Breakfasts On-The-Go (Vegan/Plant-based) | JessBeautician

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Little Brown Bag:
ElephantBox containers:
Similar container:
Wooden spoon:

1/3 cup coconut oil:
1/3 cup maple syrup:
1 1/2 cup oats
Chia Jam (Use your chosen fruit!):
To make the flapjacks, first preheat the oven to 180 degrees celsius, next add the coconut oil and maple syrup to a small saucepan on a low heat. Gently warm those through together before then adding in the oats. Give that a good stir together until it all sticks and then add it into a lined bread or baking tin. Place that in the oven to bake for 30 minutes or until golden brown. Remove, leave to cool and then slice it into fingers or squares. Fill a small pot with some chia jam and then place that in a box along with a few of the flapjack fingers for dipping. Store leftover flapjack in an airtight container, in a cool, dry place for up to 5 days.

1 1/2 cups puffed brown rice:
1 tbsp hazelnut butter:
2 tbsp maple syrup:
Almond milk:
First preheat the oven to 160 degrees celsius, then in a mixing bowl add the hazelnut butter and maple syrup, and mix them together until smooth. Next add in the puffed brown rice and mix it again until it is all coated well. Place on a lined baking tray, even it out and then put that in the oven for around 10-15 minutes until it goes crispy. Remove it and leave it to cool before transferring half of it into a pot. Fill a small leakproof pot with almond milk, then fill the rest of the box with fresh strawberries or any other fruit you like. The cereal makes two servings and you can store any remainders in an airtight container in a cool, dry place for up to 3 days.

1 frozen banana
1/2 cup frozen raspberries
1/2 tsp vanilla powder:
1/2 cup almond milk:
Kiwi, strawberries etc.
Hazelnut Puffed Rice (See Tuesday/Idea #2)
Goji berries:
Cacao nibs:
First slice up some fresh fruit such as kiwis and strawberries. In a food processor blend up the banana with the frozen raspberries, vanilla powder and the almond milk until it’s smooth. Transfer that to a container, add on the fresh fruits and then in another small pot add your toppings such as the Hazelnut Puffed Rice Cereal from the day before, goji berries and cacao nibs.

1 tbsp olive oil
400g mushrooms
1 tsp wholegrain mustard
Black pepper
1 slice rye bread (or any bread of your choice!):
First chop up the mushrooms, half smaller ones and quarter larger ones, then add the olive oil to a small pan on a low heat and next add in the mushrooms. Cook those off and then transfer 1/3 to a container, leave them to cool and then refrigerate. To the rest of the mushrooms in the pan, add the wholegrain mustard and season with black pepper, mix together well and leave it on a very low heat. In the meantime, toast some bread. Then transfer the mustard mushrooms to a small pot and if you’re toasting the bread, once it’s done add that to the box also. You could also add some fresh spinach to this or herbs such as basil or parsley.

1 avocado
Cooked mushrooms from the day before
8 cherry tomatoes
1 tbsp fresh chopped dill/basil
1 lemon
First quarter the cherry tomatoes, then add the leftover cooked mushrooms from the day before into a mixing bowl with the chopped tomatoes, add in the fresh dill, squeeze in the juice from 1/2 lemon, season with salt and black pepper, then mix it all together well. Cut the avocado in half, remove the stone, mash it up until soft and make a well in the centre. Add those to a container and then top them with the mushroom and tomato mixture, then slice the other half of your lemon into wedges and add those in too.

TOP – Whistles (Similar:
NAILS – Ciate ‘Beach Melba’:


Jess Beautician says:

Thanks so much for watching everyone! Please bear with me if my videos are not as regular over the next few months – we're in the process of moving home overseas and it's all a bit stressful and is taking up a lot of time, but I have a long list of videos that I'm excited to make and share with you once we've settled 🙂 Much love! X

Uw U says:

My kid was watching with me and she said mommy can you make that so I made it It was so so good for her and me! 🙂

LifeWith Michelle says:

I can tell u love mushrooms

kate greenway says:

I honestly appreciate your videos so much. I can't always make as amazing lunches everyday, but this really gives me inspiration and makes me love being vegan

Derek Franklin says:

Where did you buy the lunch box and containers

Less Waste KY Home says:

This really helps me start to address my vegan transition with eggs/breakfast now that meat is out of the picture!

Flowered Sentiments says:

Can someone recommend me a good box brand? Every box I have is so fragile, and they leak..

Mika Fo says:

i just found your channel, and OH MA GOSH YOU ARE AMAZING, IM DROOLING OVER ALL YOUR RECIPES!!! UGH I'm making all of them <3 subscribe to you x100000

Nicole Raffelsberger says:

ok this …is totally amazing😰 really never seen such a perfect food video😊😊😊

ellbell xx says:

Jess have you got any full week meal prep videos? that would be life saving xx

котик котик says:

where did you get that knife, please?

Wades World says:

You haven't posted in so long 😔

Isabela Mascarenhas says:

Nice ideias! Love it 🙂

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