Egg and Tomato Scramble

For me tomato and eggs go together like nothing else. This dish is a favorite of mine, so in honor of the day I was born as I celebrate my birth anniversary here it is:

Egg and Tomato Scramble

2 eggs

1 tomato

1/4 onion
1 sprig parsley

Sea salt

Coconut oil/olive oil

Method

Break eggs into a bowl, whisk  and set aside.  Chop tomatoes, parsley and onion. In a pan heat oil and saute onions until translucent.  Add eggs, tomatoes, parsley and sea salt. Stir.  Keep stirring until eggs are almost done.  Turn off heat and continue stirring - the remaining heat will finish cooking the eggs.

Serve and enjoy! 

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Lunch Ideas

This is Lunch Ideas Showcase #2. Every Thursday I'm featuring some of the lunches we've eaten as a family to help trigger ideas for your own vegetarian lunch.  Some of the picture may be from some time ago when I was waiting on God for a camera so please excuse the picture quality.  If there is a recipe available I have linked the recipe name in red to the recipe so click away and enjoy.

Also feel free to share your own vegetarian meals in the comments to help trigger ideas for me too.  Take care and enjoy!

Mixed Vegetable Rice, Carrot Casserole, Pumpkin chunks, Fish, Lettuce Tomato Sesame Salad, Ground Provision Mash

Boiled green banana, Curried Beets, Roasted Breadfruit, Lettuce, Sliced Cucumber

Pumpkin soup served with Raw ripe Plantain and Avocado

Lentils served over Yellow Rice with Avocado and Sliced Tomato

Cabbage Pumpkin Slaw, Lentils, Sweet Potato, Seasoned Raw Ripe Plantains, Boiled ripe plantain

Rice and red beans, Fish in a Tomato based Coconut Milk Sauce, Raw Ripe Plantain and Lettuce Salad

Macaroni with Curried Green Beans Dish, Lentils, Boiled green banana

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Breakfast Ideas

Welcome to our 2nd edition of breakfast ideas. A showcase of breakfasts we've eaten as a family to help trigger ideas for your own vegetarian breakfasts. Feel free to share your breakfasts in the comments as well so I could get some ideas too. 

Some of the pictures are from quite some time ago so please excuse any dark or poor quality ones in there. In cases where the recipe is available I've linked the caption below the picture in red to the recipe so you can click it to get the recipe. Enjoy!

Scrambled eggs, Carrot and Green Bell Pepper Saute and Wholewheat Plait Bread

Breadfruit, Tuna, Avocado

Sauteed Christophene (Chayote), Lettuce and Tomato

Wholewheat bread, Avocado Pizza, Boiled Egg, Banana Coconut Muffin

Breadfruit, fish eggs in coconut milk, tomato avocado salad

Scrambled eggs, Avocado, Mango and Papaya(Pawpaw)

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Avocado Pizza Recipe

I got this idea while browsing the internet for recipes using avocado. The original recipe had bacon and a fried egg in the middle.  I don't eat meat and did not want to fry the egg so I came up with my version and called it a pizza.  LOL.

Avocado pizza

Avocado Pizza

Wholewheat dough

1 avocado

2 tomatoes

4 eggs

1/2 onion

Sea salt

Method

Place eggs in a pot of water to cook.  While eggs are cooking roll out dough to your desired pizza shape and size.  Place in oven and bake.  While dough is baking peel and mash avocado.  Add sea salt and mix well.  Set aside. Slice tomato, onions and boiled eggs.  Remove dough from oven when done and follow the rest of the steps below under each picture.

Spread avocado mixture on pizza dough. 

Add sliced tomatoes and onions.

Add egg slices.

Place in oven for about 5 minutes or so.  And voila! Cut into slices, serve and enjoy! My son sprinkled a bit of sea salt and cayenne pepper on top of his and it tasted fantastic!

Sprinkle a bit of sea salt and cayenne pepper on top for an added kick.

N.B. Please do not leave the avocado pizza in the oven for a very long time. It changes the taste of the avocado.

Let me know if you tried it and how it came out.

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Breakfast Ideas

Here is Breakfast Showcase #1. These are some of the breakfasts we've had. Like I wrote in the 30 Day Nature Isle Recipe Marathon Wrap Up, these are to help trigger ideas as to how you can incorporate more vegetables into your breakfast meal. Some of the pictures are not recent so the picture quality is not as good as others.  In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

White Cabbage, Red Cabbage & Avocado Salad with Raw ripe plantains and sardines

Pumpkin & Christophene with fish, avocado & crackers

Pita Bread with Bok Choy(Chinese Cabbage) & Tomato Saute

Sesame Tuna with Lettuce & Tomato Salad

Lettuce & Plantain Salad with mackerel and Sorrel Muffins

Sauteed cabbage, scrambled eggs, ripe papaya and avocado

It is very simple to add more vegetables and fruits into your eating plan. Hope you enjoyed this first glimpse into our breakfast table.  Why don't you go ahead and share some of your own breakfasts in the comments. It would help trigger some ideas for me too.


