Vegan Breakfast Jars Recipe & An Invite to the New Leaf Breakfast Club

Over at the New Leaf Breakfast Club – where I share breakfast recipes, discuss breakfast, other’s get inspiration and post their journeys to maintaining a healthy breakfast I was given the task of helping one of my vegan clients come up with a heathy, quick, tasty breakie that’s full of protein and fibre and was savoury. So once I replenished the tahini I had shockingly ran out of I got into the kitchen and invented my Vegan Breakfast Jars.

Yes, I’m always talking about the importance of breakfast – it’s the most important meal of the day.  Getting it right means you’ll feel fuller for longer, more focused, snack less, aid weight loss and just be happier.

The combination for the Perfect Breakfast is simple:

• Some good quality protein: giving your body fuel for neurotransmitter production, muscle repair and brain power.

• Some good quality healthy fats – helping you feel fuller for longer, and support about a billion body processes

• Fibre Fibre Fibre – this is part of a carbohydrate, but the part you miss when you’re mainly eating white, fluffy things. Its the stuff you have to chew in whole grains and vegetables. Not the sugary sweet, melt in your mouth stuff that the majority are chowing down on for breakfast. Fibre is essential for healthy digestion, regulates blood sugar levels and maintains sustained energy throughout the morning till lunch time.

Prepared breakfasts are often packed with sugar, sodium and crappy processed vegetable oils. Not to mention very little of the three key macronutrients mentioned about. Making your own is easy – really – it is. It doesn’t have to take long and most of the time you can prepare it ahead of time so you can grab it in the morning and go go go. But don’t forget to chew.

Over at the New Leaf Breakfast Club – where I share breakfast recipes, discuss breakfast, other’s get inspiration and post their journeys to maintaining a healthy breakfast I was given the task of helping one of my vegan clients come up with a heathy, quick, tasty breakie that’s full of protein and fibre and was savoury. So once I replenished the tahini I had shockingly ran out of I got into the kitchen and invented my Vegan Breakfast Jars.  Join The New Leaf Breakfast Club by signing up here. You’ll love it.

VEGAN BREAKFAST JARS RECIPE:

Ok – so my Vegan Breakfast Jars may not look like a 5-starred breakfast – but it sure does taste like one and nutritionally it is 10-starred!

This recipe does require a little bit of preparation – it is similar to chia pudding, but a savoury version – you layer goodness into a jar and then store them in the fridge until you’re ready to eat them. I’d say they’d keep in the fridge for about 3-4 days. So making a few on Sunday afternoon will be a good move.

The recipe is seriously flexible – feel free to add whatever veg, nuts & seeds you like. I’ve made it this ways as it’s what I had in the fridge at the time.

YOU WILL NEED:

• 2 cups of cooked quinoa

• 1 tbs each of pepitas, flax, hemp, sunflower or any nuts you like

• 1 handful of chopped herbs (I used mint & coriander as it is what I had in the fridge)

• 1/2 lemon squeezed

• 1 cup of grated vegetables (I used carrot and cucumber today)

• A few tablespoons of tahini

• 1 avocado, chopped in to little pieces or mashed

• 1 cup of cooked lentils (tinned is ok, and feel free to swap with any other legume for that fibre fibre fibre)

• Olive oil

• Salt & Pepper

METHOD:

First make the NUTTY SEEDY BASE: In a bowl mix the quinoa, seeds/nuts, lemon juice, a splash of olive oil and fresh herbs together. Taste and season with S&P.

Once you have all your other ingredients at hand you can begin to assemble.

In jars or tupperwear place a few spoonfuls of the quinoa mix in the bottom – until about a third of the jar is packed.

Then place a layer of grated vegetables of your choice, then a spoonful of tahini, then 2 spoonfuls of the legumes, followed by the chopped avocado.

Squeeze some lemon juice & sea salt on the avocado (or add fresh every day to stop it from going soggy and brown).

Now you’re ready to go! Store them in the fridge and you have an excellent VEGAN, HEALTHY, WHOLEFOOD, PROTEIN RICH BREAKFAST.