Since I am now vegan (except for some fish) and gluten-free, people ask me all the time what I eat for breakfast. Well, the most truthful answer is: Whatever I want!
For example, on Sunday I had chile relleno. DH usually makes breakfast on Sunday. This week he stuffed grilled Poblano chiles with a brown and wild rice mixture, sauteed onions, roasted corn, pepitas, sunflower seeds, and some “test” vegan cheese I made that was a bit like Parmesan. It was served with a little Daiya pepper jack cheese and some tomatillo salsa on top. It was yummy!
However, I do have a classic, standby breakfast.
The ingredients are listed below. Just mix everything together in a bowl and eat it. Sometimes I have less fruit. I usually always have the raisins, but the extra fruit depends on what I have and how hungry I am.
This breakfast is actually packable, you can combine everything, put it in a wide-mouth Thermos and eat it when you get to work. The grains will be a little softer, depending on how long your drive is, but it works just fine!
Enjoy!
Servings
1
Ingredients1⁄8 c almonds, raw 1⁄8 c walnuts 1⁄4 c Bob's Organic Creamy Buckwheat 1⁄4 c steel cut oats 1 tablespoon sunflower seeds, raw 1 tablespoon pepitas, raw 1 teaspoon golden flax meal 1⁄4 c coconut yogurt, plain 1⁄8 c raisins 1 c fruit (about 1 nectarine, 1/2 banana, etc) |
DirectionsMix everything together in a bowl and eat it |