Crunchy Granola

8 ½ cups old fashioned oats
1 cup sliced almonds
1 cup whole wheat flour
1 cup coconut flakes
3/4 tsp salt
2 tsp vanilla
3/4 cup oil
1 cup honey
Directions:
1. Preheat oven to 225 F
2. Combine wet and dry ingredients separately
3. Add wet to dry ingredients and stir well (may need
to use hands to make sure well coated)
4. Place onto two cookie sheets
5. Bake at 225F stirring every 20 minutes X 2-3 hours OR Bake at 250F X 20 minutes, stir, and then bake at 180F for 6 hours
6. Can add dried fruit after done baking
7. Stored in an airtight container can last for 4-6 weeks.

French Toast

From: Finley, E. “French Toast.” Natural Lifestyle Cooking. Pacific Press Publishing Association. 2011. Print.
1 cup cashews
3 cups water
1 Tbs honey
1Tbs maple syrup
2 tsp vanilla
1/2 tsp salt
1 cup quick oats
1/2 tsp coriander
20 slices whole-wheat bread
Directions:
1. Blend cashews and water.
2. Add other ingredients and blend.
3. Dip whole-wheat bread into mixture
4. Cook on skillet until golden brown.
5. Turn and cook the other side.
6. Frozen bread works very nicely because it is hard and the batter doesn't soak through.

Oatmeal Pancakes

From: Finley, E. “Oatmeal Pancakes.” Natural Lifestyle Cooking. Pacific Press Publishing Association. 2011. Print.
1 ½ cup quick oats
1 cup whole-wheat flour
½ cup unbleached enriched flour
2 tsp Rumford baking powder
1 tsp salt
2 Tbs honey
2 ½ cup soymilk
1 Tbs olive oil
Directions:
1. Mix dry ingredients.
2. Add honey, soymilk, and oil.
3. Pour ¼ cup batter for each pancake onto hot, lightly oiled griddle

Cashew-Oat Waffles

From: Blaney, D and Diehl, H. “Cashew-Oat Waffles.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 35. Print.
1/3 cup raw cashews
1 cup water
1 cup soy milk
2 Tbs wheat germ
1 tsp vanilla extract
1 tsp olive oil
2 cups quick oats
½ tsp salt
1 Tbs honey
Directions:
1. Blenderize cashews in water and soy milk until smooth in blender.
2. Add remaining ingredients, then blend together.
3. Let mixture stand 2 minutes to thicken
4. Cook approximately 8-10 minutes in hot waffle iron until golden brown
5. Serve hot with your favorite toppings
6. Waffles freeze well and can be easily reheated in a toaster or microwave

Waffle Delight

Adapted from “Soy or Garbanzo Waffles. Favorite Wildwood Recipes. Wildwood Sanitarium Press. 1977. 12. Print.
2 1/4 cup water
1 ½ cup rolled oats
1 cup soaked beans (white, pinto, soy, or garbanzo all available at Wal-Mart)
1/2 tsp salt
1/4 cup oil
Directions:
1. Blend in blender until creamy
2. Pour into oiled waffle iron and bake 8-10 minutes.
3. Waffles freeze well and can be easily reheated in a toaster or microwave

Cashew cheese

2 cups water
1/4 cup pimento (unpickled) or roasted red peppers
2 Tbs nutritional yeast flakes
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbs cornstarch
1 cup raw cashew pieces
1 ½ Tbs lemon juice
Directions:
1. Place all ingredients in a blender.
2. Blend until smooth
3. Pour mixture into saucepan
4. Cook over medium heat, stirring constantly until mixture becomes thick
5. Serve warm over pasta, steamed broccoli, or baked potatoes.
6. Can also be served over baked corn chips for nachos
7. Refrigerate until firm to use as a “cheese spread.”

Scrambled Tofu

Scrambled Tofu
Prettyman, M. “Scrambled Tofu.” Breakfast by 3ABN Volume 1.
1 package (16 ounces) water-packed tofu, firm
3 green onions, diced
1/2 cup liquid from canned ripe olives
10 olives, sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 Tbs nutritional yeast
Pinch of turmeric for color
1/2 tsp salt (or to taste)
Directions:
1. Place skillet on medium heat and add green onions, bell peppers, and olive liquid
2. As soon as liquid starts to simmer, add crumbled tofu over vegetables evenly to cover
3. Add the yeast flakes, turmeric, and salt.
4. Let mixture sit and simmer until liquid is absorbed (be careful not to scorch).
5. Stir and place in serving dish.

Potato Tofu Hash

Potato Tofu Hash
Flickinger, H. “Potato Tofu Hash.” Hixson Dinner with the Doctor. Unpublished, 2015.
1 block water-packed, extra firm tofu (available at Wal-
Mart or Asian Stores)
2 Tbs Braggs liquid aminos (or low sodium soy sauce)
3 medium potatoes
2 Tbs olive oil
1/4 tsp garlic powder
1/2 tsp salt (or to taste)
1/2 medium onion, diced
Directions:
1. Preheat oven to 350.
2. Gently press tofu in a towel or paper towel to take out as much water as possible.
3. Cut into small cubes and placed in a bowl that has a lid. 4. Add soy sauce to tofu and cover with lid. Toss gently to cover tofu with soy sauce. Set aside.
4. Peel (if desired) and cube potatoes. Place in a large mixing bowl. Add olive oil, garlic powder and salt. Mix well.
5. Place potatoes on baking sheet in single layer, Bake at 350 for 15 minutes or until potatoes begin to get golden. Turn potatoes with spatula.
6. Stir in tofu and diced onion. Bake for an additional 25-30 minutes or until potatoes are golden brown.
7. Great as a stand-alone dish or served in breakfast burritos

Breakfast Burritos

Breakfast burritos
Nelson, R. “Breakfast Burrito.” Hixson Dinner with the Doctor. Unpublished, 2015.
Tortilla shell (http://www.eatingwell.com/blogs/health_blog/how_to_buy_healthy_tor
tillas_at_the_store)
¼ cup Potato Tofu hash (recipe included)
1 Tbs Sliced olives
1 Tbs Sliced tomatoes
½ Tbs Sliced onions
1 Tbs Mild Salsa
1 Tbs Cashew Cheese (optional, recipe included)
Directions:
1. Fill center tortilla shell with ingredients
2. Wrap (http://www.thekitchn.com/how-to- wrap-a- burrito-so-it-doesnt- fall-apart- when-you- eat-it- cooking-lessons- from-the-kitchn-189756)
3. Serve whole or cut in half

Breakfast (March 2016)

Breakfast

Breakfast is the most important meal of the day! We've included some delicious breakfast ideas below so you can start your day out right!

As you can see, my children love breakfast!

Breakfast burritos
Potato Tofu Hash
Scrambled Tofu
Cashew cheese
Waffle Delight
Cashew Oat Waffles
Oatmeal Pancakes
French Toast
Crunchy Granola