School & Work Savoury Breakfasts (Vegan/Plant-based) | JessBeautician

Description

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Elephant Box: https://elephantbox.co.uk
Elephant Box Two-in-One (Gifted): https://bit.ly/2uVszof
Elephant Box Leakproof Canister (Gifted): https://bit.ly/2D7PbGz

Little Brown Bag: https://bit.ly/2Kl20mR*

KITCHENWARE:
Spice jars: https://amzn.to/2PaMHdQ*
Flat pan: http://bit.ly/2w3Wsni*
Pans: http://bit.ly/2Fca968*
Toaster: http://bit.ly/2GSWmSz*
Measuring cups: http://amzn.to/2tIfqB2*
Measuring spoons: http://amzn.to/2IlCQzv*
Chopping board: http://bit.ly/2EficzH*
Knife (Gifted): https://amzn.to/2P2YHia*
Lemon squeezer: https://amzn.to/2CUAmZC*
Glass bowl: https://amzn.to/2v33Ez3*
Dining table: http://bit.ly/2xkih1z*
Dining chairs: http://bit.ly/2RR3apK*


OPEN BREAKFAST SANDWICH
2 slices wholewheat bread
Spinach
Red cabbage sauerkraut: https://amzn.to/2UitcTe*
1/2 avocado, cubed
Baby plum tomatoes, halved
1/4 can chickpeas
Juice 1/2 lemon
Chopped fresh parsley
Black pepper
Hummus
Chopped walnuts
Hemp seeds: https://amzn.to/2USNRkU*
Pumpkin seeds: https://amzn.to/2VDb8V6*

Place the bread in the main container with the hummus in the snack pod, then sprinkle over the chopped walnuts, hemp seeds and pumpkin seeds. In the leakproof canister, place the spinach, sauerkraut, avocado, chickpeas, lemon juice, chopped parsley and black pepper, gently shake to mix.



BAGEL WITH CRUNCHY LAYERED HUMMUS
Bagel, toasted and halved
Hummus
Crispy onions
Hemp seeds
Sesame seeds
Poppy seeds
Dried chives
Crushed peppercorns

Baby plum tomatoes

Place the bagel in the main container with the baby plum tomatoes. In the snack pod, place a good few spoonfuls of hummus and then to make the crunchy layer to go on top, add an equal amount each of crispy fried onions, hemp seeds, sesame seeds, poppy seeds, dried chopped chives and crushed peppercorns.



CHICKPEA SCRAMBLE BOX
1/2 can chickpeas
1/4 cup white onion, chopped
1/4 tsp turmeric
1/4 tsp onion granules
1/4 tsp garlic granules
1/4 tsp paprika
Salt & pepper

Handful spinach
Baby plum tomatoes cherry tomatoes
parsley
1/2 avocado, sliced
Pinch chilli flakes
Sriracha: https://amzn.to/2XbLDe9*
Spring onion, chopped
Fresh parsley

Raspberries, blueberries, pumpkin seeds

Mash the chickpeas in a bowl using a potato masher. Then over in a pan on a medium heat, add in the chopped white onion and cook that off in a little oil until it softens. Add in the mashed chickpeas, along with the turmeric, onion granules, garlic granules, paprika, salt and pepper. Turn the spices through, add in a splash of water to bring everything together and cook that off for around 10 minutes.

In the main container, place the spinach, sliced avocado, plum tomatoes, then add on the Chickpea Scramble, sprinkle over the chilli flakes over the avocado, drizzle over some sriracha, then add on the spring onion and parsley.



GRILLED MUSTARD MUSHROOM SANDWICH
1 small avocado, mashed
Handful kale, torn and stems removed
Juice 1/2 lemon
2 tbsp nutritional yeast: https://amzn.to/2KsiVUv*
1 tsp onion granules
Pinch chilli flakes
Salt & pepper

1 portobello mushroom, sliced
2 tsp dijon mustard

2 slices wholewheat bread
Hummus

To make the ‘Avo-kale’, add the avocado into a bowl, then add in the kale, lemon juice, nutritional yeast, onion granules, chilli flakes, salt and pepper, massage everything into the kale using your hands.

Brush a grill pan with some oil, then grilled the mushroom slices on both sides for a few minutes each. Once the second side is grilled, brush the dijon mustard over both sides and continue to cook it for a couple more minutes. Spread some hummus over both slices of wholewheat seeded bread, place on the Grilled Mustard Mushrooms, add half of the Avo-kale on top, then slice it in half. Place the other half of the Avo-kale in an airtight container in the fridge.



CHICKPEA SMASH WRAP
Seeded tortilla wrap
1/4 can chickpeas
Chopped tomato
Handful spinach
Avo-Kale
Vegan Sriracha Mayo: https://amzn.to/2T3GbYb*

Blackberries, blueberries, raspberries

Smash the chickpeas on a seeded wrap and mash them with a fork. Add on the chopped tomato, a good handful of fresh spinach, the other half of the Avo-kale, then drizzle over some sriracha mayo, then wrap it up and slice it in half.


I’M WEARING:
Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw

Disclaimer: This video is not a paid for advertisement, however, the containers were kindly gifted to me from Elephantbox, as disclosed above.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
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