mushroom and avocado breakfast burrito

Breakfast Burritos, just in time for Father’s Day!

Mushroom and Avocado Breakfast Burrito ~vegan~ Plus, high-protein vegan breakfast ideas!

Regardless of what diet you follow (paleo, raw, vegan, low carb, high carb, fruitarian, gluten free, acid-alkaline…you get the point!) breakfast is important!  Some do well with having a high-protein breakfast while others feel best with an easily digestible juice, it’s all about bio-individuality!  We all digest and absorb foods differently, it’s important to find what works best for you!

Personally, some days fruit or a smoothie is sufficient and other days I need more!  Eating a high-protein breakfast sets you up for the day by keeping you full for longer and preventing mid-morning slumps.

Here are some ideas for high-protein vegan breakfasts!

Cherry Almond Coconut Quinoa Porridge

Healthy Chia Waffles with nut butter

Overnight Oats

Veggie Loaded Avocado White Bean Salad on Toast

Feel Good Hearty Granola Bars

You can also try these mushroom and avocado breakfast burritos!!!

Mushroom and Avocado Breakfast Burrito ~vegan~ Plus, high-protein vegan breakfast ideas!

mushroom and avocado breakfast burrito with sriracha aioli
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4-6
Ingredients
  • 1 block of extra-firm tofu, pressed and crumbled
  • 1+ tablespoon extra virgin olive oil
  • 2 tablespoons braggs amino acids
  • 1 tablespoon toasted sesame seed oil
  • ½ tablespoon cumin
  • 1 carrot, shredded
  • 1 can black beans, rinsed and drained
  • 1 8 oz package mushrooms, sliced
  • 2 avocados, sliced
  • 4-6 whole wheat or gluten free tortillas
  • For the Sriracha Aioli:
  • 2 Tablespoons Vegenaise
  • spritz of fresh lemon juice
  • 1 teaspoon (or more depending on taste) Sriracha
Instructions
  1. In a large skillet, heat olive oil over medium heat. Add tofu crumbles, bragg's amino acids, toasted sesame seed oil and cumin. Cook until tofu becomes golden, stirring occasionally. Add shredded carrot and black beans, cook until beans are heated. Remove from skillet and set aside.
  2. Add an extra drizzle of olive to skillet and warm over medium heat. Add mushrooms and a pinch of sea salt, sauté until mushrooms have released their moisture and start to turn a dark golden color, around 8-10 minutes.
  3. Meanwhile, in a small bowl whisk together vegenaise, lemon juice and sriracha.
  4. Warm tortillas on the stove top or in a microwave.
  5. To assemble burritos, add a scoop of the tofu/bean scramble, scoop of sautéed mushrooms, avocado slices and sriracha aioli. Roll and eat!

This recipe makes a large portion.  I like put left-over tofu scramble on salads for a quick and easy lunch!

Mushroom and Avocado Breakfast Burrito ~vegan~ Plus, high-protein vegan breakfast ideas!

Enjoy your protein energized day :)

chia seed breakfast bowl ~vegan, gluten free~

Move over Wheaties…there’s a new breakfast of champions in town!  

The chia seed breakfast bowl is just as easy as to make as pouring a bowl of cereal, more nutritious and tastes even better!

chia seed breakfast bowl ~vegan, gluten free~

It takes 2 minutes to mix all the ingredients together, place in an air-tight container and refrigerate overnight.  Wake up and breakfast is ready!  You can also portion out into smaller containers for a great grab and go breakfast on the run!

This recipe makes 2 servings.  Each serving contains:

4564 mg Omega 3 and 1504 mg Omega 6

10 grams of fiber

12% daily value of calcium (from chia seeds alone)

250-300 calories and 10-15 grams of protein depending on the type of milk you use

I used a combination of soy milk and canned whole coconut milk to create a more custard-like quality…similar to Greek yogurt.  If you don’t like the tapioca consistency of chia seed pudding, blend it in a high-speed blender until creamy (that’s how I made this bowl!).

chia seed breakfast bowl ~vegan, gluten free~

This breakfast bowl will keep you energized all morning long!

chia seed breakfast bowl ~vegan, gluten free~
 
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Author:
Ingredients
  • ¼ cup chia seeds
  • 1.5 - 2 cups milk of your choice (soy, almond, coconut, hemp, etc.)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
Instructions
  1. Mix all ingredients in a bowl, whisk well to prevent clumping. Or blend all ingredients together using a high-speed blender.
  2. Note: For a thicker pudding, decrease amount of milk used.
  3. Store in an air-tight container and refrigerate overnight.
  4. Serve with toppings of your choice! Mangos, bananas, berries, kiwi, almonds, walnuts, cinnamon, maple syrup, pineapple, etc.

Check out my previous posts for more recipes and info on the superfood chia seeds!

cha cha cha chia

chocolate banana chia seed pudding recipe

pina colada chia seed pudding recipe

quick meals ~breakfast chia pods and overnight oats~

I hear a lot of people say they are too busy in the morning to eat breakfast.  Breakfast is essential for giving you sustained energy throughout the day and jump starting your metabolism.  I also hear people say it’s too expensive to eat healthy.  I have a solution to both problems!  These breakfast ideas take minutes to prep the night before and all cost under $1.00.  Even stopping at a drive thru fast food restaurant will cost you more time…and money!

quick meals ~chia pods and overnight oats~

I’ve talked before about the benefits of both chia seeds and oats.  They provide you with fiber, healthy omega 3 fatty acids, protein, calcium, etc…  In short, it’s MUCH healthier to grab one of these breakfasts on your way out the door instead of dragging your body down with a bacon, egg and cheese muffin!

I make mine on sunday night and have them ready to go all week long, they store well for days!

quick meals ~chia pods, overnight oats~

Here are three ideas but the possibilities are endless!

Cocobanana Chia Pod

1 1/2 tablespoons chia seeds

1 tablespoon shredded coconut, extra coconut for topping

2/3 cup coconut milk, almond or soy milk

1/2 banana, mashed

~Combine all ingredients, stir until well blended and pour in a small mason jar or air-tight container, let sit in refrigerator overnight and enjoy the next day!~

Pineapple Overnight Oats

1/4 cup old fashioned oats

1/4 cup almond milk, soy milk or coconut milk

1/4 cup pineapple juice (reserved from canned pineapple) or extra milk of your choice

1/4 cup greek yogurt or coconut yogurt

crushed pineapple (canned in juice or fresh)

ground flax seeds for topping

~Combine all ingredients, stir until well blended and pour in a small mason jar or air-tight container, let sit in refrigerator overnight and enjoy the next day!~

Chocolate Strawberry Chia Pod

1 1/2 tablespoons chia seeds

1/2 tablespoon cocoa or cacao powder

2/3 cup almond milk, soy milk or coconut milk

1/2 mashed banana

sliced strawberries

~Combine all ingredients, stir until well blended and pour in a small mason jar or air-tight container, let sit in refrigerator overnight and enjoy the next day!~

quick meals ~chia pods and overnight oats~

Experiment with other fruits, seeds, nut butters and grains to keep it exciting!

Don’t limit these to just breakfast either!  They make awesome afternoon snacks, provide pre/post-exercise nourishment and can be a guilt-free dessert!

www.beginwithinnutrition.com