Tag Archives: healthy

breakfast

Peppermint Mocha Chia Seed Pudding

I love having a quick, easy, healthy breakfast that is ready when I wake up and takes care of my sweet tooth. Chia seeds are versatile as well as a good source of omega 3s and fiber. Typically I use chia as a thickener for smoothies, egg replacer in baking, and PUDDING!

What do I need?:

  • 1 1/4 cup of non dairy milk
  • 1/4 cup of chia seeds
  • 2 TBSP cocoa powder
  • 1 TBSP mape syrup (the real kind)
  • 1/4 tsp peppermint extract or crushed candy cane

How do I make it?:

  • In a mixing bowl combine all ingredients and mix them to death.
  • Put in container or bowl and refrigerate overnight or for at least an hour to thicken to pudding firmness.
  • Eat

I like to separate my pudding into mason jars. Different sizes and number of jars depending on who I am making them for (children like the smaller jars). You can top the pudding with non dairy whipped cream or some crushed oreos if you want it to be more of a pie flavor/texture.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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breakfast

Cereal Bars

I always have a ridiculous amount of cereal in my house. I’m not sure what I’m actually stocking up for, but I do have plenty. I can never figure out what to do with it all, and yes, not buy it would be the obvious thing, but my children go through spurts of wanting it and not wanting it. Therein lies the problem. I decided a little while back to transform it into something that they will eat and still keep it a breakfast food. So far it has been a hit.

What do I need?

  • 3 cups of cereal (whatever you have on hand, preferably healthy)
  • 3 cups of rolled oats
  • 1/2 cup ground flax seed
  • 1/2 cup of chia seeds
  • 2 cups of natural peanut butter (creamy)
  • 1 cup of agave or any liquid sweetener
  • 2 tsp vanilla extract
  • sea salt to sprinkle on top

How do I make it?

  • Stir together your cereal, oats, chia seeds, and ground flax and set aside.
  • In a small pot, heat up your agave and peanut butter over medium heat until melted and softened. Turn off heat and add in vanilla extract.
  • Mix your dry ingredients and peanut butter and agave “sauce” together until incorporated.
  • Line a 10X15 baking pan with parchment paper and press mixture into it evenly.
  • Sprinkle with sea salt or pink salt.
  • Once you let the cereal bars cool, cut them into squares or rectangles and enjoy.

The cereal bars last up to a week outside of the refrigerator or a few weeks refrigerated.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Sides

Curry Roasted Garbanzo Beans

I love garbanzo beans in almost every way. They are so good for you and so versatile. Hummus, roasted, rice & beans, and yes, even sometimes in desserts! Crazy right? I was getting my snack jars ready for the week and decided that they needed just a little more something to them. Nuts and beans are an excellent source of protein, so do it up!

What do I need?

  • 1 can of garbanzo beans
  • 2 tsp extra virgin olive oil
  • 1/2 tsp pink salt
  • 1/2 black pepper
  • curry powder to taste

How do I make this?

So the first bit is a pain in the rear, but it makes a huge difference if you decide to skip this step.

  • Drain a can of garbanzo beans, rinse them, and peel the skin off of them (squeezing them slides it right off) If you leave the skins on them you will not get the same crisp, it will end up steamed in the middle instead of roasted.
  • Pre-heat your oven to 400.
  • Dry your garbanzo beans thoroughly.
  • Transfer your beans to a bowl and drizzle with evoo then sprinkle with curry powder, pink salt, and black pepper.
  • Pour onto a baking sheet in a single layer.
  • Bake for 15 minutes.
  • After 15 minutes, shake the pan around and bake for another 15 minutes.
  • After 15 minutes, shake the pan around and bake for another 10 minutes.
  • Let cool to store in an airtight container or mason jar, or you can serve warm just like popcorn!
I love this picture for the simple fact that those are Patrick’s adorable little toddler hands. He gave this dish his seal of approval… then walked away with them!

Other Ideas:

Roasted garbanzo beans don’t just have to be savory like I said before. Here are some ideas of other seasonings you can use for them.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Other

Vegan Butter

So I finally did it! I made some homemade vegan butter… and it is yummy! I ran out of butter and since it is the last month of the no waste challenge, I had to make due with what I had on hand. Time to learn how to make my own. I am so pleased with how it turned out and it got Morgan’s seal of approval! Here we go!

What do I need?

  • 1 cup of coconut oil
  • 1/2 tsp of pink salt
  • 2 tbsp of evoo
  • 1/8 cup of raw cashews
  • 1/4 cup of non dairy milk (make sure it isn’t flavored)
  • 1/2 tsp apple cider vinegar

How do I make it?

  • Melt the coconut oil to room temperature.
  • Add all of the ingredients into a crazy powerful blender (like this beautiful Ninja) and blast it until it is well blended and there are no more bits of cashews left.
One of my favorite kitchen tools.
  • Once everything is blended and combined, pour your mixture into a container and shove it into the refrigerator.

WHAT JUST HAPPENED???

That’s right, you just made a buttery, delicious, luscious concoction that is vegan butter. It’s pretty crazy that you can make something so creamy and buttery out of this seemingly random combination of foods. MIND BLOWN!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Main Dishes

Garbanzo Bean Curry Stuffed Acorn Squash

I love squash because it is such a versatile food. You can make it sweet or savory, bake with it or cook with it, carve it into scary faces for Halloween or turn it into a smoothie. See what I mean?

This recipe gets made in our house about once every two weeks. My daughter absolutely loves this meal, almost as much as her “cabbage noodles” (haluski). She is pretty good at making this herself at this point but she is still now allowed to use the stove, so still a mommy and me meal!

Below are some of the nutrition facts for an acorn squash.

Amount Per 100 grams
1 cup, cubes (140 g)
1 squash (4 inch dia) (431 g)
1 cup, cubes (140 g)
Calories 56

Sodium 4 mg
Potassium 486 mg
Total Carbohydrate 15 g
Dietary fiber 2.1 g
Protein 1.1 g
Vitamin A 10%
Vitamin C 25%
Calcium 4%
Iron 5%
Vitamin B-6 10%
Magnesium 11%

What you will need:

  • 1 acorn squash
  • 1 can of coconut milk (regular, not light)
  • 2-3 tablespoons of curry powder
  • pink salt
  • black pepper
  • Evoo (extra virgin olive oil)
  • Cut your squash in half and scoop out the seeds
  • drizzle the squash with EVOO
  • sprinkle with pink salt and fresh cracked black pepper
  • bake your squash upside down so that it cooks faster and more evenly for about 20-30 minutes
  • While your squash is baking, mix together your coconut milk and curry powder (to taste), and add the garbanzo beans.
  • After your squash is finished baking, flip it scooped out side up and fill it (or overfill it) with your garbanzo beans.
  • Put it back into the oven for another 10ish minutes. This is just to heat up the mixture on the inside.
  • Remove from the oven and plate. You can add some fresh parsley, cilantro, or whatever you like with your curry.

Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!

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