Question for the What Would Julieanna Do? Q & A

Can you recommend some quick and healthy breakfast ideas that don’t involve grains?

Answer:

Recipes:

Chocolate Almond Butter in a Cup 

from The Complete Idiot’s Guide to Plant-Based Nutrition(c) 

Serves 2

Ingredients:

4 cups packed leafy greens

1/4 cup raw almond butter

2 TB. hempseeds or flaxseed

3-6 medium pitted dates (optional)

1-2 medium frozen bananas, broken into pieces

1 cup ice

2 cups unsweetened chocolate plant-based milk

Instructions:

1. In a high-powered blender, combine all ingredients and blend on high speed for 60 seconds or until smooth.

2. Enjoy immediately.

 

Tropical Greens Delight 

from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking(c) 

Serves 1-2

Ingredients:

1 cup frozen mango chunks

1 cup frozen pineapple chunks

1 1/2 cups unsweetened coconut water

1 cup baby spinach, tightly packed

1/4 cup lime juice

1/4 tsp. cayenne pepper, or to taste (optional)

Instructions:

1. In a high-powered blender, combine all ingredients and blend on high speed for 60 seconds or until smooth.

2. Enjoy immediately.

 

Veggie Tofu Scramble 

from The Complete Idiot’s Guide to Plant-Based Nutrition(c) 

Serves 2

Ingredients:

1 small yellow onion, chopped

5 medium mushrooms, sliced

1/4 cup vegetable broth

1 (12-oz.) package firm tofu, drained and crumbled

1 TB. tamari

1 TB. dried parsley flakes (or 3 TB. fresh parsley, finely chopped)

1 TB. nutritional yeast flakes

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. turmeric

1/2 tsp. freshly ground black pepper

1 cup fresh spinach, chopped

1/2 cup prepared salsa

Instructions:

1. In a medium saucepan over medium heat, saute onions and mushrooms in vegetable broth for 5 minutes, or until onions are translucent.

2. Stir in tofu, tamari, parsley, nutritional yeast flakes, garlic powder, onion powder, turmeric, and black pepper, and simmer for 10-12 minutes or until moisture has evaporated. Add spinach and salsa, and scramble for 2-4 minutes or until brown at the edges.

3. Serve hot with warm corn tortillas or a side of brown rice or quinoa, if desired.

 

Oven-Roasted Home Fries

from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking(c) 

Serves 4

Ingredients:

2 cups red-skinned potatoes, cup into 1-in. cubes

2 cups rutabaga, peeled and cut into 1-in. cubes (can be substituted with other root vegetables or more potatoes)

2 cups sweet potatoes, cut into 1-in. cubes

4-6 TB. vegetable broth

3/4 tsp. dried basil

3/4 tsp. dried thyme

3/4 tsp. garlic powder

1/2 tsp. smoked paprika or chili powder

1/4 tsp. sea salt (optional)

1/4 tsp. freshly ground black pepper

2/3 cup red onion, diced

2/3 cup green bell pepper, diced

2/3 cup red bell pepper, diced

Instructions:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat liner.

2. In a large bowl, combine potatoes, rutabaga, sweet potatoes, vegetable broth, basil, thyme, garlic powder, smoked paprika, sea salt, and pepper. Using your hands, toss mixture until evenly coated.

3. Transfer mixture to prepared baking sheet, and spread out to form a single layer. Bake for 20 minutes.

4. Remove from oven, stir with a spatula, and spread out into a single layer. Scatter onion, bell pepper, and red bell pepper over top, and bake for 15-20 more minutes or until desired doneness, Remove from oven and serve hot.

 

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