Breakfast

Green Smoothie

{ Mom }   I know everyone thinks their version of a breakfast smoothie is the best, but here’s how I make mine.

• Unsweetened Cashew milk or Almond milk
• A big fat handful of spinach leaves or kale!
• 1 fresh or frozen banana
• Your favorite frozen berries
• A spoonful of chia seeds for an extra kick of protein (or ground flaxseed)
• Optional flavoring such as cinnamon, vanilla, or mint leaves

Add all ingredients to your high-powered blender. Blend until smooth. This smoothie is always plenty thick and creamy with the banana and the chia seeds!

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{ Tasha }  The smoothie options are endless! This drink below is a recurring favorite, and don't worry about measuring anything.

• Dark, leafy greens, fresh or frozen
• Several frozen or fresh ripe bananas
• A heaping cup of frozen strawberries and/or frozen berries
• Juice of 1 lemon or toss in some oranges or orange juice
• For an optional nutrition boost, add a couple of tablespoons flax, chia, or hemp seeds
• Water or plant milk (add to reach desired consistency)

Blend everything together in a powerful blender.

Chocolate Smoothie

Chocolate for breakfast?!? Don’t feel guilty since dark chocolate is one of the top 10 healthiest foods and full of antioxidants!

• 1 avocado
• 1 banana (best if frozen)
• 1 cup dates (replace with banana or frozen fruit if needed)
• 2 tablespoons dark cacao powder
• Sweetener to taste, I like to use Agave
• 1-2 cups vegan milk
• 1-2 cups ice

Blend all ingredients until smooth.

Overnight Oats

Servings: 1

• 1/2 cup old fashioned rolled oats
• 1/2 cup non-dairy milk
• 1/4 cup plain dairy-free yogurt
• 1 TBSP brown sugar (or use maple syrup)
• 1 tsp chia seeds
• 1 tsp vanilla extract
• A dash of your favorite spice: cinnamon, pumpkin, cocoa powder, etc.
• 1/2 banana, mashed
• 1/4 cup (or more!) fresh or frozen blueberries, sliced strawberries or other fruit

1. Add all ingredients to your mason jar. Stir, add lid and store in fridge overnight. It's best if the oats soak for at least 8 hours.
2. The next morning, remove the lid and give the oats a big stir. Add more milk if needed.
3. Optionally top with some granola, extra berries or chocolate chips.
4. Eat cold, straight from the jar!! Overnight oats should last up to 5 days in the fridge.

Chia Pudding Bowl

Chia seed can be added to any breakfast, including smoothies and pancake batter, but can also be the star of the show. Chia provides a boost of Omega-3, fiber, anti-oxidants, and minerals including calcium, iron and magnesium. And on top of it all, it's filling and satisfying. Remember that this can be made the night before!

The basic recipe is simple:

• 3 TBSP chia seed
• 3/4 cup liquid (almond milk, canned coconut milk, or a combination of the two)
• 1 TBSP maple syrup or agave
• 1 tsp vanilla

Mix all ingredients. Let stand 15 minutes.

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So now comes the fun part, which is adding your flavors.
Here are my favorites, but add your own and be creative!

1. Use jam (2 TBSP) or fresh mashed fruit such as raspberries or strawberries, either layering it with the chia pudding or mixing it through. Add fresh fruit as garnish.
2. Mash half a banana, mix it with the chia pudding, adding 1/2 tsp cinnamon. Layer with the remaining sliced banana.
3. Everyone loves chocolate, right? Mix the chia seed, milk and 2 TBSP cacao powder, increasing maple/agave sweetener to 2 TBSP. Optionally add dark chocolate chips as garnish.
4. For a lemon-raspberry flavor, add zest of one lemon to the pudding and use some of the lemon juice for your liquid. Mash 1/4 cup of fresh raspberries, and layer with the chia pudding. Garnish with remaining raspberries.
5. For a chai latte version, it's all about spices. Use coconut milk as part of your liquid. Add 1/2 tsp cinnamon, 1/4 tsp each of nutmeg, ginger, cloves, and cardamon. Top with nuts, chocolate chips, drizzle with chocolate syrup or sprinkle with cinnamon.

