In a bowl, whisk together the egg, milk and coconut aminos.

Dip the bread into the mixture, coating both sides evenly.

Heat the oil on a nonstick griddle or skillet over medium heat. Cook the bread slices for about 3 to 5 minutes per side, or until browned.

Divide onto plates and top with maple syrup. Enjoy!

Refrigerate in an airtight container for one day, or freeze for up to one month.

Use any nut-free milk instead of almond milk.

Add cinnamon or vanilla extract.

Eggs, bacon, sausage or fresh fruit.

Use soy sauce or tamari instead of coconut aminos.

One serving is equal to two pieces of french toast.

Place all ingredients in your blender and blend until smooth.

Pour into a glass and enjoy!

Use hemp milk, rice milk, oat milk or water instead of almond milk.

Use ground flax seeds instead.

Use frozen cauliflower, spinach or kale instead.

This recipe was developed and tested using a plant-based protein powder.

Refrigerate in an airtight container for one day, or freeze for up to one month.

In a bowl, whisk together the egg, milk and coconut aminos.

Cut the chicken breasts) in half lengthwise. Place the chicken cutlets on the prepared baking sheet and season both sides with the Italian season, salt and pepper.

Bake for 12 to 15 minutes or until chicken is cooked through.

Meanwhile, add the broccoli to a steamer basket over boiling water and steam for about five minutes.

Remove the baking sheet from the oven and adjust the oven setting to broil.

Top the cooked chicken cutlets evenly with the tomato sauce, ham, pineapple, and cheese.

Broil for one to two minutes or until the cheese has melted.

Divide the chicken and broccoli evenly between plates or meal prep containers and enjoy!

Add the coconut yogurt, strawberries, and blackberries to a bowl. Enjoy!