Breakfast is the most important meal of the day. You definitely don’t want to choose something that comes out of a box. These breakfast ideas wont only keep you full until lunch but will sustain your energy throughout the day. These recipes can be made gluten free by making simple swaps. Majority of grocery stores sell gluten free flour, oats and bread.

Eggless Omelette

This omelet is very easy to make. The base is a mixture of 1/3 cup chickpea (garbanzo) flour, 1/2 cup water and your choice of seasoning. That’s what’s going to give you the egg-like omelet.

Eyeball the consistency. There’s really no right or wrong way to do it. Just be sure it’s more on the watery side  (similar to egg yolk). You want it to blend well with the veggies. Add some dry herbs to your mixture to give it some flavor. Basil, garlic, crushed pepper if you like it spicy. It’s up to you.

I started by sautéing my vegetables in a 3 tbs of grapeseed oil. Kale, onion, red pepper, fresh basil, fresh sage, garlic, sea salt and pepper. Once they were about half way through, I added some fresh tomatoes.

When the veggies were just about ready, I poured over my chickpea mixture and cooked my omelet for about 4-5 minutes on each side. It will start to turn a light brown. I packed in lots of veggies so it needed to cook a little longer on each side.

Made into a breakfast sandwich with toast and jelly.



Note: If you have a food processor, you can make your own chickpea flour like I did. If not, you can find it in most health food stores. Trader Joes, Whole Foods, etc.




Vegan Spelt Waffles


What you’ll need:

-1 cup of whole spelt flour

-1 tbs baking powder

-1/2 tsp baking soda

-1 tsp cinnamon

-1 cup non-dairy milk (I used almond)

-1 1/2 tsp vanilla extract (optional)

-2 tbs oil (I used olive)

-3 tbs apple sauce or 2 flax “eggs” (2 tbs flax powder+ 6 1/2 tbs water combined)

-1/4 cup agave nectar


  1. Preheat waffle iron.
  2. Combine flour, baking powder, baking soda and salt in a bowl and mix until well combined. In a separate bowl, whisk together the milk, agave, vanilla and apple sauce. Add dry ingredients and mix until well combined.
  3. Pour the batter into your waffle iron and follow instructions per manufacturer. I was able to make 2 large waffles.

For the berry compote, over medium heat, I combined one cup of mixed berries (blueberries & strawberries), 1 tsp lime juice and 2 tsp of raw sugar. Once the mixture starts bubbling, I reduce the heat and mash the berries with a wooden spoon for a few minutes. Letting the mixture cool completely makes a thicker compote but I transferred mine straight to my waffles.

Notes: Spelt flour is very thick in texture. I wouldn’t recommend opting out of the apple sauce or flax “egg”. My first batch turned out as hard as bricks. They are both amazing egg substitutes. I tend to bounce back and forth between the two. Ultimately, whichever one you have on hand or another egg substitute of your liking.


Vegan Cinnamon French Toast


What you’ll need:

-1 cup non-dairy milk (I used almond)

-2 tbs flour

-1 tsp sweetener of your choice (I used agave nectar)

-1 tsp vanilla extract

-one pinch of nutmeg

-one pinch of cinnamon, plus extra to top

-6 slices of whole wheat bread

Toppings (optional):


-Fresh strawberries

-Powdered Sugar



  1. Add all ingredients to a small bowl and mix until well combined.
  2. Dip bread on both sides until coated with mixture but not completely drenched.
  3. Place on preheated and well-oiled pan and cook until golden brown on each side.


If using white bread, starting with stale bread makes the process easier. It prevents the bread from falling apart in the batter. Freeze and thaw or choose bread that’s several days old.

Sitting your toast in a pre-heated oven while the remaining pieces are being cooked will keep them nice and warm.


Coconut Chia Seed Pudding Parfait

chia seeds.png

What you’ll need:

-1 1/2 cup dairy-free milk ( I used coconut milk)

-1/2 cup chia seeds

-1/2 tsp tsp vanilla extract

-4 tbs pure maple syrup

-1/2 tsp cinnamon


  1. Pour milk and chia seeds into a mason jar or sealed container. Allow to sit for at least 30 minutes.
  2. Once thickened, add your toppings (optional). Toppings include fresh or frozen fruit, yogurt, berry compote and granola.

For the chocolate version, add 2 tbs of cocoa powder to your milk and chia seed mixture. It’s delicious. To make this breakfast on the go, prep your chia pudding in advance. You can make enough to last a week and store it in the fridge. The best texture comes from it sitting overnight. Visit my shop page if you’d like to try some of my homemade granola.

