Breakfast Oatmeal

Secret Menu The say breakfast is one of the most important meals of the day if not, the important. This is quick oatmeal recipe that’s simple to make and healthy. Start your day off right with this tasty meal. Print This

Serves: 1

Rating: 5.0/5

( 1 voted )

Ingredients

• • 1 cup of rolled oats
• • ¼ cup of green apple, cleaned and cubed
• • ½ cup of almond milk
• • ¼ cup of ground almonds
• • ¼ cup of crushed pistachio
• • A pinch of salt

Instructions

1. In a vessel, heat the almond milk and add rolled oats.
2. Turn off the heat.
3. Allow the oats to cook for 3-6 min.
4. After 6 min, add crushed almonds, crushed pistachio, salt and honey.
5. Give a thorough mix.
6. Add apple cubes before serving and give a gentle mix.

The post Breakfast Oatmeal appeared first on Secret Menu.

By now, I’m sure you’ve heard people say that breakfast is the most important meal of the day. However, that doesn’t stop millions of Americans, and people around the world, from skipping breakfast or opting for only a drink of coffee. The truth is that breakfast really is the most important meal of the day, and you will have a much more healthy diet if you include breakfast in your daily life.

Breakfast is rightly named—break fast. When you sleep, you are not eating for 6 to 9 hours at least, and more if you haven’t eaten since dinner the night before. Therefore, breakfast is the first time you’ll be eating anything for a very long period of time. Some nutrients, like proteins, cannot be stored in the body and are therefore not present, so the body needs you to replenish the “low” levels of such nutrients. Breakfast is like the match that lights the fire. It truly is a very important source of energy for your body in the morning.

Eating breakfast in the morning also helps you avoid some illnesses and disease. For example, your sugar levels are probably out of whack from not eating for many hours, so having breakfast levels out the amount of sugars in your body, helping to prevent diabetes. Eating a healthy breakfast also helps you to provide food to your stomach so that you don’t overeat at lunch because you are so hungry. Overeating leads to obesity, which comes with a whole host of problems, including heart disease.

Healthy breakfast foods, like eggs, fruit, or bran cereal are also a good source of many of the vitamins and minerals a person needs during the day. If you don’t eat these things in the morning, it will be hard to make up for that loss later in the day. Remember that without the proper amounts of nutrients, you body will not function correctly. When you eat a healthy breakfast, it also makes you choose healthier foods during the rest of the day, so that you continue to get the proper nutrients needed for your body.

Setting aside 15 minutes in the morning to eat breakfast every day can truly make a great different in your diet. In the best case, your breakfast will include foods from at least three different food groups. For example, you can have whole grain toast (bread food group) with peanut butter (protein food group) and a banana (fruit food group). Top that off with a glass of milk to drink, and you’ve even hit a fourth food group. Breakfast does not have to include a heavy pancakes and sausage meal every day to be healthy, and even grabbing a single piece of fruit or a muffin is better than skipping the meal completely. Breakfast is important to your health!

The post Why Breakfast Really is the Most Important Meal of the Day appeared first on Secret Menu.

Mushroom-Kale Skillet Hash

Secret Menu Mushroom-Kale Skillet Hash Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 20

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 teaspoons olive oil
• ½ medium red onion, diced
• 2 garlic cloves, minced
• 3 or 4 red potatoes (about 18 ounces, chopped into ½-inch cubes
• 8 ounces cremini mushrooms, sliced
• 1½ teaspoons Old Bay Seasoning
• Low-sodium vegetable broth, optional
• 1 bunch (12 to 16 ounces dino kale (aka lacinato or black kale), stems removed, chopped
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
2. Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
3. Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

The post Mushroom-Kale Skillet Hash appeared first on Secret Menu.

