Prepear Cookbook Recipes

Veggie Breakfast Casserole

9/11/2019

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Total Time: 60 minutes
Serves: 8

Ingredients

1 lb small gold potatoes, diced
½ cup water
1 cup frozen spinach, thawed
½ sweet onion, chopped
1 red bell pepper, chopped
8 eggs
1 cup Kite Hill vegan ricotta
1 cup vegan cheddar cheese
2 Tbsp dried parsley flakes
¼ tsp seasoned salt
¼ tsp pepper
2 tomatoes, chopped
1 avocado, chopped
2 green onion, chopped
¼ cup cilantro, chopped
Tabasco sauce

Directions

Microwave the potatoes and water in a covered bowl on high for 7 minutes or until tender, drain.
Spread potatoes in a 13x9-in. baking dish coated with cooking spray. Top with spinach, onion and bell pepper.
In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered at 350F for 35-40 minutes or until center is set.
Top with the tomato, avocado, onion, cilantro and a dash of Tabasco sauce.

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Cereal and Egg

9/11/2019

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Total Time: 5 minutes
Serves: 1

Ingredients

1 cup plain unsweetened Cheerios
1 cup unsweetened vanilla pea milk
½ cup blackberries
1 Tbsp slivered almonds
1 hard boiled egg

Directions

Eat your cereal with milk, berries and almonds with an egg on the side.

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Apple Pie Oatmeal

9/11/2019

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Total Time: 5 minutes
Serves: 1

Ingredients

½ cup quick oats
1 cup unsweetened Vanilla Pea Milk
¼ cup unsweetened applesauce
1 Tbsp peanut butter
½ apple, diced
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger
Dash of salt

Directions

Combine all ingredients in a container that can be sealed.
Stir well to combine and refrigerate overnight.
Add more milk for a thinner consistency before eating if needed.
Eat warmed up or cold!

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French Toast Casserole

9/11/2019

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Total Time: 60 minutes
Serves: 6

Ingredients

12 slices gluten-free cinnamon raisin bread
1 cup unsweetened vanilla pea milk
½ cup coconut sugar (or brown sugar)
1 Tbsp pure vanilla extract
6 eggs
Powdered sugar, for sprinkling
1 ½ cups blueberries, for topping

Directions

Preheat the oven to 350 F.
Lightly grease an 8-inch square baking dish with cooking spray.
Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
In a large bowl, whisk together the milk, sugar, vanilla and eggs. Pour evenly over the bread, picking up the top slices to help soak up the liquid in all pieces.
Place the baking dish in a larger pan and pour enough water in the larger pan to reach halfway up the sides of the smaller dish. Bake until golden brown, about 50 minutes.
Cut into 6 pieces and serve with a sprinkle of powdered sugar and blueberries.

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Peanut Butter and Jelly Sandwich

9/11/2019

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Total Time: 5 minutes
Serves: 1

Ingredients

2 slices gluten-free bread
1 Tbsp peanut butter
1 Tbsp jelly, sweetened with fruit
Dash of cinnamon

Directions

Toast your bread and add peanut butter and cinnamon to one side and jelly on the other.
Mash together and enjoy!

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Pecan Pie Oatmeal

9/11/2019

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Total Time: 5 minutes
Serves: 1

Ingredients

½ cup quick oats
1 cup unsweetened Vanilla Pea Milk
¼ cup unsweetened applesauce
¼ cup pecans, chopped
2 tsp honey
½ tsp vanilla extract
¼ tsp cinnamon
Dash of salt

Directions

Combine all ingredients in a container that can be sealed.
Stir well to combine and refrigerate overnight.
Add more milk for a thinner consistency before eating if needed.
Eat warmed up or cold!

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Granola Bars

9/11/2019

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Total Time: 40 minutes
Serves: 6

Ingredients

2 cups old fashioned oats, divided
1 Tbsp cinnamon
1 cup spinach puree (about 3 cups fresh)
3 Tbsp honey
3 Tbsp maple syrup
3 Tbsp peanut butter
1 tsp vanilla
1/3 cup slivered almonds
1/3 cup raisins
6 hard boiled eggs
3 cups blackberries

Directions

Pre-heat the oven to 300 F.
Place ½ cup of the oats into a food processor and process until oats have reached a flour-like consistency.
In a large mixing bowl, combine the remaining dry ingredients (except for the raisins) and toss the ingredients until all are well incorporated.
In another mixing bowl, combine the wet ingredients and whisk until smooth and then add to the dry ingredients.
Stir until dry ingredients are mixed into the wet ingredients and carefully fold in your almonds and raisins.
Line a 9x9 pan with parchment paper and transfer the granola bar mixture into the pan. Using your hands, press the mixture into the pan so it is even.
Bake for 25 minutes. Let cool completely before cutting into 12 bars. Each serving is 2 bars. Store the leftovers in the fridge or freezer.
Serve each with 1 hard boiled egg and 1/2 cup blackberries.

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Mediterranean Scramble

9/11/2019

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Total Time: 5 minutes
Serves: 1

Ingredients

2 eggs
½ Tbsp olive oil
1 cup baby spinach, packed
¼ red pepper, finely chopped
¼ cup sundried tomatoes, finely chopped
Pinch of salt and pepper
Pinch of red pepper flakes
¼ cup parsley, chopped
1 orange

Directions

Add the oil to a medium skillet and heat over medium-high heat. Add the spinach and red bell pepper and cook until spinach is wilted and then add in the sundried tomatoes.
Beat the eggs together in a small mixing bowl and add into the skillet, combining with the vegetables. Stir until eggs are thoroughly cooked and add a pinch of salt, pepper and red pepper flakes. Sprinkle with parsley and serve.
This can be made ahead and reheated in the morning.
Serve with 1 orange each.

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Peach Cobbler Oatmeal

9/11/2019

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Total Time: 5 minutes
Serves: 1

Ingredients

½ cup quick oats
1 cup unsweetened Vanilla Pea Milk
¼ cup unsweetened applesauce
1 Tbsp peanut butter
½ cup canned peaches, in juice (not syrup), rinsed and drained
½ tsp vanilla extract
¼ tsp cinnamon
¼ tsp nutmeg
Dash of salt

Directions

Combine all ingredients in a container that can be sealed.
Stir well to combine and refrigerate overnight.
Add more milk for a thinner consistency before eating if needed.
Eat warmed up or cold!

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Breakfast Tacos

9/11/2019

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Total Time: 10 minutes
Serves: 4

Ingredients

8 eggs, lightly beaten
Dash of salt and pepper
8 corn tortillas
1 15 oz can black beans, unsalted, rinsed and drained
1 cup prepared pico de gallo
2 cups blueberries

Directions

Heat a medium nonstick skillet over medium-low heat. Add eggs, salt and pepper. Stir constantly until they are cooked to your liking. Divide eggs evenly between tortillas (heat if desired).
Add black beans to the skillet and cook just until warmed through. Divide between tortillas with the pico de gallo.
Serve with 1/2 cup blueberries each.

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