Since becoming a vegetarian, I found a love of breakfast foods. I can eat breakfast for breakfast, lunch, or dinner, because it’s so easy and fast! But, as I’m trying to make over my diet, I need to reevaluate my breakfast staples.
My morning meals on weekdays usually consists of various combinations of eggs, cheese, vegetarian sausages, tempeh, and some type of bread. These aren’t necessarily unhealthy options, but variety is my problem. Having two eggs a day a few times a week is fine, but having two eggs a day everyday of the week probably isn’t the best idea. I need to add more fruits and veggies to my breakfast, and find alternate sources of protein.
This morning I ate peanut butter and a banana on a slice of whole wheat toast. I think that was pretty healthy. Looking back, I suppose this meal was a little high in carbs, but it’s a start.
I find that it’s easier for me to make more diverse meals if I have a list of things I like that I can choose from without too much thought.
Here’s my list so far:
- Scrambled eggs with veggies
- Plain yogurt with fruit
- Tofu scramble with veggies
- Oatmeal with fruit and ground flax seeds
- Hemp protein smoothies
- Spinach, yogurt, and fruit smoothies
I’d love to hear any suggestions or feedback from you, so please message me or comment if you have any.
This recipe is something I started making only a few months ago. One day I needed lunch and started googling vegetarian sandwich ideas, and to my surprise I saw that people use chickpeas the same way as tuna or egg salad. While the recipes I found seemed tasty, they required ingredients I don’t normally keep in my house so I basically flavored my mashed chickpeas like I would an egg salad sandwich.
1 can of chickpeas (drained, rinsed, and mashed)
3 tablespoons of mayo (I use Wegmans Organic)
1/4 of a small onion (chopped)
1/2 stalk of celery (chopped, I chop it finely so my one-year-old won’t choke on it)
1 hard boiled egg (shredded) (optional)
1 teaspoon Dijon mustard
Garlic powder (to taste)
Salt (to taste)
Pepper (to taste)
Paprika (I don’t really know if this adds flavor but I like the color)
Dried parsley (Also because I like the color)
Mix all the ingredients together. That’s it!
My usually go to is to make this into a sandwich with whole wheat bread, lettuce and tomatoes.
Since my kid is on a bread strike, I’ve given this to him on crackers and he licks it off and tosses the crackers.
It’s also pretty tasty wrapped inside a leaf of romaine lettuce or alongside a salad.
“Wait, you’re a vegetarian?” or “I’m sorry, I forgot you’re a vegetarian,” are comments I usually get when eating around family members or close friends. It’s not something I talk about much outside of it coming up in conversation. It doesn’t feel abnormal to me. It isn’t until my husband mentions it to someone that people realize I don’t eat meat.
I suppose TV shows and movies would like you to think that anyone who is vegan, vegetarian or pescetarian is self-righteous, and sure to guilt you for your love of animal carcasses. I’m positive there’s tons of people like that, but it’s important to me to respect other people’s choices if they respect mine. I’ve met many more pushy meat eaters than self-righteous vegetarians or vegans. I’ve had family members who try to invalidate my preferences with laughable arguments and justifications for their meat eating choices. These conversations usually end with me continuing to be a vegetarian and them continuing to eat meat.
With that said, it is not my goal to convert anyone. I don’t even plan on explaining my reasoning for not eating meat, unless I feel it’s appropriate or necessary. I’m learning how to be a better vegetarian by trying out new recipes and sharing ones that I’ve already mastered. If you’re reading this, welcome, and I’d love for you join me in my journey!