Pizza Eggs

It has been a crazy past few weeks! We are finally somewhat settled and moved into our new home and I have started cooking more regularly again. I am absolutely loving my new kitchen!

So I have been making eggs like this for years and I know some of you may find it weird to pair eggs with marinara, but if you are a pizza lover (who isn’t?) I highly recommend trying this out!

Also the marinara that you use makes a big difference and I am obsessed with Gia Russa marinara sauce. It is a little bit pricier, but if you live near a Publix it does go on the buy one get one deals every now and then and I just stock up.


  • Egg whites (however many you want!)
  • Spray oil ( I use avocado oil)
  • Provolone cheese
  • Fresh basil
  • Marinara


  1. Start by generously spraying a non-stick skillet over medium to high heat. Let the pan heat up a bit!
  2. Pour the egg whites into the pan and let cook until one side is a golden brown (I like them crispy!)
  3. Cut the eggs in half to flip easier and add desired amount of provolone cheese. Let melt and flip to give the cheese a nice crisp.
  4. Heat up the marinara for 30 seconds in the microwave (cover with a napkin.)
  5. Drizzle the eggs with marinara, fresh basil and a sprinkle with Parmesan!


Avocado Toast

My husband always orders this at a local breakfast place we go to and I decided to replicate it at home. What I love about the flavors in this dish is the sea salt and fresh lemon. It’s so simple to make and keeps you full for so long. Enjoy!


  • 2-3 eggs over easy or poached
  • Olive oil spray (to coat the pan)
  • 1 avocado
  • 1 small lemon
  • Sea salt
  • 1/2 tsp. of your favorite oil (I used avocado oil)
  • 1 slice of your favorite multi grain bread
  • 1 small tomato sliced (optional)


  1. Start by dicing the avocado and place into a bowl, add the oil, sea salt (to taste) and a little bit of fresh squeezed lemon and mash until you have received guacamole like texture.
  2. Toast the bread.
  3. Take a medium sized skillet and coat with olive oil spray. Cook the eggs to your liking.
  4. Smear the avocado onto the bread, place the tomatoes (if you’re using) on top of the avocado and finally the eggs. Sprinkle with sea salt and drizzle with fresh lemon. NOM! IMG_0962

Sunny side eggs over arugula

I really like incorporating greens into my breakfast. This dish is so simple but there’s something that feels really gourmet about it. The flavors are fresh and distinguished and it’s  just delicious! This would also be great for lunch and a light dinner too.


  • Farm fresh organic eggs (however many you want)
  • Avocado oil (to drizzle)
  • 1/2 of a lemon
  • Salt and pepper to taste (I like pink Himalayan salt)
  • Fresh grated parmesan cheese (to sprinkle)
  • Olive oil spray (to coat the pan)
  • Arugula (desired amount)
  • Grape tomatoes (desired amount)
  • Green onions (desired amount)
  • 1 tsp pesto


  1. Start by taking a medium sized pan and coat with olive oil spray over medium heat. After the pan has warmed up add the eggs.
  2. While the eggs are cooking take the desired amount of arugula onto a plate. Drizzle with avocado oil, lemon and parmesan cheese.
  3. In the same pan the eggs are cooking add the green onions and tomatoes and let cook for 3-5 minutes to bring out their flavor. Cook your eggs to your desired consistency and place over the arugula.
  4. Top with the tomatoes, green onions, salt and pepper and pesto. I happened to have homemade pesto in my fridge but you can buy any store brand for this. Enjoy! image

Breakfast Smoothie- Trader Joe’s Fan

So if you haven’t already noticed by now I am a BIG FAN of Trader Joe’s. All of the ingredients (except the protein powder) in this smoothie are from Trader Joe’s.  I have been making this for a little over a week now and I am seriously obsessed!! I have never been a big eater in the morning, but I know how important it is to eat a nourishing breakfast so that’s why I love this smoothie.  After playing around with some different ingredients I came up with this recipe, it taste delicious and it’s really good for your digestive system. It’s jam packed with fiber and nutrients and keeps you full well into lunch time! Sometimes I struggle drinking it all and have to take breaks. I have a Vitamix blender- you’ll need a strong blender for the oats and the apple to avoid getting a gritty taste.

Serving Size: This could easily be 2 smaller easily, I just make a large amount and sip on it to keep full for a late lunch.21


**Place it all in a blender and turn on, pour into your favorite cup and enjoy!!

Tofu hash with sweet potatoes

Betty‘s is my favorite place in Buffalo to get brunch. I discovered it about 3 or so years ago when I was vegan because it was listed as a vegan friendly restaurant. My two personal favorite brunch items are the chilaquiles and the tofu hash, although my fiance argues that the breakfast burrito is hands down the best menu item. Well now that I am back to cutting out most animal products I recently went there and fell in love all over again with the tofu hash. I gave Betty’s a calll yesterday morning and asked them what they used for the flavor, and they were nice enough to tell me they cooked the tofu in garlic and used soy sauce and hot sauce as well. My dish didn’t turn out like theirs, but it was still really yummy. To be perfectly honest I am not a tofu lover, I actually ask for no tofu in a lot of dishes. Tofu is a very adaptable ingredient and can taste very different depending on the dish. So if you think you may hate tofu you should try this recipe out or ask for a tofu hash next time a restaurant offers it. My fiance LOVES this dish and that says a lot because he is not really one you would peg as a tofu lovin man. I hope you enjoy 🙂


