Grits are a delish vegan breakfast option! I used to think grits were nutritionally useless, so I stopped eating it. Then I started eating a more plant-based diet, and grits reappeared on the menu once I developed a better understanding of my bodies needs.
– Because grits are a healthy dose of energy (carbs) and fantastic before going for a run or doing any HIIT cardio routines.
If you get high-quality, NON-GMO enriched grits (Bob’s Red Mill), you’ll get a good share of iron and plenty of B vitamins: thiamin, riboflavin, niacin, folic acid – perfect for energy production, nervous system support, and nutrients vital for proper metabolism.
I also added some more fiber and protein to thoroughly enjoy grits guilt free. Using heavy cream, loads of butter, covering it with cheeses will cancel grits’ low-fat nature. (And, add more of a negative impact on the environment. Our choices matter!)
Clearly, you can put anything you want on or in your grits. This is a yummy savory, spicy, tangy, and semi-sweet dish made to give you endurance and to nurture the warrior in you.
**As usual, try to buy Organic, make you and your health a priority
VEGAN BREAKFAST: GRITS, BEANS, CORN AND SEEDS
Makes 1 serving, you can easily double the recipe
- 1/4 CUP Fresh of Frozen Corn
- 1/2 TSP Fresh Thyme
- DASH of Paprika
- 1/4 CUP Black Beans
- 1/2 TSP Fresh Oregano
- 3 TBSP Red Onion
Salad & Dressing:
- Handful of Arugula
- 1 TBSP Chopped Cilantro
- 2 TBSP Pineapple Juice
- Pink Himalayan Salt/Black Pepper
- 1/4 Avocado
- 1 TSP Raw Pepitas
- Chipotle Powder
Boil water for Grits. Next, sauteé onions in a sauce pan with your oil of choice (I used coconut oil) until they are semi-translucent. Add corn, paprika, thyme and cook til carmelized and leave to the side. Check on water and follow instructions for your grits.
Sauteé black beans with oregano and place to the side.
For the salad, in a bowl add pineapple juice, cilantro, pink Himalayan salt, black pepper and whisk. Then, toss in arugula.
Serve grits in a bowl add beans, corn, garnish with arugula salad, pepitas, scoop of avocado and chipotle powder.
- 347 calories
- 10 grams of protein
- 59 grams of carbs
- 13 grams of fiber
- 10 grams of sugar (you can use 1/2 a lemon for dressing to cut sugar)
- 13 grams fat
This dish is a download of focus, grounding, endurance, determination, and activates the root and sacral chakras commanding will and action to collaborate.
“I am filled with strength. I have the endurance to create the life I want for myself and others. I am powerful. I make a difference.”
SIDE NOTE: Your Impact, Because YOU Matter
By eating a vegan breakfast instead of an animal-based meal not only, are we saving an animal’s life but we’re also saving almost 400 gallons of water, lessening our chances of contracting an illness, lowering our CO2 impact by 7lbs., and saving 10 square feet of forest!
A vegan lifestyle will not only affect our personal health in a positive way but will protect the environment on many levels. If you’re curious about how much we can influence the world, use the vegan calculator. Discover what we can salvage by becoming vegan for a month!