To help the environment, get more creative and make conscious choices, I don’t think you have to go fully vegan or vegetarian. I occasionally can’t resist a slice of prosciutto or a piece of grilled salmon, but since I started eating more of less vegetarian food I feel more inspired to cook and try new flavours and my body feels happier and I less often fall into a food coma.
I wanted to write this article series to inspire others to try new things and change the still quite common notion that vegan/vegetarian food is just salads and diet food. I want to show that becoming vegetarian, flexitarian or just less meat-y is simple and doesn’t have to be a big decision or statement.
Since as long as I can remember, I’ve been a breakfast person and even before I started freelancing and had more time in the morning, I still tried to make something more than just a cup of coffee to get a good start.
One of the fastest and easiest way to get a luxurious breakfast is smoothies. They can be varied to infinity and almost always look pretty (unless you mix spinach and blueberries, then it turns brown)
Pro tips: 1) If you are lucky enough to have good fresh fruit, add some ice to make it cold. If you’re like me and live in the northern parts of the world and have to live with frozen fruit, defrost it for a while to keep your blender from dying. 2) Unless you want them very thick, add a bit of water or almond/soy/rice milk.
Flavours that work together, three bases you can use to vary the smoothies:
I was very sceptic to chia pudding at first, I didn’t want to become “one of those people”, you know the Instagram foodie with #cleaneating and a million other hashtags. But, I decided to try it because I wanted something more filling for the days I was doing CrossFit (speaking of one-of-those-people…) before lunch.
I’m sure there are many ways to vary chia pudding, but I’ve only tried this and it’s delicious so I haven’t made it any other way yet.
Pro tips: Soy milk “absorbs” more of the moisture than almond milk, so either add more when mixing with chia seeds or in the morning when mixing with the banana (hence the 1,2 dl in the recipe).
Mix the zest+juice, chia seeds and almond milk in a bowl. Put plastic wrap on it and store in the fridge over night. In the morning, mash half a banana and mix with the pudding. Top with fresh fruit or granola.
They’re super easy and fast to make with few ingredients, serve them as they are or with slices of fresh fruit.
Pro tips: Make them quite small, it’s easier to flip. I also find them easier to make with more heat (and I like the crunchiness).
1 egg1 bananasoy or almond milk (optional)cinnamonbutter for frying
Mash the banana and mix with the egg, it’s not necessary but you can add a bit of soy or almond milk and finally some cinnamon for flavour. Fry, flip, bam, done!
The latest addition to my breakfast habit is scrambled eggs. Because it’s lacto-ovo, some might argue it shouldn’t be apart of a vegetarian breakfast. For me, it’s a great source of protein and vitamins I might not get from a fruity smoothie.
4 eggsbutter for fryingthyme salt & pepper
Mix eggs, salt, pepper and thyme. Heat the frying pan slowly, don’t let it get too hot. Use plenty of butter and as it’s melted, add the egg mix and start stirring - don’t stop. Keep stirring and be patient, it’ll take longer with lower heat but taste so much better!
Thanks for reading, I hope you’ll try some of the recipes or other new things! If you have any breakfast secrets or any other feedback, hit me up on Twitter.
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