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White trash vegetarian breakfast!
“Bacon” and egg scramble with a side of nacho cheesy waffle fries.
I’m a big egg fan on the weekends, but scrambles and omelettes can be dreary. So I regularly will try and change it up a notch.
Vegan scrambled “eggs” with country style potatoes!!
Ok, so with my mornings free thanks to vacation, I actually have time to prepare breakfasts and not just inhale a pb&j or a protein shake. So, I made something I guess I could share with the vegans and also people who don’t like eggs(I was off eggs for a long time due to food poisoning several times from eggs).
What you need for the “eggs”…
1 block tofu(firm)
1/4 package soyrizo (see previous post on this)
1/2 cup corn
1/2 cup black beans
1/4 cup diced onions
1 tbsp yellow mustard(for coloring)
How to make “eggs”…
First, be sure corn and black beans are drained. Saute on medium/hi for 5 minutes with diced onions.
While corn and onions are being cooked, crumble up block of tofu(see pic) by hand(clean hands here please).
Add tofu and soyrizo to the corn/beans/onions and mix together. Add 1tbsp of yellow mustard for coloring(be sure to stir this in well). Then, cook for another 5-8 minutes on medium/hi. The onions should be nice and translucent, the black beans and corn mixed well with the “egg” scramble. That’s it! Super easy.
For the country style potato side…
I choose to use yams or sweet potatoes because they have more beneficial nutrients and are slightly lower on the glycemic index. I cut them up into thin pieces no thicker than 1/4 inch and usually 1/4-1/2 inch wide.
Add 1-2 tbsp olive oil in a pan on medium/hi. Cook potatoes in olive oil for 10-12 minutes, then add in some onion and garlic powder/garlic salt to taste. Cook another 10 minutes or so and try to nibble a piece before pulling off the stove. Potatoes always surprise me with how long they sometimes take
(or not).
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Mexican egg tacos!!
So, this is an easy scramble for a powerhouse breakfast that’ll keep your taste buds dancing. This is just to give an easy idea of how to use soyrizo. Make it your own and add different things if you want.
What you need…
2 eggs
1/2 cup egg whites
1/4 cup soyrizo(soy chorizo, see my last post)
1/4 cup black beans
1/4 onion diced
Cubes queso fresco (to taste)
What to do…
Break the eggs and mix with egg whites. Put in a lightly oiled pan(so they don’t stick). Begin to cook, mixing around eggs to keep them scrambled. I always cook until there is no liquid left. Usually 5 minutes or so on med/hi.
In a separate pan, add diced onion, black beans, and soyrizo and begin to cook on med/hi for 6-8 minutes.
Note: if you wanted to cook together, you could cook soyrizo, beans, onions, and eggs all in one pan. Just start the soyrizo, onions, and beans first because they’ll take an extra couple minutes. Then add the eggs after 2-3 minutes.
Heat up some corn tortillas. You can do this in the micro or on another pan over the stove. Cube up some queso fresco.
Put eggs and soyrizo into tortillas, sprinkle on queso fresco, and that’s it!
This is so easy to change up..add some corn, avocado, cotija(cheese), spinach, tomatoes, etc. Make it yours.
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Soyrizo is pure vegetarian/vegan awesomeness! Not many faux meat products are good enough that non veg people will regularly consume them. I know multiple people though who eat meat, but buy soyrizo just because it’s that good! There are several makers of this, and I’ve tried pretty much all, and I’ll say they all do a great job. Mix it in with your scrambled eggs, with some potatoes, or scrambled tofu.
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Easy high protein lemon pancakes!!
Well, I was in the mood for some brinner. I love breakfast for dinner, decided pancakes it would be. This is a great way to make pancakes a bit more balanced so they’re not all carbs. The multigrain mix is slightly lower in carbs/higher in fiber. To really add some healthy fat and protein, the almond meal is amazing. Lastly, the protein powder kicks in some extra punch.
What you need…
2 cups multigrain(or whole wheat) pancake mix
1 cup almond meal
3 scoops lemon whey protein(can be tricky to find, vanilla will work)
2 cups water
1 tbsp lemon juice
1tbsp sweetner (stevia or Splenda work)
How to make it…
So easy, mix up all the ingredients in a bowl. I use an electric skillet (350 deg) but a stove top skillet works great also. Pour out about 1/4 cup of batter and cook until starts to bubble then flip over. About 2-3 minutes per side.
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Eggs, nopales, and veggie bacon scramble!!
A super easy high protein breakfast. I love eggs on the weekends when I actually have the time to make them.
What you need…
2 eggs(organic vegetarian fed free range)
1 cup egg whites
1/2 cup rinsed & diced nopales
3 strips veggie “bacon”
1/4 cup onion
1 green onion
1/4 cup diced tomatoes
pickled carrots and jalepenos to top
How to do it…
Mix eggs and egg whites in a bowl.
Rinse nopales and dice. Dice onion. Heat up veggie bacon(usually frozen) then dice up.
Mix all together and cook pour in pan. Cook on med/hi stirring constantly. When finished put on corn tortillas or in a bowl.
Top with diced tomatoes, green onion, pickled carrots and jalepenos.
Powerhouse muffins!
This has become my new favorite staple snack in the last several months. Delicious, healthy, and well balanced. Enjoy!
1 cup whole wheat flour
1 cup almond meal
1 banana
1 cup frozen blueberries
1 cup shredded zucchini
2 tbsp flax meal
2 scoops choc whey protein powder
1/3 cup water
1 whole egg
1 cup liquid egg whites
1 cup stevia(splenda works too)
1 tbsp of cocoa powder
1/2 tsp of baking soda
* zucchini is meant for adding moisture, if you don’t want it, you could add half a cup of applesauce to assist with moisture, but it’ll add a bit more sugar.*
Mix all together in bowl then:
-Pour into a baking pan about 2 inches thick.
-Pour into a mini muffin tray or a regular muffin tray.
-Bake at 350 for like 20-30 min.
Make about 12-14 regular size muffins or 48-50 mini muffins or 2 bread loafs. Throw into a ziploc and refrigerate til you’re ready to eat one.
Calorie breakdown per 1 muffin/4 mini muffins/1 slice of bread.
140 cal, 9g net carbs, 3g fiber, 10g protein, 6g fat
