Tag Archives: breakfast

Strawberries and Cream Pancakes


I’ve been having a lot of fun with cashews the other day, and had found a recipe that required heavy cream. Soaked, blended cashews and water of course made a lovely substitute. Afterwards, I still had some of this cashew cream left over and had just picked up a bunch of gorgeous strawberries. Variations of pancakes or waffles are such a lovely day off treat, and strawberries and cream are such a beautiful combination, it was a pretty easy decision! I hope you like these, I definitely did! I topped mine with Earth Balance, Sal used Earth Balance and raw, local honey. I personally don’t use honey, but if you eat it, I recommend going for local all the way!

3/4 cup unbleached all purpose flour
1/4 cup rolled oats
1/2 tsp baking powder
1 tbsp sugar
A few dashes pink Himalayan salt
1 tsp pure vanilla extract
1/2 cup cashew cream *see note*
1/4 cup vanilla almond milk
1 tbsp coconut oil
1 c strawberries – chopped

To make the cashew cream soak 1 cup cashews overnight or 8 hours. Drain and blend thoroughly with 1 1/2 cup water.

Preheat a lightly greased skillet over medium heat.
In a medium bowl combine all dry ingredients and mix well. Mix in wet ingredients. If your batter seems too thick add a little extra almond milk,  a tbsp at a time. Fold in the chopped strawberries. Pour batter in pan, wait until the top bubbles and the edges look a bit cooked and flip. Let cook for a couple minutes and then flip to ensure they’re cooked on both sides. Top with strawberry jam and coconut whipped cream, with earth balance, or with powdered sugar and syrup!


Festive Pancakes


This weekend I was looking forward to a nice stack of pancakes for breakfast, but wanted to make them special.
I had made decorative pancakes for my nephew’s birthday recently and wanted to play with making certain shapes instead of just designs in the pancakes.
It ended up being very easy! Using a squeeze bottle“> I was able to easily make shapes that the batter fit into.

1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp coconut oil
1 cup almond milk
1/2 tsp vanilla
2 tsp lemon juice

Preheat an oiled skillet over medium heat.
Combine dry ingredients,  mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Pour a portion into the squeeze bottle. Draw an outline of whatever shape you’d like to make, and any decorations you’d like in them. let it cook until bubbles appear on the top, and then pour the batter inside of the outline, spreading any batter within the outline. Cover skillet and cook until the top bubbles, flip, and cook for several minutes on the other side until lightly browned. Enjoy!

Coconut French Toast and Easy Chickpea Salad

After a long week, a lazy Sunday was just what I needed! After a little sleeping in, a lot of cuddling with my pup and cat, I decided to make myself some French Toast. It’s been so long!
I toasted a few slices of bread since I didn’t have any stale bread at home.
This is what I used, but it’s really easy to play with this recipe, different creamers, different extracts, easily modified! This could be fun during the holidays when So Delicious has flavors like Nog and Pumpkin Spice.


1/4 cup So Delicious French Vanilla Coconut Creamer
1/4 cup So Delicious Vanilla Almond Milk
1/4 tsp vanilla extract
1 tbsp arrowroot powder
2 tbsp chickpea flour

Combine all ingredients in a wide bowl and mix well. Heat a non-stick skillet over medium heat and coat with coconut oil.
Soak bread slices in mixture and move to pan, cooking each side for a couple of minutes on each side, until nice golden brown. Sprinkle with powdered sugar, grab your maple syrup or pure cane syrup, and enjoy!

^This recipe comes from years of loving this recipe: The PPK Fronch Toast! and the modest alterations I have done throughout my adoration of it!

After that filling and delicious brunch, I just wanted something nice and simple for dinner yesterday. Scoping out what I had on hand I decided I could probably make an amazing chickpea salad in no time! I must say that I think it was accomplished, and I hope you feel the same.

I toasted some bread for a sandwich, chopped some lettuce to go with it, and threw the following in the food processor:

1 can chickpeas, drained and rinsed
1 tbsp relish
a few dashes turmeric
several dashes pepper and salt
1 sheet nori, shredded
1/4 c Vegenaise
1 tbsp chopped onion
1 tsp minced garlic
Blend, taste to adjust seasoning as you see fit, and enjoy!

