Welcome to Bo’s kitchen. Bo is a cat loving, herbal tea hoarding foodie from the UK with a passion for plant-based food. Today we stepped into Bo’s Kitchen and picked four amazing breakfast recipes for you to try.
I hope my blog inspires you to try more plant-based meals. Whether you’re vegan or not I aim to create easy to prepare, nutritious, delicious recipes.
BLUEBERRY BREAKFAST MUFFINS
Let’s start breakfast right with these delicious muffins. These muffins are the perfect way to use up any bits and bobs sitting in the back of your cupboards: “I can’t bear wasting food, so love these ‘throw it all in’ recipes, there’s nothing more satisfying to me than making something delicious without having to go and buy more ingredients.”
COOKIE DOUGH MILKSHAKE
Thick and creamy, gently infused with vanilla, cinnamon and nutmeg and sweetened naturally with medjool dates and maca to add a lovely caramel flavour: “this shake is just the thing when you’re craving something cold and creamy, but not as heavy as a smoothie. I’ve used chia seeds and blended oats to help thicken this, which gives the added benefit of keeping you fuller for longer!”
SALTED CARAMEL SMOOTHIE BOWLS
Salted caramel. One of those flavours that almost instantly makes your mouth water. These salted caramel smoothie bowls take a couple of minutes to prepare and can fuel your busiest days: “You can top these bowls with whatever you have lying around, but I went for rawnola, dark chocolate, almonds, banana, cinnamon, lightly toasted coconut chips and quinoa puffs. My rule for toppings is always to add lots of different textures, I love a smooth spoonful of smoothie with some crunchy seeds or nuts – heaven!”
GOLDEN COCONUT PANCAKES
The base of these little golden babes is chickpea flour, which is naturally gluten-free and works well in pancake and crêpe recipes. You can find it in the World Food aisle at supermarkets and is sometimes labelled as ‘gram’ or ‘besan’ flour: “You can make these pancakes ahead of time and simply reheat with a little coconut oil when ready to serve. You can even freeze them for a super speedy, fuss-free breakfast. I like making a big stack on a Sunday morning to nibble on through the day.”\
Bo is one of the judges at our News & Trends and Health Blog Awards Ceremony.