Over the past few months, the hubby has successfully recruited me to his world of Crossfit. I was very reluctant to start and oftentimes I complain about the intensity of it but I love the fact that we work out together on a daily basis and I feel like I've worked hard every time...my muscles complain almost daily! As Frank says, I'm beginning to catch the Crossfit Fever! I couldn't do it without my patient husband and his awesome training and motivation!! We have been attempting to come up with some delicious breakfast menus that are not sweet but rather offer a good dose of protein and a bunch of healthy veganness!! This combo is simple and so delicious. All I do is toss together some smoke tofu (cubed), some chopped kale, cubed potatoes (I have recently used leftover ones that are already roasted and just need to be heated), a sprinkle of nutritional yeast, a drizzle of canola oil, and a splash of cider vinegar. I eat mine with jalepenos and Frank uses some hot sauce. Delicious!
I made a heart-themed breakfast on Valentines day, complete with tofu fritattas and heart-shaped toast. The boys love these fritattas (recipe from Peas and Thank you) sprinkled with vegan cheese - quite a yummy alternative to eggs!
I have recently discovered coconut cream whipped cream and it is so yummy! I followed a recipe the first few times but now that I know the basics, I just throw it together. The keys to making awesome vegan whipped cream with coconut cream are to be sure your coconut cream is chilled and also that your mixing bowl and beater attachment are also chilled. Trader Joes sells coconut cream in cans which makes the process even easier. After chilling your can of coconut cream, open the can and drain off any liquid that is present...there is very little in a can of pure coconut cream. I save the liquid for another use. Scoop cream into chilled bowl, sprinkle with a tablespoon or 2 of powdered sugar and 1-2 teaspoons of vanilla and whip until stiff peaks form. Perfection!!
My sweet baby turned 4 today! For breakfast he requested pancakes so I made him a "4" and a "B" for Braedon.
Braedon requested a "Landrover cake" and since I am not creative enough to make a cake in the shape of a Landrover, I made a chocolate cake with chocolate frosting and some of his little Matchbox Landrovers on top. It was very delicious and my little guy was perfectly pleased with it!
Happy Birthday sweet Braedon!
I have recently been trying to come up with delicious breakfast foods that don't include sugar or gluten - mainly because we are trying to cut back a little on gluten and a lot on sugar! The smoked tofu, kale and potato dish that I posted recently has become a favorite but I was tired of it and I was out of kale so I came up with this scramble. It can hardly be considered a recipe but here's what I did: I browned diced potatoes in a bit of canola oil until browned and mostly soft. Then I added a package of extra firm silkin tofu and crumbled it as I added it to the potatoes. I sprinkled this mixture with a bit of tumeric, cracked black pepper and sea salt as well as a few sprinkles of nutrional yeast. Once this was nicely browned, I added some diced green peppers and cooked about 5 more minutes until the peppers were crisp tender. It was delicious and my boys loved it.
Over the past few months, the hubby has successfully recruited me to his world of Crossfit. I was very reluctant to start and oftentimes I complain about the intensity of it but I love the fact that we work out together on a daily basis and I feel like I've worked hard every time...my muscles complain almost daily! As Frank says, I'm beginning to catch the Crossfit Fever! I couldn't do it without my patient husband and his awesome training and motivation!! We have been attempting to come up with some delicious breakfast menus that are not sweet but rather offer a good dose of protein and a bunch of healthy veganness!! This combo is simple and so delicious. All I do is toss together some smoke tofu (cubed), some chopped kale, cubed potatoes (I have recently used leftover ones that are already roasted and just need to be heated), a sprinkle of nutritional yeast, a drizzle of canola oil, and a splash of cider vinegar. I eat mine with jalepenos and Frank uses some hot sauce. Delicious!
I made a heart-themed breakfast on Valentines day, complete with tofu fritattas and heart-shaped toast. The boys love these fritattas (recipe from Peas and Thank you) sprinkled with vegan cheese - quite a yummy alternative to eggs!
I have recently discovered coconut cream whipped cream and it is so yummy! I followed a recipe the first few times but now that I know the basics, I just throw it together. The keys to making awesome vegan whipped cream with coconut cream are to be sure your coconut cream is chilled and also that your mixing bowl and beater attachment are also chilled. Trader Joes sells coconut cream in cans which makes the process even easier. After chilling your can of coconut cream, open the can and drain off any liquid that is present...there is very little in a can of pure coconut cream. I save the liquid for another use. Scoop cream into chilled bowl, sprinkle with a tablespoon or 2 of powdered sugar and 1-2 teaspoons of vanilla and whip until stiff peaks form. Perfection!!
