This post is sponsored by Bob's Red Mill. We appreciate the love they put into their products, being sure they are certified gluten-free and vegan when possible! :)
Just when I thought there could be nothing better than our homemade bagels, this happened...Everything Pretzel Bagels. They are easy, oil-free and delicious! 
Just when you thought breakfast couldn't get any better, we present to you our Vegan Breakfast Nachos! These babies are oil-free, loaded with some amazing plant ingredients and guess what! You can eat as much as you'd like as these are good for ya, and won't have you feeling like poop after :P
We are back at it again with another savory breakfast idea for you to try out. If you haven't already check it out, last month we shared a Loaded Vegan Chickpea Omelette recipe that you will DEFINITELY want to try out if you love these nachos.
This recipe is part of a vegan brinner collaboration. What is brinner? Well that is a great question, I had to think twice about that myself haha. Brinner = breakfast for dinner and it is something that I have enjoyed my whole life but didn't have a name for. It just makes breakfast foods and dinner that much more enjoyable.
This post is sponsored by Bob's Red Mill. We appreciate the love they put into their products, being sure they are certified gluten-free and vegan when possible! :)[/caption]
An easy to make chickpea omelette that is not only good for breakfast, but is also great for lunch and dinner. And it's an egg-free omelette?! Why yes, yes it is. It's amazing how innovative vegan cooking has become, there is basically a vegan substitute for anything you can dream of (and more ????).
This post is sponsored by our cereal fam at Attune Foods! We appreciate the love they put into their simple ingredient, organic & non GMO products, and today we are showing love for their cinnamon brown rice cereal :)[/caption]
When breakfast and dessert merge, you know you’re in for a treat! I’ve taken our date-sweetened banana bread, crusted it with cinnamon crispy brown rice cereal and turned it into french toast—talk about a flavor explosion you won’t soon forget. After this, I’m not sure if breakfast will ever be quite the same. 
On Monday I released one of favorite posts yet-- How To Roast Kabocha Squash. I know it was a fairly simple post and not much of a recipe, but not only is it one of my absolute favorite foods, it is also one people misconceive as difficult to cook/eat. Today I am going to share with you all a winning combo that I discovered after my recent kabocha squash obsession, a kabocha squash breakfast bowl filled with yogurt, granola, and a touch of maple syrup.
If you don't have kabocha squash accessible to you, acorn squash and butternut also go well with this combo!
If you need a hand figuring out just how to prepare kabocha squash, click the image above to visit my previous blog post to help you out :)