MARCH 2025 42 B reakfast sets the stage for a productive day, providing energy and essential nutrients for focus and well-being. National School Breakfast Week (March 3-7) is a great time to highlight the benefits of plant-based breakfasts for kids and adults. Unlike sugary cereals that cause crashes, whole food options keep you full longer and are rich in fiber, vitamins, and minerals, helping regulate blood sugar and sustain energy levels. The balance of complex carbs, healthy fats, and plant-based proteins in these three recipes stabilizes blood sugar, making them an ideal choice for busy families. Mornings can be hectic, so convenience is key. Scrambled tofu in a whole grain tortilla with veggies is a satisfying, egg- free breakfast that can help keep you energized. For a lighter nourishing start, overnight oats with strawberries offers fiber, protein, and antioxidants. Oats provide steady energy, while strawberries add vitamin C for immune support. Prepare them the night before for a hassle-free morning. Store-bought granola bars often contain refined sugars, but homemade bars with nuts, seeds, and natural sweeteners offer a balanced mix of protein and healthy fats. Plant-based breakfasts help everyone start their day with sustained energy and mental clarity. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes. Only $10 a month! Quick recipes for on-the-go grown-ups and kids No bake chewy granola bars SERVES 8-12 1. Add the nut butter, dairy-free milk, and maple syrup to a small pot and cook on low heat for about five minutes until smooth, stirring with a whisk frequently. Remove from heat and add the vanilla extract. 2. In a large bowl, combine the oats, cinnamon, salt, dried cranberries, and dairy-free chocolate chips. 3. Pour in the nut butter and milk mixture. 4. Line an 8x8-inch baking dish with parchment paper and press in the mixture. 5. Place in the refrigerator for one hour to set. Cut into bars. Store in the fridge or freezer. • 2 cups rolled oats • ½ cup nut butter or sunflower seed butter • ½ cup dairy-free milk • ½ cup maple syrup • ½ tsp. vanilla extract • ½ tsp. cinnamon • ¼ tsp. salt • 1⁄3 cup dried cranberries • 1⁄3 cup dairy-free chocolate chips Directions Ingredients Strawberry overnight oats with chia jam SERVES 3 • 1 ½ cups rolled oats • 1 ½ cups dairy free milk • 3 tbsp. ground flax seed • 2 tbsp. maple syrup • 1 tsp. vanilla extract • 1 ½ cups frozen strawberries • ¼ cup maple syrup • 2 tbsp. chia seeds 1. Mix the oat ingredients in a large bowl. Distribute into three jars with lids. 2. To make the chia jam, combine the frozen strawberries with the maple syrup in a small pot and bring the heat to medium. Cook for 20 minutes, smashing the strawberries as they soften. Remove from heat and add the chia seeds. Let sit for 10 minutes to thicken and cool. 3. When serving, add a dollop of chia jam to the oats and enjoy. Hearty tofu wrap SERVES 4 Directions Ingredients 1. Add the oil to a skillet and bring the heat to medium. 2. Drop in the mushrooms, onion, and red pepper. Sauté for five minutes. 3. Crumble in the tofu with the nutritional yeast and spices. Stir for a few minutes. 4. Add the soy milk and spinach, cover and cook on low for 10 minutes, stirring frequently. 5. Warm up wraps and stuff with tofu mixture. Roll up and serve or store for up to a week in a sealed container in the fridge. • 1 tbsp. olive oil • 1 cup sliced mushrooms • ½ diced onion • 1 diced red pepper • 1 block of extra firm tofu, pressed • 2 tbsp. nutritional yeast • ½ tsp. black salt • ½ tsp. garlic granules • ½ tsp. pink Himalayan salt • ½ tsp. turmeric • ¼ tsp. pepper • ¼ cup soy milk • 2 cups baby spinach • 4 wraps of choice Directions Ingredients Chia Jam Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN

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