Spring is here. Summer is on the horizon. And it is truly getting hot outside.
It is time for cool treats, fruity desserts, the whole nine yards!!
I am thinking mixing fruity desserts with something cool ~ Smoothie!
Low calorie, guilt free, cool dessert.
This is a smoothie recipe that I have had up my sleeve for a while now, I just couldn't introduce it to you in the winter (what would I have looked like). Now mind you, I do drink smoothies in the winter, but not everyone does...
And, when it is getting warm, who doesn't want to find a healthy and quick way to cool down?
This is that perfect go-to option.
A blend of blueberries accented by the warm vanilla and cinnamon elegance, some oats for texture and a subtle flavor of coconut-almond perfection.
You will truly like this...
1/2 c coconut almond milk
1/4 c gluten free quick oats + 1/4 cup water (microwave this for 45 seconds)
3/4 c frozen blueberries
1/2 ripe frozen banana (or fresh)
1/8 tsp vanilla extract
dash of cinnamon
Place 1/4 c of gluten free quick oats (I use Bob's Red Mill), and 1/4 c water in a bowl, and microwave it for 45 seconds or so.
Next, place all ingredients in listed order in your blender.
Blend until smooth.
Add oats to the top for fancy garnish (or some extra cinnamon :)
This is too good to have alone ~ share the blueberry pie!
Perhaps the hardest thing to give up when attempting a vegan lifestyle are eggs.
Let's face it.
Just type in google images right now "breakfast ideas" and watch what comes up.
In fact, I will do it for you now and tell you what I got:
- Pancakes (made with 1 egg).
- Breakfast Burritos (made with egg whites).
- Spinach and Mushroom Frittatas (made with 4 eggs).
- Over easy egg and avocado (made with eggs...I guess you knew that).
- Breakfast Biscuit Sandwich (made with meat and ....you have it...eggs).
So that's why the problem exists for people trying to go vegan. What are you to do about your morning breakfast when everything seems to center around eggs?
Well the answer is ~ tofu.
Tofu is a white, tasteless, block of curd derived from soy beans that is highly used in Asian countries and is surprisingly very delicious (when made delicious that is).
Tofu can be used to make everything from puddings, to scrambled eggs, to veggie burgers.
Being a person that use to love eggs, I can say that tofu is more than a delicious replacement for both sweet and savory dishes, and as a scramble like this.
Here is a recipe for the most perfect, vegan, gluten free, sundried tomato tofu scramble with bell peppers, and olive oil, that is very savory and guaranteed good!
I have been wanting to upload this recipe for a while now, and the time has come.
1 - 14 oz. tub of extra firm organic tofu
1 tbsp olive oil
1/2 small onion, diced
1/2 red pepper, julienned
2 green onions, chopped
1/4 cup sun-dried tomatoes (olive oil & spice infused kind)
1 1/2 to 2 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
1 tsp Mrs. Dash table blend
1 tsp parsley flakes
1/2 tsp sea salt, or to taste
Avocados (serve on side)
Remove the tofu from the package that it comes in and drain, and pat dry (with a paper towel).
Next, heat a large frying pan with the oil, on medium heat.
Once the pan and oil have heated, semi crumble the tofu (not in small crumbles, but chunky ones), and add it to the pan.
Begin stirring the tofu and then allow it to fry in the pan (stiring often) for the next few minutes. About 3 minutes or so.
Next, add in turmeric and stir again until well incorporated and tofu has yellowed. Then, add in all of the other seasonings.
When all of the seasonings are added, chop/julienne, and add in onions, red bell peppers, and sundried tomatos.
Stir again thoroughly and cook for another 2 minutes or so.
Finally, once the tofu is done cooking, and all seasonings and vegetables are added or adjusted according to liking, add chopped green onions, and give a final stir.
Serve with avocados, and for extra kick you can add sriracha sauce...oooh...who doesn't love that stuff???