Getting a good breakfast can be a challenge, especially during a busy work or school week. I usually start each day with a glass of lemon water, followed by a reasonably healthy and filling breakfast about an hour later. Here are my five favorite go-to vegan breakfasts.
- CoYo, granola, and fruit. If you haven’t tried CoYo yet, stop what you’re doing and go get it – like, now. It’s that good. I have to give a shout out and a thank you to my NM friends for introducing me to it! It only contains four ingredients – coconut cream, pectin, tapioca, and probiotics. It’s very rich and high in fat, so I rarely use a full serving. Combine about 1/4 cup of CoYo, 1/4 cup of granola, and some chopped fruit or berries, and there you have it: an awesome and filling breakfast that only takes a few minutes to prepare.
- Avocado toast. If you’re addicted to avocado like I am, you’re going to love this. Toast a piece or two of your favorite bread (I like Dave’s breads, or I make a gluten-free loaf from my Lovin’ Spoonfuls cookbook) and smear it with ripe avocado while it’s hot. Sprinkle with chopped cilantro, a little salt, and a squeeze of lime. SO good, and ready in about 5 minutes!
- A smoothie. Smoothies from scratch can be wonderfully good for you, if you don’t load them with too much fruit and sugar. They are quick and easy to prepare, and if you use a Nutri-Bullet, there’s very little clean-up! My favorite green smoothie is simple: kale or spinach, coconut water, celery, green apple, banana, and a handful of cilantro. The apple and banana give it just enough sweetness. If you want something a little more decadent, try almond milk, frozen banana, cacao, a bit of agave nectar, and a drop of peppermint essential oil (only use PURE essential oil that is safe to ingest – contact me for info on the best brand available). The result? Minty chocolate banana bliss.
- Amy’s tofu scramble. If I’m in the mood for something a little more substantial, I’ll toss an Amy’s Tofu Scramble in a Pocket Sandwich in the toaster. I don’t do a lot of frozen foods, but I always have these on hand. It’s ready in about 20 minutes in the toaster oven, and you can prep it in a couple of minutes if you aren’t opposed to using a microwave. I enjoy it with a little salsa and some hot sauce.
- An English muffin with Kite Hill artisan almond cheese. Beware – it can be tough to find vegan English muffins. I like Rudi’s whole wheat English muffins, and you can find a list of their vegan breads here. Toast one and top it with Kite Hill’s cream cheese style spread (I like the one with chopped chives), and you’re in for a treat. I recently served this to a non-vegan friend, and what did he have to say about the Kite Hill spread? “This is better than any dairy cream cheese I’ve ever had. So creamy!” And ready in 5 minutes, to boot.