If you follow me on Instagram, you probably picked up on the fact that I did a 3-day juice cleanse this week. We’ll talk more about that later this week, but this was my first real breakfast last week. I threw it together Wednesday night out of necessity – what could I whip up that was vegan (because you don’t want to not eat dairy/meat for three days and suddenly reintroduce it) and still full of protein and yummy and could feel like a real breakfast?
Food vibes after three days of juice feels good.
Speaking of going vegan because I love irony, California lifted the foie gras ban! On the last day of my juice cleanse! You better believe I vaguely thought about trying to go get foie gras that night before PETA or some asshole lobbyist ruined it again for the rest of us. Speaking of which, I could never be interested in a boy who didn’t know what foie gras was. A also said once a girl not knowing what foie gras was would be a deal breaker. Luckily we both believe in eating force-fed goose liver.
A vegan breakfast full of protein and healthy fat!
I wish I had more for you today in the word department but I’m at a loss. A combination of the Sunday blues/other things on my mind has me dealing with a slight bit of writer’s block. So just go make this parfait and then enjoy it and tell me how much you did.
I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).
Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.