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Make-ahead breakfast

All recipes are high-fat, adequate protein, designed to minimize carbs to roughly 40% of overall calories in order to lower overall inflammation and prevent disease; with almost nothing processed, and no soy or gluten, and a dramatic reduction of sugar.  We recommend making the meals with organic ingredients whenever possible.  The recipes are designed to create an overall daily diet of 40% carbs, 30% fat, 30% protein with the precise ratio varied each meal.

Make-ahead breakfastCategories
All CategoriesBreakfastDessertDinnerLunchPremium Recipes  Make-ahead breakfastNo cook mealsSaladsSoupsSmoothiesSnack
Acai Fat BombsNo-bake “fat bombs” filled with nuts, seeds, coconut oil and freeze dried acai berry powder. Keep in the fridge and grab on your way out the door on a frantic morning.
Acai, Avocado And Strawberry Freezer SmoothiesAcai berries are famously rich in antioxidants. This recipe uses freeze-dried acai berry powder as that is the most readily available source of acai berries for most people. These “freezer smoothies” are great for sipping on the go on a hot Summer morning. You can pop it in your bag (in a spill-free bottle) and by the time you get to work it’s defrosted enough to be sipped with a metal straw.
Almond Butter PancakesEasy, low-carb, high-fat, vegan pancakes which can be whipped up and either frozen or refrigerated until needed. Great for packing away with a few berries and taking to work.
Almond, Hazelnut And Cocoa ButterA natural, sugar-free, homemade chocolate and nut spread. Swirl through coconut yogurt or spread onto nut and seed bread (recipe below). If you can’t find toasted, skinless nuts, simply toast them in a 350 degree Fahrenheit oven for about 15 minutes until golden, and cool.
Avocado And Quinoa Breakfast Bowls (Quinoa And Avocado)This recipe can be made quickly and easily during a quiet Sunday evening or whenever you’ve got spare time to prep a few breakfasts. It’s great for people who prefer savory dishes in the morning, or like to wait unil the late morning before eating their first meal.
Avocado Hummus (Breakfast Side)A super simple, no-cook recipe to keep stored in the fridge to serve as a side to any savory breakfast recipe for extra fat and fiber. Great as a spread for low-carb crepes or with vegan scrambled eggs.
Blueberry Breakfast CakeA breakfast cake packed with juicy blueberries and topped with chopped nuts. Great for freezing and keeping on hand for when vegan, low-carb guests are staying.
Breakfast Cauliflower Rice BowlsThese bowls can be made the night before a busy morning. I like to make these bowls when I am using cauliflower for my dinner, as it’s easy to simply set some aside and toss it with veggies while I cook dinner.
Breakfast Mug Cakes (Strawberry And Almond)Mug cakes are made in the microwave in a few minutes. They’re a great way to treat yourself to a hot breakfast with a little sweetness, while still maintaining a vegan, low-carb and gluten-free diet.
Cauliflower And Cannellini Bean Hash BrownsIf you’ve got cauliflower lying around in the fridge and you want to use it up while it’s fresh, make these easy fritters and keep them in the fridge to grab and eat for breakfast during the week. If you’ve got extra time in the morning, heat them up and eat with half an avocado. Note: we cook the hash browns in the oven so you don’t have to stand by a hot stove.
Chia And Almond Overnight PuddingChia seeds are a wonderful source of fiber and fat. All you need to do is soak them in liquid overnight so they can hydrate and become soft. This recipe uses almond milk and slivered almonds.
Chickpea Pancakes With AvocadoIf you have a spare moment on a Sunday or weeknight, these chickpea pancakes are easy to whip up and store in the fridge for the week’s breakfasts. Serve with fresh avocado, salt and pepper.
Chocolate And Blueberry Overnight OatsA chilled, filling breakfast for chocolate lovers (without the sugar or dairy products). Chia seeds provide a lot of fiber and fat, while blueberries are a great source of antioxidants.
Energy CoffeeWhen you don’t feel like eating breakfast, or it’s simply too early to stomach a meal, you can get your energy hit by sipping an “energy coffee”. This is really a vegan version of the popular keto drink, “bulletproof” coffee.
Garlic Coconut MushroomsMushrooms don’t remain fresh for very long in the fridge, they tend to develop either a slimy or a wrinkled appearance. If you find yourself with a bunch of mushrooms to use quickly, whip up this easy breakfast. Note: I highly recommend serving this dish with vegan, low-carb seed bread (recipe further above)
Green Smoothie PacksFrozen, single-serve packs of green goodness ready to be blended with almond milk for an instant breakfast. While frozen avocados aren’t as delicious as fresh avocados, they’re great for blending into smoothies. Ideal for making use of an abundance of avocados without waste.
