Pineapple Salad

Pineapple Salad
1 pineapple, ripe and cut into small pieces
1/2-1 cucumber, cut into small 1/4 wheel slices or half moons
1/2 red pepper, diced
2 Tbsp cilantro, chopped
1 lime, juiced

Stir well to combine and serve or store in fridge up to 7 days.

Amazing Meals’ Triple Berry Sauce

Amazing Meals’ Triple Berry Sauce
Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2
For information, find Amazing Meals on Facebook or email:

Yield: 3 cups; 6 (1/2 cup) servings:

3/4 cup maple syrup (or to taste)
3 Tbsp cold water
1 Tbsp Non-GMO cornstarch
Pinch of salt
4 cups any combination of fresh or frozen unsweetened blueberries, raspberries, and/or sliced strawberries.

In a saucepan, whisk the maple syrup, cold water, and cornstarch until the cornstarch is dissolved, then cook over medium-high heat until the sauce bubbles and thickens, stirring occasionally. Stir in the berries; bring the sauce back to a boil, then reduce the heat to medium-low and simmer for 5 minutes. If desired, add a pinch of salt. Serve hot or cover and refrigerate.


Instant Pot® or Oven Steel Cut Oats

The Instant Pot is my favorite new cooking toy! Wow, things just cook faster and it’s very safe.

1 cup steel cut oats
3 cups water
5 medjool dates, pits removed

Put the ingredients into the Instant Pot and set the manual button for 15 minutes on high. If using your oven, simply add the ingredients to a covered casserole dish and bake at 350 degrees for 60 minutes.
Voila, yummy oats ready for any fixins with extra for the next day!

Avocado Toast

Avocado Toast
(Jolie’s favorite snack or breakfast!)

1 avocado
2 slices toast
1 Splash lemon juice
Freshly ground salt, pepper and/or sprinkling of: lemon pepper, garlic powder, cumin, Mrs. Dash etc.

Halve avocado and remove the pit. (see video) Scoop out the avocado and slice or mash. Spread onto freshly toasted bread, sprinkle with lemon juice and season to taste. Warning, may become addictive.

Amazing Meals’ Banana Pancakes

Amazing Meals’ Banana Pancakes
Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2
For information, find Amazing Meals on Facebook or email:

Yield: 12 pancakes

2 cups whole wheat pastry flour
2 Tbsp natural brown sugar or Sucanat
1 Tbsp non-aluminum baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
2 cups non-dairy milk
2 ripe bananas
1½ Tbsp lemon juice
1 Tbsp Ener-G Egg Replacer

OPTIONAL PANCAKE TOPPING: Triple Berry Sauce (see separate recipe)

Preheat skillet to medium-high (300-350°F). In a mixing bowl, combine the whole wheat flour, natural brown sugar, baking powder, baking soda, cinnamon and salt. In a blender, combine the non-dairy milk, bananas, lemon juice and egg replacer; blend until smooth, then whisk into the dry ingredients just until the batter is smooth. (To avoid tough pancakes, don’t over mix).

Lightly grease a skillet or griddle. Spoon the batter to form 4-inch pancakes; fry until many bubbles appear on the surface, then flip and fry on the other side. Serve immediately, or stack on a platter in a warm oven until needed. Freeze any leftovers!

Pecan-Flax Waffles 

Pecan-Flax Waffles 

1 cup whole wheat pastry flour
1 cup unbleached flour
1/4 cup golden flax seeds, ground in coffee grinder or pre-ground
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups vanilla creamer, almond milk or milk alternative
4 oz silken tofu – firm (1/3 of the 12 oz box) OR use 1 ripe banana
1/2 cup water
2 Tbsp mild-flavored oil (grape seed)
1 Tbsp Vanilla (optional if using vanilla creamer)
1/2 tsp almond extract (optional)
1/2 cup roasted pecans (Bake at 350 for 8 minutes – cool and chop)

Preheat waffle iron to medium-high. In a large mixing bowl, combine the flours, flax, baking powder, salt and cinnamon. Using a blender, blend the creamer/milk, tofu, water, oil and extracts, if using. Blend well.

