Tag: breakfast

Fig + Rosemary Faux-Meal

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I’ve been on a fake oatmeal jag again lately – something about the calendar hitting October and my brain screaming it’s Fall and you should be snuggling in for a winter hibernate despite the fact that it is still 96F and bright sunny where you live.

I may *live* in the land of Summer, but in my mind, it’s PSLs all the way down.

Gluten-free, paleo, vegetarian, vegan if you consider figs vegan

Fig + Rosemary Faux Meal

1 faux-meal base from my poorly named and now re-named No-Atmeal
1 fresh fig
1-2 Tbsp. tahini (2 would be great if your macros allow – mine did not and I would have loved a little more)
1/2-1 tsp. date molasses (same here – I went light; would have loved more)
Nut milk (enough to cover the top of your faux-meal in a thin layer – optional, but I want to believe it adds creaminess)
Halved pecans (walnuts would also work)
Slivered almonds (optional but I love the texture)
1-2 tsp. chopped fresh rosemary (I did 2 and loved the piney kinda savory taste going on)
A pinch of salt

Prepare the faux-meal like the recipe, omitting all toppers and spice. Top and spice with these ingredients instead.

Serves 1 for breakfast

Macros for the slack topper portions: 480 calories, 28g carbs (not net carbs), 40g fat, 9g protein

Spice Cake Faux-Meal

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This recipe was inspired by a carrot cake oatmeal posted by Sukkari Life, the sudden bloom of PSLs (yes, we get Pumpkin Spice Lattes here in Doha), and the wishful thinking October brings for lower temperatures (it was only 97F today).

And … it has a vegetable + a fruit, so it’s a healthy breakfast!

Gluten-free, low carb, paleo, Whole30 (with substitutions), vegetarian, vegan (with substations)

Spice Cake Faux-Meal

2 Tbsp. chia seeds
2 Tbsp. unsweetened coconut flakes
2 Tbsp. flaxseed meal
3 Tbsp. grated carrot
3 Tbsp. unsweetened apple sauce
1/2 tsp. ground coriander
1/2 tsp. ground nutmeg
1.5 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. butter (sub if vegan)
1 c. your favorite milk (I used hazelnut)
Pinch salt
Pecan halves
Pepitas
1 Tbsp. tahini
1 tsp. date molasses (sub if Keto or Whole30)

Sautée the carrot in the butter over medium heat until soft or just browning.

Add a generous pinch salt and stir.

Add the applesauce, chia, coconut, flaxseed meal and milk. Stir to combine.

Bring up to a bubble and add the spices. Stir.

When the mixture has been cooking a minute or two and has thickened, cut the heat. Let sit a minute or two.

Scoop into a bowl and top with the nuts, tahini and date molasses (if using).

Serves 1 for breakfast

Pineapple Mint Smoothie

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This is a bright and fresh smoothie. If you can find it, fresh turmeric would be great here.

Gluten-free, paleo, vegetarian, vegan, Whole30

Pineapple Mint Smoothie

1/2 c. frozen spinach
2 rings pineapple (packed in juice)
1/2 avocado
2 Tbsp. fresh mint
1/2 in. fresh ginger
2 tsp. dried turmeric
1/4 c. pineapple juice
3/4 c. water

Whiz all ingredients together to make one smoothie.

Apple Ginger Smoothie

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This is a spin on my old favorite green smoothie recipe for days I can’t find a ripe avocado to save my life – and to include romaine lettuce instead of kale for giggles.

Gluten-free, paleo, vegetarian, vegan, Whole30

Apple Ginger Smoothie

1/2 c. frozen spinach
1/2 Granny Smith apple
1/4 c. orange juice
1/2 in. fresh ginger
1/2 c. romaine lettuce
2 Tbsp. chia seeds
3/4 c. water

Whiz all ingredients together to make one smoothie.

Red Smoothie

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This smoothie is packed with colorful veggies, and has juuuust enough sweetness to pass beets off to a non beet lover (namely, my DH).

For an added protein boost, add a scoop of unflavored collagen powder. A Tablespoon or two of peanut butter may also be either the best – or worst – idea ever. If you try it, let me know!

