Papas Loco

IMG_0086If you are my friend and want to go out for breakfast/brunch/lunch you know where I am going to suggest. Coffee Cup. Every. Damn. Time. Seriously, it's my favorite place in all of San Diego and I'm not alone, come the weekend there is always a giant line! It's like Diners, Drive Ins, and Dives good, but wayyyyyyy too cool to ever appear on that show. It's nestled in fancy pants La Jolla and barely seats 45, maybe. I have probably been to CC at least 40 times over the past few years… maybe more, maybe a lot more… Rocco has been there 7 times since he's been born… It's a serious obsession. They have my order memorized, yes, I'm happy to announce that I am a regular somewhere. I just love that!!! I even ate there the day I went into labor!! I am super positive it was the jalapeños that started the whole labor shenanigans. But now that our little bundle of joy is here and all kinds of serious about his nap times we don't get to brunch as we used to, so while not nearly as scrumdidilyumtious our recipe hack was pretty freakin yummy. Enjoy!!! IMG_0085Fed 2, but it's probably a good 4 servings… I'm sustaining life, I eat ALL. THE. TIME.

Whatcha need:

3 larget red potatoes, scrubbed clean and diced

1 tablespoon dried rosemary

2-3 tablespoons of olive oil***

1 15oz can of black beans [preferably organic]

1/3 cup onions, chopped super fine

1 clove of garlic, minced

3-4 green onions, sliced [we go a bit crazy with them]

1 jalapeño, sliced [We use the whole thing, seeds and all. If you are a pansy you can seed them]

2-3 tablespoons fresh cilantro, chopped fine

1 avocado, sliced

Serve with your favorite salsa and corn tortillas[preferably organic, non-gmo]

[Step 1] Get potatoes in boiling water or in a steamer, whichever method you prefer. Cook until fork tender. When they are finished strain and then pat dry with paper towel.

[Step 2] In a pot, add a drizzle of olive oil and then toss in green onions and jalapeños turn heat up to high. Add a pinch of salt and some fresh cracked pepper, sauté for just a few minutes until they have some color! Pour out onto a paper towel.

[Step 3] In the same pot, [we like to use as few pans as possible] add another little drizzle of olive oil, toss in onion and garlic. Watch carefully so they don't burn. Cook until translucent. Then toss in beans. Add a pinch of salt and let simmer while you brown up the potatoes.

[Step 4] In a nonstick or cast iron pan, add a tablespoon of oil and get it nice and hot on medium/high heat.  Then toss in potatoes. Smash them down with a spatula and let them just hang out. You can sprinkle a pinch of salt and pepper before you toss them over. If the pan is getting dry you can add another tablespoon of oil. The key here is to get them super brown and crispy!!!

[Step 5] Assemble. Pototoes, then beans, top with jalapeños and green onions, then place avocado and sprinkle with cilantro!! Done and Done. Serve with your favorite salsa and corn tortillas.

***Some of you may know that I don't like to cook with a ton of oil, if any, but I think for a special meal is completely acceptable!!!

The Most Important Meal of the Day

photoSo you hear this your whole life and for all the preggos out there breakfast can seem like the greatest meal you've ever had in your life!!! If you are anything like me, you are thrilled to wake up in the morning because that means you can eat!!! This little boy keeps me hungry ALL. THE. TIME. and I want ALL. THE. FOOD. I try to start my day off with a healthy, filling choice to set me on the right path for the rest of the day. Now, I'm super lucky that I wasn't crazy sick for the first trimester, Praise The Lord. I did indeed have plenty of nauseous days in the early weeks and I found that eating a small, balanced breakfast actually helped keep the tummy troubles at bay. So anywhozzle, here are a few of my favorite bfast meals. photo 1 photo 2 photo 3 copy photo 3 photo 4 photo 5 copy photo 5 photoSo you can see a lot of the same basic ideas repeated and with slight variations. First off, lotsa fruit. I'm not picky. Strawberries, blueberries, oranges, bananas, plums… you name it! So on top of being full of vitamins and nutrients, hello vitamin c, potassium, and folic acid, fruit is full of fiber which is important all the time, but especially whilst pregnant. Can anyone say hemorrhoids!?!? Sound awful?! Getcha fiber. Secondly, I usually have walnuts, nature's best plant based source of omega-3's, a B vitamin cray important during pregnancy. They are are also pumped full of protein and fiber. Same with sunflower seeds packed full of  B vitamins, folate, and a host of other wonderful health benefits with little fat. Every once in a while, I'll have a soy yogurt with granola, walnuts, and shredded coconut. Yum. I've even made breakfast ice-cream. Yes, it's green. Throw a frozen banana, handful of greens, and a splash of almond milk into a blender and top with pepitas and shredded coconut. YUM. I'm not a huge toast person, but when I do I love Ezekiel bread toasted and spread with some all-natural almond butter! I also had a kick of the McDougall Right Foods oatmeal cups. So easy!!! Pop them in the microwave with some water and boom. Done. I forgo the sugar packet and add a touch of maple syrup, some nuts or seeds and berries. Talk about starting the morning right!  And because it can't hurt, I sometimes add a cup of fortified almond milk or orange juice. Hope this inspires you to have yummy plant based breakfasts that are good for you and your little nugget!!!

