Hearty Breakfasts

I recently told you about how we are having a hearty breakfast in the mornings, a good-sized lunch and a small dinner. It seems to be working really well and the kids are loving the lunches that don't involve sandwiches!

Here are some breakfasts we have been enjoying.

This was amazingly delicious! I was inspired by Green and Crunchy's breakfast sundae post and made it for us all. So good! This will definitely be on our regular rotation. Very sweet - just the way I like it!

This were called Johnny Cakes and they come from 1000 Vegan Recipes by Robin Robertson. They were made with polenta and were good! Robin suggests drizzling them with maple syrup, but I had none, so I sprinkled them with coconut sugar.

I like breakfast muffins. These again came from Robin Robertson's creative mind and were Banana and Walnut Breakfast Muffins. I had no walnuts so I used almonds. And I actually forgot to add the sugar into them and they were still good.

This morning I made 2 giant batches of pancakes - one lot of Flaxseed Blueberry and the other was Spiced Banana, both from Robin again but this time from her Vegan Planet book. I didn't take a picture because I was running a bit late as I was heading off to my first day back to work.

Notice a theme here? They are all sweet! We do actually have savoury types of breakfasts, like scrambles, but we much prefer the sweeter side of life.

On another topic, Girl on Raw has a giveaway from Living Raw Magazine Australia. Go check it out if you want to win!

Tahn

Beans Bourguignon

Tonight for dinner we tried yet another recipe from new favourite cookbook (1000 Vegan recipes).

Beans Bourguignon

I made a few changes, well actually just one. It needs red wine and I didn't add it for 2 reasons - 1. I always find that red wine in cooking is quite overpowering, especially because I don't drink it or like it. I thought that the kids would not like it either. 2. I was actually going to put a quarter of what it asked and the rest stock, but I looked at the back of the bottle of red wine that I was given when I bought this house (I think) and it said it was made with eggs and gelatine. I past it straight to Tweenie and got her to tip it down the sink.

Even without the key ingredient, the bourguignon  was delicious. I served it with couscous, mostly because I was unsure what bourguignon is usually served with. Is it pasta? Regardless, it was good and Baby even asked for leftovers for school lunch tomorrow (and Baby is usually the one who doesn't really like stuff - her young palate is still getting used to the mountain of flavours I have been dishing her up).

Another recipe from the book that I made for the kids' school lunches was Sesame Udon Salad with Azuki Beans and Baby Spinach.

So easy and so delish. The people who know me should be so proud of the amount of salads I have been  making AND eating AND enjoying!!! **pats self on back**

Recently, on the World Wide Web, I found a recipe for Sugar-Free Breakfast Cookies. If it is your recipe, please let me know and I will give you the credit for it you deserve.

YM is making them here in this picture, ready for baking. They are so quick and easy and healthy to boot! My girls usually have porridge for breakfast with apple sauce and sultanas so this really is just another way to eat those ingredients. Best eaten soon after cooking.

Sugar-Free Breakfast Cookies

Makes about 18 cookies

2 bananas, mashed

1/4C apple sauce

1/2t vanilla

1/4t cinnamon

1/4t nutmeg

1/3C sultanas/raisins

2C quick oats.

Preheat oven to 180C. Combine all ingredients in the above order. Place tablespoon mounds on a cookie tray (they don't spread so you can put them pretty close). Cook for approximately 15 minutes.

I give my kids a piece of toast or two with about 4 cookies (they NEVER get toast for breakfast - I don't believe it fills them up for school enough- so they LOVE this breakfast!).

18 days until Popeye is home!

Tahn