3 VEGAN KETO Breakfast Meals for FAT LOSS (Low Carb, High Fat)

Hi there !
My name is Natasha and I am a mother of three (including twins), and I am here to share a new chapter in my weight loss journey.
*NEW update coming soon

VEGAN KETO PLAYLIST : https://bit.ly/2Hr1J0m
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Check out some of my other videos:

Twin Post Partum Fitness Journey : https://bit.ly/2OJidzJ

My Vegan Twin Pregnancy Playlist: https://bit.ly/2rVcTiT

MEAL PREP videos: http://bit.ly/2BrJ38L

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RECIPES + MACROS
* All nutritional information below was carefully calculated according to the ingredients I used in this video. The portions I show are for my own personal caloric/macro targets. Please note that your individual caloric and macro needs are different from mine, so please make adjustments accordingly. Hope this is helpful!
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Basic Vegan Keto Chia Pudding
Servings: 3 cups

Ingredients:
9 Tbsp. Organic Chia Seeds
3 c. Unsweetened Organic Coconut Milk
10-15 drops Sweet Drops Vanilla Creme (or other flavor of choice)
— Refrigerate for 5-10 min to thicken–

Toppings:
Option 1.) Unsweetened ‘toasted’ Coconut Shreds + Walnuts
* I toast mine in a big batch in the oven and
store in fridge for easy access
Based off my measurements:
Calories: 333
Net Carbs: 5.5 g
Protein: 7.3 g
Fat: 26.5 g

Option 2.) Blueberries + Walnuts
* This is a touchy one in the keto world, but you can most definitely eat blueberries sparingly. They are a higher carb food, so I suggest eating after a workout + aim for less than 1/4 c.
Calories: 301
Net Carbs: 7 g
Protein: 7.4 g
Fat: 23.3 g

Option 3.) Unswt. Toasted Coconut Shreds + Almond Butter
Calories: 337
Net Carbs: 5.7 g
Protein: 8.7 g
Fat: 26.4 g
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Breakfast ‘Hash-brown’ Tacos
Servings: Makes 6 ‘hash brown’ tortillas and 1 serving of Aoili Sauce

Ingredients:
1.5 Tbsp. Egg Replacer
*You can possibly get away with using less to be honest. First time testing this product
3-4 Tbsp. Water
1/2 Cauliflower, chopped and finely processed
garlic salt, garlic powder, onion powder (to taste or 1 tsp each)
* I suggest adding the seasonings AFTER you drain the cauliflower in cheesecloth to retain flavor 🙂
1-2 Tbsp. Nutritional Yeast

To cook: 1/2 tsp Nutiva Garlic Infused Coconut Oil or other oil of choice (per 2 tortillas)

Aoili Sauce:
1 Tbsp. Vegan Mayo *Used Hampton Creek/JUST MAYO
1-2 tsp. Cilantro
1/4 -1/2 tsp. Garlic Salt
1/4-1/2 tsp. Hot sauce *used Tapatio in video
1-2 tsp. Lemon Juice
*Adjust ingredients to taste (I honestly don’t like measuring sauces lol)

Filling: 1/2 Avocado, Sliced

(per 2 tacos)
Calories: 259
Net Carbs: 8.7 g
Protein: 4.1 g
Fat: 21.3 g

* I usually have this with black coffee + coconut cream or MCT oil for added fats and calories
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Breakfast ‘Egg’ Cups Vegan Keto Style
Servings: Makes 12, but I had some leftover tofu filling. Too lazy to bake another 2 cups lol

Ingredients:
2 Blocks Firm Tofu, drained and pressed (if time)
3-4 Tbsp. Nutritional Yeast
1/2 tsp. Tumeric
1/2 tsp. Black Salt (for egg-like flavor, but can be replaced with Himalayan salt)
2 tsp. Arrowroot powder
1-2 tsp. Onion powder
2 Tbsp. Garbanzo Bean Flour
1/3 c. Unsweetened Coconut Milk
Black Pepper to taste
*Avocado oil to coat cupcake tins

Mock meats used:
Sweet Earth Benevolent Bacon (2 slices per cup)
Sweet Earth Harmless Ham (2 slices per cup)
Tofurky Hickory Smoked Turkey (1.5 slices per cup)

* You don’t have to go out and buy all these, just wanted to show a variety 😉 I really enjoyed the Ham one, and my kids loved all of them lol

Top with Avocado and Hot Sauce :p

*Serving Size: 1 Breakfast Cup with 1/2 Avocado on top
‘Bacon’ n ‘Egg’ cup (*highest in net carbs)
Calories: 289
Net Carbs: 7.3 g
Protein: 19.2 g
Fat: 19 g

‘Ham’ n ‘Egg’ Cup
Calories: 249
Protein: 16.2 g
Net Carbs: 4.3 g
Fat: 17 g

‘Turkey’ and ‘Egg’ Cup
Calories: 239
Net Carbs: 3.5 g
Protein: 14.4 g
Fat 16.7 g

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Thank you ! 🙂

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