Recipe by Aine Davis
Honestly, I’m pretty boring when it comes to breakfast. Every morning I have granola and almond milk or granola and vegan yogurt, or if I’m feeling a little adventurous, hummus on sourdough. Exciting. Every day. Wow. But I recently had a friend stay with me for a few nights and I wanted to impress her with my ~cooking skills~, so I whipped up this quick and healthy breakfast in less than 30 minutes so we still had time to go see the beautiful blossoming Sakura Trees in High Park. Here’s my recipe for my quick and easy breakfast fajitas:
- 2 red bell peppers
- 2 yellow bell peppers
- 2 red onions
- 1 tbsp avocado oil
- 1 tbsp tamari
- 1 tsp Adobo seasoning*
- 1 tsp garlic powder
- Juice of half a lemon
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- Slice bell peppers and onions into long, thick strips.
- In a large pan, heat avocado oil on high heat. Once the pan is very hot, stir in the bell peppers and onions. It’s going to be very hot so make sure to stir often so it doesn’t burn!
- Stir in soy sauce, adobo seasoning, garlic powder and juice of half a lemon.
- Once cooked to your desired texture (I like the peppers to have a little bite and to be a little blackened), remove from heat and top with cilantro and scallions.
- Serve on your favourite corn tortillas with favourite sauces! I like mine with Mad Mexican Chunky Guacamole and Valentina Hot Sauce. Enjoy!
Post by Megan Stulberg
Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.
Post by Megan Stulberg, Photos by Jenn McNaughton
These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.
Post by Aine Davis
Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.
PUMPKIN SPICE OATS:
- 1 cup almond milk
- 1/2 cup Bob’s Red Mill Wheat Free Oats
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp ground espresso
- 1 tsp cinnamon
- 1 tsp all spice
Top with toasted pecans and walnuts, if desired.
CHOCOLATE CHOCOLATE OATS:
- 1/2 cup almond milk
- 1/2 cup coconut milk
- 1/2 cup oats (same brand as above)
- 3 tbsp raw cacao powder
- 3 tbsp raw cacao nibs
- 2 tbsp blue agave or maple syrup
- 1 tsp pure vanilla extract
Chop up your favourite granola or snack bar to act as a topping!
Peanut Butter and Banana
- 1 cup almond milk
- 1/2 cup oats
- 1/2 cup natural peanut butter
- 1/2 tsp vanilla extract
- 1 whole banana
Serve with toasted pecans and your favourite jam!
Post by Alexandra Courts
Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.
- 1 gluten-free all purpose flour (Bob’s Red Mill brand)
- 2 flax eggs*
- 1 cup non-dairy milk (I used almond milk)
- 1/4 cup raw cacao powder
- 1/4 cup coconut oil
- 4 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tbsp baking powder
- Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
- *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
- Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
- Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
- To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
- Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).
Serve immediately. Makes approximately 6 pancakes (2 servings)
By contributor Megan Stulberg
(Posted in advance on our Instagram here)
This was the first thing I devoured on Valentine’s Day morning after doing a 3-day juice cleanse! I paired this homemade strawberry cashew cream dip with some banana goji brittle from Live Organic Raw and a vanilla pop tart from Bunner’s.
- 1 lemon, juiced
- 1 cup organic raw cashews, soaked
- 1/2 cup fresh strawberries
- 1 tbsp organic coconut oil, room temperature
- Combine all ingredients in a food-processor/blender until thoroughly combined.
- Let mixture set in freezer for 1 hour, then move to refrigerator.
- That’s it! Use as a spread, dip, icing, anything.
Serve chilled. Keep in the fridge up to 5 days.
Recipe by Megan Stulberg
Pudding has quickly become one of my favourite snacks to make! I buy chia pudding pods on-the-go a lot, but making it at home instead means bigger portions and more flavour choices.
This recipe is vegan (obviously) as well as gluten-free, raw, no-bake and refined sugar-free. Soaked chia seeds are amazing for digestion! Learn more about the benefits of chia seeds here.
- 1 lemon, juiced
- 2 cups unsweetened almond milk
- 1/2 cup medjool dates, pitted
- 1/2 cup black chia seeds
- 2 tbsp maple syrup
- Handful of blackberries, for garnish
- Using a high-speed blender, chop dates until finely processed.
- Mix chia seeds and almond milk together in a large bowl. Add dates, lemon juice and maple syrup.
- Let pudding sit in refrigerator overnight.
- Remove pudding from fridge once thick. Top with fresh fruit of your choice. Serve chilled.
Makes four servings (or one really big serving, if you’re me).