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WHAT I EAT FOR BREAKFAST | Dr. Esselstyn & Other Plant-Based Docs

Dr. Shireen Kassam, MBBS, FRCPATH, PhD :
“There’s a breakfast I think … there’s got to be one best breakfast which has to be oats, whether it’s hot cooked oats or whether it’s overnight cold soaked oats and steel-cut whole oats, which then eaten with some sort of fruit like berries and has some additions like flax seeds or hemp so I think you can’t go wrong if you eat oats berries and some sort of seed for breakfast.”

Dr. Cyrus Khambatta, PhD in Nutritional Biochemistry, Co-Founder of Mastering Diabetes :
“My favourite plant-based meal of all time, is an a large acai bowl. So, in that bowl what I usually do is take a acai packet frozen acai packet and I blend it with something like bananas … then it turns into this sort of soft-serve thick ice cream consistency and then on top of that I will add a bunch of fruit all that Mangos all that Papayas a lot bananas all that dates on top of that and it tastes great it’s nice and cold it’s super refreshing and it’s very satisfying.”

Dr.Mahesh Shah, General Practitioner
“Only there’s great lots of fiber, lots of minerals and vitamins, but I sprinkled flax seeds on it which are great for your Omega 3, chia seeds … Again, great for Omega 3, hemp seeds great for protein and omega-3 as well and some sunflower seeds and pumpkin seeds. And then I like to put a little bit of date sugar on top as well, just to give it that slight sweet taste and maybe a bit of cinnamon as well.”

Dr Pamela Popper, PhD, President of
Wellness Forum Health:
“My favorite breakfast, but it’s not only my favourite breakfast it’s what I eat like a 363 days out of 365 I make a smoothie that we have the ingredients here it has almond milk and vegetable powers and banana and frozen fruit and ground flaxseeds and food grade green tea tbsp of overseas and then I have with that it’s a nice great big 20 ounces 14 grams of fiber kind of thing and then I have two pieces of Ezekiel bread toast with fat-free hummus and it’s a lot of calories but it gets me through the morning exercise and keeps my blood glucose levels for you know even for a real long time so that’s my favorite breakfast.

Dr. Caldwell Esselstyn, Author of
Prevent & Reverse Heart Disease:
“For breakfast, I almost always will have old-fashioned Quaker Oats with raspberries, blueberries, strawberries and blackberries some raisins a banana and then some oat milk I felt like that really holds me

Dr. Joel Kahn, MD – Cardiologist
“The data has been reasonably strong that breakfast isn’t a meal you should skip. So, one line permits, it’s gonna be a big bowl of oatmeal, it’s gonna be some fresh blueberries, maybe frozen, it’s gonna be walnuts, it’s gonna be the spices I love.
I’m gonna put cinnamon and go put nutmeg, I’m gonna put all spice. I’m gonna put ground cloves, maybe some cacao nibs and it’s gonna be thick and just wonderful.”

Dr Dean Sherzai, MD,
Former Health Minister:
“And you know, everybody says steel cut oats and and berries so yeah definitely that’s a major car but we have vegan pancakes and you know we have vegan cheese with bread and we have we love having potatoes with all kind of garnishing on it for breakfast the choices are so many and we have two kids a 13 year old and an 11 year old and out our our game is that every day we would have something different ”

Dr. Ayesha Sherzai, MD, Physician:
“My favorite breakfast recipe is tofu scramble. We eat a lot of tofu which is an excellent plant-based protein and the way I make it is, you know I make it very spicy. I lived in India, I have, I have this .. this love for spices and we cook it with onions and garlic and turmeric and paprika and coriander and cumin. We eat it as is, with some baked potatoes sometimes or we roll it up in a whole-wheat tortilla as a tofu scramble burrito and I think. that’s my favorite breakfast.”

Dr Robert Ostfeld, MD, Cardiologist:
“So, my breakfast usually is one of two things. Not now, the overarching theme is, I want it to be quick and easy. So I’ll have the giant ball of oatmeal sometimes I’ll have two .. or a smoothie and the smoothie I’ll toss in like a ton ton of greens a ton of frozen fruit and I’ll just I’ll literally drink an entire Vitamix full

Dr Michelle McMacken, MD, Assistent Professor of Medicin, NYU
“What I eat many many many days of my life is overnight oats. and the way I make overnight oats is I take old-fashioned rolled oats I add either almond milk or soy milk that’s unsweetened I like to add frozen berries and it’s delicious it’s filling it’s filled with fiber it’s filled with antioxidants and Phytonutrients and it keeps me going all morning while I’m seeing patients

Dr. Barry Gritz, MD, American Board Of Psychiatry and Neurology
“I have found a place around town that actually has amazing vegan burritos, I mean beautiful scrambled tofu with an ancho chili dip that might be something I might have for breakfast.”

Dr. Celeste Palmer, MD, FAAP, Pediatrician:
“it is green season, so in the garden we have collard greens kale arugula and so I use those in the smoothie with lemon apple pears, some dates, regular water or coconut water and that’s what I drink on my way into work.”

Dr Roxanne Georg, MD, FAAP,
“My favorite, by far is probably like ..you know .. plant-based cliche but, avocado toast with some tomatoes and salt and pepper and nutritional yeast. I put a little bit of like help seasoning on there, so I get a little bit of my iodine dose for, you know, the week.”

Dr Brooke Goldner, MD,
Board Certified Physician :
“So I have my husband and two sons and we all drink green smoothies for breakfast right now. I mean, for the past, I’d say a year two at least, we’ve had the favorite one of the family, which is Green’s from Costco, so it’s just a mix of greens kale spinach all that stuff, flax or chia seeds, depending what was on sale. And then, mango pineapple and really ripe bananas and water and we blend those up and we all just chug them down.”

