breakfast – ORGANIZED CHAOS

Fall Granola

2 ½ cup pecans and walnuts, chopped
½ cup raw pumpkin seeds
1 cup coconut flakes
¾ cup raw sunflower seeds
¼ sesame seeds
¼ cup ground flax seed
1 tbs cinnamon, or as much as your heart desires
½ tsp pumpkin spice
about ¼- ½ tsp sea salt
¼ cup coconut oil, melted
¼ coconut sugar
¼ cup maple syrup

Preheat oven to 350 degrees
If you buy whole pecans and walnuts, chop using blender or food processor. Chop roughly into about halves or quarters. In large bowl mix all nuts, seeds, and coconut flakes. Stir together and add in spices with a pinch of salt.

In separate smaller bowl, melt coconut oil. Stir in sugar and maple syrup until well combine.
Pour wet mixture over the dry ingredients and mix until all pieces are coated evenly.
Line large pan with parchment paper. Pour mixture onto pan and spread out evenly.
Bake about 20 minutes, checking halfway through and stirring, to ensure even baking.
Remove from oven and allow to cool about 10 minutes, on baking pan.
Crumble and place in air-sealed jars.

1 1/2 cups of coconut milk (or almond)
1 1/4 cup of gluten-free flour
1/4 tsp of baking soda
1 1/2 teaspoons of baking powder
1 tablespoon of melted coconut oil
2 tsp matcha green tea powder
1 dash of agave

Blend or stir well with whisk
Preheat waffle iron
Cook in waffle iron as instructed
(Forms rather fluffy, if you prefer crispy: I toast mine on top of stove [high heat] for about 30 second each side after its finished cooking on the waffle iron.)

Top with fresh berries, coconut shreds, slivered almonds, agave or maple syrup. Enjoy.

Recipes makes about 3 waffle depending on iron size.
Since I typically make for myself, I prepare all the batter;they freeze well and can toast at later time.

May 5, 2016May 5, 2016 by Ali Categories: breakfastTags: breakfast, green, match, no meat athlete, plant-based, vegan, waffle Leave a comment

Vegan Dough

This recipe can be used for many different things The easiest, a simple loaf of bread. Add your favorite spices to it to change it up!

Vegan dough

1 1/4 cup almond or soy milk
1 tsp coconut sugar
40g fresh yeast (or 2 packets of instant yeast)
3 1/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp lemon juice
2 Tbsp + 1/2 tsp oil

Preheat oven to 350 degrees
coat pyrex bowl with coconut oil
Pour about half full, let sit in warm spot covered with towel for about 20 minutes, it will continue to rise
Bake for 35-40 minutes, until top is golden

October 4, 2015 by Ali Categories: breakfast, recipes, Sides and DipTags: bread, dough, vegan Leave a comment

Vegan Southern Biscuits

Vegan Southern Biscuits
-no better way to start off a Sunday morning.

1 cup while wheat self-rising flour
1/2 cup ground cornmeal
2 Tbs granulated sugar
1/2 tap baking powder
6 Tbs Earth Balance
1/2 cup almond or soy milk

Preheat oven 400′
Line baking sheet with parchment paper
Use your fingers to mush the butter into flour mixture, until crumbly
Add milk and stir with a fork until moistened
Drop batter into prepared baking sheet (about 1/4 cup portions)
Bake 15 minutes until slightly browned
Serve warm

November 26, 2014August 23, 2015 by Ali Categories: breakfast, recipesTags: biscuits, southern, vegan Leave a comment

Pumpkin-Pecan Granola

3 cups oats
1 cup chopped pecans
½ cup raw pumpkin seeds
2 Tbs ground flax seed
1 Tbs Cinnamon
½ Tbs Pumpkin Pie Spice
dash of salt
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup pumpkin puree

Preheat oven to 350.
Lightly spray two baking pans; set aside

Mix oats, pecans, flax, and spices in a bowl.
In small saucepan over medium heat, melt coconut oil. Add in pumpkin puree and maple syrup. Stir. Once melted and combined, remove from stove and pour over oat mixture.

Quickly stir together, then evenly spread on baking sheets.

Bake 30 minutes (switch pans, top to bottom, halfway through)
Remove from oven and let completely cool.
Once cooled: crumble and store in airtight jar for a few weeks.

November 4, 2014August 10, 2015 by Ali Categories: breakfast, breakfast, recipesTags: breakfast, fall, gluten-free, granola, Pumpkin, vegan Leave a comment

Pumpkin and Peanut Butter Quick Oats

1/3 cup quick oats
2/3 cup almond milk
½ cup pumpkin
1-2 Tbs Peanut Butter (depending on your addiction level)
cinnamon, pumpkin pie spice, nutmeg

Microwave the oats and water for 2-3 minutes. Stir in the pumpkin. Stir in Peanut Butter until melted. Mix in your spices. Top with walnuts and banana.

