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banana scramble sandwich

This morning I wanted something different for breakfast, are you surprised?!?!

I whipped up a Banana Scramble sandwich that I had seen on Ashley’s Blog.

It is a great vegan option to an egg sandwich!  Here’s what to do for one serving.

Take the following ingredients:

  • 2/3 banana
  • 2 tbsp shredded coconut
  • 1 t vanilla
  • 1/2 t cinnamon
  • 1/2 tbsp chia seeds
  • 2 tbsp almond milk (or milk of your choice)

You can switch up these ingredients as well and add other stuff!

Mash up the banana and mix everything together until it basically resembles scrambled eggs.

Then, pour the mixture into a small pan sprayed with a little olive oil over medium heat and cook until warm and browned.

While my banana scramble was cooking, I toasted a Sprouted Wheat bagel.  Once cooked, I spread a little crunchy peanut butter on one side and plopped the banana scramble on the other side.

Put the bagel sandwich together and enjoy!

The banana scramble sandwich was awesome!  The banana and coconut flavors really came through.

It is a quick, easy and delicious breakfast!

Lunch was also something new – a Veggie & Bean Wrap.

I keep a bunch of cooked beans in the freezer so that I can use them whenever (instead of using canned beans), so I defrosted some black beans and chickpeas with tomato paste and oregano.

I took a whole wheat wrap (Whole Foods brand only has a few ‘real’ ingredients!) and spread a few tbsp’s of guacamole hummus on it.  Then, I layered on some green leaf lettuce, 1/2 of a local tomato, the bean mixture and some goat cheese.

Then, I wrapped it up!

I served my Veggie & Bean wrap with and apple.  Surprisingly, it stayed together very very well!  And, was really really good.


watercress, daikon and avocado salad

After spending the afternoon yesterday cleaning our entire condo, I was in need of a refreshing smoothie!

I added 1/2 cup frozen blueberries, 8 frozen strawberries, 1 banana, 1 scoop berry vega protein powder and 1 cup of coconut water.

It hit the spot and held me over until dinnertime.

For dinner, we headed to Josh and Sarah’s.  They had a fancy appetizer waiting for us when we got there.

Apparently it is a ricotta mouse, raspberry preserves and olive oil.  Served on fresh bread, it was delicious!  I can’t wait to recreate it. 🙂

We made a salad to bring over for dinner.  I used the recipe from the Clean Food cookbook for the Watercress, Daikon and Avocado Salad with Mustard Seed Dressing.

I used the watercress from our CSA box and added a little green leaf lettuce for volume.  Then, chopped up the daikon radish and avocado and mixed up the dressing.

It was great!  I loved the spiciness from the mustard seeds.

For dessert, they made a mixed berry dish.  Blueberries, raspberries and strawberries mixed with a little sugar and Grand Marnier.  Served with vanilla frozen yogurt.

Super delicious!  Summertime berries are the best.