Breakfast Tacos

Is there anything better than tacos? Well maybe dessert but for breakfast I love making fresh tortillas and filling them with fluffy scrambled eggs, creamy avocado, tomato, salsa, and cilantro.

Note: see my recipes here for homemade corn tortillas

Homemade salsa with garlic and cilantro https://noshwithchefjulie.com/2020/05/03/homemade-salsa-with-garlic-and-cilantro/

Vegan note: Omit the eggs and pan fry up some firm tofu with spices like turmeric, paprika, black salt, and garlic.

Yield: 6 tacos

Ingredients:

6 tortillas

4 eggs

2 sprigs of cilantro

1/2 tomato

1 avocado

Salsa of choice

Oil

Salt and pepper (optional)

Prepatation:

Heat up the tortillas in a skillet until warmed one at a time, or 30 seconds in the microwave.

In a small bowl add all the eggs and whisk until well beaten.

Wash and dice the tomato and avocado. Mince the cilantro whole with stems attached.

In a small frying pan add a touch of oil and cook eggs stirring often until cooked through for 3-5 minutes.

Layer the tacos with the scrambled eggs, salsa, tomato, and avocado. Sprinkle the cilantro on top and add a touch of salt and pepper and enjoy.

Brunchtastic Croissant French Toast

Ah weekends, the time when I love to spoil myself with a special breakfast. French Toast is best used with day old bread. You can use any type of bread you have on hand for this recipe. Using croissants in this takes it up a notch with the flaky buttery layers of pastry is so delicious. I love to garnish this with fresh fruit like strawberries, blueberries, bananas, or any fresh fruit I have on have on hand, then dust with powdered sugar and enjoy. Perfect for brunch and long weekends, this one is sure to please.

Yield: 2 servings

Ingredients:

3 vegan croissants

3 flax eggs or liquid egg substitute

1/4 tsp. nutmeg

1 tsp. cinnamon

fresh berries or fruit you have on hand.

powdered sugar

cooking oil, any kind you like (canola, coconut, vegetable, etc.)

Preparation:

Wash and slice any fruit you have and set aside.

Heat a medium size skillet pan over medium heat with a little oil.

Slice the croissants in half.

In a small bowl whisk the eggs, nutmeg, and cinnamon together.

Dip one croissant half at a time into the egg mixture and drip off excess egg mixture. When pan is hot, cook 1-2 croissants at a time about 2-3 minutes on each side until cooked through and slightly golden. Continue this process until all croissants are cooked and plate 3 halves on each plate. Dress with fruit and dust with powdered sugar.

croissant french toast

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie

Homestyle Scratch Biscuits

Being on this budget meal plan has taught me even more how grateful I am for everything….using what you have….taking care of what you own, and saving for a brighter future.

So as I dream of a homestead of my own, I can start in my apartment making these delicious biscuits from scratch and loving every minute of it….. especially with homemade jam.

I’ve been learning more ways to become a homesteader which means cooking a lot from scratch. I use to make bread everyday at a previous job and wanted to start making my own at home to save money and make healthier food at home.

This recipe is simple and the results are delicious! Top with your favorite jams, vegan butters, a side with soups, breakfast sandwiches, and more.

Also feel free to add in spices like rosemary, thyme, or garlic powder!

Yield: about 15 biscuits, depending on how thick you make your dough and size of cutter.

Ingredients:

2 1/4 cup all purpose flour

1 tbsp. sugar (I used raw cane sugar)

1 cup oat milk (or any plant based milk) Here’s my recipe to make your own Oat Milk

1 tsp. salt (I used pink Himalayan)

1/3 cup canola oil

1 tbsp. butter

1 tbsp. baking powder

Preparation:

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Preheat your oven to 425*F.

Using a dough hook on your mixer combine all the dry ingredients first.

In a small bowl pour in the oil or butter with the milk.

On a low speed mix the dry ingredients 1-2 minutes until well combined.

Slowly add the liquid ingredients in thirds. You can use a spatula to scrape the sides in between adding in the liquid.

Once all is combined, the dough will start to form and after a minute or two it will start pulling from the sides and form a ball of dough. Don’t over mix the dough.

On a lightly floured surface kneed the dough a few times. Add in a sprinkle of flour is the dough still feels wet. The dough should feel tacky without sticking to your fingers.

Lightly grease a baking tray.

Roll out the dough to a quarter inch or half inch thick and cut out rounds. Space on baking sheet with one inch between biscuit. Roll out the extra scraps of dough or just ball into one large biscuit and bake on a separate tray.

Bake for 15-20 minutes until the biscuits are slightly golden on top, and enjoy with all your favorites!

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Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie

Simple Oatmeal with Raisins and Cinnamon

Every morning is a good morning for oatmeal. Rolled oats are a great budget food option to keep in your pantry. You can make so much with them from cookies, to milk, sweet or savory oatmeal, and more! This recipe is the bare bones basic oatmeal recipe so feel free to add additional toppings like raisins, dates, or fresh fruits.

