Archive for breakfast

Wednesday, March 6th, 2013

Pumpkin Waffles

Once a month on Sunday afternoon, our family makes breakfast for dinner. We love breakfast food so much and all our mornings during the week seem so rushed, so once a month we indulge in a huge breakfast…for dinner. This is a seriously filling waffle. In no way related to any white flour, light, crispy waffle you may have had to eat ten of to get full. Enjoy!

2 c. whole wheat flour

1/2 c. all-purpose flour

1/4 c. millet

1/4 c. oats

1/4 c. sucanat

3 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 tsp. cinnamon

1/2 tsp. nutmeg

3 tsp. apple cider vinegar

2 c. almond milk

2 c. pumpkin

1/3 c. canola oil

1/2 c. chopped walnuts (optional)

Combine all the dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients. Add the wet to the dry and add more milk if the batter is too stiff. It should be thick, but not like dough. Heat up waffle iron and spray it liberally with pan spray. Once you put the batter on the iron, add the walnuts and shut the iron to cook. These are soooo good. Apple topping is our favorite!

Tuesday, March 5th, 2013

Apple Pancakes

When we have a little more time in the morning (usually weekends) I love to make and eat pancakes. This recipe has evolved over the years and has many variations depending on what fruit or vegetable is in season. I will post the variations later. This is a hearty pancake, resembling nothing of the white fluffy zero nutrition type served in IHOP. This is packed with yummy goodness and nutrition and we love them at our house.

Apple Pancakes

1 tart apple, cored

2 c. whole wheat flour

1/2 c. whole oats

1 Tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 c. sucanat

1 tbsp. flax seed meal (optional)

1 tbsp. millet (optional)

1 c. milk, more if needed

handful of raw sunflower seeds

Start by putting the apple in the food processor, either on puree or grate. Then put processed apple in a bowl with the milk and sugar, and millet. Mix all the other dry ingredients together in a separate bowl before mixing together the wet and dry. Add more milk if the batter is too stiff. Once the batter starts to bubble, which happens within a few minutes,  heat up a pan to medium high and spray it and start to cook. After putting several circles of batter on to cook,  sprinkle each one with raw sunflower seeds. They cook right into the pancake and add an extra protein crunch. Delicious!


Tuesday, March 5th, 2013

Carrot Pancakes with Cream Cheese Sauce

You know those little recipe books by the check out stand in grocery stores? You know the ones that never have any vegan recipes in them? Well, when I was first starting to cook vegan, I came across this recipe in one of those books. Carrot pancakes just sounded sooo good. I decided to buy the book just for this recipe and came home and made a vegan version. Over the years I have changed the recipe more and more by using whole wheat flour and eliminating the added fat and reducing and making the sweetener more natural. The cream cheese sauce makes for a super sweet delicious breakfast treat. We eat these lots without the sauce too.

Carrot Pancakes

2 c. whole wheat flour

1 tbsp. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/3 c. natural sweetener of your choice

1 c. almond milk

1 c. shredded carrot

1 tsp. vanilla

1/4 c. chopped walnuts

Combine all the dry ingredients in a large bowl. I mix the wet together in a separate bowl and then mix them together. Stir the batter til dry ingredients are just barely wet. Now make the cream cheese sauce

Cream Cheese Sauce

1/2 c. soy cream cheese

1/4 c. powdered sugar

2 tbsp. almond milk

1/2 tsp. vanilla

Put all ingredients in food processor, or in a bowl and mix til smooth.


Now heat up pan on med. high heat. Pour batter onto pan and sprinkle walnuts on each one. When the pancakes start to bubble, flip them over. Serve warm with cream cheese sauce as a topping. Yum!

Thursday, July 12th, 2012


When the temperatures are in the nineties and above at my house, I do not feel like spending any time in the kitchen cooking. So I try to think of something to eat that is light and refreshing with little effort involved. So the next few posts are going to cover some popular options for my family.

The first is so yummy that sometimes I eat it for dessert! We call it Muesli. It is often eaten in European countries for breakfast, but we eat it for any meal when we need something fast, easy, cool, and filling.


This is a combination of fruit, nuts, oatmeal, and soy yogurt. The amounts used are only decided by your tastes and preferences. I use chopped walnuts, raw almonds, with chopped apples, peaches, pears, nectarines, and berries, depending what is in season. The fun is in creating what combination is best for you. My favorite is vanilla soy yogurt with peaches, blueberries, oatmeal, and almonds. Try many combinations to see what you like best!