Wednesday, 13 February 2013 14:07

Breakfast Sushi Recipe - Cook Train Eat Race

Sushi was probably my favorite cuisine before becoming a vegetarian.  I just loved the way the creaminess of the rice played off the tanginess of the seafood coupled with the taste of nori.  When I realized that the sushi was so loaded in carbohydrates (not the good kind either) because of all the rice I actually made sushi with quinoa (recipe is here) and that was great because it was also vegetarian friendly in that I only used vegetables and tempeh. Recently I have become enamored with cauliflower and all that you can do with it.  First I found out how to make a pizza crust with it and that was ideal, then I read somewhere about making cauliflower rice and of course my brain started to roll right into sushi.  I looked into my pantry and found my bamboo sushi mat but not a single sheet of nori to be found.  Now what I really wanted sushi. It dawned on me that my omelets are very thin and could be used in place of the nori.  I can then use the cauliflower rice and what else can I add to this now breakfast sushi?  I love crunch so maybe some crispy sweet potatoes.  A good dish has lots of color so let's figure out a green to put inside and all the sudden the mind was exploding with thoughts and ideas and flavors.  Yesterday afternoon I put these ideas to good use and made my breakfast sushi for lunch......I know but because it has eggs I am calling it breakfast sushi.  Give me a break and just make it and eat it whenever you can.

Breakfast Sushi Recipe

Ingredients: 3 eggs, 50g Cauliflower, 3 Asparagus Spears, 50g Italian Squash (yellow zucchini), 50g Sweet Potato Servings: 1 Nutritional Facts: 273 calories, 16g Carbohydrates, 14g Fat, 21g Protein, 3g Fiber Directions:

  1. Shred sweet potato.  Squeeze out extra moisture and then set aside to dry out (~15-20 minutes)
  2. Grate (or pulse in food processor) cauliflower so that it resembles rice.
  3. Cover microwave safe bowl with plastic wrap and microwave cauliflower for 3 minutes then set aside to cool down.
  4. Slice Asparagus spears in half (chop if necessary to fit into the egg-nori) and set aside.
  5. Slice Italian Squash into match sticks and set aside.
  6. Spray cooking spray into a pan and allow to heat up before placing sweet potatoes into the pan.  Allow to crisp up, which means do not touch until golden brown.
  7. In a separate pan spray cooking spray and bring to a medium-low heat.  Add beaten eggs and allow the eggs to settle on the bottom.
  8. You may have to swirl the eggs if your pan is too big so that the eggs cover the entire pan.
  9. Leave the eggs alone and allow them to cook all the way through before flipping and cooking on 2nd side for just a minute or two.
  10. Remove thin omelette from pan and begin assembling your sushi.
  11. First place a layer of cauliflower rice then the crunchy sweet potato.
  12. Top that layer with the asparagus and zucchini.
  13. Roll the omelette up and then slice into sushi rolls using a very sharp knife.


  • I topped my breakfast sushi with a green chili and some dots of sriracha but be bold with your creation. Top with basil or shredded creative and colorful.

 What Is Your Favorite Type Of Sushi?

Published in Breakfast Recipes

 If you miss the 30 minute to 1 hour recovery time frame you may have missed the exit to proper recovery.[/caption] Recovery meals are probably my favorite meal to make and consume, ok inhale.  I love the recovery meal because it provides you something to look forward to and for me it is usually composed of breakfast foods, which usually means waffles.  Not that there is anything wrong with waffles as I am on a 4 day waffle streak right now but variety is the spice of life and there are plenty of other endurance foodies out there that don't eat waffles and I wanted to see what they eat when they are done with a long ride or run.

The concept of a recovery meals blog carnival got started and so I reached out to a few of the endurance foodies that I know from this blog and Twitter.  Let me explain what a blog carnival is since I have already filled you in on why recovery meals was the choice for this round.  A blog carnival is a way to get other bloggers involved with a concept to bring you the reader to new blogs and various ideas.  In this case the idea(s) is for recovery meals and should this go well we are looking to add more bloggers as well as choose different topics like a specific cuisine or a particular meal.  Each day for the next week there will be 5 recovery meals from 5 different bloggers and the links to those recovery meals posts will be at the bottom of each of the blogs.  I will have the list of blogs for you at the end.

