Breakfast Recipes

Despite what you hear, breakfast is not necessary for everyone. In fact, skipping breakfast may be better than eating unhealthy foods. However, a nutritious, well-balanced breakfast with glucose-rich food can benefit our brains in need of energy after a full night of fast. The best morning meals that give your brain a boost include a balance of fiber, vitamins and minerals, along with adequate protein, fat and filtered water.

Sugar-Free & Eggless Banana Pancakes

What You Need: A very ripe Banana, Plant-Based Milk, Maple Syrup, Olive Oil (optional), Baking Powder, Flour (opt for whole-wheat flour for a healthier option).

What To Do:

  1. Mash a ripe banana.

  2. Add plant-based milk, maple syrup and oil. Whisk.

  3. Add flour and baking powder. Whisk.

  4. Brush/spray pan with oil. Use an ice scream scooper to add pancake batter to pan over low to medium heat.

  5. Wait until you see the bubbles in the middle, then flip, wait until they are golden, repeat.

  6. Stack, add toppings and enjoy!

Note: If pancakes are golden brown on outside, but not cooked all the way through, reduce the heat. If they are not too fluffy- add more baking powder. If batter is spreading out too much in pan, add more flour. If it is not spreading enough- add more plant-based milk.

Caprese Avocado Toast

What You Need:

  • ½ small avocado

  • ½ teaspoon fresh lemon juice

  • ⅛ teaspoon Kosher salt

  • ⅛ teaspoon freshly ground black pepper

  • Chopped cherry tomatoes

  • Fresh basil

  • 1 (1 oz.) slice whole grain bread, toasted

  • ½ teaspoon extra-virgin olive oil

    Toppings: Maldon sea salt flakes, red pepper flakes

What To Do:

  1. In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.

  2. Top toasted bread with mashed avocado mixture. Add on cherry tomatoes and basil.

  3. Drizzle with olive oil (optional) and sprinkle over desired toppings.

Rasberry Chia Pudding

What You Need: 1 cup unsweetened almond milk, 1 1/4 cup fresh rasberries, 3 tablespoons chia seeds, 1 tablespoon brown rice syrup.

What To Do:

  1. Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it's a smooth milk consistency.

  2. Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.

  3. Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.

  4. Top the Raspberry Chia Pudding with the rest of the raspberries before eating.