Looking for an alternative to your usual breakfast? One that’s delicious, filling and easy? Perhaps one that’s also high in protein AND contains a good serve of veg?

Well you, my friend, have come to the right place!!

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Baked pumpkin with cinnamon is SO underrated. It’s sweet, really filling, and a great source of long-lasting energy from complex carbs, fibre, antioxidants and vitamin A.

Pair that with my omega 3 and protein packed flax pudding, some vegan yoghurt, fresh fruit and crunchy walnuts, and you have yourself a winning breakfast!

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Obviously drowned in copious amounts of cinnamon pre-digging in…

Give it a go, tag me on Instagram and let me know what you think!

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Ingredients:

  • Leftover baked pumpkin with cinnamon, see Notes

  • 1 tbsp flaxmeal

  • 1 scoop plant based protein, flavour of your choice

  • 1/2 cup vegan yoghurt (check out my recipe here!)

  • 1 banana

  • Handful of strawberries

  • 1-2 tbsp walnuts, chopped

Method:

  1. Combine flaxmeal with protein and about 1/2 cup water, mixing well. Allow to sit for 5 minutes to form a thick pudding.

  2. Chop your fruit!

  3. Assemble pumpkin with flax pudding, yoghurt and fruit in a bowl, topping with walnuts and extra cinnamon.

Notes:

  • I like to bake bigger batches of pumpkin at once to have enough for a few meals. Just chop your pumpkin (with the skin on!), place on a baking paper lined tray, sprinkle with cinnamon and bake for about 30 minutes at 200°C until soft. Once cool, store in an airtight container in the fridge for up to 5 days.

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