Almond Breeze Brunch Workshop

almond breeze brunch workshop /

Happy Friday! I hope you have brunch plans this weekend, because today I have a little brunch recipe inspiration to get you started…

Last weekend, we flew to California to host this super fun brunch cooking class with Almond Breeze. It was a blast getting to meet & cook with a few fans of the blog (of all ages!). First we made my favorite frittata recipe with summer squash, cherry tomatoes and basil. This is a great easy recipe, especially with the abundance of late summer produce that’s in season right now.

Brunch Workshop / Summer Tomato Basil Frittata @loveandlemonsalmond breeze brunch workshop /

Of course we couldn’t have an almond milk party without smoothies. At the class, we made super fruity Emoji smoothies. What is an emoji smoothie, you ask? It’s an instagram-able smoothie where the combinations are based on your favorite little phone icons!

Brunch Workshop / Emoji Smoothies @loveandlemonsBetter with Breeze Brunch Workshop w/ Love & Lemons Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons

And for a sweet treat – waffles! We made these vegan waffles which are made with whole grain spelt flour. The recipe uses flaxseed meal instead of egg, coconut oil instead of butter, and they’re sweetened with maple syrup. Everyone mixed their batter and took turns at the waffle irons before moving on to the topping bar – a.k.a. the “take the picture of your waffle” area.

Steal this waffle bar idea for your next brunch party: set up a bunch of toppings (yogurt, assorted fruits, maple syrup, etc)… have your guests mix their own waffle batter and then and top them however they like!

Brunch Workshop / Whole Grain Vegan Waffles @loveandlemonsalmond breeze brunch workshop / loveandlemons.comBrunch Workshop / Whole Grain Vegan Waffles @loveandlemons

If you make these recipes, tag your photo with #betterwithbreeze on Instagram!

chilaquiles with avocado

Chilaquiles with avocado /

I’m thinking of trying to grow avocados this spring… I don’t really have a green thumb, but I eat so darn many of them, I figure it’s worth a try. (Also, I’m just now realizing that this is my 3rd avocado recipe in a row – oops!) If anyone has any experience growing them, please let me know! I’m guessing that I probably have to start soon…

Today’s recipe is something I really love to make at home because it tends to be a little too greasy for me at restaurants. Chilaquiles are usually considered hangover food and it all starts with frying tortillas in a skillet. Of course, I went a little (a lot) lighter on the oil so they toast in the skillet and crisp up without becoming an oily mess. This way, we reserve a few extra calories for that brunch-time margarita!

Chilaquiles with avocado /

Remember this chile salsa from a few weeks ago? Here’s another way to use it… this meal comes together really quickly if you have some on hand in your fridge. (If not, see below for other sauce suggestions). This is perfect topped with fried eggs, but it would be equally delicious with black beans if you’re vegan.

vegan coffee cake muffins

vegan coffee cake muffins / loveandlemons.comvegan coffee cake muffins /

I’m heading to Chicago later this week and I’m trying to think warm thoughts… It’ll be all of 1 degree when I land… and, (brr), my skin just isn’t that thick anymore.

These muffins are a variation of my absolute favorite childhood breakfast: my Grandma Kissel’s coffee cake. On cold snowy mornings, there was nothing better than waking up to smell of warm cinnamon-ey cake wafting through the house.

Of course these are slightly healthier and also vegan – using almond milk instead of sour cream and coconut oil instead of butter. But this is cake after all, so whatever you do, don’t skimp on the best part – the crumbly walnut topping.

christmas morning recipe roundup

christmas morning recipe roundup / @loveandlemons

Merry almost-Christmas morning, let the brunching begin! Here are a few of our favorite breakfast-ey recipes… sweet, savory, and even a little bit healthy:

recipes pictured above:
Blueberry Banana Pancakes  /  Mango Salsa Waffle
Kale Pesto Scramble  /  Vegan French Toast
Blackberry Lemon Cake  /  Flaxseed Waffles
Migas Breakfast Tacos  /  Matcha Vanilla Smoothies

some other deliciousness around the web:
World’s Easiest Cinnamon Rolls from Minimalist Baker
Slow-Cooked Kale Omelettes from Sprouted Kitchen
Cranberry Orange Scones from The Faux Martha
Banana Baked French Toast from Cookie + Kate
Cornbread Pancakes with Maple-Lemon Curd from Naturally Ella
Gingerbread Buckwheat Cake from Edible Perspective


Vegan French Toast

vegan french toast /

The first year Jack and I were together, he was working in Austin while I was finishing college in Chicago. He’d come visit me nearly once a month. It feels like such long time ago now (11 years, yikes)… many of those early memories are fuzzy, but a few stand out.

Friday nights, I would take the blue line to the airport to “pick him up” and we’d ride back to the city together. I was always late, he was always mad (or madly in love, ha). 

Saturday mornings, we would head to the Pick Me Up Cafe where he would read The Onion in print (back then I think they only distributed it in Chicago), and I would eat vegan french toast. He’d read me funny headlines and I would ramble on about how this french toast couldn’t possibly be vegan. It was that good.

vegan french toast /

This one is close, or maybe better. Even Jack was surprised it didn’t have eggs. I used vanilla Almond Breeze almond milk, millet flour, nutritional yeast, (which seems strange, but it gives it that eggy essence), cinnamon, nutmeg, and lots of maple syrup. I loved it with chewy ciabatta bread, but this would be gluten free if you sub in gluten free bread.

vegan french toast /