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Yield: 1 serving

Ingredients: 

3/4 cup rolled oats
1 1/2 cups water
1 tsp. cinnamon
pinch of salt (optional)
1 tbsp. raisins

Preparation:

Bring a small pot with the water up to a boil, stir in the oats and turn down the heat to medium. Stir and cook for 5-7 minutes until thickened and oats are cooked through.

Take off heat and stir in cinnamon and salt if using, cover and let sit a few minutes to cool and thicken up more.

If the mixture is too thick just add a little more water and stir.

Add any toppings you like and enjoy.

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Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

Rise and Shine Tofu Breakfast

Breakfast is my favorite time of day, especially when I have the morning off and I can make something special. This tofu scramble is a great alternative to eggs, it packs a good amount of protein and has fewer calories. Tofu is also cholesterol free. This is a nice healthy dairy-free breakfast option that’s great for anyone looking for something healthy, and not to mention delicious.

Note: Tofu is usually packaged in water. You will need to drain all the water out once opened, and need to press all the water out. This will give it a better texture, and will not fall apart when cooked. To do this, use a cutting board and wrap the tofu in a clean towel, or you can also use a few paper towels.  Next place a few heavy books on top of the tofu carefully and the weight will press the water out. This usually takes 15-20 minutes to complete. Once the water is all out, the tofu will feel more compact and sponge like.

Yield: 4 servings

Ingredients:

1 package of extra firm tofu, pressed and dried.

1 roma tomato

1 small yellow squash

1 tbsp. turmeric

3 scallions

1 tsp paprika

1 tsp. onion powder

2-3 tbsp. olive oil

3 tbsp. water or vegetable stock

pepper to taste

Preparation:

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Once you have the tofu pressed, cut into thirds, then cut into a small dice.

Wash and dry all produce.

Cut the tomato, scallions, and squash into a small dice. 

In a small saute pan, heat to medium high and add in the olive oil.

Once hot add in the tofu and gently stir until slightly golden. Add in the tomato, scallions, and squash and cook 3-5 minutes.

Add in the turmeric, paprika, and onion powder and stir until well coated, cook for 2 minutes and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Sprinkle Banana Muffins

Sprinkles make everything better! I love the little pops of color and these muffins are so moist and delicious! I used almond extract and a sugar substitute splenda so this recipe is 99% sugar free except for the sprinkles!

funfetti banana muffins

Yield: 16 muffins

Ingredients:

1 1/2 cups all purpose flour

2 eggs (use an egg liquid substitute or use 3 tbsp. of unsweetened applesauce)

4 frozen bananas- thawed to room temp

1/2 cup non dairy butter- softened to room temperature

1 tsp. baking soda

1/2 tsp. salt

1 tsp. almond extract

1/2 cup sugar (white, brown, or splenda)

2 tbsp. colored sprinkles

Preparation:

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Pre-heat the oven to 350* F.

In a mixing bowl cream the butter and sugar together.

In a separate bowl combine the flour, baking soda, and salt together and lightly mix.

Add in the almond extract to the creamed butter and sugar. Add in the bananas and mix on a medium speed until desired consistency is reached. I like my batter a little lumpy. Next turn the speed to low and add in the egg substitute or applesauce and mix.

Now add in half of the dry mixture into the wet. Try not to over mix, and scrape down the sides. Add in the remaining half of the dry mix into the wet, and scrape the sides after mixing to make sure its all incorporated.

Add the sprinkles and gently fold into the mix.

Line 2 baking muffin pans with liners and spray with non-stick if desired. This recipe will make 16 muffins. Fill each liner 3/4 full with muffin mix.

Bake 25 minutes at 350*F or until a toothpick comes out clean. Let cool and enjoy!

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These muffins are a delight! I had a lot of fun making them and the use of almond extract instead of the traditional vanilla made this really stand out! I hope you enjoy these muffins as much as I do.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Cabbage Pancakes with Chili Mayonnaise

I love trying out new recipes, and I had these for the first time last year made by some dear friends. I’ve adapted my own recipe and wanted to share this delicious, quick, and simple recipe with you.

Vegan note: Try a liquid egg substitute or flax egg, and a non-dairy mayonnaise for this recipe.

Yield: 6-8 pancakes

Ingredients:

For the batter:

3 flax eggs

3/4 – 1 cup all-purpose flour

1/2 cup water

2 – 3 cups shredded green cabbage

1 tbsp soy sauce

2 tbsp sesame oil

2 scallions

oil for pan frying

For the mayonnaise:

1/2 cup dairy-free mayonnaise

1/2 – 1 tbsp. ground chili paste (I used Sambal Oelek) found at Asian grocery stores and some supermarkets in the international section, or you can use any hot sauce.

