From Doctor to Chef: What I eat for breakfast as a plant based chef

Join me as I share my favorite plant-based breakfast! As a plant-based personal chef, I love creating delicious whole foods plant-based meals. Watch and see what a plant-based chef enjoys on a relaxing morning off! Recipes are listed below! Banana Plant based French Toast 1 ripe banana 1 cup plant based milk 1 TBS vanilla extract ½ tsp cinnamon powder Pinch of salt 1 TBS flour 1 TBS cornstarch Blend all ingredients until smooth Use ladle or ¼ measuring cup to measure out batter onto greased pan on medium heat. It cooks quickly so flip after about 90 seconds until carmalized. Cook other side for about a minute Chickpea Scramble ⅔ cup chickpea flour Garlic powder Onion powder Italian Seasoning Kala Namak ( black salt) Black Pepper Turmeric ( for color) ⅔ cup water Whisk all ingredients together until smooth like pancake batter In medium pan add oil and pour batter in to cover bottom of pan. Allow to sit until thin crusts forms about 2-3 minutes. Flip over and cook for additional 1-2 minutes before breaking up cooked flour to create scrambled look Take off heat and enjoy Strawberry topping ½ cup strawberries 2 TBS lemon juice 1 TBS coconut sugar Sliced Strawberries in medium heated pan. Add lemon juice and pinch of salt until softened. Can sweeten with coconut sugar ( 1-2 TBS) Garlicky Kale 1.Add avocado oil to medium heated pan 2.Add washed kale and saute to desired consistency 3.Season with salt, garlic powder, onion powder, and nutritional yeast ⌚️Timestamps: 0:00 - Intro 0:21 Starting Banana( Plant Based )French Toast 2:20- Blender Cleaning Tip 2:42 Batter and Bread 4:20- Chickpea Scramble Seasoning 5:00- Flipping French Toast 5:25- Finish Chickpea Scramble Batter 7:22-Finish French Toast 8:14- Cook Chickpea Scramble 9:07-Garlicky Kale 9:55- Plating 10:27- Taste Test 11:12- Taste Test