breakfast
Given the choice, I prefer to take my time in the morning, but even when I’m in a hurry, I make sure to eat a good (and, most importantly, tasty) breakfast. I can’t eat that quickly, so I tend to just pack my brekkie and take it with me. Planning is key, so I often prep my breakfast in advance. That way you can avoid compromising on a nutritious start to the day and just focus on finding a quiet moment to enjoy your breakfast just about anywhere.
◁ Choco-Buckwheat Porridge
Buckwheat is high in protein. Cacao makes you happy. Sounds like music to my ears! This breakfast has just the right vibes to start your day. It’s delicious topped with a dollop of tahini and sliced banana.
PREPARATION TIME
7 minutes
SOAKING TIME
overnight
TOTAL TIME
overnight
INGREDIENTS
(serves 2)
* 5 ounces (140 g) buckwheat groats
* 6 Medjool dates, pitted
* 6 tablespoons plus 2 teaspoons (100 ml) plant-based milk
* 1 tablespoon raw cacao powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon unsweetened vanilla powder
* Pinch salt
* Tahini and banana slices, for garnish
KEEPS FOR
2 days in the fridge
SUPPLIES
blender; storage jars
Method Soak the buckwheat groats in ample water overnight. The next morning, drain the buckwheat and transfer it to the blender. Add the dates and the remaining ingredients, except the tahini and banana. Blend until smooth. Too dry? Add a little bit of water to thin the mixture.
Spoon the porridge into a storage jar, top with the tahini and banana slices, and close the lid properly to create a seal so it doesn’t leak into your bag as you head out the door.
◁ Blueberry Muffins
These muffins make breakfast a celebration. They are delicious, sweet, and, most importantly, so nutritious they give you the energy boost you need to start your day. Muffins are easily transported, so they’re ideal for eating while on your way to, or sitting at, your desk.
PREPARATION TIME
15 minutes
BAKING TIME
30 minutes
TOTAL TIME
45 minutes
INGREDIENTS
(makes 5 muffins)
* Coconut oil, for greasing
* 2 eggs
* 1 banana
* 6 tablespoons plus 2 teaspoons (100 ml) rice milk
* 1 tablespoon (15 ml) lemon juice
* 7 ounces (200 g) oat flour
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 6 Medjool dates, pitted and chopped into small pieces
* 31/2 ounces (100 g) frozen blueberries
KEEPS FOR
5 days in the fridge—you can also freeze them!
SUPPLIES
muffin tin
Method Preheat the oven to 350°F (180°C) and grease the muffin tin well.
Add the eggs, banana, rice milk, and lemon juice to the blender and process until frothy. Transfer the mixture to a mixing bowl and stir in the oat flour, baking soda, and cinnamon, stirring to combine until a thick batter forms.
Add the dates and blueberries to the batter. Stir well and divide the batter evenly among the muffin forms. Bake the muffins in the preheated oven for about 30 minutes. Let cool fully and enjoy these the whole week!
◁ Pink Kick Start
It’s the cranberries that make this brekkie so pretty in pink. If you find cranberries too sour, swap them for blackberries or add extra raisins or dates to up the sweetness factor. For breakfast, you may want to add some fresh raspberries on top.
PREPARATION TIME
15 minutes
INGREDIENTS
(2 to 3 servings)
* 51/3 ounces (150 g) raw cashews
* 81/2 fluid ounces (250 ml) coconut milk
* 7 ounces (200 g) frozen cranberries
* 1/2 cup plus 2 tablespoons (13/4 ounces, or 50 g) instant oatmeal or quinoa flakes
* 13/4 ounces (50 g) raisins
* 1 teaspoon unsweetened vanilla powder
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon ground cinnamon
* Small handful fresh raspberries, for garnish
KEEPS FOR
1 day in the fridge
SUPPLIES
blender; 2 airtight containers
Method Soak the cashews in water for 10 minutes. Meanwhile, add the other ingredients to the blender. Add the drained cashews and blend until smooth. If it’s not mixing well, add a bit of water. Divide the mixture into 2 containers. Take one with you and put the other in the fridge for the next day.
Tip: A handful of fresh raspberries on top of this brekkie really adds the finishing touch.
◁ Banana Mousse
The flavors of banana, strawberry, coconut, and vanilla create a calming wake-up moment—even when you’re on the go. This light mousse can be whipped up in a matter of minutes in the blender. I usually make this the night before and make two servings at once.
