♥ Easy, delicious, healthy, and vegan breakfast ideas for summer 2016! ♥
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Hey babes!
Just wanted to let you know that I don’t consider myself vegan nor am I telling you to become vegan, BUT I have been slowly switching to a more plant-based diet lately for health, animal, and environmental reasons. Even if you aren’t vegan or vegetarian, you can totally still eat these easy to make breakfasts (especially if you’re just looking to cut back on eating meat or dairy). These healthy breakfast ideas are just some vegan recipes I’ve been eating lately, so I thought I would put them into a video. I’ll usually eat any of these (sometimes all of them if I’m particularly hungry) right after going on a run or jog in the morning.
// RECIPES //
AVOCADO TOAST
Toast some rye bread (there are a lot of vegan bread options out there, but I like rye toast because it has a ton of fiber, vitamins, minerals, and phytonutrients).
Cut an avocado in half and remove the pit. P.S. Avocados are nutrient-rich, full of fiber, and have lots of antioxidants!
Cross-cut the inside and squeeze out the middle onto your toast (I find this a lot faster and less messy than smashing and spreading it onto the bread).
Squeeze some lime over the avocado.
Season with salt, pepper, and a little bit of cayenne (which is detoxifying, anti-bacterial, and heart-healthy).
CHIA SEED PUDDING
Pour about one cup of unsweetened coconut milk into a bowl.
Add three spoonfuls of chia seeds (high in nutrients, antioxidants, fiber, and protein).
Wait about fifteen to thirty minutes for pudding to thicken.
Top with sliced bananas (high in potassium, antioxidants, and fiber), strawberries (high in vitamin C, heart-healthy, boosts fiber), almonds (tons of nutrients & antioxidants, high in protein, fiber and magnesium), and coconut sugar (low glycemic and sustainable) if you’d like!
BANANA OAT PANCAKES
Add 1 1/2 cups of oat flour into a blender. If you don’t have oat flour, you can just pulse some rolled oats in a blender until ground to a powdery consistency.
Add 1 cup of unsweetened coconut milk.
Add 1 banana.
Add a capful of vanilla extract and a dash of cinnamon for flavor (optional).
Blend. Consistency should be similar to any pancake batter (not too thick/not too thin).
On medium heat, add a bit of coconut oil to a skillet.
Pour your batter into the skillet once oil is heated. Thickness should be no more than 1/4”.
Pancake is ready to flip once the edges start to bubble. Color should be close to a golden brown.
Stack ‘em up and add some maple syrup if you’d like.
And that’s all! These recipes are seriously so easy and fast, I’m sure you’ll find them pretty simple to make. I hope you enjoyed watching and love these healthy breakfast ideas as much as I do!
xx Audrie