Tag Archives: breakfast

Yummy Vegan Breakfast

22 Apr

Now I am not a vegan I like my meat every now and then but I love adding vegetarian and vegan meals to my diet especially when weightloss is the goal. I love tofu and other soy products so when I am chucking meat out I throw in tofu whenever I can. My Yia Yia (grandmother in Greek) made a delicious breakfast of eggs with tomatoes so I took out the eggs and added some firm sprouted tofu in its place and viola! A delicious and healthy breakfast.

Tofu and Tomato Vegan Breakfast

1-8 oz can of diced tomatoes

1 fresh tomato chopped

1-2 oz  can of tomato sauce (I used no salt added)

1 tablespoon olive oil

2oz of water

sea salt/pepper to taste

Half a block of extra firm tofu, cubed

Drain and rinse canned tomatoes add to a pan. Follow with the chopped fresh tomato, and remaining ingredients except the tofu. Stir ingredients to mix and turn pan on to medium heat. Cook stirring occasionally until liquid is reduced and tomatoes are soft. Add your cubed tofu and cook until tofu is heated through. Serve with toast and fruit if you like. Enjoy!

**I had my breakfast with Ezekiel bread and a few kumquats and it was definitely delicious**

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A summer breakfast in the middle of winter…YUM!

27 Feb

I am nearing my graduation date in April and I couldn’t be happier except when I get screwed over by winter weather. I unfortunately am home missing a lesson because I couldn’t get out of my road due to ice. Not to mention I live an hour and fifteen minutes away from my school. So to cheer me up (because the winter blues are killing me) I decided to make a breakfast to give me summer dreams. So here is my recipe for scrambled eggs with scallion and sun dried tomatoes. Mmmmmmmmm……

Sun dried tomato and Scallion Scrambled Eggs

1 whole egg and two eggs whites

5 small sun dried tomatoes, or more if you wish

Handful of fresh chopped scallions

Cheese of your choice as much as you wish (I had some sharp American on hand so that’s what I used)

Some type of bread (It was delicious on an English muffin)

     Add a little bit of olive oil in a pan and heat for a minute or so on medium. Add your eggs to a bowl and beat then add cheese, scallions, and sun dried tomatoes, and mix until just blended. Add your egg mix to the pan and cook while constantly moving the eggs with a spatula until eggs are just firm. Toast up your english muffin and top with your scrambled eggs and enjoy. Serves 1.

Yummy summer inspired breakfast

Yummy summer inspired breakfast

Zucchini and Feta Breakfast Scramble

16 Jul

Yesterday my mother and her friend decided to go to Brighton in Brooklyn to go to the Russian market for some goodies. Usually my family and I go to Astoria Queens to the Greek market for some goodies but this was just as exciting. Last night while I was looking over the delicious conquest I dreamt of a delicious breakfast. I would use the zucchini that my neighbor grew for me with the new delicious brined Bulgarian feta in a scramble that would boggle the mind. All I can say is yum!

Zucchini and Feta Scramble

½ c chopped Zucchini

1 small onion thinly sliced

1 egg and 2 egg whites

Dried oregano

Dried thyme

Feta Cheese



          Heat a small non stick pan on medium heat with a little olive oil in it. Then chop and slice your zucchini and onions and add to the pan. Add salt, pepper, thyme, and oregano to your vegetables and toss. Cook your vegetables till they just begin to look translucent. Add your already beaten eggs over the vegetables and scramble your ingredients together with your spatula. Cook just until eggs firm up and then take of f the fire and plate. Your vegetables will be tender with just a slight crispness to them. Top your scramble with crumbled feta, fresh cracked pepper, and an olive. This is excellent with toast, and a cup of coffee with hazelnut cream. Cheers!

Feta Cheese Break Down

  • American Feta- Dry not heavy on the salt has somewhat of a chalky texture to it. Definitely could use with a salt water brine. For me a last resort feta. It is best for Tiropites because it gets moisture from the cottage cheese in the recipe. My father actually creates salt brine and soaks the feta in it. It improves it but even then it is still not my favorite.
  • Bulgarian Feta- (What I used for this scramble) Soft and spongy texture, salt water brined and stored, nice salt content. If I don’t have Greek Feta on hand this is the next best thing.
  • Greek Feta- (What I always use) There are two types cooking grade and table grade feta. Cooking grade is akin to the American feta in some ways. It holds up better to the heat of cooking and adds nice texture and flavor to dishes such as Spanakopita (Spinach pie) and Tiropites (Cheese pie). It is on the dry side as well. Table feta is the king. It is a salt brined cheese that when brought home it is still swimming in this delectable brine. It is dense yet not hard, creamy yet not mushy, salty yet not over powering, and most importantly it has tanginess to it. It is excellent alone with some crusty bread, olives, and pickled vegetables. In my house people guard it with their lives, haha.