PREPARATION TIME
5 minutes
INGREDIENTS
(2 servings)
* 13/4 ounces (50 g) coconut oil
* 2 Medjool dates, pitted
* 1 avocado, peeled, halved, and pitted
* 7 ounces (200 g) frozen strawberries
* 2 ripe bananas
* 1 teaspoon unsweetened vanilla powder
KEEPS FOR
2 days in the fridge
SUPPLIES
blender; 2 jars
Method Melt the coconut oil in a small saucepan, if necessary, and transfer it to the blender. Add the dates and avocado, as well as the remaining ingredients, to the blender. Process until smooth. Pour the mousse into 2 jars and refrigerate, uncovered, for 1 hour. Give the mousse a stir before eating.
Tip: Don’t love the taste of coconut? Use refined coconut oil.
Breakfast Pancakes (photo shown here)
Pancakes for breakfast! Who says they’re not a weekday breakfast? Cook them on a quiet evening and keep them in the fridge. In the morning, pile them in a to-go container, top them with a bit of fresh fruit, and voilà! A breakfast that can be eaten on the train or at the office that is sure to make your colleagues jealous.
PREPARATION TIME
20 minutes
INGREDIENTS
(2 servings, or about 6 small pancakes)
* 2 bananas, peeled
* 1 mango (9 to 101/2 ounces, or 250 to 300 g) cleaned, peeled, and pitted
* 11/2 cups (41/4 ounces, or 120 g) instant oatmeal
* 1/2 teaspoon ground cinnamon
* Pinch salt
* Pinch unsweetened vanilla powder (optional)
* Coconut oil or ghee, for frying
KEEPS FOR
2 to 3 days in the fridge
SUPPLIES
blender or immersion blender; to-go container
Method Add the bananas and mango to the blender, along with the oatmeal, cinnamon, salt, and vanilla powder (if using). Blend until a smooth, thick batter forms. Transfer the batter to a bowl.
Meanwhile, melt 1 tablespoon (14 g) coconut oil in a frying pan over medium heat. Add 2 tablespoons (28 g) batter per pancake to the pan and press the pancakes down slightly. You should be able to cook 3 pancakes at a time. Flip the pancakes carefully and cook until golden brown on both sides. They should now be nice and crunchy. Add more coconut oil to the pan before you cook the next round of pancakes so they don’t stick.
Nonstick Tip: If your pan does not have a nonstick coating, make your own with parchment paper. Cut a circle of parchment to fit the pan and cook the pancakes on top of it.
Granola (photo shown here)
Good old granola, but this time grain free. I usually make a big batch so I can keep taking a little bit to go in a container each day. I love granola with a homemade, plant-based milk. Bring a bottle of it with you in your bag and you’ve got a delicious breakfast or snack on hand that can be eaten virtually anywhere.
PREPARATION TIME
10 minutes
BAKING TIME
30 minutes
TOTAL TIME
40 minutes
INGREDIENTS
(makes about 15 ounces [425 g])
* 51/3 ounces (150 g) almonds
* 1 cup (31/2 ounces or 100 g) walnuts
* 22/3 ounces (75 g) pecans
* 1 ounce (28 g) coconut oil
* 1 tablespoon (20 g) maple syrup or raw honey
* 2 teaspoons ground cinnamon
* Pinch salt
* 11/2 ounces (45 g) dried blueberries or other dried fruit
* 13/4 ounces (50 g) coconut flakes
KEEPS FOR
1 month in an airtight container; 3 months in the freezer
SUPPLIES
clean tea towel; heavy ladle or rolling pin; baking sheet lined with parchment paper; Weck jar
Method Preheat the oven to 320°F (160°C). Place the almonds on the clean tea towel, fold it closed, and use the ladle or rolling pin to smash the almonds until quite fine. Add the other nuts and crush them as well.
Melt the coconut oil, if necessary, and combine it with all the other ingredients, except the blueberries and coconut flakes, in a large mixing bowl. Toss to combine and spread the mixture evenly across the parchment-lined baking sheet.
Place the granola in the middle of the preheated oven for 30 minutes, stirring every 10 minutes. During the last 5 minutes of cooking time (not earlier, they will brown too much), add the coconut flakes. Turn off the oven, open the oven door halfway, and let the granola cool fully in the oven. Once cool, mix in the blueberries and store in an airtight container.
Storage Tip: This granola stays good for up to three months when stored in the freezer. The trick is to store it in an airtight container, as full as possible. For the freshest granola in the morning, take a little bit out of the freezer the night before to thaw.
