It’s that time of the year again. When the clock rolls back and drives parents everywhere crazy.

How about some vegan, gluten-free pumpkin waffles to take the edge off?

These come together in about 20 minutes and are great way to get some veggie goodness (are pumpkins a fruit or vegetable) in the family to kick off your morning.

Vegan Gluten-Free Pumpkin Waffles

Ingredients (makes 6 waffles)
1 1/4 cups non-dairy milk (I used almond milk)
1 tablespoon apple cider vinegar
1 cup canned organic pumpkin
2 tablespoons coconut oil, melted
1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free flour)
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder (look for gluten-free type)
Pinch of sea salt
Pure maple syrup, for serving

Directions:

1. Preheat your waffle iron.
2. Combine the milk and apple cider vinegar in a large mixing bowl and set aside for a few minutes.
3. In another mixing bowl, combine the dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, and sea salt.
4. Add the pumpkin and coconut oil to the mixing bowl with the milk. Whisk until well blended.
5. Slowly add the flour mixture to the pumpkin mixture and mix just until combined.
6. Scoop about 2/3 cup of pumpkin waffle batter onto your heated waffle iron (or as much as your waffle iron instructions say to use). Then cook until the outside of the waffle is crispy (or as your waffle iron instructions say to do).
7. Serve immediately with the maple syrup and enjoy!

Who says you shouldn’t have salad for breakfast? This is a quick and easy one to get your protein, greens and fats in before you go conquer the day.

An added bonus, you’ll stay feeling full all the way until lunchtime.

Ingredients (1 serving)
2 eggs, organic & pasture raised
1/2 tbsp avocado oil
pink salt (can sub sea salt)
freshly ground black pepper
50/50 salad greens (blend of baby spinach and spring mix)
1/2 avocado
1 tsp extra virgin olive oil
juice from 1/2 lemon

Directions
1. Heat the avocado oil up in a frying pan over medium high heat.
2. Once oil is hot, crack both eggs into the pan, sprinkle with salt and pepper and let cook for about 2 min until the bottom is golden brown. Then turn off the heat and flip the eggs over to let the other side cook just slightly (or more if you prefer a egg over hard), then remove from the frying pan.
3. While the eggs are frying, plate the salad by adding as much of the salad greens as you want onto a plate (I generally go with two handfuls)
4. Slice the avocado into small chunks and scoop onto the salad.
5. Drizzle about 1 tsp extra virgin olive oil and the lemon juice over the salad and avocado. Sprinkle with a pinch of pink salt.
6. Top the salad with the two fried eggs, and enjoy!