makes two bowls + leftover topping

Ingredeints:
3 cups fluffy quinoa (quinoa cooking instructions here) *unflavored, cooked in salted water
1 cup vanilla soy milk warm
spices of your choosing (cinnamon, nutmeg, cayenne)
almond butter
Bowl of my Sticky Banana Bread Cereal Topping

To  Make:
1. Spoon your fluffy quinoa into serving bowls. Add however
much vanilla soy milk you would like. Add more for a thinner bowl and less for a thick bowl. Heat in microwave on high for about 1-2 minutes just to warm and thicken the creamy quinoa (the same way you would for oatmeal - only the quinoa is fully cooked already).

2. Prepare your Sticky Banana Bread Topping on your stove top. this should take about 6 minutes. Very easy. And this is what makes the entire house smell like warm banana bread.

3. Add an optional dollop of almond butter to your quinoa, some cinnamon, and then a few scoops of the warm topping. Enjoy! 

Sticky Banana Bread Cereal Topping

1 1/4 cups raw walnuts, roughly chopped/some left whole
2 bananas, diced into chunky cubes
2-3 Tbsp agave or maple syrup
1/4 tsp cinnamon
1/8 tsp vanilla extract (opt’l)
1 tbsp safflower oil + pinch of salt OR 1 Tbsp vegan butter spread (veg spread)
optional: dash of cayenne for those who like  it with some heat!

Directions:

1. Warm up a nonstick skillet. And prep your fruit and nuts.

2. Add the  oil or butter – wait until sizzling hot.

3. Toss your bananas and walnuts with the sweetener, spices and vanilla. Add to hot skillet.

4. Allow to saute  for about 5 minutes over med-high heat. Stir a bit so that the nuts don’t burn.

5. Remove from heat. Cool slightly. Add to cereal or store in the fridge until ready to be used. The mixture will become sticky in the fridge.

lunchboxbunch.com

Ingredients:
1 slice whole grain bread
1 Tbsp maple almond butter
3/4 banana, very thinly sliced
dash cinnamon
sprinkle of chia seeds
sprinkle of raw cacao nibs

Directions:

1. Pile everything on and enjoy

lunchboxbunch.com

Ingredients:
Bagel Base - toast and spread nut butter(s) on top:
1 bagel or 2 slices toast (any variety)
1 Tbsp chunky almond butter (or other nut butter)
1 Tbsp chocolate hazelnut butter

Maui-Grilled Banana:
1 large banana
1-2 tsp Earth Balance vegan butter
OR extra virgin coconut oil + pinch of salt
2 Tbsp unsweetened coconut flakes
a few pinches of cinnamon
a few pinches orange zest

optional:
a few drops vanilla extract
dash of cayenne for some heat
chia seeds
Flax seeds or flax oil

Directions:

1. Melt your oil or vegan butter in a saute pan over high heat.

2. Thinly slice your banana into about 3-4 long strips. Place in pan.

3. Add the cinnamon, coconut and optional vanilla and cayenne over top. Allow to cook for a good few minutes until the oil absorbs and the pan is really sizzling.

4. Flip the bananas - they should be nice and blackened with the edges getting crispy. Add more coconut and cinnamon over top and cook for a few more minutes - just before the edges become overly blackened. A bit
of black color and burnt edges is what you want.

5. Turn off heat and quickly add the orange zest to the hot pan so that the aroma warms and infuses
the banana. Next, shake the pan so that the toasted coconut spread in the pan mingles with the cinnamon and orange zest to coat the hot, soft banana in Maui essence. Set pan aside.

5. Toast the bagel or bread, spread with nut butter and add warm banana over top.

6. Add leftover toasted coconut from the pan over top along with chia seeds and or flax seeds or flax oil. Apple slices, citrus, baby spinach, berries, mango, avocado and more would compliment this plate. Serve warm.

lunchboxbunch.com

Ingredients:
1 cup soy or almond milk, vanilla
1 banana, frozen
1/3 - 1/2 avocado
1 cup ice
1 Tbsp dark chocolate cacao powder (dairy-free)
1-3 tsp agave or maple syrup
protein boost: 1 scoop or your favorite vegan protein powder
(hemp, soy, etc..)
optional: 2-4 Tbsp frozen grapes, to add more sweetness and frosty texture

Directions:

1. Blend and Serve

lunchboxbunch.com

Ingredients:
3/4 cup wild blueberries
1 cup vanilla almond milk (or any non-dairy milk)
*use less liquid for a thicker shake!
1 large banana, frozen
1/2 cup cubed watermelon, frozen

Directions:

1. Blend and serve.

lunchboxbunch.com

Ingredients:
1 ripe banana (mashed)
1/2 Cup whole wheat flour
1/2 Cup all-purpose flour
3/4 Cup soy milk
1 Tablespoon sugar
2 Tablespoons olive or hazelnut oil
3 teaspoons baking powder
1/4 teaspoon salt
1/3 Cup vegan chocolate chips
Olive Oil Cooking Spray

Directions:

1. In a mixing bowl, blend all your ingredients except chocolate chips for 2 minutes. You want the mix to be completely blended and without any clumps.

2. Then mix your chocolate chips in with a large spoon until they are evenly mixed into the batter.

3. Heat a cast iron skillet at a medium heat. Once your skillet is hot, spray with olive oil cooking spray. Ladle batter onto skillet and spread into pancake. Once you pour it onto the hot skillet it will start to cook so try to make them the desired size and shape. let your pancake cook until it begins to bubble slightly on the top and the edges begin to look puffed and dry. Then flip the pancake over and cook the other side. Flip a few more times until the
pancake is a nice golden brown.

meettheshannons.com

Ingredients:
1 ripe banana, mashed
1 cup almond milk or water
1 cup buckwheat flour {or other flour}
3 Tbsp flax meal
1/4 cup vanilla protein powder
2 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
 1/8 tsp ground clove
 1/4 cup chopped walnuts or pecans
 1/4 cup chocolate chunks

Directions:

1. Combine dry ingredients.

2. Mix in thoroughly mashed banana.

3. Slowly stir in almond milk or water. You may need more or less liquid depending on the size of your banana.

4. Fold in nuts & chocolate.

5. Pour batter onto medium hot griddle in 4″ circles. Cook a few minutes on each side. Serve warm.

sideofsneakers.com