I'm a big believer in the power of breakfast tacos - nothing starts my morning off quite as well and breakfast tacos do. Apparently though, lots of people don't know about breakfast tacos (which I was reminded of by the New York Times coverage of breakfast taacos several months ago). Breakfast tacos are a staple in our family because not only are they quick and easy to make, but you can make them in advance and store them in the fridge for quick hot meals.

Breakfast tacos can be as easy as serving scrambled eggs and potatoes on a tortilla (flour or corn per your preference, though flour tortillas tend to break less easily than corn tortillas do) or as complicated (if you can call them complicated) as migas. Migas are basically eggs scrambled with sauteed onions and hot peppers and mixed with crumbled up tortilla chips or slices of corn tortillas and cheddar cheese. (Incidentally, this is an excellent way to use those last little chip crumbles in the bag that are too small for dipping.) I don't care for eggs, so in our house, we substitute tofu for the eggs, and season with brewer's yeast for an eggy color and umami protein flavor. In fact, the only rule of breakfast tacos is that they are served on tortilla! If your menu plan for the week includes making black or pinto beans or potatoes, throw in some extra while you're cooking them and save them for the next morning's breakfast - you can add those to the eggs or migas too.

Basic Ingredients

Here's a list of basic ingredients, you can mix and match to make your own breakfast tacos:

• scrambled eggs
  
• refried or whole black or pinto beans


• migas (scrambled egg and onions or firm tofu crumbled and scrambled with onions and brewer's yeast)


• hashbrowns


• salsa or pico de gallo


• guacamole


• fried potatoes


• cheddar cheese

Tofu Migas

Sautee a medium onion and 2-4 jalapeno peppers (to decrease the heat, take the seeds out but make sure you wear gloves when you cut them up) in your preference of oil (we always use extra virgin olive oil, because that's what we keep around the house).

Add two 16-oz. containers of extra firm tofu and smash them with a potato masher.

When the tofu has started to heat up, add 1/2 to 1 cup of cheddar cheese and a handful of tortilla chips or sliced up corn tortilla strips (I always use the end of the bag of tortilla chips since I rarely have corn tortillas on hand).

Stir and cook until tofu is hot.

Season with 1/2 T turmeric, 1 T cumin, 1/2 t red pepper, 1/4 t chili pepper, 1 T nutritional yeast and salt to taste.

Serve on flour tortillas topped with your choice of sour cream, guacamole, beans, salsa, or pico de gallo.

If you really get into the breakfast taco thing, you can branch out into chorizo, sauteed nopalitos (the de-spined pad of the prickly pear cactus, it's got a slightly sweet flavor and the consistency of bell peppers without that pepper flavor), or one of my favorites, chilaquiles (basically migas without the eggs with a green or red mole sauce).

The best thing about serving breakfast tacos is that you can have a variety of ingredients and each person (or, ehem, picky kid) can choose their own ingredients. Next week when you make them again, serve different ingredients and voila, a new meal!

The key to good breakfast tacos is getting good tortillas - see if you can find a Mexican grocery store or a taqueria that makes fresh tortillas and buy them by the dozen. Our local grocery store has a "tortilla factory" in the store so we keep tortillas on hand all the time.

Oh, and if your little one (or you) has a hard time keeping the stuffing in the taco, try this trick we used when Z was first learning to eat tacos.

Do you serve breakfast tacos in your house? If so, what's your favorite ingredient for breakfast tacos? If not, what are you waiting for? Give them a try and let us know what you think!

School is starting soon so we thought we'd throw out some ideas for packing quick, healthy Meatless Monday lunches for the kiddos. If you read our blogs regularly, you'll know that we unschool Z so we don't pack lunches daily. But we have times during the summer when she goes to summer day camp, and during the spring, Z and I had a weekly picnic between my gym class and Z's Kindermusik class.

Some of our favorite things to pack:

• Carrot sticks with hummus or pita triangles


• Fruit like cherries, blackberries, grapes, sliced apples with cinnamon, or other finger-sized fruits


• Cherry tomatoes or steamed broccoli


• Wasa Crackers and cheese


• A green smoothie (our favorite recipe - makes three servings - 1 banana, 8 oz frozen pineapple, and a heaping cup of spinach - dilute with water or coconut milk, blend.)


• A nut-butter and jelly or banana sandwich (if your school is peanut free try something like soynut butter)


• Mock tuna salad on bread, pita, or crackers


• Ants on a log


• Dried fruit and nut mix (we make our own based on what we have in the pantry)


• Cheese stick


• Granola bar


• Fruit leathers (we love the Fruitabu organic fruit leathers)

We usually pack a combination of items that offer a balance of fruits, veggies and proteins. We usually include a small treat like animal crackers or a square of fair trade chocolate for dessert. Z's not big on leftovers and there's rarely a place to heat them up so we don't usually include leftovers in our lunchboxes anymore - but make sure if you do, you include a ceramic plate for reheating!

If you have five extra minutes while you're packing your child's lunch, do something to make the lunch fun - cut the sandwich or bread slices into fun shapes using cookie cutters (you can do this with slices of cheese or fruit leathers too), include a quick handwritten note, make a portion of the lunch DIY or toss a few chocolate chips into the fruit and nut mix.

Tell us, what are your kids' favorite lunches? Also, what would you like us to address in future Meatless Monday posts?

And if you're looking for a good lunch box, check out either the PlanetBox or the Laptop Lunch kit or our other suggestions in the ZRecs Guide for Safer Children's Products.

Have you heard about the Meat Free Monday campaign? It's "an environmental campaign to raise awareness of the climate-changing impact of meat production and consumption" founded by Paul, Stella and Mary McCartney. We're vegetarians so every Monday is meat-free for us, but I'm thinking maybe we should challenge ourselves to have a lower-impact eating Monday. See, Mondays are the busiest day of the week for us - it's the day we're most likely to fall back on frozen, prepared (albeit vegetarian) foods. With a little advanced planning, I could probably prepare a healthier, more environmentally conscious meal that didn't rely on prepared foods. Here's ten of our favorite, easy to prepare vegetarian foods:

• Replace the meat in lasagna with veggies like broccoli, mushrooms, onions, and garlic.


• Green smoothies served with cracker, hummus and cheese make a nice light meal.


• Veggie tacos: Beans, rices, tortillas, and guacamole are all your need but you can sautee onions, peppers, and mushrooms for more robust tacos
  
• Beans and rice: Do it New Orleans style by using red beans, plenty of Tabasco sauce, and some bread on the side.


• DIY pizza: Make a dough in a bread machine or buy premade dough at the store (we've even used French bread in a pinch), and top with sauce and your favorite toppings - sometimes we just do cheese, sometimes we add sauteed veggies to the top.


• Brown lentils over rice with carmelized onions: This is one of the faster, cheaper recipes and it's so delicious!

panini - get some fancy bread at the store (or make it yourself if you're so inspired), add some sauteed veggies, olive tapanade, hummus, or cheese then grill

• Veggie pot pies are always a hit in our house, stuffed full of carrots, squash, mushrooms, green beans and covered with a cheese sauce in a pastry shell. Our favorite recipe comes from the Moosewood Celebrates cookbook. Bonus? Make two, they freeze great!


• Egg or tofu scramble: Add peppers, onions, cumin, and a touch of chili powder, serve on a tortilla shell for a savory breakfast at dinner.


• Rice and veggie sautee: Sautee and serve whatever veggies you have in the fridge on top of brown rice.

The health and environmental benefits of reduced meat consumption are well-established, but vegetarianism isn't for everyone. If you're a meat eater, have you considered participating in a weekly Meat Free Monday? For a month? For six months? For a year?