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Yellow Red and White Vegetable Pizza Recipe

This is the 29th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Red and White Vegetable Pizza

Wholewheat pizza dough

1 chunk pumpkin

1 carrot

2 tomatoes

1 christophene

Tomato sauce

1 tsp curry

1 onion

Sea salt

Method

Grate pumpkin.  Slice carrot thinly into a separate bowl.  Wash tomatoes and slice.  Peel and core christophene and grate in a separate bowl.  Slice 1/2 of the onion and grate the other half.  Mix tomato sauce, grated onion, curry and a bit of sea salt.  Roll out the dough to desired shape. Spread tomato sauce mixture over dough retaining some for the top.  Add pumpkin, sliced onions, christophene,carrots and tomatoes in layers on top of the tomato sauce mixture.  Add the remaining tomato sauce on top of the vegetables.  Bake in a 350 degree oven until dough is cooked(about 15-20 minutes).  Cut into slices.  Serve and enjoy!

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Green Beans and Tomato Saute with Caramelized Onions Recipe

This is the 25th recipe in our  30 Day Nature Isle Recipe Marathon.

Green Beans and Tomato Saute with Caramelized Onions

1 cup green beans, chopped

1 tomato

1/2 onion

Coconut oil/olive oil

Sea salt

Method

Wash and cut tomato into chunks and set aside.  Slice onions and saute in coconut oil or olive oil until it starts to turn a little brown.  Add green beans and a little water.  Cover, lower heat and let simmer until green beans are tender. Add sea salt and tomato and increase heat.  Turn off heat after about 3-5 minutes. Serve and enjoy!

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Bok Choy and Tomato Saute

Remember My Lightbulb Moment With Chinese Cabbage?  Well, since then I've come a long way and prepared bok choy several times.  This 21st recipe in our  30 Day Nature Isle Recipe Marathon is one of the ways I've prepared it.

Bok Choy and Tomato Saute

1 bunch bok choy(chinese cabbage)

1 onion

2 tomatoes

3 cloves garlic

1 sprig thyme

Sea salt

Coconut oil/Olive oil

Method

Trim off the root end of the bok choy, wash, chop and set aside.  Slice onions and saute in coconut oil/olive oil until translucent.  Add thyme, salt and bok choy. Lower heat to the lowest level and cover. While bok choy is cooking, dice tomatoes and grate garlic.  Stir the bok choy often to prevent sticking. Add a few tablespoons of water if necessary to keep it from burning.  After bok choy is cooked, add garlic and tomatoes and let saute for about 30 seconds or so.  Adjust salt to taste.  Serve and enjoy!

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Tossed Vegetable Quiche

This is the 12th recipe in our 30 Day Nature Isle Recipe Marathon.  This recipe came about when I had some leftover tossed salad in the fridge that was just a tad wilted and could not be served as is.  Hence the name "tossed".  So feel free to omit any of the vegetables and add any of your favorites.

Tossed Vegetable Quiche

4 eggs
Tomato, diced

Onion, sliced/chopped 

Garlic, grated

Spinach, chopped

Beets, grated

Lettuce, shredded
Carrot, grated
Cabbage, shredded

Pumpkin, grated
Parsley, chopped
Celery, chopped
Sea salt
Curry


Method
Toss vegetables together. Add salt, curry and garlic. Whisk egg and add to tossed vegetables.  Grease baking dish and pour mixture in.  Bake at 350 degrees for about 25 minutes.  Check at about 15 minutes to ensure that the dish doesn't burn because all ovens are not created equal.
Cut into slices. Serve and enjoy!

N.B. This dish can be re-created over and over and never be the same.  Just change the vegetable combinations and you have a variety on your hands.

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Christophene and Tomato Stir Fry

This is the 10th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Tomato Stir Fry

1 christophene

1 tomato

1/2 onion

1 sprig parsely

1 sprig celery

Coconut oil/Olive oil

Sea salt

Method

Peel christophene and slice or cut into chunks.  Put christophene into a pot of salted water to cook. While christophene is cooking, slice onions, chop parsley and celery and cut tomato into chunks.  When christophene is done, drain water but keep just a little of the water.  Saute onions and green seasonings in coconut/olive oil until onions are translucent.  Add christophene and tomato and a dash or two of sea salt according to your taste.  At this point at about 2 tbsp of the water reserved from the christophene and let simmer for about 30 to 60 seconds.  Serve and enjoy!

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