Tag: superfood

Meatless Mondays: Spicy Breakfast Bowl featuring Gardein 🍲

Published on by NAWaterman4 Comments

Hey my friends!

So I’ve teamed up with Gardein to share with you this amazing breakfast bowl I created using Gardein’s spicy breakfast sausage patties. This is by far one of my most favorite breakfast meals I’ve been making for months …of course when I’m not doing the intermittent fasting!

It is quite a simple, yet tasty recipe and here are the ingredients you need for 1 serving:

  • 1 Gardein spicy breakfast sausage patty
  • 1 1/2 cups of baby spinach
  • 1 cup firm tofu ( 12 tbsp of egg white if not vegan)
  • Olive oil butter
  • Jalepeno
First thing you want to do is heat frying pan with a dab of olive oil butter.  Once heated, add the sausage patty into the frying pan. Chop the baby spinach and jalepeno into small pieces and set to the side.  You also want to cut the tofu into small pieces, as the goal is to make it look like scrambled eggs whites.

Before the sausage is fully heated, chop the patty into small pieces and add the chopped spinach and jalepeno into the frying pan.  Once the spinach gets wilted, add the tofu and stir all the ingredients together (for those who prefer to use egg whites, add 12 tbsp of egg white liquid).  You don’t need to add any seasoning to this dish, as the Gardein sausage patty is already spicy and well seasoned.  Once completed stirred, pour into the bowl and enjoy.


I hope you enjoy this breakfast bowl as much as I do.  And don’t forget to purchase your Gardein breakfast sausage patties.  And if you don’t like spicy, they do have the original option.

As always, talk to you soon my friends.  Please stay home and stay safe 💋

Meatless Mondays: Stuffed Shells

Published on by NAWaterman6 Comments

Happy 2020 my friends!

I bring to you my first vegan recipe of the year after taking a much needed break after blogmas…

I used to purchase this vegan ricotta called Tofutti and for some reason my local supermarket stopped selling it. It’s been 2 years since I’ve seen that ricotta.  So the other day I went to a newly built supermarket in a neighboring town.  Low and behold what did I see…Tofutti. Needless to say, I was one happy camper.  You would have thought I won the lottery.  I picked up every container they had.

Stuffed ShellsInstead of making the typical lasagna dish, I wanted something not as heavy, but with the same flavor.  What else is better than stuffed shells with ground beef-less sauce and here’s all you need:

  • Pasta shells
  • Pasta sauce
  • Ground beef-less meat
  • Tofutti ricotta
  • Baby spinach leaves
  • Seasoning
  • Extra virgin olive oil

First thing you want to do is boil the water.  I like to add my seasoning abd olive oil to the water.  Once it comes to a boil, add the pasta.  While the pasta is cooking, you want to prepare the sauce.  Add a teaspoon of olive oil to the skillet, then add the beef-less ground with 1/4 cup of water and seasoning.  Add the pasta sauce to the beef-less ground and mix.
Preheat your oven to 375. 
You want to chop up the spinach because you’re going to add it to your mixture.Now it’s time to start assembling…
Add the ricotta to the pasta shella and some of the ground beef-less sauce.  Once you compete that, pour the remaining sauce over the pasta.Cover the dish with foil and put in the oven for 35 minutes.I hope you enjoy 😋.  Let me know if you try this recipe and what you thought about it.


Until next time, night night 💋

Blogmas #16: Meatless Monday… Sweet Potato Cornbread Muffin

Published on by NAWatermanLeave a comment

Hey my friends!

So the other day I had leftover mashed sweet potatoes. I am not a person that really enjoys eating leftovers. Don’t know why, I guess I’m just weird.

Anyhow, I wanted to do something fun with the sweet potatoes, so I thought about turning it into muffins. I then thought about how I can make sweet potatoes into muffin due to its consistency. So I them thought of making sweet potato cornbread muffins…vegan style.

Here’s what you need for mashed sweet potato:

  • 4 medium sweet potatoes
  • 1 tbsp Cinnamon powder
  • 1 tbsp nutmeg
  • 2 tbsp Plant based butter (loving the country crock plant based)
  • 1/2 cup almond milk

Here’s what you need for cornbread:

  • 1 cup Cornmeal
  • 1 cup Almond milk
  • 1 cup Flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Plant based butter melted

Boil the sweet potatoes after you peel and cut into quarters. Once cooked and after draining the water, mash the potatoes, add the milk, butter, cinnamon and nutmeg. Whip until you get a fluffy consistency. Set aside. ..

Preheat oven to 425 degrees. In a separate bowl, add all the dry ingredients (cornmeal, flour, sugar, baking soda, baking powder and salt) and mix. Begin adding in the almond milk and melted butter. Mix well. Once you have completed mixing, begin adding in the mashed sweet potato. Mix well.

Add mixture to the muffin pan (make sure the pan is sprayed with coconut oil spray or use cupcake liners). Put the pan in the oven and bake for 20-25 minutes.

These muffins are great as a side dish to your Christmas dinner or perfect for Christmas brunch 😋.