Starting your day has never felt better with what you will find below.
“Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit.”
Scones are one of my favorite things to make for breakfast because of how simply they are to make and how delicious they are to eat! With the addition of ginger chips provided to me by The Ginger People, you’ll be able to make a flavorful scone with hints of orange, nutmeg and ginger too!
Preheat oven to 425 degrees F. and line baking sheet with parchment paper. Set aside.
In glass cup, combine oat milk and lemon juice and let sit for 5 minutes. In another bowl, sift together flour, sugar, baking powder, salt and nutmeg.
In dry ingredients, cut in the butter until mixture forms course crumbs about the size of peas. Stir in ginger chips. Combine homemade buttermilk with egg replacer, orange zest, orange juice and mix into dry ingredients.
On lightly floured surface, form dough into a 8-in. round and slice into 6 equal wedges. Place on prepared baking sheet. Brush tops with oat milk.
Bake for 16 minutes or until golden brown and remove from oven. Set scones on a wire rack to cool.
In small bowl, combine all glaze ingredients and mix until smooth. Glaze the scones once cooled and garnish with extra orange zest and ginger chips.
Chef’s tip: Keeping the scones as cold as possible prior to baking helps make them super flaky!
This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.
Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
Cream the softened butter and sugars until light and fluffy.
Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
Bake for about 5 minutes.
Keep oven closed and reduce oven temperature to 375 degrees F.
Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.
Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.
We all know how busy the mornings can be which is why I have created this simple 3 ingredient pancake recipe. With a little help of ripened bananas, oat milk, and flour, you can make a simple breakfast in a matter of minutes. Topped with a homemade raspberry jam, you can add tons of flavor with toppings, granola, whipped cream, and much more!
In a mixing bowl, combine smashed bananas, flour, and oat milk. Mix until combined and smooth.
Heat a large skillet on a medium-low heat and lightly grease with butter to prevent sticking. Spoon 1/3 cup of batter onto skillet and cook pancakes until tops are covered with bubbles. Flip the pancakes over and cook did an additional minute.
Serve warm with desired toppings like maple syrup, vegan butter, fruits, James, etc.
Chef’s tip: If you want to add chocolate chips or blueberries, place it on the individual pancake once you pour the batter.
This awesome banana bread is a mixture between coffee cake and marble loaf, two of my favorite things! Banana bread is the best when you have some bananas that are a bit too brown and mushy. Usually when I make a loaf, I always add an extra banana to the mixture for extra flavor and moistness. This is a great breakfast idea or mid-afternoon snack for busy days.
When breakfast rolls around in the morning, this oatmeal with berries and chocolate granola is the best. Drizzling the warm oatmeal and toppings with some agave gives a perfect sweetness to the meal that isn’t over powering like maple syrup can tend to be. Topping your oatmeal with my homemade granola is a great way to add some extra crunch!
Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.
Waking up in the morning and making breakfast can some times be time-consuming, especially if you’re normally on-the-go. This chia pudding recipe is totally easy to make and is made the night before, giving you extra free time. If you’ve never had a Chia-Yogurt Parfait, now is your chance. I promise that once you try this, you’ll be adding your own ingredients or flavoring, like different extracts, nuts, fruits, seeds, granola, and more! It’s just that good and fun to be creative with.
Cashews are such a universal ingredient that can be used to make countless recipes. This cashew cream cheese is made with fresh spices, probiotics and other nutritional ingredients. At the beginning of each week (typically Sundays), I try to make one of these variations: a veggie, plain, or herb cream cheese. This recipe is a good base to use to create other cream cheese flavors, just be sure to switch up the herbs and other added ingredients.
Breakfast is my favorite meal because you are fueling your body with the nutrients it needs to start your day! This Simple Breakfast Hash uses a handful of fresh ingredients to make something basic really good. Since these are oil-free, I thought that it was important to share with you all how you can use lemon as a natural oil replacer! How neat?! This breakfast hash’s is incredibly delicious and absolutely worth making for your family and friends.
Yields 2-3 servings
2 cups russet potatoes, cubed
1 medium onion, diced
1 garlic clove, minced
1 tsp. rosemary, chopped
1-2 tsp. lemon juice
1/4 tsp. paprika
salt and pepper to taste
Preheat oven to 375 degrees F.
In a bowl, place the cubed potatoes, onion, garlic, rosemary, lemon juice, and paprika inside and give a mix until well coated.
Place onto a baking sheet and bake for 30-35 minutes, or until brown and crispy.
Serve with tofu scramble
Chef’s tip: This recipe is a great way to be creative and add your own seasonings and vegetables!
If you were able to tackle my first scramble, than this Wild Western Tofu Scramble will be a breeze! Recently I have been enjoying these simple breakfast meals a lot, which I must say go great with toast or even on a breakfast bagel. In adding the black beans, vegetables, and herbs, I have given this scramble a southwestern pop with a more well-rounded balance of nutrients your body can easily use. If you’re like me, than quick, easy, and fast is constantly on your mind when in the kitchen. That’s why I created this recipe to be made in 20 minutes or less! Just give your tofu a good press and you’re ready for a delightful morning of plant-based “eggs”.