Archive for the ‘Meal Time: Breakfast’ Category

Spicy Tofu Mango Breakfast

This one by Shanti Ellis combines two of my favorite things, asparagus and mango… the availability of fresh mango from the farm up the road from my old home in Southern California is one thing I miss like crazy

Spicy Tofu Mango Breakfast

1/4 block of extra firm tofu
3/4 cup diced mango (pineapple works well as a substitute rather than mango)
4 – 5 spears of asparagus
Sriracha!  (Or other hot sauce)
black sesame seeds (optional)
olive oil or dark sesame oil
1 slice of toast

Dice tofu and add to the oil in a large skillet.  Allow it to cook without stirring too much so that you get a little bit of a crunchy edge on the tofu cubes.

Add mango after the tofu has cooked for about 5 minutes (or after about 2 minutes if you’re using frozen mango).

Add asparagus about 2 minutes after the mango and put Sriracha, to taste, directly in the pan.  Careful not to use too much since, if you do, it will feel like someone maced you!  If you want it spicier, add more hot sauce once it’s on your plate.

Cook until asparagus is bright green.  Then serve with toast.

Done!  : )


Banana Bread

This is my mom’s banana bread, both a great way to use bananas that are going brown, and a great breakfast or indulgence food.

Pic to come

Banana Bread

1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 bananas (brown is good!)
1 cup sugar
1 egg
2 oz melted butter


Mash up bananas.  Mix ingredients.  Pour into greased pan.

Bake 45-60 minutes at 325 degrees

Coffee Cake

This is one I learned in highschool, in a foods class… and it’s actually good!

pic to come later

Coffee Cake

1/2 cup oil
1/2 cup milk
3/4 cup sugar
1/2 tsp salt
1 beaten egg
1 1/2 cups flour
2 tsp baking powder


1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter

Combine oil, egg, and milk.  Combine dry ingredients.

Add dry to wet ingredients and mix well (I don’t really bother doing it separate first)

Pour into greased 9×9 pan

Mix topping ingredients and sprinkle on batter

Bake at 375 degrees for 25 minutes


These are great for breakfast with a bit of lemon juice and sugar, which is how I grew up having them… though I’ve recently been enjoying crepes with sauteed mushrooms, other veggies, egg, or even as a dessert food.

Again no pic yet, sorry!


1 cup flour
10 oz milk
1 egg
a dash of salt

Mix ingredients together.

Grease a large, flat pan (I use my largest, flattest sauteing pan)

Pour batter in and turn pan to coat the bottom, try not to get the batter up on the curve of the sides, as that will make flipping harder.

Flip when the top looks dry.  Like pancakes, cooking time is best with practice.

Cranberry Blueberry Chocolate Muffins

This is a simple recipe for muffins by Shanti Ellis, they would make a great breakfast or dessert or just a great healthy snack

Cranberry, blueberry, chocolate muffins

I’m *not* a baker, but these muffins are very easy to make, and they got rave reviews from the people I shared them with today.

Preheat oven to 400 degrees.

1 1/2 cup of flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1 cup of orange juice
1 egg (or one scoop of vanilla or plain yogurt)
1/4 cup vegetable oil
1/4 cup powdered sugar
1 handful of cranberries (halved)
1 handful of blueberries (whole)
1 small handful of chocolate chips

Sift the flour, baking powder, and salt together.  Set aside.

Mix the oil and sugar until smooth, which doesn’t take long since it’s powdered.  (You can use regular granulated sugar, but the mixing takes longer, and I find it affects the texture of the muffin.)

Add one whole egg to the oil and sugar (after washing it off!)  Mix thoroughly.  Then add the orange juice.  Stir into the flour mixture and then add the berries and chocolate.

Fill to about 2/3 each compartment of a muffin pan (make sure to grease it first so they come out without tearing), and then bake them for 20 to 25 minutes (or until they’re lightly golden on top).

Done!  : )

Feta Wrap

An easy to make, delicious meal by the lovely Shanti Ellis

Feta Wrap

1/4 to 1/2 of a lavash (or a tortilla, if that’s what’s available)
1 oz feta
shredded carrot
1/2 tomato

(in the background are some rad raw cashews and a drink of sparkling water with lemon juice and lemon slices on ice)

If you heat up the bread slightly in the microwave, particularly if you had been keeping it in the fridge, it will roll more easily and not tear.

Dice the tomato, avocado, and feta and then slice the lettuce into strips.

Then lay out your bread, place all of the ingredients in the middle, and fold one side over and roll… and you’re done!

(This goes very well with hummus or tzatziki, if you have either.)


So this is really for the sake of reminding people that vegetarians are people too =p We eat normal food, not everything we make has to be some major effort.  If you are looking to become vegetarian, not much of your life has to change if you don’t want it to =)

Here’s a yummy submission from Shanti Ellis:

I love bagels with either cream cheese or goat cheese since both are delicious.

This is a very, very simple thing.  Just toast a bagel, top with cheese of choice, and add jam.  In this case, I used my friend’s mom’s homemade plum jam on a cinnamon raisin bagel.  Delish-mo!