Tomato and Basil Bruschetta

3 cups Diced Romo Tomato

1 tablespoon Minced Garlic ( or more yumyum!)

3-5 Spigs Basil , chiffoande

5 tablespoons Olive Oil

5 tablespoons balsamic Vinegar ( we used pomegranate)

1 avocado sliced

1 Baguette

*optional fresh mozzarella cheese if desired

Topping:

Mix,Olive Oil, balsamic Vinger, garlic, basil and tomatoes allow to set for 30min

Bread:

Preheat oven to 350° F. Slice the baguette into 3/4 inch slices. lay on baking sheet and drizzle with olive oil, in a preheated oven and bake for about 5 minutes or until lightly tanned then flip rounds and bake for another 3 minutes or until both sides are lightly tanned.

To serve, place a spoonful of warm topping on the warm bread,top with an avocado ( and cheese if desired) and enjoy.

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk (we used almond breeze)
1/4 cup vegetable oil
1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.

3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes

found recipe at vegweb.com'

tropical sunrise breakfest smoothie

2 kiwis quartered
1 banana
1 orange quartered
1 tangelo quartered
1/2 can of pineapple and juice
1 cup coconut milk
1 hand full ofice

toss in blender, mix, enjoy!