Dr. Martica Heaner, PhD,
Exercise Physiologist:
“Sometimes, when I’m feeling .. you know, a little bit more .. wavering towards a junk food breakfast, I’ll make some grits. I am from the south and so I’ll take some grits which is, you know, made from corn and I will add some nutritional yeast and some jalapenos and salt and pepper and it’s delicious. The nutritional yeast gives it a little bit of a cheesy flavor and of course the jalapeno spices it up and then a lot of times, obviously, it leftover so I might have some .. you know, veggies or pasta or something. So that’s what I eat for breakfast .”

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My 16 Favourite Healthy Vegan Recipes

MY FAVOURITE OATMEAL RECIPES:
— Breakfasts: 1:16, Lunch: 4:16, Snacks: 7:13, Dinner: 9:06
__________________

RECIPES:

—– BREAKFAST —–
1. Stovetop Oats
Combine 3/4 cup rolled oats and 1.5 cups unsweetened almond milk in a small pot over high heat. When boiling, reduce heat to low and let simmer, stirring occasionally and watching to make sure it doesn’t boil over. Once thick, stir in 1 tsp cinnamon and 1 mashed banana. Remove from heat and serve with any toppings. My favourites are peanut butter, strawberries and banana.

2. Baked Oatmeal
Combine 1/2 cup oats, 1 mashed banana, cinnamon (optional), 1 tsp baking powder, and 1/2 cup almond milk. Place in a mini ramekin or other oven safe dish and bake for 25 minutes at 350F. Add any desired toppings, my favourites are strawberries and peanut butter with almond milk.

—– LUNCH —–
1. Lettuce Wraps
Take a piece of Romaine Lettuce (or any lettuce with a large, flexible leaf) and fill it with brown rice/quinoa, smoked tofu/veggie beef cooked in hoisin sauce, sautéed bell peppers/carrots/zucchini/or any vegetables, sautéed onions and mushrooms, avocado and salsa, nutritional yeast or vegan cheese, hot sauce, and anything else of your choice.

2. Avo-Tomato Sandwich
On two slices of bread/bagel, spread 1/2 a mashed avocado, a sprinkle of nutritional yeast and add some tomato slices. Optional things I like to add are spinach/lettuce, alfalfa sprouts, and ground flax seeds.

—– DINNER —–
1. Spaghetti and “Meat” Balls
Boil spaghetti pasta according to package instructions and set aside.
In a pot, steam chopped broccoli until tender. Saute mushrooms, onions, and any other desired vegetables until cooked. Separately bake/saute bought “meat” balls.
Optionally, you can bring saute all of this together in a large skillet with the tomato sauce to make a more uniform “meat” sauce, or it can just be dished into a bowl with the spaghetti with sauce over top.

2. Pesto Pasta
In a dry skillet over medium-high heat, toast 1/2 cup of pine nuts until golden brown. Set aside. In a food processor, process two bunches of cilantro and 4 cloves of garlic. Once mixed, add in your toasted pine nuts, 1 tsp salt, 1 tsp black pepper, 1 tbsp lemon juice, optional smoked paprika, and process until smooth. If it’s too dry, add in some olive oil or water until it reaches your desired consistency.
I love putting this over pasta (whole wheat, rice or zoodles) with avocado and nutritional yeast.

3. Veggie Burgers
Prepare patty’s according to package instructions, or make your own.
I like to eat mine on a toasted whole wheat bun with hummus, avocado, tomato, any other veggies (spinach, lettuce, sprouts, mushrooms, etc), and nutritional yeast for a cheesy flavor.

4. Spring Rolls
Prepare angel hair or fettuccine rice noodles as per package instructions. Chop up bell pepper, cilantro, avocado, cucumber, mushrooms, smoked tofu, bean shoots, and shred some carrots. Soak your rice paper wrap in lukewarm water for about 10 seconds until soft, then fill with any fillings of your choice. Dip into peanut sauce.
Peanut Sauce Recipe:
In a food processor, process 1/2 cup peanut butter, 1 tablespoon minced garlic, 1/4 cup tamari (soy sauce), 1/4 cup water, 1 tablespoon rice vinegar, 1 teaspoon hot sauce, 1 teaspoon sugar or other natural sweetener until smooth. Be sparse with soy sauce as it can be quite salty.
An alt. spring roll recipe –

5. Chickpea Omelet
Blend or hand mix 2/3 cup water, 1/3 cup chickpea flour, 1 tbsp ground flax seed, 1 tbsp nutritional yeast, 1/8 tsp turmeric, 1/2 tsp baking powder, 1/2 tsp garlic powder, salt and pepper to taste. Pour it over a greased skillet over medium-high heat. Let it cook like you would a normal omelet, flipping when the edges are firm and there are bubbles. Once the other side is cooked, put it on a plate and fold over any fillings. I fill it with sauteed veggies (mushrooms, spinach, bell pepper and zucchini) and sprinkle on nutritional yeast.

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THINGS TO DO AT THE ALGARVE | vegan food & activities | the vegan travelers

The Algarve – the southernmost region of continental Portugal. Blue Atlantic Ocean, sandstone-colored cliffs, turquoise bays, beige sand beaches, white old towns and green nature parks adorn the beautiful coastline. With Europe’s most sunny days justifiably known as the sunshine paradise, all sorts of things other than sunbathing can be done here as well.

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MY MORNING ROUTINE | FullyRaw Vegan

This is my morning routine in Bali! I have been in Bali for a few months now, and I hosted my very first fullyrawretreats. I am excited to show you a little bit of what my life looks like in the mornings before I begin the rest of my day.

About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself.