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Energizing Strawberry Banana Smoothie + Giveaway!

2 Sep

Hawaiian Ola GIVEAWAY!!



Hawaiian Ola Noni Energy

  • Contains a full serving of Hawaiian noni – anti-inflammatory and antioxidant rich
  • Yerba mate & green tea provide 150 mg caffeine
  • 100% vitamin C and 1670% vitamin B12
  • Certified vegan, GMO free, wheat/gluten free, BPA free bottles, fair trade and USDA organic!

Hawaiian Ola Noni Immunity

  • Contains a full serving of Hawaiian noni – anti-inflammatory and antioxidant rich
  • Kick start immune system with daily vitamins: vitamin C, B6, B9, B12, and Zinc
  • Caffeine free and no sugar added (fruit juice sweetened)
  • Certified vegan, GMO free, wheat/gluten free, B certified corporation, fair trade and USDA organic!

Hawaiian Ola Noni drinks are small, portable, and delicious either on their own or added to a smoothie!

For more information click the following links (information provided by Hawaiian Ola)


Hawaiian Ola Energizing Strawberry Banana Smoothie

Serves 1


8 ounces purified water

2/3 cup frozen strawberries

1 medium frozen banana, peel removed

1 Tbsp. ground flaxseeds

1.25 – 2.50 fluid ounces Hawaiian Ola Noni Energy, depending on caffeine tolerance level




In a blender, combine all ingredients.  Blend until smooth and enjoy :D


Hawaiian Ola GIVEAWAY!!


………. Ends September 2, 2014 @ 11:59 PM (EST) ……….


Missed the GIVEAWAY?

Use coupon code “OLAOHANA” to get 10$ off your next online purchase of $40 or more



Butter Toffee Oatmeal + Meal Plan Monday Update!

10 Jan

For those of you who didn’t catch my post last night on Meat Free Athlete (last night to me = around 1 am EST :P), I’m going to post it here as well, it’s just that delicious and healthy! I love Healthy Vegan Fridays!

Butter Toffee Oatmeal

Butter Toffee Oatmeal

Serves 1

1/2 cup old fashioned oats

1-1 1/4 cups water

2 teaspoons Earth Balance

2 teaspoons brown sugar

1 teaspoon agave

1-2 tablespoons unsweetened original almond milk (or any milk you prefer)


Bring the water to a gentle boil, add oats, stir and lower heat; let the oats simmer about 5 minutes, or until the oats are just cooked and nearly all the water is absorbed.  Stir in the Earth Balance and brown sugar, remove from heat and spoon into a serving bowl.  Top with agave and almond milk.

Enjoy and keep warm (:

the veggie nook

Meal Plan Monday *UPDATE*


Breakfast: Mixed Berry and Banana Smoothie

Lunch: Quinoa & Tempeh Bowl with Steamed Kale and Roasted Sweet Potato & Carrots topped with Lemon Dressing

Dinner: Freezer Meal = Flatbread Company Vegan Harvest Pizza + Salad

Snacks: Crackers with Sriracha Cheddar from Door 86 Vegan Cheese and Cinnamon Toast with Peanut Butter


Breakfast: Peanut Butter & Carob Smoothie

Lunch: Quinoa & Lentil Bowl with Roasted Carrots Sweet Potato and Steamed Kale with Lemon Cannellini Dressing & Avocado

Dinner: Out to Eat!

Snacks: Soy Yogurt


Breakfast: Scrambled Tofu Strawberry Blueberry Smoothie & Cinnamon Toast with Earth Balance

Lunch: Brown Rice & Kidney Bean Bowl with Shredded Carrots, Corn and Steamed Green Beans with Tahini Herb Dressing Barley and Vegetable Soup

Dinner: Plated Meal: Tofu Stir Fry Bean Fajitas

Snacks: Carrots & Peanut Butter and Cashews Soy Yogurt


Breakfast: Butter Toffee Oatmeal

Lunch: Leftover Plated Meal: Tofu Stir Fry

Dinner: Chickpea Cashew Curry with Red Bell Pepper & Carrots Served over Rice Plated Meal: Tofu Stir Fry [ PHOTO ]

Snacks: Celery & Peanut Butter and 2 Oranges Soy Yogurt


Breakfast: Strawberry and Blueberry Smoothie Mexican Tofu Scramble

Mexican Tofu Scramble

Lunch: Leftover Plated Meal: Tofu Stir Fry

What I Ate Wednesday + Easy Tofu Scramble

30 Oct

What I ate Wednesday

a photo journey…


[Tofu scramble (recipe below)]


[Viana brand veggie snack sausage – bought this at Boston Veg Fest (: ]


[Peanut butter puffins + rice milk]


[Curried quinoa and lentil stuffed squash]


[Chocolate ice cream topped with Coop’s MicroCreamery hot fudge]

And now for a recipe…

Easy Tofu Scramble

Serves 1

1/4 block extra-firm, sprouted tofu, squeezed/pressed well to drain out water

1-2 teaspoons olive oil

1/2 cup chopped broccoli

1/4 cup mozzarella style Daiya cheese

Salt and fresh ground black pepper, to taste

Red pepper flakes, optional

Sriracha, as needed

Ketchup, as needed


In a medium nonstick skillet, heat the olive oil over medium heat.  Cook the broccoli until slightly tender.  Add red pepper flakes, if using.


Move the broccoli to the outer edges of the pan and crumble in the tofu and cook for 3-5 minutes, stirring occasionally.  Season with salt and pepper.

Add the Daiya cheese and stir well to incorporate; heat until melted.

Drizzle with sriracha sauce and serve with ketchup (if using).  Enjoy (:


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