Creamy Oatmeal

The basic oatmeal recipe...wait for it...is to follow package directions! But here are my hubby's tricks to delicious creaminess:

• Use regular oats, not quick cooking oats. This requires a longer cooking time which makes it creamier.
• Make sure to add a dash of salt, which triggers your taste buds and makes the oatmeal more yummy!

Tofu Scramble

This is a great alternative to scrambled eggs, easy to make, high in protein and tofu is great at absorbing flavors. It’s definitely a go-to breakfast when the family goes on camping trips. For a southwestern twist, add cumin and chili, plus fresh chopped cilantro and tomato.

There is no need to press the tofu in a towel to remove the excess water, since the water will cook out in the first couple of minutes.

Servings: 2

• 1/2 tbsp olive oil (you can use water instead)
• Vegan sausage (for example, Field Roast) cut into bite sized pieces
• 1/4 cup diced red onion
• Red pepper, diced
• 1+ cup fresh spinach or kale, chopped
• 8 oz firm tofu, drained and squeezed with your hands
• 1/4 tsp turmeric powder
• 1/4 tsp garlic
• Salt and fresh ground black pepper, to taste

1. Heat oil in fry pan over medium heat.
2. Add sausage and vegetables, cook until spinach/kale is wilted and onion is browned.
3. Place tofu in pan and mash with potato masher or fork, or crumble with your hands. Add spices, and stir until well combined.
4. Cook for 5-8 minutes, stirring occasionally until water from tofu is mostly gone.
5. Serve with toast or roast potatoes, and sliced avocado or melon.

Weekend Morning Waffles

Servings: 4

• 1-2/3 cups non-dairy milk
• 2 eggs (or favorite egg substitute)
• 1/3 cup vegetable oil
• 1-1/2 cups flour (your choice)
• 1 TBSP baking powder
• 1 TBSP sugar
• Pinch of salt

1. In a medium bowl, beat the milk, oil and egg. If using real egg, separate the eggs and just use the yolk, leaving the egg white for later.
2. Add the dry ingredients and beat until smooth.
3. If using real egg, beat the egg white and fold into the batter.
4. Pour batter onto waffle iron and cook until golden brown.
5. Garnish with fresh fruit, syrup or jam. Optionally, top with some non-dairy yogurt, whipped coconut cream or whipped aquafaba.

GF Cranberry Orange Coffee Cake

This is simple GF coffee cake with a yummy cinnamon crumb topping, and is quick and easy to make. This is also dairy free when using non-dairy milk and stick margarine instead of butter. It's important to use the gluten free 1-1 "measure-for measure" baking flour, otherwise you have to fiddle with adding xanthan or guar gum.

With the cranberries and the orange juice and zest, it's a great option for Christmas brunch!

For the cake:

• 2 cups gluten free 1-1 baking flour
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp salt
• 1.5 cups fresh cranberries


• 2 large eggs
• 1/2 cup stick margarine, softened
• 1 cup non-dairy milk
• 2 TBSP orange juice
• 2 TBSP orange zest

Crumb topping:

• 3/8 cup gluten free 1-1 baking flour
• 3/8 cup brown sugar
• 2 tsp ground cinnamon
• 3 TBSP stick margarine, chilled

1. Preheat oven to 350℉.
2. In a large bowl, mix the cake dry ingredients.
3. Add the cranberries to the dry mixture and mix until coated.
4. Combine the wet ingredients and whisk to blend. Add to the dry ingredients and mix gently. Do not use an electric mixer, since this will make your cake too dense.
5. Pour the cake mixture into an 8X8 baking dish. Let this sit while mixing up the crumb topping.
6. In a medium sized bowl, combine the topping ingredients. Use a pasty cutter to cut the margarine into the sugar mixture until mixture is crumbly. Sprinkle over the cake batter.
7. Bake for 40 minutes or until a toothpick into the middle of the cake comes out clean. If you see crumbs or batter, or the cake batter jiggles in the pan, bake a little longer!
8. Cool on a wire rack.

** Recipe adapted from fearlessdining.com