Our popular two-ingredient dough bagels are easy to make vegan with a simple swap. Here, we use pureed pumpkin (instead of Greek yogurt) combined with self-rising flour to make a dairy-free version of the easiest bagels ever. A little pumpkin pie spice takes them to next-level deliciousness. Want to go even further? Add a tablespoon of pure maple syrup to the dough. Then spread on some nut butter or vegan cream cheese and breakfast is served!”
- 1¼ cups self-rising flour, preferably whole-wheat or gluten-free (see Tip)
- 1 cup pumpkin puree
- ½ teaspoon pumpkin pie spice, plus more for garnish
- 1 teaspoon melted coconut oil
- 1Preheat oven to 375°F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.
- 2Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add pumpkin and pumpkin pie spice and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
- 3Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and ¾ inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Brush the bagels with oil and sprinkle with additional pumpkin pie spice, if desired.
- 4Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.
This satisfying peanut butter-banana toast gets a sprinkle of cinnamon for an extra flavor boost.”
- 1 slice whole-wheat bread, toasted
- 1 tablespoon peanut butter
- 1 small banana, sliced
- Cinnamon to taste
- 1Spread toast with peanut butter and top with banana slices. Sprinkle with cinnamon to taste.
Adding leafy greens into your smoothie recipes is a great way to boost the nutrients in your diet. This smoothie is fruit-flavored with peach, banana and mango but it’s got chard in it for added vitamins K, C, and A.”
- 2 cups ice cubes
- 2 cups V8 V-Fusion Light peach mango juice
- 1 medium peach, halved and pitted
- 1 medium banana
- 2 chard leaves, ribs removed
- Mango wedges (optional)
- 1Combine ice cubes, juice, peach, banana, and chard. Cover and blend until smooth. Serve immediately. If desired, garnish with mango wedges.
Channel your inner mythical creature with a colorful smoothie bowl that’s fun to make and eat. Look for blue spirulina powder, a protein-rich supplement made from blue-green algae, at natural-foods stores or order it online.”
- 2 frozen bananas, peeled
- 2 kiwis, peeled
- 1 cup fresh pineapple chunks
- 1 cup unsweetened almond milk
- 2 teaspoons blue spirulina powder
- ½ cup fresh blueberries
- ½ small Fuji apple, thinly sliced and cut into 1-inch flower shapes
- 1Combine bananas, kiwis, pineapple, almond milk and spirulina in a blender. Blend on high until smooth, about 2 minutes.
Peanut butter and banana are the original power couple. Top a simple toasted English muffin with the duo, then sprinkle everything with a hit of ground cinnamon for a healthy breakfast of champions.”
- 1 whole-wheat English muffin, toasted
- 1 tablespoon peanut butter
- ½ banana, sliced
- Pinch of ground cinnamon
- 1Top English muffin with peanut butter, banana and cinnamon.
Tomato, cheddar cheese and turkey bacon are a unique topping for hot cooked cereal—this tasty, balanced breakfast-for-one is ready in just 20 minutes.”
- ½ cup hot cooked cereal (such as oat bran)
- 2 tablespoons chopped tomato
- 2 tablespoons shredded reduced-fat cheddar cheese
- 1 slice turkey bacon, cooked according to package directions and chopped
- 1 tablespoon thinly sliced green onion
- 1Place cereal in a serving bowl. Top with tomato, cheese, bacon and green onion.