◁ Coffee Muffins
Sometimes there are those mornings when you don’t even have time to make coffee… when just the smell of coffee makes you think of that much-needed moment of calm. What if you’d made these muffins ahead of time on your day off? They smell delicious.
PREPARATION TIME
20 minutes
BAKING TIME
40 minutes
TOTAL TIME
1 hour
INGREDIENTS
(makes 6 muffins)
* 3 tablespoons (33 g) chia seeds
* 7 ounces (200 g) Medjool dates, pitted
* 6 tablespoons plus 2 teaspoons (100 ml) brewed espresso
* 1 tablespoon (15 ml) fresh lemon juice
* 1 heaping tablespoon (14+ g) coconut oil, softened, plus more for greasing the muffin tin
* 5 ounces (140 g) oat flour or other flour of your choosing
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 2 pinches unsweetened vanilla powder
* Pinch salt
KEEPS FOR
1 week in an airtight container
SUPPLIES
food processor; muffin tin; parchment paper
Method Preheat the oven to 350°F (180°C). Soak the chia seeds in 5 fluid ounces (150 ml) water. Blend the dates in the food processor until a soft mass forms. Combine the date purée with the chia seeds, espresso, lemon juice, and coconut oil in a large mixing bowl. Add the dry ingredients and stir well until a thick batter forms.
Grease the muffin tin with coconut oil. Fold a round or square piece of parchment paper for each muffin form and place it into the form. Spoon the batter into the parchment forms and bake in the preheated oven for about 40 minutes. Keep an eye on the muffins as they bake!
These muffins don’t rise much, as the batter is quite heavy, but they are no less tasty because of it and actually more nutritious!
◁ Carrot Pancakes
Inspired by the classic carrot cake, I now make these carrot pancakes. They are actually tastiest eaten cold, so I often make a stack and keep them in the fridge. I top them with a bit of tahini syrup at home and take them with me to go.
PREPARATION TIME
30 minutes
INGREDIENTS
(makes 10 pancakes)
* 1 tablespoon chia seeds
* 43/4 ounces (135 g) carrots
* 13/4 ounces (50 g) walnuts
* 1 heaping tablespoon (14+ g) coconut oil
* 73/4 fluid ounces (230 ml) almond milk
* 51/2 ounces (160 g) oat flour
* 1 tablespoon (15 ml) fresh lemon juice
* 2 teaspoons gingerbread spice mix
* 1/2 teaspoon baking soda
* Pinch salt
* Pinch unsweetened vanilla powder
* Tahini Syrup, for serving
KEEPS FOR
5 days in the fridge; or freeze them, divided into portions using parchment paper to separate them
SUPPLIES
food processor
Method Combine the chia seeds with 3 tablespoons plus 1 teaspoon (50 ml) water in a small bowl and set aside. Grate the carrots, finely chop the walnuts, and melt the coconut oil in a small saucepan, if necessary.
Once the chia seeds have absorbed the water, combine all the ingredients, except the tahini syrup, in a large mixing bowl. Let the mixture stand for about 10 minutes. Cook the pancakes without oil in a frying pan over high heat. Flip them after about 11/2 minutes and cook the other side. Stack the cooked pancakes on top of each other and let cool. These pancakes are best kept in the fridge or frozen in portions. They’re delicious with a bit of tahini syrup or just plain tahini.
◁ Next-Level Banana Split
Classic! Banana and chocolate sauce. And this version involves all the deliciousness and none of the guilt. I make this breakfast right before I run out the door, wrap it up in paper, and I’m ready to roll.
PREPARATION TIME
20 minutes
INGREDIENTS
(makes 1 roll)
* 1 egg
* 1 tablespoon (15 ml) oat milk
* Pinch gingerbread spice mix
* Pinch sea salt
* 1 tablespoon (14 g) coconut oil or ghee
* 1 banana
* 1 tablespoon (15 ml) Chocolate Sauce
KEEPS FOR
1 day in the fridge
SUPPLIES
storage container; toothpick
Method Beat the egg until frothy, then stir in the oat milk, gingerbread spice mix, and sea salt. Heat a frying pan over medium heat. Melt the coconut oil in the pan and pour the mixture into the pan. Cook the mixture into an omelet and allow it to cool on a plate. Mash the banana and spoon it onto the middle of the omelet. Spoon a bit of chocolate sauce onto the omelet as well. Roll up the omelet, use a toothpick to secure it if you need to, and place it in a to-go container.