Interesting Alternative

I am rather addicted to having either oats or an oatmeal pancake in the mornings..

Now that I'm trying to keep my grain servings to 1-2 per day, I sometimes want to eat something non-oat in the morning. I read on Dr. Fuhrman's website about "lentil pancakes". I soaked 1/4 c raw lentils overnight, then rinsed and drained them in the morning. I whirled them in my food processor with a small banana (84g), 1 T ground flaxseed, 1/4 tsp champagne vinegar, and 1/4 tsp baking soda. Then I cooked it like a pancake. It actually tasted pretty good after I drizzled on some almond butter and some Crofter's Fruit Spread. Here's how it looked "naked".

Lentil Pancake = tasty!

You Can't Beat Beets

I roasted some golden beets and WOW, I thought they were FANTASTIC! I will say, though, that the leftovers weren't quite as delish.

Roasted Balsamic Golden Beets

serves 4

6 large golden beets, scrubbed clean, trimmed of any rootlets, and halved

1/2 T extra virgin olive oil

kosher salt

balsamic vinegar

Stick the beets into a large ziploc bag with the oil and shake to coat. Put them cut side down on a parchment-lined baking sheet. Roast at 375 degrees until beets are tender, 40-45 minutes. Cut the beets into smaller chunks and place in serving bowl (if you want, you can let them cool a bit to be able to handle them better). Sprinkle with salt and a light drizzle of balsamic vinegar.

Filling and Tasty Meal

I originally made this for dinner, but ate leftovers for breakfast two days last week (along with a banana and 8g of natural peanut butter) and it was quite satisfying. I lasted until past noon easily both days, in spite of eating at 6am.

Southwestern Tofu Potato Scramble
serves 4 - about 170 cal per serving
2 med red potatoes, diced
1/2 med onion, diced
1 fresh jalapeno pepper, seeds and core removed, minced
8 oz mushrooms
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
squirt of Sriracha, if you like hot and spicy
14 oz firm tofu, crumbled (I didn't press it first, and it took FOREVER for the liquid to cook down, so you may want to press out the water before crumbling)
1/2 tsp salt
6 oz prewashed baby spinach

Spray a large skillet with nonstick spray and saute the potatoes, onion, jalapeno, mushrooms, chili powder, oregano, cumin, and Sriracha for 3 min, stirring often, over med-high heat.

Add the tofu and salt and stir to combine. Add 1/2 c water (if needed) and cover the pan. Cook for 5 min. Add 2 more T of water if the pan seems dry.

Add the spinach to the top and cover til it wilts, a couple of minutes.

Stir to mix in the spinach, and continue to cook, uncovered, until as much liquid as you like has evaporated.