Fun vegan breakfast devoid of soy is a rare find. Enjoy my Vegan Hash soy free, gluten free, and delicious!
Trader Joe’s Shredded Hash Browns
Hilary’s black rice burger
Salt and pepper to taste
If you don’t have a griddle…I highly recommend getting one! We have a cheap one that’s lasted a decade. Spray griddle with coconut oil, heat to 400 degrees. Place hash browns on griddle, flip at 7 minutes then cook another 7-10 minutes (until they are as crispy as you’d like). Add the rice burger to the griddle and heat through after the first hash flip. Smash an avocado and mix with salt and pepper. Avocado is nature’s runny egg, butter, and cheese…it gives juuusst the right breakfast texture and adds some a.m green!
Yep it’s a pint of strawberries and I’m eating them all! Great first thing in the a.m., it’s my go-to post workout breaky. Drizzled with a little honey and cinnamon for immunity and inflammation.
Strawberries also have magnesium to help with muscle soreness and constipation, are low glycemic index, rich in antioxidants, fiber, and potassium. Whether athlete, mathlete, or momlete, strawberries pack a significant nutritional pinch. Also known to whiten teeth–woot woot!!
Eat them all it’s all good–no calorie counting when the right foods are going in!
I love plantains and in my opinion, they are best done savory instead of sweet.
1 plantain sliced or chopped
1tbs garbanzo flour (or other GF flour)
1tbs nutritional yeast
1 flax egg (1tbs ground flax mixed with 3tbs hot water)
1/4th cup chopped kale
2tbs grape seed oil
salt and pepper to taste.
In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!
The Simple Mills factory is at it again! Rocking my breakfast world with these super clean pancakes. Of course I use my vegan butter on top, pure maple syrup, and OF COURSE I substituted vegan ingredients (including a flax “egg” substitute* and almond milk for cow’s milk). Whipped ’em up on the griddle and #donelikedinner!
*you can totally leave out the egg or flax “egg” substitute, add a tiny bit more almond milk, and it’s JUST AS GOOD.
I had full intentions to make vegan sausage using whole, canned black beans; however, the distractions of a busy super market got the best of me, and I grabbed canned refried black beans. I've outlined how I made the best out of my purchase. I have to say…they turned out pretty darn good!
Free of gluten, dairy, soy, and animal products.
1 Can refried black beans
1/2 cup coconut flour
1/2 cup sesame seeds
Onion powder, garlic powder, sage, smoked paprika, cracked red pepper, salt and pepper to taste (because I hate following recipes)
About 1 tbsp fennel seeds (less if you prefer, but I really like fennel, this is what gives sausage the taste of sausage)
Spray skillet with cooking spray and heat to medium. Mix all ingredients together in a bowl and form small patties. Cook on medium until the top is dark brown or slightly charred. Makes about 15-20 small patties.