I’m not vegan but sometimes I feel like I’m headed in that direction. I don’t eat dairy or eggs, sometimes egg whites and the only meat I do eat is chicken and that’s only once in a while because it’s easier to cook for myself and my boyfriend if we can eat somewhat similar dinners. All recipes are measured out for 1 serving (except the crepes).
When it comes to breakfast I have been eating oatmeal everyday for probably 5 years. I buy the large oats (not quick) and boil them with a banana and LOTS of cinnamon. This is what loured me out of bed every morning, it’s so comforting and delicious. Unfortunately I’ve been advised to try something else – anything else that isn’t a grain. So, I decided to try a week of 7 vegan gluten free breakfast recipes to see which I like best.
The first is a smoothie bowl. I tried a couple flavour variations on this one. It’s amazing, I don’t know why eating a smoothie out of a bowl is better than out of a straw but it is. (Probably because you think you’re eating ice cream even though you’re not). To get it thick with a bit of texture, don’t blend it too much and monitor how much liquid you add in. If you did put too much milk in just throw it in the freezer for a bit. You can top these bowls with anything – nuts, dried fruits, seeds, berries, chocolate.. mmmm. I’ve had this for dinner quite a few times this week as well!
Next up is a super healthy cereal bowl. I’m obsessed with cereal, I usually go through 2 boxes a week (I’ll snack on it and have it for dinner). Along with the ‘no-oatmeal’ breakfast suggestion I have also been advised to not have cereal either, I haven’t purchased cereal in a few weeks (so tough!) except for a box of rice puffs which I used in this recipe. With this recipe, creativity is key, add whatever you want. I used chia seeds, hemp hearts, raw cacao nibs, rice puffs, blueberries and banana. Definitely let this soak for a few minutes before diving in!
The third breakfast is gluten free vegan vanilla french toast. I never actually ate french toast when I was a kid (bread slathered in egg didn’t seem appetizing) but I wanted to try it now that I found an egg-free version. This was really delicious and a nice treat every once in a while. The trick is to get good bread because a lot of gluten free bread isn’t that great. I like my bread from either Promise or Queen St Bakery. I keep my bread frozen so I lightly toasted it before letting it soak in the french toast mixture.
This is my first attempt at crepes! It turned out alright, I definitely advise eating these as soon as they are off the frying pan because once they cool down they aren’t as tasty. I also suggest using a homemade jam or fruit preserve inside. I made my own blueberry vanilla chia jam and it turned out great!
How pretty is this? It looks like a desert! This one is so easy and quick to make and the best part is you do most of the work the night before so your time spent getting breakfast ready in the morning is cut down to a few minutes. I made a vanilla bean chia ‘pudding’ with a mango puree at the bottom. If I make this again I will use a fresh mango instead of store bought frozen mango.
These pancakes look weird and dark but they taste amazing! They were kind of a happy accident. I posted a recipe earlier for vanilla buckwheat pancakes if you want to check it out, this is a variation on that recipe. I was making some sort of chia seed concoction that didn’t quite turn out so I used the leftover blueberry chia milk instead of plain almond milk in this recipe and it tasted great! It also made the batter cook nicer so when you flip the pancakes they stayed together better like a real pancake.
- 1 cup baby spinach
- 1 tablespoon Organic Raw Chia Seeds
- 1 cup Unsweetened Almond Milk
- 1/2 cup frozen pineapple
- 1/2 cup frozen strawberries
- 1 cup frozen mango
- 1 scoop protein powder (Metagenics UltraMeal Rice Vanilla)
- 1 tsp flax oil
- ½ banana, sliced
- ¼ cup blueberries
- 1 tbs Organic Goji Berries
- 1 teaspoon chia seeds
- 2 tablespoons blanched almond slivers
- Place the spinach, chia seeds, and milk in a blender and puree until smooth.
- Add the frozen mixed berries, and mango to the blender. Puree, scraping down the sides of the blender periodically, until relatively smooth.
- Pour smoothie into a bowl and garnish with toppings of your choice. Serve immediately.
Super Healthy Cereal Bowl
- 1 tbsp. Organic Raw Cacao Nibs
- 1/2 cup Rice Puffs
- 1/4 cup blueberries
- 1/2 chopped banana
- 1 tbsp. Organic Raw Chia Seeds
- 1 tbsp Sliced Almonds
- 1 tsbp Hemp Hearts
- Unsweetened Almond Milk
- Add ingredients to your cereal bowl.
- Add unsweetened almond milk and sweetener if needed.
- Let soak for 5 minutes, top with blueberries and banana and enjoy!
