tahini cereal.

tahinicereal.jpg

I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!

  • 2 cups Kashi Seven Grain Cereal
  • 1 cup rolled oats
  • 1/3 cup sesame seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • milk, for serving
  • bananas, for serving

Preheat oven to 350F.

In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned.  To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.

berry + mint smoothie.

smoothie

I can’t get enough of mint in my smoothies lately. Ive also been using coconut water instead of almond milk and its a refreshing change. I made these changes to a pretty common smoothie and really enjoyed it, so will be adding these to the rotation!

1 cup coconut water
1/2 cup frozen mixed berries – strawberries/blueberries/blackberries
1 frozen banana
handful of spinach
1 T hemp seeds
Fresh mint
1 clementine

Mix in the blender and enjoy!

the best beet smoothie.

BEET

This year the beets in my garden turned out pretty small  – i think i planted them too close together; but that means they are smoothie sized! This one is pretty darn good!

1 cup coconut water
1 small beet, chopped
4-5 cubes frozen pineapple
1/4 cup frozen blueberries
1/2 orange, peeled
1 small apple, cored
handful or two of spinach (or kale)
1 tablespoon hemp seeds (optional)
1 tablespoon maca powder (optional)
Squirt of honey or agave (optional)

blend and enjoy! Add more water if its too thick. This made two smoothies.

granola bars.

GRANOLABARS

I started packing milo’s lunch for school – so I’ve been trying to find healthy snacks (and main courses) for him to bring. I had everything on hand to make these granola bars. They are pretty healthy – not having any added processed sugars and are pretty easy to make your own combinations of flavors. I stuck with dried berries and chocolate chips, but I think next time I will add almonds as well! They can be nut-free if you aren’t able to bring nuts to school – just substitute sunflower seed butter for the peanut butter.

1 1/4 cups old fashioned oats
1/4 cup oat flour
3/4 cup dried unsweetened shredded coconut
1/3 cup uncooked quinoa
1/2 teaspoon fine sea salt
3/4 cup  chopped dried fruit
3/4 cup choc chips
1/4 cup peanut butter
1/4 cup coconut oil, warmed until liquefied
1/4 cup maple syrup

Heat oven to 350°F. Line an 8-by-8 inch square pan with two sheets of parchment paper.

In a large bowl, combine oats, oat flour, coconut, quinoa, salt, dried fruit and chocolate. In a separate, small bowl, whisk together sunflower seed butter, oil and sweetener of choice until smooth. Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, press the ingredients tightly into all corners of the pan. Press hard to make sure they are in there good!

Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there. Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares).

coconut milk scones.

scones

I found this recipe for scones a while back and finally gave it a try. I love a good scone for breakfast, but whenever I find a recipe, they are loaded with butter, or oil – not really want to i want to load myself with the first thing in the morning. While delicious, not the most nutritious thing. When i came across this recipe I noticed it had NO butter or oil, so I was definitely intrigued. These turned out pretty good. They arent as melty-amazing on the inside, nor are they overly sweet – but they have a nice outer crunch, and a softish middle. These are easily customizable – the flavor combinations are endless. I made two batches, and froze one for later, so I didnt waste the can of coconut milk I opened.

2 cups flour ( I used spelt flour)
1/3 cup sugar (I used coconut palm sugar)
1 Tbs. baking powder
1/2 tsp. salt
1 cup canned coconut milk (I used the lower fat kind and it seemed to work fine!)
1 cup dried fruit (cranberries, apricots, cherries, raisins, etc.)*

*I made cranberry/orange/coconut and chocolate chip/cherry/almond versions.

coconut milk
sugar

Preheat oven to 425 degrees F. Grease your baking sheet.