The Vegg


Yesterday I got my order from Vegan Cuts for The Vegg combo pack in! I’ve been pretty curious and heard some good things,  so I’ve been pretty excited to try it out.
As soon as I heard it was in, I went and picked up some tofu,  asparagus,  baby portobello mushrooms, and fresh baby spinach.
I had started off to make an omelet, but sadly it wasn’t totally successful.  The results were super delicious though! Eggy, veggie goodness that would lend itself so nicely to a rice dish.  I just wanted a light breakfast so I scrambled it all up and enjoyed it with toast and avocado.
I can’t wait to get more familiar with the Vegg! I recommend trying it out, one dish down that wasn’t even how I intended and it was delicious!


Check out the Vegg!

Homemade Almond Milk and Gluten-free Biscuits & Gravy

I couldn’t decide what to make for breakfast,  but I wanted something filling and not too heavy. I thought a gluten-free version of a favorite would be perfect, so I made some biscuits and gravy.
For the biscuits I went with a recipe from the Babycakes cookbook ( http://amzn.to/1hXJdXU a great cookbook!)

Before I could do anything I had one little snag:
We ran out of almond milk, and I haven’t gotten to the store to pick more up, but I did have a bunch of slivered almonds! I started soaking them this morning for just about 30 min, drained them, added more water,  blended until smooth,  and added more water as needed to get the right consistency.
Once it was ready I was able to make the gravy.
1/4 cup spelt flour
1 tbsp nutritional yeast
2 cups almond milk
1 tsp onion powder
1/2 tsp garlic powder
1 tsp pink Himalayan salt
1 tsp freshly ground black pepper
1 tsp parsley

Combine flour and nutritional yeast in a small saucepan,  mix well. Add almond milk and stir until smooth. Add remaining spices, mix until combined add turn heat to medium. Mix until thickened. If yours thickens too much, easy fix: add 1 tbsp of water at a time until your gravy is the right delicious consistency. 

Add to biscuits (or to just about anything really!)


Spelt biscuits and gravy with homemade almond milk.

Tofu Scramble


1 package tofu, pressed and cut into small pieces (I use extra firm but you can use any type really)
1/2 onion, diced
1/2 bell pepper, diced
Several mushrooms,  diced
2 tsp onion powder
2 tsp garlic powder
1 tsp turmeric
1 tsp parsley
Several pinches smoked salt (or sea salt)
Several pinches freshly ground black pepper
1 tbsp liquid aminos (or soy sauce)
2 tbsp nutritional yeast

Preheat an oiled skillet over medium heat. Add onion, bell pepper, and mushrooms and cook for several minutes. Add the tofu.
Add in onion powder,  garlic powder, turmeric, salt, pepper, parsley, and mix well. The turmeric will give it a nice yellow color, so mix until the yellow is well distributed.
Cook for several minutes.
Add the liquid aminos ( or soy sauce ) and mix.
Add the nutritional yeast, mix, and cook until most of the liquid has been absorbed.

This is another very versatile recipe, you can mix in other veggies or play with the spices. Curry powder or cumin would be nice!
Can be eaten as is, wrapped up in a burrito,  or added to a sandwich.
If you want to make a big, filling breakfast meal with it, it goes really nicely with biscuits and gravy!
This recipe gives 4 generous servings,  and the leftovers are great. I actually just had my leftovers in a wrap for lunch.
For an easy on the go breakfast,  make this up and pre wrap some burritos for the week.


I love smoothies, convenient and easy, so many possibilities. Here’s a few I’ve had this week:


Cherry Berry
1/4 c (about a handful) frozen cherries
1/4 c frozen mixed berries
A couple of strawberries
Almond milk to cover
Blend until smooth


Peachy breakfast
A couple slices frozen peach
1 frozen banana (I cut up bananas and throw them in a bag in the freezer, it’s a great thing to have on hand for smoothies and desserts)
Orange juice* to cover
Blend until smooth
Top with blueberries

I really like topping smoothies with blueberries. They end up being a delicious little surprise at the end that reminds me of tapioca balls in bubble tea.


Breakfast Berry
A few fresh strawberries
1/4 c frozen raspberries
1/2 a frozen banana
Orange juice to cover
Blend until smooth
Top with blueberries


Berry Banana Peach
1 frozen banana
1 frozen peach
A couple fresh strawberries
Almond milk to cover
Blend until smooth

Good Belly Berry


Fresh Strawberries
1 cup frozen mixed berries
Good Belly Blueberry Acai to cover
Blend until smooth

* orange juice- watch out for heart healthy, omega 3, or vitamin D OJ. They often contain things derived from fish, sheep’s wool, and gelatin.