Lightly stir the liquid blend into the dry mixture, just until dry ingredients are moistened. The batter should be thin-ish. If it is too thick, the yield will be less and waffles not as light. Spray the waffle iron with no-stick spray. Pour batter onto waffle maker (using directions of your waffle iron for quantity per waffle). Add pecans. Bake until steam stops rising from the sides of the waffle iron. Serve with fresh berries, jam or pure maple syrup. Freeze leftovers.

Egg-y Brunch Casserole

4-6 slices rye bread – day old
1 bag hash browns or cubed potatoes, thawed to room temperature
2 packages Mori-Nu silken tofu, firm
¼ cup water (don’t use any if your tofu is watery, use judgement)
3 Tbsp McKay’s vegan chicken seasoning
4 Tbsp nutritional yeast
1½ Tbsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp tumeric
1 tsp parsley
1 tsp salt
1 box veggie-based breakfast sausage patties, thawed and crumbled

Directions: Oil a 9×13 pan and set the oven to 350˚F. Steam cook the potatoes if they aren’t already thawed out. Rip up or slice the rye bread and place on bottom of prepared pan. Blend the tofu, water and seasonings until smooth. Pour ½ mixture over the bread. Layer the potatoes on top, pour the rest of the tofu mixture on and add the crumbled sausage. Sprinkle with paprika. Cover and bake for 30 minutes. Uncover and bake for 20 minutes or until the mixture is well set and the tops of the potatoes start to brown. VEGAN

Key Lime Oats with Mango

I really like the way fresh lime juice just makes foods taste fresh and refreshing. Adding lime has put a whole new spin on eating oats for me. Quick cooking steel cut oats (specifically) are excellent, easy and fast. This is a refreshing way to enjoy leftovers as well!

1 1/2 cups cooked steel cut oats, cold or warm
1 small lime, juiced (use ½ lime if larger)
1 mango, chopped (or try peaches – thawed frozen)
2 Tbsp pure maple syrup
Dash of cinnamon

Combine all and adjust pure maple syrup to your desired taste.

Pumpkin Pancakes

2 cups whole wheat pastry flour (or 1/2 white, 1/2 whole wheat) pumpkin pancakes- cookin'
2 Tbls. natural brown sugar or sucanat
1 Tbls. Baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

3 cups non-dairy milk
1 cup organic pumpkin
1 Tbls. Lemon juice
1 Tbls. Ener-G egg replacer or ground flax seed
1 Tbls. vanilla
1/2 cup walnuts, chopped (optional)

Pumpkin pancakes

Pumpkin pancakes

In a mixing bowl, combine the first 7 ingredients. Add the next 5 ingredients (not the nuts) to a blender and blend well. Gently mix the wet into the dry ingredients and stir until just combined. Add the nuts if using. If the batter seems too thick add a bit more milk. Using a 1/4 cup measuring spoon, scoop the batter onto a greased griddle or skillet. Wait patiently for the bubbles to form before you flip. Having the heat set at just the right temperature and waiting until the pancakes get cooked in the middle- are key points for pancake making. Keep cooked pancakes in a warm oven while cooking the rest of the batter. Freeze leftovers for “toaster  or microwave pancakes”. They may be more moist as the pumpkin will produce a heavier pancake. Serve with pure maple syrup and apple butter or berries.

Baked Oatmeal Recipe

Baked Oatmeal Feeding a few extra for breakfast? This great way to make oatmeal in the oven is easy and elegant.

3 cups rolled oats
3 cups coconut vanilla milk
3 ripe bananas, sliced
2 cups fresh or frozen blueberries
1 cup chopped walnuts (optional)
1/2 cup brown sugar (plus more for serving)
1/2 cup chopped dates (optional)
1 Tbs vanilla
2 tsp cinnamon
2 tsp baking powder
2 tsp ground flax (optional)
1/2 tsp salt

Preheat oven to 350 degrees. Earth Balance butter a 9×13 baking pan. Slice the bananas & set aside. In a large mixing bowl stir all remaining ingredients well. Gently stir in the blueberries.

Layer the sliced bananas on the bottom of the pan. Pour the blueberry oatmeal mixture on top. Cover tightly and bake. Bake 25 to 30 minutes.

Tower Garden
Juice Plus +