In a mixing bowl, combine flour, sugar, baking powder and salt.  Pour in coconut milk. Gently mix with a wooden spoon or a rubber spatula just until it’s combined. Fold in dried fruits. Transfer dough onto a floured surface and shape into a disc about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 wedges onto prepared baking sheet 2 inches apart. Brush the tops with coconut milk and sprinkle generously with sugar. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled.

tofu scramble.

tofuscramble

Tofu scramble is a staple. And theres a million ways to make it. My friends hosted a brunch a few weeks ago, and I brought this and it was a hit – my meat-eating friends didn’t even care that they were eating tofu. So I made this again on Christmas morning. As far as produce goes, its so verstatile – you can add what you have on hand or customize to your liking.  My go-to is carrots, garlic and spinach.  Red bell peppers are great in there – and I bet some black beans would be delicious too!

Extra Firm Tofu
Oil or cooking spray for frying:
Veggies of your choice: red onion, shaved carrots, spinach or kale, red bell pepper

SAUCE
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder

Make sure your tofu is pressed, and the water is drained out. Set aside.
Prep veggies and get your pan/skillet ready. Add the oil/spry and saute veggies – starting with onions and red bell pepper first (save shaved carrots and spinach for more towards the end). Add some salt and pepper to flavor

veggies. Add your tofu. Crumble it into the pan and sautee until starts to get a little brown. I like mine well done.
Mix your seasonings with a few teaspoons of water and add to the tofu and veggies.  Let it cook for a minute or so and then add the lighter veggies like the carrots and the spinach or kale. Cook for a few more minutes, then serve with some crusty toast and breakfast potatoes.

banana bread granola.

granola
More granola! What can I say? I’m on a granola kick!
This one is adapted from shutterbean’s recipe, found here.

  • 5 cups rolled oats (not quick-cooking)
  • 1 cup raw walnuts
  • 1/2 cup slivered almonds
  • 1 teaspoon ground cinnamon
  • 1/8 cup brown sugar
  • 2 very ripe bananas
  • 1/3 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • kosher salt

Preheat oven to 350F.

In a large bowl, toss oats, walnuts, almonds, cinnamon and brown sugar together and set aside. In a small bowl mash bananas and stir in maple syrup & olive oil until thoroughly mixed. Pour wet mixture over the oat-nut mixture and stir until oats are well saturated. Spread the oats on a parchment lined baking sheet and cook for 30 minutes, stirring mixture every 10 minutes until oats are nice & golden.  Let granola cool and transfer to an airtight container.

peach oatmeal smoothie.

SMOOTHIE

This has been my go-to smoothie this summer. It’s the best with those big juicy peaches you find at the farmers market. I tried subbing frozen peaches, but it just wasn’t the same. You definitely want to use fresh here. Its definitely a sweet, delicious way to start your morning.

1 frozen banana
1 – 1 1/2 cups almond milk
1 fresh, ripe peach
1 T flax seed
2 -3 T dried oatmeal

Blend and ejoy!

banana blueberry bran muffins.

BranMuffins

try saying that ten times fast!

Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.

I found the recipe for some bran muffins here.  Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!

1 1/3 cups almond milk, mixed with 1 tspn apple cider vinegar
1 T ground flax, mixed with 3 T water
1/3 cup vegetable oil (I did a mixture of half veg oil, half unsweetened applesauce)
1/4 cup coconut palm sugar (or sub brown sugar if you dont have this)
1 1/2 cups wheat bran
1 cup all-purpose flour (or sub spelt flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoonsgranulated sugar, divided
1-2 ripe bananas, mashed
1/2 cup blueberries

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.

Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes.

banana pancakes.

bananapancakes
Here is a simple banana pancake recipe that turned out really great and you can whip up in no time! Its adapted from this recipe here.

    • 1 ripe banana
    • 2/3 cup almond milk
    • 3/4 cup flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon cinnamonOptional: Chocolate chips or blueberries.

Instructions

  1. In a blender or food processor, puree the banana with the almond milk.
  2. In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries or chocolate chips if going this route.
  3. Grease your skillet over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat.
  4. Serve pancakes with maple syrup and enjoy