This four-ingredient vegan pudding makes a perfect protein-packed breakfast. No berries? Top with whatever fruit you have on hand.
A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.
The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter.
Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this summer bowl is perfect for breakfast or even your next barbecue.
This make-ahead, plant-based, dairy-free breakfast will last up to four days refrigerated.
A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping.
Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.