aesthetic breakfast by muse @katie_sapegina

INGREDIENTS:

• oatmeal 1 cup (gluten-free or not - for your choice)

• water 2,5 cups (or milk of your choice)

• pink Himalayan salt

TOPPING:

• maple syrup

• blueberries

• white chocolate

• slice of peaches

COOKING:

cook oatmeal for ~15 minutes and then topping

enjoy!

omellette breakfast by @JERNEJKITCHEN

INGREDIENTS:

• 6 fresh asparagus

• 3 eggs

• 1 tbsp olive oil

• 1 tbsp butter

• 3 tbsp grated cheese (Cheddar or Edam)

• salt and black pepper

• fresh chives (for serving)

ASPARAGUS PREPARATION:

Clean the asparagus and bend each stalk to snap off the woody end. Add the asparagus to a pot of boiling salted water over medium heat. Cook for about a minute, then remove from the pot and place under cold running water to stop the cooking process. Drain and set aside. Chop 2 asparagus on smaller chunks.

EGGS:

In a bowl season beaten eggs with salt and pepper. Heat a non-stick frying pan or skillet over medium-high heat. Add the olive oil and butter. When the butter is foaming and is completely melted, pour the eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds for the eggs to set.

COOK THE OMELETTE:

Spread chopped asparagus and grated cheese on top of the eggs. Cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.

SERVE:

Slide the omelet onto a plate, folding it in half. Add the rest of the blanched asparagus in the middle. Serve immediately with freshly chopped chives. Optionally you can serve with watercress, grated cheese, a drizzle of olive oil and a dollop of sour cream

Enjoy!

 healthy breakfast by muse @salatshop

INGREDIENTS:

• roasted bread (gf or your choice)

• cream cheese

• avocado

• tomatoes 

• microgreens

• black pepper

• olive oil

TOPPING (of your choice):

• spinach or other greens

• cherry tomatoes

• pistachios 

• boiled eggs

• roasted asparagus 

• etc

be your own muse and create!

enjoy!

gluten-free waffles by muse @minimalistbaker

INGREDIENTS:

• 1 1/4 cup unsweetened almond milk
• 1 tsp white or apple cider vinegar
• 1/4 cup olive, avocado, or melted coconut oil
• 1/4 cup agave nectar or maple syrup (or honey if not vegan)
• 1/2 heaping cup gluten-free rolled oats
• 1 3/4 cups gluten-free flour blend (we also had success with Bob’s Red Mill 1:1 gluten-free flour blend)
• 1 1/2 tsp baking powder
• 1 pinch sea salt

OPTIONAL ADD-INS:

• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 Tbsp flaxseed meal
• 1/4 cup dairy-free chocolate chips
• 1/4 cup chopped bananas or other fresh fruit

INSTRUCTION:

• Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
• Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
• Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
• Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn’t always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture. 
• Once waffle iron is ready, generously coat with non-stick spray or oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron’s suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they’re more prone to sticking.
• Once waffle is cooked, carefully remove from waffle maker and place on a baking rack in a 200 degree F (90 C) oven to keep warm. Do not stack; instead, keep them in a single layer to ensure they remain crispy.
• Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.

enjoy!

Protein smoothie bowl by @skinnytaste

INGREDIENTS:

• 1/4 cup almond, oat or milk of your choice
• 2/3 cup frozen blueberries, put your blueberries in the freezer!
• 2/3 cup sliced strawberries, frozen
• 1 scoop vanilla protein powder
• 1 tbsp peanut butter

Optional toppings:

1 tablespoon melted peanut butter for drizzling, blueberries, chia seeds

INSTRUCTIONS:

• Place your milk into the blender.
• Add frozen fruit, protein powder and 1 tablespoon peanut butter. Seal and blend until smooth.
• Pour out into a bowl.
• If using, melt the remaining peanut butter in the microwave 30 to 45 seconds and drizzle over the bowl.
• Add desired toppings. Eat right away with a spoon!

enjoy!

if you would like to taste more plant based recipes, I recommend this tasty 100+ vegan recipes cookbook

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