Vegan Vanilla French Toast
- 1 very ripe banana
- 2 tablespoons Almond Butter
- 1/3 cup Unsweetened Almond Milk
- 1/2 tablespoon Ground Flaxseed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 slices regular or gluten-free bread
- Canadian Maple Syrup
- Blend together the banana, almond butter, almond milk, ground flaxseeds, cinnamon and vanilla extract.
- Place the bread slices in a single layer in a large dish. Pour over the banana mixture, and flip the slices to coat them completely. Let the slices sit for 10 minutes. Flip, and let them sit for 10 minutes more.
- Preheat a large skillet over low heat. Grease with coconut oil, and then add the soaked bread. Cook the bread for 4 – 5 minutes on one side, flip, and cook for 3 minutes on the other side. The French toast is ready when each side is lightly golden and flecked with darker patches.
- Serve the French toast with maple syrup and Enjoy!
- 1 cup Buckwheat Flour
- 1/2 cup Rice Flour
- 1/2 cup Tapioca Flour
(or you can just use 1/2 cup more buckwheat flour)
- 2/3 cup non-dairy milk
- 2 cups water
- 1 tbsp vanilla extract
- Combine all ingredients in a blender or food processor and blend until completely smooth.
- Warm a little coconut oil in a pan over a medium heat then scoop 1/4 cup batter in and swirl around until it makes a very thin pancake.
- When it turns brown at the edges and has lots of holes flip carefully with a spatula and cook other side.
- Replenish coconut oil after every few crepes. Keep in a warm oven until ready to serve. Makes about 12.
Magical Blueberry Vanilla Chia Seed Jam
Recipe from Oh She Glows Yield: ~ 1 cup
- 3 cups fresh blueberries
- 3-4 tbsp Canadian Maple Syrup, to taste (or other liquid sweetener)
- 2 tbsp chia seeds
- 1/2 tsp pure vanilla extract
- In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.
- Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
- Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.
Mango Chia Pudding
- 1 & 1/2 c. frozen mango
- 1 c. water
- 1 c. almond milk
- 1/4 c. chia seeds
- 1/2 or 1 vanilla bean (scraped)
- 1 tbsp almond slivers
- 1 tsp Organic Raw Cacao Nibs
- chopped pineapple (to top)
- Start blending the mango with 1/4 c. of water on high until you have a thick sauce. Add more water as needed by the tablespoon to get the blender going.
- Pour the mango sauce evenly into glass. Set in the fridge.
- Stir the milk, chia seeds, and vanilla until it becomes a thick pudding. Stir constantly for 3-4 minutes then let stand for about 5 minutes to thicken.
- Pour the chia mixture on top of the mango sauce in even portions.
- Allow to set for at least 4 hours in the fridge or overnight.
- Serve with chopped nuts & fruit.
Blueberry Quinoa Flakes:
- 2/3 cup Quinoa Flakes
- 1/2 cup – 2/3 cup almond milk
- 1 cup frozen blueberries
- 1 scoop vanilla protein powder (Metagenics UltraMeal Rice Vanilla)
- 1/2 tbsp maple syrup
- 1/2 tbsp cinnamon
- 1 chopped ripe banana (1/2 for cooking, 1/2 for topping)
- 1 tsp raw cacao nibs
- Combine the flakes, milk, frozen berries and 1/2 banana into a pot on medium heat.
- Let the flakes cook and thicken up into a type of ‘oatmeal’ like texture, continuously stirring, add in the protein powder, maple syrup, and cinnamon.
- When it’s ready top off with cacao nibs and the rest of the chopped banana, serve immediately.
Blueberry Buckwheat Pancakes
- 2/3 cups almond milk
- 1 tbs Organic Raw Chia Seeds
- 1 cup blueberries
- 1/4 cup Buckwheat Flour
- 1/4 cup blueberry milk (made from the almond milk, blueberry and chia seeds)
- 1/2 scoop protein powder (Metagenics UltraMeal Rice Vanilla)
- 1 tbsp Organic Raw Cacao Nibs
- 1 ripe banana, mashed
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- Make the blueberry almond milk but putting the almond milk, blueberries and chia seeds in a blender. You will have more than you need for this recipe so save for the next morning or for a smoothie. Put aside.
- Mash up the banana in a bowl, add in all the dry ingredients and then 1/4 cup of the blueberry almond milk and vanilla.
- Stir until it’s smooth and slightly runny.
- Oil a frying pan with coconut oil and pour the batter onto the pan. Once it starts bubbling, flip it over and let the other side cook for a couple minutes. Top with fruit and syrup.