We’re always on the go -or at least I am. That’s why it’s so easy for so many of us to skip out on the most important meal of the day: breakfast. I have been very back and forth about what the best time of day to eat breakfast is. Is it right when you wake up? Is it right before you walk out the door? Or perhaps it’s even later in the early morning at around 10 or 11am. Is it more beneficial to eat fruit first? Do I have to start out by drinking lemon water with apple cider vinegar and all of that healthy stuff or do I have to drink hot water? Do I eat fruit a half an hour before I eat anything else because fruit breaks down quickly in my body while other food doesn’t, and if I eat something before hand and then eat fruit will the fruit sit at the top of my stomach and will my body not be able to absorb the nutrients properly? Do you have anxiety yet?
Here’s some advice when it comes to breakfast: try a bunch of different morning rituals until you find the one that works best for you. For some people eating earlier works, for some eating a little later works. The most important thing is that you start your day with something, and that you ensure that it is delicious, healthy and energizing. If you’re looking to boost your metabolism in the morning try this:
– 1 glass of cold water
– Juice of 1/2 lemon
– 1/2 tsp cinnamon
– 1 tbsp apple cider vinegar
– 1 tsp agave or maple syrup (optional)
Here’s a very simple and delicious breakfast recipe for all of you looking to spice up your morning. The best part? It’s all made in one pan so clean up is minimal, and not a lot of time is wasted on preparation and cooking.
One Pan Vegan Tofu Scramble
- The capers in this dish are optional, but they add a nice flavor.
- If you are gluten free, substitute the soy sauce for Tamari.
- You can substitute the red skin potatoes for any potato of your choice.
- 1 block extra firm tofu
- 1/2 cup bell pepper chopped
- 1/2 cup yellow onion diced
- 1 cup red skin potatoes diced
- 1 tbsp extra virgin olive oil
- 1 tbsp capers
- 1 1/2 tsp soy sauce
- 1 tbsp turmeric
- 1 tsp garlic powder
- 1 tsp chilli powder
- salt/ pepper to taste
- Chop all ingredients. Heat a large skillet to medium heat. Add Extra virgin olive oil, onions and potatoes to skillet and sauté for about 5 minuets or until onions are translucent.
- While the onions and potatoes are cooking, squeeze moisture out of tofu. To do this, break off a small piece of tofu from the block and squeeze the moisture out. As you squeeze the tofu, crumble it in your hands. Place the crumbled pieces on a plate and set it aside. 3.Once onions have become translucent, add bell peppers. Stir together. Add salt, pepper, chili powder and garlic powder.
- Move the veggies to one side of the skillet. Add crumbled tofu to the empty side of the skillet.
- Add soy sauce to tofu and mix well. Add turmeric to tofu and mix well. Add a pinch or two of black pepper and salt to the tofu and mix well. Finally add capers to the tofu side of the skillet to add a little extra flavor.
- Allow everything to cook in the pan for another 5-8 minuets on medium/low heat. Plate and enjoy.