• Pancakes
• Oatmeal
• Tofu veggie scramble with potatoes (or as burritos)
• Scones (Dreena Burton's Squirrelly Scones- YUM!)
• Cinnamon rolls
• Bagels with peanut butter or vegan cream cheese

• Sandwiches (PB&J, tofu or tempeh, soy cheese)
• Samosas Lentil and/or grain salad with veggies

• Chili and cornbread
• Veggie burgers and sweet potatoes or grilled corn
• Veg kabobs, hummus, pita bread
• Pasta with sauteed veggies
• Soup and bread
• Red lentils and kale with bread

• Muffins or quick bread
• Cookies
• Veggies and dip
• Fruit (incl. apples w/PB)
• Bars 
• Nuts
• S'mores!

1. Preheat oven to 375〫F (190〫C) degrees.
2. In a large bowl, combine flour and ground oats. Sift in the baking powder, baking soda, and cinnamon, then stir in remaining dry ingredients and combine well.
3. In another bowl, combine applesauce, soy milk, maple syrup, vanilla, and oil.
4. Add the wet mixture to the dry and mix gently until just combined (do not overmix). Spoon into a lined or lightly oiled muffin pan and bake for 19-24 minutes (mine took 19), until golden brown and a toothpick inserted in the center comes out clean.

1. Combine the oats and chia seeds in a bowl and top with the fruit.
2. Blend the water, dates, cashews, and vanilla on high until smooth (should be milk-like). Pour over the fruit and oat mix.

1. Preheat broiler. Cut peppers into quarters and remove cores and seeds. Place the peppers, skin-side up, in a single layer on a baking sheet. Broil until the skins are blackened all over, 15 to 25 minutes. (You may need to move the peppers around on the baking sheet if they are cooking unevenly.) Transfer peppers to a large bowl and cover with plastic wrap. Peel when cool enough to handle then coarsely chop. 
2. Combine the peppers, breadcrumbs, oil, onion, lemon juice, salt, cumin, sugar, cayenne and cloves in a blender or food processor; puree until smooth. Add walnuts and blend again until smooth. (Some of the walnuts can be added after blending, if some texture is desired.) The dip should have the consistency of a batter: if too thick, blend in some hot water, a teaspoon at a time. If too thin, add more breadcrumbs. Transfer to a bowl. Just before serving, garnish with pine nuts.

1. Reduce the yogurt to 1/4-1/2 cup and add 1/2 a frozen banana to the puree. Add a splash of apple juice, if necessary, to make blending easier but keep the mixture thick.
2. Drizzle agave nectar or honey over the top of the berries and bananas if you like things a little sweeter.
3. Add 1 Tbsp of hemp seeds for extra protein and iron (either to the puree or sprinkled over the top).
4. Use tropical fruit such as mango, pineapple, or papaya instead of banana and strawberries. Top with a sprinkle of shredded coconut.

I converted a banana bread recipe into muffins today and they turned out so good that each of my kids ate two of them. That's no big deal for my almost-two-year-old, who will eat almost anything (I've seen him wolf down kale chips and ask for more!). But my four-year-old tends to be quite picky and he loved these muffins. These are free of "chunks" for my kids' sake, but you can add walnuts, raisins, blueberries, or other things if you like.

1. Preheat oven to 350°. Mash the bananas in a small bowl and add applesauce, both extracts, sugar, oil, and milk. Mix well.
2. Combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add the wet ingredients and gently stir until combined but don't over-mix or your muffins will be tough. Add more milk of the batter is super thick (it should be thick but not cookie-dough thick).
3. Spray a muffin pan with non-stick cooking spray and fill the muffin cups level with the top. Since this is a converted loaf recipe, I found that it make only 11 muffins. Your mileage may vary. Bake for 20 minutes or until they are lightly browned and a toothpick inserted in the center comes out clean.

1. A fast-burning simple carb layer for quick energy.
2. A slower burning complex carb layer for sustaining energy.
3. A little bit of protein (5-10 grams) to keep my blood sugar even.

• Fruit and nut energy bars (e.g. Larabar), especially those containing dates
• Whole grain toast with peanut, almond, or sunflower seed butter and a serving of fruit or a few dates
• One serving of fruit and a handful of nuts
• A smoothie containing banana, berries, protein powder or soymilk, and ground flaxseeds or chia seeds
• Vega Sport Performance Optimizer (here and here) and toast with peanut, almond, or sunflower seed butter
• Soy yogurt
• Apple with peanut butter and oats (slice the apple, spread PB on the slices and dip them in rolled oats)

• Chocolate soymilk
• Cup of lentil soup with brown rice and a serving of fruit
• Green smoothie
• High-protein cereal (e.g. Kashi Go Lean) with soymilk and berries or bananas
• Chia yogurt snack
• Oatmeal with added protein (see recipe)
• Super pancakes with added protein and topped with fruit (skip the syrup)