• 1 frozen açaí berry puree pack (can be found at whole foods)
• 1/2 ripe banana
• 3/4 cup frozen mixed berries
• A few spoonfuls of vanilla greek yogurt
• Agave drizzle
• 1/2 cup spinach leaves
• 1/3 cup unsweetened vanilla almond milk to blend (any milk will do)
Toppings: kiwi, 1/2 banana sliced, strawberries, coconut, granola (other options: blueberries, raspberries, peaches, pineapple, chia seeds, slivered almonds, nut butter, honey, hemp hearts, pears, flax seeds)
1. In a blender, blend the frozen açaí puree, 1/2 of the banana, frozen berries, greek yogurt, spinach, agave, and milk.
2. Pour into a bowl and have fun with the toppings!
This dish makes for a perfect easy make-ahead breakfast for the week or even breakfast-for-dinner! Having quiche for dinner growing up was always a hit in our house. The best part about quiches is that they are SO versatile because you can add whatever veggies, cheeses, or meats you love. Don't like asparagus? Try chopped peppers and zucchini! Or even shredded brussels sprouts and chopped bacon for a fun twist. And if you aren't dairy intolerant, I highly suggest added little cubes of your favorite cheese to the egg mixture -- it will really put it over the top and everyone will love it!
Ingredients: (You will need a pie pan, small skillet, and a medium bowl)
• Olive oil or avocado oil spray
• 2 1/2 cups hash browns (I just got a refrigerated bag of shredded potatoes, but frozen would be fine too)
• Lawry's seasoning salt (can sub for salt or your favorite all-purpose seasoning)
• 4 large eggs
• 1 cup liquid egg whites
• 1 bundle of asparagus chopped into little pieces
• 1/2 onion, chopped
• Garlic powder
• Splash of milk (any will do)
1. Preheat oven to 375°F. Grease a pie pan generously with cooking spray.
2. Open the bag of hash browns and lay them in between some paper towels, pressing them to get rid of excess moisture.
3. Press the hash browns into the bottom and sides of the pie pan and place in the oven for about 20 minutes to get slightly golden before putting the eggs in.
4. While the crust cooks, cook the onions in a skillet over medium heat with olive oil spray and garlic powder until they begin to soften. Set aside to cool.
5. In a medium bowl, whisk the eggs and egg whites. Add in the chopped asparagus, salt/pepper, and onions.
6. When the crust is starting to turn slightly golden brown, take out of the oven and pour in the egg mixture.
7. Cook until set and a knife inserted in the middle comes out clean -- about 35-45 minutes depending on your oven. Leftovers store well in the refrigerator!
• 1 frozen banana
• frozen mixed berries (maybe 3/4 cup? Idk...I don't ever measure)
• handful of spinach leaves
• Chobani 100 mixed red berries greek yogurt (or other fruity or vanilla greek yogurt)
• Skim milk to blend (or other nondairy milk)
• Purely Elizabeth granola (pictured is her Blueberry Hemp granola)
• Kiwi or more banana slices or berries
• Almond butter (pictured is Trader Joe's creamy almond butter...or crack butter...it's my favorite regular almond butter out there)
1. Blend everything together and top with all things good in life.
Favorite Granola Ever.
My family is obsessed with this granola just as much as I am too. It's adapted from one of my all time favorite bloggers, Minimalist Baker, who has some of the very very best plant based recipes, including this one!
Eat it in yogurt, with milk, on top of oatmeal, smoothie bowls, on toast for some crunch, or just by the handful!
• 3-4 cups rolled oats (GF for gluten free eaters)
• 1/2 - 3/4 cup walnuts or raw almonds
• 1/2 cup pecans
• 3 TB raw sugar or coconut sugar or half coconut sugar/half brown sugar (this is what I do usually..the little bit of brown sugar makes it extra yummy)
• 1/2 tsp sea salt
• 1/2 TB cinnamon or more if your a cinnamon addict like myself
• 2-3 TB ground flax seeds
• 1/4 cup coconut oil (4 TB)
• 1/3 cup + 1 TB maple syrup, agave or honey if not vegan
• 1 tsp vanilla extract
• 1 tsp maple extract
• 1 medium to large ripe banana, mashed (~1/2 cup) ...the spottier and browner the better for maximum heavenliness.
1. Preheat oven to 350°F.
2. Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl.
3. In a small saucepan over medium-low heat, warm and melt the coconut oil, maple syrup (or agave or honey), vanilla extract, and maple extract. Once liquidy, remove from heat and whisk in the mashed banana until well combined. Pour over the dry ingredients and mix well.
4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly depending on your oven.
5. If you don’t toss the granola while baking, it will make get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
6. Once the granola is visibly browned and golden on the edges, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. It will get really crunchy when it cools. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.
Overnight oats? What on earth is that?!?
Overnight oats are cold, usually uncooked oats, like the recipe below. It is a great breakfast for those who don't have time to make anything in the morning before they have to head out of the house quickly. Why? Because you prep everything the night before you eat it. It's even easier than making a smoothie to-go in the morning. You just take it out of the fridge, grab a spoon, maybe add a handful of granola or nuts or fruit to the top and you're good to go on with your day! Just be careful if your eating and driving. We don't want any spilling on the pants to happen. That would be absolutely tragic.
• 1/3-1/2 cup rolled oats
• 1/3-1/2 cup milk (sometimes I just use water and it turns out just as tasty because of the creaminess of the yogurt)
• 1 single serving container of plain greek yogurt or about 1/2 cup plain greek yogurt
• 1 Banana, half mashed and half chopped in chunks
• 1 TB peanut butter
• Stevia or English Toffee Stevia Drops (5-8 drops I'd say) or a different sweetener
• 1/2 TB chia seeds
• dash of cinnamon
1. In a bowl, combine the oats, milk, greek yogurt, 1/2 mashed banana, peanut butter, chia seeds, cinnamon, and sweetener.
2. Mix in the other half of the chopped banana.
3. Transfer the mixture to a jar. Cover and refrigerate it overnight to thicken. It should be good for a few days.
4. In the morning, take the jar out and top with whatever toppings your heart desires that morning! Granola for the added crunch-factor is always a favorite along with more fruit, nut butter, etc.
Typi non habent claritatem insitam; est usus legentis in iis qui facit eorum claritatem. Investigationes demonstraverunt lectores legere me lius quod ii legunt saepius. Claritas est etiam processus dynamicus, qui sequitur mutationem consuetudium lectorum.
Mirum est notare quam littera gothica, quam nunc putamus parum claram, anteposuerit litterarum formas humanitatis per seacula quarta decima et quinta decima. Eodem modo typi, qui nunc nobis videntur parum clari, fiant sollemnes in futurum.