Tag Archives: breakfast

bircher muesli.

When I was in Switzerland a few weeks ago, this was served at one of the restaurants where we ate breakfast one morning. It’s a national specialty there, and the best part about it is that it is infinitely adaptable.

It also makes a great transitional breakfast for the seasons. Hearty and filling, it’s best served cold, which is great as the days get just a little bit warmer and warmer. Consider it spring’s answer to oatmeal.

Bircher muesli is traditionally made with yogurt or cream, so in order to veganize the most traditional, original recipe, I subbed coconut cream. It was the perfect decision! The hint of coconut mixed with lemon, apple, and cinnamon makes an unexpectedly wonderful flavor combo. Since I first made this recipe a few weeks ago, it has become my go-to breakfast…. until I’m back home with my blender, that is.

Be sure to think ahead- you’ll have to assemble this the night before. But it means an extra 10 minutes sleep the next morning!

Bircher Muesli

Serves: 1-2


  • 2 heaping tbsp coconut cream (scooped from the top of a can of coconut milk)
  • 1/4 cup raw oats
  • 1 tbsp fresh lemon juice
  • 1 tbsp raisins
  • 1/2 tsp cinnamon (or to taste)
  • 1/3 cup almond milk (or more as needed)
  • 1 apple
  • 1 tbsp chopped walnuts
  • (agave or other sweetener to taste)


  1. In a medium bowl or container, mix the coconut cream, lemon juice, raisins, cinnamon, and almond milk until combined. Cover and put in the fridge overnight.
  2. The next morning, grate the apple (with the skin still on) over the bowl so it captures any juice as well. Stir in the walnuts and sweetener of choice to taste. Depending on desired consistency, add more almond milk as needed.
  3. Serve.

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Filed under Breakfast, Eat, Gluten Free

Strawberry Cheesecake Smoothie

Who knew that nutritional yeast could be made sweet?

I went into this thinking, “Okay, this is either going to be really disgusting or absolutely amazing.” Luckily, it was the latter. And the best part? Okay, the second best part? It adds so much of a protein punch, which is often elusive for us vegans. I’ve been dabbling with some protein powders, but it’s hard to find something really unprocessed, so nutritional yeast is a great solution. This smoothie packs more than 10 grams of delicious, creamy protein. Drink up… it’s a great recharge after your morning workout.

Strawberry Cheesecake Smoothie

5 medium strawberries, cored

1 cup almond milk

1/5 package light firm tofu

1 tbsp nutritional yeast

1 tsp vanilla extract

stevia to taste

ice (optional) or pinch of guar gum, xantham gum, or 2 tsp of flax for a thicker smoothie (and more protein!)

Put all ingredients in a blender and blend until smooth. Enjoy!

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Filed under Beverages, Breakfast, Eat, Shakes and Smoothies

Strawberries and Cream French Toast

Happy Valentine’s Day!!!!

Are you spreading the love today? How about starting with breakfast? Spread it with some delicious homemade jam and cream. There’s a reason they say a way to a man’s heart is through his stomach. And in my opinion, that’s not exclusive to men. Just sayin’.

As I said before, I hope your day is a tad saucier than mine. I have a paper due tomorrow. SCORE. Seriously, professor, WHERE IS THE LOVE?

Well, I guess there’s nothing like cutesy heart food to cheer me up. And I hope it makes you smile as well.

Strawberries and Cream French Toast

¼ package silken lite tofu

¾ cup almond milk

2 tsp cinnamon

1 tsp vanilla extract

pinch of salt

pinch of stevia

2 slices whole wheat bread

walnut cream

strawberry jam

Blend tofu, almond milk, cinnamon, vanilla, salt, and stevia in blender until smooth. Pour into a bowl and dip the slices of bread in the mixture until coated and soaked. Heat skillet over medium heat and spray with a bit of cooking oil. Place slices on skillet and cook evenly on each side, until bread is crispier and no longer soggy. Remove from skillet. Swirl walnut cream and strawberry jam onto one of the slices. If desired, cut out heart shape in the other slice and place on top, or just place on top whole. Serve and enjoy!

Spread a little love today. Happy Valentine’s Day to you and yours!

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Filed under Breakfast, Eat, Gluten Free, Holidays

Orange Chocolate Smoothie

There’s nothing quite like the combo of orange and chocolate.

It’s not for everyone, and I get that, but me? I’m all over it.

Well, I’ll pretty much take chocolate with everything. Coffee, strawberries, nougat… you name it. But we’re getting off track here.

I was thinking about a new way to shake up my breakfast smoothie that might compete with my new favorite, and I have to say, this is quite the contender. Vitamin C, protein, antioxidants. Bottom’s up.

