Simple Breakfast & Football

As much as I love summer, it's been nice to have cooler weather for the last few days. 

Since blueberry and strawberry season is ending, I'm eating as many of them as possible. I even topped my So Delicious ice cream & vegan chocolate syrup and strawberries the other day. Don't judge me. :-)

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For breakfast yesterday we enjoyed a simple meal of banana, berries, vanilla Almond Dream yogurt and plain granola. Doesn't it look so yummy?! It was. :-) I got the idea from FitMenCook on Instragram. His version has Greek yogurt but it very easy to sub that with a vegan one.

I'm trying to keep meals a little more simple since football season started. Shout out to all my football moms!

Elijah played his first game yesterday and we've been busy taking him to practice 3 times a week and getting him settled.

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I'm looking forward to sharing more simple meals and having some football fun.

 

What's your favorite simple breakfast?

Kale & Mango Smoothie Recipe

Drinking raw kale in a smoothie is an acquired taste.  I clearly remember throwing out my first batch of kale smoothie several years ago. It's different.  Bitter. Often chewy.

These days, I love getting my kale fix.

Some quick tips for adding kale to a smoothie.... 

*Use frozen fruit and ice

*If you're a kale smoothie novice, use juice instead of non-dairy milk as the liquid. Sometimes you need a sweet smoothie base to get passed the bitter kale flavor.

*Use a little bit of kale and gradually build up. If that means you have to use 2 kale leaves the first few times, that's ok.

Now to the recipe...

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Since I don't have a high-powered blender (AKA Vitamix or Blendtec), I always blend my liquid and kale first for about 30 seconds to make my kale as smooth as possible.  I don't want to chew my smoothie. lol

Then I blend in the soft fruit and finally the frozen fruit and/or ice cubes. 

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Perfection.

Kale & Mango Smoothie

by Brown Vegan

Prep Time: 5

Ingredients (Makes about 24 oz)

  • 1/2 cup raw kale, stems removed
  • 1 cup almond milk
  • 1 mango, ripe
  • 1 frozen banana
  • Several cubes of ice

Instructions

Blend all ingredients until smooth.

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Pecan Banana Muffins

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These muffins are moist, simple and make a great breakfast with fresh fruit.

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Pecan Banana Muffins

by Brown Vegan

Prep Time: 10

Cook Time: 18

Keywords: bread breakfast vegan

Ingredients (10-12 muffins)

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan margarine, melted
  • 1/3 cup raw sugar
  • 1 tsp vanilla extract
  • 2 bananas, mashed
  • 1/3 cup pecans, chopped

Instructions

Preheat oven at 400º

Sift flour, baking soda, and salt into a small bowl. Set aside.

In a medium bowl, whisk together the vegan margarine, sugar, vanilla extract, and bananas. Add in half of the sifted flour until combined. Then mix in the remaining flour until all flour has been incorporated. Fold in chopped pecans.

Divide batter among muffin cups and bake, 16-18 minutes, or until a toothpick inserted in the center of one comes out clean.

Makes 10-12 muffins

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Check out the video for this recipe....

Got 5 Minutes? No-Bake Donut Holes

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This is one of our favorite recipes!  I can quickly throw these together for the boys to snack on in the afternoon or as dessert after dinner. 

Recipe adapted from Ani Phyo's book, Ani's Raw Food Kitchen

Ani Phyo uses 2 cups of pineapple and dates but 1 cup of each is plenty in my experience. 

Watch me make the donuts in this video below....

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Donut Holes No bake/fry (raw vegan)

by Brown Vegan

Prep Time: 5

Keywords: vegan

Ingredients

  • 1 ¾ raw almonds
  • ½ teaspoon sea salt
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
  • 1 cup dried pineapple, chopped (it's ok to skip this step if you don't have dried pineapple)
  • 1 cup Medjool dates (or any other dates available)
  • 1/3 cup plus ¼ shredded coconut

Instructions

In food processor, place almonds, salt, and vanilla. Process into a fine powder. Slowly add chopped pineapple and dates mixing well. Place in a large bowl. Mix in 1/3 cup shredded coconut.

To serve, use your hands or an ice cream scooper to form donut holes. Roll holes in ¼ cup shredded coconut.

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