Breakfast Recipes

Breakfasts in Bed/Weekend Breakfasts (Vegan/Plant-based) | JessBeautician



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Blog: http://jessicabeautician.co.uk/

KITCHENWARE:
Chopping board: http://bit.ly/2FbwRLN
Garlic rocker: http://bit.ly/2pdvVQ9
Lemon squeezer: http://bit.ly/2pblVYD
Whisk: http://bit.ly/2FRj2lN
Turner: http://bit.ly/2Iwk20H
Masher: http://shopstyle.it/l/BX78
Tongs: http://bit.ly/2FOY7QC
Dusting wand: http://amzn.to/2FXsjw9
Pancake pan: http://bit.ly/2GzR6Eq
Kettle: http://bit.ly/2I2qbRI
Magimix Vision toaster: http://bit.ly/2GSWmSz
Magixmix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
Measuring cups: http://amzn.to/2tIfqB2Measuring spoons: http://amzn.to/2IlCQzv
Glass pouring bowl: http://bit.ly/2tVJJV6
White bowls: http://bit.ly/2GLqO23
White serving dishes: http://bit.ly/2GaR7AU
Cutlery: http://bit.ly/2tflmBh
Napkins: http://bit.ly/2IvEcrm
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5
Glass straws: http://amzn.to/2DswlHk
KeepCup: http://bit.ly/2H1VU4a
Herb pots: http://bit.ly/2FADVoz
Breakfast in bed tray: http://bit.ly/2HRBtHB

GUACAMOLE TOAST
2 slices crusty bread
1 avocado
1 small red onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 bunch fresh coriander, chopped
1 lime
Pinch chilli flakes
Salt & pepper
Sprouting seeds, lime

SMOOTHIE:
1 1/2 cups almond milk
1/2 cup frozen banana
1/2 cup frozen berries
1 tbsp nut butter: http://amzn.to/2pmoSVz
1 tsp ground flax: http://amzn.to/2plxVWF
1 tsp vanilla powder: http://amzn.to/2plxSdr
Mash the avocado in a bowl and add the onion, garlic, tomatoes, coriander, lime juice, chilli flakes and season with salt and pepper. Mix together well. Toast a couple of slices of crusty bread, place that in a dish, the guacamole topping in another with some sprouting seeds and a lime wedge, berries as a side and a smoothie.

SPELT PANCAKES
1 cup spelt flour: http://bit.ly/2tWrleF
1/4 cup oat flour
3 Tablespoons coconut sugar: http://amzn.to/2G2gkgN
2 teaspoon vanilla powder: http://amzn.to/2plxSdr
1 1/2 tsp baking powder
Pinch salt
1 cup almond milk
2 tbsp + 1 tsp melted coconut oil
Yoghurt: http://bit.ly/2oveB8O
Berries, banana
Oatly Chocolate Milk: http://bit.ly/2IytnVI
Place the dry ingredients in a bowl, whisk together, then add in the milk and melted coconut oil. Stir until combined but don’t over mix, then transfer 1 ladleful at a time over to a hot pancake pan brushed with a teaspoon coconut oil, cook each pancake for around 4 minutes on each side and then stack them up (makes 5). Serve with vegan yoghurt, sliced strawberry and banana.

LOADED POTATO CAKE
1 medium potato
1 tbsp brown rice flour
1 tsp olive oil
1/2 tsp onion granules
Splash almond milk
Salt & pepper
1 slice beef tomato
Avocado Hollandaise: 1 small avocado, juice 1/2 lemon, salt & pepper Bunch spinach, chilli flakes, salt & pepper
Yoghurt: http://bit.ly/2oveB8O
Matcha latte: http://bit.ly/2p7tdMX
Microwave the potato for 10 minutes then peel off the skin. Mash it up in a bowl then add in the brown rice flour, olive oil, onion granules and season. Bring the mix together and form a potato cake in the palms of your hands, then place it in a pan brushed with oil. Fry that off on one side for 4 minutes, then fry the tomato slice off on each side too, whilst the other side of the potato cake cooks. Serve the potato cake up in a dish with the tomato on top, then wilt down a few handfuls of spinach in the same pan, this should take less than a minute, add on some chilli flakes and season with salt and pepper. Add some on top of the potato cake and in a dish as a side. Make avocado hollandaise sauce by blending the avocado, lemon juice, salt and pepper in a food processor until smooth. Add as a sauce over the potato cake.

FRENCH TOAST
2 slices crusty bread
1 cup almond milk
1 tbsp ground flax: http://amzn.to/2plxVWF
1 tbsp brown rice syrup: http://amzn.to/2DA3KQA
1 tsp vanilla powder or essence: http://amzn.to/2plxSdr
Pinch salt
Alpro Caffe Caramel Iced Coffee
Cut the slices of bread in half, then in a bowl, add the almond milk, ground flax, brown rice syrup, vanilla and salt. Whisk together then let it sit for 5 minutes. Next, soak each slice in the mixture, then place then in a pancake pan brushed with coconut oil. Cook for 5 minutes then flip them over onto the other side. Serve with blueberries and flaked almonds as a topping, and maple syrup drizzled on top.

I’M WEARING:
Top: http://bit.ly/2GMFT3r
Bracelet: http://bit.ly/2FMIpIT
Nails: http://bit.ly/2DorZ4j
Tan: http://bit.ly/2DjSqrL

Pillows: http://bit.ly/2HBRHF0
Bedding: http://bit.ly/2pebjYa

Disclaimer: This video is not sponsored. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.

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