Gluten-, dairy-, lactose-free – Vegan
Whether you wish to breakfast without gluten and dairy (lactose) or you simply want to try a plant-based alternative to the classic cheese sandwich, the beginning of a new way of eating can be quite intimidating. Yet, you will learn that the possibilities are endless.
Having breakfast is without doubt the most beautiful moment of my day. When I was advised by a medical expert to reduce my use of milk products, I had to reorient myself. After all, I absolutely love yogurt in all of its shapes (regular, kefir or Greek yogurt), along with fresh fruits, nuts and seeds.* When I challenged myself to go cow’s milk-free for breakfast, a new world opened up to me. Now I create a freestyle and nutritious breakfast every day with whatever is in my fridge. I love to nourish myself well.
After greeting the day (and the sun), I take time for myself with yoga, a walk or a meditation. After that I cannot wait to prepare the first meal of the day.
After all, a nice breakfast is a treat. It is like starting the day with a gift to yourself. Below you will find some of my nourishing breakfasts. They are vegan, gluten and dairy free, are packed with flavour and contain no added sugar. I do not measure my breakfast portion with a scale and eat until I am full. Below you will find indications which can serve as guidance for one serving.
Get inspired by the (new) colors and flavors. Consider it your first moment of selflove for the day!
Tropical bowl with pink yoghurt, kiwi and orange
Add two handfuls of ripe seasonal fruits (peach, apricot, banana or other) as well as a tablespoon of coconut yoghurt and a teaspoon of pink pitaya, strawberry or raspberry powder to a blender and blend for a few seconds on high speed.
Pour the smoothie into a bowl and top with chopped kiwi, peach, orange, cashew nuts and coconut flakes.
Enjoy that instant vacation mood!
Mango coconut yoghurt bowl with red fruits, apple and peanuts
For this breakfast I used frozen strawberries and raspberries. I like the juice that is released and also the softer taste of the red fruits after thawing.
Let 250g (or more) of frozen strawberries and/or raspberries thaw and pour the delicious juice into a breakfast bowl. Arrange the strawberries and/or raspberries next to it. In addition, add a delicious red autumn apple, cut into small cubes. Add a few tablespoons of mango coconut yogurt as well as a handful of melon seeds and a handful of peanuts.
Now spoon through the bowl and taste how the smooth mango coconut yogurt mixes with the juice, the sweeter peanuts and the crispy apple…
Keeping your liver in good health is extremely important for your overall digestion and well-being. That is why I add a teaspoon of milk thistle powder to my breakfast bowl from time to time.
You will find the recipe here.
* With regard to the breakfast including yogurt, fruit and seeds, I was mainly inspired by Pascale Naessens.