breakfast friday >> breakfast favorites!

While I’m without a kitchen and my waffle maker [the horror!] I thought it would be fun to do a recap of some of my favorite breakfast recipes.  I’ll be back in the kitch sometime next week and can’t wait to start creating once again.  For now, my kitchen is my office and my office is our bedroom.  But, things here in reno-land are going well and will be all finished in no time.

I’m kind of proud of my waffle recipes and have a hard time picking favorites, but cornbread waffles might be the winner!  If you’re looking for vegan waffles check this post!

Breakfast for dinner is calling your name.

Before waffles took over my life french toast was my very favorite.  I’ve french toasted nearly everything--  waffles [duh], english muffins, buckwheat bakes, doughnuts [in the book!], and the list goes on.  One of my favorites from over 2 years ago was this recipe for French Toast Oats.  Yep, that’s right, I french toasted your oatmeal.

I’m also kind of a closet cereal fanatic.  I really can’t keep the stuff in the house or it’s inhaled within two days.  Those crunchy, puffy balls of peanut butter cereal are my favorite.  So, when I realized I could make cereal in my own home by popping amaranth I was all over it.  Cereal ALL the time!  And you better believe I don’t just pour plain milk on my cereal.  Cereal sauce for the win! 

If you like pancakes and coconut then these tres leches pancakes are a must make.  It’s just not optional.  If you don’t like coconut check my recipe page for more pancake options.  Maybe the Cinnamon Roll Pancakes are more your style? 

And if you don’t feel like messing around cooking pancakes this recipe also works as cake.  Seriously.  Pancake-cake!!

Speaking of french toast, how about you make a loaf of the best gluten-free banana bread you’ve ever tasted and then you french toast it?

 

One of my very favorite breakfasts as of late was this vegan rhubarb berry baked oatmeal.  The texture was just right and it was filled to the brim with rhubarb-berry goodness.  I loved that this meal was great for a crowd or something that could be prepped for breakfast all week long.

Are you a breakfast sandwich kind of person but tired of plain egg + cheese?  Check out this Kale, Egg, and Sun-dried Tomato option for your next breakfast sandwich craving.

And if you’re on the lookout for a savory vegan option this Roasted Tomato Herb Tofu Quiche is a major winner.  It’s a great introduction to tofu if you’re still on the fence.

What are some of your breakfast favorites?

If all goes as planned I’ll have a new breakfast recipe for you next week!

@edibleash #bfastfridayclub

Enjoy the weekend!

Ashley

10 things worth noting >> breakfast friday >> sunrise celebration smoothies

Today, my 10 things worth noting series + breakfast Friday series collide together as one!

...

1. Once in awhile it's okay to not put a million handfuls of spinach into your smoothie.

2. Coconut milk smoothies are so richly satisfying.

3. Fancy is fun!

4. So is celebrating.  Anything!  Big or small.

5. Two are better than one.  Typically.  

Examples:

dollars

ice cream flavors

shoes

camera batteries

slices of cake

smoothie layers!

6. Breakfast can be pretty + delicious at the same time.

7. I have a thing for shadows.  Also refer to photo #2.

8. FIVE years seems like a long time but somehow it has flown right by.  I swear ourwedding was just last year.

Print this!

Sunrise Celebration Smoothies

gluten-free, vegan // yields [2] ~1 1/2 cup smoothies, or [6] 1/2 cup smoothies

strawberry layer:

• 1/2 cup full-fat canned coconut milk
• 1/4-1/2 cup lite canned coconut milk
• 1 heaping cup frozen strawberries
• 1-3 teaspoons honey/agave/maple syrup

tropical layer:

• 1/4 cup full-fat canned coconut milk
• 1/2-3/4 cup lite canned coconut milk
• 1 cup frozen mango
• 3/4 cup frozen pineapple
• 1 medium frozen banana
• 1-2 teaspoons honey/agave/maple syrup

1. Blend the strawberry layer ingredients until smooth, adding more lite coconut milk if needed to keep the mixture moving.  Add sweetener to your taste.  You want the mixture as thick as possible.  
2. Place in a large cup/mug and set in the freezer while making the next layer.
3. Blend the tropical layer ingredients until smooth, adding more lite coconut milk if needed to keep the mixture moving.  Add sweetener to your taste.  You want the mixture as thick as possible.  
4. Fill a glass up 1/3 of the way with the strawberry layer and then gently spoon the tropical layer over top.  Some of the tropical layer will sink into the strawberry layer but if it's thick enough it will start to pile on top.
5. Serve + enjoy!

tip: Amount of sweetener needed will vary depending on how tart your fruit is.  Adjust to your liking.

9. This has been our craziest year ever.  

10. All the more reason to celebrate!

Cheers!  Here's to the next 5 together with YOU!  Happy Anniversary, husband. xoxo

Ashley

p.s. What are you eating today??  Tag it! #bfastfridayclub@edibleash