Go-to Breakfasts

The Best Ever Moist, Dense, Delicious Seed Bread

Bread is definitely not a staple food in my diet as I find it hard to find a good loaf of something gluten-free and somewhat healthy. I don’t often buy bread as I will only eat if it’s one of the best breads I’m going to have, and this loaf was definitely one of my favourites! To be honest, I do love bread, but I can easily eat half the loaf which is why I don’t have it in my house. It’s a treat I like to make here and there - and this bread did just the trick to satisfy my craving. Don’t get me wrong - if I’m out at a nice restaurant and they offer a really good piece of say sourdough I will have a small piece as I don’t like restricting myself but it’s not a go-to food for me. This loaf is super dense yet fluffy and the flavour is incredible. I remember growing up and eating focaccia bread all the time, so I wanted this to mimic those flavours and that same texture. I added sea salt and rosemary to the top so it reminded me of the focaccia, plus the smell of it while baking is heavenly.

It holds well for up to 3 days on the counter and about 5 in the fridge, otherwise freeze it for a month or so! I loved it as a veggie sandwich with vegan mayo, avocado, cucumber, tomato, sprouts, vegan cheese, red peppers and salt + pepper (SO GOOD!). But I also loved it for breakfast with a thin layer or either almond, sunflower or peanut butter topped with berries and hemp seeds with a small greens smoothie on the side. Another great way to eat it is with sliced avocado, sprouts, chilli flakes, sea salt + pepper with a small greens smoothie!

Ingredients

• 1 cup pumpkin seeds

• 1 cup almond flour

• 1/2 cup coconut flour

• 1/4 cup chia seeds

• 1 Tbsp baking powder

• 1/3 cup psyllium husk

• 2 Tbsp dry rosemary

• 1 teaspoon sea salt

• 2 Tbsp avocado, grape seed or olive oil

• 1 tsp apple cider vinegar

• 2 cups lukewarm water

Method:

1. Preheat oven to 400F

2. Blend pumpkin seeds to create a flour - be careful not to over blend to make it into butter

3. Add the first 7 ingredients into a bowl until combined

4. Add in the wet ingredients and stir until combined, then use your hands to kneed the dough for 1-2 minutes to form a ball - it should be slightly sticky

5. Add dough into a loaf pan lined with parchment paper

6. Top with rosemary and sea salt + cover with a piece of tinfoil so it bakes evenly

7. Bake for 40 minutes then remove the tinfoil and let bake for another 10 minutes

8. Let cool for about 20 minutes and enjoy with avocado, almond butter + fresh strawberries + hemp hearts, peanut butter + banana or have it on the side of tofu scrambled eggs!
   

Chickpea Omelette

I can’t believe I only just started making these a few months ago! This is in my new favourite savoury breakfast and it’s packed with protein, healthy fats and greens - such a great post-workout meal! It can be a little hard to make at first - you can see the one in the photo above actually broke apart a bit when I flipped it but it’s totally fine if this happens! The secret ingredient is the Shani’s seasoning - it’s a combo of nutritional yeast, turmeric, pepper and black salt. The black salt is what makes it taste like eggs. If you cannot find Shani’s seasoning anywhere (if you live in Vancouver you can buy it at Body Energy Club or The Juice Truck) then you can either order it online or just go to an Indian grocery store and you should be able to buy black salt, then you can just mix it with the other ingredients. For one omelette I would do about 1/8th teaspoon black salt, 1 teaspoon nutritional yeast, 1/4 teaspoon pepper and about 1/4 teaspoon turmeric.

Ingredients:

• 1/2 cup chickpea flour

• 1/4 cup dairy-free cheese

• organic greens

• 1/2 cup sliced vegetables: any or all of zucchini, peppers, mushrooms, onions

• 1/4 avocado

• 1 tsp hemp hearts

• 1 tsp nutritional yeast

• 1/2 tsp turmeric + pepper

• 1/4 tsp black salt

• 1/2 tsp vegan butter

Method:

1. Slice you veggies

2. Turn stove to medium heat. Add 1/2 teaspoon vegan butter then add veggies. Cook for about 3 minutes or until lightly browned/ softened. Set veggies aside

3. Mix 1/2 cup chickpea flour with half cup of water plus about an extra tablespoon. Whisk it really well so there are no clumps of flour. Add Shani’s seasoning

4. Turn stove down to low heat and add a teaspoon of vegan butter. Add the chickpea “egg” mixture and move the pan around so the mixture coats the whole pan

5. Let it cook for about 2 minutes of low. Add cheese to the whole thing, then add your cooked veggies to only half. Add organic spinach then flip the other side over the side with the veggies (if it breaks here its fine)

6. Cover with lid and let cook for about 3-4 minutes

7. Serve with a small side salad (I add a few organic baby tomatoes, a splash of olive oil, apple cider vinegar + lemon. I also love to add about 1/4 avocado to the salad and use Cholula hot sauce on the omelette. Voila! Delicious!

Scrambled Tofu Eggs

Another super satisfying breakfast, you can actually barely believe this isn’t eggs. For years I had been using firm tofu in my scrambled eggs and didn’t love it as it doesn’t have the same texture as eggs do. It wasn’t until the store was out of firm tofu that I decided to just try soft tofu and WOW it is a world of difference. It’s shocking to me that most recipes out there call for firm tofu as it is nothing like eggs!! The tofu though - it’s next level. Especially with the combo of Shani’s seasoning (I mentioned this above and the recipe for it if you cannot find it), it almost freaked me out the first few times I ate it as I haven’t had eggs in so long. It is a breakfast that even the most egg-loving person will fall in love with!

Ingredients:

• organic soft tofu (150 grams for one portion)

• 1/2 cup organic spinach

• 1/2 cup sliced vegetables: any or all of mushrooms, peppers, onions

• 1/4 avocado

• organic greens for side salad

• organic tomato or salsa for salad

Method:

1. Slice veggies and add to pan on medium heat with 1/2 teaspoon vegan butter

2. Let the veggies cook for about 3-4 minutes or until lightly browned

3. Add the tofu, then sprinkle Shani’s seasoning on the tofu and mix together

4. Let cook for a bout 3 minutes then turn down to low heat

5. This is when I like to put the side salad together. Mixed organic greens with either balsamic or apple cider vinegar, a little squeeze of lemon (this helps your body absorb the iron from the lettuce and spinach), a little drizzle of olive oil and pepper. I also love to eat this with some fresh salsa (Las Margaritas is my favourite) and hot sauce (Cholula is my favourite).

6. Since the tofu doesn’t even need to be cooked you want to be careful not to burn it, so just don’t go too high on the heat. Enjoy!

Avocado Yam Toast

This is such a great twist on a classic favourite avocado toast. If you don’t eat regular bread much like me, this is a great alternative! It’s so easy to slice up a yam and either pop it in the toaster or oven as you’re getting ready in the morning then top it with avocado slices, sea salt and pepper. if you want to get fancy you can also add scrambled tofu eggs on top (recipe above), chilli flakes, radish slices, hemp hearts or sprouts.

Ingredients:

• yams

• avocado

• olive or avocado oil

• sea salt + pepper

*optional: sprouts, chilli flakes, hot sauce

Method

1. Preheat oven to 400F

2. Slice yams length-wise about 1/2 cm thick

3. Lightly oil baking sheet + bake for 10-15 minutes depending on thickness

4. Add sliced avocado, sea salt + pepper