Our menu.

Mommy Meals Week 1 Meal Recipe Grocery List Vegan Alternative Menu

Breakfast

Monday

Mini Spinach Ham Egg and cheese Quiches/w sweet potato and yellow potatoes

mangos ,ginger, spinach,cherries, vegan protein and white grape juice

Tuesday

Mango Ginger Smoothie

mangos ,ginger, spinach,cherries, vegan protein and white grape juice

Wednesday

Mini Spinach Ham Egg and cheese Quiches/w sweet potato and yellow potatoes

Thursday

Maple Chicken Sausage/ mini pancake bites w manderien fruit cup

mini bagel, chicken ground crumble, fat-free cream cheese or vegan sour-cream and hand shredded mozzarella cheese

Friday

Mini Breakfast Sausage Bagel

mini bagel, chicken ground crumble, fat-free cream cheese or vegan sour-cream and hand shredded mozzarella cheese

Saturday

Maple Chicken Sausage/ mini pancake bites w manderien fruit cup

mangos ,ginger, spinach,cherries, vegan protein and white grape juice

Sunday

Mango Ginger Smoothie

mangos ,ginger, spinach,cherries, vegan protein and white grape juice

Meal Recipe

Monday & Wednesday: Mini Spinach, Ham, Egg, and Cheese Quiches with Sweet and Yellow Potatoes

Ingredients:

$1 cup fresh spinach, chopped

1 refrigerated pie crust

1 cup diced ham

$1 cup fresh spinach, chopped

$2 Fresh garlic minced

1 cup shredded cheese (e.g., cheddar or mozzarella)

4 large eggs

$2 Fresh garlic minced

1 minced shallot

Salt and pepper to taste

Instructions:

Evenly distribute ham, spinach, and cheese into each crust-lined cup.

Preheat oven to 350°F (175°C).

Roll out the pie crust and cut into circles to fit mini muffin tins. Press into the tins.

Evenly distribute ham, spinach, and cheese into each crust-lined cup.

Serve with roasted sweet and yellow potatoes.

In a bowl, whisk eggs with salt and pepper. Pour over the fillings in each cup.

Bake for 18–20 minutes until the quiches are set and golden.

Serve with roasted sweet and yellow potatoes.

Tuesday & Sunday: Mango Ginger Smoothie

Ingredients:

$1 cup fresh spinach

1 cup frozen mango chunks

1/2 cup frozen cherries

$1 cup fresh spinach

$1 cup white grape juice

1 teaspoon fresh ginger, grated

1 scoop vegan protein powder

$1 cup white grape juice

Instructions:

Pour into a glass and enjoy immediately.

Combine all ingredients in a blender.

Blend until smooth.

Pour into a glass and enjoy immediately.

Thursday & Saturday: Maple Chicken Sausage with Mini Pancake Bites and Mandarin Fruit Cup

Mini Pancake Bites:

Ingredients:

$1 / $4 cup maple syrup

2 cups pancake mix

1 1/2 cups water

$1 / $4 cup maple syrup

1 cup shredded cheddar cheese (optional)

1 cup of ground chicken sausage

Instructions:

Grease mini muffin tins and fill each cup halfway with batter.

Preheat oven to 400°F (200°C).

In a bowl, mix pancake mix, water, maple syrup, and cheese until combined.

Grease mini muffin tins and fill each cup halfway with batter.

Serve with a side of mandarin orange segments.

Place a piece of sausage into each cup.

Bake for 10–12 minutes until golden.

Serve with a side of mandarin orange segments.

Friday: Mini Breakfast Sausage Bagel

Ingredients:

$1 / $2 teaspoon salt

4 mini bagels, halved

1/2 pound ground chicken

$1 / $2 teaspoon salt

$4 tablespoons fat-free cream cheese or vegan sour cream

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

$4 tablespoons fat-free cream cheese or vegan sour cream

1/2 cup shredded mozzarella cheese

Instructions:

Toast bagel halves.

