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This is me, the self-proclaimed avocado hater (yep, I do. not. like them.) telling you that I’ve finally found something with avocado that I actually like. It’s true! Honestly, I’ve always been an avocado hater, they are too squishy and green for my taste and if they are on a warm sandwich? Forget it! Nope, not interested. But, once I figured out that you could smash a small amount of avocado on toast and mix all kinds of fun toppings with it (like crispy split peas), I started to change my tune.
For my once in a blue moon avocado toast (I’m still warming up to it!), I usually go avocado, salt, red pepper flakes, and hot sauce. Simple, doesn’t take too much like avocado and usually keeps me full for a few hours until it’s time for second breakfast. But, I needed to come up with something with a little more staying power and fiber, to keep me full when I’m trying to power through a full day of work or out and about on a weekend. The perfect mix in and topping to solve this ended up being.split peas! I really don’t use split peas enough at all, forgetting about them most of the time until I need a batch for a soup recipe, but they ended up being a perfect topping for my new favorite avocado toast. The trick with this recipe is to prep the night before, with soaking the beans and then making them crispy right before stirring into the avocado mixture for your toast.
I love that this is one more way to reach the Half-Cup Habit goal of adding ½ cup serving of pulses to your diet just three times a week! Split peas are part of the pulse family (in addition to beans, chickpeas and lentils) and are full of fiber and nutrients that keep me full until it’s time for second breakfast/early lunch. Coming from an avocado hater, that’s a pretty tall order to get me to love avocado toast.
A filling and easy breakfast, these healthy gluten-free pancakes are the perfect way to start your day! Even better, they’re also vegan.
We are officially entering into stay-inside-for-brunch season, am I right? I love a good brunch out on the weekends as much as anyone else, but considering the temperature sometimes doesn’t get above 20 these days (brrr!) and leaving the comfort of my cozy house sounds downright terrible, sometimes we opt for brunch in instead. (more…)
This post is sponsored by Zevia. Thank you for supporting the brands that make this space possible!
If there’s one thing I forget about during the holiday baking season, it’s cranberries! I’m all about the chocolate and even gingerbread, but usually cranberries get forgotten in the frenzy of holiday baking. Not this year! I teamed up with Zevia to create a fun vegan (more…)
I know we are drawing nearer and nearer to Christmas (and there are cookies to come!), but I don’t want to forget about brunch! I always forget that the weekends should not only be filled with cookie baking, but brunch too! I’ve been throwing together this (more…)
How was your Thanksgiving? Did you eat ALL the things? How many kinds of pie did you have? My Thanksgiving was actually pretty low key around here and I loved it. My parents came to visit and we made a lentil loaf, lots of mashed potatoes, and topped it all off with generous slices of my favorite peanut butter pie. I love the balance of hosting Friendsgiving the weekend before (cooking and (more…)
The easiest vegan Dutch baby, made in the blender and topped with brown sugar sauteed pears and apples! One bowl and ready in 45 minutes.
This post is sponsored by Nasoya Tofu. Thank you for supporting the brands that keep this space possible!
You know when you just really NEED brunch but don’t want to make the effort to put on real pants and go out into the world (aka my struggle every Sunday)? This vegan Dutch baby is going to solve all of your brunch at home problems. I usually love a savory breakfast (give me ALL the potatoes) but sometimes, I really just crave a sweet breakfast. Now, I love pancakes and waffles as much as the next girl, but I’ve discovered my new favorite easy vegan breakfast, a vegan Dutch baby! (more…)