Vanilla French Toast with Strawberry Sauce

Secret Menu Vanilla French Toast with Strawberry Sauce Print This

Serves: 4 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

• French toast
• 1 vanilla bean
• 1 cup plain or vanilla nondairy milk (nut-free and/or soy-free if necessary)
• ½ cup canned coconut milk (or vegan creamer)
• ½ cup chickpea flour
• 2 tablespoons maple syrup
• 1½ tablespoons arrowroot powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Vegan cooking spray (soy-free if necessary)
• 8 vegan bread slices (the thicker the better; gluten-free if necessary)
• Vanilla Whipped Cream, optional
• Powdered sugar (or xylitol) for dusting, optional
• Sliced almonds, optional
• Strawberry sauce
• 4 cups chopped strawberries (fresh or frozen)
• 1 tablespoon cornstarch
• 1 to 2 tablespoons agave syrup (or maple syrup; depending on sweetness preference)
• 1 tablespoon lemon juice
• 1 tablespoon water

Instructions

1. Use a paring knife to make a slit lengthwise down the side of the vanilla bean. You don’t want to cut it in half—just split it open. Use the knife to scrape out the tiny seeds. Place the seeds in a large shallow bowl or baking dish.
2. Add the nondairy milk, coconut milk, flour, maple syrup, arrow-root, vanilla extract, and salt. Stir until combined.
3. Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.
4. Heat a large frying pan or griddle over medium heat for a couple of minutes. Spray the pan generously with cooking spray. Dip 1 or 2 slices of bread (depending on how many will fit in your pan) in the milk mixture and soak for 10 to 15 seconds on each side. Place the slices in the pan and cook until golden and crispy, 3 to 4 minutes on each side. Transfer to the cooling rack and place the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining slices of bread, respraying the pan each time before adding new slices.
5. To make the strawberry sauce: Combine the sauce ingredients in a small pot and bring to a boil. Reduce the heat and simmer, stirring frequently, for 3 to 5 minutes, until thickened. Remove from the heat and keep warm.
6.  If you want, slice the pieces of toast in half diagonally before serving. To serve, place two slices of bread (or four halves) on a plate, topped with a dollop of vanilla whipped cream (if using), a scoop of strawberry sauce, and if you desire, a light dusting of powdered sugar. Sprinkle with a few sliced almonds and serve.

The post Vanilla French Toast with Strawberry Sauce appeared first on Secret Menu.

Everyone’s Favorite Oatmeal

Secret Menu Everyone’s Favorite Oatmeal Print This

Serves: 1 Prep Time: 2 Minutes Cooking Time: 8 Minutes 8 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ cups water
• 1 cup rolled oats (certified gluten-free if necessary; see Tip)
• ¼ cup nondairy milk (nut-free and/or soy-free if necessary)
• 1 to 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Salt to taste

Instructions

1. Combine the water and oats in a small saucepan or pot and bring to a boil. Reduce to a simmer and cook, untouched, for 3 to 4 minutes, until slightly thick and sticky.
2. Add the milk, maple syrup, cinnamon, and salt and cook for 1 to 2 minutes more, until it’s heated through and has reached your desired thickness. Remove from the heat and transfer to a serving bowl. Serve immediately with your choice of toppings.

Notes

VARIATIONS
Simple Fruit and Nut Oatmeal: Once cooked, top oatmeal with ⅓ cup fresh fruit (sliced banana, chopped strawberries, sliced nectarine or peach, blueberries, raspberries, blackberries) and/or 2 tablespoons chopped dried fruit (peaches, apricots, apple, cherries, raisins) and/or 1 tablespoon chopped nuts (almonds, pecans, walnuts, cashews, peanuts, macadamia nuts). If desired, drizzle with a little more maple syrup.

Cinnamon Raisin Oatmeal: Increase the amount of cinnamon to 1½ teaspoons and add 1 tablespoon blackstrap molasses and ¼ cup raisins to the oatmeal when you add the milk. Top with an additional 1 tablespoon raisins, a drizzle of maple syrup, and/or 1 tablespoon chopped nuts.

Peanut Butter and Banana Oatmeal: When adding the milk, add ⅓ cup sliced bananas and 1 tablespoon peanut butter. Top with a few more banana slices, 1 tablespoon chopped peanuts, and drizzles of peanut butter and maple syrup. You could also add a couple of tablespoons of chocolate chips to take it over the top.

Double Chocolate Oatmeal: Stir in 2 tablespoons cocoa powder when you add the milk. After removing from the heat, stir in 1 to 2 tablespoons chocolate chips. Top with chopped nuts and/or cacao nibs.