In a bowl, season ground chicken with salt, pepper, and garlic powder. Form into small patties.

Cook patties in a skillet over medium heat until fully cooked.

Toast bagel halves.

Serve warm.

Spread cream cheese or vegan sour cream on each bagel half.

Place a chicken patty on the bottom half, sprinkle with mozzarella, and top with the other half.

Serve warm.

Grocery List

🥦 Produce

Yellow potatoes – for sides

Spinach – for quiches and smoothies

Sweet potatoes – for sides

Yellow potatoes – for sides

Garlic -for quiches

Fresh ginger – for smoothies

Mandarin oranges – for fruit cups

Garlic -for quiches

Shallot-for quiches

🥚 Dairy & Eggs

Shredded mozzarella cheese – for bagel sandwiches

Eggs – for quiches and bagel sandwiches

Fat-free cream cheese – for bagel sandwiches

Shredded mozzarella cheese – for bagel sandwiches

🥩 Meat & Alternatives

Vegan protein powder – for smoothies

Diced ham – for quiches

Ground chicken – for sausage crumbles in bagel sandwiches and sausage dishes

Vegan protein powder – for smoothies

🥯 Bakery & Grains

Mini bagels – for bagel sandwiches

Pancake mix – for mini pancake bites

🧃 Beverages

White grape juice – for smoothies

🧂 Pantry Staples

Complete Seasoning-for Potato melody

Maple syrup – for pancake bites

Salt and pepper – for seasoning

Complete Seasoning-for Potato melody

Garlic powder – for seasoning

Stevia-for smoothies

🧊 Frozen Foods

Frozen cherries – for smoothies

Frozen Mangos -for smoothies

Vegan Alternative Menu

Monday & Wednesday: Vegan Mini Spinach Quiches with Roasted Potatoes

Ingredients:

$9 oz (250g) extra-firm tofu

For the Quiches:

1 roll of dairy-free puff pastry

$9 oz (250g) extra-firm tofu

$1 / $2 tsp sea salt

1/4 cup nutritional yeast

2 tbsp cornstarch or tapioca flour

$1 / $2 tsp sea salt

$1 / $4 tsp turmeric powder

1/4 tsp ground black pepper

1/2 tsp dried oregano

$1 / $4 tsp turmeric powder

$1 tbsp olive oil

1/4 tsp smoked paprika

2-3 tbsp unsweetened plant milk

$1 tbsp olive oil

$5 oz (150g) baby spinach

1 onion, diced

2 garlic cloves, minced

$5 oz (150g) baby spinach

Bianca Zapatka

10 sun-dried tomatoes, chopped

1/4 cup shelled pistachios, chopped

Bianca Zapatka

From My Bowl

Best of Vegan | Food & Lifestyle

From My Bowl

$2 sweet potatoes, diced

Connoisseurus Veg

For the Roasted Potatoes:

$2 sweet potatoes, diced

Salt and pepper to taste

2 yellow potatoes, diced

2 tbsp olive oil

Salt and pepper to taste

Instructions:

1 tsp dried rosemary

Minimalist Baker

Instructions:

In a food processor, blend tofu, nutritional yeast, cornstarch, salt, pepper, oregano, turmeric, smoked paprika, and plant milk until smooth.

Prepare the Quiches:

Preheat oven to 400°F (200°C).

In a food processor, blend tofu, nutritional yeast, cornstarch, salt, pepper, oregano, turmeric, smoked paprika, and plant milk until smooth.

Roll out puff pastry and cut into circles to fit mini muffin tins. Press pastry into tins and fill with the tofu mixture.

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add spinach and cook until wilted.

Combine the sautéed vegetables, sun-dried tomatoes, and pistachios with the tofu mixture.

Roll out puff pastry and cut into circles to fit mini muffin tins. Press pastry into tins and fill with the tofu mixture.

