Updated: Apr 13
Vegan & Gluten-Free
This breakfast literally takes 15 minutes to whip up on a sunny Saturday! Start your day right with a nutritious protein packed breakfast — after a 5:45 F45 class that is!
Serve with some crusty gluten-free sourdough, or on its own.
2 tbsp. olive oil
A handful of shredded oyster mushrooms
1 block extra firm tofu, crumbled
1 can of cooked black beans
1 tbsp. curry powder
2 tbsp. blackstrap molasses (optional)
A handful or two of samphire (or any other quick saute greens)
A handful of spinach
2 tbsp. pumpkin seeds
Sea salt and pepper
Saute all ingredients in a warm skillet in the order of listing! Add a splash of water if the mix is a little dry. Enjoy!
Let me know if you give this a try! Ally X