breakfast, jordan, life

It really is worth it

It’s been a fabulous past few days. I have been taking it easy, catching my breath and just enjoying the day. It’s not going to last forever but until then I am savoring the time!

The main thing I have enjoyed is being home with Bubs.

breakfast1 I am still waking up at my usual 6:30AM – which has been great since I can get A LOT of things done before Jordan wakes up. I have loved being his personal chef again… he calls me Mama Chef.


He was going to a great preschool/daycare. He loves it there, actually. But being the health nut I am I was always a little unsure about the eating situation. I buy local, organic and wholesome foods for me and my family. I limit the sugar and preservatives. And most of the time I cook from scratch. It makes me feel so much better knowing that Jordan is eating healthy.

Today’s breakfast was organic blueberry waffles (frozen), organic strawberries and organic apple juiced diluted with water.

I had coffee with almond milk, whole wheat bagel with vegan cream cheese, strawberry preserves and an orange.

breakfast3 breakfast5

I have featured my mug in a few different posts and recently I have received a few emails asking me where I picked it up from. The mug is made here in Washington and is sold in Made In Washington Stores – I spotted this particular mug at the Seattle Airport when I was flying to Georgia. I love it.


I also have gone grocery shopping during the day when it is nice and calm instead of at night or on the weekends when it is crazy busy. We all know how small Trader Joes can feel when half the town is shopping all at once.


I am back to creating recipes for the blog which I am super excited about! I forgot how much I love being in the kitchen! Jordan helps most of the time, too. He just loves being around me. I show him what I am doing, explaining the steps and processes. His brain is a sponge – he soaks up everything I tell and show him! He is also very eager to learn and help out. He is such a good boy.

Oh how I have missed this little face.


Are you a working mom or a stay at home mom? What are some tips that you have to balance out your day?

To leave a comment, click on the title then scroll down.


25 days of cookies, breakfast, recipe, vegan

25 Days of Cookies: Day 10

Today’s post isn’t exactly a cookie… but who could resist the smell of homemade cinnamon rolls baking in the morning. Warm rolls smothered in cinnamon goodness and gooey icing… It is the perfect way to start your weekend!

25 days of cookies

These vegan cinnamon rolls were made by Lesley over at The Purple Carrot. Lesley and I go way back. She was one of the first blogs I started reading. Her voice and recipes have always stood out to me and she is such an inspiration to food bloggers all around.

Thanks for the wonderful recipe, Lesley!


Quick & Easy Mini Cinnamon Rolls
Makes about two dozen rolls


2 cups whole wheat pastry flour
2 cups whole wheat flour
3/4 cup melted coconut oil, divided
2 teaspoon sea salt
2 tablespoon baking powder
1 1/2 cups almond milk (or other milk)
1 cup sucanat (or other sugar)
2 tablespoon cinnamon


Preheat oven at 450 degrees.
Combine flour, salt and baking powder.
Add 1/2 cup (rest is used later) coconut oil and all the milk, stir until stiff and then work dough with hands until soft.
Form dough into a ball and place on slightly floured surface.
Roll out into rectangle, brush on the rest of the coconut oil and then sprinkle with cinnamon and sugar.
From the long side, tightly roll up your dough. Cut into 1/2 to 1 inch rolls.
Place rolls in greased baking dish. I used a 9 x 13 glass dish, and it seemed to be a good size.
Bake for about 13 minutes. Spread on icing, and enjoy!

Notes: Makes about 24 small to medium sized cinnamon rolls. Half recipe and bake in a pie dish if you want a smaller batch.


Mix together about a cup of powdered sugar (I used homemade sucanat powdered sugar) and 2-6 tablespoons almond milk (or milk of choice).
Pour in about a tablespoon almond milk at a time and stir. Keep adding a little more milk until you reach desired consistency. I like ours fairly thick so I don’t use much, but it’s completely whatever you prefer!
If you want it to have a little more flavor, feel free to add about a half teaspoon vanilla extract.



breakfast, recipe swap, vegan, vegetarian

Break the Fast


I am most creative in the morning… and I LOVE getting creative in the kitchen. Breakfast is the best. Oh, and coffee is must.

simple breakdast

Fresh fruit + rye bread + veg creamcheese & cucumber + avocado & basil leaves — by Cooking Vegan Food Up North.

simple breakfast2 

Carrot Cake Breakfast Bake
by Healthy Exposures

simple breakfast3

Tempeh Bacon
by Happy. Healthy. Life


Blueberry Muffins
by Novel Eats

strawberry bake

Strawberry Banana Buckwheat Bake
by The Edible Perspective (LOVE her blog!)

cinnamon rolls

Butternut Cinnamon Rolls
by The Sensitive Pantry

raw fruit

Raw papaya, pineapple, raspberries with raw honey
by Como. Come. Comi


Quinoa Breakfast Porridge
by Anja’s Food 4 Thought

green smoothie Love your Mother, Earth– Green Smoothie
by Happyolks


breakfast, pancake, vegan

Vegan Buckwheat Pancakes


I love buckwheat pancakes. I bought a bag of Bob’s Red Mill Organic Buckwheat Flour yesterday at the store and I kid you not, I was having dreams of buckwheat pancakes last night. Yea… pancake dreams.
This recipe makes enough for two but you can easily double it for more. I made half of a batch this morning and I was able to make 4 good size pancakes.
(I added the double amount in the parentheses.)



