Birthday Brunch

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Vegan French Toast

  • Bananas
  • Almond Milk
  • Cinnamon
  • Vanilla Extract
  • Bread

I toss 2 small organic bananas in my bullet, along with a splash of almond milk, cinnamon and about a teaspoon of vanilla extract. Blend it until smooth and then use this for your bread batter. I prefer Dave’s Killer Bread or Harper’s Homemade. Top with pure maple syrup and a sprinkle of powdered sugar!

The Veg

  • Potato
  • Mushroom
  • Rainbow Chard
  • Kale
  • Onion
  • Garlic

Chop up your potato, onion and garlic and toss it into a pan with some olive oil, cook that until your potatoes begin to soften and then throw in your sliced mushrooms. Once everything is done cooking I throw in large pieces of kale and rainbow chard with the spine removed. It only takes a second to wilt the greens and then they are ready. Pile all of this on top of chopped raw kale and chard for crunch and dress with my turmeric dressing.

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Turmeric Dressing

  • Olive Oil
  • Red Wine Vinegar
  • Almond Milk
  • Garlic Powder
  • Pinch of Salt
  • Pinch of Ceyenne Pepper
  • Turmeric Powder

Wisk until smooth.

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Citrus & Mint Fruit Salad

  • Watermelon
  • Pineapple
  • Blueberries
  • Mint
  • Lemon
  • Lime

Cut fruit into bite sized pieces, chop mint and drizzle with citrus, toss together and serve.

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Turned out delicious!! And don’t you love that cute little syrup warmer!

XoXo

-Tia

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