October 8, 2014August 7, 2015 by Ali Categories: breakfast, recipesTags: breakfast, fall, oatmeal, Pumpkin, vegan Leave a comment

Pumpkin [Protein] Pancakes

Pumpkin [Protein] Pancakes
(makes 4)

1 cup flour (GF-optional)
(1/2 scoop Vega Vanilla Protein Powder)
¾ cup almond milk + 1 Tsp lemon juice
1/3 cup pumpkin puree1 Tbsp Earth Balance or coconut oil
1 Tbs cinnamon
1/2 tsp pumpkin pie spice/ nut meg
1 tsp baking powder
½ tsp baking soda
pinch of salt
drop of vanilla extract

Mix flour, (protein-optional), baking soda, baking powder, and spice in a bowl.
Stir in pumpkin, and slowly pour in milk and lemon juice.
Mix well
Spray pan with coconut oil spray. Pour batter onto the skillet warmed at medium heat. Once the first side starts to bubble, it’s ready to flip. Ready with pancake is slighty browned and cooked through.

Top with cinnamon, walnuts, and maple syrup

Can freeze leftovers, and re-heat

October 8, 2014August 7, 2015 by Ali Categories: breakfast, recipesTags: breakfast, fall, pancakes, Pumpkin, vegan Leave a comment

Banana Zucchini Mini Muffins

1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
2 ripe banana, mashed
1-2 zucchini, shredded
2 Tbs Stevia
1 Tbs cinnamon
1 Flax egg (1 Tbs ground flax seed + 3 Tbs warm water)
½ cup coconut oil

topping:

1/3 cup brown sugar
2 Tbs flour
1 Tbs ground cinnamon
1 Tbs coconut oil

Preheat oven to 375. Spray mini muffin pan with light olive oil
Mix flax egg and let set for about 5 minutes
In medium bowl: combine flour, baking soda, baking powder, salt and cinnamon
In large bowl mix bananas and zucchini. Add in oil, flax egg, and stevia
Stir in the dry mixture to the moist mixture.
Spoon into muffin pan
In small bowl mix ingredients for the topping
Sprinkle the crumbs onto of prepared muffin mixture.
Bake about 15 minutes.
Let cool in pan for 5 minutes, then cool completely on cooling rack.

July 28, 2014August 7, 2015 by Ali Categories: breakfast, recipesTags: banana, breakfast, muffins, summer, vegan, zucchini 1 Comment

Chocolate Hazelnut Waffle

1 flax egg (3 T warm water + 1 Tbs ground Flax)
1/4 cup fruit puree (apple sauce or mashed bananas)
1 cup chocolate hazelnut milk (or reg almond milk will do)
1 Tbs Coconut oil (melted)
¼ cup brown sugar
1 Tbs cinnamon
1 tsp baking powder
2 drop of chocolate extract
1 Tbp cocoa powder
handful of chocolate chips
1 ¼ cup whole wheat pastry flour

You can top with:
drizzle melted peanut butter or almond butter
sliced banana
chocolate chips or crushed nuts
sprinkle of powdered sugar

Mix all in bowl.
Heat up waffle iron and spray with olive oil or coconut spray.
Add toppings of your choice. Enjoy!

April 15, 2014August 7, 2015 by Ali Categories: breakfast, recipesTags: chocolate, hazelnut, vegan, waffle Leave a comment

Vegan French Toast

Vegan French Toast for 2

Loaf of your favorite vegan bread (I used ciabatta), cut into slices
1 cup almond milk
1 Tbs nutritional yeast
2 Tbs flour (I used oat flour)
1 Tbs maple syrup
1 Tbs cinnamon
dash of nutmeg
pinch of salt
Olive oil spray for pan

1. Whisk together milk, nutritional yeas, flour, cinnamon, nutmeg, and salt, until combine well.
2. Using a small, shallow, flat Pyrex dish, pour half of mixture into dish. Piece by piece dip slices into the mixture, and flip, allowing the liquid to coat the front and back of bread.
3. Spray pan with olive oil spray. On med-high heat, place dipped bread on pan, and cook for a few minutes until slightly brown on each side.

4. Serve with fruit, and more syrup!

February 9, 2014August 7, 2015 by Ali Categories: breakfast, recipesTags: breakfast, brunch, dairy free, eggless, french toast, vegan, weekend Leave a comment

Category: breakfast