Tofu Scramble with Spinach and Tomato

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Until moving to NY, the only scramble I ever had or heard of was with eggs. Thanks to my vegan and vegetarian friends, I was quickly introduced to tofu scrambles. This scramble is a scrumptious, gluten free and vegan. I like to make it my own by adding chopped red bell pepper when I add the tofu and tomato. Despite it tasting light, it is full of protein and has kept me full for many hours following.

Eggs in a Basket

Eggs in a Basket- Makes two

2 Eggs

2 Slices of Bread

Butter or Margarine

Salt and Pepper to taste

Cookie Cutter (shape of choice)

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Cut out the centers of the bread using the cookie cutter. Set middles to the side.

For Traditional Eggs-in-a-Basket:

Heat butter in pan on medium heat. Place bread with cutouts in pan. Wait one minute.

Break eggs and put them into the center of of each cutout (you can beat the eggs before if you desire).

When entire bottom of egg is white flip. After three minutes, remove from heat and plate.

Add more butter to the pan. Sauté the middle cutouts  on both sides until golden brown. Plate.

For Sunny-Side Up Eggs-in-a-Basket

Heat butter in pan on medium heat. Place bread with cutouts in pan. Sauté until golden brown. Flip.

Break eggs and put them into the center of of each cutout. After cooked through remove from heat and plate.

Add more butter to the pan. Sauté the middle cutouts on both sides until golden brown. Plate.

 

Pancake Bites

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Pancake Bites- Makes 7 dozen

5 cups of Instant Pancake Mix

3 3/4 cups of milk

Various toppings: brown sugar, cinnamon, granola, chocolate chips, chia seeds

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Preheat the over to 350 degrees.

 

Add the instant pancake mix and water to the bowl. Whisk well.

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Grease a mini muffin pan.

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Pour mixture into muffin slots till slots are 3/4 full.  Place topping on top.

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Place in oven for 15 minutes or until tops are slightly brown.

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Remove from pan as soon as you take them out of the oven. You might need to take a toothpick to the edges to help loosen them.

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Omelette Bites

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Omelette Bites- Makes 18

3 eggs

1/4 cup milk

1/4 cup chopped spinach

1/4 cup chopped ham

1/4 cup shredded cheese

1/4 cup chopped bell pepper

Preheat the over to 350 degrees.

Crack the eggs into a bowl and beat them well. Add the milk. Beat again.

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In a separate bowl add the spinach, ham, cheese, and bell pepper and stir to combine.

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Grease a mini muffin pan. Pour egg mixture into muffin slots till slots are 1/4 full. Add the stuffing mixture to each muffin slot until about 1/2 full. Top with the egg mixture.

Place in oven for 15 minutes or until top of eggs are slightly browned.

img_2264Remove from pan as soon as you take them out of the oven. You might need to take a toothpick to the edges to help loosen them.

Salmon & Arugula Omelette

I absolutely love Salmon bagels with cream cheese and chives, but I don’t get to make them that often for myself due to unintended waste. The capers would sit in the fridge for months, the cream cheese would mold over, and unless P ate the remaining bagels they probably would harden. Instead I opt to have a Salmon & Arugula omelette which is pretty fast and easy to make and doesn’t require me to buy ingredients I might not use again.

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Salmon & Arugula Omelette

2 large Eggs
2 tablespoons milk
1 teaspoon butter
salt and pepper to taste
1/4 Cup Smoked Salmon (sliced or chopped)
1/4 Cup Grated Havarti Cheese
1/4 Cup Chopped Arugula

Step 1: Mix in a small bowl the salmon, cheese and arugula. Set aside.

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Step 2: In a small mixing bowl, add eggs and milk. Stir with whisk until well beaten. Salt and pepper to taste. Set aside.

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Step 3: Heat a 6- to 8- inch pan over high heat until very hot. Add butter, coating bottom of pan. As soon as the butter stops bubbling and sizzling, slowly pour in the egg mixture.

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Step 4: Tilt pan to spread the egg mixture evenly. Make sure egg mixture holds together (around 2 minutes). While the middle is still a little runny add the salmon, cheese, and arugula filling near the center.

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Step 5: Tilt the pan to one side and use the spatula to fold one third of the omelet over the middle. Shake the pan gently to slide the omelette to the edge of the pan.

img_3144Step 6: Holding the pan over the serving plate, tip it so the omelette rolls off, folding itself onto the plate.  The two edges will be tucked underneath.

 

 

Arbonne Holiday Protein Shakes

Nothing puts you more into the winter season than starting your morning off with familiar flavors of the most wonderful time of the year.  Here are my favorite three Arbonne Holiday Protein Shake Recipes.

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Chocolate Mint Shake

2 scoops Arbonne Essentials Protein Shake Mix, Chocolate

1 scoop Arbonne Essentials Greens Balance

3/4 scoop Arbonne Essentials Daily Fiber Boost

1 cup Unsweetened Chocolate Almond Milk*

3-4 drops Pure Peppermint Extract

8 Raw Almonds

1 cup Water

6-8 Ice Cubes

Combine all ingredients and blend well in a blender.

*Substitue with unsweetened vanilla coconut milk, if preferred.

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Pumpkin Spice Shake

2 scoops Arbonne Essentials Protein Shake Mix, Vanilla

3/4 scoop Arbonne Essentials Daily Fiber Boost

3/4 cup Unsweetened Vanilla Almond Milk*

1/4 cup Pumpkin Puree

1 tbsp pecans

pinch pumpkin spice to taste

6-8 Ice Cubes

Combine all ingredients and blend well in a blender.

*Substitue with unsweetened vanilla coconut milk, if preferred.

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Nutty Apple Cinnamon Shake

2 scoops Arbonne Essentials Protein Shake Mix, Vanilla

1 scoop Arbonne Essentials Greens Balance

3/4 scoop Arbonne Essentials Daily Fiber Boost

1 cup Unsweetened Vanilla Almond Milk*

1/2 Sour Green Apple, sliced

Pinch ground cinnamon,to taste

1 tbsp. Raw pecans or slivered/sliced raw almonds

6-8 Ice Cubes

Combine all ingredients and blend well in a blender.

*Substitue with unsweetened vanilla coconut milk, if preferred.

 

I am an Arbonne Independent Consultant, but all opinions and thoughts are my own. All photos/recipes are courtesy of Arbonne. You can buy the Arbonne Essentials listed above here.

Morning Protein Shakes

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{Photo courtesy of Arbonne}

Before I workout in the mornings, I have a protein shake.Here are the basics of how to make a protein shake on your own (with no special flavorings).

2 scoops Arbonne Essentials Protein Shake Mix, Chocolate or Vanilla

1 scoop Arbonne Essentials Greens Balance

3/4 scoop Arbonne Essentials Daily Fiber Boost (or 1 packet)

1 1/2 cup Unsweetened Vanilla Almond Milk*

6-8 Ice Cubes

Combine all ingredients and blend well in a blender. If no ice, shake in protein mixer cup/

*Substitue with unsweetened vanilla coconut milk, if preferred.

 

 

Learn more about the Arbonne Essentials Protein Shakes here: Protein Shake Flyer

Learn more about making nutrient rich Arbonne Essentials Protein Shakes here: Nutrient Rich Protein Shakes

I am an Arbonne Independent Consultant, but all opinions and thoughts are my own.