Strawberries and Cream Oatmeal

1/2c One Minute Oats
1c Strawberries
2T Slivered Almonds
1/2c Skim Milk
1/2t Honey

This hearty bowl of oats will give a great jumps tart to your day. Packed with protein and calcium from the milk, vitamin c in the strawberries, heart healthy omegas in the almonds and more protein and fiber with the oats, this is a breakfast full of goodness. Simply combine the first four ingredients and microwave for 2 minutes. Top with honey and extra milk if desired.

Quick and Easy Quartet

1/2c Low Sodium Cottage Cheese
1/4 Cucumber, chopped
1/2 Red Bell Pepper, chopped
1 T Fresh Cilantro, chopped

Need a quick and filling work snack? This quartet will keep you refreshed and full with lots of calcium packed protein. Stir to combine and go- its that simple.
Enjoy!
Serves 1

Waffles with Cinnamon Goat Cheese and Maple Glazed Chestnuts

Yes, this is gluten-free! Ideal for a weekend breakfast or a relaxing morning reading the paper this dish celebrates the flavors of fall. Wonderfully smooth cinnamon goat cheese is a gourmet treat. Topped with maple glazed figs and chestnuts there is no denying the bounty of the fall and early winter months.

2 frozen Van's Free Waffles
1oz Cinnamon Goat Cheese
5 vacuum packed or fresh roasted Chestnuts, diced
3 Dried Figs, diced
1/4c water
1T Grade A Maple Syrup

Heat waffles once on toaster's low bagel setting, then once ln regular low setting. While they defrost place water and diced dried figs in a small microwave safe bowl and heat 20 seconds to rehydrate fruit. Drain water then add diced chestnuts and maple syrup, stirring to coat. Spread cinnamon goat cheese over waffles and top each with 1/2 of maple mixture. Serve immediately. Bonne petite dejuener!

Serves 1

Browned Mushroom and Cannellini Bean Faux Risotto

The Conscious Cupcake has gone gluten-free! This faux risotto is my solution to rustic pasta dishes, while the mushroom and cannellini beans are a filling meat substitute. Meat eaters and herbivores alike will love this dish, especially during the winter months when a warming dish is just what the weather calls for. This dish comes together in under a half hour, especially if you have already cooked rice on hand.

2c Cooked Brown Rice
1 container Sliced Portabello Mushrooms
1 15oz can Cannellini Beans, rinsed and drained
1 1/2-2c Low Sodium Vegetable Broth, such as Pacific or Imagine
1 small Vine Ripe Tomato, diced
6 sprigs fresh Tarragon
1/4t fresh Garlic, chopped
2T Extra Virgin Olive Oil, divided
1/2 Lemon

Heat a large skillet over Medium heat. While the pan is heating clean mushrooms: The proper way to clean them is to gently rub them with a moist paper towel, however for sake of time saving it is acceptable to quickly rinse them in water a few times and drain well or pat dry. Once skillet is warm, add 1T olive oil to pan. After oil starts to sizzle add 1/2 of the mushrooms to the pan (This must be done in two parts because otherwise the mushrooms will not brown correctly) and saute until browned on both sides. Push the mushrooms to the side of the pan and repeat with the other half of the pack. Once both halves are browned add garlic to the pan and cook until golden, but not brown or the garlic will become bitter. Continue to saute at medium heat and deglaze pan with 1 cup of the vegetable broth. Bring back to a simmer and add 1/2 of the tarragon sprigs and all of the diced tomatoes. Allow to cook for 2-3 minutes then add cooked rice. As the liquid reduces, add in about 3/4 cup or what seems appropriate for the texture you desire. Add cannellini beans and bring back to a simmer while squeezing lemon juice over mixture. Cook until mixture has reduced and there is almost no liquid remaining or about 5 minutes. Transfer to a large serving dish and top with remaining tarragon sprigs, drizzling olive oil over the top. Serve warm. Mangia!

Serves 3-4 as a main course

Barbeque Sweet Potato Stack

Miss barbeque? Look no further. This simple dish takes less then ten minutes and will keep those little piggies oinking. Hearty barbeque is hard to find in the veggie world but this one will leave you with a full stomach and peace of mind.
2 small sweet potatoes
1 pack Vegetarian Barbeque Shreds, such as Gardein
1/2c Coleslaw of choice
Wash, trim, and pierce each sweet potato a couple of times. Wrap in a wet paper towel and microwave six minutes per potato. Set aside. Heat barbeque according to manufacturer's directions and layer on top of split sweet potatoes. Top with coleslaw and serve. For a tropical twist top with pineapple and vegan melting mozzarella and say aloha to some island flavor. Enjoy!
Serves 2

Honey Almond Flax Oatmeal

Oatmeal is a quick protein packed breakfast that will keep you powered all morning. Adding some healthy flax seed meal ups the Omegas which are vital to brain function. Topped with almonds, this breakfast combo is packed with super foods to ensure a perfect start to your day.

1/2c Rolled Oats
3/4c Unsweetened Almond Coconut Milk Blend, divided
2 1/2 T Slivered Almonds 
1T Ground Flax seed
1T Honey

Combine 1/2c of milk with all of ingredients except honey. Heat 90 seconds in the microwave. Stir remaining milk and honey into oatmeal and serve steaming hot. Serve with a side of blueberries for even more antioxidents. Now that's a bowl of goodness. Enjoy!

Serves 1

Broccoli and Cheddar Quiche

This quiche is simple and delicious. French cuisine is an integral part of my cooking and quiche are an excellent way to use up leftover ingredients. The delicate flavor profile of the eggs lends well to creativity but this combination is a classic. If you have other veggies on hand feel free to switch them for the broccoli or add them in for a true veggie quiche.

1 Refrigerated Pie Crust such as Immaculate Baking Co.
1 1/2c Broccoli Florets, fresh or defrosted
3-4 pieces Sharp Cheddar, chopped
4 Eggs, beaten
1/2c Skim Milk or Nondairy Milk
1/4t dried basil
Cracked Black Pepper, to taste

Heat oven to 375F. Lay pie crust over pie plate and smooth to fit, pinching corners as necessary. Whisk together eggs, milk, and seasoning then pour into pie form lined with pie dough. Add broccoli and top with chopped cheddar. Place in preheated oven and bake tented 35 minutes, then take off foil and bake another 25-40 minutes or until crust is golden and quiche bounces back to the touch. Serve warm or at room temperature. Bon Appetit!