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After enjoying game day eats and Valentine’s Day treats, it might be hard to get back into your New Years’ resolution routine. Spring is just around the corner and it’s the perfect time to get back into your healthy routine. A great way to start is by beginning your day with a healthy breakfast! Give these easy-to-make and protein-packed recipes a try:
- 1/2 cup Parsley
- 2 cups Spinach
- 1 Lime, juiced
- 1 cup Pineapple
- 1 1/2 cups Water
- 1 serving Vega One French Vanilla
- Blend until smooth!
Blueberry Buttermilk Protein Waffles and Pancakes
- 2 Tbsp. Apple cider vinegar
- 2 cups Unsweetened Silk Almondmilk
- 1 Tbsp. Ground flax seed
- 3 Tbsp. Water
- 2 cups All-purpose gluten-free flour (I used Bob’s Red Mill)
- 1/2 tsp. Baking powder
- 1/2 cup Vega One French Vanilla
- 1 cup Dried or frozen blueberries
- 1/2 Banana, mashed
- 1-2 Tbsp. Coconut oil, liquid
- 1 Tbsp. Sugar (omit if making pancakes)
- Optional toppings: maple syrup, blueberries and chopped walnuts
- Combine apple cider vinegar and almond milk, set aside (to make buttermilk).
- Make a flaxseed “egg” by combining flaxseed and water. Stir and set aside.
- Combine flour, baking powder and Vega One. If making waffles, add sugar now.
- In a separate bowl, combine banana, flaxseed egg, buttermilk mixture, and coconut oil (1 tablespoon for pancakes, 2 tablespoons for waffles).
- Mix wet into dry ingredients, until mostly combined, then fold in blueberries (if the batter appears too thick, add more almond milk 1 tablespoon at a time. if it’s too thin add 1 tablespoon of flour at a time).
- Preheat waffle iron.
- Lightly grease waffle iron with coconut oil.
- Cook waffles as per waffle iron directions (will vary depending on waffle iron).
- Heat pan on medium heat.
- Lightly grease pan with coconut oil.
- Once hot, drop pancake batter onto pan.
- Flip once batter is bubbly in the center, 3 minutes.
- Cook until golden brown, approximately 3 minutes.
Mason Jar Oatmeal on the Go
- 2 cups Rolled oats (or steel cut oats*)
- 2 cups Liquid (you can use all water, though a combination with non-dairy milk yields more creamy consistency)
- 1/2 tsp. Salt
- 1 Tbsp. Vega Essentials Chocolate or Vega One Chocolate
- 1/2 sliced Banana
- 1 Tbsp. Peanut butter
Fruit & Nut:
- 1 Tbsp. Dried cherries + 2 Tbsp. Chopped roasted, salted almonds
- 1 Tbsp. Dried apricot or golden raisin + 2 Tbsp. Chopped raw walnuts
- 1/2 sliced Banana + 2 Tbsp. Chopped pecans
- 1/2 Apple, chopped + 2 Tbsp. Walnuts and pumpkin seeds
- Cook oats on the stove at medium-low heat until most liquid is dissolved and oats are soft.
- Remove from heat while a bit of liquid still remains (the oats will continue to soak the liquid as they cool).
- Divide oats into 4 containers and let cool with lids off.
- Once cool, add mix-ins (or wait and do it before you eat) then seal the oatmeal and store in refrigerator.
- When ready to eat, top oats with a splash of water or milk, stir and reheat in microwave. Add any additional toppings.
- Chocolate Lovers: After reheating, stir into oatmeal 1 tablespoon Vega Essentials Chocolate or Vega One Chocolate (for a protein boost), and top with 1/2 sliced banana and 1 tablespoon peanut butter.
- Fruit and Nut: Stir into oatmeal either while preparing or right before eating 1 tablespoon dried fruit and 2 tablespoons chopped nuts.
- Leftover oats will last in refrigerator for up to 5 days.
- To save time, cook your oats in a slow cooker or rice cooker overnight, which lets you wake up to piping hot oatmeal in the morning. To do this, make sure you use steel-cut oats, and add 4 cups liquid for 1 cup of oats. Cook on low for 8 hours, and in the morning spoon out and top with your choice of toppings.