UCookbook

Anti-breakfast

Mango-Avocado Cracker Topping

Ingredients

Topping (makes 3 servings):

• 1 mango, diced into cubes
• 1 avocado, diced into cubes
• 2 tablespoons sunflower seeds
• 2 tablespoons extra-virgin olive oil
• salt and black pepper, to taste (just a sprinkle recommended for the salt, can be more liberal with pepper)
• fresh lime juice (1/2 a lime, squeezed)

Toast:

• Toasted whole wheat bread slice or
• 5 large whole wheat, whole grain, or rye flour crackers (recommended)

Directions
To cut the mango, slice it down its axis so you have two halves. There is a pit inside—remove it. Next, make crisscrossing slices into the mango flesh, almost to the skin. Then press on the outer side of the mango half to invert it and push out the mango slices. Prepare the avocado in the same manner. Combine the mango and avocado cubes in a large bowl. Add 2 tablespoons sunflower seeds, 2 tablespoon extra-virgin olive oil, salt to taste, black pepper, and squeeze half a lime’s juice over the bowl. Mix ingredients well. Top your crackers (or toasted whole wheat bread) with about 1/3 of the mixture. Save the rest of the topping: cover the bowl with plastic wrap and keep the rest in the fridge. Use within a couple of days.

Breakfast Cookies

Ingredients

• 2 1/3 c. quick oats
• 3/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 c. almond butter
• 1/4 c. maple syrup or honey
• 2 large, ripe bananas (1 c.)
• 1/3 c. semi-sweet chocolate chips
• 1/3 c. sliced almonds (optional)

Directions
Preheat oven to 325°F and mix together all ingredients in one big bowl. Line a large cookie sheet with parchment paper. Put the cookies on the tray. Each cookie should be about 3 Tbsp. Because the cookies will not expand while baking, spread the tops until desired thickness is achieved. Bake for 15 minutes until the edges are slightly brown. Allow cookies to cool on the cookie sheet. Enjoy in the morning!

Rice and beans

Ingredients

For the rice:

• 1 c. of cooked  rice
• 3 tsp. garlic powder  powder

For the beans:

• 1 1/2 c. beans
• 1 tsp. salt
• 4 Tbsp. curry powder
• 2 Tbsp. onion powder
• 2 Tbsp. garlic powder
• 1 pinch of sage
• 2 Tbsp. butter
• 1/2 c. tomato sauce

Directions
In a  bowl, mix together all of your spices. In a sauce pan pour 2 Tbsp. of your favorite oil (I'm using coconut oil). Let it melt. Take a can of your favorite beans (I'm using white kidney beans). Drain the water off, and pour the beans into the sauce pan. Place the lid on and let them cook for 5 minutes. Open the lid then stir in your seasonings until all of the beans are covered.

Add the tomato sauce on medium heat and mix in your 2 Tbsp. of butter. Add rice to the mix, half a cup at a time, until you are satisfied with the amount, taste and texture.