Healthy Breakfast ideas

I have been taking time to plan some easy things for me to eat for breakfasts and lunches.  Here are some of the ideas I have come up with for my breakfasts (some are simple and some are more elaborate):

• Oatmeal:  I love mixing almond milk, a little fruit or sweetener with oatmeal, putting it in the fridge and eating it cold on a nice summer morning.  In the winter I love to have it hot with cinnamon and raisins and sometimes for a treat, I add a little peanut butter.
• Scrambled tofu:  It doesn't taste like eggs, but to me that is a good thing.  I LOVE this so much more and I can think of a hundred different way to enjoy it but I especially love it with a lot of veggies in it!
• Granola Berry Breakfast: Warm up some berries, top with a handful of granola, and pour in a little soy or almond milk for creaminess. Then, stir away! Trust me, its delicious.
• Breakfast burrito: Wrap beans, salsa and veggies in a whole wheat tortilla add a little avocado for extra creaminess and you have a fabulous breafast!
• Smoothies:  There are so many low fat, healthy ideas for smoothies.  I LOVE them and they can be sooo filling and good for me!
• Banana boats: You can do this with one or two bananas. Split your banana length-wise and spread each half generously with peanut butter. Top with raisins, drizzle on a little agave nectar, and dust with cinnamon.
• Hashbrowns:  Like scrambled tofu, hashbrowns can be eaten alone or used to fill a vegan breakfast burrito. To make hashbrowns, grate 2 large potatoes (or SWEET POTATOES YUMMY!) into a bowl. In a medium sized skillet, combine 2 tbsp. oil and 1 small onion finely chopped. Saute the onion until soft and then add in the grated potatoes. Allow the potatoes to cook until tender.
• Tofu French Toast:  Combine 8 oz. of tofu, 1/2 cup water, 1 tsp. maple syrup, 1/2 tsp. cinnamon and 1 banana into a blender. Blend until smooth. Pour the mixture into a shallow dish. Dip slices of whole wheat bread into the mixture, and coat on both sides. Cook the tofu French toast on a non-stick pan until both sides are golden brown. Serve with fresh fruit or maple syrup.
• Breakfast ideas during the week: large fruit  smoothie, large green smoothie, steel cut oats  with dried fruit and nuts, fruit salad with toast  and jam and/or peanut butter, fruit salad with  coconut or almond yogurt (available at the health  food store), fruit salad and a whole grain muffin  etc.  
• Lunch ideas during the week: large salad with fruit, vegetables and homemade nut based dressing (oil-free of course), steamed vegetables and/or  lentils and rice with a homemade or low fat store  bought sauce, baked potato with hummus and a side salad, homemade soup, stew or chili, roasted  vegetable sandwich on whole grain bread with  fruit, etc.