• 3/4 cup oat milk
• 3/4 cup whole oats
• 1 Tbsp honey or your favorite sweetener
• 1 Tbsp chia seeds
• 1 scoop plant-based vanilla protein powder
• 1 cup plant-based yogurt, divided
• 1 mandarin, zest and slices
• 3 Tbsp pomegranate arils

Topping:

• pomegranate arils
• chopped toasted pecans
• mandarin zest

The creamy taste of citrus vanilla folds into velvety oat milk with a bright bust of pomegranate in every bite. This is the perfect high-protein and high-fiber breakfast to have on your side for a healthy new year!

1. In a small bowl, add oat milk, oats, honey, chia and vanilla protein powder. Stir together.
2. Fold in 1/2 cup yogurt, zest of the mandarin and pomegranate arils.
3. To assemble, using two 8 ounce jars, divide the oat mixture equally into each jar. Slide a slice of the mandarin down the side of each jar, right up against the glass. Add a layer of 1/4 cup yogurt on top of the oats in each jar. Sprinkle on plenty of pomegranate arils, pecans and mandarin zest on top.
4. Refrigerate overnight, and enjoy having breakfast prepped for the next 2 days! 

• 1 cup almond milk
• 1 cup frozen mango or pineapple chunks
• 1 cup (not packed) fresh spinach
• 1 scoop plant-based vanilla protein powder
• 1 tsp white chia seeds
• 1 tsp lemon zest

This nutrient-rich, bright-tasting smoothie is easy to throw together and creamy yet dairy-free. Best of all, it supports a fresh start to any morning. It's packed with energizing protein, filling fiber and great-tasting nutrition to keep you going.

1. In a blender, combine almond milk, frozen fruit, spinach, protein powder and chia seeds. Blend on high until smooth and creamy. If desired, add ice and blend again to make a little thicker.
2. Pour smoothie into a clear glass. Top with lemon zest and take on the go. Enjoy!

Crust

• 1 cup all-purpose flour (or gluten-free flour)
• 1/3 cup plant-based butter
• 1/4 tsp kosher salt
• 2–5 Tbsp ice water

Quiche

• 4 large eggs
• 1 cup oat milk
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1 cup sliced shallots (or onion)
• 3 ounces diced pancetta (or bacon)
• 4 ounces fresh spinach
• 1/2 cup shredded dairy-free cheese, plus more for topping

Try a high-protein luxurious breakfast that is filled with flavor and packed with nutrition. This quiche is perfect for a meal-prepped breakfast, or serve it as a savory brunch that will get rave reviews.

1. To make the crust, add flour, plant-based butter and salt to a food processor. Pulse until mixture is crumbly and sand-like in texture. Add ice water, a tablespoon at a time, pulsing in-between additions until mixture comes together and forms a ball. Gather dough, shape into a disk, wrap in parchment paper and freeze for 30 minutes.
2. Preheat oven to 375º. Remove dough from freezer, and roll it out into a circle on a floured surface to about 1/4" thick.
3. Spray a 9-inch fluted tart pan or a pie plate with nonstick cooking spray. Carefully place the dough in the pie plate, pressing down in the center and forming it to the plate. If using a fluted tart pan, cut the dough off around the edges. If using a pie plate, fold excess dough under the edges and use your fingers or a fork to crimp the rim of the piecrust. Fork the crust a few times in the center before baking.
4. Bake crust for 10 minutes. Remove crust from oven and set aside. Reduce heat to 350º.
5. Meanwhile, spray a skillet with nonstick cooking spray and heat to medium. Add diced pancetta (or bacon), and sauté for 3–4 minutes. Add shallots (or onion) and sauté while continuing to stir another 3–5 minutes. Add fresh spinach in batches; continue to stir until spinach is reduced. Turn off heat.
6. In a bowl, add eggs, oat milk, salt and pepper. Using an electric mixer, beat mixture until everything is combined, about one minute. Stir in spinach mixture and 1/2 cup dairy-free cheese.
7. Pour mixture into pie crust, spreading out evenly. Sprinkle on a little more dairy-free cheese, and bake for 25–30 minutes, until mixture is just set in the middle. Do not overbake. Remove and let quiche rest for 10 minutes before slicing and serving. Enjoy!

Notes:

• Sliced bacon or ham may be used in place of the pancetta, and chopped onions may be used for the shallots.
• Use a store-bought refrigerated pie crust if you are short on time and want to skip that step.
• Quiche works great for weekly meal-prepping! Store quiche in the refrigerator and enjoy within 4 days.