Category Archives: breakfast

Smoothie in a bowl

Leslie W

This recipe was inspired by the Acai Bowl at Healeo on Capitol Hill. I love the Acai Bowl and wanted to recreate a version to enjoy at home for a much lower cost. This is great for breakfast and lunch, or even dinner when the husband, boyfriend, roommate, etc. is away and you want to fix something quick (like I did tonight). This recipe can be adapted to fix any dietary needs and is extremely simple to throw together.


Serves 1-2

1 unfrozen banana

1 C frozen strawberries

1/2 C frozen blueberries

1/4 – 1/3 C almond milk

1/2 – 1 C granola, Kashi Go Lean Crunch, or Whole Foods version of the Kashi Go Lean cereals (pictured above)

1/2 C mixed berries (blackberries and strawberries pictured ab0ve)

Optional: big scoop of almond butter on top (makes it extra delicious!)


Mix banana, frozen berries, and almond milk in a blender until smooth; add almond milk until desired thickness. Top with granola or Kashi, berries, and almond butter and enjoy! Simple as that! And you could make any smoothie recipe you prefer. I like this one because it resembles the Acai Bowl the most, but I think any smoothie would be delicious underneath. You can mix it up as well as use a frozen banana and fresh berries if that is what you have on hand. And this can be adapted by using gluten-free cereal or other desired topping. Chai or Hemp seeds would be pretty tasty on top as well. Also, I only use about 1.5 C of the smoothie.

Have a good night!



Phyllo Wrapped Huevos Rancheros

Leslie H

This is the perfect brunch food and can be adapted to all tastes-except gluten free.  The assembly is pretty last minute but the results are delicious. I also doubled the recipe which is why you see two packets.


2 T. butter or coconut oil for DF

2 eggs, slightly beaten

6 sheets of phyllo dough, defrosted overnight in refrigerator

1/4 cup of butter, melted or coconut oil

1 (14 oz.) can of black beans, rinsed and drained

1 cup of jack cheese, grated

Ranchero Sauce:

3 T. olive oil

1/2 onion, diced

2 T. garlic, minced

1 (15 oz.) can diced fired roasted tomatoes

1 (4 oz.) can diced green Anaheim chilies

1 Chipotle chile in adobo sauce, minced

1 tsp. cumin

1 tsp. salt and pepper to taste

1/2 bunch cilantro, chopped for garnish


2 ripe avocados, halved, pitted and flesh diced

1 lime, zested

2 limes, juiced

2 T. chopped cilantro

1 tsp. each salt and pepper to taste


Preheat oven to 450 degrees

Add 2 T. of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway or a little more cooked. (the lower the temperature the more tender your eggs will be) Remove from the heat ( the eggs will finish cooking in the oven).

Lay the phyllo dough out and cover slightly with a damp towel. Take 1 sheet of phyllo and brush with melted butter. Don’t worry if it tears, it is very forgiving and won’t show once it is baked. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.

Working lengthwise, spread eggs onto the phyllo dough leaving an inch or so on each border. Sprinkle with cheese and top with about 1/2 can of the black beans. Fold in sides and roll up like a jellyroll.

Brush the entire log with melted butter. Place on a cookie sheet with a  silpap  and bake until nicely browned, about 12 – 15 minutes. Remove from the oven and allow to cool slightly.

Ranchero sauce:

In a medium saucepan over medium heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles and chipotles and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 5 minutes. Garnish with cilantro and serve room temperature.


Mix all ingredients well and adjust seasonings to your tastes.

To Serve:

Slice the baked phyllo into disks and arrange on serving platter. Top with sauce and guacamole. Sprinkle with a few black beans around the plate and serve.

Banana and Oatmeal Pancakes

Leslie H

Remember I was telling you about my breakfast rotation? This recipe has joined the family. Ellen DeGeneres personal chef has a new cookbook out: Vegan Cooking for Carnivores and I love it. When I buy a new cookbook I will usually sit down and read it page by page like a novel, highlighting with post- it notes the recipes I want to try. This book already has too many post -it notes that I may just be trying them all! This morning’s recipe can easily be converted into a Gluten Free recipe with almond or rice flour. I halved the recipe and it was still plenty for a couple meals or two people. This is the full recipe.  Instead of maple syrup I used almond butter for an added protein boost!


1 1/2 cups nondairy milk

1 cup oatmeal

2 medium size bananas

1/2 cup flour (can use GF)

1/2 tsp. salt

1 T. + 1 tsp. baking powder

coconut oil for pan as needed


In a blender, puree all ingredients except the coconut oil until smooth. Let rest 10 minutes. Heat a non-stick pan with a bit of coconut oil over medium heat. Scoop 1/4 cup fulls of batter for each pancake. When small bubbles appear on the tops and the bottoms are browned, flip the pancakes and cook until golden on the other side. Enjoy with your favorite topping.

Good Morning-Amazing Almond Dairy-Free Protein Breakfast

Leslie H

My trainer is always telling me I should rotate my meals especially breakfast because I could and have eaten the same thing every morning for way over 4 years daily. But that is another story….this is so your body won’t become intolerant to a certain food group (i.e. eggs with honey and salt) and it is much better for digestion and weight maintenance. I have found three different items to rotate and today I found the fourth! I was a big protein shake drinker for awhile and when I gave up dairy I also gave up the shakes-filled with whey protein. Now I know there are protein powders that don’t contain whey, but I am not a big fan of them. This morning there was a new deliciousness……borrowed from


1 cup ripe frozen banana-broken into chunks (peel first before you put in the freezer–good lesson this morning!)

1 date, pitted

2 T. smooth almond butter

1/2 cup almond, rice or soy milk

1/4 tsp. cinnamon

pinch of salt

sliced almonds or or toasted coconut to garnish


Add everything to the blender and blend until smooth. If it is too thick add a bit more  milk to thin it out. Pour into a glass, garnish and enjoy!

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