Orange Chocolate Smoothie

1/4 package silken tofu

1 cup almond milk

3-4 tbsp squeezed juice of an orange (or orange extract)

2 heaping tbsp cocoa powder

stevia to taste

Blend all until smooth and thick. Serve!

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Red Velvet HippieCakes

So, a litttttllee change of plans… I know I promised a DIY this weekend as usual, but madness with packing, gathering items, etc. for my move this week has proved more time consuming than I thought. I do have some KILLER crafts for my apartment though that will hopefully be done for next weekend, so expect some fabulousness then.

In the meantime, rather than not posting of all I of course could not leave you hanging. So without further ado, here is one my favorite HippieCakes recipes that I have ever created to date! I was looking back at my earlier HippieCakes recipes and could not believe how long it’s been! Happy, healthy baking :)

Red Velvet HippieCakes

1 cup oat flour

2 heaping tbsp cocoa powder (unsweetened)

1 tsp baking powder

½ tsp baking soda

1 tbsp ground flax in 3 tbsp water

4 medium beets (cooked)

1/2 cup almond milk or more as needed

1 tsp vanilla

1 tbsp stevia (or to taste) or agave to taste

1/4 tsp vinegar

pinch of salt

Combine oat flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Pour into blender or food processor and add flax egg, beets, almond milk, vanilla, stevia or agave, and vinegar. Blend until smooth. At this point, taste a bit of the batter to make sure that the sweetness is to your taste. If the batter is especially thick, add milk until it reaches a slow-moving but pourable consistency (like a thick smoothie). Pour into greased muffin tins and cook at 350 degrees for 10-15 minutes, or until firm to touch and slightly browned around edges. Let cool in tin before removing.

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Filed under Breakfast, Eat, Gluten Free, Hippie Cakes, Sweets

Snickerdoodle Green Smoothie

It ain’t always pretty…

But looks aren’t everything.

When I made Jessica’s Snickerdoodles for our Christmas Cookie Platter, they were gone in .000005 seconds. They were inhaled. (I think people liked them.)

We love the flavors of sweet cinnamon and vanilla around here. If you don’t, I’m judging you just a little bit.

So how did I accomplish such bliss with that green goo above? I guess it was another one of those happy accidents. I usually add cocoa powder or mint to my green smoothies, but decided to give it a go with cinnamon. The result? Actually, fabulously delicious.

Snickerdoodle Green Smoothie

1 cup almond milk

2 cups spinach leaves

1/4 package lite firm tofu

1 tsp cinnamon

1 tsp vanilla extract

1 drop or two almond extract (optional)

Stevia to taste

Blend all until smooth. Pour into glass or bowl and enjoy!

It’s good to be green!

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Filed under Beverages, Breakfast, Eat, Gluten Free, Shakes and Smoothies

Maple Candy



I can actually hardly contain myself; I’m just so excited!!!

Before I delve right in, a look at my breakfast this morning…

Another festive choice… Eggnog Smoothie in a Bowl! Greek yogurt, almond milk, silken tofu for extra protein, sweetened with stevia and flavored with vanilla, a drop of almond extract and a tsp of ground nutmeg. SO YUMMY. And in my Christmas bowl, obviously.

I literally thought to myself as I uploaded this, “OOOO I should have a holiday themed Breakfast of the Day for every day this month!!” but then I realized that would be reeeeealllyy difficult to come up with on a daily basis, especially towards the end. So maybe every few days or a breakfast of the week? What do you all think? Regardless, if you like seeing my breakfast posts I’m happy to post it every day, even if it’s not a new recipe or mix.

Moving on…

Yes! Holiday Baking!

I thought this would be a great inaugural post for the season since in theory, it’s quite simple… one ingredient. And a tutorial in candy making is perfect for this time of year! Trust me, it’s super impressive when you offer up molded candies at your holiday party; not to mention they make beautiful gifts. However, candy making can be very tricky, so this is a great introductory recipe.

While you do only need one ingredient for this recipe, a candy thermometer is completely necessary. They’re like $7 at places like Michael’s or even Kmart, and they make your life that much easier. You can also use them for things like melting chocolate and other kinds of baking. Molds are also helpful and will make your candy look very pretty, but you can definitely make do without them. Still, the plastic mold I got was literally $2 at Michael’s.

It might take a couple tries to become a pro at making these candies. You do have to work quickly, but once you get the hang of it, it’s like the easiest recipe ever. So go for it!

Maple Sugar Candy

2 cups maple syrup

In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat stirring occasionally.

