Vegan French Toast

My mouth is watering just thinking about this yummy breakfast treat.

Vegan gluten free french toast with homemade blueberry chia seed syrup and grilled bananas.

Ingredients:

• Sprout’s vegan gluten-free sprouted bread
• 1 banana
• 2 tsp Chia seeds
• 1/2 cup Blueberries
• 1/2 almond milk
• Cinnamon
• Nutmeg

Now, lets get cookin’!

Steps:

1. In a bowl, mix together almond milk with cinnamon and nutmeg.
2. Dip your bread into the mixture and place into a medium non-stick heat pan. (Make sure not to soak bread for too long or it will be soggy.)
3. Cook french toast until each side is golden brown.
4. In medium pot, place blueberries and a couple tbs of water and bring to a simmer. Once simmering, add chia seeds.
5. In the left over pan, place your sliced banana and grill for 30 seconds each side.
6. Place your french toast on your plate, pour your syrup over it and dig it!
7. Wait! Don’t forget your coffee!

Enjoy! 

Fall Harvest Salad

Fall harvest salad, need I say more?

This easy salad is vegan and vegetarian friendly. Oh and it only take about 45 minutes to make. (Maybe 5 minutes if you already have roasted veggies leftover).

Ingredients:

• Mixed greens
• 1/2 Gala apple
• Quinoa
• Roasted sweet potato
• Roasted chick peas
• Tomatoes
• Dried cranberries
• Pumpkin seeds
• Balsamic vinegar and oil

Steps:

1. Roast your sweet potato in the oven at 400 degrees for about 40 mins. I like to broil it for about 3 minutes to get burnt edges.
2. Half way through your sweet potato baking, add your chick peas on the sheet pan with some oil, salt and paprika.
3. Cook quinoa 1/4 cup with 1/3 cup of water or vegetable stock for extra flavor.
4. Dice your apples and tomatoes.
5. Top your mixed greens with your veggies and you’re good to go!