just peachy

So perhaps the season for fresh local peaches has just ended, bummer as I loved them so….. Sure, there’s the store bought peaches available all year round – but it’s just not the same. Still, while slicing a peachy peach this morning, I recalled a once-upon-a-time breakfast with my daughter on a beautiful early late-summer morning not too long ago. (my blogging in the late summer was a little slow paced so these are shots that I took then…. but didn’t get around to posting – one thing I do know…. this was one good breakfast!)

Here is one of my absolute favourite breakfasts – or lunches – or mid-day dessert-kind of a light meals :

: Peach Almond Tofu Breakfast :

gluten-free and vegan recipe that’s packed
with protein for a good start to the day

Ingredients:

firm, organic tofu, sliced
2-3 fresh peaches, sliced (preserves would work great too)
you could substitute peaches with apple slices
small handful of sliced almonds
agave nectar (or honey if not vegan)
coconut oil

In a skillet, fry the tofu on coconut oil until the tofu turns a slight golden colour. Add sliced peaches and cover to steam, adding a little water if it starts to stick in the pan. Cook for just about 2 minutes until the peaches are softened but not falling apart. Serve on a plate and sprinkle with sliced almonds and drizzle with agave nectar or honey. Serve with a Peachy-keen Smoothie!

: Peachy-keen Smoothie :

non-dairy, all naturally sweet

Ingredients:

2 fresh ripe peaches
1 ripe banana
1/2 -1 cup of apple juice
or any light coloured all natural unsweetened juice on hand (white grape or white cranberry)

Mix the fruit with the juice in a blender. I use a small hand-held blender – works great for a small job and there’s less clean up!

Enjoy!

. . . . .

So this is a breakfast that’s egg and wheat and butter free – hm, three ingredients that often fall into a breakfast meal together. Now that I don’t eat these foods, I often hear: “so what do you eat for breakfast?”

I could see that breakfast could be a confusing time for majority of people to understand. Where they see restrictions, I see great opportunities to create new recipes with new ingredients put together without compromising taste and disappointing my cravings. I think like many vegans and gluten intolerant people – I had to learn a new way of eating and it faced some struggles and confusion along the way. And although, my health was my reason for my diet switch – I now consider it a choice I’m very happy with.

You may or may not need to be vegan and or gluten-free to try out this recipe. This is really a simple and quick light meal for anyone to try and enjoy. My daughter loved it and we’ve made versions of this several times now, replacing peaches to apples and adding cinnamon ~ yum!

Hope you’re having a peachy-keen kind of a day.