by mrszang | Jul 14, 2019 | American, Breakfast
Spiced Zucchini Pecan Vegan Pancakes 2 cup Bob’s Red Mill Organic Whole Wheat Flour*2 tbsp baking powder11 tsp pumpkin pie spice1/2 tsp salt1 cup unsweetened almond milk4 tbsp maple syrup2 tsp pure vanilla extract1/2 cup zucchini (grated)4 tbsp pecans...
by mrszang | Jun 15, 2019 | Breakfast, Chocolate, Flavor Rest Challenge Breakfasts
Chocolate Pancakes with Blueberry Maple Sauce Yes, this is actually healthy! You can have these with no guilt whatsoever. They are completely WFPB compliant & vegan! 1 3/4 cup rolled oats1 cup rice flour1 1/2 tsp baking powder1/2 tsp baking soda2 tbsp cocoa...
by mrszang | Jun 10, 2019 | American, Breakfast, Flavor Reset Challenge Sunday Prep, Flavor Rest Challenge Breakfasts, Kids love it!
Coconut Raspberry Breakfast Pudding This great breakfast dish is sweet, delicious, and extremely easy to make! 1 cup cooked brown rice1 cup cooked quinoa1 can coconut milk1 1/2 cup frozen raspberries1/2 tsp cinnamon4 tbsp maple syrup (for serving)1 pint fresh...
by mrszang | Jun 10, 2019 | American, Breakfast, Flavor Reset Challenge Sunday Prep, Flavor Rest Challenge Breakfasts, Mediterranean
Tuscan Tofu Scramble This is THE best tofu scramble recipe! It was originally from Chloe Coscarelli's Italian Vegan cookbook. We're making it oil optional. 1 onion (chopped)8 oz mushrooms (sliced)1 1/2 tsp sea salt1/2 tsp black pepper1/2 tsp turmeric1/2 tsp...
