I think we all know how much I love taco / burrito recipes and I really love when they can be made in my crockpot. This is super quick for busy weeknights.
This easy to make breakfast recipe is vegan and gluten-free. Cranberries, Oats, Pears and almonds…. and mostly hands-off too.
Cashew and Cranberry Breakfast cookies – a grab and go breakfast. Make ahead. Freezer friendly. Vegan
Here is a healthy little muffin to go with your weekend coffee. Vegan, nearly fat-free and packed with protein from chia seeds and quinoa. Next time you are cooking quinoa for dinner make some extra.
I like to make something a little different on the weekends for breakfast. Steel cut oats take just a little bit longer than regular oats to cook but I love the hearty texture. This time with fresh pineapple and shredded coconut.
When someone says bake something I just naturally go for muffins. And given that it’s that time of year where I find myself overstocked with pumpkin puree, these are pumpkin muffins. Vegan. Whole-grain. And I added a little extra brown sugar streusel on top for fun.
Oats, Candied Ginger, Quinoa and Pecans stuffed into a sweet baked apple for a comforting breakfast.
Admittedly, I used a hot cereal mix. But it was Bob’s Red Mill and so I feel good about that. This is a pre-sweetened mix so I only added extra sugar on top when serving as it has plenty of flavour on it’s own.
Letting the cereal soak overnight in a portion of the liquid allows it to soften and shortens the cooking time in the morning. Which means you can totally do this during the week.
I often forget how easy couscous is to cook. It is literally ready in minutes. Which makes it easy to mix with roasted veggies at the last minute and turn them into something really special.