I originally had my mind set on providing you with the recipe to these Chocolate Orange Waffles but during the lead up to this post my brain started firing and the concept of corn tortilla french toast was born but would that be enough food since I was going on a 5 hour ride with a 30 minute run.  Of course it would not be so I added in omelette and then the 'icing' on the cake or on this case corn tortilla french toast was an avocado salad.  This was going to be a recovery meal for the ages, or at least I hoped.  Well since I am providing you this recipe hope turned to reality.

Recovery Meal: Mexican Brunch


  • Omelette: 3 eggs, 1/2 medium tomatillo, 50g avocado, 50g Roma Tomato, 4 Half-Moon Slices of Red Onion, Cilantro
  • Corn Tortilla French Toast: 1/2c Masa Harina, 1/2c warm water, 2 eggs, 1 Tbsp Coconut Milk, dash of cinnamon, dash of red pepper
  • Avocado Salad: 100g Avocado, 50g Roma Tomato (diced), 1 Jalapeno (diced), 1 Chipotle Peppe in Adobo Sauce (diced), 1/4c black beans, 1/4c Red Onion (diced), 1/2 medium tomatillo (diced)

Servings: 1 Nutritional Information: 837 calories, 85g Carbohydrates, 47g Fat, 31g Protein, 26g Fiber Directions:

  • Omelette:
    1. Whisk 3 eggs vigorously so as to add as much air as possible and set aside.
    2. Slice tomatillo, tomato, avocado and red onion in to half-moons.
    3. Chop cilantro.
    4. Pre-Heat pan for 3-5 minutes.
    5. Pour eggs into pan and allow to set.
    6. If egg bubbles form pop them and move the pan so that the egg fills the holes.
    7. After the eggs look to be fully set toss in the cilantro and then flip one side over the other.
    8. Cook for 1-2 more minutes on each side and then plate.
    9. Place vegetables in order: red onion, avocado, tomato, tomatillo until all are used.
  • Corn Tortilla French Toast:
    1. Combine masa harina and warm water until a ball is formed and set aside for 30 minutes or more.
    2. Cut the masa harina ball in half and form two more balls.
    3. Pre-Heat pan on high a bit of cooking spray.
    4. Place one ball in between two sheets of wax paper and press down with a flat object.
    5. Place corn tortilla into pan and make the second corn tortilla.
    6. Flip the tortilla and then make the custard by whisking the 2 eggs, coconut milk, cinnamon and red pepper
    7. Remove corn tortilla from pan and add it to egg mixture while putting the second corn tortilla into pan (may need more cooking spray.)
    8. When you flip the second tortilla in the pan, flip the tortilla in the custard.
    9. Now switch tortillas and repeat step 7 and 8.
    10. Remove the corn tortilla french toast and cut in half then plate.
  • Avocado Salad:
    1. I used dry black beans but you can used can but remember to drain and rinse.
    2. If using dry beans allow them to soak over night and then bring them to a boil and reduce to simmer for 1 hour or more until soft.
    3. In a bowl combine all ingredients and combine with a spoon. (Be careful not to press to hard and smash the avocado)

Plate your recovery meal and enjoy. 


Published in Breakfast Recipes
Saturday, 09 February 2013 13:28

Chocolate Raspberry Waffles Recipe

Chocolate Raspberry Waffles Repeat that to yourself a few times.  Go ahead I'll wait, and I'll help you out too. Chocolate. Raspberry. Waffles. Chocolate. Raspberry. Waffles. Chocolate. Raspberry. Waffles.  Now try to imagine not eating them.  Pretty tough to do isn't it.  Lucky for you there was a request for the recipe on my Instagram account. One thing you will notice about my chocolate raspberry waffles is that they are made with real raspberries and not a raspberry flavored extract.  Why?  Read this post from last year on why you should avoid artificial raspberry flavored items. There is no fruit that doesn't go well with chocolate as evidenced by these Chocolate Cherry Waffles and Chocolate Orange Waffles so when I saw the raspberries I just knew that a recipe for chocolate raspberry waffles was coming.  Ok, I'll stop talking (writing) and just provide the recipe for you:

