Simple Breakfast Oats with Fruit

Simple Breakfast Oats with Fruit

Simple Breakfast Oats with Fruit

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!

Simple Breakfast Oats with Fruit

Yield 1

Ingredients

1 cup rolled oats

2 cups oat milk

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup berries of choice

1/4 cup granola

Drizzle of agave

Directions

In a small sauce pan, add oats, salt, and oat milk. Bring to a boil and reduce heat too low. Cook for 2 minutes.

Top with agave, granola, and berries.

Serve hot!

 

Chef’s tip: Add some blueberries to the oatmeal while cooking!

 

Easy Cheesy Biscuits

 

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.

 

Yields 24 biscuits

Serves 10-12 people

Ingredients

2 cups King Arthur organic flour

3/4 cup oat milk

1-1/2 Tbsp. baking powder

1/2 tsp. cream of tartar

1 cup shredded vegan cheddar cheese

1/2 cup avocado oil

1/4 cup green onions, chopped

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/8 cup nutritional yeast flakes

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a bowl, mix together the flour, oat milk, nutritional yeast, oil, salt, cream of tartar, and baking powder.
  3. Once dough-like consistency forms, fold in the cheese and green onions.
  4. Line a baking sheet with parchment paper and lightly spray it with oil.
  5. Remove dough from the bowl on to a lightly floured area. Roll dough into 1/2″ round and use a biscuit cutter to cut the dough. Place onto the lined baking sheet until all dough is used.
  6. Baked for 15-18 minutes or until golden brown. Remove from the oven and cool for 2 to 3 minutes.
  7. Serve immediately

 

Chef’s tip: Pair this with my Sunflower Haché “Sausage” and Gravy.

SunflowerFamily Haché "Sausage" Gravy

Gravy Recipe, click here.

Chia-Yogurt Parfait

Chia-Yogurt Parfait

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.

Chia-Yogurt Parfait

Yields 1 serving

Ingredients

1/2 cup plain almond milk

1/2 cup yogurt of choice

1 Tbsp. pure maple syrup

3 Tbsp. chia seeds

1/2 tsp. vanilla extract

1/4 cup seasonal fruit of choice

1/4 cup nuts of choice

Directions

  1. In a bowl, mix together the almond milk, yogurt, maple syrup, vanilla, and chia seeds until combined. Allow to sit for 25-30 minute before giving another stir.
  2. Cover the mixture again and allow to refrigerate up to 8 hours (or overnight).
  3. To serve, drizzle with extra maple syrup and top with season fruit and nuts of choice.

Chef’s tip: This recipe is great for any meal prep! Just double or even quadruple this recipe to make more at once!

Cashew Chive Cream Cheese

Cashew Chive Cream Cheese
Cashew Chive Cream Cheese

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.

Cashew Chive Cream Cheese

Yields 8 oz. cream cheese

Ingredients

3 cup cashews, soaked overnight

1 Vitacost ROOT2 Extra Strength Probiotic Vegan — 50 billion CFU

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. chives (or green onions)

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika, optional

1-1/2 tsp. lemon juice

Directions

  1. In a food processor, combine cashews, probiotic, water, salt and pulse until smooth in consistency.
  2. Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
  3. Place this in a warm spot to culture for roughly 24-36 hours.
  4. Place your cultured cream cheese into a bowl and add the onion flakes, chives, garlic powder, lemon juice, and optional paprika.
  5. Mix until well combined and place back into the fridge for 30 minutes (this is to let the flavors meld together).
  6. Serve with choice of bagel or toast.

Chef’s tip: Make sure to soak the cashews for 7-9 hours for an extra creamy and smooth cream cheese.

Simple Breakfast Hash

Simple Breakfast Hash
Simple Breakfast Hash

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.

Simple Breakfast Hash

Yields 2-3 servings

Ingredients

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

Directions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, place the cubed potatoes, onion, garlic, rosemary, lemon juice, and paprika inside and give a mix until well coated.
  3. Place onto a baking sheet and bake for 30-35 minutes, or until brown and crispy.
  4. Serve with tofu scramble

Chef’s tip: This recipe is a great way to be creative and add your own seasonings and vegetables!

