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.”
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!
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!
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!
Yields 1 serving
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
In a mason jar mix vanilla, agave, and coconut milk and set aside.
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.
This potato hash is hearty, simple and a well-known comfort food we all love and enjoy. On the weekends, it is usually a time when we go out to brunch and share it with our family and friends. This weekend, why not bring that same atmosphere to your home with this recipe! With added seeds, sun-dried tomatoes, and other wholesome ingredients. you can make a simple dish into something new. With these garden-fresh and fragrant elements, your mouth and body is going to be asking for more!
Drizzle olive oil on a baking sheet. Cut the potatoes into 1/2 inch cubes and place onto pan. Chop the red bell pepper, onion, and garlic and mix into potatoes. Sprinkle rosemary, salt and pepper over top.
Bake for 20 minutes, then remove from oven- add the seeds and sun-dried tomatoes.. Bake addition 10 minutes.
In a serving dish, place spinach on the bottom and pour potatoes on top- mixing spinach in to wilt.
Serve as side dish with other breakfast foods.
Chef’s tip: Squeeze half a lemon directly after the potato has comes out of the oven for an extra flavor boost!
Granola is a great snack or topper for your dairy-free yogurt, overnight oats, or smoothies. When making your own mixture of granola, you get to personalize it: adding seeds, dried fruit, nuts, superfood powders, and more. The two kinds that I have made are: an original flavor and a chocolate flavor (using cocoa powder).
In a large mixing bowl, combine all above ingredients until thoroughly mixed.
In your dehydrator, set temperature to 115 degrees and set timer for 6-8 hours or until granola is slightly hard. Remove granola from dehydrator trays and break into bite size pieces. Store in air tight container.
Oven method: Place granola mixture on slightly greased baking sheet. Set oven to lowest temperature setting and allow to bake until slightly golden. Remove and break up into pieces and store in air tight container.
Chef’s tip: If you would like to add cocoa powder to the recipe, you can split the batch in half. Add 1/4 cup of cocoa powder to begin and see how much more to add. Just note you may need to add more maple sugar to sweeten the chocolate powder.
Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!
If you prefer mini cinnamon rolls, simply cut this recipe in half.
In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine.
Sift together flour and salt into a bowl, slowly pourdry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
Preheat oven to 375 degrees F.
Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size.
While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready.
Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top.
Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.