We’ve all heard it hundreds of times….breakfast is important!
I think the reason a lot of us skip it is because we are pressed for time, bored with the usual options or have failed to plan ahead. Here are five recipes that will hopefully not only have you eating breakfast everyday, but loving it too. It’s my favourite meal of the day!
You will notice that these are all of the sweet/fruity category, as I tend to gravitate to towards fruit in the morning and generally I have found savoury breakfasts to be more time consuming. The first three are quick and easy to make in the morning, and the last two you need to make the night before. Also I would strongly encourage investing in a high speed blender…I use mine multiple times daily and it really makes getting all those fruits and vegetable into your diet a breeze.
Mixed Berry Nice Cream
The simplest of them all! Nice Cream is literally frozen bananas (they must be ripe!) blended with a splash or two of non-dairy milk and the add ins of your choosing. Here I have used 1 banana with 1/2 C of frozen mixed berries and topped with sliced almonds. But you can add whatever you want….cocoa powder, peanut butter, different mixed fruit…the possibilities are endless. Just throw it in the blender and you have breakfast in seconds.
Pumpkin Spice Protein Smoothie Bowl
A variation on nice cream is the smoothie bowl. Same concept, different texture, and you can get a bit fancier 🙂 Again you can play around with it but this is one of my favourite versions:
- 1 1/2 ripe frozen bananas
- 1/2 C canned pumpkin
- 3/4 C non dairy milk ( I used unsweetened almond milk)
- 1 scoop of vanilla or unflavoured vegan protein powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
Add all ingredients to a high speed blender and blend until smooth. Top with raw pumpkin seeds. granola and unsweetened coconut. Recipe adapted from Pumpkin Pie Smoothie Bowl.
Chocolate Protein Pudding
- 1 package of soft tofu
- 2 ripe bananas (not frozen)
- 1 Tbsp almond butter
- 2 Tbsp cocoa powder
- 2 Tbsp chia seeds
- 2 Tbsp maple syrup
- Fresh fruit
Combine all ingredients in a high speed blender and voila… chocolate, high protein deliciousness. Top with fresh fruit. This makes a couple of servings and the pudding keeps well in the fridge.
Chia Pudding
The basic ratio for chia pudding is 3 Tbsp of chia seeds to 1 C of non dairy milk. After that you can add what you want. Here I have combined the chia seeds with 2 tsp of maple syrup and a 1/2 tsp of vanilla. Whisk all ingredients together and refrigerate over night. I find that if you can whisk again a couple of hours into the cooling process it helps to get the consistency really smooth and lump free. In the morning layer with whatever fruits and nuts you like. Here I have added raspberries and granola.
Heavenly Carrot Cake Baked Oatmeal
I love oatmeal and baked oatmeal was a revelation for me. I can now make a big batch and just throw a serving in the microwave in the morning. This recipe is from Oh She Glows and is amazing…I could eat in for breakfast, lunch and dinner with this meal on hand! It does contain maple syrup but I have made it both with and without it and it tastes good both ways so if you are looking to reduce sugar in your diet try it without.
ENJOY!
Kirsten
Kirsten Mitchell
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