Category Archives: Breakfast

Chia Seed Pudding Parfait (Vegan)

Chia Seed Pudding Parfait

It has been a busy few weeks! I returned from my trip and ran the Brooklyn Half Marathon. It was perfect weather! I had my best time ever and felt great. I’m sure the healthy breakfasts I was eating in the weeks leading up to the race helped. 🙂

After the Brooklyn Half!

After the Brooklyn Half!

This Chia Seed Parfait is my new favorite breakfast. It is fast, easy, and filling. The chilled pudding is refreshing makes for a nice, light warmer weather breakfast. I love the cinnamon flavor, and best of all – no added sugar!

 

There are so many different ways to make chia seed pudding (I’m sure I’ll be posting more in the next few weeks). I tried this Chia Seed Parfait recipe for the first time while visiting my sister in Portland. We liked so much that we made it almost every day I was there.

 

The best thing about The Chia Seed Parfait is you can prep this the night before. One less thing to do in the morning! I also love to put it in mason jars and bring it to work for midday pick me up. I find that right around 3:30pm, I’m hungry and tired. I try to bring a little healthy snack. It helps give me the energy I need to finish the workday and do a workout when I get home.

 

Parfaits to go!

Parfaits to go!

This recipe was inspired by an Oh She Glows recipe and a chia seed parfait I get at La Quotidien (locations in Manhattan and one in Brooklyn).

 Makes 2 chia seed parfaits

Time: Prep time – 5 minutes. Chill for 4 hours or overnight. 5 minute prep times in the morning.

Ingredients

1 cup almond milk (or vegan milk of your choice)

3 tablespoons chia seeds

1 ½ teaspoon cinnamon

2 rip bananas

1 cup blueberries (fresh or frozen)

1 ½ cup of fruit of your choice (I have used pineapple, cantaloupe, and apple here. All are great!)

 

Method

  1. The night before (or at least 4 hours before) whisk 1 cup of almond milk, 3 tablespoons of chia seeds, cinnamon and two mashed bananas together. Cover and place in the refrigerator.
mashed banana

mashed banana

2. If you are using frozen blueberries, let one cup defrost the night before in the refrigerator.
3. After at least 4 hours, mix the chia seed mixture.
4. Chop up your favorite fruit. 

almond milk, banana, cinnamon, and chia seed mixture before going in the fridge

almond milk, banana, cinnamon, and chia seed mixture before going in the fridge

You can do one or two kinds of fruit, sometimes we make a big fruit salad for the week!

You can do one or two kinds of fruit, sometimes we make a big fruit salad for the week!

5. Place some of the chia seed mixture at the bottom of a tall glass or mason jar. Then, top with some of the blueberries. Add another layer of the chia seed mixture. Place a layer of fresh fruit on top. Enjoy!
 

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A perfect spring morning breakfast!

What is your favorite thing to do with chia seeds?

Vegan Coconut Bars

Vegan Coconut Bars

The promise of spring was in the air today. I walked Kai without a real coat on, opened the windows, and ran outside without a hat! After all of the snow we got this year, it is a welcome change.

Vegan Coconut Bar Ingredients

Vegan Coconut Bar Ingredients

I wanted to make something healthy but filling. I find that as the weather gets warmer and I spend a little more time outside, I feel hungrier! I found an idea for Vegan Coconut Bars a blog I have been following, http://citronlimette.com/ .

I changed a few things around to make them more of what I wanted. The recipe was simple and I had fun making them with the fresh spring air blowing in the apartment!

The taste of finished coconut bars reminded me of a British lemon tea cookie. They are sweet in a natural way and the lemon provided a refreshing zing. The consistency was more like a Luna Bar. They are more doughy than crumbly. These vegan coconut bars make a great breakfast bar or anytime snack. 

Spring is coming!

Spring is coming!

 [amd-zlrecipe-recipe:2]

Vegan Coconut Bars

Vegan Pancakes with Apple Foster Topping

Vegan Pancakes with Apple Topping

Vegan Pancakes with Apple Topping

I woke up this morning to the sound of my phone ringing at 5am…..snow day! Rich and I threw on some warm clothes and ran outside. It was snowing hard and everything was still untouched. The wind made snow drifts and I tried to jump in all of the deepest ones. We worked up an appetite being outside and, after falling back asleep for a few hours, woke up starving!

Our street after the storm!

Our street after the storm!

There is really only one appropriate breakfast on a snow day, pancakes! The vegan ones I have made in the past were not very fluffy. I decided to try to used the “egg replacer” of mixing flax seed with water. They were a success! The pancakes were fluffy and cooked easily.

Ground Flaxseed

Ground Flaxseed

I have been really into using vanilla right from the bean lately. I made a cake that called for straight vanilla and was so impressed by the taste that I now use straight vanilla whenever I can. You can buy vanilla in the beans online, or if you are a Park Slope Food Co-op member, you can get them for a great price. All you do is cut the vanilla bean open and scrape some of the vanilla out. I used about 1/20 of a teaspoon for this recipe. The fresh vanilla added great flavor, which allowed me to use less sugar in the recipe.

Vanilla straight from the bean

Vanilla straight from the bean

We were almost out of maple syrup, so I decided to make a special topping. I came up with an Apples Foster topping made from a little maple syrup, chopped apples, cinnamon, and a little brandy. We also added apple butter as a topping. They were fluffy, flavorful, and filling!

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Pancake Recipe (Inspired by one of my favorite vegan blogs, The Post Punk Vegan)

1 cup soy milk
2 tablespoons of apple cider vinegar
1 tablespoon of ground flax seed
1 1/2 cups of whole wheat pastry flour
3 1/2 teaspoons of baking powder
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/16 teaspoon fresh nutmeg
1/20 teaspoon fresh vanilla beans
1/4 cup water
3 tablespoon vegetable oil
a little coconut oil for the pan

Apples Foster Topping
Two apples finely chopped
one teaspoon brandy
1/4 cup maple syrup
1/2 teaspoon cinnamon
 

Method
1. Finely chop the apples and place them in a small pot on low heat with the brandy, maple syrup, and cinnamon. Allow this to cook slowly while you cook the pancakes.
2. Place the soy milk, vinegar, and flaxseed in a bowl and whisk them together. Let sit for about 3 minutes.

Egg Replacement -vinegar, flaxseed, and soy milk

Egg Replacement -vinegar, flaxseed, and soy milk


3. In a separate bowl, add the dry ingredients (flour, baking powder, sugar, salt, cinnamon, and fresh nutmeg) and stir until well combined.
4. Combine the vinegar mixture and the dry mixture together and mix.
Combined vinegar mixture and flour mixture.

Combined vinegar mixture and flour mixture.


5. Add the water, oil, and vanilla and stir.
Final mixture

Final mixture


6. Place a little coconut oil in a pan on medium. Once the oil has melted, place 1/4 cup of the mixture in three separate places. Cook for about 5 minutes on the first side, or until you see bubbles start to form on the top. Then flip and and cook for another 4 minutes on the other side.
Pancakes cooked on one side

Pancakes cooked on one side


7. Top the pancakes with the apple mixture and serve warm!
A healthy vegan breakfast!

A healthy vegan breakfast!


Rich's homemade grapefruit/orange juice mixture

Rich’s homemade grapefruit/orange juice mixture