skillet.

2. Take all of the ingredients out of the fridge. Have a cutting board, a paring knife and a tomato knife (serrated knife) on hand.

2. Crack egg into a bowl and thoroughly beat. Sprinkle a little bit of pepper and a little bit of Himalayan pink salt. Check to see if the skillet is hot enough by hovering your hand about 3 inches above the pan, if you can feel the heat, the pan is ready, pour the egg into the pan.

3. Dice tomato, onion, peppers and olives. The toss a small amount of cheese onto one half of the egg. Add diced vegetables on top of the cheese and add the rest of the cheese on top of the vegetables.

4. When the egg looks less gooey and the bottom of the egg is a light brown, fold half of the omelette onto the side with the vegetables and cheese. Press down on the top of the omelette with a spatula and cook until cheese is completely melted. Vegetables will spill over the edge, don’t fret, this is still delicious!

5. Remove omelette from skillet and season with salt and pepper and a light drizzle of black truffle oil.

P.S If you like spicy stuff, add a bit of Frank’s Hot Sauce! I put that shit on everything. (Yeah I said it.)

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