All through my childhood and even during high school my parents served me breakfast in bed. I was one lucky little lady. It was rare I ate breakfast at the table and surely miss those days of being my Mom’s little “queenie.”

There’s just something special about eating in bed! It’s cozy, sweet, loving, romantic . . . and it’s what I love about room service!

The breakfast in bed menu (on the next page) comes together in just 10 minutes! (Easy to pull together while your sweetie sleeps!) Don’t forget to include juice and coffee or tea—and a flower!

MENU

Tofu Scramble (p. 102)
Muesli (Overnight Oats) (p. 113) or Oatmeal for All Occasions (p. 113)
Parfait (p. 114)
sliced fresh fruit
toast with jam or French Toast (p. 105)

Muesli (Overnight Oats)

SERVES 1 | Q | GF | SF | MA | P |

I love muesli, especially during the hot summer. It’s cool, easy, and refreshing. Muesli is also my go-to option when I’m catering or when I’m expecting several guests for breakfast, since I can assemble individual portions in jars the night before.

  c rolled oats

½–  c nondairy milk

fresh fruit, diced

1. Combine oats with nondairy milk ( cup makes it a little soupy, which I prefer).
2. Chill overnight or for at least 2 hours. It gets thick, almost like yogurt.
3. Stir in diced fresh fruit, such as apple, pear, peach, banana, grapes, or strawberries, before serving, and enjoy.

CHEF’S NOTES:

For a very creamy, almost pudding-like version, add chia seeds.

Per serving (½ c nondairy milk, without fruit): 123 calories, 3.2g fat, 19.5g carbohydrates, 3.2g fiber, 0g sugars, 4.1g protein

Oatmeal for All Occasions

SERVES 1 | Q | GF* | SF |

Oatmeal’s versatility allows you to get all fancy pants with flavored toppings for different holidays (see next page). Here is my basic oatmeal recipe along with some of my favorite “holiday” oatmeal toppings, all courtesy of my 7-Day Meal Plan service (getmealplans.com).

½  c rolled oats* (see note)

¾  c water

1. Combine oats and water in a small saucepan, adding more water if you like your oatmeal to be a little soupy. (If using frozen or dried fruits, add with oats and water.)
2. Bring to a boil, reduce heat to medium, and continue to cook, stirring regularly, until you have oatmeal.
3. Add other ingredients (see add-on options), stir to combine, and then garnish, if desired.

CHEF’S NOTE:

You can add a little nondairy milk at the end for a creamier oatmeal.

Per serving (without add-ons): 150 calories, 3g fat, 27g carbohydrates, 4g fiber, 1g sugars, 5g protein

VARIATIONS

VALENTINE’S DAY DOUBLE CHOCOLATE 2 tbsp unsweetened cocoa, ½ banana (or ½ cup frozen pitted cherries), 1 tbsp chocolate chips (total 288 calories)

ST. PADDY’S GREEN APPLE ½ green apple, ¼ cup applesauce, ground cinnamon to taste, 1½ tbsp brown sugar (total 281 calories)

EASTER BUNNY BLUEBERRY ¼ c applesauce, 1⅓ cups frozen blueberries, 1 tsp lemon zest (or to taste) (total 293 calories)

PATRIOTIC OATMEAL Muesli (Overnight Oats) (p. 113) with ¾ cup blueberries, ½ banana, 1 cup strawberries (total 290 calories)

BACK TO SCHOOL—PB&J ¼ cup applesauce, 1 tbsp jam, 1½ tbsp peanut butter (total 284 calories)

HALLOWEEN PUMPKIN ¼ cup pure pumpkin, ¼–½ tsp pumpkin pie spice, 2 tbsp raisins, 1 tbsp pure maple syrup (total 284 calories)

THANKSGIVING CRANBERRY-APPLE ¼ cup cranberries, ½ sliced apple, ¼ cup unsweetened applesauce, 1 tbsp pure maple syrup (total 283 calories)

