breakfast + brunch
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This sweet, delicious Banana Bread Latte went viral on TikTok for good reason! It truly tastes like banana bread in a glass, thanks to the sweet banana bread syrup made from bananas, brown sugar, and spices. Plus, you can serve this latte hot or iced, making it perfect for any season! If you’ve ever traveled…
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This easy, delicious Blueberry Croissant Bread Pudding features buttery croissants, blueberries, and a sweet brown sugar and orange-infused custard. This is the perfect way to use up leftover or stale croissants! A delightful twist on a classic, this bread pudding can be served for breakfast or dessert. Plus, it can easily be prepared ahead of…
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Cozy, delicious Apple Pie Overnight Oats are the perfect healthy autumn breakfast! Made with warm spices and hazelnuts, this recipe is vegan and gluten-free. I love overnight oats because they’re the perfect way to get dessert-y flavors, but in a convenient and healthy way! Instead of going through the hassle of making an entire apple…
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This is the Best Vegan Avocado Toast recipe, with grilled bread and a well-seasoned avocado mash to top it off! On my Instagram feed I have a ton of photos of this avocado toast, but I realized I’ve never really written up an official recipe! Avo toast has cemented its place as one of the…
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This Fall Harvest Breakfast Skillet is the perfect cozy autumnal breakfast, made with sweet potatoes and savory sage. Vegetarian + gluten-free. I have to say, I am SO glad to be posting both vegan and vegetarian recipes on my blog now. I don’t know why I held off for so long. Well, I do know…
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Egg-in-a-hole toast, or what I’ve always called Rhode Island Red Toast, is a simple and easy vegetarian breakfast that can be made in minutes! Today is April 1st, 2019. It is incredibly ironic that I am making my big announcement today (it’s April Fool’s Day), but I post on Mondays and this is just how…
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These Vegan Guacamole Breakfast Bowls are a fiery way to start your morning, with sautéed pepper, spicy paprika potatoes, and tangy guacamole. Earlier today I was reading a post by a food blog, Sarah’s Cucina Bella, about how food blogging has changed in the last ten years. And while I have only been blogging for…
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I originally wrote this post back in September of 2017, when this started out as a vegetarian recipe. Then, in the spring of 2018 I changed it so that it would be a vegan recipe. At the time, I was struggling with my eating identity. I wasn’t completely vegan, but I didn’t eat eggs or…
