Strawberry Cream Kasha

I’m in shock when the women from my spin class tell me that they don’t eat something before coming to the class.

After 5 minutes on a bike; if I haven’t eaten anything, I’m falling off of it.

Without breakfast I get light headed, sleepy, impatient, confused [deer in headlights look – one day I’ll take a picture of myself with no breakfast and you’ll know what I mean], and my stomach does a lot of talking. Without breakfast I’m absolutely useless. But it wasn’t always like this.

5 years ago, I’d start my day off with a tall glass of leftover Slurpee [I lived across the street from a 7-11 and subjected myself to far too many Slurpees]. When I got to work I went to the vending machine and got myself a cookie. That was my morning. 2 hours into my shift I was light headed, sleepy, impatient, confused, and my stomach was spinning. Huh…

At the time this felt normal to me. I thought people just got tired. I thought it was completely normal for my brain to feel like it was in constant fog. Boy was I wrong.

Breakfast was the best thing that I think I’ve ever done for ME. My day now begins with a smoothie [lately it’s been Green Monsters with extra berries and hemp protein powder], then I head to the gym. When I get to work I always have 1/2 cup granola with 2 tablespoon of chia seeds soaked overnight in 1 cup of Almond Milk.

I no longer feel light headed, I have enough energy to push me through the day, I don’t live in a fog, and my tummy is always satisfied and happy.

The best time my tummy has had in awhile was yesterday morning when I made THIS breakfast!

Hold on to your pants everyone. This breakfast will change your life!

Strawberry Cream Kasha Breakfast Bowl

Vegan, Gluten free, Dairy free

A perfectly pink breakfast! Note: This breakfast can be made ‘manly’ by adding a bunch of non-pink toppings.


Kasha (roasted buckwheat)

  • 1 1/2 cup water
  • 1/2 cup coconut milk
  • 1/2 cup Bob’s Red Mill Organic Kasha [roasted buckwheat kernels], alternatively you could use whole buckwheat, rice, or millet

Strawberry cream sauce

  • 3/4 cup coconut milk
  • 1/2 cup fruit juice sweetened strawberry jam, pureed strawberries would work too!
  • 2 tablespoon ground chia seeds
  • 1/2 teaspoon vanilla


  1. Bring water and 1/2 cup of coconut milk to a boil in a medium size saucepan
  2. Once boiled, add kasha and cook for 8-10 minutes stirring occasionally. If there is liquid leftover, strain before putting it back in the pot
  3. Meanwhile, in a blender, combine 3/4 cup coconut milk, strawberry jam, chia seeds, and vanilla
  4. Blend until pureed completely
  5. Combine strawberry cream sauce with cooked kasha
  6. Serve and enjoy!

The toppings we used: raspberries, pumpkin seeds, and bananas | shredded unsweetened coconut, almond butter, bananas, and cocao nibs

Makes 3-4 servings

What’s your favourite breakfast? Do you find that you skip breakfast often? Why?

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