Birthday Brunch


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.


Turmeric Dressing

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

Wisk until smooth.


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.


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



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