I am always on the go. Being on the go, means the need for quick and simple recipes to make sure I’m set up for success and prepared to fuel my body correctly. Because so many of us are similar in that sense, we might come to a crossroads where we have to compromise what we eat for breakfast. By making something a head of time, we can just “Grab and Go…” With this easy recipe, you can literally grab it from the fridge, and go!! whether you open and eat it immediately, or take it to work and eat while in a morning meeting or whatever else it is that seems convenient. Breakfast is a huge part of your day, it is what sets the tone for your body. Don’t skip breakfast, your body and mind need it.
Growing up, oatmeal was definitely a staple in our house. It is full of fiber and it gives you energy. It is actually one of the more nutrient dense foods with so many vitamins and minerals such as, magnesium, iron, calcium, B1, and many more. Oats have something called beta-glucan which not only helps with lowering cholesterol and stabilizing blood sugar, but also helps create healthy bacteria in the gut. Oats also can promote weight loss by helping us feel full.
You can really make your oats many different flavors. I use to love the maple & brown sugar or the Apple and cinnamon flavors!! As I grew up, I realized how much sugar unfortunately was added to these packets, so I started buying the unflavored/ unsweetened packets and would add my own fruit and sweetener. Instant oats are very processed, I’m not saying if that’s all you have to not eat them, but if you have the choice to have rolled oats or groats, I say go for that so it takes a little longer to digest. Here I have created a really quick, homemade recipe with Gluten Free rolled oats. You can make a few servings the night before and then place it in your fridge to soak until morning. By keeping the oatmeal in the fridge, it will keep its freshness for up to 4-5 days. In the morning you can grab your breakfast right away and eat it cold or warm it up with a little added liquid.
Get creative with flavors, you can add whatever nuts or fruits you would like. The possibilities are endless. I have created a pretty basic overnight oats recipe that you can add and subtract from, as long as you keep the main guidelines in mind. When you make anything at home, you know what quality ingredients have been put into your food, as well as no added preservatives, and made with your own personal love & care. Instead of maple syrup to sweeten, you can use stevia (an herb) OR blended or mashed up fruit.
or to use my
If you make the recipe, I would love for you to comment or tag me!! I always love hearing from you and what your inner creator has decided to come up with!
1/2 Cup Rolled Oats
1 Tablespoon Chia seeds (navitas brand)
1/4 teaspoon Cinnamon
A pinch of salt
1 Tablespoon Maple syrup
Topping: If you would like to add some fruit topping, have some chopped up fruit ready to throw on top in the morning. Bananas, blueberries, apples, strawberry, or Mango go well!! So in the morning you can quickly top and go!
-Add all the ingredients in a jar or bowl, with an airtight lid. Mix the ingredients well and then put the lid on, and pop it in the fridge! Let the oats sit overnight and then consume the following morning. Top with sliced fruit if preferred. Enjoy within a few days and then repeat the process for the next few days again. If you prefer your oats warm, you can quickly heat them straight out of the fridge, its a bit thick with the chia seeds, so adding a little extra liquid the next day is totally fine and I usually do myself!
Dont forget to tag me if you make this. I wanna seeeeeee!! Enjoy beautifuls.
Who doesn’t like Nachos?? And don’t we all enjoy a good breakfast meal or brunch?? Well, I do, thats for sure! So often I am asked how breakfast can ever be the same again after going plant based, or how it is even possible to have a good breakfast meal. I PROMISE you, it can happen. There are loads of options, you just have to get creative. Breakfast, especially a good scramble, has always been my favorite meal. So naturally, I figured out how to make a breakfast scramble pretty quickly. Once I had that covered, I felt like the next step was to get even more creative and add a twist… I could have nachos at least once a day. I don’t know if it has something to do with the crunch of the chips, or perhaps the creaminess of the sauce and all the flavors coming together, BUT I LOVE THEM!! Heck, I would even order loaded veggie nachos without cheese or sour cream, ADD ALL the guacamole and still be a happy camper at a non vegan restaurant. Though lets be real, the creamy cheesiness makes me pretty happy.
So I decided I would make breakfast nachos! DUH! It was one of those spur of the moment decisions I made for mothers day Brunch last year and it was a hit!! Get ready though, these aren’t just regular nachos with salsa, guac, and cheese… I like to add ALLLLL the toppings. K, BYE! Just kidding, I’m not going anywhere yet, I still have to write the recipe. Here is the thing that is beautiful about nachos, you can add and subtract whatever you please to the dish. I am only writing an outline to you, it’s your decision if you want to go out on a limb and get creative and magical and substitute anything else you would like. Or maybe this time you make it ingredient for ingredient and then add a spin to your next batch..? Life is about creating! Get creative, Be creative! Happy Tuesday loves.
For the Queso:
-1 Cup White Beans
- Put all ingredients in a high speed blender and blend until creamy; for about a minute.
- Chopp the onion and sauté with a pinch of salt on medium heat for about 5 minutes, or until translucent. Then add the garlic and sauté another 2 minutes. Add zucchini and broccoli and sauté for about 5 minutes, add taco seasoning or salt+black pepper+cumin+cayenne to season. Then add bell pepper and mushrooms and sauté another 5 minutes. Take the tofu out of the package, drain the water, (if you have time, press the tofu inbetween a towel or paper towels for 30 minutes to drain the water out even more. You can place a pan on top to give some weight) once drained, crumble the tofu with your fingers over the pan to give it a “Scrambled” look. Add more seasoning and cook another 5-10 minutes to allow the tofu to soak up all the flavors. At the end, I like to add a heaping handful of spinach, which will look like a lot at first, but it will wilt down pretty quickly. Once the spinach is wilted down the scramble topping is ready.
I am so in love with Matcha! It has such beautiful benefits for our bodies and is full of antioxidants and cancer fighting qualities.
Matcha is of the highest quality grade teas, great for sustained energy, focus, and stress reduction (from L-Theanine levels). It is nature’s most abundant source of the antioxidant EGCG and equals as many antioxidants as 10 cups of green tea! As EGCG gains credibility in the health world, it’s an incredible nutrient vital to many systems of the human body. It promotes optimal cellular function and by adding this to our daily routine, we can be assured our cells are thriving happy and healthy.
So why not be fun and put a twist on your not so normal YUMMY pancakes, and add some amazingness with a scoop of Matcha? I mean, why not? And NO, you’re not going to have caffeine overload or anything like that, it will help ease your mind.
Love you guys. Enjoy breakfast and tag me or email me if you make this, I LOVE seeing your creations.
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-1 Tbsp coconut oil (melted)
-1 medium banana
-3/4 unsweetened vanilla coconut milk
-1 1/2 tsp matcha (I like navitas brand )
-1 tsp vanilla
-1/4 tsp cinnamon
This is good for thick pancakes… I wanted them slightly thinner (still pretty thick) so I added 1/4-1/2 cup more milk… gauge it to how you like
-In a blender, combine all ingredients but the pancake mix. Then transfer to a medium size bowl and add the pancake mix. I like to put it through a sifter to ensure even mixing.
– let Pan warm up on medium heat for about 3 minutes. If you put a drop of water on the pan it should sizzle, if not, wait 1-2 more minutes. Then in 1/4 cup portions, gently pour the batter into the pan and let the pancake cook for about 2-3 minutes. Bubbles should start to form on the uncooked part on top, you can also slide a spatula under slowly to see if it pulls up, then flip the packets and cook another 2 minutes.