Hellooo coffee lovers! I love coffee too, but you’ll almost never see me at the coffee shop, and here’s why. As a vegan, I struggle to enjoy drinking coffee out because most places only have soy milk or water-y artificially flavored nut milks as the only non-dairy options. Sure, it’s fun to go out with the girls for a coffee, but the milk options never taste good or blend in coffee, and I have to deal with those weird side-eye looks when the soy milk starts to separate and curdle…(vegans, you know what looks I’m talking about.)
It’s snowing today on Long Island, so I am writing this at home with a coffee in hand and pajamas still on. My house is drafty so on a cold morning, sometimes the only thing to get me out of bed is the thought of a giant, warm, delicious, savory bowl of vegetables. I love a potato bowl for any meal, but adding fresh brussels sprouts and chickpeas makes this one of my favorite and most nourishing breakfasts to enjoy during the winter.
This breakfast is so filling, so easy, takes only 20-30 minutes, and best of all, uses just one pan which makes for a lazier day in pajamas with fewer dishes to wash. Win-win right?
After a morning workout, this smoothie totally hits the spot.
CINNAMON COFFEE SMOOTHIE INGREDIENTS:
- 6 oz unsweetened almond milk (I use Pacific Foods organic.)
- 2 oz home-made cold brew coffee concentrate (I use…