Breakfast by Brian Taschner, M.D.

by PlantPure Team March 17, 2016

Breakfast by Brian Taschner, M.D.

Dr. Brian Taschner, of Lee Memorial Health System in southwest Florida, developed these healthy, whole-food, plant-based breakfast options. Give some of these a try during your Jumpstart!

Ezekiel (or similar) toast or English muffins
Spread with nut butter and banana, or top with mashed avocado (can season with salt, pepper, lemon, cumin, and paprika).

Overnight oatmeal
Soak 1/2 cup of whole oats with 3/4–1 cup of unsweetened nut milk (almond, cashew, coconut, etc.) overnight. Oats will be soft in the morning and can be topped with fruits (berries, banana, cherries, chopped apple, etc.), nuts (pecans, almonds, walnuts, shredded coconut), and seeds (chia, flax, hemp, etc.). Can also use Bob’s Red Mill Muesli, to which milk can be added in the morning. This already contains of variety of grains, seeds, and dried fruits.

Cold cereal
Dry cereals with fruits and plant-based milks are quick and healthy breakfast options. Choose whole-grain cold cereals: whole-wheat or oat cereals, with soy, almond, or rice milk and berries, peaches, and/or bananas.

Check the nutritional information labels for:
ingredients — no added oil
low sugar — less than 6 grams per serving
low sodium — less than 200 mg per serving

Easy breakfast bars
Mix two mashed ripe bananas with 4 oz. of organic unsweetened applesauce, 1 1/2 cups of old-fashioned oats, 1/2 tsp vanilla, and 1/2 cup of blueberries (or other berries/fruit). Can add 1/4 cup nuts (if desired) and/or shredded coconut. Can put in muffin pan or 8-inch by 8-inch baking pan over parchment paper and bake 20–25 minutes at 350 degrees. These can be made in bulk and refrigerated.

Banana oatmeal pancakes
In a blender, puree 1 1/2 cups nut milk with 1 cup oatmeal. Add 2 medium ripe bananas, 1/2 cup whole-wheat flour, 1/2 tsp salt, 1 tablespoon and 1 teaspoon baking powder, and blend until mixed. Let batter sit for 10 minutes. Cook 1/4 cup pancakes in nonstick sauté pan. Can add blueberries, banana slices, chopped nuts, etc. These can be made in bulk and refrigerated.




PlantPure Team
PlantPure Team

Author



Also in News

Small Space Gardens
Small Space Gardens

by laura dietrich July 21, 2017

Because of space limitations, this summer was the first time in many years that I did not have a garden.  One of my favorite things to do in past summers was to walk out into the garden and pick a handful of herbs to brighten my plant-based dishes.  I decided to create a “small-space garden” on our front porch steps and planted rosemary, basil, thyme and mint in pots.  They turned out to be a decorative, productive and attractive addition to our front porch. 
Getting Started on Your Whole Food Plant-Based Journey
Getting Started on Your Whole Food Plant-Based Journey

by PlantPure Team July 19, 2017

Often times we are overwhelmed with everything there is to learn about a Whole Food Plant Based Lifestyle. After watching many people venture into this healthy journey, I have my top 5 tips that will help you start and maintain a healthier lifestyle.
Summer Fun with Kids
Summer Fun with Kids

by Kimberly Campbell July 13, 2017

I know I tend to stick to ‘food,’ so this blog is slightly off topic.  But this is about a topic I love – kids!  My first career was teaching, and in between years of teaching, I spent some time at home with three kids.  I think it is safe to say I spent lots of time with kids, inside and outside the

love our recipes?

BUY OUR COOKBOOK

The PlantPure Nation Cookbook brings our powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the film, promoting the health benefits of a whole food, plant-based diet.