//  REAL
TALK  //

Preface.

What's been going on at the home of AAG? Well, it's been almost two months since I've adopted a vegetarian diet and I have to say I've never felt better!
Before this, there really wasn't a name for me. By the age of 12 simply put - I only ate birds. (And no, it's not that I have a vendetta against birds. Quite the opposite in fact!) 
For me, chicken and turkey were the hardest to give up because I enjoyed the taste and I justified my purchases by buying through "humanely-raised", "cage-free", no hormone injection, etc., etc.. 
I've since found out that what I thought was leaving less of a carbon foot print was simply putting a band-aid on a bigger issue... 

Now before I get completely controversial and off point from my blog post - I have to say.

I respect everyone's decision to or to not eat meat. This is something that I've found works best for me, and after doing some research I truly believe that this lifestyle could benefit so many lives. I'm not here to pursuad you, but I can't help but share good information. If you have ever thought about going herbavore even for a second I encourage you to check out these links...
health benefits of going vegan
ForksOverKnives.com  Film // Documentary
Food, Inc. Info // Film // Documentary 

But seriously...

This vegan recipe from The Minimalist Baker is mind-blowingly delicious and represents how going vegetarian, or vegan for that matter means that you don't have to lose out of flavor. I put my own personal twist on this recipe by adding freshly cracked pecans. Simply add the cracked pecans to the streusel (sugar, flour, and butter) for roasting along with a few tablespoons of ground oats. This makes the filling have a bit nuttier and granola-esque of a taste. Ground cinnamon also made its way into the bowl! 
 

Voila!

Top with fresh Coconut Whip Cream and maple syrup!

NOMMM! What's your favorite breakfast recipe?