From Doctor to Chef: What I eat for breakfast as a plant based chef

Join me as I share my favorite plant-based breakfast! As a plant-based personal chef, I love creating delicious whole foods plant-based meals. Watch and see what a plant-based chef enjoys on a relaxing morning off! Recipes are listed below!

Banana Plant based French Toast

1 ripe banana
1 cup plant based milk
1 TBS vanilla extract
½ tsp cinnamon powder
Pinch of salt
1 TBS flour
1 TBS cornstarch

Blend all ingredients until smooth
Use ladle or ¼ measuring cup to measure out batter onto greased pan on medium heat. It cooks quickly so flip after about 90 seconds until carmalized. Cook other side for about a minute

Chickpea Scramble
⅔ cup chickpea flour
Garlic powder
Onion powder
Italian Seasoning
Kala Namak ( black salt)
Black Pepper
Turmeric ( for color)
⅔ cup water
Whisk all ingredients together until smooth like pancake batter
In medium pan add oil and pour batter in to cover bottom of pan. Allow to sit until thin crusts forms about 2-3 minutes. Flip over and cook for additional 1-2 minutes before breaking up cooked flour to create scrambled look
Take off heat and enjoy

Strawberry topping
½ cup strawberries
2 TBS lemon juice
1 TBS coconut sugar
Sliced Strawberries in medium heated pan. Add lemon juice and pinch of salt until softened. Can sweeten with coconut sugar ( 1-2 TBS)


Garlicky Kale
1.Add avocado oil to medium heated pan
2.Add washed kale and saute to desired consistency
3.Season with salt, garlic powder, onion powder, and nutritional yeast

⌚️Timestamps:
0:00 - Intro
0:21 Starting Banana( Plant Based )French Toast
2:20- Blender Cleaning Tip
2:42 Batter and Bread
4:20- Chickpea Scramble Seasoning
5:00- Flipping French Toast
5:25- Finish Chickpea Scramble Batter
7:22-Finish French Toast
8:14- Cook Chickpea Scramble
9:07-Garlicky Kale
9:55- Plating
10:27- Taste Test
11:12- Taste Test