Angelina Healty Store

Creamy and fluffy, our recipe for scrambled eggs with green onions and tomatoes makes an excellent meal for breakfast, lunch, or dinner. Serve it with toast and fruit for a delicious morning offering, or spruce it up with grated cheese and a salad for a vegetarian brunch alternative. Serve breakfast for dinner using these eggs as filling for flour tortillas. The possibilities are as infinite as your imagination—eggs are always one of the most versatile ingredients in the kitchen. This recipe takes 20 minutes and can be accompanied by anything you'd prefer, from bread to waffles, vegetables or fruit, or perhaps a grain salad. Don't miss out on this easy dish, and enjoy eggs a la green onions and tomato any time of the day.

Eggs are a powerhouse of nutrition. Packed with vitamins and minerals, plus a substantial amount of protein for such a small ingredient, eggs have been a go-to meal for thousands of years, with hens being domesticated around the year 1400 B.C. It's no wonder why dishes with eggs are so vast with so many cultures and cuisines using it as a fundamental part of their daily nutrition. Just one whole large egg has 6.2 grams of protein, at just 73 calories, plus 15.6 micrograms of selenium—a key component in healthy metabolic and thyroid function—or close to 28 percent of the recommended daily intake (RDI). Rich in choline, a substance necessary for an adequate nervous system function, one egg brings to your plate 169 milligrams, close to 30 percent of the RDI for men and 42 percent for the RDI for women.1

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If possible, use organic and pastured eggs for our recipe. So many labels and choices at the supermarket can be confusing, but your best bet for deliciousness is pastured eggs collected in a humanely kept farm for laying hens. This means the hens live outside and feed on what they'd usually eat in the wild, without antibiotic-laden feed or overcrowded cages. Read your labels and know your eggs. Good quality eggs ensure a great recipe, but also good quality nutrition. Fill crunchy taco shells with our scrambled eggs, adding slices of avocado, pico de gallo, and a touch of cream. Or stuff a warm pita bread with the eggs, adding a generous amount of chimichurri on top for a quick lunch sandwich.

Ingredients
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 large tomato (chopped)
1 tablespoon thinly sliced green onion tops

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

Breakfast cereal and oatmeal can be great breakfast choices, but you probably get tired of cereal if you eat it every day for breakfast. That's where breakfast quinoa comes in! Using soy milk or another non-dairy milk to boil quinoa, instead of water, transforms this uber popular grain from a lunch and dinner staple into a warm and hearty breakfast vegans will love. Not to mention it's also gluten free.

This breakfast quinoa recipe combines chocolate and peanut butter for a flavor combination from heaven. Even with a bit of cocoa and sweetener, this breakfast "cereal" is still much more nutritious than the sugar-packed, processed and refined cardboard-box brands in the supermarket. And with 8.1 grams of protein per serving compared to oatmeal's 10.6 grams, it's a good high-protein breakfast choice for vegans needing a nutritious breakfast to start the day.

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Try this breakfast quinoa with chocolate and peanut butter recipe the next time you're looking for a sweet way to mix up your breakfast routine.

Ingredients
1/2 cup quinoa
1 1/2 cups soy milk or other non-dairy milk
2 tablespoons peanut butter
1 1/2 tablespoons cocoa
1 1/2 tablespoons maple syrup or brown rice syrup (optional)

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

It may seem a bit odd to put an avocado in a smoothie, but this fruit (yes, it's a fruit) lends a delicious creaminess and velvety texture. Since avocado doesn't have a strong flavor, it works well in this three-ingredient mango smoothie, which also includes orange juice. The juice and mango provide plenty of sweetness, so you won't even notice the slightly savory avocado.

The trick to making sure this smoothie is cold and the right texture is to use frozen mango, but if you happen to have fresh mango on hand you can simply add some ice. Any type of orange juice will do, so feel free to use your favorite brand or freshly squeezed. To make this healthy beverage, the ingredients are all placed in a blender and whirled together until smooth and well combined.

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You can feel really good about starting your day or ending your workout with this recipe since this smoothie is packed with nutrition. Avocados have plenty of healthy fats, potassium, fiber, and vitamins C and B6. Mangos have double the daily value of vitamin C and are high in fiber, vitamin B6, and potassium as well. If you would like to keep the sugar level low, use an orange juice with less sugar or make your own.

Enjoy this smoothie for a healthy vegan breakfast or a nearly raw food breakfast. This recipe comes courtesy of Avocados from Mexico.

Ingredients
1 fully ripened avocado, halved, pitted, and peeled
2 cups frozen mango cubes (not thawed)
1 cup orange juice
1 cup water