Fruit Pie Oatmeal: Add ⅓ cup chopped fruit of your choice (apple, pear, strawberries, bananas, blueberries, blackberries, cherries, peach, pear, persimmon) to the pot when adding the oats. Top with ¼ cup of the same fruit and/or 1 tablespoon chopped nuts.

The post Everyone’s Favorite Oatmeal appeared first on Secret Menu.

Savory Breakfast Casserole

Secret Menu Savory Breakfast Casserole Print This

Serves: 10-12 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

• Olive oil spray
• One 14-ounce block extra firm tofu
• 3 cups unsweetened nondairy milk (nut-free if necessary)
• 2½ cups chickpea flour
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1½ teaspoons black salt (kala namak; or regular salt)
• 1½ teaspoons garlic powder
• 1 teaspoon mustard powder
• ¾ teaspoon ground turmeric
• Black pepper to taste
• 1 teaspoon olive oil
• ½ medium yellow onion, diced
• 1 red bell pepper, diced
• One 16-ounce bag frozen hash browns
• Quick Bacon Crumbles
• 4 green onions, chopped (green and white parts)

Instructions

1. Preheat the oven to 400°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
2. Gently squeeze the tofu over the sink, releasing any extra water. Add the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to a blender and blend until smooth. Pour into your largest bowl.
3. Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and sauté until just barely tender. Pour them into the bowl and return the pan to the stove. Add the hash browns to the pan and cook for about 5 minutes, stirring occasionally, until thawed and golden in color. Remove from the heat and pour into the bowl.
4. Add the bacon crumbles to the bowl and stir until combined. Pour into the prepared baking dish and sprinkle the green onions over the top. Bake for 35 minutes, or until firm and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.

The post Savory Breakfast Casserole appeared first on Secret Menu.

Maple–Peanut Butter Pancakes

Secret Menu Maple–Peanut Butter Pancakes Print This

Serves: 3-4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ cup oat flour (certified gluten-free)
• ¾ cup gluten-free flour blend (soy-free if necessary)
• 1 tablespoon cornstarch
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1¼ cups nondairy milk (nut-free and/or soy-free if necessary)
• 1⅓ cup maple syrup, plus more for serving
• ¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• Vegan cooking spray (soy-free if necessary)
• Vegan butter (soy-free if necessary), optional

Instructions

1. If you’re not serving the pancakes immediately, see Tip below. In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
2. Heat a large frying pan or griddle over medium heat for a couple of minutes. Lightly spray with cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate (or the oven, as in Tip below). Repeat with the remaining batter, taking care to regrease the pan between pancakes.
3. Serve the pancakes topped with a bit of butter (if desired) and a drizzle of maple syrup. Keep leftovers in an airtight container in the fridge for 1 to 2 days.

Notes

VARIATIONS
These can also be made by replacing the oat flour, gluten-free flour, and cornstarch with 1½ cups unbleached all-purpose flour. If the batter is too thick, you may need to add a few tablespoons of nondairy milk to thin it out. You can also use this batter to make waffles by cooking it in a waffle maker according to the machine instructions.
TIP
If you’re not planning to serve the pancakes right away, preheat the oven to its lowest setting before you start preparing your batter. Place a cooling rack on a baking sheet. Once a pancake is done, transfer it to the cooling rack and place the sheet in the oven. Continue transferring all pancakes to the rack (avoiding overlapping if possible) and keep them there for up to 20 minutes.

The post Maple–Peanut Butter Pancakes appeared first on Secret Menu.

Tofu Rancheros

Secret Menu Tofu Rancheros Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

• Scrambled Tofu:
• 1 teaspoon olive oil
• ½ medium yellow onion, diced
• One 14-ounce block extra firm tofu
• 2 tablespoons vegetable broth, plus more if needed
• 1 teaspoon black salt (kala namak; or regular salt)
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon ground turmeric
• 3 tablespoons nutritional yeast, optional
• 1 tablespoon lemon juice
• Black pepper to taste
• Rancheros:
• 8 to 10 corn tortillas (2 per person)
• ½ batch 15-Minute Refried Beans
• Salsa
• Chopped fresh cilantro
• Sliced avocado, optional
• Shredded cabbage or lettuce, optional
• Sliced radishes, optional
• Chopped green onions, optional
• Lime wedges

Instructions

1. To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.

The post Tofu Rancheros appeared first on Secret Menu.