Posts Tagged Brunch

Sunday Brunch

I woke up a little past Ten o’clock this morning and really wasn’t in the mood to eat.  So, I chatted on the phone a bit with my Mom and read some of my book.  My Family is at my brothers basketball Tournament and I have to give him a shout out!  Congrats on your first win, Greg!!!  He scored 9 points this morning and helped his team win their first game! (He also promised me the first basket 🙂 )

Brunch today consisted of a Tofu Scramble ‘Egg’ Sandwich and fresh fruit.

Freshly mangled  cut mango and banana.  The mango was really ripe and I seriously mangled that bad boy.  The rest will go into smoothies and oatmeal!

Before assembling:  Scrambled Tofu, Spinach, Bell Peppers, and Ezekiel 4:9 Bread.

Even though brunch was great, I had 15 g (1 tbs) of Chocolate Chips afterwards.  I wanted something sweet and that really hit the spot!  With chocoalte chips, brunch was 416 calories, 21 grams of protein, and 12 grams of fiber.

I think I need to hide the chocolate chips 😛


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Breakfast Fit For a Vegan

I slept in again, this time to 10:30.  Too early for lunch yet too late for breakfast… thus a real brunch!  I decided to go all out and create a Vegan Breakfast Feast.  First up is a Tofu Omelette with Bell Peppers and Spinach.  I pureed organic tofu with a touch of almond milk, seasoning, and some Egg-Replacer to thicken it up a bit since I don’t have any thickeners in this house.  Half of it fell apart but it was still devine.

Next up, Whole Wheat Pancakes with a Wild Blueberry Sauce.  I carefully measured out 1/4 cup of Aunt Jemima Whole Wheat Pancake Mix (it’s vegan!), 1/4th cup of almond milk, and some egg replacer which isn’t necessary but it was out so I figured ‘What the heck!’  While that was cooking, I took .5 cup of frozen wild blueberries and cooked them over the stove with two packets of stevia.  It formed a syrup and right before serving, I threw in some cinnamon to enhance things a bit. 

Overall, this brunch was 343 calories, 23 grams of protein, and 8 grams of fiber.

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Chickpea Cutlets


I set my alarm early this morning but my bed engulfed me and I slept in until eleven!  I stayed up late reading my new cookbook so I am not surprised at all.  So, I am having a ‘brunch’.  It’s not quite brunch food but I would like to label it like that anyways!  I decided to make something from Veganomicon again so I chose to make the Chickpea Cutlets.  Another hands on prep method- I got to knead the cutlet dough until ready!  They taste absolutely amazing and I am freezing the extra three cutlets.

I placed them on a bed of sauteed spinach and added a tablespoon of Nayonaise.  I bought the Nayonaise yesterday so I couldn’t wait to test it out!  I paired the cutlets with some baked Zucchini ‘fries’ dipped  into 2 tbs of reduced sugar ketchup, as well as a thinly sliced apple.

Totals up 356 calories, 13 grams of protein, and 13 grams of fiber.

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