Tag Archives: breakfast

Ninja Turtle Green Juice

ninja

I have to admit I’m not good with breakfast.  A cup of Joe started my day.  I know…it’s very bad.  Eating in the morning made my stomach uneasy, so I needed something easy to digest.  I’ve been eyeing on a Breville juicer for a very long time, and about a couple weeks ago it was on sale at Bed Bath and Beyond.  I also have a 20% coupon in the mail.  What a deal!  I was having fun with my new toy juicing all sorts of fruits and veggies.  I also found my go-to breakfast every morning – I call it the Ninja Turtle.  First of all, its green and it gives you a super kick like a ninja turtle.  A little corny I know, but this is the pick-me-upper I need.  It’s delicious, refreshing, easy to digest, and don’t get me started on how healthy this is.  No more skipping breakfast and no more Starbucks (*for now*).

If you have a juicer gave this a try.  Or you can blend the ingredients below and remove the fiber.  Make sure you wash your veggies before juicing.

  • 2 stalks of kale
  • ½ cucumber
  • 1 pear
  • 2 slices of pineapple
  • ½ inch of ginger (very good for relieving inflammation)
  • Small handful of parsley
  • 2 stalks of celery
  • Handful of spinach
  • 1 lemon (peel the skin)

My Super Duper Foods

There are a couple foods that I eat religiously to give me super powers.  Well, super powers as in energy and strength. I feel like Mario when he gets invincible powers from a starman.  So what are superfoods?  Superfood is really a marketing term used for describing foods that are high in nutrients to give you superior health benefits.  Here are a few super duper foods that help me stay classy and fit:

KALE – Remember when Popeye eats a can of spinach he gets ginormous arms that are too big for his body.  First off, you won’t get a lot of nutrients if your veggies are in a can.  Raw is the way to go. Secondly, Kale can give you as much or more benefits than spinach.  I eat about two servings of kale 2-3 times a week.  I incorporate kale in my meals, soups, and snacks.  Kale chips are delicious, so replace those bags of potato chips and Doritos with kale chips.  Kids love them!  I can tell you I eat a big bowl of raw kale a day before a race.  No pasta for me.  With kale, I feel 100 times lighter but it still gives me the stamina I need for a race.  If you’re looking to build calcium Kale can give you more per calorie than milk.  As for iron, it gives you more per calorie than beef.  Kale is the new beef.  It’s also an anti-inflammatory food that fights against inflammatory-related issues such as arthritis, asthma, and autoimmune diseases.  I can rave on and on about kale, but this infographic says it all.

GOJI BERRIES – Growing up, Mama Chiang used to make me a nice bowl of soup with goji berries.  Sometimes she’ll make desserts or drinks with goji berries.  As a child I was told this is good for your vision and it keeps you looking young.  Well, fast forward a couple years later, I found out that it does a lot more.  Goji berries are packed with vitamins, protein with 18 amino acids, and antioxidants.  I love sprinkling these berries over salads and oatmeal.  I especially love to eat these by itself as a snack.  You’ll find that it curbs your appetite, gives you energy, and keeps your mind sharp (definitely brain food).

QUINOA – I heard that this is “God’s gift to vegans” and I totally agree.  Quinoa is a fantastic source of protein with 8 essential amino acids and it’s gluten-free.  This is definitely the type of grain you want to incorporate in your diet.  I’m slowly getting my parents to replace white rice with quinoa.  It’s versatile, so you can make just about anything with quinoa.  You can make stuffed red peppers, quinoa crackers, breakfast quinoa porridge, or throw quinoa into your salads.  The possibilities are endless.

CHIA SEEDS – Chia Seeds are tiny black seeds that are grown from a flowering plant known as Salvia hispanica.  One tablespoon of these seeds punches in a good amount of Omega-3.  For vegetarians that don’t eat fish chia seeds will give you the Omega-3 oil that you need for your body.  Athletes – chia seeds can hydrate your body longer and provides the protein that you need for intense workouts.  Simply soak the chia seeds in water and it becomes a gel like the image below.  The gel allows your body to absorb carbohydrates to slowly covert them into simple sugars, so it controls your blood sugar.  They make you feel fuller because they absorb 10 times their weight of water.  It doesn’t have any flavor, so I love to sprinkle these over my salads and soups.  I particularly like to coat my bananas with chia seeds.  There are plenty of dessert recipes that incorporate chia seeds such as pudding or baked goods.