Chocolate Raspberry Waffles

Ingredients: 1/2c Garbanzo Flour, 2 Tbsp Dark Chocolate, 1/4c + 1 Tbsp Unsweetened Coconut Milk, 1 Egg, 1c (140g) frozen raspberries Servings: 1 Nutritional Information: 441 calories, 71g Carbohydrates, 21g Fat, 22g Protein, 19g Fiber (Ideal 3:1 Carb:Protein ratio for recovery) Directions:

  1. In a bowl place frozen raspberries and set aside to allow to thaw (approximately 30-45 minutes)
  2. In a separate bowl add flour, egg and 1/4c coconut milk and whisk to combine well.
  3. In a third bowl add chocolate and 1 Tbsp of coconut milk and microwave for 30 seconds.
  4. Remove chocolate from microwave and stir to combine until all chocolate is melted then pour into waffle batter.  Whisk to combine well.
  5. Smash frozen raspberries with fork and then pour into batter and whisk until all ingredients are combined.
  6. Heat waffle iron per manufacturer's instructions.
  7. Pour batter into iron and allow to cook until all steam is gone.
  8. Remove from waffle iron, plate and serve with a side of fruit and coffee/tea.


  • Fresh raspberries will work as well.  If you have fresh raspberries heat them over low heat until they break down and smash with a fork then pour in batter.
  • Dark chocolate is not as sweet as milk chocolate so if you want it sweet add 1 Tbsp of turbinado sugar or honey.

Chocolate raspberry waffles are a great addition to your recovery meals or for a Sunday brunch with the family. Chocolate Raspberry Waffles Are Low In Ingredients But Big In Flavor.[/caption]  

What Is Your Favorite Combination With Chocolate?

Published in Breakfast Recipes
Monday, 14 January 2013 17:55

Baked Polenta And Eggs Recipe

This weekend I was watching Eat St on the Food Network when they featured a restaurant in NYC.  I cannot for the life of me remember the name of the restaurant of the chef but he made this polenta and egg dish that looked fabulous and it inspired me to created a baked polenta and eggs dish.  I was trying to figure out when I was going to be able to make this because I had already planned out my menu for the weekend but I was ready for some baked polenta and eggs.  Before I forget he also made a beet juice risotto that he deep-fried to form an arancini that looked remarkable. Later that night while tooling around on various social media sites I came across Pinch of Yum who had a resources page and one of her resources was for Easy Recipe, which is a plug-in for WordPress that allows you to enter your information and it will format the recipe and provide other data that you supply in a neat and concise manner.  This baked polenta and eggs recipe is the first time I am using this plug-in so please let me know, in the comments, what you think of the plug-in. I am not converting the blog to a foodie blog but you don't want to hear about my training which is why I am only doing a monthly update as I make my way to Ironman Texas.  There is only so much advice one can give on training through the winter so I have turned myself over to my kitchen and coming up with new recipes using ingredients that we all have or are easy to get.  The ingredients list for the baked polenta and eggs is short and one that you have the majority of the ingredients to already.  Oh, and before I forget my post tomorrow will be on setting up a transition area as I was asked about that on Saturday.....see it is not all about food. Now onto the recipe:

