Breakfasts On-The-Go (Vegan/Plant-based) | JessBeautician

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Little Brown Bag: http://bit.ly/2mFHeRX
ElephantBox containers: https://elephantbox.co.uk/collections/lunchboxes-snackpots
Wooden spoon: http://amzn.to/2lY8B5f


MONDAY/IDEA #1: FLAPJACK FINGERS & CHERRY CHIA JAM POT:
1/3 cup coconut oil: http://amzn.to/2auaUxl
1/3 cup maple syrup: http://amzn.to/2aub6Nd
1 1/2 cup oats
Chia Jam (Use your chosen fruit!): https://youtu.be/r-_pprScm3M?t=2m11s
To make the flapjacks, first preheat the oven to 180 degrees celsius, next add the coconut oil and maple syrup to a small saucepan on a low heat. Gently warm those through together before then adding in the oats. Give that a good stir together until it all sticks and then add it into a lined bread or baking tin. Place that in the oven to bake for 30 minutes or until golden brown. Remove, leave to cool and then slice it into fingers or squares. Fill a small pot with some chia jam and then place that in a box along with a few of the flapjack fingers for dipping. Store leftover flapjack in an airtight container, in a cool, dry place for up to 5 days.

TUESDAY/IDEA #2: HAZELNUT PUFFED RICE CEREAL & FRESH STRAWBERRIES:
1 1/2 cups puffed brown rice: http://amzn.to/2lYn0yB
1 tbsp hazelnut butter: http://amzn.to/2eNtePa
2 tbsp maple syrup: http://amzn.to/2aub6Nd
Almond milk: http://amzn.to/2koIwi7
First preheat the oven to 160 degrees celsius, then in a mixing bowl add the hazelnut butter and maple syrup, and mix them together until smooth. Next add in the puffed brown rice and mix it again until it is all coated well. Place on a lined baking tray, even it out and then put that in the oven for around 10-15 minutes until it goes crispy. Remove it and leave it to cool before transferring half of it into a pot. Fill a small leakproof pot with almond milk, then fill the rest of the box with fresh strawberries or any other fruit you like. The cereal makes two servings and you can store any remainders in an airtight container in a cool, dry place for up to 3 days.

WEDNESDAY/IDEA #3: RASPBERRY & VANILLA SMOOTHIE YOGHURT:
1 frozen banana
1/2 cup frozen raspberries
1/2 tsp vanilla powder: http://amzn.to/2mm9uGu
1/2 cup almond milk: http://amzn.to/2koIwi7
Kiwi, strawberries etc.
Hazelnut Puffed Rice (See Tuesday/Idea #2)
Goji berries: http://amzn.to/2d16LOK
Cacao nibs: http://amzn.to/2emi5Uo
First slice up some fresh fruit such as kiwis and strawberries. In a food processor blend up the banana with the frozen raspberries, vanilla powder and the almond milk until it's smooth. Transfer that to a container, add on the fresh fruits and then in another small pot add your toppings such as the Hazelnut Puffed Rice Cereal from the day before, goji berries and cacao nibs.

THURSDAY/IDEA #4: MUSTARD MUSHROOMS & TOAST:
1 tbsp olive oil
400g mushrooms
1 tsp wholegrain mustard
Black pepper
1 slice rye bread (or any bread of your choice!): http://amzn.to/2mlrh2u
First chop up the mushrooms, half smaller ones and quarter larger ones, then add the olive oil to a small pan on a low heat and next add in the mushrooms. Cook those off and then transfer 1/3 to a container, leave them to cool and then refrigerate. To the rest of the mushrooms in the pan, add the wholegrain mustard and season with black pepper, mix together well and leave it on a very low heat. In the meantime, toast some bread. Then transfer the mustard mushrooms to a small pot and if you're toasting the bread, once it's done add that to the box also. You could also add some fresh spinach to this or herbs such as basil or parsley.

FRIDAY/IDEA #5: AVOCADO BREAKFAST CUPS:
1 avocado
Cooked mushrooms from the day before
8 cherry tomatoes
1 tbsp fresh chopped dill/basil
1 lemon
First quarter the cherry tomatoes, then add the leftover cooked mushrooms from the day before into a mixing bowl with the chopped tomatoes, add in the fresh dill, squeeze in the juice from 1/2 lemon, season with salt and black pepper, then mix it all together well. Cut the avocado in half, remove the stone, mash it up until soft and make a well in the centre. Add those to a container and then top them with the mushroom and tomato mixture, then slice the other half of your lemon into wedges and add those in too.

WHAT I'M WEARING:
TOP - Whistles (Similar: http://bit.ly/2m8c4OH)
BRACELET: http://bit.ly/2dTKKRu
BEAD RING: http://bit.ly/2lYFgZx
NAILS - Ciate 'Beach Melba': http://bit.ly/2jJXzQv
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