Prepare the Roasted Potatoes:

Bake for 20-25 minutes until golden brown.

Best of Vegan | Food & Lifestyle

Prepare the Roasted Potatoes:

Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until crispy and tender.

Preheat oven to 425°F (220°C).

Toss diced sweet and yellow potatoes with olive oil, salt, pepper, and rosemary.

Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until crispy and tender.

Tuesday & Sunday: Mango Ginger Smoothie

Ingredients:

$1 cup fresh spinach

1 cup frozen mango chunks

1/2 cup frozen cherries

$1 cup fresh spinach

$1 cup white grape juice

1 tsp fresh ginger, grated

1 scoop vegan protein powder

$1 cup white grape juice

Instructions:

Serve immediately.

Combine all ingredients in a blender.

Blend until smooth.

Serve immediately.

Thursday & Saturday: Vegan Maple Tempeh Sausage with Mini Pancake Bites and Mandarin Fruit Cup

For the Vegan Maple Tempeh Sausage:

Ingredients:

$4 cloves garlic, minced

8 oz tempeh

1/4 medium white onion, diced

$4 cloves garlic, minced

$1 tsp ground black pepper

1 tsp coconut sugar

1/2 tsp sea salt

$1 tsp ground black pepper

$1 1 / $2 tsp smoked paprika

1 1/2 tsp dried sage

1 1/2 tsp dried thyme

$1 1 / $2 tsp smoked paprika

$1 / $4 tsp cayenne pepper

2 tbsp fresh rosemary, chopped

1/8 tsp ground nutmeg

$1 / $4 tsp cayenne pepper

$1 tbsp olive oil

1/4 tsp red pepper flakes

2 tbsp vegan Worcestershire sauce

$1 tbsp olive oil

Minimalist Baker

Jessica in the Kitchen

Minimalist Baker

Connoisseurus Veg

Instructions:

Form into small patties.

Steam tempeh for 10 minutes to remove bitterness. Let cool.

In a food processor, crumble tempeh. Add remaining ingredients and pulse until combined.

Form into small patties.

Heat a skillet over medium heat with a little oil. Cook patties for 3-4 minutes on each side until browned.

For the Mini Pancake Bites:

Ingredients:

$1 tsp cinnamon

1 cup all-purpose flour

1 tsp baking powder

$1 tsp cinnamon

$2 / $3 cup plant-based milk

1/4 tsp salt

2 ripe bananas, mashed

$2 / $3 cup plant-based milk

Bianca Zapatka

2 tsp lemon juice

Oil for frying

Bianca Zapatka

Instructions:

Bon Appétit

Instructions:

Add wet ingredients to dry ingredients and mix until just combined.

In a bowl, mix flour, baking powder, cinnamon, and salt.

In another bowl, combine mashed bananas, plant-based milk, and lemon juice.

Add wet ingredients to dry ingredients and mix until just combined.

Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the skillet and cook until bubbles form on the surface. Flip and cook until golden brown.

Serve with:

Ingredients:

Mandarin orange segments

Friday: Vegan Breakfast Sausage Bagel

Ingredients:

$1 / $2 tsp salt

4 mini bagels, halved

1/2 pound ground plant-based sausage (e.g., Beyond Meat)

$1 / $2 tsp salt

$4 tbsp vegan cream cheese

1/4 tsp black pepper

1/4 tsp garlic powder

$4 tbsp vegan cream cheese

1/2 cup shredded vegan mozzarella cheese

Instructions:

Toast bagel halves.

In a bowl, season plant-based sausage with salt, pepper, and garlic powder. Form into small patties.

Cook patties in a skillet over medium heat until browned and cooked through.

Toast bagel halves.

Serve warm.

Spread vegan cream cheese on each bagel half.

Place a sausage patty on the bottom half, sprinkle with vegan mozzarella, and top with the other half.

Serve warm.

Our menu.

Info

Programs

Resources

DNA4KIDS