Make sure the pan is deep because the syrup will foam up a lot. Boil until syrup reaches 238 degrees F (110 degrees C) on a candy thermometer.

Remove IMMEDIATELY from heat and cool to 175 degrees F (80 degrees C) without stirring (5-10 minutes or so).

Stir mixture rapidly with a wooden spoon for about until the color turns lighter and more opaque, like caramel. As SOON as this begins to happen (and it happens VERY QUICKLY), pour into lightly greased candy molds or a parchment paper lined pan. Work very quickly as the mixture will become very thick very quickly. If using a pan (not molds), score into squares while the hardening syrup is still a little soft.

Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

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Filed under Eat, Gluten Free, Holidays, Sweets

Apple Cinnamon Donuts

With Thanksgiving just days away, is anyone else having visions of apple pie yet?

Consider this your [healthier] fix.

Topped with apple butter, these are perfection. And if I haven’t convinced you to buy a donut pan yet, I hope that this does.

Baked Apple Cinnamon Mini Donuts

1 ¾ cups oat flour

2 tsp baking powder

1 tbsp cinnamon

pinch of salt

1/4 cup sugar

2 tbsp brown sugar

1/3 cup almond milk

1 flax egg (1 tbsp flax soaked for 10 minutes in 3 tbsp water)

¼ cup unsweetened applesauce

1 tbsp vanilla extract

Mix dry ingredients in a medium bowl. Beat together wet ingredients in a larger bowl, and add the dry ingredients. Stir until combined. If the batter is too thick, add a couple tbsp milk. Pour into lightly greased mini donut pan to fill each mold about ¾ of the way. Bake at 350 for about 15 minutes until slightly golden and firm to touch. Makes 24.

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Apple Breakfast Pizza

I just made your new favorite breakfast.


It’s Apple Pie! For breakfast. And it’s healthy, vegan, and gluten free. It’s drizzled with vegan caramel sauce. It’s super fun to make. And best of all, this is a pizza that you can (and will WANT) to polish off the entire pie, no guilt. That’s what I call success.

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

1/2 cup oat flour

1 teaspoon baking powder

Stevia (or other sweetener) to taste

¼ cup water

2 tbsp applesauce

pinch of salt

1 tsp vanilla extract

1/4 tsp almond extract

2 tsp cinnamon

pinch of ground cloves

Apple Butter

1 apple sliced into thin slices

Vegan Caramel Sauce

Bake for 10 minutes at 420 degrees (don’t preheat the oven!!!). Remove and spread some apple butter on the half-baked crust. Top with apple slices, sprinkle with cinnamon and a bit of stevia or sugar if you would like.

Put back in the oven and bake for another 10-15 minutes, or until the edges start to brown slightly and turn a little crispy. Remove and let cool.

Drizzle caramel sauce over top the pizza. Slice and serve. Or eat whole (I wouldn’t judge, trust me.)

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Filed under Breakfast, Eat, Gluten Free

Java Chip HippieCakes

Yesterday was National Coffee Day.

Why, oh, why did what SHOULD be my favorite holiday practically completely pass me by without my knowledge??? I only realized it at like, 8PM, when all I could drink was decaf and it was too late to make and post a coffee related recipe.

September 29th. September 29th. Okay. It’s ingrained into my brain for next year.

And here’s a belated recipe. It’s chocolate. For breakfast. They’re inspired by coffee (whatever happened to the Java Chip Frap??). They have coffee in them. They’re amazzzziinnggg with coffee. Make them NOW.

Java Chip HippieCakes

1 cup oat flour

½ cup dates, pitted

1 cup + 2 tbsp almond milk

2 tbsp ground flax in 6 tbsp water (to make an “egg”)

2 tbsp unsweetened applesauce

1 tbsp instant coffee powder dissolved in 2 tbsp water

1 tsp baking powder

½ tsp baking soda

1 tbsp vanilla

Stevia to taste

Chocolate chips

Mini chocolate chips to garnish

Preheat oven at 350 degrees. In a medium bowl, mix all the dry ingredients; put aside.  In the blender, puree the dates and almond milk until smooth. Add the applesauce and flax egg and blend. Pour this wet mixture into the bowl of dry ingredients and mix until smooth. Add the vanilla and coffee; mix. Add the chocolate chips and mix. Fill greased muffin tins (about 12). Sprinkle with some mini chocolate chips.

Bake for 12-15 minutes, or until slightly browned and firm to touch. Let cool in tin and remove carefully.

* For step by step photos, you can take a look at my original HippieCakes post.

P.S. Does anyone else remember when they had Java Chip Ben & Jerry’s? Ohhhhhh.

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Filed under Breakfast, Eat, Gluten Free, HippieCakes