Baked Polenta And Eggs

Baked Polenta And Eggs Recipe
Recipe Type: Breakfast
Cuisine: American Italian
Author: Jason Bahamundi
Prep time:
Cook time:
Total time:
Serves: 1-2
Baked Polenta And Eggs is great for a weekend breakfast or brunch as it is a fairly hearty meal and not something you'll be able to make before running to work unless you prepare it the night before.
  • 1/2c Polenta (I use Bob's Red Mill)
  • 1 1/2c Water
  • 1/2c Red Gravy (sauce) - I make my own but use your favorite
  • 2 Eggs
  • Italian Seasoning
  • Salt
  1. Pre-heat oven to 405*
  2. Bring water to a boil in a pot and then add polenta.
  3. Reduce heat to low and allow to simmer while stirring the polenta.
  4. Sitr the polenta frequently to avoid sticking to the pot.
  5. As the polenta starts to set add italian seasonings and the salt. Continue stirring.
  6. After the polenta has absorbed all the water and is thick pour into a baking dish.
  7. Create well that is deep enough to hold the red gravy and egg but not so deep to touch the bottom of baking dish
  8. Pour approximately 1/2 the red gravy (with a spoon) into the well.
  9. Make sure there is still a well and if not create one again.
  10. Crack egg into each well then add more gravy around the egg.
  11. Place in oven for 12-15 minutes until egg sets to your desire.
  12. Remove from oven and allow to cool a bit before digging in.
Serving size: 1-2 Calories: 428 Fat: 9 Carbohydrates: 62 Protein: 19
If you are going to make your own red gravy then cook time is going to be longer than one hour.

Are You A Fan Of Polenta?  How Do You Prepare It?


Published in Breakfast Recipes
Friday, 11 January 2013 13:42

Carrot Cake Waffles

Carrot cake waffles are the second installment in my desire to convert desserts into waffles.  The first forays were the Black Forest Waffles and those were a success so building on that was going to be a challenge.  I started with Apple Pie Waffles that were good but left a little something out so I need to tweak my recipe before I post it.  The carrot cake waffles on the other hand hit the nail on the head. Originally I was going to post a cooking webisode on how to make corn tortillas, but then the carrot cake waffles were made and blew that recipe out of the water.  I can post that video tomorrow but I wanted to get this recipe up today so that you could make them this weekend.  These would be perfect on a lazy sunday morning or if you can swing it right after a race.  Imagine having carrot cake waffles after running your heart out.  Wait, I don't have to imagine as I'm racing tomorrow.  Looks like I will be making these waffles again tonight, freeze them and then when I get home from the race I will have a great recover meal. Enough about me and races you are saying so with that I will provide you with the recipe to the carrot cake waffles:

Carrot Cake Waffles


  • Waffle: 1/2c garbanzo bean flour, 100g shredded carrot, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice, 1 Tbsp Pecans (chopped), 1 Tbsp Vanilla, 3 Tbsp Egg Whites, 1/4c water
  • Coconut Whip: 1 can coconut milk, 1 Tbsp shredded coconut

Servings: 1 Nutritional Information:

  • Waffle: 330 calories, 45g Carbs, 8g Fat, 18g Protein, 12g Fiber
  • Coconut Whip: 57 calories, 2g Carbs, 5g Fat, 0g Protein, 1g Fiber


  • Purchase a can of coconut milk the night before, turn it upside down and place in fridge.
  • In a bowl combine the flour, carrot, cinnamon, nutmeg, all spice, pecans.
  • Once dry ingredients are well combined add in the wet ingredients (vanilla, egg whites, water) and mix until a batter has been formed.
  • Heat up waffle iron and follow the instructions of your waffle iron.
  • While waffles are cooking take the can of coconut milk out and open the bottom.
  • Scoop out the thick coconut milk and add 1 Tbsp shredded coconut and mix well.
  • After waffles are done remove from waffle iron and plate
  • Top with coconut whip, honey and extra pecans.

Raisins are also a favorite to be added to carrot cake so add them to your carrot cake waffles is you so choose.  You can also top the waffles with walnuts if you do not have pecans as well as real maple syrup instead of honey.


Published in Breakfast Recipes
Friday, 04 January 2013 11:44

Black Forest Cake Waffle Recipe

Black Forest Cake waffle was inspired by the recovery smoothie I made this past weekend.  I have been mesmerized by this cake for sometime and I am not sure why. Black Forest Cake is essentially nothing more than chocolate and cherries but for some reason when you make it into a cake I lose my mind.  Maybe it is the tartness of the cherries or the sweetness of the chocolate, but either way these flavors work very well together.

