Healthy Vegan Breakfast Ideas…WITH VEGGIES! πŸ₯’πŸŒ±

Healthy Vegan Breakfast Ideas…WITH VEGGIES! πŸ₯’πŸŒ±

July 26, 2019 24 By William Morgan


(light music)
– Hello my friends,
welcome back to my channel.
If you’re new here, my name is Alyssa.
Today I have got some fun recipes for you,
all of which are breakfast-themed
but they also have veggies snuck inside.
So I don’t know about you
but I personally love trying
to sneak veggies into my diet
any which way that I can.
Love salads and all that good stuff,
but breakfast is actually a perfect place
to stash some veggies and it’s a good way
to just like amp up the
nutrition in your diet.
So today we’ve got
three delicious recipes.
We are making two that have zucchini,
one that has cauliflower
which are my two favorite
vegetables for breakfast.
And I think you’re gonna love all of them.
So we are making some zucchini pancakes.
We’re also gonna make some
zucchini breakfast bars
which have banana and quinoa.
And then we’re finishing
off with a really delicious
chocolate mint smoothie.
Like, I guess you could call it
mint chocolate chip smoothie.
It’s chocolatey, it’s minty,
but it’s also got some
veggies in there as well.
So all of these recipes
are up on the blog,
like they always are,
you can find the links
down in the description box below.
And before we dive in, I
would love to invite you
just to subscribe if
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of this awesome community here on YouTube.
Don’t forget to hit that red button
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So I would love to welcome
you into the community
and without further ado,
let’s go ahead and dive in.
All right, so we’re gonna
start with our pancakes
and the first thing we’re
gonna do is grate our zucchini.
So I like to use a box
grater or a food processor.
For right now I’m using a box grater.
And the trick to zucchini
if you are using it to bake
is that you really want to make sure
that you press out the water.
So after you have grated it
and again you can use
any method that you want,
just take all of that shredded zucchini
and place it inside a clean dishtowel.
And then essentially you’ll
just wrap the dishtowel
around that shredded zucchini
and you’ll use your hands to squeeze out
as much water as possible.
And this gonna help you
keep from getting too moist
of a baked good and have it too soggy.
So this is really important
if you’re using it in baking.
So once you are done with your zucchini,
if you just set it aside
and we’re gonna move on
to our wet ingredients first.
So we’re using almond milk
as our milk of choice.
You can use any vegan milk that you want
and then we’re gonna add a flax egg
as well as some maple syrup.
Some melted coconut oil, as well as
a splash of vanilla extract.
Whisk that together, set it aside,
and move on to our dry ingredients.
Four our dry ingredients in these pancakes
we are gonna be using quinoa flower,
almond flower, coconut
flower, baking powder,
little bit of cinnamon,
and you can also add
a pinch of sea salt if you want.
And then give it a quick stir to make sure
that all of the flours and
everything are combined.
And when we’ll just pour the milk mixture
directly into this bowl and give it a stir
until everything is even and smooth
and forms a thick pancake batter.
From there we’re gonna ad
in our shredded zucchini
and you’re just gonna transfer it directly
from that dishtowel.
I actually like to break it
up a little bit with my hands
’cause I find that it is
easier to evenly incorporate
throughout the batter.
Once you have your zucchini in there again
just fold it altogether
until everything is combined.
And for cooking these, I cook
my pancakes over medium heat,
usually, and for my gluten
free and vegan pancakes
I actually like to drop some onto the pan
and then use my spoon
to kind of spread it out
because the batter is a little
bit thicker than traditional.
So just spread it out
evenly into a think layer
and then essentially just
cook it like you would
normal pancakes, you’re gonna
wait for bubbles to form,
and once they start to
form you can just give it
a nice flip and cook it on the other side.
It’s maybe two minutes per side.
And for serving today we are gonna do
a dollop of coconut
yogurt, surprise surprise,
I always do that on top of my pancakes.
We’re also gonna do a
drizzle of almond butter
which is like my new
favorite pancake topper.
It’s so good and it adds
a little bit of extra fat
which makes them more filling.
And it’s just delicious.
And then I also do a little bit
of shredded zucchini on the top
as well as some chocolate chunks because
