Breakfast Meal Prep (Plant-based)

Here are four healthy plant-based breakfast meals you can prep for the week.

This week, I prepared a breakfast meal prep for my cousin. She gave me complete freedom in choosing what to make, but she mentioned that she isn’t a fan of overnight oats. However, if you enjoy them, they could be a great meal prep option!

Since she hasn’t tried chia seed pudding before, I decided to include it on the menu. You all know how much I love chia seed pudding and its health benefits! It’s an excellent way to kick off the day, plus you can get creative with all the different flavor combinations.

The chia seed puddings I prepped for her this week were:

• Spiced Apple chia seed pudding

• Blueberry chia seed pudding with a blueberry compote layer on top

• Pumpkin spice chia seed pudding (testing stage)

• granola+ mixed nuts for topping

The Spiced Apple chia seed pudding recipe will be out later this week!

Next on the list is Spelt flour pancakes. I paired the pancakes with a side of blueberry compote.

One batch of spelt flour pancakes yields about 7-8 pancakes. You can store 2-3 pancakes in each meal prep container, giving you a delicious pancake breakfast for 2-3 days during the week.

What I love about using spelt flour in this recipe is that you don’t feel bloated or fatigued after eating the pancakes, unlike with traditional ones.

Spelt flour does contain gluten, but the gluten structure is different from that in modern wheat. Some individuals with sensitivity to modern wheat find that they can tolerate spelt better.

Spelt Flour is a good source of nutrients, including fiber, protein, and B vitamins. It also contains minerals such as magnesium and iron.

These pancakes are light, satisfying, and delicious. Plus, the “vegan buttermilk” in the recipe helps break down the gluten in the flour, resulting in a more tender pancake.

The spelt flour pancakes recipe or banana pancake recipe can be found in my Cookbook. But definitely try out my other pancake recipes like the Pumpkin Spiced Pancakes Recipe or Breakfast Sweet Potato Pancakes Recipe

Next on the list is Potato Mushroom Spinach Sauté.

This delicious sauté has Yukon gold potatoes, portabella mushrooms, poblano peppers, red peppers, onions, spinach, and chickpea flour.

You might be wondering about chickpea flour—yes, it’s a game changer! When you lightly coat your potatoes with chickpea flour, it creates a crispy crust around the potato pieces. It’s absolutely delicious!

The breakfast potato combination is high in iron, calcium, potassium, vitamin A, C and K.

One bowl contains roughly 15 grams of plant-based protein.

This is a great option if you prefer savory breakfast dishes. You could also swap out the Yukon gold potatoes for sweet potatoes or substitute a chickpea scramble for the potatoes.

The recipe will be out later this week.

And last but not least, Pumpkin Muffins! These plant-based Pumpkin Muffins are healthy, refined sugar-free and delicious!

If you’re a fan of pumpkin spice, you’ll love these muffins! They come topped with a delightful almond flour crumble. They’re sweet but not too sweet, moist, fluffy, and absolutely addictive.

By the time you see this newsletter, you will have already received the pumpkin muffin recipe, so definitely try making them!

They’re perfect for meal prepping, as one batch makes 18-24 muffins. You can easily store them in the refrigerator for up to a week or freeze them for up to two weeks.

Oh, and did I mention that each muffin is only about 93 calories and contains 6g of natural sugar? Yep! Healthy and you can indulge a little.

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That concludes the breakfast items I prepared for her for the week!

In the coming days, I’ll be sharing the recipes for some of these dishes to inspire you to meal prep for your week.

If you enjoy meal prep idea newsletters, please comment on this post, and I’ll be sure to create more like this in the future!

Much love,

-Steph