  • 2 yams
  • 1.5 box extra firm tofu -cubed
  • 1 small red onion-diced
  • 1 red pepper- diced
  • 2 teaspoons of “butter” spread
  • 2 heaping teaspoons garlic (I ran out of fresh so I used jarred garlic)
  • 3 teaspoons Tabasco (add less or more depending on how much spice you like)
  • 1 teaspoon turmeric (gives it a beautiful color!)
  • drizzle of organic honey
  • 1 can organic bpa free black beans-rinsed
  • fresh ground pepper to taste
  • 2 whole wheat vegan pitas


  1. Start by peeling and dicing the yams into bite size pieces and rinse. Place them in boiling water and lower heat to medium, cook until fork tender, drain water and set aside.
  2. In a skillet take the “butter” spread and place heat on medium to high, once the “butter” has melted add the garlic, stirring for 3 minutes. Add the pressed tofu (read on how to get the water out of tofu in the link). Let the tofu brown up and stir frequently. Add the onions, red pepper, and rinsed beans to the dish (making sure they are all as dry as possible), continue stirring for 5-7minutes.
  3. Add the yams and the turmeric, soy sauce, Tabasco, pepper and honey. Let cook for about 3 minutes stirring to let all the flavors combine.
  4. Serve with a warmed grilled pita! unnamed



Kale Omlette

What did you eat for breakfast today!? I had a kale and feta cheese omelette! HAPPY WEDNESDAY!


  • 2 organic whole eggs and 1 egg white
  • 1 cup fresh kale, spinach and Swiss Chard mix
  • 2 tablespoons feta cheese
  • 1/4 cup diced red onion
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 1 tbsp. coconut oil
  • Frank’s hot sauce


  1.  In a medium skillet turn heat to medium/high, add the coconut oil and onions, stirring frequently for roughly 1-3 minutes or until the onions start to soften. Add the garlic and stir for one more minute.
  2. Scoop out the mixture and set aside.
  3. Add a little more coconut oil if you need to, add the scrambled eggs, turn the heat down to medium. Cook for 3-5 minutes or until eggs start to cook.
  4. Add the onions and garlic, kale mixture and feta cheese. unnamed (1)
  5. Once the kale begins to wilt fold the eggs in half, creating an omelette.
  6. Add salt and pepper and plate, douse in hot stuff! unnamed (2)

Protein Shake

This is my breakfast every single morning, I make it at work for my fiance and I and it’s so yummy! My sister Tess is doing the Get Healthy Challenge  and shes been inspiring me switch out some items for vegan ones. So I normally use this protein, but thank to Tess’ inspiration I have been using this vegan protein instead!

Follow Tess here:


  • 1 scoop of protein (I always do vanilla)
  • 1/2 cup of frozen berries (or frozen fruit of choice)
  • 1/2 cup of water


  1. Put into a blender and mix! unnamed (2) unnamed (3)

Tofu Scramble


  • 1/3 package of extra-firm tofu
  • 1/2 cup of black beans
  • 1/2 cup of salsa style diced tomatoes
  • 1 small bunch of shredded carrots
  • 1/2 of a zucchini (diced)
  • 1/3 cup of diced red onion
  • 2 cloves of fresh garlic (minced)
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons canola oil


1) Start by taking the tofu out of the package, place in a bowl and dry with paper towel.

2.) Add the canola oil to a medium sized skillet and turn to medium to low heat. Add the red onion, let them sweat for about five minutes and then add the garlic for 1-2 minutes. Add the carrots and zucchini and let cook for about five minutes or until tender.

3.) Crumble the tofu using your fingers and then add to the skillet along with the black beans. Add the cumin, garlic powder, and Cajun seasoning and let cook for about 5 minutes stirring frequently. Serves 2

Veggie Frittata with a side of Asparagus

  • 5 tablespoons olive oil
  • 1 bunch asparagus
  • 1 fresh lemon
  • 6 cloves garlic chopped/sliced
  • 1 red pepper
  • 1 small red onion chopped
  • 1 can of corn (organic)
  • 6 medium eggs
  • 1 tsp basil
  • 1 tsp cayenne pepper
  • 1 tsp parsley
  • ½ cup crumbled feta
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees. Heat 3 tablespoons of the oil in a medium skillet over medium heat; add the garlic and onion until they soften. Add the pepper and cook for 5 minutes or so.
  2. Beat the eggs till bubbly then add to the skillet as well as the corn, feta, basil, parsley, cayenne pepper salt and pepper. Cook over medium heat for 5-6 minutes until the edges start to set. Transfer the skillet and bake the frittata is slightly puffed and egg mixture has set, 25-30 minutes.
  3. For the asparagus drizzle with 2 tablespoons olive oil and one fresh lemon and 3 cloves sliced into thicker pieces, add to the 350 degrees oven for about 10 minutes, sprinkle a little bit of parmesan cheese on if so inclined.
  4. Take the frittata out once it has set  and let cool for 5 minutes. Using a rubber spatula loosen the edge of the frittata and slide onto a platter and serve in wedges.