Vegan Cinnamon Raisin Scones


Time: 25 minutes

Serving size: 18-20 biscuits

What you’ll need for the scones:

-4 cups unbleached all-purpose flour

-1/3 cup organic cane sugar

-2 tbs baking powder

-1 tsp baking soda

-3 tsp ground cinnamon

-1 1/2 tsp sea salt

-3 tsp cinnamon

-1 cup raisins

-2 cups non-dairy milk (I used almond)

-3/4 cup non-dairy butter ( I used smart balance,cold)

What you’ll need for the (optional) glaze:

-2 cups powdered sugar

-2 tbs non-dairy milk

-1/4 tsp vanilla extract


  1. Preheat oven to 350. In a large mixing bowl place sugar, baking powder, salt, baking soda, cinnamon and flour. Mix until well combined.
  2. Add cold butter and smash with your hands ( or pastry cutter) until mixture turns to crumbs.
  3. Add raisins and almond milk and stir until moist. Batter will be sticky.
  4. On a generously floured surface, knead a few times until thick. With a rolling pin, roll dough into a rectangle and use the top of a round glass to cut into circles.
  5. Bake for 15 minutes or until golden brown.
  6. While scones are cooling, prepare your glaze. Combine sugar, almond milk and vanilla extract in a small bowl and whisk.
  7. Brush the scones with glaze and serve.


Vegan Blueberry Parfait


It surprises me how many people don’t know you can enjoy yogurt without dairy. There are some really tasty alternatives on the market and I’ve narrowed them down to two brands I really enjoy.

The first one  is silk and it’s made with Soy milk (non GMO). I don’t touch soy unless it’s organic and non GMO.


The second one is by SO delicious and it’s made with coconut milk.


They both come in different flavors so you definitely have options and you’ll find they have the same taste and texture as traditional yogurt brands. You can find them in your local grocery store for under $2.

For this parfait, I toasted 1/2 cup of oats and mixed them with 2 tbs of honey, 2 tbs of almonds, 2 tbs of cashews and 2 tbs of pumpkin seeds. Once mixed, I layered the oat mixture and yogurt and ended up with this parfait. Topped with fresh blueberries and honey drizzle.

Notes: To toast your oats, you just sit them in a dry frying pan or skillet until they become golden brown. Watch them carefully because they burn quickly! This step is completely optional. Raw oats taste just as good. I just like the overall crunchiness of the toasted oats.


Vegan Blueberry & Oat Waffles



What you’ll need:

-1 1/4 cup non dairy milk ( I used almond) + 1 tsp vinegar

-1/4 cup oil ( I used coconut)

-1/4 cup honey

-1/2 cup rolled oats

-1 3/4 cups whole wheat flour

-1 1/2 tsp baking powder

-pinch sea salt

-1 tsp vanilla extract

-1/2 tsp cinnamon

-1/4 cup of fresh blueberries ( feel free to mix in a little more)


  1. Mix almond milk and vinegar in a small mixing bowl and let sit for a few minutes. Then add oil, honey and set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined.
  3. Add wet ingredients to dry and mix until well incorporated.
  4. Let set for 5-10 minutes while your waffle iron preheats.
  5. Once waffle iron is ready, pour on about 1/2 cup of batter. Cook according to manufacturer instructions.
  6. Serve immediately with toppings of your choice. I chose fresh berries.

Note: Leftovers can be frozen and stored up to a few weeks. All you’d need to do is preheat them in the toaster for a quick breakfast. I’d suggest making extra.


Vegan Parfait


This parfait was as simple as tossing some fresh berries, homemade granola and dairy free yogurt in a mason jar. I chose strawberries, blackberries and blueberries.


Vegan Blueberry Pancakes

IMG_1492 (1)

It’s true! Perfect pancakes don’t require dairy milk or eggs. This recipe substitutes cow milk for almond and eggs for flax powder. These pancakes are just as delicious as the rest.

Total Time: 15 minutes

Serving Size: 4-5 pancakes

What You’ll Need:

-1 cup of unbleached all purpose flour (or flour of your choice)
-1 tbs organic cane sugar
-2tsp  baking powder-1 tsp salt
-1 cup of non dairy  milk (I used almond)
-2 tbs  oil  (I used olive)                                                                                                                           -flax egg (1 tbs flax powder+ 2 1/2 tbs water)
-1 cup of blueberries (or berries of your choice)


  1. Mix flour, sugar, baking powder, and salt. Add the milk and oil and mix until smooth. Stir in your additions.
  2. Pour onto a preheated, oiled griddle and cook for 3 minutes on each side.


Papaya Bowl


What You’ll Need:

-Half of a papaya (seeds removed)

-Dairy free yogurt (I used Silk, Strawberry yogurt )

-Toppings of your choice


1.Fill papaya with yogurt  and  top with the essentials. I used blueberries, strawberries, kiwi, chia seeds and mint


Vegan Waffles


Like pancakes, waffles are incredibly easy to make and just as delicious as your typical dairy filled waffle. I’ve personally never enjoyed that “eggy” taste in my waffles. Dropping them was the best thing that ever happened.

