When I turned 60 in 2018, I adopted a whole-food, plant-based diet. I began with meatless Mondays and eventually gave up all meats, eggs, dairy, processed foods, and sugars. As I introduced more healthy fruits, grains, legumes, and vegetables into my life, my body quit yearning for the other foods. Before I knew it, I had dropped 10 pounds and I had more energy and less brain fog.
I love starting the day with a colorful, healthy, and delicious breakfast and wanted to share a few of my favorites with you. They’re quick, easy and I’ll be sharing more breakfast ideas in upcoming posts.
Mono meals are meals made up of one food. They’re typically a favorite fruit or vegetable in their raw, natural state. These meals are quick to prepare and are easy on the digestion. Watermelon or a bowlful of berries are other tasty options.
Another quick and easy favorite breakfast is a variety of fruit served with freshly made green juice. I have an Omega juicer and made this juice using kale, Fuji apples, and lemon with the rind. The lemon rind cuts the green veggie taste while the apples add sweetness to the blend. Some people like to add a ginger slice, but I prefer mine without.
Avocado toast is so easy to make and is very filling! I like to use whole-grain bread for my toast (Dave’s Killer 21-Grain Organic Bread is amazing). I smash a quarter avocado onto the toasted bread, then put sliced Persian cucumbers and cherry tomatoes on the avocado. Trader Joe’s “Everything But the Bagel” seasoning goes on top, and add some sliced fruits on the side.
Sometimes I feel like eating a salad or a vegetable mix for breakfast and this one always comes together quickly and easily. I slice one half of an avocado and one carrot, add some raw green beans with a few Kalamata olives. It’s crunchy and savory, with a bit of salt from the olives.
One of the best investments I made when I began my whole foods journey was buying an air fryer. I opted for the Cuisinart air fryer toaster oven. I use it every day and rarely turn on my oven or use my microwave oven anymore!
To make these crispy, little nuggets, boil 8-10 small (1″ – 1.5″) yellow potatoes in water. Cook thoroughly, then drain the water. Add a half-teaspoon of olive oil, one crushed clove of garlic, a quarter teaspoon of dried rosemary, and salt to taste. Roll the cooked potatoes around in the oil mixture, then smash each one with the bottom of a Bell jar. Place potatoes into the mesh basket, then air-fry at 400 degrees for 10 minutes. Remove when brown and crispy, then top with sliced dried tomatoes (in oil) and bits of fresh basil. Yum!
When dining out, I order from the “sides” breakfast menu. Many restaurants are vegan-friendly but offer tofu scrambles or egg substitutes. I can’t eat soy and stick to “real food” versus some of the highly processed vegan products, so potatoes and veggie sides are great options.
In the colder months, I make oatmeal with raisins or dried cranberries. I also make my own granolas with dried fruits and various spices. When craving something sweet, banana pancakes with real maple syrup is amazing.
As you can see, it’s easy to make breakfast one of your favorite meals of the day when you’re eating a plant-based diet!