Preparation: 

 

In a small bowl combine the chili or hot sauce with the mayonnaise, making it as spicy you like, and set aside.

Wash all produce. Slice the scallions very thin and discard the white bottoms. Remove the top layer of the cabbage, and cut out the core, then slice very thin.

In a large bowl whisk together the eggs, water, sesame oil, and soy sauce. Add in the flour slowly until a nice batter forms. Add more water if it becomes too thick, or add more flour if the batter is too thin, until desired consistency is reached.

Fold in the scallions into the batter, and mix in the cabbage until everything is well combined. If you want more dense pancakes add a little less cabbage.

Heat the skillet with a little oil on medium heat, and spoon out about a 1/2 cup of cabbage and flatten with a spatula. Cover with a lid and let cook for 2-4 minutes on each side. Repeat this process until all the cabbage is cooked.

Serve with mayonnaise and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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Cinnamon Whole Wheat Pancakes

I love making pancakes in the morning, on weekends, or even for a quick dinner.  I like to make a batch of these and freeze them so I can have them at the ready when my craving hits. Then pop them in the toaster and pancakes are done!

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Yield: 16 pancakes

Ingredients:

1 cup whole wheat flour

1 cup rye flour

4 ½ tsp. baking powder

1/2 tsp. cinnamon

½ tsp. nutmeg

1 tbsp. natural cane sugar

1 scoop protein powder (optional)

2 flax-eggs (ground flax-seed and water) or a liquid egg substitute

3 cups almond milk 

Preparation:

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Note: To make 1 flax-egg take a small bowl and add 3 tbsp. ground flax seeds and 1/3 cup water. Lightly stir and let sit 5 minutes to bind. For this recipe make 2 flax-eggs.

In a medium bowl combine all dry ingredients together; whole wheat flour, rye flour, baking powder, cinnamon, nutmeg, sugar, protein powder, and flax-seed.

In a small bowl add the almond milk with the flax-eggs and whisk until well combined.

Using a mixer with the paddle attachment, add in the milk and flax-egg mixture. Next add in the dry mixture in a third at a time, mixing in between. Mix until just combined, and try not to over mix.

Heat a medium skillet on medium high. Spay with olive oil and cook the pancakes 2-3 minutes on each side and serve.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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Smoothie Bowl with Blueberry, Banana, Coconut, and Cashews

Smoothie bowls are an excellent way to start the day! Fresh blueberries, creamy bananas and Greek yogurt with a touch of cinnamon. Topped with flax-seeds, oats, cashews, and shredded coconut. This smoothie bowl is my new go to breakfast go to!

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Note: Use a dairy-free yogurt and milk found at most supermarkets.

Yield: 1 bowl

Ingredients:

½ cup plain or vanilla dairy-free yogurt

1 scoop vegan vanilla protein powder (optional)

½ banana

¼ cup blueberries

1/2 tsp cinnamon

½ tsp flax-seeds

1/3 cup non-dairy milk (rice, hemp, almond, any kind you like)

Garnish:

1-2 tbsp. cashews

1 tbsp. unsweetened shredded coconut

1 tbsp. flax-seeds

1 tbsp. whole rolled oats

 1 tbsp. blueberries

Preparation:

In a blender combine the yogurt, protein powder, banana, blueberries, cinnamon, flax-seeds, and milk. Blend until well combined and serve into a medium bowl.

Top with blueberries, coconut, oats, flax-seed, and cashews and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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blueberry banana smoothie bowl

Almond and Apricot Granola

I absolutely love making granola and making it yourself is so simple and more cost-effective than buying it in the store.  I love to make it on cool mornings, it warms up the house and makes my home smell wonderful.  Granola is great for breakfast with milk, on top of yogurt, over poached fruit, and even with ice cream.

Note: If you use shredded coconut in your recipe, look for unsweetened. The sweetened coconut cooks much faster because of the sugars. If you can’t find unsweetened, bake the coconut separately on a lined baking pan for 5 minutes, or until lightly toasted, and mix into the granola at the end.


Ingredients:

6 cups rolled oats

1 cup millet

1 cup raw almond slices

1 tbsp. flax-seed

1/4 cup maple syrup

1/4 cup coconut oil, sunflower oil, or canola oil

1/4 cup brown sugar

1 tbsp. vanilla extract

1 cup dried fruit; chopped (any fruit you like, apricots, cherries, mango, or raisins)

1 cup unsweetened shredded coconut

1/2 tbsp. ground cinnamon

1/4 tsp. nutmeg

Preparation:

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Preheat the oven to 325*F

In a small bowl combine all wet ingredients and whisk until well combined.

In a large bowl mix all dry ingredients together. Fold in the wet ingredients and mix until well coated.

Lay parchment paper over 1-2 baking sheets. Spread a thin layer onto the lined baking sheets, and bake for 10 minutes. Stir mixture and bake an additional 5-10 minutes until granola is a nice golden color. Let cool and enjoy! 

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!