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Photo: Taline Gabriel
A casual scroll through Aussie plant-based blogger Taline Gabrielian‘s Instagram (AKA Hippie Lane) features smoothie bowls topped with star-shaped fruit, veggie sushi with vibrant pink beet-tahini dipping sauce, and lavender nice cream. It’s almost enough to make your favorite health food blogger’s photos look like #fails.

Gabrielian moved away from eating meat four years ago, when she was pregnant with her second child. Like a lot of mamas-to-be, eating for two made her think more consciously about what she was putting into her body. She gave up eggs, wheat, and soy in addition to meat. Since then, she’s been having fun creating beautiful things to eat, proving a (mostly) vegan diet doesn’t have to be restrictive. And fortunately, she’s not keeping her recipes a secret. Here, the blogger shares with Well+Good readers her most double-tapped breakfasts.

Keep reading for three yummy—and seriously beautiful—morning recipes from Hippie Lane’s Taline Gabrielian.

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vanilla chia
Photo: Taline Gabriel

Vanilla Chia Pudding with Summer Fruit

Serves two 

4 Tbsp chia seeds
1 cup rice milk
1/2 cup coconut yogurt
1 tsp vanilla powder
1 to 2 tsp maple syrup (optional)
1 mango, halved and sliced
1 banana, sliced
1 peach, finely sliced
1/2 grapefruit, sliced and quartered
1 kiwi, halved
10 blueberries
5 grapes, halved
1 passionfruit

1. Place chia seeds in a bowl with rice milk and coconut yogurt and whisk with a fork.

2. Add vanilla powder and maple syrup and whisk well.

3.  Set in the fridge for at least 2 to 3 hours or overnight.

4. Once set, top with assorted fruit and serve.

Photo: Taline Gabriel

Buckwheat Pancakes with Coconut Yogurt, Maples, and Berries

Serves 4

1 cup buckwheat flour
2 Tbsp corn flour
1 Tbsp coconut flour
2 tsp baking powder
1/8 tsp salt
1 and 1/2 cup coconut milk
1 cup water
1 Tbsp coconut oil
2 tsp grapeseed oil
1/2 cup coconut yogurt
2 Tbsp maple syrup
1 cup mixed berries

1. Combine buckwheat flour, potato flour, coconut flour, baking powder, and salt in a large bowl.

2. Add coconut milk, coconut oil, and water and whisk well.

3. Heat a non-stick frying pan over medium heat.

4. Brush pan with grapeseed oil.

5. Pour 1/4 cup of batter onto pan for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through.

6. Transfer to a plate.

7. Repeat with remaining mixture. The recipe makes about 8 pancakes.

8. Stack pancakes on a serving plate, spoon coconut and berries over the top, and drizzle with maple syrup.

smoothie bowl
Photo: Taline Gabriel

Chocolate Lovers Smoothie

2 frozen bananas, chopped
1 Tbsp almond butter
2 Tbsp cacao powder
1/2 tsp maca powder
1 tsp mesquite powder (optional)
1 cup coconut milk
1 cup rice milk
3 strawberries, sliced
1 Tbsp activated buckwheat
1 Tbsp shredded coconut
Handful of macadamia nuts

1.  Place frozen bananas, almond butter, cacao powder, maca powder, mesquite, coconut, and rice milk into a blender and blend until smooth.

2.  Pour into your serving bowl and top with strawberries, activated buckwheat, coconut, and macadamia nuts.

Before you dig in, be sure to Instagram your lovely creation first—science says it will taste better. And now that breakfast is taken care of, try one of these 15-minute recipes for dinner.

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