chocolate and zucchini is
one of the best combos ever
as you’ll see later on in this video.
And then of course we
finish everything off
with my favorite Vermont pure maple syrup
which is just to die for.
And these pancakes are
so lovely and fluffy,
they’re gluten free, they’re vegan,
they’re healthy, they freeze well,
they taste delicious and they have
such an awesome texture
and you would literally
never know that there
were vegetables inside.
(light music)
Next up we’re gonna make
the mint chip smoothie
and these are the ingredients
we’re gonna be using.
We are going to add
everything into our blender
starting with our spinach as
well as our frozen cauliflower,
frozen blueberries, hemp seeds
for some extra protein and healthy fats.
Some raw cacao powder for our chocolate.
Some chocolate protein
powder for a little bit
of extra protein to make it more filling.
As well as some fresh mint.
And then for my liquid
I like to do a blend
of water and coconut water.
And then you’ll just pop
the lid onto your blender,
pop the blender jar onto the base
and blend it up until it is smooth
and creamy and lusciously
smooth and delicious.
(light music)
For serving, I like to always have
some sort of topping
on top of my smoothie,
but for today’s we’re gonna
do just a sprig of fresh mint
as well as sprinkle of
chopped up chocolate.
I’m noticing that there’s chocolate
in all of these recipes now but hey,
you can’t go wrong with
chocolate in the morning.
The third recipe is our
zucchini chocolate chip
breakfast bars, here is an
overview of the ingredients.
And we are gonna start
with our dry ingredients.
So the base is going to be oat flower.
You’re gonna add in some
cooked quinoa to that
as well as some coconut
sugar and some cinnamon.
A little bit of baking
powder and some sea salt.
Stir that together until the quinoa
is not clumpy anymore and everything
is kind of evenly distributed.
And then you add in flax
egg, some mashed up banana,
as well as some cashew butter.
And you could use any nut butter you want,
I just like cashew butter because it has
like the most mildest flavor.
It’s also really yummy.
And then stir it all together
with your spoon or whatever
and you’re gonna have a
really thick, gorgeous dough,
kind of like this.
From there we will fold
in our shredded zucchini
and our chocolate chips, just fold it in
until everything is combined
inside of that batter.
And we’ll finish off by transferring this
into a parchment-lined baking sheet.
I like to do a square 8X8 pan,
I find that it just fits best
and has the right height-wise that I like
so they’re kind of
thick but not too thick.
Kind of like brownies.
And you’ll just spread it out
with the back of your
wooden spoon or spatula
and then you can bake this up
in a 350-degree oven until
they are golden brown
and cooked through in the center.
For slicing I like to make sure
that I let my bars cool completely
so that they aren’t soggy in the middle.
I let then just cool in the pan
and then I remove the
parchment paper from the pan
and I will just slice
them up into squares.
You can also slice these
into bar shapes if you want.
I find that this recipe
makes 16 sized squares.
You might wanna have two if
they’re your full breakfast
or if they’re just a
snack, one bar is great.
But they are packed with
plant-based protein,
so delicious, naturally
sweet, chocolate, zucchini,
hemp seeds, just all these good
amazing ingredients for you
and they’re also really easy
to make and they keep well.
And there you have it my friends.
I hope you enjoyed our
veggie-inspired breakfast recipes.
Like you can see, it’s
really easy to sneak
these types of vegetables into your diet.
Obviously greens are
something that a lot of people
just add to smoothies, which I love doing,
but you can also sneak
in some other vegetables
like zucchini and cauliflower
that don’t really have
a lot of flavor, aren’t gonna
really affect the texture
or anything like that, of
the thing that you’re making
and you’re just like I said earlier,
amping up the nutrition
with for me is a bonus.
So if you do wanna try
any of these recipes,
I hope you do, they are linked
down in the description box
for you and you can find
them up on the blog.
I would also love to know
if you do try one of them.
So if you do, come back to this video,
let us know what you make, let us know
if you made any substitutions,
changes, anything like that,
I’m always loving to see your creations,
’cause you guys are so creative.
Otherwise, don’t forget to
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and I’ll see you guys
in the next one, bye.
(light music)