Category Archives: The Healthy Vegan Breakfast Book

Healthy Vegan Breakfast Salads: eBook for Sale!


Buy it now for just $0.99!

This eBook is a stepping stone on my way to producing The Healthy Vegan Breakfast Book. This first “edition” is all about: Breakfast Salads! It may seem a bit untimely, given the wintry weather we’ve been having, but I’m starting with salads because these are the breakfasts that started it all: colourful bowls, crazy combinations and some unlikely breakfast ingredients like quinoa, arugula, tofu, tempeh and loads of fresh herbs. These breakfasts have always attracted the most attention on Instagram, Twitter and Facebook, so I’m riding the wave: it’s Healthy Vegan Breakfasts v1.0!

A few very practical reasons to buy the Healthy Vegan Breakfast Salads eBook:

  • You’ll be an early adopter of the “breakfast salad” craze, which instantly makes you cool
  • It’s about breakfast, but the recipes are suitable for lunch and dinner, too 
  • It’s almost free – the cost is just $0.99, or about £0.66 – so you’re not risking a whole lot
  • The eBook is formatted as a PDF so you can read it on any computer, iPad or smart phone
  • You’ll be supporting a two great causes: (1) my subsistence. (I like many self-employed folk rely on multiple income streams to feed myself and pay the bills) and (2) the development of more healthy vegan books!

There are loads more reasons to buy this eBook on the salesy page, so head over there now and buy it for just $0.99. You’ll get a great book and lots of love from me.

Thanks for all the support, everyone. Roll on Healthy Vegan Breakfasts v2.0!

Winter Vegetable Breakfast Salad

Image created with Snapseed

I thought I’d start sharing my vegan breakfasts as I kick things up for the Healthy Vegan Breakfast Book. Today’s required some creativity with the veg box because I’m down to the dregs: a few carrots, half a swede (aka rutabaga to my American friends), a few broccoli florets, a head of cauliflower and a few lingering leaves of Batavia lettuce. Actually when I type it out like that it sounds like a lot of food, but I assure you the fridge looked sadly bare!

  • Cooked quinoa (leftovers)
  • Julienned carrot
  • Julienned  swede (my new favourite use for swede?)
  • Red onion
  • Broccoli, diced into small florets
  • Currants soaked in boiling water for ~10 minutes
  • Batavia lettuce
  • Crushed red chilli flakes
  • A pinch of ground cumin
  • Tahini (~ 1 Tbsp) mixed with lemon juice (~ 1/4 lemon) and enough water to make a creamy dressing
  • Salt and pepper

This takes inspiration from American recipes I’ve seen for broccoli raisin salad, and this recipe for raw cauliflower “couscous” that really intrigues me and is the likely fate of the aforementioned cauliflower.

Update on The Healthy Vegan Breakfast Book

I’m normally great with deadlines, but I must have been out of my mind when I thought I could finish The Healthy Vegan Breakfast Book by Christmas. In a nutshell, Chicago happened: three and a half weeks of holiday mayhem that was all at once wonderful, hectic, drunken, loving and very very filling.

Whenever I go to Chicago I think I’ll have all this “free time” to finally work on all those fun, creative personal projects that I never seem to get around to otherwise. But then I get there and my family and I immediately fill the calendar with things like “Cookie Making Day”, “At the Movies with Dad” and “Thrift Store Grab Bag Shopping” (we really do make a calendar – a big spreadsheet of dates with columns like “Events”, “Restaurants”, “Recipes to Remember”, “Memorable Quotes”).

Herein lies the problem with living far away and only seeing family once a year: the time spent on these rare visits is totally precious and we feel the call to pack as much as possible into those few short weeks. Plus side: we don’t take each other’s company for granted. Minus side: We are frequently exhausted from so much activity.

But The Healthy Vegan Breakfast Book was not forgotten. I did some research on my travels – scoping out vegan breakfasts at a few well-reviewed veggie spots (my tofu scramble is better than all of theirs put together, in my opinion – confidence boosted!). I also staged a few healthy vegan breakfasts for my family so they could see what this breakfast salad malarkey was all about (they liked it, and I don’t think they were being polite). In between all of that, there was Christmas, New Year’s, a lot of pizza, a lot of cheese and a lot of craft beer. Now the post-holiday decompression begins, and I can’t think of a better way to get back on track with life than to put my energies into eating healthy vegan breakfasts and finishing off the book.

I’m going to give myself some wiggle room here and say…

The Healthy Vegan Breakfast Book will be released in March.  

If you’d like to be informed when the book is available, please enter your email below. You can also follow SmarterFitter on Facebook and @monicashaw on Twitter for updates and healthy vegan breakfast teasers!


In the meantime, here’s a healthy vegan breakfast I made in Chicago. Red quinoa breakfast salad with roast butternut squash, parsley, spring onions, blueberries, toasted pepitas, a bit of lemon juice and olive oil, salt and pepper:

How Monica got her vegan breakfast salad groove back: red quinoa, butternut squash, kale, spring onion, blueberries, parsley, jalapeño, toasted pepitas.

The Healthy Vegan Breakfast Book

Over the last year or so, pictures of my breakfasts have become some of my most commented upon photos across the Internets. This probably has something to do with their weirdness: my breakfasts are often savoury, sometimes salady and mostly vegan. Raw kale salads, barley breakfast bowls and bircher muesli abound. So in response to those who find my breakfasts a curiosity (and perhaps even an inspiration) I am putting together a book: The Healthy Vegan Breakfast Book.

The book will be a compilation of my favourite breakfasts, including traditional(ish) breakfast ideas like Bircher muesli and crepes, then quickly diverging into my wacky breakfast salads and savoury creations inspired by other ethnicities – yes, there will be dal.

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I am using to produce the book and intend to have it done in time for Christmas, available for purchase as hard copy or for iPad.

My aim is for a book full of photos, recipes and tips to get you thinking differently about breakfast. This is a work in progress so if you have any thoughts or ideas, now is the time to share!

If you’d like to be informed when the book is available, please enter your email below. You can also follow SmarterFitter on Facebook for updates and healthy vegan breakfast teasers!

Thanks to all for your encouragement. Happy breakfasting.