Do you have a favourite meal? For me, hands-down, it’s breakfast.
I never get tired of traditional breakfast foods. Roasted potatoes. Scrambled tofu. Pancakes. Smoothies. This list goes on!
This week, I put together my favourite breakfast meals that you can enjoy for any meal. There are no rules!
Check out the recipes below and watch me make them in my latest Youtube video!
Egg-Free Olive Frittata
Ingredients
- 2 cups of frozen spinach
- 1/4 cup red onion, diced
- 1 roma tomato, sliced
- 1/4 cup black olives
- 1.5 cup chickpea flour
- 1.5 cup water
- 1/4 cup yogurt/non-diary yogurt
- 1/2 tsp ground turmeric
- 1 tbsp avocado oil
- 1 tsp dried thyme
- 1 tsp dried dill
Directions
- Preheat the oven to 375°F. Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
- Heat 1 tbsp oil in a frying pan over medium heat. Add the frozen spinach and red onion.
- Batter: In a large bowl, combine the flour, water, yogurt, turmeric and oil. Whisk until smooth.
- Add the veggie mixture to the batter. Add the thyme, and dill and mix well. Top with olives. Pour the frittata mixture into the prepared pie pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot.
- Portion into boxes with greens. Enjoy!
Tempeh Bacon, Mini Potatoes and Broccoli
Ingredients
- 1 tbsp soy sauce/tamari
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1/2 tsp paprkin
- 2 tsp liquid smoke
- 1 tsp ground cumin
- 8 oz tempeh
- 2 tbsp avocado oil, divided
- 3 cups mini potatoes, sliced
- 1 tsp dried oregano
- 2 cups broccoli, chopped
Directions
- Preheat 400 F. Once the oven is preheated, toss the potatoes in 1 tbsp of the oil, along with the dried oregano. Add to a parchment paper lined baking sheet for 35 minutes, flipping halfway.
- Add the chopped broccoli to a parchment paper lined baking sheet, top with oil and place in the oven for 20 minutes, flipping halfway.
- Mix the marinade ingredients in a bowl until well combined. Set aside.
- Slice tempeh and soak in the marinade.
- Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp.
- Divide mixture into boxes and enjoy!
Breakfast Tacos
Ingredients
- 1 tbsp soy sauce/tamari
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1/2 tsp paprkin
- 2 tsp liquid smoke
- 1 tsp ground cumin
- 8 oz tempeh
- 2 tbsp avocado oil, divided
- 3 cups mini potatoes, sliced
- 1 tsp dried oregano
- 2 cups broccoli, chopped
Directions
- Preheat 400 F. Once the oven is preheated, toss the potatoes in 1 tbsp of the oil, along with the dried oregano. Add to a parchment paper lined baking sheet for 35 minutes, flipping halfway.
- Add the chopped broccoli to a parchment paper lined baking sheet, top with oil and place in the oven for 20 minutes, flipping halfway.
- Mix the marinade ingredients in a bowl until well combined. Set aside.
- Slice tempeh and soak in the marinade.
- Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp.
- Divide mixture into boxes and enjoy!
Green Tropical Smoothies
Ingredients
- 3 cups spinach
- 1 cup of frozen mango
- 2 bananas
- 2 cups greek yogurt/plant-based yogurt
- 1 cup of plant-based milk
Directions
- Blend all of the ingredients and enjoy!.