Eats by Em B.

Mini sweet potato toast three ways! The first with vanilla yogurt, frozen foraged blackberries from this summer and coconut flakes. Next, avocado, red pepper flakes and red onion. Finally, more yogurt, peanut butter and roasted cacao nibs.

Vegan PB&J breakfast bowl! Peanut butter chia-oats made with coconut milk plus strawberry flax seed yogurt and boysenberry jam. #eatsbyemb

Too lazy and hungry to even toast my bread. Simple vegan 12-grain with avocado.

It’s been a bit since I made some avo roses! Sweet and spicy toasted vegan 12-grain with boysenberry jam, avocado and red pepper flakes!

Turmeric roasted carrot vegan tacos! Made from this week’s vegan meal prep, on corn tortillas with my garlicky pea spread, romaine, avocado, red onion, capers and sriracha. #eatsbyemb

Whole grain vegan cranberry-nut toast with strawberry yogurt and warmed Maine blueberries! I have enough frozen blueberries to last me through the winter I think — we’ll see! #eatsbyemb

garlic pea spread with red onion + capers

Here it is, the perfect cold weather breakfast! Vegan cinnamon oats with warmed Maine bluebs, more cinnamon and there's some peanut butter hidden under there too!

Vegan whole grain avocado toast two ways! One with mashed butternut squash, the other with alfalfa sprouts and capers.

Why choose one breakfast when you can have three? Multigrain toast three ways!

First egg in a bit since I’ve been eating mostly vegan these days! Egg cooked in spiralized sweet potato on a bed of baby spinach and sprouts with red onion and capers plus sliced apple.

Sweet and savory vegan tacos on corn tortillas for breakfast! One with chocolate yogurt, banana, chia seeds, coconut flakes and roasted cacao nibs. The other, sprouts, black beans, avocado and red onion.

I celebrated Halloween this weekend with some blood and guts cupcakes topped with severed fingers and eyeballs! They’re chocolate cake with raspberry buttercream. Did you make any Halloween treats?

Vegan 12-grain lunch toast two ways: first grape jelly, avocado, red pepper flakes, paprika and pumpkin seeds, next with raspberry jelly, pumpkin butter, apple, cinnamon, coconut flakes and roasted cacao nibs.

Four-ingredient vegan mini pancakes for breakfast! Made with rolled oats, banana, almond milk and baking powder — so simple! Topped with chocolate yogurt and roasted cacao nibs.

More vegan tacos! Garlic roasted acorn squash on corn tortillas with alfalfa sprouts, black beans, avocado, red onion and capers.

Do you like breakfast that tastes like dessert? Try these vegan peanut butter and banana chia-oats! Topped with chocolate yogurt, more peanut butter and banana, roasted cacao nibs and coconut flakes!