How much variety do I usually get for breakfast, in reality? Well, honestly like everyone else, I get into a rut. I’ll have oatmeal every morning for a week and not even add blueberries to it. Many times I just slather some butter and jam on a few slices of bread, warm up water for tea and call that it. Every morning during the warm months of the year I make fruit smoothies, changing only the fruits that go in it.  How’s that for exciting? Weekends I’ll make something fancier like baking powder buscuits or pancakes, which I’ve posted all those recipes previously.

Truthfully speaking, I rush breakfast except on weekends. I just need to eat and move on with the day. I’m well aware that the first meal of the day should be big: “breakfast like a king, dinner like a prince, supper like a pauper” and all that. Still, I can’t seem to break into that. Breakfast never really excites me.

You can always add a fruit bowl to your oatmeal or cereal in the morning, variety being the spice of life and all that. However, from here on, I’m nearly out of breakfast recipes. There’s always another fruit bread or muffin, like pumpkin or cranberry bread in the Fall, or apple muffins even peach pie for breakfast.

I love pie for breakfast. Actually, nearly any dessert makes a great breakfast in my opinion. Chocolate cake is maybe not ideally health-foodie, but think about it this way: far better to ingest those calories and the caffeine in the morning when you have time to work it off during the day, right?

At any rate, I want to focus more on dinner recipes from here on - reason being, lunch is usually leftovers for me - I very rarely need to cook anything fresh, and how many people actually have access to a kitchen during the weekday?

Without further ado, today’s recipe:

Creamy Fettuccine

This wont fool anyone expecting a heavy cheese dinner. Oh no, no sir, it will not. But it will still satisfy cravings for a creamy pasta dish.

1 tsp “butter”; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1/2 cup finely chopped mushrooms; 6 oz silk tofu, 1tbs white wine, 1 1/2 cups soymilk; 1/2 cup finely ground raw cashews; 1/2 tsp salt; dash nutmeg, 2 tsp minced parsley (fresh) for garnish, 1# fettuchine

Heat butter in skillet over medium heat - add onion and garlic and sautee for 5-7 minutes. Stir in wine and mushrooms.

Blend tofu, cashews. onion mixture, soy milk, salt, nutmeg in a food processor until smooth, transfer back to pan and heat on low. Serve over fettuccine.