HEMP – There are three types of hemp that I like – hemp milk, hemp seeds, and hemp oil.  It works just like Chia Seeds providing you plenty of protein with essential amino acids, calcium, and Omega-3.  It curbs your appetite, it prevents inflammation, and it’s good for your skin.  It has a nutty taste, so I love sprinkling hemp seeds in fruit such as bananas and kiwis.  They are good in breakfast bars and oatmeal.  I found blending hemp milk with smoothies help me recover faster after intense workouts.  Instead of using too much olive oil I use hemp oil for cooking and salads.

KOMBUCHA – When I was younger, I found these odd-looking jars in the basement.  From time to time, my grandpa would drink these for breakfast.  I thought it was one of his strange Chinese medicinal drinks.  I found out it was Kombucha.  Kombucha is a fermentation of a sweetened tea with cultures such as good bacteria and yeast.  This is actually known to detoxify your body, increase your immunity, alkaline your PH, and increase your metabolism.  It’s full of probiotics to help you with digestion.  Vegans – since you’re not getting probiotics from yogurt you can sure get it from Kombucha.  I love the Synergy Drinks.  My favorite flavors are Strawberry Serenity and Multi-Green.  This is a great replacement for soda and coffee.  I have soda once in a blue moon, but if you are a heavy soda drinker this is 100 times better for you.  As for coffee, it gives you the pick-me-upper you need in the morning. Amazingly this also curbs my appetite, so I tend to have a swig of this closer to 4 pm when I get hungry.

These items are found in Whole Foods, your local organic market, and Amazon.  Try it out!  I hope you feel the super duper benefits I do with these superfoods.

Vegan Banana Almond Butter Bread

It rained all day this past weekend and I felt the urge to bake.  Something about baking on a rainy day seems comforting to me, so I turned on some French café music and whipped out my baking gear.  Now what to bake?  I had plenty of ripe bananas on our kitchen counter.  It’s been such a long time since I had a slice of sweet banana bread.  I wanted to give my banana bread a little flare, so took a gander at my fridge and saw almond butter.  Yum!  I love bananas with almond butter.  Why not make this into bread?  The experiment was a success – super moist with a nutty punch.

By Shelly Chiang, Makes about 10-12 servings

Dry Ingredients

  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt

Wet Ingredients

  • 3 bananas
  • 1/3 cup almond butter
  • 1 tsp vanilla extract
  • ¼ cup canola oil
  • ¾ cup apple sauce
  • 1/3 cup almond milk
  • ½ cup light brown sugar
  • 3 tsp Ener-G egg replacer with 4 tbsp of warm water

Directions

1. Preheat oven 325 degrees

2. Mix dry ingredients – flour, baking powder, cinnamon, nutmeg, salt

3. Blend or mash bananas

4. Mix wet ingredients – bananas, almond butter, vanilla, oil, apple sauce, almond milk, sugar.  Don’t add egg replacer at this step – it will be mixed in later

5. Mix dry and wet ingredients together

6. Add 4 tbsp of warm water for 3 tsp of egg replacer.  Mix water and egg replacer in a separate bowl.  After powder is dissolved in the water, add to the mix

7. Grease 8×4 pan and bake for approx 1-1/2 hour.  Do the toothpick test – insert a toothpick in the center of the loaf and if it comes out clean then the bread is done

8. Cool bread for 30 minutes

Great for breakfast!

You can also use the bread for dessert.  We cut a small slice and made it into a vegan banana almond butter bread a la mode.

Just heat the bread for a few seconds and add your favorite ice cream.  We used So Delicious Dairy Free Ice Cream Butter Pecan.  It’s divine!

Morning Fruit Nosh

Rise and shine everyone! My husband and I have a fun-filled day planned taking a trip to the National Air and Space Museum in Chantilly and then hopping on over to Artomatic in Crystal City, so we need plenty of energy from breakfast. Here’s a quick post of a delicious morning nosh to start your day.

