Healthy Green Breakfast Tacos

Healthy Green Breakfast Tacos

If you ask anyone in Austin where they get their favorite breakfast tacos, you’ll get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza. Since I moved to Austin a number of years ago, I’ve eaten more breakfast tacos than I could ever begin to count – most I’ve loved (some I haven’t) but after all that, my favorite place to have them… is at home. For 2 reasons:

First, I like to eat breakfast right when I wake up, so I usually don’t have the patience to even run down the street to get tacos in the morning.

Second, I can make my version however I want – which means goodbye greasy tacos and hello tons of veggies. The base of these tacos is a very green egg scramble that’s filled with green peppers, scallions, arugula, and a scoop of fresh yellow tomato salsa. These tacos are fresh, healthy, and lighter than anything you’d find at a restaurant or truck.

Healthy Green Breakfast Tacos

And speaking of things that are green – this post is in collaboration with GreenPan and their Healthy Cooking starts with Healthy Cookware campaign. Years ago, long before this blog existed, I got rid of all of my scratchy teflon pans and switched to the non-toxic GreenPan. GreenPan was the first company to start making ceramic non-stick cookware (they’re celebrating their 10th anniversary this year!) and I think I was among the first to start buying them. I get tons and tons of use out of mine – especially for eggs, pancakes, and generally any foods that I don’t want sticking to the bottom of my pan. The slick ceramic surface also means that I can get away with using less oil in my cooking, so these chemical-free pans are a must-have in my opinion. 

I have this set, which is super versatile and the white & blue color combo is just so pretty.

Healthy Green Breakfast Tacos

So the first step to this recipe is to make the salsa. This can be done the night before to make your morning cooking easier.

Next, cook the veggies. I like to do this in a separate pan from my eggs because I find it easier to judge the cooking times. Needless to say, GreenPan nonstick cookware is a breeze to clean up.

Healthy Green Breakfast Tacos

When the salsa and veggies are finished, I start cooking the eggs and stir the vegetables in halfway through. This might be a personal preference, but I like to take my eggs of the stovetop while they’re still a little bit runny to keep them from overcooking while I assemble the tacos.

Once off the heat, I stir in a big handful of chopped leafy greens. I often go for spinach, but this time I had some great looking arugula. I also tossed in some cilantro for good measure.

Healthy Green Breakfast Tacos

Assemble the tacos with more salsa, avocado and a dash of pepper. These are dairy free because I’m not a huge fan of cheese in my eggs. If you use corn tortillas, they’re also gluten free (check the label of your tortillas to make sure).

Healthy Green Breakfast Tacos

Sweet Potato Noodles with Garlic & Kale

Sweet Potato Noodles with Garlic & Kale

Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta.

Sweet Potato Noodles with Garlic & Kale

This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down in the pan. This recipe will make about 3 decent-sized servings, depending on the size of your sweet potatoes.

P.S. I’m a big fan of the Inspiralizer because unlike the other types that I’ve tried, it clamps down to your countertop making the “noodling” process far less frustrating and you won’t have sweet potatoes all over your floor.

Sweet Potato Noodles with Garlic & Kale

Because this is not actual pasta, more is more. The toppings are a really important component in this recipe to make the flavors and textures more exciting. Add plenty of toasted pine nuts, basil, grated cheese (or vegan “cheese” from this post), and serve with dollops of pesto.

You can also customize this to your liking: roasted tomatoes, sautéed mushrooms, roasted broccoli, and goat cheese (if that’s your thing) would be great additions.

Sweet Potato Noodles with Garlic & Kale

Tempeh Vegan Club Sandwiches

Tempeh Vegan Club Sandwiches

Someone recently asked me – when do you use tempeh? I responded with, “when I’m tired of tofu and chickpeas… that’s when it’s tempeh time :)” To be honest, no one really knocks down my door begging for more tempeh recipes, but since that interview, I’ve had tempeh on the brain. Its texture is so wonderfully meat-like but it only tastes as good as what’s around it. Time to marinade!

Tempeh Vegan Club Sandwiches

The marinade I created is a smoky mixture that includes tamari, maple syrup, ground cumin, and smoked paprika. When you first mix this together, the flavor is going to be very (very) salty and pungent, but since plain tempeh starts out with literally ZERO flavor, it’ll all balance out in the end. I bake the tempeh with most of the marinade, while reserving the excess to pour onto the strips post-bake for extra flavor. Since we’re not dealing with raw meat, it’s ok to reuse your marinade like this.