When I went to bed on Wednesday night I knew that I was making these black forest cake waffles for lunch.  Then I jumped into the water at the pool on Thursday morning and the water was so hot that the only thing keeping me going was the thought of these waffles.  I had 2500 yards to swim and with every turn of my arm my mind would wander to black forest cake, waffles, breakfast…..make now.  It got to the point that I lost count of how many laps I had done and I was only doing a 100y set.  Seriously, this is how bad I wanted these waffles.

It is no secret that I love waffles and when I get on a streak I tend to not stop.  Everything I look at becomes a recipe for waffles.  Earlier this week I posted Savory Greek Waffles and you want to know why?  It’s because I had made a Cobb Salad the week before.  I am now having thoughts of how to make waffles out of avocados after seeing this recipe for Avocado Creme Brûlée.  I am also having visions of an Apple Cider Waffle based on the recipe from the Apple Pie Oatmeal I posted about last week.  I guess what I am saying is that anything, and I mean anything, will taste great in waffle form.

Black Forest Cake Waffles

Ingredients: 1/2c Extra Thick Rolled Oats (I use Bob's Red Mill), 1 egg, 70g Frozen Cherries, 1 Tbsp Unsweetened Cocoa Powder, 1 Tbsp Chocolate Chips (I prefer dark chocolate or breaking off pieces of a dark chocolate bar), 1 pinch baking soda, 1 pinch baking powder, 1 Tsp Vanilla Extract, 1 Tsp Almond Extract (or use 1 oz raw almonds), 1/4-1/2c water (depends on how thick you want your batter)

Servings: 1

Nutritional Information: 317 calories, 55g Carbs, 9g Fat, 10g Protein, 9g Fiber


  1. Pre-heat your waffle iron.
  2. Blend the oats to create oat flour (or just use oat flour but I like the oats since I can blend on my own = cheaper!)
  3. In the blender add the cherries, cocoa powder, baking soda, baking powder, vanilla, almond and water and blend until well combined.
  4. Remove the batter and pour into a bowl.  Fold in your chocolate chips.
  5. Once waffle iron is ready pour batter and sit back and enjoy the smell of Black Forest Cake waffles cooking up.
  6. After your waffle iron informs you that the waffles are ready remove them carefully and plate.

There are so many things that you can do at this point and here are a few:

  • Serve with coconut milk whipped 'cream'
  • Place the coconut milk whipped 'cream' in center and make a sandwich then freeze for a black forest cake cream sandwich.
  • Serve with your favorite ice cream.
  • Serve with orange and a banana.

Let your imagination run wild and be creative with how you enjoy these waffles.  On this day I enjoyed them with some extra fruit.

Have Any Recipes For 'Non-Standard' Waffles?

Have Any Ingredients You Want Turned Into A Waffle?

Thank you for reading!


Published in Breakfast Recipes
Thursday, 27 December 2012 11:44

Baked Apple Pie Oatmeal

Baked apple pie oatmeal was thought of while writing the blog post from yesterday and having to review THE best oatmeal recipe.  I knew I was going to want oatmeal on Wednesday because of the snow that we received on Christmas Day.  Yes, Christmas Day 2012 was a white Christmas in Dallas.  Then Post Christmas Day became Iced Christmas and the drivers in Dallas were all over the place but with the bitter cold outside I knew I wanted the comfort foods.  For me that is not Mac N Cheese or any of the other comfort foods that most people associate with staying warm.  For me the comfort food is anything breakfast, but especially oatmeal.

Standing over the stove for even just a few minutes was not something I wanted to do though.  I wanted to pull a Ron Popeil so I decided to bake the oatmeal via the slogan of 'set it and forget it.'  As I was putting the ingredients together I could smell the warm apple pie baking in the oven and yet I had not even put the oatmeal in there.  After I set it in the oven and sat on the couch for 30 minutes I was brought back to the kitchen before I knew it as the smells wafted through the house.  The smells of apple pie were permeating the entire living space and I could not wait to dig in but I need to let it bake some more and so I did the next best thing.  I made a spinach omelette and both were done at the exact same time so I could enjoy a brinner or comfort foods.

