Peanut Butter Banana Bread

This happened in my kitchen today.

Mexican Scramble

THIS is a Mexican Tofu-Egg Scramble. It looks terrible, i know, but it is my fave go-to bfast! You could make this bad boy out of all egg or all tofu, but i looove half of each. Just think of eggs when you measure out your tofu. I season my tofu with S&P, Cumin, Coriander, Chili Powder and Crushed Red Pepper Flakes (cause some like it hot). Don't worry about the moisture in your 'fu. Saute up the tofu with some garlic until it's heated, and I added mushrooms this time cause I had em. Then scramble an egg in until it's all good and cooked. Top with cheese, sour cream, salsa, whatever you got. Que Delicioso!

Roasted Peaches

These babies are sent from heaven (and the easiest dessert you'll ever bake).

Healthy Topping:
Dollop of Greek yogurt
Splash of Orange Juice
Pinch of Splenda

-Mix em all up together. You could of course use whipped cream or mascarpone, but I promise that mine is real tasty....

PEACHES

Slice one peach in half, remove pit. I sprinkled cinnamon on both halves. Then tried a sprinkle of sugar on one half, and a drizzle of honey on the other. Bake at 375 for 20 minutes until the top is brown and crystallized (i did this in my toaster oven! watch your peaches). Insert a sharp knife to ensure the peach is tender throughout. OHMAGOD so. good.

Broccoli & Egg Stir Fry (with Seitan!)

This turned out incredibly. I accidentally bought seitan instead of tempeh at the grocery yesterday. (Seitan is wheat protein, rather than soy). Same chewy texture and nutty flavor, but i just might love it! This was (of course) a VERY simple recipe. I'll post the recipe soon!

Baked Eggs with Cauliflower, Spinach, Tomatoes, and Feta

Baked Eggs with Cauliflower, Spinach, Tomatoes, & Feta

Cauliflower, in small florets
Cherry tomatoes, quartered
Feta Cheese
Garlic
Spinach
Eggs
Olive oil
Salt, Pepper, I used Paprika (you can use anything your little heart desires)

- Preheat oven to 350F.

- Lightly toss the cauliflower florets and cherry tomatoes in the seasoned olive oil and garlic. (Save a little olive oil for later)

- Fill ramekins or small baking dish with the cauliflower and tomatoes mixture. Bake in oven for about 15 minutes or until cauliflower florets are just slightly browned at the tips.

- Remove from oven, sprinkle on the Feta, and layer with spinach leaves.

- Crack the eggs gently over the spinach leaves. I only planned on baking two eggs, but my dish was pretty big so I needed three. I'll use a small ramekin next time for perfect individual servings. Drizzle a little more seasoned olive oil over the top.

- Bake until eggs are cooked to your liking. I like my yolks pretty firm, so it took about 15 minutes. (The yolks were runny at 10 min, if that's what you're into).

Basil Pesto over Raw Zucchini Linguini

Basil Pesto

2 cups (packed) fresh Basil
1/4 cup walnuts (you can of course use pine nuts... if you can spend $20/lb)
2 cloves of garlic
1/2 cup Parmesan Cheese
Salt and Pepper
Olive Oil (maybe 2/3 cup? Just eyeball it to your desired consistency)

Pulse basil, walnuts, garlic, cheese, and S&P together, then slowly add olive oil while blending. I don't have a food processor, so this was kinda tricky in a blender (but doable!) Just scrape down the sides with a rubber spatula and stir at the bottom in between blendings.


Raw Zucchini Linguini

4 small zucchini (i peeled mine)

- I used a vegetable peeler and rotated the squash, peeling long strips until i reached the seeds. (Save remainder for other meals, of course!) You will think you have a LOT of noodles, but think of how spinach cooks down to be really little. Peel more than you think you need.

- Place in a colander and sprinkle with salt. Let your little noodles just sit there in the salt for about 30 minutes, then lay on a paper towel and gently blot out the extra moisture.

- Top with pesto and cherry tomatoes, and you've got yourself a raw (almost vegan) dinner!