Gluten-free, paleo, Whole30, vegetarian, vegan

Red Smoothie

1/2 c. frozen spinach
1/4 c. frozen blueberries
1/4 c. cooked and peeled beets
1/2 banana
1/2 medium carrot
Juice of 1/2 a lemon
2 Tbsp. chia seeds
1 c. water

Whiz all ingredients together to make 1 smoothie.

Sweet Potato Toasts with Vegan Labneh

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This is another recipe inspired by the talented Sukkari Life – who, I’m happy to say, has inspired me to get off my butt and finally start buying bulk nuts & spices – and to focus on reorganizing my pantry with a focus on reusable containers that aren’t a pain to use and that actually fit into my space and how I use it.

I’ve only been here 6 months – it’s about freaking time.

gluten-free, paleo, vegan, vegetarian

Sweet Potato Toasts with Vegan Labneh

Inspired by Vegan Labneh from Sukkari Life

1 sweet potato
1 c. cashews (soaked in warm water for at least 20 minutes)
1 Tbsp. rice vinegar
Juice of 1/2 lemon
Salt
1 – 2 tsp. dried rosemary
1 – 2 Tbsp. water
Dash white pepper
1 small garlic clove
Pomegranate arils
Pomegranate molasses (make sure to grab one with no sugar added!)

Preheat your oven to 200C. Wash your sweet potato and cut into “toasts” about 1/4 inch thick (or thinner if you happen to have a mandoline and want to make your life easier).

Arrange on a baking sheet, rub with a little oil, and hit with salt and black pepper.

Bake 25 – 35 minutes or until browned and blistered in spots – your thinner slices will be crispy and the thicker ones will still be good. Keep in mind that if you save some for tomorrow, your tomorrow toasts will not be shatter crisp like today’s. Which is still fine. I ate mine over 3 days and loved them cold and a touch floppy for breakfast on day 3.

While the toasts are toasting, blend everything else but the pomegranate products to form a thick paste not unlike a thick yogurt that happens to taste tangy.

To serve, spread the labneh on the toast and top with double pomegranate. Would also be delicious with a sprinkle of fresh thyme if you have it. I did not.

Serves a few, depending on the size of your potato

Spinach Berry Smoothie

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Yay, it’s (hopefully) back to the smoothie life over here – and I made a great one this morning. This smoothie is tart, not too sweet, low-ish in carbs and hit the spot for breakfast. Even with the crappy blender I’ve been saddled with (R.I.P. and get lots of in your new home, Vitamix).

Gluten-free, paleo, vegetarian, vegan, Whole30-ish

Spinach Berry Smoothie

Big hand full of spinach
1/2 a medium Haas avocado
Big squirt bottled lime juice (or the juice of 1 fresh lime)
1/3 – 1/2 cup frozen mixed berries (I used a blend of strawberries, raspberries, currants, and blueberries)
Slack hand full of fresh mint (roughly 2 Tbsp.)
Enough water to make the mixture blend

Blend and enjoy – makes enough for a nice-sized smoothie cup or a small glass + sidecar.

Serves 1

Banana Milk Faux-meal

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I recently heard of something that's taken Instagram by storm (apparently, I don't follow enough millennials or food bloggers) – banana milk.

I thought this sounded too ridiculous to pass up, and couldn't resist giving it a try.

And you know what … wasn't half bad. A little carbier than I usually like to go, but not bad at all. If you've ever had banana as a smoothie base, you'll know what I mean – this fruit blends well.

Gluten-free, paleo, vegetarian, vegan

Banana Milk Faux-meal

1 banana
1 cup water
Pinch salt
2 Tbsp. chia seeds
2 Tbsp. flaxseed meal
2 Tbsp. unsweetened coconut
1/4 c. berries (I had frozen cherries)
Sprinkle cinnamon
Sprinkle nutmeg
Dash maple extract (optional)

Blend the banana, water and a pinch of salt.

Add half a cup of the banana Milk to a bowl. Top with the rest of the ingredients.

Stir to combine. Let sit 2 – 3 minutes before enjoying like oatmeal.

