Breakfast Health Recipes

Vegan Brunch

When Stef and I are together we’re like this unstoppable power duo. Everything is planned, organized, we get ish done, blog, do yoga, cook, gym, take pictures etc. Everything just sort of works out. So while I was on end-of-semester holidays and her boyfriend was out of town, I took his place (they always joke around that I’m bf #2) and we had a full 3 days together at her’s in Bern. Thursday was Stef’s day off work so we started our day with a 6am gym session. We were actually supposed to make it for a 6:30am spinning class but classic Stef got the times wrong (why I still trust her to check on these things is beyond me, I never learn). So spinning was replaced by a BBG legs circuit and ab work. It’s so good to get home at 8:30 and already have gym out of the way. Since it happened to be #nationalbreakfastweek, cooking up a biiiig-ass brunch was necessary. All was vegan, gluten-free and refined sugar-free, oh and daaaamn tasty. 

Green Smoothies

First on the menu were these delicious green smoothies.




For two bowls:

  • Big handful of spinach
  • 1 banana
  • 2 kiwis
  • 2 apples
  • 1 big carrot
  • 1 tbsp Better Body Foods peanut butter powder
  • 1.5 cups almond milk

My favourite green smoothie topping are:

  • Granola (ours was given to us by the amazing Paola from My Private Gym)
  • Coconut shavings
  • Fresh fruit
  • Goji berries
  • Chopped nuts (almonds, hazelnuts & pecans are my fav)
  • Nut butter (tahini’s my favourite to drizzle on green smoothies)
  • Raw vegan chocolate


Next stop, toast. Brunch isn’t complete without it am I right? I usually go with flaxseed or rye toasts (the thin German-style ones).



My favourite toast topping combos:

  • Cacao, banana & cinnamon
  • Tahini, pear, honey & cardamon
  • Peanut-butter & blueberry
  • Tahini & fig
  • Hummus, parsley & paprika
  • Avocado, lemon juice & sprouts

Since our brunch was big enough to feed a small village, we stuck to the savoury toasts, and just made the hummus and avocado combos.


Okay I know I already said this about the toast, but for real. Ain’t a brunch if you don’t got a big stack of pancakes. Might have been a Thursday but these babies were so #pancakesunday worthy it’s unreal. So much so that we ended up taking pictures of them for about an hour, and when it was finally time to dig in I was like, hhhhmm now they’re cold, lets just pop em in the oven for a few minutes to warm them up (seems like a good idea no?). No, the answer is no, that was not a good idea cuz apparently I don’t know how an oven works and I BURNT THEM. For real, after like 3 hours of cooking an an hour of pictures THE PANCAKES WERE BURNT. Stef and I were tired and hungry and this was just too much, I don’t know if we were laughing or crying at this point. It was an emotional morning to say the least. In any case, as long as you DON’T DO THAT, then these pancakes are freeeaking delicious (don’t worry, we just scrapped off the burnt bits and ate them anyway).




Blueberry pancake recipe HERE.

Favourite pancake toppings:

  • Soy yogurt
  • Nut butter (peanut butter and almond butter are my favs)
  • Chocolate sauce (equal parts raw cacao powder, coconut oil & maple syrup)
  • Plain old maple syrup
  • Chopped nuts/granola
  • Caramel sauce (clementine caramel recipe, sesame ginger caramel recipe)
  • Coconut shavings
  • Raw vegan chocolate


Now go and cook yourself up a killer brunch hun :*

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  • Oriane
    February 4, 2016 at 4:31 pm

    Yay that made me soooo hungry !! Pictures are gorgeous as always 🙂

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