For me, breakfast can be two things: a great opportunity to get some nutrient-dense food into my kids quickly first thing so they can start the day off right, or, on the weekend, a great chance to just hang out with the family over a late breakfast. Either way, these recipes have you covered!
Featured Recipes:
• Wicked Quick Green Smoothie
• Sunday Morning Waffles With Berry Compote
• Cheezy Potatoes
Full recipes below!
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SIMPLE GREEN SMOOTHIE
MAKES 2 LARGE GLASSES
INGREDIENTS
4 C of non-dairy milk of choice
1/4 C frozen mango
1/4 C strawberries, fresh or frozen
1 banana, peeled
Handful of baby spinach
2 T green powder of choice
2 T chia seeds
Splash of maple syrup
INSTRUCTIONS
• Put all ingredients into a blender and blend until smooth
.
Note:
Use any fruit you want…anything goes!
Leftover smoothies? Pour into popsicle molds for a healthy frozen treat.
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WAFFLES WITH BERRY COMPOTE
A great way to kick-off the weekend, these waffles are the perfect vehicle for seasoned fruits and those decadent additional breakfast toppings such as whipped cream, chocolate and/or maple syrup.
MAKES 4 LARGE WAFFLES
WAFFLES
:
1 can of coconut milk
¼ C non-dairy milk
1 t apple cider vinegar
1 C Gluten Free All-purpose Flour (Bob’s Red Mill is a favorite)
1 C almond flour
1.5 t baking powder
1/2 t sea salt
1 t vanilla extract
1/4 C maple syrup
Spray oil for waffle pan
INSTRUCTIONS
• Gently whisk coconut milk and apple cider vinegar, let the kids take turns and leave it to set and curdle.
This helps the batter become a bit airy and not so dense.
• In another bowl, combine the flour, almond flour, baking powder, salt, vanilla and maple syrup. Pour
over the buttermilk and whisk. You want a thick batter and not lumpy, but if you need to thin it out you
could add a splash of non-dairy milk.
• Heat your waffle iron to medium high.
• Spray oil over waffle iron and spoon 2 ladles of batter over the waffle iron. Lock it down and let it sit for
about 3-4 mins on either side.
• Remove waffle from the iron and plate up. Top with fresh berries or compote.
BERRY COMPOTE
:
2 cups of frozen berries
1 orange, juice squeezed (roll to loosen up juices)
Pinch of sea Salt
1/4 c maple syrup
1.5 T corn starch
INSTRUCTIONS
• Heat up a small saucepan on medium heat, add frozen berries, orange juice, maple syrup and salt and
stir.
• Pour out a little bit of berry liquid into a small ramekin with cornstarch, mix together until smooth and pour
back into the pan to whisk in and thicken up the sauce.
• Remove from heat and serve.
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QUICK CHEEZY POTATOES
A great recipe option for that quick breakfast when you have pre-prepped blanched potatoes on hand.
Perfect addition to wraps or as a side to your Sunday Mornin’ Waffles.
INGREDIENTS
2 T olive oil
1/4 C onion, diced
1 Qt pre-prepped blanched cubed potatoes
4-6 plant-based breakfast sausages, cubed
Sea salt, to taste
Handful of vegan cheese, shredded
6 small tortillas, warmed
Tomato, diced (for tacos)
Cilantro, chopped (for tacos)
INSTRUCTIONS
• On medium to high heat, add oil to a cast-iron pan along with the onion. Continue to sauté until you get
some coloration in the onions.
• Add blanched potatoes and sausages, stir to combine. Allow to cook and brown the potatoes a bit,
about 3-4 minutes.
• Season with sea salt
• Stir potatoes and sprinkle on cheese. Add a splash of water to the pan and cover. Remove from heat
and allow to sit for 2-3 minutes so the cheese melts before removing lid.
• Serve on its own as a breakfast side dish or into tortillas topped with diced tomato and cilantro.
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