Breakfast — Breakfast

4-Ingredient Zucchini Tater Tots

Posted by Heart Niagara on

Ingredients 3 large russet potatoes, peeled 2 zucchinis, about 2-3 cups shredded 1½ teaspoons salt, plus more for sprinkling on top Olive oil Directions 1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm. 2. Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl....

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Hashbrowns

Posted by Heart Niagara on

Ingredients 2 ½ pounds of potatoesCooking spray or oil1 1/2 teaspoons coarse sea salt1/2 teaspoon ground black pepper Directions Pre-heat the oven to 350 F Wash and peel the potatoes Using a mandolin or a cheese grater shred your potatoes Rinse the starch off you peeled and shredded potatoes In a roasting pan mix potatoes with the salt and cooking spray or oil, toss them together. Roast the potatoes for 20 minutes, and then transfer to a baking sheet (making sure the potatoes are touching). Broil potatoes for 10 minutes or until golden brown. Cut in to pieces and enjoy!...

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Easy Vegan Pancakes

Posted by Heart Niagara on

Ingredients 1 just ripe banana (~1/2 cup mashed) 1 ¾ cups of flour (whole wheat) 1 1/4 cups unsweetened almond milk 1/2 Tbsp flaxseed ¼ cup apple sauce 1/4 tsp cinnamon ½ cup chocolate chips or blueberries (optional) Directions Mash banana in a large shallow bowl and add wet ingredients Add dry ingredients and mix together Spray the hot pan and add mix Once pancakes are done around the edges, flip them over. 1-3 minutes per side or until golden brown Repeat with remaining mix

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Crustless Roasted Red Pepper and Potato Quiche

Posted by Heart Niagara on

Ingredients: 1 Red bell pepper, seeded and halved 1 Yellow or orange bell pepper, seeded and halved 1 Small red onion, thinly sliced into rings 1 tsp Olive oil 1 clove Garlic, minced 2 tbsp Fresh basil leaves, chopped 3 Medium potatoes 1 cup Low fat sharp cheddar cheese, shredded 1 cup Liquid egg substitute 1⁄2 cup Evaporated 2% milk Directions: 1. Preheat broiler and lightly spray 1 medium and 1 small baking pan with non-stick cooking spray. Place pepper cut side down in a medium pan. Combine onions, olive oil and garlic in a small pan. Place both pans...

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Italian Tofu Frittata

Posted by Heart Niagara on

Ingredients: 1 cup Onion, chopped fine 4 cloves Garlic, minced 1 cup Zucchini, diced 1 cup Red bell pepper, diced 2 cup Kale, finely chopped (remove stems) 1 cup Fresh tomato, chopped 1⁄4 cup Vegetable stock 2 tbsp Red wine vinegar 5 oz. Medium tofu, drained 4 Egg whites 1 tbsp Dried Italian seasoning 1⁄4 tsp Turmeric 2 tbsp Fresh parsley, chopped Salt and pepper to taste Directions: 1. Prepare vegetables. 2. Pureé tofu with egg whites, Italian seasoning and turmeric in blender. 3. In a large skillet, sauté onion, garlic, zucchini, bell pepper, kale, and tomato for 1 minute...

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