5 vegan breakfasts to become a morning person

For many of us, repeating the alarm clock can be just another part of a mundane morning routine, especially when we prefer to sunbathe in the summer rather than go to the office. But what if your breakfast was the motivation you need to get up early?

As veganism becomes more common, come up with creative ways to integrate vegetable ingredients for a both nutritious and delicious experience. While we continue to learn more about the benefits of incorporating plant-based foods, we now have the option to eat our vegetables regardless of the time of day.

Given the shift towards whole foods and the availability of innovative recipes, we can cultivate a healthy and inquisitive relationship with foods that encourages creativity and exploration. Starting our day with a simple practice of ahimsa, the yama of yogic philosophy centered on compassion for all living things, including ourselves, could include a practice of gratitude, a deliberate movement, or a nutritious meal.

Bonus? Planning a delicious vegan breakfast can take the stress out of your morning routine and allow you to absorb all the calm you need before the day starts. By changing our perception of food from an exercise in restraint to a ritual of self-love, we expand our ability to deeply experience the present moment and connect with others in a more meaningful way, which can benefit all areas of our lives.

Nurture your curiosity and creative spirit with 5 of our favorite recipes, and after all, you may find yourself becoming a morning person.

Photo of Coco Cold Brew

Cold Brew Coconut Smoothie

1/2 cup cold dark espresso
1/2 cup vegetable coconut vanilla
1 tablespoon vanilla protein
1-2 tablespoons plain almond butter
1 pinch of cinnamon
handful of ice


  1. Place all ingredients in a high-powered blender.
  2. Mix to the maximum until smooth or until the desired consistency is achieved.

green hemp smoothie

Nourishing green avocado smoothie

1 cup organic kale
1 cup organic spinach
½ of a medium Hass avocado
2 tablespoons hemp hearts
½ cup of frozen pineapple and frozen mango
2 tablespoons chocolate vegetable protein
1-3 teaspoons fresh ginger root, as desired
A stream of cold, filtered water


  1. Wash the spinach and kale in a large bowl with 1 part distilled white vinegar and 1 part water.
  2. Wash well and dry.
  3. Wash the avocado, cut it in half and remove from the shell.
  4. Rinse the ginger root, remove the skin and cut it into 1/8 inch cubes.
  5. Add all ingredients to a high power mixer. Mix until smooth and creamy.

blueberry kefir pancakes

Mixed berry pancakes

1 mixed cup of vegetable berries
1 cup whole wheat flour (for lighter pancakes, mix ½ cup of all-purpose flour with ½ cup of whole wheat)
1 tablespoon coconut sugar
¼ teaspoon of powdered yeast
¼ teaspoon baking soda
½ teaspoon of salt
1 flax egg
1 tablespoon coconut oil, melted
1 cup blueberries


  1. Mix tablespoons flaxseed flour with 2 tablespoons hot water. Let stand 5 minutes until water is almost absorbed.
  2. Add Mixed Berry Plantiful, coconut oil, flaxseed egg and beat well.
  3. Add the liquid mixture to the dry mixture and stir until just combined.
  4. Heat a non-stick skillet over medium heat. When it reaches the temperature, cover it lightly with kitchen spray.
  5. Drop ¼ cup of dough into the hot pan and sprinkle with a few blueberries.
  6. Cook for 2 to 3 minutes, or until bubbles form and come out, then turn.
  7. Continue cooking until the bottom is golden brown, about 2-3 more minutes.
  8. Continue with the rest of the dough until all the pancakes are full. Add syrup, more blueberries as you like.

french orange toast

Tropical french toast

1 cup tropical fruit vegetables
6 slices of thick sliced ​​bread (too much mother or wholemeal)
2 tablespoons flaxseed flour
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon orange zest


  1. In a large bowl, mix the flaxseed flour, tropical plants, vanilla extract and salt, let stand for 5 minutes so that the flaxseed can thicken. Put the pan hot, over medium heat.
  2. Lightly dip the slices of bread in the wet mixture, making sure each side is covered. Remove and place your slices in the pan (two slices at a time). Wait until the side starts to turn golden before turning.
  3. When the French toast is ready, place it on a hot plate and add maple syrup and orange zest.

Professional advice: The rancid bread retains its shape better and is less pasty when soaked. Try cutting the bread the night before.
Work in batches: Be sure to give each slice of bread plenty of room to breathe, otherwise they will wrap. Fun fact? 1 baguette will produce 16-18 slices of bread.

chocolate pudding with chia

Breakfast pudding with chocolate almonds

1 and 1/2 cup almond milk
1/4 cup cocoa powder
1/8 teaspoon cinnamon cinnamon
1/4 teaspoon coconut palm sugar
1/2 cup chia seeds


  1. Add the almond milk and cocoa powder to a bowl and beat until smooth.
  2. Add the Ceylon cinnamon and coconut palm sugar and continue beating until smooth.
  3. Add the chia seeds and stir until well blended.
  4. Refrigerate overnight, or at least 3-4 hours.
  5. Sprinkle with raw almond butter and add fresh raspberries to serve. Option to sprinkle with Ceylon cinnamon.

Note: If you currently need to avoid chia seeds because of their phytoestrogens, simply replace 1/2 cup of old oats with 1/2 cup of chia seeds and reduce almond milk to 1 cup.

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