Serves 1 for breakfast

Vegan Not-Yo Cheese Breakfast Bowl

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HaHaHaHa. I crack myself up. Nacho cheese … not. yo. cheese. … I’m way too easily amused.

This past weekend, the DH was out of town and I was craving Taco Bell. Luckily for my stomach, Taco Bell is inordinately hard to get to from the comfort of my couch (srsly, I only know where 1 Taco Bell is in the city, and I was in zero mood to travel 1:15 and deal with whatever weekend train shenanigans NYC wanted to throw at me just for a meal that was bound to make me sick afterward), so I stayed in and scrounged what I had.

Lucky for me, that included cauliflower and cashews.

gluten-free, paleo, vegetarian, vegan, keto


Vegan Not-Yo Cheese Breakfast Bowl

1 cup raw cashews
1 cup water
1/2 – 1 cup almond milk
1/2 onion, diced
2 cloves garlic, chopped
2 Tablespoons fat of choice (I used ghee and coconut oil; you do you)
1/2 teaspoon cumin
1 teaspoon paprika
1.5 – 3 Tablespoons garlic powder
4 – 5 Tablespoons nutritional yeast
2 – 3 Tablespoons ground mustard powder
1/2 teaspoon chili powder
1 Tablespoon apple cider vinegar
Juice 1 – 2 lemons
1 chipotle chile in adobo, chopped
Salt & black pepper

First, put your cashews into a large glass measuring cup with 1 cup of water. Microwave on high or heat in a pan on the stove until boiling. You could also soak the cashews overnight like you’re “supposed” to, but I had zero forethought or capacity for patience, so I went the lazy route. Lazy ftw.

When your cashews are done, blitz in your blender with the almond milk.

A quick note here about consistency: I first tried blitzing in the food processor, but my cheese was starting off way too chunky and I was disturbed. I switched to my Vitamix, blended the shit out of the nuts, and life was much better. If you do not have a high-powered outboard motor of a blender, you may want to run your cheese through a strainer after completed.

Dice and add your onion and garlic to a smallish pan with your fat of choice. Sautee over medium until the onions are translucent.

While you are waiting, grab all your spices and a spoon – you’ll be tasting things and adding ingredients quickly.

When your alliums are translucent, add the cashew mixture, along with the cumin, paprika, half the garlic powder, half the mustard powder, half the nutritional yeast, the chili powder, the apple cider vinegar, half the lemon juice, and 1/4 cup almond milk. Whisk or stir aggressively to combine.

Add a big pinch of salt and some pepper. Stir and taste. Add more salt, pepper, garlic powder, mustard powder, nutritional yeast, lemon juice and almond milk until your desired consistency and taste is achieved.

Some taste notes: Mustard powder, garlic powder, nutritional yeast and acid are what makes the “cheese” taste here. Err on the side of aggressive seasoning.

When you have what you want taste and consistency-wise, drop the cheese in your blender and whiz to make smooth.

To make the pictured breakfast bowl, pour over some roasted cauliflower (I roasted mine in grass fed buffalo ghee with turmeric, which is why it looks weird) and top with a couple fried eggs. Or whatever vegans eat instead of eggs.

Also great over roasted brussels sprouts with taco-seasoned ground beef and scallions.

Overnight Faux-Rina 

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One of my favorite winter breakfasts as a kid was forina, aka Uncle Ben’s Cream of Wheat. I loved mine with a dash of chocolate.

This, surprisingly, tastes a bunch like forina – it has a nice hearty texture, a really light sweetness, and feels stick-to-your-ribs. I’m willing to bet it’s even great warm and with a little cacao.

Gluten-free, Paleo, Keto, vegetarian & vegan with substitutions


Overnight Faux-Rina 

1/4 c. chia seeds
1 Tbsp. apple cider vinegar
10 drops stevia
1/2 tsp. vanilla extract
2 Tbsp. sunflower seed butter (no sugar FTW!)
1 c. almond milk
1/2 tsp. ground cinnamon
2 Tbsp. flaxseed meal
1 scoop protein powder (I use beef collagen) 

Combine all ingredients in a mason jar or blender. Shake or blend. Let sit in the fridge overnight.

Serves 1 – 2 depending upon how starving you are