  • 1/2 (1) cup of flour – spelt or whole wheat
  • 1/2 (1) cup buckwheat flour
  • 1 (2) tablespoons flax meal or ground flax
  • 1 1/2 (3) teaspoons baking powder
  • pinch of salt
  • 1 (2) tablespoons raw cane sugar
  • 1 (2) cups non dairy milk
  • 1 1/2 (3) teaspoons vegetable oil
  • water, about 1/4 to 1/2 cup

Mix all of the dry ingredients together in a large bowl. Add wet ingredients and whisk together until batter is thick and smooth.
Let sit for a good 10 minutes. The flax adds as an egg replacements and needs time to set up.
Add water if batter is too thick. Heat pan on medium and cook until all bubbles have popped, then flip. Cook for a few more minutes.
Top with your favorite toppings.



breakfast, tofu, vegan, vegetarian

Tofu + Greens



  • 1/4 – half a block of firm or extra firm tofu, drained and patted dry (make sure you get as much liquid out as possible)
  • 1/4 cup onion
  • 1/4 red bell pepper
  • 1/4 cup mushrooms
  • teaspoon turmeric
  • s & p to taste
  • 1/2 teaspoon red chili flakes
  • teaspoon olive oil or sesame oil
  • veggie sausage (optional)
  • avocado to top (optional)

Heat a non-stick pan with olive oil. Add onion, pepper, mushrooms and salt and pepper. When soft, add crumbled tofu. Add a tad more salt and pepper, turmeric and fake sausage. Cook for 5 minutes, stirring to cook evenly or until all water has evaporated.


  • 3 leaves of kale, washed and torn off of stem
  • 1/3 cup of sliced onion
  • teaspoon of EVOO
  • 2 tablespoons pine nuts
  • 1 tablespoon raisins

Sauté onion in oil until soft. Add nuts and raisins and let cook for a few minutes. Add washed kale, a splash of water and cover. Let steam for 8-10 minutes.



breakfast, gluten free, quinoa, vegan, vegetarian

Warm Quinoa Breakfast Cereal

Sometimes you need a break from oats. Or if you are trying to live a gluten free life then quinoa is a great option for you. Heck, quinoa is a great option for anyone! With its subtle nutty flavor and slight crunchy texture, this breakfast option is great for kids and adults. It’s also a complete protein so it will keep you full longer. Pick and choose your favorite add-ins: dried fruit, nuts, maple syrup… even chocolate chips!
I always make a large batch of quinoa. That way I have some for the rest of the day/week. I use cold quinoa in salads or heat it up and serve with sautéed greens.
Cook quinoa just like rice – 1 part grain/2 parts liquid
Warm Quinoa Breakfast Cereal (as pictured)
[print recipe]

  • 1 cup cooked, hot quinoa
  • tablespoon of nut butter
  • 1 tablespoon flax meal
  • tablespoon dried cranberries
  • sprinkle of cinnamon
  • a few raw walnuts

Like I stated: choose your favorite add ins for this hot breakfast. Your taste buds can thank me later.

breakfast, pancake, vegan

Vegan Pancakes, revisited


I was texting a friend while laying in bed this morning  about how good a big batch of pancakes would be. Well, after reviewing the contents of my pantry, I was quickly disappointed that I only had 2 or 3 of the needed supplies for these amazing pancakes.

So now I am drinking black coffee, eating a bagel, and looking through my blog with the tag “pancake” in it. Man… I do love a good pancake.


  • 1 cup whole wheat flour
  • 1 cup non-dairy milk (1 1/4 cups if using flax meal)
  • 1/2 teaspoon baking soda
  • 2 tablespoons flax meal (optional)
  • 1/2 teaspoon baking powder
  • 1 tablespoon oil, vegetable
  • 1 teaspoon organic raw sugar (optional)


Mix the dry ingredients together, sifting the the dry ingredients if possible. Add milk, oil and whisk to make batter. Thicken by adding a little more flour, or thin by adding more liquid.

Heat pan on medium heat. Pour desired amount of batter in pan. Once you see bubbles that are starting to pop, flip gently. Cook another minute or so. I found that mine were pretty thick and they needed to cook a tad longer.
Top with syrup, fruit and nuts and enjoy!



baking, breakfast, muffin, vegan

Chocolate Chip Banana Millet Muffins


Banana Chocolate Chip Millet Muffins
original recipe

  • 2/3 cup whole millet
  • 1 1/2 cup whole wheat  flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of  salt
  • 1/2 teaspoon cinnamon
  • 2 bananas, mashed
  • 1/2 cup organic brown sugar
  • 2 tablespoons canola oil
  • 1/2 cup soy milk, or any other non-dairy milk
  • 1 teaspoon vanilla
  • 1/2 cup non-dairy or organic chocolate chips


Preheat oven to 375 degrees.

Measure your millet into a blender and grind until it is almost to a powder.  Pour into a large bowl and add flour, baking powder, baking soda, cinnamon and salt. Gently stir together.

Mash banana’s and add to oil, milk, brown sugar and vanilla. Mix gently with your hand or a mixer until all the dry ingredients are wet. Add chocolate chips and gently stir until incorporated

Spoon into muffin tin, either lined or greased. Bake for 16-20 minutes, or until you insert a toothpick and comes out clean.