Can’t we all agree that there is nothing better than making breakfast on a lazy Sunday morning? That being said, there is no reason that you need to cheat on your health kick in order to fulfill your hearty and sweet cravings. Today I’m going to show you three delicious breakfasts that I love to make! Check them out and let me know which one you’re going to try…
1) Make some pancakes.
- 1/2 cup whole wheat flour
- 1/3 cup wheat bran
- 1/4 cup flax seed meal
- 1 tbsp agave nectar
- 1/2 tbsp baking powder
- 1/2 cup almond milk (I like to use Vanilla)
- 1/2 tbsp vanilla extract
- 1/2 tbsp lemon juice
Now you know the drill; mix it up! You’ll be left with about 4 thick, delicious pancakes. Feel free to use whatever toppings you would like! My favourites right now are apple sauce, bananas, and maple syrup!
2) Tofu Omelettes Anyone?
This recipe makes about 4 omelettes for you to share with your friends or family!
2 cloves garlic (optional)
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon unrefined sea salt
1/2 cup chickpea flour
1 tablespoon ground flax seed mixed with 2 tablespoons of water
Chop up the garlic and then add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and flax/water mixture and puree again for about 10 seconds. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large pan on medium-high heat. Lightly grease with a thin layer of olive oil. In 1/2 cup measurements, pour omelette batter into the pan. Move the pan around so that the batter can spread out over the pan. Make sure to be gentle when spreading it out, if there are any rips or holes just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelette should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelette is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip the omelette and cook for about a minute on the other side. Now you can stuff your omelette with fillings of your choice before you fold it over. As for fillings, here are some of my favourite combinations: mushrooms and spinach, diced tomatoes with ricotta and some mixed beans, or salsa with spinach and any other veggies you can find.
3) Breakfast Muffins? Yes, Please!
2 cups rolled oats
2 cups juice (I usually use orange or guava juice)
1 cup mashed bananas– about 2 bananas (or you can use apple sauce)
1/4 tsp ground flax
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
2 cups whole wheat flour
2 cups raspberries (I like to use frozen but fresh would also work just cut down the baking time)
Directions:
Preheat the oven to 400 °F
1. Soak the oats in juice until soft, about 10-15 minutes
2. Add the banana pulp (or applesauce, if using) and mix.
3. Mix in the salt, baking powder, baking soda, cinnamon, and nutmeg.
4. Add the flour and stir until just mixed.
5. Fold in the raspberries.
6. Fill muffin tins, about 3/4 full, and bake until lightly browned, about 20 minutes.
Thanks for reading my breakfast post and don’t forget to let me know what you think of these recipes down below! Have a great week everyone 🙂
aphroditesheaven 