Green Veggie Breakfast BowlsThese bowls are the ideal way to pack your day with plenty of green nutrients and fiber. They feature nuts, seeds and oils to meet your healthy fat quota. If you’re having green veggies for dinner, chop a little extra and cook them up for breakfast tomorrow...killing two birds with one stone.
Lentil And Pumpkin Seed FrittersFiber-packed fritters using cooked lentils and pumpkin seeds. Perfect for packing away into a lunchbox and eating for breakfast on early-start work days.
Low-Carb Coconut, Flaxseed And Chia Seed Porridge MixPorridge made with coconut and seeds. A fantastic source of fiber and fat. This recipe makes a dry mix which can be stored in an airtight container. To make the porridge, simply mix with water or almond milk and cook in the microwave or on the stove.
Low-Carb Toasted Breakfast CerealA vegan, low-carb version of a classic breakfast cereal designed to be tossed into a bowl with plant milk, and eaten quickly and easily. Keep in the cupboard at home or at work so you’ve always got a simple breakfast to grab.
Low-Carb, Vegan Crackers With Avocado HummusA low-carb, vegan cracker recipe for people who can’t, or prefer not to eat a big meal in the morning but need something in their stomach. Avocado hummus can be made in advance and stored in the fridge all week to be eaten as a light breakfast accompaniment and as a snack.
Macadamia And Pistachio Granola BarsA grab-and-go breakfast snack for people who just need a little nibble in the morning, enough to power them through until morning tea or lunch.
Mixed Veggie Breakfast SauteA savory breakfast to make the night before, pack away and take to work the next morning. Heat up in the microwave and eat. Great for using up vegetables while they’re fresh.
Morning Hot Mocha MixA hot, spicy, chocolate drink to warm you up on cold mornings when it’s too early to eat a proper meal. This recipe makes a bulk lot of dry hot mocha mix.
Nut And Seed Cinnamon GranolaA fiber-rich granola of nuts, seeds and cinnamon, toasted with coconut oil. Granola can be served over coconut yogurt or berries, with a little almond or hemp milk.
Orange And Chia Seed Pancake Dry MixDry pancake mixes are very handy to have in the pantry. All you need is to mix the dry ingredients with water or nut milk, cook and eat. This recipe features chia seeds and orange zest.
Peanut Butter Low-Carb OatmealAn energy-dense oatmeal made from oats, chia seeds, hemp seeds and flaxseed. We add a dollop of natural peanut butter for flavor, fat and energy. Note: you can make this into a dry mix and store in a jar. Multiply the dry ingredients by 5 to create a dry mix containing 5 servings. Just add ¾ cup of nut milk and 2 tsp peanut butter and simmer in a saucepan until thick.
Pumpkin Spice MuffinsA Winter-themed muffin featuring pumpkin, spices and almonds. A great way to incorporate a little festivity into your morning without veering away from your vegan low-carb plan. A grab-and-go breakfast snack. Ideal for freezing. Note: next time you are incorporating roasted or steamed pumpkin into your dinner meal, leave a cup of it aside to make these muffis.
Raspberry, Chia And Almond LoafA sweet loaf which can be eaten warm, with coconut yogurt, or simply cold, on the go or at your desk. This loaf freezes really well.
Scrambled “Eggs” Mix (No Egg, No Soy)If you’ve got cauliflower to use up but you don’t want to factor it into your dinner, blitz it in the food processor, store in a bowl and use it for vegan, soy-free scrambled eggs in the morning. Add any veggies, herbs and spices you like...this recipe uses parsley and bell pepper.
Spiced Coconut PorridgeCoconut porridge is filled with fiber and energy, and can be made the night before. Reheat in the microwave and add a little more almond milk to loosen it up.
Tomato And Kidney Bean Breakfast ChiliA vegan chili which can be made the night before, or made far in advance and stored in the freezer. A great breakfast for people who like something hot and savory to start the day with. Beans provide fiber and energy for the day ahead.
Tropical Smoothie Prep PacksSmoothie packs are portioned packages of smoothie ingredients which are stored in the freezer until needed. To make the smoothie, simply add almond or coconut milk and blend. These particular packs are tropical-flavored, with mango, banana and pineapple. Because the packs are frozen, there’s no need to add any extra ice to your smoothie.
Vegan, Low-Carb Banana BreadThe ever-popular banana bread gets a vegan, low-carb makeover. Ideal for people who sometimes crave a little something sweet and baked with their morning coffee.
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