Nana Nut Toast

by Natalia Moyano, as a part of her Division III project at Hampshire College. 

(serves 1)

Ingredients

• 2 slices of whole grain, multi grain, or gluten free bread (avoid processed white bread)
• 2 tbsp. of almond butter (no salt added)
• 1 ripe banana
• fresh berries of choice
• 1 glass of calcium-fortified orange juice

Preparation

1. Toast the slices of bread (if no toaster is available you can use a skillet to toast the bread on each side)
2. Spread the almond butter over the toast.
3. Slice up the banana and berries and place on top of the almond butter.
4. Serve with a glass of calcium-fortified orange juice and enjoy!

Chickpea Flour Omelette

 by Natalia Moyano, as a part of her Division III project at Hampshire College. 

(serves 2)

Ingredients

Chickpea batter

• ¾ cup of chickpea flour
• ¾ cup + 1 tbsp. unsweetened fortified soy milk (or any other fortified plant milk)
• 2 tsp. apple cider vinegar
• ¼ tsp. turmeric powder
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• ¼ tsp. baking soda
• 1/8 - ¼ tsp. sea salt to taste

Stuffing options

• 2 garlic cloves minced
• ¼ red onion (chopped)
• ½ cup tomatoes (chopped)
• ½ cup small broccoli florets
• 2 tbsp. cilantro (or as desired)

Preparation

1. Whisk together the chickpea batter ingredients, so that it’s easy to pour. Let it sit.
2. Sauté the garlic and red onion using a non-stick skillet. Add the broccoli to soften. Remove from the heat.
3. In a different heated non-stick skillet, add a little olive oil and pour have of the batter. Add the stuffing vegetables on top of the batter, and wait until it bubbles and firms up along the edges. Approx. 2 min.
4. Add salt and pepper to the stuffing and fold over one side to cook for another 2 minutes. Cover with the lid and turn off the stove, and allow to steam for 5 to 7 minutes.
5. Serve and garnish with the fresh cilantro. Enjoy!