Veggies for breakfast? Huh? I was raised on pancakes, oatmeal, cereal and toast with jelly. As much as I have come to adore vegetables–for lunch or dinner there is nothing better–I still struggle with incorporating them into my breakfast. Every day more research is presented on the value of a plant-based diet. Since most veggies are not complete proteins we need to eat a large variety to assure that we are meeting the full amino acid profile. Incorporating vegetables as often as possible is a great way to make certain that you are satisfying your protein (as well as vitamin and mineral) requirements.
On a basic level, I tend to revert back to my childhood and feel like breakfast should be comfort food. Both my stomach and I prefer to be woken up gently. So, I set out to create a breakfast dish that would be veggie-based, yet leave me with the feeling of having eaten a bowl of warm, sweet oatmeal. The spinach and carrots span the vegetable rainbow nicely, while the walnuts bring more protein and healthy fats (omega 3’s), and the raisins a delightful pop of sweetness. The flaxseed-cashew milk sauce also contributes omega 3’s while it blankets the dish with the serene addition of nutmeg and cinnamon. Originally, I was going to call this dish a breakfast porridge, but it can be so much more. It would make a great side dish to any meal!
Sweet Veggie Breakfast Plated
Spinach and carrots span the vegetable rainbow nicely, while walnuts bring more protein and healthy fats (omega 3's), and raisins a delightful pop of sweetness. The flaxseed-cashew sauce also provides omega 3's while it blankets the dish with the serene addition of nutmeg and cinnamon. Originally, I was going to call this dish a breakfast porridge, but it can be so much more. It would make a great side dish to any meal!
Ingredients
- 1 tablespoon golden flaxseed meal
- 3 tablespoons cashew milk
- 2 cups fresh baby spinach leaves (washed and dried)
- 1/3 cup grated carrot
- 1/4 cup golden raisins
- 1 tablespoon chopped walnuts
- shaved nutmeg (to taste)
- ground cinnamon (to taste)
- Stevia (if more sweetness is desired)
- olive oil to grease saucepan
Instructions
- 1) In a small bowl, mix golden flaxseed and cashew milk. Let stand.
- 2) Lightly grease bottom of small saucepan with olive oil. Place spinach, grated carrot, raisins, and chopped walnuts in saucepan.
- 3) Place saucepan on medium-low heat and gently toss mixture till spinach and carrot begin to loose some of their crunchy texture, but before the vegetables begin to wilt, approx. 2-3 minutes. (preferably stir with tongs so as not to damage the vegetables)
- 4) While mixture is cooking, add fresh ground nutmeg and cinnamon to the flaxseed-cashew milk mixture and stir. If you prefer an even sweeter dish you can add stevia (to taste) to this mixture as well.
- 5) Before removing saucepan from heat, add flaxseed-cashew milk mixture and gently toss with tongs. Remove immediately from heat and serve.
Notes
You can easily make this recipe as a side dish by increasing all of the ingredients respectively. Also, you can substitute jarred nutmeg and cinnamon for the fresh ground, if necessary.
Sweet Veggie Breakfast Ingredients
Sweet Veggie Breakfast Prep
Sweet Veggie Breakfast Plated
I am so happy to say that I finally have joined the ranks of those who consider veggies an option at the breakfast table. Enjoy!
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![New recipe!! Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, they will take your tea time to the next level! 💯☕
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Anyone who knows me knows I love my scones!❤ I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones on Nutritionicity to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my new cookbook Eat Well, Be Well-–there’s much to choose from. All of these round-style scones are super moist and packed with protein. These days though, I have been craving bakery style scones. You know–the ones that sit behind the glass case and tease you with their golden brown pie shaped promise.😍
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I’d been hoping that one of the chain stores (I’m lookin’ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldn’t be plant-based and refined sugar-free, so I decided to take matters into my own hands. What you see before you is the result! I hope you ❤ them as much as I do!😋💕
Link to the recipe is up top! ☝️](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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