Breakfast for Dinner

I don’t know about y’all, but breakfast is by far my favorite meal of the day. So why limit yourself to eating it in the mornings? Cooking breakfast for dinner is a great way to switch up your normal routine (and it’s generally cheaper!). This post is a bit of a throwback for me – I made this Breakfast for Dinner feast with my best friend, Stacey a few months back. She’s been galavanting around Europe for the past couple weeks, so I’ve been missing my partner in crime cuisine here in Nashville.

The following recipes are lighter versions of your typical carbo-loaded, sugary breakfast staples. They’re vegan and gluten-free friendly as well.

Chia Seed French Toast

adapted from the blog, Minimalist Baker

Ingredients
1 heaping tbsp chia seeds
1/2 tbsp agave nectar (or your choice sweetener)
1 cup unsweetened almond milk (or your choice milk)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
4-5 slices bread (I went with a seeded whole grain loaf, but any bread or GF substitute would work)

Directions
1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to allow the chia seeds to thicken the batter.
2. Heat your choice butter or oil (I used coconut oil cooking spray from Trader Joe’s) in a pan or griddle over medium heat.
3. Dip each slice of bread in the batter until most (if not all) of the batter is absorbed into each side.
4. Place on pan or griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well (approximately 3-5 minutes a side, depending on the thickness of the bread).

Vegan Snickerdoodle Pancakes

IMG_2560

adapted from the blog, Chocolate Covered Katie

Ingredients
1/2 cup flour (I used Bob’s all purpose GF mix)
1/2 tsp baking powder
1 tsp cinnamon
1/2 cup plus 2 tbsp milk of choice (or more, for thinner pancakes)
1/2 tsp pure vanilla extract
Approximately 1/16 tsp salt (don’t omit)
*they suggested using 1 tbsp of sugar, but I omitted it and just drizzled mine with maple syrup afterwards

Directions
1. Mix all ingredients in a large bowl.
2. Heat your choice butter or oil (I used coconut oil cooking spray from Trader Joe’s) in a pan or griddle over medium heat.
3. Cook each side until golden brown, timing depends on the size/thickness of your pancakes.

Foolproof Poached Eggs

IMG_2677

I struggled with poached eggs for weeks trying to perfect my own. The secret that I found worked best was to stir the simmering water to create a mini whirlpool before slowly dropping the egg into the pot. Cook for 3-4 minutes maximum for the ultimate yolk porn. 

IMG_3164

This is one of my favorite go-to meals: sweet potato and kale hash (topped with a poached egg of course) – definitely be sure to look out for that post coming soon! For now just look at that yolk and try not to drool.

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