Tofu Scramble

I'm going to have to apologize for this one because I cannot remember where exactly I got the recipe, but I've already memorized it. Super simple healthy breakfast, here you go!

Tofu Scramble

Ingredients:
1 serving tofu (about 4-6 oz.), crumbled
1/2 tsp cinnamon
1/2 tsp cumin
1/4 turmeric
olive oil
1 clove garlic, minced
1/2 onion, chopped
1/2 bell pepper, chopped
mushrooms, red bell peppers (any other vegetables you would like)
3 tbsp tomato sauce

Preparation:
In a small bowl, mix the crumbled tofu with the cinnamon, cumin and turmeric. I tend to go heavy on the cumin and light on the turmeric (which I read is more for color anyway).

In a medium sauce pan, heat the oil and add the garlic and onions. Saute until fragrant, about 2-3 minutes, and then add the rest of the vegetables. Cook through for about 4-5 minutes and add the tomato sauce and tofu and warm through. I generally use the prepared jarred sauces, but you can also use 1 tbsp tomato paste with some water as well.

Enjoy!

Muffin: bread baked in small portions

At the house, a variety of fruit is a must. Put it in a carb and you've got the best of both worlds.

The day I made these I saw 3 bananas about to go south of the border (something my dad used to say) so this was the perfect recipe to try out.

Banana Crumb Muffins
Recipe from Allrecipes

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preparation:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Tine's Notes: Followed the recipe to a T. No changes! These will definitely brighten your morning! Not overly banana-y. If you want a smooth muffin, make sure you mash the bananas well. There were a few chunks in mine-- not exactly the best texture. They keep well and the topping stays crunchy for a couple of days- eat them quickly! This made 12 muffins instead of the 10 in the recipe.

Thing I learned: I deserve a pastry blender with the types of baking I do.