Vegan Pregnancy Breakfast Recipes | Chest Exercises

Lentil Granola

Ingredients:

1 cup (250g) red lentils (don't use green/french lentils.  These have a VERY strong lentil flavor and do not work well with this recipe)

1/4 cup (32g) maple syrup

2 teaspoons cinnamon

1 teaspoon vanilla extract

Directions 

Preheat your oven to 300 degrees F (150C).

Add lentils and 2 cups filtered water to a boil, then reduce to simmer.  Simmer for about 5 minutes or until just tender but still ‘al dente’.

Drain lentils and combine with maple syrup, cinnamon and vanilla.  Spread mixture out on a cookie sheet (I used a silicon mat to avoid any use of oils).  

Bake for 15 minutes.  Stir  (if you are using nuts, add at this point). Keep baking for another 45 minutes, stirring every 15 minutes.

Cool and store in an airtight container.

Serves 4

Macros per serving:  11g Protein  0g Fat,  41.5g Carbs (lower carbs by swapping maple syrup with a few drops of stevia)

Breakfast Cookies

Ingredients:

¾ cup (150 grams) Red Lentils, dry

1/4 Cup (62 grams) Natural Peanut Butter

1/4 Cup (57 grams) Coconut Sugar (or adjust sweetness with Stevia or Xylitol to reduce sugar)

1 tsp Aluminum-Free Baking Powder

1 tsp Vanilla Extract

Directions:

In a small saucepan, bring red lentil and ¾ cup water to a boil, then reduce to simmer.  Cook until lentils absorb all the water and become tender. Remove from stove and cool.

Add all ingredients to the mixer and beat on low, until it starts to thicken and set up a bit. Then use a small scoop and drop on a baking stone.

Bake at 350 degrees for 12 minutes, then, using a fork, press down to about 1/2′ thick. Put back in the oven for another 10-15 minutes, depending on how crispy or brown you want the outside.  Makes 16 cookies.

Macros for entire recipe:  35g Protein, 33g Fat, 95g Carbs

Strawberries and Cream Smoothie

1 cup rinsed white beans

1 cup strawberries

1.5 cups plant milk

stevia to sweeten

Blend all ingredients in a high speed blender, such as a Ninja and serve.

Tofu Scramble 

Ingredients

4 oz tofu

2 Tablespoons Dijon Mustard

2 Tablespoons Nutrition yeast

salt/pepper to taste

Directions:  Heat a frying pan over medium heat.  Break apart tofu into crumble size pieces and add to pan along with mustard, nutritional yeast and salt/pepper.  Combine and cook for 5 minutes, or until heated and mixed thoroughly.

Tempeh bacon used is Litelife Brand.