Total Time: 15 minutes

Serving size: 2 waffles

What You’ll Need:

-1 cup flour
-2/3 cup almond milk
-1 tbsp water
– flax egg (1 tbs of flax powder + 2tbs of water)
-2 tbsp of vegan butter or 1tbsp of canola oil
-1 tbsp honey
-Toppings of your choice


  1. In a small mixing bowl, add almond milk, water, flax egg, butter, and honey. Mix until incorporated.
  2. In a large mixing bowl, add flour and pour in wet ingredients listed above and mix.
  3. Let set for 5-10 minutes while your waffle iron preheats.
  4. Once waffle iron is ready, pour on about 1/2 cup of batter. Cook according to manufacturer instructions.
  5. Serve immediately with toppings of your choice. I chose fresh berries. I chose pecans, blueberries and strawberries.


Breakfast Potatoes


Total Time: 25 minutes

Serving size: 3-4

What You’ll Need:

-5-6 large red potatoes

-olive oil

-1 tsp of garlic

-1 tsp oregano

-1 tsp thyme

-1 cup diced green pepper, onion, tomato

-pinch of seasoned salt

-fresh cilantro leaves for garnish

Start by washing your potatoes and cutting them into bite sized pieces. I seasoned mine with garlic, thyme, oregano and a dash of seasoned salt. In a skillet on medium heat, Cook them  in a generous amount of olive oil until golden brown. About half way through, I add green peppers, onions, and freshly picked cilantro. Once done, I stir in some diced tomato.


Acai Bowl


Acai seemed to become popular overnight. I was messing around on Instagram one morning and came across a page full of Acai bowls . I’d never heard of it and didn’t even know how to pronounce it. All I knew is they looked delicious and I wanted to know more. Featuring the Brazilian superfood, Acai. An Acai bowl is a dish made of a thick smoothie filling and topped with fruit, nuts, seeds and seeds. The filling is similar to ice cream in texture and sweetness. Not only does it taste amazing but like most superfoods,  it’s filled with iron, calcium, vitamins, antioxidants, and fiber. When preparing Acai bowls the possibilities are endless because it all depends on ones taste and creativity. I topped mine with coconut shreds, blueberries, homemade granola, and kiwi

Acai berries are  local to brazil so the stores in the US don’t have the actual berry. We have the frozen puree packs. I got mine from Whole Foods in the freezer section  and you should be able to find  it at other local health food stores like  Trader Joes. My first attempt at making Acai bowls was a task.  Finding the right texture was hard. It was either filled with chunks or too watery. I remember one coming out so watery,  I had to drink it.  After several attempts I finally got the hang of it and discovered blending the frozen  puree with berries and almond milk seem to do the trick.

What you’ll need:

1-2 packs of frozen acai

frozen berries or fruit of your choice

non-dairy milk



  1. In a high powered blender, blend  your acai packs with your frozen fruit and milk.
  2. Pour into a bowl, top with the essentials and enjoy.

Note: Mixture should be scoopable.


Vegan Oatmeal Chocolate Chip & Pecan Pancakes


Total Time: 15 minutes

Serving Size: 4-5 pancakes

What You’ll Need:

-1 cup of unbleached all purpose flour (or flour of your choice)
-1 tbs organic cane sugar
-2tsp  baking powder
-1 tsp salt
-1 cup of non dairy  milk (I used almond)
-2 tbs oil  (I used olive)

-1/2 tsp vanilla extract

-1 flax egg (1tbs flax seed powder + 2/12 tbs water)
-1/2  cup of  rolled oats

-3 tbs of non-dairy chocolate chips

-1tbs of almond or peanut butter


  1. Mix flour, sugar, baking powder, and salt. Add the milk and oil and mix until smooth. Stir in your additions (oats, chocolate chips, peanut butter)
  2. Pour onto a preheated, oiled griddle and cook for 3 minutes on each side.



Chia Pudding


What You’ll Need:

-1½ cups almond milk
-6 dates
⅓ cup chia seeds
¼ cup cocoa powder
1 tsp. ground cinnamon
½ tsp. vanilla extract
Toppings of your choice (optional)


  1. Blend the milk and dates and puree until smooth.
  2. Combine blended milk and dates with the chia seeds, cocoa powder, cinnamon, and vanilla extract and stir.
  3. Store in an air tight container ( I use mason jars) and place in the refrigerator overnight, or for at least 4 to 5 hours, to allow the chia seeds to settle.
  4. When ready to eat, throw on your toppings.
    Some yummy toppings are granola, coconut flakes, cinnamon, maple syrup, nuts and seeds.

Also pictured is the same recipe minus the chocolate. Just a delicious but as you all know by now, I like to mix things up. My toppings include chopped peaches, kiwi and blackberry.
Make a few jars for breakfast or a snack for the week. I store mine for a few days at a time.

Coconut Bowls


For these coconut bowls, I just added my morning smoothie and topped it with fresh fruit. Very simple.


Fruit Salad



Green Smoothie Bowl


What you’ll need:

2 cups Spinach
½ avocado
1 cup pineapple
1 cup mango
1 cup of coconut water

1. Blend greens and coconut water
2. Add fruit
3.Continue blending and add toppings

My toppings consist of homemade granola, chia/flax seeds, frozen berries and coconut shreds.





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