Breakfast: The Most Important (And Let’s Be Honest – Best) Meal of the Day

Well, maybe not for everyone. I completely understand that some people wake up and don’t feel like eating right away. There are several members of my immediate family who often completely forsake breakfast and are not hungry until lunch. To each their own – you should really only eat when you’re hungry anyways. But for me, hunger strikes the second I open my eyes every morning. Food is the first thing on my mind, which I think is one of the reasons I can easily rise at such an early hour. Breakfast is my fuel, my first source of energy that will allow me to plow through an early morning shift or workout. And of course, it’s gotta be tasty. I’ve always been oriented towards a sweet breakfast – for those who know me this should come as no surprise as I have the biggest (and I do mean biggest) sweet tooth of anyone I know. Whether you like your breakfast sweet or savoury, keeping breakfast lean and healthy is so important – it sets the tone for the rest of your meals throughout the day. Just like having a workout on Monday is proven to make you more disciplined to exercise throughout the week, so does having a healthy breakfast keep you motivated to eat clean for lunch, snacks, and dinner. I have developped some deliciously tasty recipes to start your day off on the right foot.

Up until quite recently, I used to wake up exceedingly early to eat breakfast before heading off to work. Now I’ve dicovered that bringing my breakfast with me to work allows me to get the enjoyment and experience out of my meal that I need. For years, every morning was started with a bowl of cereal and milk. Unfortunately, many cereals are so processed that they have been stripped of their nutrients. The sugars that are added to (seemingly healthy) cereals further contribute to the lack of health benefits. If you love cereal like me, you are much better off to opt for less processed grains (such as steel cut oats and rolled oats – not instant oats) for your breakfast. I have found that the chewy texture of oats is much more satisfying than processed cereals, and can be made healthily and exactly to your preference. Furthermore, oats are so versatile that they can take on almost any flavour, creating variety for that first meal of the day. My favourite way to prepare oats is to soak them overnight – also known as “overnight oats”. This method allows the oats to soak up whatever flavour you combine with them, whether that be fruit, spices, nut butter, etc. Below I have shared my FAVOURITE overnight oats recipe – pumpkin spice. Such a white girl. This rich, fudgy breakfast is scrumptious and satisfying. The spices are reminiscent of autumn and the raisins add a pop of sweetness. This recipe makes 2 servings.

Pumkpin Spice Overnight Oats

  • 1 ripe banana
  • 1 cup pumpkin puree
  • 3 tablespoons all natural peanut butter
  • 1 teaspoon vanilla
  • 2/3 cup rolled oats
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1/3 cup raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon Chinese five spice
  • nuts, such as almonds (optional)
  1. Mash banana in the bottom of a bowl or container. Mix in peanut butter, pumpkin puree, maple syrup, vanilla, and spices.
  2. Stir in oats, almond milk, raisins, and nuts.
  3. Cover with a lid or plastic wrap and refrigerate overnight.
  4. Enjoy the next morning!

13119042_10154092670947208_5951929347604886917_n

I am a huge sucker for pancakes on a Sunday morning. There is nothing better than waking up to a stack of fluffy flapjacks dripping in gooey maple syrup to start your weekend off right. And what if I told you that this yummy weekend treat can be a wholesome, healthy start to your day? I have developped several pancake recipes that are made with natural, non-artificial ingredients. My banana pancakes can be made vegan by substituting the egg for a flax egg, and can be made gluten-free by substituting rolled oats for gluten-free oats or a gluten-free flour. This recipe makes enough pancakes for one, but can easily be doubled or tripled.

Banana Pancakes

  • 1 ripe banana
  • 1 free range egg
  • 3 tablespoons rolled oats
  • 1 teaspoon nutmeg
  1. Mash banana in a bowl. Mix in egg and rolled oats.
  2. Drop spoonfuls (approximately tablespoon sized) of the mixture into a pan with coconut oil over medium heat.
  3. Cook pancakes in batches for about 3 minutes per side.
  4. Top with berries and pure maple syrup.

13178568_10154092712967208_6052179748280598734_n

This next pancake recipe is courtesy of my friend, Michelle. She’s an expert gluten-free cook and baker! These rich and tasty GF cakes get their wonderful texture from cashews and bananas, and are topped with a sweet and tangy berry compote This recipe makes enough pancakes for one, but again, it can easily be expanded.

Cashew Banana Pancakes with Berry Compote

Pancakes

  • 1 ripe banana
  • 1 cup cashews
  • 1/4 cup coconut milk
  • 1 free range egg
  1. Blend all ingredients in a blender.
  2. Drop tablespoons of mixture into pan with coconut oil over medium heat.
  3. Cook 3 minutes per side.

Compote

  • 1 cup frozen berries
  • 1/4 cup pure maple syrup
  1. Simmer ingredients over medium low heat until berries are macerated – approximately 10 minutes.
  2. Pour warm mixture over pancakes.

13103407_10157514159595377_8825045369516012570_n

Although I LOOOOOVE pancakes and other sweet breakfasts, I quite enjoy a good hash at brunch. Potatoes are so packed with nutrients, and if you bake them correctly, a vegan hash can be both dleicious and healthy! And what’s better than a savoury breaky smothered in a creamy hollandaise sauce? Vegan hollandiase is possibly the BEST sauce I have ever tasted – even my carnivorous friends agree that a good cashew hollandaise surpasses any egg-based hollandaise. In addition to roasted potatoes, this sauce also works great on eggs, and as a spread for sandwiches, wraps, burgers, and hotdogs!

Cashew Hollandaise

  • 1/2 cup cashews
  • 1 teaspoon tumeric
  • salt and pepper
  • 1 teaspoon cayenne
  • 2 1/2 tablespoons lemon juice (approximately 1 lemon)
  • 1/3 cup nutritional yeast
  • 3/4 cup almond milk
  • 2 tablespoons melted cocnut oil
  • 1 teaspoon white vinegar
  1. Soak cashews for at least 4 hours or overnight. Blend cashews with the rest of the ingredients.
  2. Heat sauce on stovetop until just heated through – it will thicken very quickly!

unnamed

If you’re one of those people that just isn’t hungry in the morning, but you need a good boost of energy to get your day going, I have a tasty drink to start your day! This recipe is courtesy of Quintan, who freestyled this awesome smoothie one day. It has delicious tropical notes that are sure to make your tastebuds happy!

Tropical Breakfast Smoothie

  • 1 cup vanilla almond milk
  • 1 cup organic juice (such as k & i or Jusu)
  • 1/2 cup fresh or frozen mangoes
  • 1 banana
  • 1 tablespoon fresh ginger
  1. Blend all ingredients and enjoy!

 

I hope these recipes enhance your breakfast experience! As always, you can eat healthy while still getting that satisfaction from indulging in a delicious meal. Vegans and celiacs never need to compromise! Enjoy 🙂

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s