Breakfasts for when you don’t have Time to Eat (grab & go, vegan meal prep)
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Recipes in this Video
5 recipes
Ingredients
- ●4 large flour tortillas
- ●2 cups scrambled eggs
- ●1 cup shredded cheddar cheese
- ●1 cup diced strawberries
- ●1 cup diced bananas
- ●1/2 cup honey
- ●1/4 cup chopped walnuts
- ●1 tsp cinnamon
- ●1/2 tsp vanilla extract
- ●1/4 cup maple syrup
Instructions
- 1In a bowl, mix the scrambled eggs with vanilla extract and cinnamon.
- 2Heat a non-stick skillet over medium heat and scramble the eggs until fully cooked.
- 3Lay out the flour tortillas on a flat surface.
- 4On each tortilla, layer scrambled eggs, cheddar cheese, strawberries, bananas, and walnuts.
- 5Drizzle honey over the fillings on each tortilla.
- 6Fold the sides of the tortilla in and roll it up tightly to form a burrito.
- 7In the same skillet, place the burritos seam-side down and cook for 2-3 minutes until golden brown.
- 8Flip the burritos and cook the other side for another 2-3 minutes.
- 9Remove from skillet and slice in half.
- 10Serve warm with maple syrup drizzled on top.
Equipment
non-stick skilletmixing bowlspatulaknifecutting board
Ingredients
- ●2 cups grated carrots
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1/2 cup vegetable oil
- ●2 large eggs
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 cup chopped fresh parsley (optional)
- ●1/2 cup grated cheese (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the grated carrots, sugar, and vegetable oil. Mix well.
- 3Add the eggs to the carrot mixture and beat until well combined.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 5Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6If using, fold in the chopped parsley and grated cheese.
- 7Spoon the batter into a greased muffin tin or cake pan, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 10Serve warm or at room temperature.
Equipment
mixing bowlmuffin tin or cake panwhiskspatulatoothpickwire rack
Ingredients
- ●4 slices of whole grain bread
- ●1/2 cup peanut butter
- ●1/4 cup soy sauce
- ●1 tbsp honey
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 tsp red pepper flakes
- ●1/4 cup chopped green onions
- ●1/4 cup shredded carrots
Instructions
- 1Toast the slices of whole grain bread until golden brown.
- 2In a bowl, mix together the peanut butter, soy sauce, honey, garlic powder, ginger powder, and red pepper flakes until smooth.
- 3Spread a generous layer of the peanut butter mixture on each slice of toasted bread.
- 4Top each slice with chopped green onions and shredded carrots.
- 5Serve immediately as a savory snack or appetizer.
Equipment
toastermixing bowlspatula
🌶️🌶️🌶️Low
vegetariangluten-freenut-freesoy-free
Ingredients
- ●1 cup frozen cherries
- ●1 banana
- ●1 scoop chocolate protein powder
- ●1 cup almond milk
- ●1 tbsp chia seeds
- ●1 tbsp honey (optional)
- ●1/2 tsp vanilla extract
Instructions
- 1In a blender, combine the frozen cherries, banana, chocolate protein powder, almond milk, chia seeds, honey (if using), and vanilla extract.
- 2Blend on high speed until smooth and creamy, about 30-60 seconds.
- 3If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
- 4Taste the smoothie and adjust sweetness if necessary by adding more honey.
- 5Pour the smoothie into a glass or bowl.
- 6Top with additional cherries or a sprinkle of chia seeds if desired.
- 7Serve immediately and enjoy!
Equipment
blendermeasuring cupsmeasuring spoonsglass or bowl
vegandairy-freeegg-freenut-freesoy-free
Ingredients
- ●1 cup cashews, soaked for 4 hours
- ●1/4 cup nutritional yeast
- ●1/4 cup water
- ●1 tbsp lemon juice
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●4 slices whole grain bread
- ●1 tbsp olive oil
- ●1/4 tsp smoked paprika (optional)
Instructions
- 1Drain and rinse the soaked cashews.
- 2In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, and salt. Blend until smooth and creamy.
- 3Preheat your oven to 375°F (190°C).
- 4Spread a generous amount of the cashew cheese mixture on each slice of bread.
- 5Place the bread slices on a baking sheet lined with parchment paper.
- 6Drizzle olive oil over the top of each slice for added flavor.
- 7Sprinkle smoked paprika on top if using.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are golden and crispy.
- 9Remove from the oven and let cool for a minute before serving.
- 10Enjoy your homemade vegan cheese toast warm.
Equipment
blenderbaking sheetparchment papermeasuring cupsmeasuring spoons
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