Here is the recipe and I can't wait to hear how it comes out for you:  

Baked Apple Pie Oatmeal

Ingredients: 1/2c Rolled Oats, 1/2c Coconut Milk (unsweetened), 2 mini boxes of raisins, 154g Pink Lady Apple (medium-sized, cored, peeled and chopped), 1 0z Pecans (approx. 20 halves-crushed), 1 Tbsp Chia Seeds, 1 Large Egg, 1 tsp cinnamon, 1 tsp vanilla, 1/8 tsp nutmeg, 1 tsp allspice Servings: 2 Nutritional Information (per serving): 358 calories, 45g Carbs, 18g Fat, 9g Protein, 11g Fiber Directions:

  1. Pre-heat oven to 375*
  2. In an oven safe dish spray a tiny bit of cooking spray and layer with 1/2 of the chopped apples and raisins.
  3. Top the first layer of apples and raisins with 1/2 of the oatmeal then repeat with apples, raisins and oatmeal (sort of oatmeal lasagna.)
  4. Whisk the egg, milk, vanilla extract, chia seeds and spices together.
  5. Pour the milk mixture over top of the oatmeal lasagna (I may have coined a new food terms).
  6. Top with the crushed pecans.
  7. Place in the oven and set to bake for 35-45 minutes.
  8. After the oatmeal has baked removed from oven, slice in half with a sharp knife and then scoop out the servings and enjoy.

You can top with homemade nut butter, maple syrup or honey. If you want to make the omelette and time it perfectly start making the omelette when the oatmeal has baked for 30 minutes.  Both will finish at the same time.  

Have you made baked oatmeal before?  What flavors have you used?

I am thinking of a Peach-Blueberry Baked Oatmeal Next


Published in Breakfast Recipes
Monday, 24 December 2012 11:44

Mexican Cornmeal Pancakes

Mexican cornmeal pancakes are a great addition to the brunch rotation because it is both savory and sweet.  I came up with this notion when I opened the door to my pantry last week and saw the cornmeal sitting there and thought: I haven't used that in a while. I took down the cornmeal and wanted to come up with something that wasn't just a simple corn muffin or corn bread.  I started looking around and it seemed like everything that would go into a taco was jumping out at me.  I grabbed the avocado, the red onion, the jalapeño, black beans and hot sauce. This recipe is quite simple and I would suggest that you make the batter the night before so that it has some time to set up or make it first thing in the morning so that it is ready to go by the time brunch rolls around.

Mexican Cornmeal Pancakes

Ingredients: 1/2c Cornmeal, 1/4c Garbanzo Bean flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 1 egg, 1/2c water, 1/4c black beans (dried), 100g Avocado (chopped), 30g Red Onion (chopped), 1 jalapeño (chopped), hot sauce Servings: 4 (2 pancakes each) Nutritional Information (for pancakes only): 140 calories, 24g Carbs, 3g Fat, 6g Protein Directions:

  1. In a bowl combine cornmeal, garbanzo flour, egg, baking soda, baking powder, water and mix until well combined.  Set aside.
  2. Bring 2 cups of water to a boil and add beans.  Allow beans to cook until tender (approximately 30 minutes)
  3. Cool off beans under water and add to cornmeal pancake batter.  Mix well.
  4. Cover with plastic wrap and place in refrigerator for a minimum of 2 hours, but better overnight.
  5. Bring pan to medium-high heat and spray with a bit of cooking spray.
  6. Pour 1/4c of batter into pan and allow to cook for 3-5 minutes.  Your pancakes are ready to flip when steam holes form and outer edge is dry.
  7. After flipping allow to cook for 2-3 minutes and then plate.
  8. Top with chopped red onion, jalapeño, avocado and add as much hot sauce as you like.

To make this vegan replace the egg with a chia egg.  This is wheat-free and gluten-free recipe that does not come with the calories that most gluten-free flours have.

