Tofu Mexicali Scramble

This is a breakfast recipe from Kim Barnouin's "Skinny Bitch Cookbook."

Ingredients
1 package extra firm tofu, drained
1/4 cup (60 ml) salsa
2 tbs grapeseed oil
1/2 small onion, chopped
1 garlic clove, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 tsp salt
1/4 tsp ground cumin
Pinch of chili powder
1 cup (240 g) refried beans
4 whole wheat tortillas (I like the Ezekiel brand)
Fresh ground pepper, to taste
2 tbs chopped fresh cilantro

Directions
1. Preheat oven to 200 degrees.
2. In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate.
3. In a large saute pan, heat the oil over medium-high heat and then add the onion. Saute until soft, about 4 minutes.
4. Add the garlic and cook about 30 seconds.
5. Add the bell peppers, salt and cumin. Cook for an additional 3 to 4 minutes.
6. Add the tofu mixture and chili powder and cook 5 minutes.
7. In a small saucepan, heat the refried beans over medium heat until warm. I like to add a few drops of water, agave nectar and hot sauce.
8. Place the tortillas on a cookie sheet and bake until warm, about 4 minutes. I like to heat on a flat pan for a minutes on each side.
9. Spread 1/4 cup of refried beans on each tortilla and top with the tofu and vegetable mixture. Add the pepper and sprinkle with cilantro.

Makes 4 servings.

Each Serving:
Calories: 300 g
Fat: 12 g
Sat. Fat: 1 g
Fiber: 6 g
Protein: 15 g

Chocolate Chip Pumpkin Muffins

This is a pumpkin bread recipe from Alicia Silverstone's cookbook, "The Kind Diet" that I modified into muffins. I also cut the recipe into a-fourth since four times this amount is a lot of muffins!

Ingredients
1 1/4 cup canned pumpkin
1/4 cup raw sugar
1/2 egg, egg white, egg replacer
1/4 cup soy milk or other nut milk
45 ml grapeseed oil
1/4 tsp vanilla extract
1 cup spelt flour
4 ml baking soda
4 ml baking powder
4 ml cinnamon
1/4 tsp nutmeg
1/4 cup chocolate chips

Directions
1. Preheat oven to 350 degrees. Place 6 muffin liners in a muffin pan.
2. Combine pumpkin puree, sugar, eggs, milk, oil and vanilla in a mixing bowl.
3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and chocolate chips reserving some to sprinkle on top later on.
4. Add the wet ingredients to the dry ingredients until just combined.
5. Fill the liners with the batter and top with reserved chocolate chips.
6. Bake for 45-60 minutes. Let the muffins cook completely on baking rack.

Healthy Breakfast Brown Rice

Another quick and easy recipe from Bethenny Frankel.

Ingredients
1/2 cup cooked brown rice
1/4 soy/almond/rice/hemp milk
a few dashes of cinnamon
1 tbs dried cranberries or raisins
1 tsp sliced almonds
1 tbs real maple syrup

Directions
Combine all ingredients in a small non-stick pan and heat over medium heat, constantly stirring.

Makes 1 serving.

Quick Date-Apple-Cinnamon Oatmeal

This is a filing and delicious breakfast recipe from Alicia Silverstone's fabulous cookbook, "The Kind Diet."

Ingredients
1 cup whole wheat/grain rolled oats
2 tbs 100% real maple syrup
2 tbs chopped walnuts
1 apple, cubed
5 dates, chopped and pitted
fine sea salt to taste
a few shakes of cinnamon


Directions
1. Bring a kettle of water to a boil.
2. Combine the oats, syrup, walnuts, apple and dates in a bowl.
3. Add a pinch of salt and pour just enough hot water to cover the oats; don't add too much.
4. Cover bowl with plate until water has been absorbed.
5. Stir and add more water if the oats are too dry.
6. Let oatmeal cool. Enjoy.

Makes 1 serving.

Elvis Style Healthy French Toast

A delicious and healthy french toast recipe I modified (making it Elvis style - peanut butter and banana) from Bethenny Frankel.

Ingredients
1 tsp or capful of real vanilla extract
A splash of 100% maple syrup
4 egg whites, container can be found at Trader Joe's
4 slices of Ezekiel raisin bread
2 tbs real peanut butter
1 banana, sliced

Directions
1. Heat a non-stick skillet over medium high heat.
2. Whisk egg whites, vanilla and maple syrup.
3. Once pan is hot, spray evenly with grapeseed oil cooking spray.
4. Dip slices in egg white mixture flip over to coat each side.
5. Cook the slices for a few minutes on each side.
6. Top slices with peanut butter and sliced banana. Serve with maple syrup.

Makes 2 servings.

Tree's Egg White Spinach Omelet

Ingredients
3 tbs Earth Balance butter
3 egg whites, whipped, little carton found at Trader Joe's
handful of spinach leaves
2 tbs pepper-jack or mozzarella cheese, shredded
1 slice Ezekiel raisin bread
salt & pepper

Directions
1. Heat small non-stick pan over medium heat.
2. Add 1 tbs butter and coat entire pan, let sit for 30-60 seconds.
3. Add spinach and stir.
4. Once wilted add more butter and whipped egg whites.
5.. Let egg white sit and roll pan so that uncooked egg reaches the edge of pan.
6. Take rubber spatula and begin to separate egg from pan so that the omelet can move freely.
7. Add cheese in a straight line in the middle.
8. After 2-3 minutes or until the egg begins to change color, fold omelet in half and cook each side.
9. Serve with pepper and toasted buttered Ezekiel bread.

Makes 1 serving.