Hello, friends. Busy as I am with school, meditation practice, endless to-dos, trips, errands, and life, I am TRYING to post more regularly. It's not really happening. I remember when I used to publish recipes every week... Oooh, those were the days: back when I was a teenager, with about 200% less worries. ANYHOO. Today is THIS day, and here I am. I want to share with you my current fave breakfast. It's a bagel. But not just ANY bagel. This recipe includes garden-fresh ingredients to give you nourishing vibrancy all morning.

My mom's tomatoes and basil yields have been exploding this year, and that means I get to eat them every day. I have found myself preparing this breakfast bagel every single morning for maybe 3 weeks now? It doesn't get old. I moan with delight on my sunny balcony as I enjoy all the flavours, colours, and textures. Thanks to the complex carbs of the bagel, the fats in the nutty cheese, and the nutrients in the tomato and basil, this recipe gives you long-lasting satiation AND an energy boost, all while refreshing your palate with Mother Nature's magic.

If you don't wanna use a bagel, you can make this with whole grain pita bread, raw crackers, etc.


Serves 1. Print the recipe.

1 "Everything" bagel
3 heaping tablespoons your fave homemade vegan cheese* (or vegan mayo)
1 large, juicy tomato
1/4 cup finely chopped basil leaves
Flaked salt, to taste
Black pepper, to taste

Splash of balsamic
Drizzle of extra virgin olive oil
Fresh marjoram leaves
Fresh thyme leaves

Toast your bagel lightly. Spread on your vegan cheese or mayo. Add your chopped basil leaves. Slice the tomato thinly and arrange the slices on top. Add salt, pepper, and -- if using -- the balsamic, olive oil, marjoram and thyme. ENJOY, BABY!

*I use this recipe for my cheese.