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


Also in News

Helping Kids Try a Plant-Based Diet
Helping Kids Try a Plant-Based Diet

by Steph Brontman February 16, 2018

Whether you were a picky eater as a child or not, chances are if you are a parent, you have dealt with the struggle of trying to get a child to eat a certain food. If your kids have grown up eating the Standard American Diet or basically any other diet besides a whole food plant-based one, chances are that they will be at least a little reluctant to try some of the new foods and this new way of eating. 
How to Talk to Your Pediatrician
How to Talk to Your Pediatrician

by laura dietrich February 08, 2018

As a mother of three, I am very familiar with talking to a pediatrician about raising children on a plant-based diet. Here are a few tips I found useful when discussing plant-based eating with your pediatrician.
Snacking in the Workplace
Snacking in the Workplace

by laura dietrich January 12, 2018

Snacking is a common habit that almost everybody does. Can it be healthy? Yes! The trick is keeping our snacks unprocessed and plant-based. We often reach for things like chips, cookies, crackers, and even candy.