As we all know, #breakfast is the most important meal of the day. Are you constantly trying to decide what to cook for breakfast? It can be particularly hard if you or your family members have gluten-sensitivity or are lactose intolerant. I’ve got you covered. I whipped up three recipes that are #healthy and #delicious. You can also swap up certain ingredients depending on your preference or dietary restrictions.
Dana’s Sweet Potato Waffles
» 1 medium #organic garnet sweet potato (boiled, peeled, and mashed)
» 1/2 cup Ripple Unsweetened Vanilla Pea Milk (or any unsweetened plant-based milk)
» 3 pasture-raised eggs (vegan substitute: flaxseed meal)
» 1/2 cup organic whole wheat flour pastry flour (or gluten-free all-purpose flour if your gluten-sensitive)
» 1 tsp organic cinnamon
» 1 tsp organic vanilla extract
» toppings: organic fresh fruit and organic maple syrup
Directions: Put all the ingredients in one mixing bowl. Mix ingredients until smooth in your mixer (or you can stir with a spoon if you do not have a mixer). Heat and grease waffle maker. Eat and enjoy!
Dana’s Breakfast Pockets
» whole wheat pita pockets (if you are gluten sensitive: cassava flour tortillas or corn tortillas)
» 2-3 pasture-raised eggs
» 1 cup of organic mushrooms sliced
» 1 tbsp shredded organic cheddar cheese (or vegan shredded cheese)
» 3 pieces of turkey bacon (or any breakfast meat or vegan “meat” you want to have)
» optional avocado dip: mashed avocado, garlic powder, salt, pepper, lime juice
Directions: Cook turkey bacon in a non-stick pan. Cook until crispy. Cook mushrooms in turkey bacon juice and add some vegan butter and a dash of salt and pepper. Cook eggs and stir slowly so that they will be nice in fluffy. Build your pocket and top it with shredded cheese. Place your pocket on a sandwich maker/press or a cast iron skillet and let the cheese melt and get grill marks. Yummy.
Dana’s Dairy-Free Fluffy Pancakes
» 1 cup organic whole-wheat pastry flour
» 1 cup organic unbleached all-purpose flour
» dash of salt
» 1 tbsp organic cane sugar
» 1 1/2 cups of Ripple Unsweetened Vanilla pea milk (or any unsweetened plant-based milk)
» 2 pasture-raised eggs ( (vegan substitute: flaxseed meal)
» 2 tsp organic vanilla extract
» 1/2 organic vanilla soy yogurt (or any plant-based yogurt)
» toppings: organic maple syrup and fresh organic fruit
Directions: Pour and whisk whole-wheat flour, unbleached all-purpose flour, baking powder, salt, and cane sugar in a mixing bowl. In a separate bowl, pour and whisk eggs, vanilla extract, and plant-based milk. Once whisked, pour in soy yogurt in the liquid batter. Combine the liquid mixture into the dry ingredients mixing bowl and mix until batter is smooth. Heat and grease your griddle or non-stick pan and pour in the batter. Eat and enjoy!
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*I always recommend consulting with your physician when beginning a new fitness and diet regimen *