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The struggle to eat breakfast in the morning has been real, ya’ll. I am one of those people who just isn’t that hungry in the wee hours! Over the past month, I have been working with a nutritionist on learning how to become more mindful of the hunger signals my body gives me throughout the day. Having such a busy work schedule, I tend to forget to eat as food is often the last thing on my mind. Skipping meals is never a good idea, folks. By mid-day, you end up crashing and over-compensating by eating a huge dinner.
We should all take the time to eat the most important meal of the day.
Learning about intuitive eating and dabbling a bit more into veganism has gotten me to think more about planning ahead for those busy mornings. Most days, this girl is usually out the door with a protein shake but, lately, I have been needing a bit more substance I can bite into! Sundays have become my day to reserve for weekly meal prep. If you have a day to commit to doing the same, some of these recipes are simple enough to make ahead of time and keep in the fridge for those busy mornings. There are also a few recipes that great for those lazy weekend mornings. Give one recipe or all of them a try! Here’s to intuitive eating and a little self-care because guess what….we all deserve it!
1st Simple Vegan Breakfast: Peach Basil Breakfast Bruschetta
It’s not quite peach season yet so, naturally, I was shocked to find some pretty juicy ones at the end of February! I excitedly grabbed about eight of them. If you are so fortunate as myself to stumble upon a few this month, please grab them. This recipe will make you so very glad you did! Here is another great recipe to whip up using those coveted peaches!
PrintPeach Basil Breakfast Bruschetta
When looking for the perfect peach, you want to make sure they are soft to the touch, without bruises and have a sweet scent. The more ripened they are, the better this breakfast will taste. For any vegetarians in the mix, you can certainly use regular whole milk ricotta instead of vegan.
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
- 4 slices whole wheat seed baguette or other vegan bread (cut diagonally )
- olive oil (for drizzle)
- 2 medium peaches (rinsed and patted dry)
- 1 tbsp fresh basil (roughly chopped)
- 2 tbsp red onion (finely chopped)
- 4 tbsp Kite Hill Brand Vegan Almond Ricotta or other vegan ricotta brand
- Alessi Brand Balsamic Reduction (for drizzle)
- kosher salt (to taste)
- cracked pepper (to taste)
Instructions
Preheat oven to 350 degrees. Place cut baguettes onto a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper then toast in oven for 8-10 minutes or until golden brown.
Using a cutting board, cut flesh from peaches and into small diced cubes. Add to a small mixing bowl along with basil and onion. Season with salt and pepper and set aside.
Remove baguettes from oven. Spread 1 tbsp (or more) ricotta on each slice of toast. Top with peach basil mixture, drizzle with balsamic reduction and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
2nd Simple Vegan Breakfast: Vegan Pancakes With Blueberries And Granola
3rd Simple Vegan Breakfast: Tofu Scramble
Tofu Scramble
Crumbled tofu mixed with a little bit of turmeric and everything else you love in your “eggs” is such an addicting alternative to the real thing. If you get in the habit of eating it, you will actually prefer it over real eggs. Plus, you will get your protein in just the same. Give it a try!
Ingredients
- 12 oz extra firm tofu
- 1/2 red bell pepper (cut into small strips)
- 1/4 cup red onion (finely chopped)
- 1/2 tsp turmeric
- 1/4 tsp garam masala
- 1 tsp tamari
- 1/2 tsp kosher salt
- 1 cup lacinato kale (cut into thin strips)
- cracked pepper (to taste)
Instructions
Remove tofu from plastic carton and slice it in half lengthwise. Rest slices on top of paper towels. Place more paper towels over the tofu and gently press down to release water held within the tofu. Repeat with more paper towels until tofu is as dry as it can be. Crumble tofu with your fingers into a small bowl. Set aside.
Heat a non-stick skillet over medium heat. Add olive oil and let heat through. Saute bell pepper and onion until slightly cooked. Add crumbled tofu, turmeric, garam masala, tamari, and salt. Stir to incorporate flavors. You will notice the tofu starting to turn yellow from the turmeric. Once the mixture is heated through, add kale and pepper. Plate immediately or add to tortillas for a breakfast burrito to go.
4th Simple Vegan Breakfast: Pesto Breakfast Toast With Cherry Tomatoes And Avocado
5th Simple Vegan Breakfast: Black Bean Poblano Potato Burritos
On Saturday mornings back home in Texas, my internal clock wakes me up at the ass-crack of dawn while the rest of my house continues to saw logs. I don’t really mind them sleeping in because that just gives me an hour or two of silence not to mention a bit of peace and quiet to journal and plan out my day.
A sure fire way to get everyone up and going is to make these burritos. The aroma of roasting peppers always gets their little sniffers twitching. For my kids, I add a bit of shredded cheese to the burritos, wrap them up in foil, and keep them warm in the oven for when they are ready to wake and eat.
One of my most favorite ingredients I use the shit out of is steak seasoning which is a blend of spices and dried herbs the world has come to associate with meat. There really isn’t steak in steak seasoning just as there is no chicken in poultry seasoning. Mind blowing, I know (insert sarcasm). My family loves these burritos so very much and, I know you will too! Make a double batch and keep them in your fridge for those busy weekday mornings.
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Black Bean Poblano Potato Burritos
Ingredients
- 1 poblano
- 2 tbsps olive oil
- 1 large russet potato, skin on (cut into 1/4 inch cubes)
- 1/4 cup red onion (finely diced)
- 1/4 red bell pepper (finely diced)
- 1/2 tsp kosher salt
- cracked pepper (to taste)
- 2 large flour tortillas
- 1 cup canned black beans (rinsed)
- 1 medium avocado (sliced)
- hot pepper sauce (for topping)
- 1 tsp any steak seasoning
Instructions
Place poblano over an open flame and let it char for a few minutes. With tongs, flip pepper to the other side and let char a few minutes more. Remove from flame and set aside. Once cooled, leaving skin on, chop pepper into small strips and then diced cubes.
Heat a medium non-stick skillet over medium heat. Add olive oil, potatoes, chopped poblano, red onion, steak seasoning, salt and pepper. Stir to combine and place lid over skillet. Let potato mixture cook for 5 minutes. Reduce heat to low, remove lid, stir and replace lid and cook for 10 more minutes. Continue to cook until potatoes are browned and soft. Serve immediately over tortilla and top with black beans, hot sauce, and avocado.
- Category: Breakfast
