Borbarada Healty Store

Tofu scramble is a popular vegan breakfast dish similar to scrambled eggs. Although this recipe calls for onions and green peppers, try adding some mock meat crumbles or experiment with different vegetable combinations, such as spinach, mushrooms and green onions. The possibilities for tofu scramble are endless! Try a curried tofu scramble with spinach or a cayenne spicy tofu scramble. Wrap in a flour tortilla for an easy breakfast burrito.
Ingredients
1/2 medium onion, diced
1/2 green bell pepper, diced
1 block tofu, drained and pressed
2 tablespoons oil, or margarine
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
1/2 teaspoon turmeric, optional
2 tablespoons nutritional yeast

Waffles are great comfort food. Whether eaten at breakfast, brunch, or even dinner, the crispy crust of a waffle covered in your favorite toppings is close to unbeatable on the deliciousness scale. But with all the comfort also comes all the saturated fat and unnecessary calories that store-bought or restaurant waffles come with. Thankfully, our recipe for low-calorie waffles with blueberries is the perfect treat for a weekend morning and a great side to your brunch. Make ahead and freeze to have these tasty waffles at hand whenever you're in need of a healthy and filling breakfast.

We use ingredients that are typically stocked in most kitchens—you may have all that's needed right now in your pantry. Easy to put together, our waffles beat any regular waffle recipes when it comes to nutrition because the recipe uses high-fiber whole-wheat flour and contains only small amounts of sugar and oil, as opposed to the excessive butter and sugar content of other recipes. Use a Belgian waffle maker for added crispiness or the traditional waffle maker—both results are simply great.

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The addition of the all-powerful blueberry, a fruit that is super high in nutrients and antioxidants, closes the deal. Just 1 cup of these berries, about 140 grams, has barely 70 calories and 4 grams of fiber. Eating a cup of blueberries will get you 79 milligrams of potassium and 3.6 milligrams of vitamin C—a great addition to your daily dietary intake.1

Ingredients
Cooking spray, for waffle iron
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup skim milk
1 large egg, lightly beaten
2 tablespoons canola oil
1/2 cup fresh blueberries, plus more for garnish
1/4 cup blueberry syrup, optional for serving

What better way to start a morning than with a pumpkin spice flavored breakfast? These pumpkin cream cheese muffins are a super easy breakfast treat. They have all of the delicious pumpkin spice flavor, along with a creamy, sweet cream cheese center.

Ingredients
6 tablespoons unsalted butter, melted
1/2 cup sour cream
3/4 cup whole milk
1 large egg
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
6 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar

The Basics
baked avocado eggs
Leah Maroney
Avocados, we've come to know and love them in our salads, in our guacamole, and on our sandwiches. But what about as the base for a meal? While they make a wonderful topping to most dishes, we like to believe that they can stand alone as the star ingredient during meal time.

That's where these baked avocado eggs come into play. They are super simple to whip up any day of the week, require minimal cooking tools, and are great to take on-the-go.

Here are the basics:

Preheat your oven to 425 F.
Remove the pit and 1 to 2 tablespoons of the avocado out of the center. Remember to go wider, rather than deeper so the egg will cook more quickly. Try to choose larger avocados for better results.
Place the avocado halves into small round baking dishes, like a crème brûlée or au gratin dish. This will prevent the avocados from tipping over. Then place those dishes on a sheet pan.
There are two different ways to add the egg: crack an egg directly into each center and let the extra egg white overflow, or crack the egg into a bowl and place the yolk in the center and then top with just enough of the egg white. Either way will produce great results.
Place the baking sheet on the center rack in the oven and bake for 15 to 20 minutes or until the egg white is completely cooked. The egg yolk may appear to be totally solid, but often underneath the surface it is still a little runny and delicious.
Top with your topping of choice!

The maple, cinnamon, and raisin flavors in this simple quinoa breakfast bowl are familiar enough that kids will eat it right up. Add any kind of fruit that you have on hand - bananas, apples or berries would go well. If you don't have time to cook quinoa in the morning, cook it the night before, or, try using quick-cooking quinoa flakes.

Keep some leftover quinoa on hand to make breakfast recipes like this super quick and easy. If you like having quinoa for breakfast, be sure to check out these 7 ways to have quinoa for breakfast.

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This breakfast quinoa porridge recipe is vegetarian, vegan, high protein and gluten free. Reprinted with permission from the "Everything Vegan Cookbook."

Ingredients
1 cup quinoa
2 to 2 1/2 cups water
2/3 cup soy milk
1 teaspoon vegan margarine
1/2 teaspoon ground cinnamon
2 tablespoons maple syrup
2 tablespoons raisins, optional
2 medium bananas, sliced, optional