We have hardy fruits around our kitchen so I chopped up bananas, cherries, mangos, and clementines (mangos and clementines courtesy of Mama Chiang). You can use anything you like. I tend to have these fruits in our kitchen because they last a long time. Then sprinkle walnut pieces and drizzle organic grade B maple syrup to fuse the fruits together. Honey can be used but grade B maple syrup is packed with nutrients. This is a great substitute for those who are allergic to honey.

A quick fruit salad while I read Vogue. By the way, I love this edition of Vogue – America’s Olympic Hopefuls. It’s refreshing to see athletes on the cover. They have the most beautiful bodies, because they can do amazing things like hurdles, gymnastics rings, or butterfly stoke. Athletes are strong, gorgeous, and the epitome of super fit.

Enjoy this spectacular Sunday!

Savory & Sweet Vegan Blinis

Some nights I just want to have breakfast for dinner (aka blinner).  I wanted some form of pancakes or crepes, but they can get quite heavy.  My aunt use to make us miniature pancakes for lunch when we were younger.  Come to find out later that they were her version of blinis.  Blinis are small and light Russian pancakes made from buckwheat flour and usually served with caviar and sour cream.   These delightful cakes are also perfect as an appetizer, and can be dressed as a savory or sweet dish.  Traditional blinis can take some time to make, plus I’m omitting eggs and milk, so I made my vegan version of blinis.  I included a savory dish for dinner and a sweet dish for desert.  I knew I wanted zucchini for the savory dish, and I had orange heirloom tomatoes so thought they would be perfect to bring out that subtle sweet taste.  For the sweet blini, I wanted mango and thought ginger would pair perfectly.  I didn’t want that strong punch from raw ginger so I decided to use crystallized ginger to give it that sugary blend with the mango.  As they say in Russia “Prijatnovo appetita!”

By Shelly Chiang, Makes about 30 small blinis

Blini Batter Ingredients

  • ½ cup all purpose flour
  • ½ cup buckwheat flour
  • 1 ½ tbsp of baking powder
  • ½ teaspoon sea salt
  • 2 tbsp of ground flaxseeds (great egg replacement for pancakes and contains Omega-3)
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tbsp and 1 teaspoon canola oil
  • ¼ cup water

Sweet Mango-Ginger Ingredients

  • ½ cup tofu sour cream
  • 2 tbsp agave syrup
  • 1 mango in small cubes
  • 2 large pieces of crystallized ginger sliced

Savory Zucchini-Tomato Ingredients

  • ½ of 0.75 oz package of chives
  • ½ cup tofu sour cream
  • 1 zucchini in small cubes
  • 1 orange tomato or 2 small orange tomatoes in cubes

Preparation

Tip: Blinis are best when they are fresh, so prepare the toppings first. If possible have another person help you plate as the blini cakes are done. I recommend serving them as they come out, because they can get soggy if you leave the blinis out too long.

Sweet Topping

1. Add agave to the tofu sour cream, mix, and then set aside.  I noted honey before as a mistake.  Please use agave if you are vegan

2. Chop mango in tiny cubes and set aside

3. Slice ginger in small strips and set aside

Savory Topping

1. Chop chives along the stems (I use cooking scissors) and add to tofu sour cream, mix, and then set aside

2. Chop zucchini in tiny cubes. For the tomatoes, take the seeds out so it doesn’t become watery and chop the tomatoes in tiny cubes

3. Sautee zucchini in medium heat until tender (approx 10 minutes) and then add tomatoes for approx 3 minutes.  Sprinkle a pinch of salt over zucchini and tomatoes.  Then set aside

Blini Batter

1. Combine and mix dry batter items in a bowl: all purpose flour, buckwheat flour, baking powder, sea salt

2. Then add wet batter items to the same bowl and mix: milk, maple syrup, canola oil

3. Add in ground flaxseeds and let it stand for 5 minutes to allow it to activate

4. Add ¼ cup of water so the batter is not too thick

5. Heat large skillet over medium heat and lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of batter or until blini is 2 ½ inches in size

6. Flip when batter starts bubbling. Cook until blinis are brown

Plating

1. For the savory dish, dab a small spoonful of your chive sour cream on the blini and top it with the sautéed zucchini and tomatoes

2. For the sweet dish, dab a small spoonful of your honey sour cream on the blini and top it with mangos with 3 strips of ginger

3. Continue plating as your blini cakes come out