Scrumptious Blueberry Pancakes

Scrumptious Blueberry Pancakes
Scrumptious Blueberry Pancakes

Feast your eyes on these Scrumptious Blueberry Pancakes that are oh-so fluffy and light! You’re not going to believe how good these are until you try making them. The way these melt in your mouth with the freshly warmed blueberries is absolutely drool-worthy. Feel free to drizzle some maple syrup on top or dust it with powdered sugar as I did. Be sure to give these a try with your family for brunch or make them ahead for your weekly meal prep. They make for a quick breakfast or pancake roll-up with peanut butter and jam- either way, I guarantee you’ll be very satisfied.

Scrumptious Blueberry Pancakes

Yields 14 pancakes

Ingredients

1-1/2 cup King Arthur organic flour 

4 Tsp. baking powder

1 cup fresh blueberries

1 Tbsp. white vinegar 

2 Tbsp. Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed and set aside 

1¼ cup plain almond milk 

¼ cup Earths Balance Vegan Butter + more for cooking

1 tsp. vanilla 

pinch of Vitacost Himalayan Pink Salt

Directions

  1. In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
  2. Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter. Sprinkle some blueberries on top of the pancakes.
  3. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
  4. Serve the pancakes stacked with peanut butter and sliced apples.

Chef’s tip: You can add lemon zest to the pancake batter for an extra zing!

Scrumptious Blueberry Pancakes

Blueberry-Maqui Nice Cream

Blueberry-Maqui Nicecream
Blueberry-Maqui Nicecream

Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.

Blueberry-Maqui Nicecream

Yields 1 serving

Ingredients

4 frozen banana, diced

1/4 cup frozen blueberries

1/3 cup plain almond milk

2-3 tsp of Navitas Naturals organic Maqui powder

2 medjool dates, pitted

1/4 cup granola

1-2 fresh apricots, sliced

1 kiwi, sliced

1-2 Tbsp. nut butter of choice

Directions

  1. In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
  2. Add the Maqui berry powder and give it one good blend till mixed.
  3. Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
  4. Serve and enjoy.

Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!


Tofu Scramble

Tofu Scramble

Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!

Yields 2 servings

Ingredients 

8 oz. extra firm tofu, pressed

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. white pepper

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

  1. Using your hands, break up the tofu into small crumbles. 
  2. In a frying pan on medium-high heat, add avocado oil. Toss in the crumbles and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick. 
  3. Serve with chopped green onion.

Chef’s tip: Feel free to add spinach, peppers, and roasted potatoes for a southwestern style breakfast hash

Best Ever Pancakes

Best Ever Pancakes

Best Ever Pancakes

Mornings can be tough to get breakfast ready since we are normally rushing to start our day and get out of the house for work, school, or any other activity we have going on. This pancake recipe is super simple and will not take you more than 15 minutes to make- leaving you ample amount of time to eat this stacked high tower of fluffy-goodness. In my filling, I wanted to add peanut butter and sliced apples, however, you can add anything you’d like. Whether it be blueberries, bananas, yogurt, or jam, feel free to get creative with this best ever pancake recipe!

Best Ever Pancakes

Yields 10 pancakes

Ingredients

1-1/2 cup King Arthur organic flour 

4 Tsp. baking powder

2 Tbsp. Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed and set aside 

1¼ cup plain almond milk 

¼ cup Earths Balance Vegan Butter + more for cooking

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Best Ever Pancakes

Directions

  1. In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
  2. Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter.
  3. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
  4. Serve the pancakes stacked with peanut butter and sliced apples.

Chef’s tip: You can add whatever topping to the pancakes, in the picture, I added peanut butter with sliced apples and peanuts.

Breakfast Oats with Strawberries and Coconut

Breakfast Oats with Strawberries and Coconut

Breakfast Oats with Strawberries and Coconut

Did you know that you should normally eat and drink water within the first hour of waking up? This helps get your metabolism started for the day and gives you the fuel you need to begin your morning. With this quick and easy breakfast oat bowl, you will be eating in no time. Using organic and homemade ingredients, this bowl is packed with tons of nutrients! In a rush? Make these overnight and store in the refrigerator for a quick and easy grab-n-go meal!

Breakfast Oats with Strawberries and Coconut

Yields 1 serving

Ingredients

1-1/2 cup rolled oats, uncooked

16 oz fresh coconut milk

1/4 tsp. vanilla extract, optional

1 tsp agave, optional 

Sliced coconut meat to top

Sliced strawberries to top

Directions

  1. In a mason jar mix vanilla, agave, and coconut milk and set aside.
  2. In a bowl, pour in oats and top with coconut milk. Garnish with sliced strawberries and sliced coconut meat with a mint leaf.

Chef’s tip: Feel free to add almonds, walnuts, or granola for an extra crunch.