Tag: breakfast

Spinach Tomato Scramble

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Spinach Tomato Scramble a

Make this hearty tofu scramble for breakfast or dinner. Either way it’s a crowd-pleaser!

Ingredients:

  • 1 (1 pound) package firm tofu
  • 1/4 cup almond milk
  • 1/4 teaspoon curry powder
  • 1 teaspoon olive oil
  • 1/2 cup frozen spinach, thawed
  • 1/2 cup chopped tomato
  • 1/2 cup shredded Daiya mozzarella
  1. Combine the tofu, milk, and turmeric in a bowl and mash with a fork until the mixture looks like scrambled eggs.
  2. Heat the olive oil in a large skillet over medium heat. Add the tofu mixture and cook for about 3 to 5 minutes, until the liquid has mostly evaporated.
  3. Stir in the spinach, tomatoes, and cheese, and cook a final few minutes until heated through.

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For variation, you can use 1/2 cup mild salsa in place of the fresh tomatoes. You can also substitute collard greens or kale for the spinach.

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Note: because of the watery salsa, I omitted the almond milk in this second version, and I think the kids liked it better!

Cran-Raspberry Chia Pudding Parfait

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Chia Pudding (1)

The vibrant red sauce in this breakfast pudding makes for a beautiful start to Christmas morning!

Ingredients:

  • 4 cups unsweetened almond milk
  • 1 cup chia seeds
  • 1/2 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 (10-ounce) package frozen cranberries
  • 1 (12-ounce) package frozen raspberries
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  1. In a bowl, whisk together the almond milk, chia seeds, maple syrup, cinnamon and salt. Cover and refrigerate overnight
  2. Meanwhile, combine the cranberries, raspberries, sugar, vanilla, and water in a saucepan. Bring to a boil, then continue to simmer for about 20 minutes, until the cranberries pop. Use a spoon to mash the berries the rest of the way. Cover and refrigerate overnight.
  3. In the morning, spoon the parfait into glasses, alternating layers of the sauce and the chia pudding.

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Blueberry Syrup

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Blueberry Syrup (1)

Veronika’s favorite finger-food for breakfast these days is mini waffles. Add a little bit of this homemade blueberry syrup on the side and your toddler will love it!

Ingredients:

  • 2 cups frozen blueberries
  • 1/3 cup apple juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  1. Combine the blueberries and apple juice in a saucepan; cook over medium heat for about 10 minutes.
  2. Meanwhile, whisk the cornstarch into the water. Add the cornstarch mixture to the blueberry mixture and cook for a final 1 to 2 minutes, until thickened.

Blueberry Syrup (2)

Strawberry Banana Yogurt

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This easy yogurt mixture is perfect for babies to spoon up themselves. Or serve it the way we like best – spooned over pancakes!

Ingredients:

  • 1 cup vanilla non-dairy yogurt
  • 1/2 cup chopped strawberries
  • 1/2 cup sliced banana
  • 1/2 teaspoon cinnamon
  1. Combine all the ingredients in a bowl, and stir to combine.

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Yogurt Berry Parfaits

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Yogurt Parfait

If your kids wants a novel twist on yogurt for breakfast, try these easy fruit-filled parfaits! We like them best with almond milk yogurt. Wheat germ adds an extra healthy kick.

Ingredients:

  • 1 (5-ounce) vanilla non-dairy yogurt
  • 1 teaspoon wheat germ
  • Mixed berries to taste
  1. Stir the wheat germ into the yogurt in a small glass.
  2. Spoon berries on top to taste, and serve!

Note: You can also alternate layers of yogurt and berries, for a pretty presentation.

Apple and Sweet Potato Mini Muffins

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These adorable mini muffins are the exact right fit for your toddler’s hand, and are perfect for snacking on the go.

Ingredients:

  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1 cup frozen apple juice concentrate
  • 1 and 1/2 cups grated sweet potato
  • 1 cup grated apple
  1. In a bowl, combine the flour, 1 teaspoon baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, combine the applesauce and remaining 1/2 teaspoon baking powder.
  3. Stir in the flaxseed, canola oil, vanilla, almond milk, and apple juice.
  4. Add the dry ingredients to the wet ingredients, then fold in the sweet potato and grated apple.
  5. Divide the batter evenly among 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

These are delicious warm, with just a little pat of Earth Balance butter!

Apple Sweet Potato Mini Muffin (1)

Oatmeal with Sauteed Plantains

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Put a tropical spin on your kids’ morning oatmeal and everyone is sure to wake up on the right side of the bed!

Ingredients:

  • 1 yellow ripe plantain
  • 1 tablespoon brown sugar
  • 1 teaspoon Earth Balance butter
  • 1/2 cup water
  • 1/2 cup apple juice
  • 2/3 cup quick oats
  • 1 teaspoon cinnamon
  1. Peel and slice the plantain into 2-inch pieces. Transfer to a plastic bag and add the brown sugar; seal and shake to coat.
  2. Melt the butter in a small skillet over medium heat. Add the plantain and cook for about 4 minutes, until browned on all sides.
  3. Meanwhile, combine the water and apple juice in a saucepan and bring to a boil. Add the oats and cinnamon and continue to cook for 1 minute, until thickened.

Top the oatmeal with the plantain slices to serve!

Oatmeal Plantain (1)

Coconut Pineapple Rice Pudding

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Coconut Pineapple Rice Pudding

If your baby doesn’t like oatmeal for breakfast (which always seems to be the go-to for little ones), try rice instead! This sweet treat also makes a great sugar-free dessert. Look for organic canned pineapple like Native Forest.

Ingredients:

  • 1 cup arborio rice
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (14-ounce) can full-fat coconut milk
  1. Spoon the rice into the bottom of a casserole dish with lid; set aside.
  2. Meanwhile, combine the pineapple and coconut milk in a saucepan and bring to a boil.
  3. Pour the pineapple mixture over the rice and place the lid on the casserole dish. Bake at 325 degrees F for 1 hour.

Oatmeal with Cinnamon Apples

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Oatmeal with Cinnamon Apple

This cinnamon-laced oatmeal will warm up chilly fall mornings. I like to make it for the kids the night before, so they don’t have to wait for it to cool down from a boil first thing in the morning. Simply reheat individual servings just before breakfast!

Ingredients:

  • 1/2 cup water
  • 1/2 cup apple juice
  • 1 golden delicious apple
  • 2/3 cup quick oats
  • 1 teaspoon cinnamon
  • 2 tablespoons agave nectar
  • 1 cup soy milk
  1. Combine the water and apple juice in a saucepan; set aside.
  2. Peel, core, and dice the apple. Add to the saucepan and bring to a boil.
  3. Stir in the oats and cinnamon; continue to cook for 1 minute. Remove from heat and stir in the agave and soy milk; the mixture will continue to thicken as it cools.

Wheat Germ Breakfast

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This little breakfast is easy to whip up, and packed with nutrition for growing babies and toddlers.

Ingredients:

  • 1/4 cup plain non-dairy yogurt
  • 2 tablespoons wheat germ
  • 2 tablespoons mashed ripe banana
  • 2 teaspoons maple syrup
  1. Stir all ingredients together and serve.

Note: If you baby doesn’t like banana, use apple puree instead.