Decadent Easy Breakfasts

I really like breakfast. The only issue is, I can't have what I really crave, buttered toast with Jam.

SO! I just find other really good things to eat.
Recently I've had my first bowl of cereal in a year. A YEAR! Can you believe that?!
Changing to a dairy free life made things a little challenging, but a year later, here I am, with a gallon of Almond Milk in my fridge and cereal in my pantry!

here is a bowl of corn flakes (unsweet) with classic almond milk, one chopped banana, some almond slices and a little but of brown sugar :)

On another note breakfast can also be exceedingly DECADENT. 

I usually eat smoothies for breakfast, but with a lack of fresh bananas I used my frozen ones. Half a cup of frozen banana slices, half a cup of frozen mixed fruit (strawberries, pineapple, peach...) some almond milk and a blender. This didn't exactly make a smoothie, more of a ... sorbet type thing. So I improvised and added 2 tbsp vegan mini chocolat chips, 2 tbsp sliced almonds and 2 tbsp crushes walnuts.

Yes I did say decanted. More like an early breakfast ice cream but it was tasty :)

super easy Chia Seed Vanilla pudding

the tittle says it all!

Here are the ingredients:

1 cup original Almond milk
3 tbsp chia seeds
1/2 tsp Vanilla Extract
1 1/3 pure maple syrup

Mix everything together and let sit over night. EASY

I know this doesn't look most appetizing but wait for it. You might have to stir it up or shake it half way through just to make sure all the seeds have equal chance to become delicious. Let's be fair here.

Once the pudding is well.... Puddingy, serve with fruit :) 

I used fresh bananas and some frozen fruit that I thawed out for an hour or so. I mixed in some brown sugar and the bananas in the fruit mix, and layered.

And who can say no to THAT!

Vegan Gluten free cookie dough bites!

Don't they look good? Well they taste even better than they look!

I got this recipe from my "Oh She Glows" cookbook!

Here it is :)

1 1/2 cup rolled oats

2 tbls coconut oil

2 tbls smooth peanut butter or almond butter

1/4 cuppure maple syrup

1 tsp pure vanilla extract

1/2 cup almond flour or meal

1/4 tsp fine-grained salt

 2 tbls mini dark chocolat chips

In a high speed blender blend the oats into a flour form.

In a bowl, combine the oil, peanut butter or almond butter (I used 1 tbls of each) maple syrup, and vanilla. Beat with a hand mixer until smooth.

Add the almond flour, oat flour, and salt, beat again. Fold in the chocolat chips. 

I would also suggest to fold in some almond slices. 

Roll the dough into small balls, making sure the chocolat chips aren't left behind.

Freeze the bites for 5 to 10 minutes. Store them in the freezer in a ziplock. 

So tasty!! ENJOY!

Yummy Tasty Vegan "Meat Loaf"

Yes I know the title lies a little. This is definitely NOT a meat loaf. It's more like a veggie loaf. It is really tasty though! And easy to eat warm or cold!

Here it goes!

These are the ingredients:

Loaf

1 Cup dry lentils

egg replacer for three eggs

Coconut oil (preferred)  or extra virgin olive oil for sautéing vegetables 

3 garlic cloves or more

1 onion, chopped

1 bell pepper

1 carrot, finely chopped

1 celery stalk, diced

3/4 cup oats

1/2 cup oat flour or finely ground oats

thyme, dry or fresh minced

1 tsp cumin

cracked pepper and salt

Glaze

3 tbsp organic ketchup

1tbsp balsamic vinegar

1 tbsp pure maple syrup

I also made a cauliflower potato mash on the side using white cauliflower and red potatoes. Just cooking all of that in a pot until mushy and mixing in some almond oil to make it smooth. 

Here it goes!
Rinse lentils, bring to a boil 2 1/2 cups water with the cup of dryer rinsed lentils. When boiling, bring to a simmer and cover for 35 minutes. Getting mushy is perfectly fine since we are going to ground 3/4 of the mixture later. When the 35 minutes are done, uncover and set aside.

Set oven to 350 degrees.

Prepare the egg replacer as it says on box, for three eggs. If no egg replacer you can use 3 tbsp flaxseed meal and 1/3 cup water. Setting aside for 10 minutes in fridge. These are both used as binders.

Cut chop and mince all the vegetables, onions, garlic and extra herbs you feel like putting into the loaf.
Saute all of them, I usually heat up my coconut oil and saute my onion and garlic first, then add the bell pepper, celery and carrot. When those are nicely sautéed I add all the fresh herbs for just a little bit to up their flavor.
Use a Submersion Blender and blend about 3/4 of the lentils.

Combine the vegetable mixture with the lentils, oats, oat flower, egg or flax and mix well.
Taste and adjust the salt and pepper needs.
Line a loaf pan with parchment paper and press the mixture well into it.

Prepare the glaze by adding all three ingredients together, and spoon or brush it onto the top of the loaf.

Put in the oven for 45 to 50 minutes. Let cool before slicing (I didn't) or it will fall apart a little.

Enjoy! Everyday of the week, hot or cold, in a sandwich, with ketchup or apple sauce!

I made a side salade with apples, endives carrots and Kale with a blend of seeds (Chia Hemp and sesame)