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Morning Dairy-Free Choco-Latte

 

The Morning Dairy-Free Choco-Latte is what my breakfast looks like most mornings. I make an iced version in the summer and a hot version in the winter. This, for me, is my best breakfast.

What is yours?

That is the question of the day. I and I mean it. You and I have known each other for some time now and I know you are extra crafty, super skilled, wonderfully creative... or at the very least, love great food. We want to share your goodness with the world so that together- we can help inspire each other towards an awesome start to the day.

Please post a link to your best breakfast below in the comments, or if you don't have a blog, you can even just write out your recipe. You can share it on Pinterest or Instagram it or Tweet it using the tag #UnDiet.

Cannot wait to try your breakfasts!

Here is the recipe for my best breakfast.

Morning Dairy-Free Choco-Latte

Rating 

Prep time: 

Cook time: 

Total time: 

Yield: 2 Servings

Make it iced in the summer, or a hot version in the winter. Sip and enjoy!

Ingredients
  • 2 Tbs raw cacao
  • 1 Tbs Dandy Blend
  • 1-2 tsp raw honey
  • 2 Tbs hemp seeds
  • 1 tsp vanilla bean powder or a few drops of vanilla extract
  • 3 cups of hot water

Make It Like So
  1. Bring your water to the hot drinking temperature you like
  2. In a high powered blender, blend all ingredients together
  3. Enjoy

