Breakfast Confessions

I have a confession. I am the world's worst breakfast eater. I normally skip it and binge at night, which is VERY bad for you. I still do it more than I want to admit (although I guess I just did). I am doing a diet overhaul to prepare myself for my next lifestep and part of that is adding breakfast into the equation. I came up with this last night, ate it this morning, and I am very full 2 hours later!! I will be adding this fully into the breakfast rotation. Enjoy!

Soaked Oat Bran

Serves 1

1/3 cup raw oat bran

1 cup almond milk or other non-dairy milk
¼ teaspoon almond extract
2 large pinches of cinnamon
1 cup (or 5 oz) of pineapple bits

Mix everything together, and place in the refrigerator before bed. Wake up and enjoy your easy and filling breakfast!!

240 calories 10g Protein and 8G Fiber!!

Happy Easter!

Hi Everyone!! Happy Easter! This has always been one of my favorite holidays. I love the colors, the fact it celebrates life, and all the good food. As a kid, I loved to color eggs. I would crack my eggs on purpose before I colored the last batch so I would have colored egg salad sandwiches for lunch the following week. For those of you who miss those days, here is my husband's wonderful no egg salad recipe. This is from Jason's wonderful magazine www.veganculinaryexperience.com. If you haven't signed up yet, do so. It is full of recipes, articles, reviews, and wonder.

No Egg Salad Sandwich

Serves 4

14 oz. of extra firm tofu

1/3 cup of Veganaise

1 stalk of celery, sliced
1 tbsp. of fresh dill

½ tsp. of paprika

½ tsp. of turmeric

½ tsp. of cayenne pepper

½ tsp. of ground yellow mustard

½ tsp. of freshly ground pepper

½ tsp. of salt

8 slices of bread
Option: 1 lettuce leaf per sandwich

Drain and rinse the tofu and press it slightly to release more of the moisture. In a metal bowl, smash the tofu with a whisk until it is crumbly. Slice the celery. Mix in all ingredients except the bread. Separate the portions into fourths and make your sandwiches.