Berry Breakfast Pizza

This was a great, if messy, breakfast. During the berry season, you can have lovely fresh fruits for it. I got the original recipe (altered here) from the Happy Herbivore Meal Mentor. 

Ingredients:
2 oz vanilla or berry vegan yogurt 
2 tsp orange marmalade 
dash ground cardamom 
1 pita  
¼ cup sliced berries of your choice
¼ cup sliced 2nd type of berries of your choice
orange zest 

Directions: 

1. In a bowl, mix yogurt, marmalade, and cardamom until well combined. 
2. Slather on to pita. 
3. Top with mixed berries and orange zest.

Notes:

• Serves 1
• Per serving: 284 calories, 2.6g fat, 56.7g carbs, 7.4g fiber, 17.5g sugars, 10.1g protein
• The original recipe called for strawberries and blueberries. I subbed red grapes for blueberries since I don't care for blueberries. You could really use grapes or berries or citrus (orange) slices for either portion of the quarter cup of berries.
• You could probably sub jam/jelly/preserves flavor of your choice in for marmalade.
• I rolled it up into a wrap.

Blueberry Salad

I'm pretty sure I have my sister to thank for this recipe, that I first had it at her house. 

Ingredients:
16 oz baby spinach

1 cup pecans 

2 Tbsp sugar

1 pkg. Gorgonzola cheese

2 avocados, cubed

1 cup blueberries

Dressing:

¼ cup minced shallots

¾ cup vegetable or canola oil

¾ cup sugar

½ cup vinegar

¼ tsp. paprika

½ tsp. dry mustard

3 tbsp. Poppy seeds

Directions:

1. Brown the pecans in sugar.
2. Combine dressing in a jar or bottle. Shake until well mixed and the sugar is dissolved.
3. Dress the spinach.
4. Add pecans, cheese, avocados, and blueberries.
5. Toss and serve.

Notes:

• The vegan version has no cheese.

Breakfast: (Blueberry) Pancakes

You may have realized by now, my family loves pancakes. We have our go-to recipes, and we've just added another one. This one is by Colleen Patrick Goudreau and out of her 30 Day Vegan Challenge. 
One morning, Emilynn was complaining about lack of proper breakfast, so I whipped up these. They were so easy to whip together and make, even easier than previously stated easy pancakes. These will probably be my go-to recipe from now on because they only have items we always have in the house. Also, they had more taste than a lot of pancakes, and did not end up being heavy in my belly. 

Pancakes sans blueberries, with maple syrup on top

Ingredients:
1 cup unbleached all-purpose flour (or whole-wheat pastry flour)
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon (optional)
1 cup almond milk (or other milk: soy, rice, hazelnut, hemp, oat)
2 tablespoons canola oil (or nonhydrogenated, nondairy butter)
3 tablespoons liquid sweetener, such as apple juice concentrate, orange juice, or maple syrup
(½ cup blueberries)
Additional oil or butter for cooking (optional)

Directions:

1. Combine the flour, baking powder, salt, and cinnamon in a bowl. In a separate bowl, combine the milk, oil, and sweetener.
2. Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. Fold in the blueberries if using, but don't overstir.
3. Heat a nonstick griddle or saute pan over medium high heat. (You may add some oil or butter to the griddle or saute pan and heat until hot, but with a nonstick pan, you don't need it.)
4. Pour batter onto the griddle to form circle about 4 inches in diameter. Cook the pancakes for a couple minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all. 

Other Notes:

• Makes ~8 pancakes