Hello from yet another sunny day in CA. I am kind of tired of the sun, and I hope my child will get to experience the seasonal changes which I was able to enjoy when I was younger. Granted, it never snowed back home, but we had lovely autumns and the spring was amazing and long enough to collect strawberries, to have night picnics with friends and family, and to have walks on the beach.
Before I get into a whole nostalgia trip, let me tell you how much I enjoy hearing from you all. Bloggers always say this, don’t they- now I believe them. It is a wonderful feeling to hear from people who have read your blogs, your posts on Instagram and Facebook, and tell you how much they enjoyed them; benefited from them, or tried those recipes. Through these exchanges, I also find out what else you would like to see on the blog, and one of those is more low-carb options. I don’t count carbs, but I have friends who do, and I know it’s not always easy to find low carb vegan options. This is true especially for breakfast, with smoothies with mangoes, smoothie bowls with bananas and oats, overnight oats topped with more bananas. You get the idea. So I decided to present to you a few options to start your day with. I hope you enjoy them as much as I do!
PS: Before all that, you might want to look at my list of Clean Products for Big Appetites, because there are some low carb/keto options there which might be of interest. I have also recently written about 5 brands that are making this vegan mama’s life more convenient, so have a look at there as well. Finally, bookmark this resources page, since I edit it regularly.
I LOVE flax seeds. I make sure my little one has flax seeds regularly, in his smoothies/ “popsicles”, and chickpea pancakes. I use flax seeds all the time in my dressings/dips, and even in home-made crackers, as part of my hormone-health-focused diet. Besides healthy fat, they are loaded with nutrients and fiber.
So this creamy porridge will not only warm your cool mornings in a few seconds, without extra sugar intake; it will also be good for you- body and mind.
- 3tbsp coconut flour
- 1 tbsp ground flaxseed
- 1 cup unsweetened plant-based milk
- 1 tsp coconut oil
- sweetener of choice (optional- to taste)
- almonds to serve
Combine the coconut flour and ground flaxseeds in a bowl and mix well.
Pour the milk into a small saucepan and boil. Reduce heat to low, and stir in the dry mixture. Continue to cook, stirring occasionally, for around 1 minute until thick.
Serve it warm with almonds, seeds, or fresh fruit (raspberries, blackberries, and strawberries are low-carb options). You might also add vegan butter/spread.
Peanutbutter-Chia Superfood Pudding
For this, I used the Forever Beautiful mix from Yoursuper. This mix has chia seeds, acai, maqui, acerola, maca, and blueberries (all of them organic). I highly recommend trying it out. BUT if you don’t yet have this mix at home, feel free to sub for chia seeds. Just like flax seeds, chia seeds are loaded with nutrients, omega-3 fatty acids, fiber, and anti-oxidants.
- 1/2 cup nut/seed butter (no added oil, no added sugar. I used Artisana pecan butter, but anything Artisana will be just amazing. Pecans are among the nuts with the lowest-carb count but feel free to use a substitute.)
- 3/4 cup unsweetened plant-based milk
- 1/4 cup Yoursuper Forever Beautiful mix (or chia seeds)
- 1 tsp vanilla extract
- 3 -4 tbsp (or to taste) liquid sweetener of choice (I used date syrup, but you might want to try Lakanto monk fruit for a low carb option.)
- a small handful of coconut flakes (optional).
- Toppings of choice: You can top with coconut flakes, nut butter, blueberries, or low carb granola.
Low carb, adaptogenic protein muffins
I use YourSuper Plant Protein in this one, but again, you might use substitutes. I think any vanilla/neutral/banana protein powder would work. I like Plant Protein because it has only a handful of ingredients, it gives energy (due to maca) and the taste is only slightly sweet, mostly neutral. I use this mix regularly, even during my detox.
I also added one serving (2 tsp) of YourSuper Plant Collagen because yes, it’s probably the cleanest “collagen” support out there, but it’s also YUMMY! I love it in lattes, too, because it gives this light creaminess to them. But because of the vanilla and lucuma, I also like to add this mix to muffins and pancakes, for extra sweetness. That said, it’s encouraged, yet totally optional.
- 1/2 cup almond flour.
- 4 tbsp YS Plant Protein mix (you can sub for vanilla/neutral/banana protein powder, around 30-32 gr).
- 1 tsp baking powder.
- 2 tsp cinnamon.
- 1/2 tsp pumpkin pie spice
- 2 tsp YourSuper Plant Collagen (optional).
- 1/2 cup nut/seed butter of choice. (I used Artisana pecan butter).
- 1/2 cup pumpkin puree.
- 1/2 cup coconut oil (I like Nutiva or Garden of Life, virgin, unrefined. They come in glass jars!).
In a large mixing bowl, combine the dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
Pour the batter in the muffin pan evenly. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. You should check around the 12-minute mark by inserting a toothpick (I use a chopstick!), if they are not ready, check again around the 15-minute mark. Allow the muffins to cool in the pan for 10 minutes.
Scrumptious Tofu Scramble
This one is extremely versatile. I make it for us, adding chives, sliced pitted olives, mushrooms, cut spinach or kale, sliced red peppers, and all kinds of spices like turmeric and cumin. Our little one gets to have additional nutritional yeast and ground flax seeds. Feel free to omit the oil, add your favourite spice, or yummy veggies.
- 1 tablespoon olive oil
- 1 16-ounce block firm or extra-firm tofu, crumbled.
- 2-3 tbsp nutritional yeast
- salt- to taste
- turmeric- to taste
- ground cumin- to taste
- 2 tbsp unsweetened plant milk (I use almond milk)
- Sliced vegetables of choice (optional)
Heat the olive oil in a pan over medium heat. Bring the crumbled tofu and cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
And finally: Low carb pancake
The first time I have ever had a pancake was when I first moved to the United States. That said, it has quickly become one of my weekend-staples, if not always to enjoy it myself, but to make for others. I have a paleo-vegan recipe which I make for the little one (just bananas, oats, and plant milk). I also make a veganized and healthier version of the traditional pancake recipe, where I use flax seeds instead of eggs, and nut butter instead of butter. This one is a brand new addition. You are welcome to experiment with alternatives (yogurt, olive oil, sugar-free chocolate chips. You can even try vegan cream cheese, instead of oil!) and let me know what you come up with yourself.
- 1 1/4 cup almond flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- cinnamon (to taste)
- 1 Tbsp granulated sweetener of choice
- 1/4 cup unsweetened applesauce
- 2 Tbsp coconut oil (melted)
- 1/2 cup plant-based milk
Mix the dry ingredients (almond flour, cornstarch, baking powder, cinnamon, and sweetener of choice) in a mixing bowl. Blend well.
In another bowl, mix together your wet ingredients (applesauce, oil, plant based milk). Again, blend well.
Add wet and dry ingredients together, and blend thoroughly.
Oil-spray your pan, and heat on medium heat. Lower the heat before pouring 1/3 cup of the batter into the pan.
Cook until the bottom of the pancake is golden brown.
When the bottom side of the pancake reaches the desired consistency, flip it to cook the other side for a couple of minutes. Again, what you want is that golden brown colour, but make sure to not burn it!
Remove the pancake from the pan and place it on a plate.
Meanwhile, spray the pan again, if needed, and pour in another 1/3 cup of the batter.
Continue until the batter is gone. This should make about 4 generous sized pancakes. If you want smaller portions (to feed a larger group!) feel free to pour 1/4 cup of the batter instead of 1/3 cup.
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Editor’s note: The information in this article is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programme.
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