Published in Breakfast Recipes

I set up a YouTube channel for my blog and the channel has videos for Ironman Texas and Ironman Arizona amongst other videos with recipes.  Those videos were still photos put to music and I enjoyed putting them together but I want to take it to the next step.  I am going to expand the Cook Train Eat Race TV selections by shooting and editing a 'cooking show'.  Since I will be doing this on my own there will not be a lot of different camera angles but instead mostly just from behind the stove and with some 'quality' editing a show will blossom.  I am hoping that the videos I shoot will be short but helpful to others and provide tasty recipes. The first episode is going to be a simple pancake recipe.  As you know I have recently gone wheat free and the majority of pancake mixes out there require wheat flour but Jeff provided a recipe for wheat free waffles and I have made some adjustments.  Jeff's recipe called for a banana and I replaced that in this recipe with a sweet potato but everything else is the same.  The recipe is in the video so check it out and let me know what you think.

What did you think?  I know the lighting isn't great and the angles aren't the best but this was the first one out of the box.  I will happily take any and all constructive criticism to help make this a better video for you.  Maybe one day when The Food Network or Cooking Channel sees this they'll provide me with a studio and lighting so that it looks much better. Thank you for watching and be on the lookout for my interview with Mandy Farrar tomorrow.

Published in Breakfast Recipes
Thursday, 22 November 2012 15:36

Thanksgiving Breakfast

Thanksgiving is all about eating until your pants burst or so I have read.  Ever since I started the endurance lifestyle my calorie consumption has changed quite a bit. In my first marriage Thanksgiving was just a day to eat, eat and eat some more.  After doing Thanksgiving at her family's house, which included dessert we went to my family's house and that including all the trimmings as well.  It is said that the average American will consume 3000 calories in their Thanksgiving meal.  This meant I was consuming 6000 calories and that is not an exaggeration.  Today my views of the holiday and eating habits have changed. My first Thanksgiving as a vegetarian was going to be scary or so I thought.  This holiday is my favorite of all the holidays because of the lack of pretense but also because I was a huge turkey lover.  Throw on the gravy and my ex-father-in-laws stuffing and man alive the gluttony was on like donkey kong.  That first meal was full of brussels sprouts, cauliflower, spinach and stuffing (sans bacon.)  I was in heaven as my stomach was not bloated and I ate very well and in control.  This was going to be great. I also realized how important it was to eat breakfast so that when we sat down I did not have the grumbling stomach and forget about controlling myself.  That is when I started to think that having breakfast was important but not just any breakfast. A breakfast that was packed with protein to make me feel fuller longer was important and so I created a recipe that would be perfect for a late breakfast and would help carry me through to meal time. For those of you on the East Coast this may be too late or just on time.  For those of you on the West Coast just time this perfectly so that you are not diving over 'THAT' Uncle to get to the Turkey or Brussels Sprouts.

Thanksgiving Brussels Sprouts Hash and French Toast Waffles


  • Brussels Sprouts Hash: 2 Hard Boiled Eggs (chopped), 54g Brussels Sprouts (sliced), 2 Sun-Dried Tomato Halves (chopped)
  • French Toast Waffles: 4 slices Brown Rice Bread, 1 egg, 1/2c Coconut Milk, Cinnamon

Nutritional Information:  440 calories, 45g Carbs, 18g Fat, 20g Protein Directions:

  • Pre-heat waffle iron and a saute pan (no oil.)
  • In a shallow bowl combine the egg and coconut milk to create a custard.  Stir in the cinnamon until well combined.
  • In the heated pan add the brussels sprouts and allow to brown (approximately 5 minutes)
  • While brussels sprouts are browning add the bread to the waffle iron and cook as you would any other waffle.
  • After brussels have browned a bit add in the sun-dried tomatoes and the eggs and cook until eggs begin to brown a bit.
  • Plate the brussels sprouts hash and the french toast waffles should be done at the same time.
  • Plate the waffles and add PURE maple syrup or honey.
  • Enjoy with a cup of coffee or green tea.


Published in Breakfast Recipes
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