48 Responses to “Morning Dairy-Free Choco-Latte”

  1. Rita said…
    I am away in Brazil on holidays so cannot send a photo but here is my breakfast recipe which usually makes 1 large glass. I usually freeze my fresh fruit and kale as I prefer a thicker consistancy but fresh can be used as preferred. All measurements are approximate and can be modified to taste. In my Vitamix I add about 1/4 cup water to that I add: 1tsp hemp seeds 1tsp raw maca powder 1tsp coconut oil 1/2 cup frozen mango 1/2 cup frozen strawberries, which I pick and freeze 1/2 cup pineapple 1/2 banana 1/4 cup kale or less, can be either fresh or frozen Blend until smooth and enjoy!
    • Michele said…
      Too much high glicemic index products, banana, pineapple, mangoes, etc....
    • Claude said…
      Trying to figure out what is the Peaceful Spirit as it does not have a link to it when I access the ingredient....many thanks :-)
  2. Hey Meghan, What a great idea! Breakfast is my favourite meal of the day, so I love making new breakfast recipes! My go-to lately is this Creamy Amaranth Porridge - perfect for chilly fall mornings: http://www.wholesomehedonist.com/2012/08/creamy-amaranth-porridge.html Can't wait to see everybody else's! Roxanna
    • Just a quick note: I have 1c of milk in the recipe, but you can sub in the milk substitute of choice. I think it tastes delicious with almond milk.
  3. vanessa said…
    I'm terrible with remembering to take pictures for my blog, so a verbal re-cap will have to do here! I've been on a green smoothie kick for aaaaages now. Lately I've been prepping them the night before, to accommodate my habit of sleeping past the alarm...er, I mean, to make the ingredients more digestible ;). The following is one of my favourites: In a glass jar, combine: 1 tbsp quinoa flakes 1 tbsp chia seeds 2 tbsp vanilla sprouted brown rice protein 1 tsp cinnamon pinch of vanilla powder teensy pinch of Himalayan salt 3/4 cup almond milk Cover and leave to sit in the fridge overnight. In the morning, pour jar contents into blender and add: 1 small banana, fresh or frozen 1/2 cup blueberries couple handfuls of spinach 1 tsp spirulina Blend and enjoy! Top with hemp seeds if desired. Serves 1.
    • renee said…
      What a great recipe! I think I'll try it as soon as I make almond milk. Would it work with keifer?
  4. I'd love to share one of my favorite breakfast recipes from my gluten & dairy free blog, The Culinary Artist, with your readers: My Super Delicous Pancakes http://theculinaryartist.com/super-delicious-pancakes-gluten-dairy-gum-free/ I use honey as a sweetener since we are trying to limit our refined sugar intake and it utilizes my recipe for a gum free, gluten free flour blend http://theculinaryartist.com/the-culinary-artists-gluten-free-flour-no-gums-added/. The addition of natural pectin in my blend allows this flour blend to be used as a 1:1 replacement in almost every recipe. I hope you enjoy it! http://theculinaryartist.com/wp-content/uploads/2012/09/pancake-unflipped.jpg
  5. Yerba Mate, always. Juice, a smoothie, or cut up fruit.
  6. Kristen said…
    This summer while local produce was fresh and abundant, I have been enjoying this breakfast almost daily. Bread-less Egg Sandwich One local, free-range Egg fried in a tiny bit of olive oil Two large Kale leaves to hold it together One thick slice of purple heirloom Tomato Sliced Onion Sliced Cucumber Large Basil Leaves Sprinkle of dried Moringa for nutritional boost
    • Lisa said…
      I love the idea of using kale in place of bread in your egg sandwich! Thanks for the tip!
  7. Lisa said…
    I have been brewing my own Kombucha this summer (which I am *so* excited about!) and I have been playing with it as a morning beverage. When brewed with a tasty tea it's slightly effervescent, light, and tasty on its own, but kombucha is so easy to jazz up and make into a totally fantastic "breakfast martini." Here's my favourite recipe: Raspberry Ginger Breakfast Martini (serves 2) 500mL chilled Kombucha tea juice of 1/2 lemon 1/2 teaspoon grated ginger Mix all in your blender on high for 15-30 seconds, until frothy. Serve in glasses with straws. Umbrellas optional. :) Anyone who's in Ottawa and would like a kombucha starter, let me know - twitter: @damanska
    • Lisa said…
      Oopsie! I left out the RASPBERRIES from the recipe for the Raspberry Ginger Breakfast Martini! Take 2: Raspberry Ginger Breakfast Martini (serves 2) 500mL chilled Kombucha tea 1 handful raspberries (about 1/4 cup) juice of 1/2 lemon 1/2 teaspoon grated ginger Mix all in your blender on high for 15-30 seconds, until frothy. Serve in glasses with straws. Umbrellas optional.
  8. Laura said…
    Before I even get to food, I’ll have a glass of look warm water with lemon and a pinch of Cayenne pepper – Meghan style. After 10 min. I’ll prepare my 7:30 breakfast which consists of: - One handful wild blueberries - 3 table spoons of fat free organic yogurt - 1 teaspoon of oat bran - 3 walnuts and - Organic cereals Love this combination, it’s easy to make it and fills me up to 11 o'clock. On the week-end though: - 2 eggs/scrambled - a handful of spinach - a salad of tomatoes/cucumbers/green onions and what ever I could find in the fridge - 1 slices of rye bread. ½ for the eggs, the other half is spread with peanut butter and raw honey as dessert. Everything will be washed with a nice black cup of coffee. It may not sound very interesting but it does the job, I feel good, energetic and happy…ultimately that all it matters…and it took me awhile to find this balance.
  9. Danielle said…
    Here is a breakfast recipe I came up with a while ago which can be found on my blog. Using homemade almond milk makes it even better. Lots of healthy fats, protein and carbohydrates to get me through the day. I have a huge appetite from the minute I wake up until noon, and this breakfast makes sure I get through until lunch. http://foodforfuelingup.blogspot.ca/2012/06/omega-3-loaded-vegan-overnight-oats.html
  10. Linda said…
    My favourite right now is a pumpkin pie smoothie... -1 scoop whey protein powder (or vegan protein powder) -1/3 cup pumpkin (canned or freshly steamed, mashed and frozen into ice cube trays) -1/2 banana -1 tbsp chia seeds -pumpkin pie seasoning (cinamon, nutmeg, ginger) -1 cup or so of almond milk (unsweetened) Second favourite... http://www.balancepointhc.com/blog/omega-3-power-oatmeal/

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