Speaking of things that aren’t bland, we’re partnering with eureka!® Organic Bread on this post. (You might remember this springy edamame sandwich from last year!). Their bread is seriously tasty. It’s vegan, non GMO, and full of good-for-you grains and seeds. Most importantly, it’s soft, chewy and delicious. Whenever I used to bring home other “healthy” breads, Jack would always give me a sideways glance because so many of them often taste like cardboard. But we both really love the taste and texture of eureka! Organic’s Breads – their Top Seed® and their Sweet Baby Grains® (pictured in this post), are our favorites.

Tempeh Vegan Club Sandwiches Tempeh Vegan Club Sandwiches

Instead of mayo, I slathered this sandwich with 2 flavorful spreads. The first is a lemony garlic white bean spread. The second is a sun dried tomato spread that I made by blending half of the original white bean spread with a few sun dried tomatoes.

I stacked my sandwiches with peppery watercress, crisp cucumber slices, and ripe avocado slices. You can see that there are some carrots up there in my prep photos but once I started building my sandwich since I got a little carried away with avocado slices and they didn’t fit. Obviously, feel free to build your sandwiches however you like!

Tempeh Vegan Club Sandwiches

Macro Bowls with Turmeric Tahini Sauce

Macro Bowls with Turmeric Tahini Sauce

There’s a macrobiotic restaurant in town called Casa de Luz that I love to go to when I’m in need a bit of a recharge… especially, the kind of recharge where I don’t feel like cooking anything myself. When you walk in, there’s an Ayurvedic proverb painted above the door that says “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” I love this.

It’s actually feels less like a restaurant and more like a yoga retreat or commune. There’s no menu, just one meal served – it rotates daily but will always contain a grain, a legume, blanched greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life here, so I used this basic template to build my own bowl.

Macro Bowls with Turmeric Tahini Sauce

For my at-home “casa bowl,” I included this delicious turmeric tahini sauce that I’ve been putting on everything. It’s my favorite type of creamy sauce in that it doesn’t require a blender so you can stir it together in no time – just be careful not to spill that turmeric on your countertops!

I steamed carrots, broccoli and kale – I think there’s so much glory these days in roasting vegetables that we sometimes forget how good nicely steamed vegetables can be. I like to steam mine until they’re just tender and far from mushy.

Macro Bowls with Turmeric Tahini Sauce

Usually, I would reach for chickpeas or black beans, but I went out of my comfort zone and gave mung beans a try. The nice thing about them is that they cook quickly. They have a bit of a funny taste (if you’ve never tried them before) but within this bowl they’re perfection. You could always sub in lentils or chickpeas if you like.

And that’s where the effort stopped – I took a few shortcuts by using frozen brown rice from Whole Foods and store bought (Bubbies) sauerkraut as my pickled vegetables.

These components all keep nicely in the fridge if you want to save the leftovers for lunch during the week.

Macro Bowls with Turmeric Tahini Sauce

Creamy Vegan Shiitake & Kale Pasta

Creamy Vegan Shiitake & Kale Pasta

Happy Monday, it’s pasta time! This is a spin on a recipe that has been a reader favorite (also one of my favorites) from our cookbook. In the book, this creamy miso pasta is made with brussels sprouts – have you tried it? If so, you’re going to love this version with shiitake mushrooms and kale. If you haven’t tried it, well now’s your chance 🙂

Creamy Vegan Shiitake & Kale Pasta Creamy Vegan Shiitake & Kale Pasta

The cashew cream has just 5 ingredients: cashews, miso paste, garlic, lemon, and black pepper. It’s so simple to make, yet it’s so hearty and delicious – especially with sautéed shiitake mushrooms. Shiitakes have such a wonderful umami flavor – I just love them here with this bright lemon-y sauce. There’s also some kale in here for good measure.

Creamy Vegan Shiitake & Kale Pasta

I used brown rice fusilli, but any short pasta cut (spirals, shells, etc) will work great in here to soak up the sauce.

Creamy Vegan Shiitake & Kale Pasta