Recreating Perfection

photo 1 photo 2Last year I attended a friends wedding in Maryland and whilst in the DC area we were able to hang with some of our east coast peeps. One morning we ate at Busboys and Poets and my life forever changed. I had the most unbelievable and delish tofu wrap. It was seriously one of the best things I've ever eaten. I dream about it. I actually think about planning trips to DC just so that I can go and eat this thing again! Suuuurisly, it's totes that good. So after 8 months of craving, I had to try and recreate the tofu-y, faken' bacon-y, cheeze-y deliciousness. Note: this took a hot minute to prepare, so give yourself an hour if you want to enjoy this awesomeness. My wrap didn't turn out exactly like my dreams, but it was pretty tasty! The "bacon" was so super sweet and maple-y and the potatoes were a brilliant side. Feeds 4

Breakfast Potatoes

5 medium/small red potatoes, chopped small so they cook faster and crisp up easy

3 tablespoons of olive oil**

1/2 teaspoon of dried parsley

1/2 teaspoon of garlic powder

a few pinches of salt

pinch of cayenne [optional]

Place potatoes evenly on a baking sheet, mix well with oil and spices. Bake for 35 minutes at 375 degrees, then bump the oven up to 450 and cook for 10 more minutes to crisp those suckers up!

Maple Bacon Seitan

2 seitan slices [if you can only find chunks than, of course, use those]

2 tablespoons of maple syrup

1 teaspoon of liquid smoke

1/4 teaspoon salt

Let the seitan soak up the maple goodness while you are working on your potatoes! Then sauté in a hot pan until cooked through. 5-7 minutes on medium heat. Be sure not to overcook or you will end up with rubber faken-bacon, I know something about this. It does NOT taste good. Chop into bite sized pieces for the wrap!

Tofu Scramble

1/2 block of tofu, pressed and then smushed with a fork

3 tablespoons red bell peppers, diced

3 tablespoons red onion, diced

handful of spinach, cut into strips

1/2 teaspoon tumeric

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup of diaya cheddar shreds

quarter of a lemon

cooked setian bacon

flour tortillas

I cook this up just like my tofu scramble. I used a touch of oil to start the onions because I was desperately trying to recreate the meal. Once they are soft add red peppers and spinach. Once spinach is wilted add smushed tofu and all spices. Finish off by adding the chopped pieces of seitan and the cheese mixing until melted. Place into tortillas, and fold in the sides and roll up into a yummy burrito!!

**Yes, I used oil!!! I don't cook with much oil in my house. I find it pretty unnecessary in daily life, it's basically fat and calories that you don't need in your life. I know plenty of people have plenty of opinions on healthy fat, blah blah. As an informed human, I find that it should be treated, like a cupcake, as an indulgence. Here is a list of research that is truly eye opening!**

Breakfast Casserole

photo 1During our vacation in the mountains over Christmas, I felt so left out whilst everyone devoured a super yummy looking, super not vegan breakfast casserole and I thought to myself, there has to be a way. Growing up my mom made the most delicious breakfast casserole ever Christmas morning, so I couldn't get this idea out of my head. The Captain and I were determined and our attempt was a MAJOR success. It's so freaking tasty. The recipe is not difficult at all, but there are a few steps involved. Luckily, it feeds an army so you will have breakfast for many mornings after!! This would be perfect for any special morning. It makes me want a bloody mary. Someone get on that stat. photo 31/2 large onion, chopped

4 cups of frozen breakfast potatoes

6 oz of veggie sausage, browned [cooked to package instructions]

2 boxes of extra firm silken tofu

1/2 cup nutritional yeast

1 teaspoon of turmeric

2 teaspoons garlic powder

2 teaspoons salt

1/4 cup unsweetened almond milk

1 tablespoon of arrowroot or cornstarch

Juice from a quarter of a lemon

optional 1 cup of daiya

photo 2Preheat the oven to 350 degrees. Start cooking onions [I used veggie stock] once they are translucent add and cook potatoes via package instructions. You should be browning up the "sausage" too. In a blender, mix tofu, turmeric, garlic powder, salt, nutritional yeast, almond milk, lemon juice, and arrowroot. Blend until smooth. Once everything is finished, layer the ingredients in a 9x13 pan. I put the potatoes down first then added a layer of daiya cheese followed by the tofu mixture and finally the sausage sprinkled on top. Bake for 45 minutes and let sit for 15 minutes before enjoying.

It's crazy good. Creamy and hearty. Feel free to enjoy with avocado, corn tortillas, and your desire hot sauce.