Category Archives: Breakfast

Chocolate Berry Mini Muffins

If you follow this blog, you know I love chocolate. I’ve made chocolate muffins before, but here’s a recipe with a berry twist. Using puréed fruit is a simple substitute for shortening or oil, and also adds some natural sweetness and flavor. This is a one blender recipe, all you have to do is stir in the cacao nibs after blending everything together, fill the muffin tins, and pop em in the oven. I like to use mini muffin tins for faster cooking and easy snacking!

You need:

Agave 1/2 cup 

Molasses 1/4 cup 

Cacao nibs 1/2 cup

Carob powder 1/2 cup

Vanilla 1 tsp

Cinnamon 1 tsp plus dusting on top 

1.5 cup mixed berries

Soymilk 2/3 cup

Wheat bran 1/2 cup

Oat flour 1.5 cup

1 tsp apple cider vinegar

Baking powder 1 tsp
Bake 375 x16 min for mini muffins. Let cool and enjoy!

Vegan Pumpkin Waffles! (with spiced apple compote)

Whether or not you had pumpkin pie yesterday, there is never a bad time for pumpkin waffles! The spices of fall combine with creamy pumpkin and a crunchy waffle bite, for a heavenly brunch food.   I cooked some chopped apples with vanilla extract, a little water, blackstrap molasses, and pumpkin pie spice on the stove until the apples became soft, for a spiced apple compote topping! Also pictured is serving simply with syrup and spiced pumpkin seeds. You could even add some cacao nibs or chocolate chips! So good!

You need:
1/2 cup pumpkin purée

1 banana, mashed

1tsp apple cider vinegar

2tbs ground flax

1.5 cup rice milk

1 tsp vanilla

1/2 tsp each baking powder and soda

1/2 cup chickpea flour

1/2 cup oats

1 cup buckwheat flour
Simply mix all ingredients well in a bowl, then scoop into a hot greased waffle iron. Because of the thickness of the batter and the moist texture of the pumpkin, I let these stay in the waffle iron longer than typical waffles. When the green light would come in signifying they are ready, I checked and each time they were still doughy in the middle. So I closed it up again and let it cook until the green light came on again after a few more minutes. You can just check periodically until they are cooked to your liking!  Top with fruit, pumpkin seeds, syrup, cacao nibs, spiced apples, and enjoy!!!


Mango Banana Nice Cream

I know it’s the middle of fall, but thanks to frozen fruit, take yourself to the tropics any time of year 🙂 This is like a creamy sherbet made of mango, banana, and avocado! Strange right? You don’t taste the avocado, only the velvety creaminess it affords this treat!
You need:

2 cups cubed frozen mango

2 frozen bananas

1/3 avocado

1/2 cup plant milk of choice 🌱 
Simply blend on high.
Unbelievably creamy and delicious!

Farro Breakfast Bowl

One of my favorite things to do for breakfast is take whole grains leftover from dinner and turn it into a sweet breakfast! I had leftover cooked farro and purple potato to which I added fresh fruit, soy yogurt, flax/sunflower seeds, and blackstrap molasses! So simple and sooo tasty. This made for a nice hearty breakfast, and super satisfying! I love the nutty taste and texture of farro and the bright pop of color in the purple sweet potato and strawberries!

You need:

-Farro cooked, about 1/2 cup

-1/3 large steamed purple potato

-About 2/3 cup Nancy’s unsweetened plain soy yogurt (my fav)

-Flax

-Sunflower seeds/nuts

-Blackstrap molasses, 1/2 tsp

-Strawberries

-cinnamon
Simply assemble with a dusting of cinnamon on top, and enjoy!

Hydrate

Pumpkin Pie Muffins

Ah the flavors of the season. These healthy wholesome muffins have the creamy spice tastes of pumpkin pie, but are extra easy to make and enjoy! Perfect for baking and taking to festive gatherings this time of year!

You need:

1 cup pumpkin purée

1tsp vanilla

1/4 tsp salt

2 tsp pumpkin pie spice

3/4 cup oats

3/4 cup buckwheat flour

2/3 cup almond milk

1/4 cup crushes pecans

Ground flax 1 tsp

Agave 1/2 cup

Simply mix everything together and scoop onto mini muffin tins!

Bake at 375F for 16 min for mini muffins! Enjoy!!  🎃 

Pumpkin Nice-Cream 🎃

Muahhahaaa, I am laughing like a Halloween villain because purée pumpkin is just a vegetable, fully vegan, and makes the rich creamy tastes of pumpkin season so easily accessible to plant based eaters! 🙂  I’m also laughing diabolically, because simply by trading my beloved ice cream and yogurts for vegan versions, I have lowered my cholesterol by 80 points in 5 months, gladly removing the threat of cholesterol lowering medication! I am giddy, let’s celebrate with vegan ice cream! And this recipe is sinfully easy. 

Simply blend:

6oz pumpkin
3 frozen bananas 

1/8 tsp pumpkin pie spice

Then serve, dusting with cinnamon if you choose, and enjoy!