CHRISTMAS CHAI Steep 1 chai tea bag in ¾–1 cup water. Cook oatmeal in Chai tea instead of water. Add ½ sliced banana, ¼ cup blueberries or raspberries, 1 tbsp pure maple syrup, plus garam masala (or pumpkin pie spice) to taste (total 282 calories)

NEW YEAR’S CINNAMON RAISIN 3 tbsp raisins, ¼ cup applesauce, 1 tsp pure maple syrup, ground cinnamon to taste (total 281 calories)

BIRTHDAY CAKE ½ mashed banana, 1 tsp vanilla pudding mix or protein powder (or to taste), dollop of vegan yogurt, 1 tsp sprinkles (total 280 calories)

PERFECT PARFAITS

I love parfaits because they’re easy and adaptable! Not only do parfaits fit any occasion (they dazzle at breakfast, accent a luncheon, and shine as a dessert after dinner), but you can also change the ingredients to fit any occasion. Just capture the color or spirit of the occasion with your ingredients.

For example, if it’s a baby shower for a boy, use blueberries to make it festive. A romantic breakfast-in-bed or Valentine’s Day party? Use strawberries and shaved chocolate. Hosting a luau? Add pineapple and coconut flakes. Capture the color or spirit of the occasion with your ingredients—kiwi is totally cool on St. Paddy’s Day. Utilize different size glasses (e.g., shot glasses, champagne flutes, ice cream dishes, and wine glasses) to create even more options without having to buy anything special.

Fresh fruit, granola, or rolled oats (or crushed cookies or graham crackers), and vegan yogurt are the ticket. Simply layer, layer, layer. For those of you who love a good formula: 3 parts fruit, 1 part crunch, 3 parts creaminess.

It’s pretty easy to come by commercial vegan yogurts these days, but you can also make it yourself from tofu (p. 170)!

GET WELL SOON MENU

Being under the weather is about as opposite from “celebration” and “special occasion” as you can get, but comfort foods like this Feel-Better Soup will definitely lighten your spirits—or the spirit of a sick loved one. Other hot remedies for under-the-weather times include Chickpea Noodle Soup (p. 151) or a Hot Toddy (p. 37) comfort foods to cheer up a sick friend or self include Baked Mac Bites (p. 52) and Chocolate Shake (p. 156; P.S. This is the only thing I can stand when my stomach is miserable).

Feel-Better Soup

SERVES 1 | Q | GF | SF* | MA |

I call this miso soup “feel-better soup” because it’s the one soup I yearn for when I’m sick. You can also extend the servings by cleaning out your fridge. Try adding greens, leftover noodles or rice, cubed tofu, etc. I also like to add 1 tsp of minced fresh ginger for variety.

3  green onions

2  c water, divided

1  c sliced shiitake mushrooms

tiny pinch of red pepper flakes

low-sodium soy sauce* (optional)

kelp (optional)

1–3  tbsp yellow miso, divided* (see note)

1. Cut off the rooty bottom of the green onions and discard. Then slice the white and light green parts of the green onions and set aside.
2. Line a medium pot with a thin layer of water.
3. Add mushrooms and sauté over high heat until they start to soften.
4. Add the red pepper flakes and cook for a few seconds.
5. Add onions and remaining water and bring to a near-boil.
6. Once soup is about to start boiling, reduce heat to low.
7. Add soy sauce and kelp (if using) and simmer until thoroughly warm.
8. Add 1 tbsp miso, stirring constantly to prevent clumps.
9. Taste, adding more miso as desired (I usually add a total of 2½ tbsp, but all misos are different).
10. Turn off heat and let rest for 5 minutes, giving the flavors a chance to enhance.

CHEF’S NOTE:

Since some misos are less salty than others, you may need to add a splash of low-sodium soy sauce, too. If you like your miso soup to have a fish flavor (as it’s traditionally served at restaurants), add kelp to taste.

Per serving: 128 calories, 28g fat, 28g carbohydrates, 5.2g fiber, 7.4g sugars, 1.5g protein