Breakfast, Recipe
Everything about this meal makes me want to run in the other direction. It couldn’t be less me. But for some reason, one day I made it. And then I made it 5 more days in a row.
I’m typically a carbs-for-breakfast girl: oatmeal, pancakes, etc. But no matter how many pounds of nut butter you stir into a bowl of oats, it just doesn’t keep you full for very long. Not me anyways.
I still have my morning carb fest, but then after my workout I’ll make a second, protein-packed breakfast to refuel and keep me going until lunch.
Surprisingly enough, it takes hardly any time to whip together.
by with a Side of Sneakers
- 1-2 eggs
- 1 apple chicken sausage
- 1 handful greens {I used spinach & arugula}
- 1/4 avocado, sliced {optional}
- black pepper, to taste
Heat pan or skillet over medium heat.
Add sausage & greens to hot pan and cook for ~1 minute.
Add egg{s} to pan and heat until whites are cooked through. Flip egg over sausage and greens. I like to keep the yolk slightly runny.
Season with black pepper and top with sliced avocado.
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Tastes pretty yummy smothered in hot sauce too. 
What’s your favorite way to get protein in the am?
Recipe
Beans and cornbread, beans and cornbread! Ok, there’s no beans. Just cornbread. But I can’t think cornbread without thinking beans n’ cornbread.
What? No Tosh fans? Pssh.
There’s still a good reason for thinking of beans and cornbread together- they were pretty much made for each other.
A while back I posted a recipe for vegetarian chili and served it along side some cornbread muffins. And then I didn’t post a recipe. {Ok, I used a box. But I DO have a recipe for you.}
So here’s my recipe for vegan cornbread.
Now, you think cornbread would be simple- as in just one basic variety, but that couldn’t be farther from the truth.
Sure they all start with cornmeal and some kind of liquid, but then there’s sweet cornbread, savory cornbread, spicy cornbread, Southern cornbread, Northern cornbread, cornbread with corn, cornbread with cheese…you get the idea.
My favorite kind of cornbread is the kind that’s slightly sweet; moist, but somehow a little dry; and soft.
But that kind of cornbread is best eaten plain- it doesn’t pair up so nicely with a big bowl of chili.
This cornbread recipe is what you want to serve with chili- it has a hint of sweetness, but it’s barely noticeable. It doesn’t compete with the spicy flavors of the chili. It’s a little dense, to make it perfect for scooping up a bite of chili without it crumbling to pieces, and it’s hearty enough to stand up next to a big bowlful of beans.
Ingredients
- 1 cup cornmeal {stone ground if you have it}
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tbsp flax meal
- 6 Tbsp water
- 2 tsp baking powder
- 1/2 t salt
- 1 cup soy milk
- 2 tsp apple cider vinegar
- 1/4 cup coconut oil
Instructions
- Place cast iron skillet in oven and preheat to 425 degrees.
- Mix together flax meal and water; set aside.
- Stir vinegar into soymilk; set aside.
- Mix dry ingredients.
- Mix wet ingredients, then gently stir into dry ingredients, being careful not to over mix.
- Remove skillet from oven and coat with cooking spray or non dairy butter.
- Pour batter into skillet and spread evenly.
- Bake for ~16 minutes until edges start to turn golden brown. Tester should come out clean.
3.1
https://www.sideofsneakers.com/vegan-cornbread/
If you don’t have a skillet, you can use a regular pan, but a skillet will get you those nice crunchy edges.
PS Want to see what our nursery looks like so far? Find out what color we picked at tiny sneakers.
What kind of cornbread do you prefer? And more importantly, do you watch Tosh?
