Make it Brunch

Make it Brunch Dietitian approved vegan & veg recipes
🥗 High protein & high fibre recipes
🧄 Mostly allium-free

04/29/2026

This high protein no-bake tropical mango cheesecake cup 🥭 has 15g of protein and only takes 5 mins to make!! You won't believe there's tofu in here, it makes the filling so creamy without changing the taste, combined with a buttery crust its perfect for satisfying your cravings while meeting your protein goals. You could even mix in some fresh fruit and have it as a breakfast parfait like I did this morning!

Ingredients:
Serving 3

Base:
8 digestive cookies
1 tbsp melted butter

Filling:
300g package soft tofu
1/3 cup low fat cream cheese
3/4 cup mango pulp (either from fresh mangoes or canned)
Zest 1 lime
1/2 scoop Tropical flavour Clear Protein
1/3 cup coconut cream (optional to make it creamier)

Mango middle:
1 mango chopped
1/4 cup mango pulp

Optional Toppings:
Fresh mango
Mint
Base crumb

Directions:
• For the base crumble digestive cookies (either by hand or add them to a ziplock bag and crush them with a rolling pin). Then combine crumble with melted butter.
• For the filling, add all ingredients to a food processor and mix until completely smooth.
• Let the filling set in the refrigerator for 1-2 hours.
• For the mango middle, combine mango pulp and chopped mangoes.
• In a cup, layer the base crumble, then filling, then mango middle and repeat until cup is full. Keep some base crumb to sprinkle on top. Top with optional toppings.

04/29/2026

Top 3 Healthy Food Trends in 2023 ⁉️ has you covered❗️

Stay tuned each month for all the Healthy Tips & Tricks featuring everything you need from Healthy Planet!

What are YOUR top 3 Healthy Trends of 2023?!! Let us know below ⬇️

04/27/2026

I bet you never thought pasta could be this good for you! 🍝

Welcome to my new series: 30 x 3 where each serving has 30g protein, 30g fibre and made in 30 minutes. This Romesco pasta is a go-to midweek meal for me, it's packed with protein & fibre and comes together in under 30 mins!

Servings: 5-6

Ingredients:
4 whole roasted red pepper (can make your own or use canned)
4 sun dried tomatoes
1/4 cup extra virgin olive oil
250g Firm tofu
3/4 cup toasted cashews or almonds
4 tbsp nutritional yeast
1 tbsp smoked paprika
156mL tomato paste
1 tbsp sherry vinegar or 1 lemon squeeze
1/4 tsp asafoetida powder
1/3 to 3/4 cup soy milk (depending on how thick you like the sauce)
Handful of parsley
1 tbsp pesto (homemade or store bought)
1.5 tsp dried oregano
Black pepper and salt to taste
500g pasta (whole grain or lentil pasta which I prefer) cooked as per pasta direction
1-2 cups pasta water (add more if thinner consistency prefered).
Optional: top with your favourite roasted veggies

Directions:
In a high speed blender combine all sauce ingredients until completely smooth, add 2 cups pasta water to thin it out. Can heat up Romesco sauce on stove top prior to mixing with pasta.
Cook pasta as per directions. Add pasta to sauce. Enjoy!

04/25/2026

VEGAN BIRRIA TACOS
Take your Taco Tuesday 🌮 to the next level with these juicy and crispy birria tacos. The super tender vegan meat pairs perfectly with the crispy taco shells dipped in the birria marinade that's exploding with flavours!

Get the recipe at the link below OR for easier access comment TACO and I'll send it to you personally!

https://makeitbrunch.com/vegan-birria-tacos/

04/25/2026

CHOCOLATE TIRAMISU CAKE 🍫
If I had to choose one recipe that I cherish the most it would be this one! I've been making this cake for years now and have never shared the recipe. But today, to thank each and every one of you for being here and for your support I'm sharing this recipe THIS WEEK ONLY!! You won't find the recipe on my website, I'll be personally DMing the recipe to each person that's interested until the end of this week (May 12th).

edit- I'VE REPOSTED THE RECIPE, CHECKOUT MY LATER POST 💗

So if you'd like my secret chocolate tiramisu cake recipe comment CHOCOLATE and I'll send it to you, get it quickly before the week is up and this recipe disappears! 🥰

04/23/2026

10-PLANTS PROTEIN OATMEAL 🥣
Get your plants in the morning with this superfood bowl of oats with 34g protein and 12g fiber per serving! Made with Fitmingo Protein Powder, a vegan complete protein that's low in sugar and easy to digest.

SAVE this post for the full recipe below!

Serving: 2
INGREDIENTS
1.5 tbsp flax meal
2 tbsp h**p seeds
1 cup large flake oats
2 tbsp chia seeds
1 scoop Fitmingo’s Vanilla protein powder
¼ tsp cinnamon powder
⅛ tsp cardamom powder
3 cups soy milk
Pinch of salt

Toppings:
Splash of soy milk
Banana and raspberries
Pieces of chocolate
Pecan halves
Drizzle of peanut butter
Dusting of ground cinnamon

DIRECTIONS
1) In a pot add all ingredients, and heat on medium. Stir constantly until thickens, around 5 minutes.
2) Add extra milk to desired consistency. Top with your favourite toppings

04/23/2026

HIGH-PROTEIN COOKIE BUTTER GRANOLA (Vegan, GF)
It's the ultimate balance of crunchy, nutty, warmly spiced with a creamy cookie butter.

This recipe has 96g protein and 66g fibre per recipe!

Comment GRANOLA and I’ll send you the full recipe! BONUS check the pinned comments for all the nutritional benefits of this recipe!

04/22/2026

SUMMER FIESTA PROTEIN BOWL
The largest gut study recommends eating 30 different plants per week to boost your gut microbiome! My new series 15 x 30 SUMMER SALADS has 15 plant types, 30g protein and a bonus 28g fibre per serving! Bookmark this post for the recipe below or comment SALAD and I'll send it to you directly!

This salad is also perfect for meal prep for the week, keeps really well (not soggy) in the fridge for up to 4 days. And who says a Salad just needs one dressing, I've added two of my zesty and creamy dressing to make it pop!

Happy Eating xo
Your Dietitian

Serving 8-9
INGREDIENTS
2 cans black beans (540mL per can)
1 cup edamame (fresh or frozen re-heated)
1 package vegan chick’n **see notes
1/4 cup pickled jalapeño peppers chopped
1 cup halved grape tomatoes
1/2 cup diced jicama
1/2 cup red cabbage chopped small
1/2 red pepper diced
1/2 yellow pepper diced
2 corn cobs roasted with oil on the stove top or BBQ until browned and kernels shaved
1/2 cup chopped coriander
1/4 cup fresh basil chopped
1/2 cup vegan feta - optional

Sweet Cilantro Dressing:
1/3 cup olive oil
1/4 cup white wine vinegar
1 tsp cumin powder
Lime juice from 1 lime
Zest of 1 lime
1 tsp ground coriander
1.5 tbsp chopped fresh coriander
3 tbsp honey or maple syrup
2 tbsp Nutritional yeast
Salt and pepper to taste

Chipotle Lime Dressing:
3/4 cup vegan mayonnaise (or chipotle mayonnaise)
1 tbsp fresh lime juice
1/2 tsp paprika powder
1/2 tsp chipotle powder
1/4 cup olive oil
2 tbsp adobo sauce (from a chipotle pepper jar)
1 tsp oregano
Salt and pepper

Directions pinned in comment.

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Pompeii, MI
48874

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