Vegan French Toast Sticks

Get your sweet tooth taken care of with these delicious ass french toast sticks. I got this recipe from Rabbit and Wolves, with a few modifications and they taste amazing.

I didn’t have apple sauce but the recipe still turned out great, when cooking you should leave them for at least 30 seconds to let them crisp, if you try flipping too early the breading might be too wet and stick to the pan.

Ingredients:

  • 1 1/4 c almond milk
  • 2 tbsp flax meal
  • 3 tbsp water
  • 1/4 c apple sauce
  • 1/4 c maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp salt
  • 6-8 slices white or sourdough bread, slightly stale
  • 1/2 c sugar of choice
  • 1 tbsp cinnamon
  • maple syrup for serving

Instructions:

  1. In a small bowl, mix the flax and water together and let sit for a minute to thicken into the flax egg. In a large mixing bowl, add the milk, flax egg, apple sauce, maple syrup, vanilla, 1 tsp of cinnamon, and salt. Whisk until fully combined.
  2. If your bread is already sliced, cut those into about 3 or 4 sticks. Heat a little oil or vegan butter in a non stick pan, dip the bread into the milk mixture quickly, and cook on each side about 1 to 2 minutes.
  3. In a small bowl or on a plate, combine the sugar and cinnamon, as you finish cooking each batch of french toast sticks toss in the cinnamon and sugar. Serve immediately with maple syrup.

Sweet Potato & Veggie Breakfast

I’m into cooking morning food apparently… this one was a goodie, and super tastey. I’m really happy with how it turned out, and there is a really great tip to getting your potatoes to cook the right way and not get mushy.

The tip: Instead of stirring your potatoes with a spatula or spoon, once they are on the pan, let them cook for minimum five minutes and TOSS them, allow to cook another 5-10 minutes, TOSS, and repeat until they look and feel right. This allows the potatoes to not get squished and actually cook properly for a sturdy, slightly crisp finish. I can’t tell you how many times I’ve ruined my potatoes by stirring them and they turn into mush and the pan burns more. There is magic to the toss method, give it a try!

Example of: “the toss”

I added black beans for some extra protein and avocado, with a finish of paprika and cumin. I wish I had cilantro because that would have been bomb af. Hope you enjoy this recipe as much as I did.

Ingredients:

  • 2 tbsp olive oil
  • 2 sweet potatoes, diced (smaller than a dime)
  • 1 red potato, diced (smaller than a dime)
  • 1/2 tsp pepper (I skipped salt, but add as you see fit)
  • 1/2 red onion, diced
  • 1 orange bell pepper, diced
  • 1 jalapeno, minced

Optional Toppings:

  • sprinkle of paprika
  • sprinkle of cumin
  • cilantro
  • avocado
  • black beans

Instructions:

  1. In a large frying pan, heat the olive oil over medium heat, I would advise not going too high on the heat and make sure the oil heats up. Add the potatoes, make sure they are spread, add black pepper and let cook for 8-10 minutes, no stirring.
  2. Add in the rest of the veggies and toss, don’t stir, mixing everything. Let cook for another 8-10, and toss again. Cook for an additional 5-10 minutes and pierce the potatoes with a fork and see if they are finished. If you want to cook to be more crispier, give it another toss and let sit for another minimum of five minutes.
  3. Serve and add your toppings. Enjoy!

Vegan Potato Hash Breakfast

If you’re vegan and have been craving a good breakfast for those mornings after a long night out (a.k.a. a cure for your hangover), your wait is over!

This is one of my favorite breakfasts, it’s full of so many delicious veggies and on top of that soy chorizo! Sooo so so good and filling. Takes about 30 minutes to put together and tastes just as great as leftovers. I like to top mine with avocado and sriracha. I didn’t have cilantro but if you do, throw some on top because it’ll only make this dish that much better.

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves of garlic, minced
  • 2 sweet potatoes, diced (no larger than the size of a dime)
  • 3 red potatoes, diced (no larger than the size of a dime)
  • 1/2 tsp salt and pepper
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 1 package soy chorizo

Extra Toppings:

  • avocado
  • sriracha
  • salsa
  • cilantro

Instructions:

  • Heat a large pan over medium heat and add the olive oil. Allow that to heat up and add in the garlic for about 30 seconds
  • Add in the potatoes and mix, coating in the oil, then let cook for about five minutes before stirring. Give a toss around, and cook for another 3-5 minutes.
  • Add in the bell peppers, onion, and jalapeno, stir, and cook for an additional 3-5 minutes.
  • Add in the soy chorizo, mix well and cook for an additional 3-5 minutes. Fork the potatoes and see if it pierces easily, if not continue cooking or serve! Add toppings and enjoy!

Banana, Blueberry & Spinach Smoothie

This recipe is super simple and quick. It’s sooo good, all my friends love it so why not share the bomb-ness… hopefully you like peanut butter, if not you can omit it and it’ll still taste great, just a slightly different taste.

IMG_2771

Ingredients

  • 1 c blueberries, frozen
  • 1 c spinach
  • 1/2 c almond milk
  • 1 banana, frozen
  • 1 tbsp ground flax seeds
  • 1 tbsp peanut butter

*if the blueberries and banana aren’t frozen, just add a half cup of ice

Instructions

  1. Combine all ingredients and blend until smooth.
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 369
% Daily Value *
Total Fat 14 g 22 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 115 mg 5 %
Potassium 910 mg 26 %
Total Carbohydrate 56 g 19 %
Dietary Fiber 11 g 45 %
Sugars 31 g
Protein 12 g 24 %
Vitamin A 66 %
Vitamin C 55 %
Calcium 21 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I hope you enjoy this one as much as I do, after a hard day at the gym you can throw in some protein powder also!

Vegan Breakfast: Avocado and Black Bean Toast

Okay, here is a super easy, super delicious avo toast recipe. Of course, you can do so many different variations of avocado toast, here’s just one.

IMG_2650

This baby has five layers of goodness on top of a 21 whole grain slice of toast from Costco. I toast mine, pretty close to burn it haha, and spread one tablespoon of hummus… layer 1. I cut up 1/4 of an avocado and layer that on top. Followed by mashed black beans, two slices of tomato, turmeric, and garlic powder. I like heat so I add sriracha and tapatio!

Ingredients

  • 1 slice of bread
  • 1-2 tbsp hummus
  • 1/4-1/2 avocado, sliced
  • 1/2 c black beans
  • 2 tomato slices
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • sriracha (optional)
  • tapatio (optional)

Instructions

  1. Toast your bread, and top with the hummus and avocado.
  2. Mash your beans with a fork, and lay on top of the avocado. Add slices of tomato and spices.
  3. Enjoy!
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 354
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 182 mg 8 %
Potassium 822 mg 23 %
Total Carbohydrate 46 g 15 %
Dietary Fiber 18 g 72 %
Sugars 7 g
Protein 14 g 27 %
Vitamin A 27 %
Vitamin C 27 %
Calcium 9 %
Iron 24 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This recipe is so quick and easy, it’s a morning favorite for me!