2C rolled oats
2C mashed naners
1 1/2 Tbsp raw honey //or// sweetener of choice [coconut nectar, grade b pure maple syrup, agave nectar, etc.] i am partial to my local, raw honey.
1/3C organic raw cacao [powder]
1 heaping teaspoon cinnamon
2 Tbsp chia seeds
2C milk of choice [almond, coconut, soy, flax, rice] *i would not recommend using cashew milk as it may thicken the consistency more than what is desirable.
mash the bananas and mix into the rolled oats. add the honey, cacao, cinnamon & chia seeds and stir until well blended. pour milk over the top and stir. cover and refrigerate overnight. top with fresh fruit, chia seeds, raw cacao nibs, etc. if desired.
we are leaving for LA in just a couple of short weeks. nick has a large convention & a few conferences he will be attending for work. the sunshine is desperately needed. i am eagerly, and somewhat restlessly, awaiting its warmth. who knows how alarmingly low my vitamin D levels could be after the cluster of depressingly gloomy, snowy, sleety days we have been experiencing off & on for months here in colorado?! i swore i would take a supplement last winter but somehow it slipped my mind. this mini get-away honestly could not be coming at a better time. i want to frolic on all of the beaches along the OC area west coast in my brand new suit. bathe in the sun [with sunscreen of course], enjoy the little cottage-feeling bungalow where we’ll be staying & maybe take a drive — either down to tijuana [where our safety may be questionable] so that i can relive my glory days as a child during my first trip to mexico — or up to a couple of vineyards in the madera|fresno area. both are fabulously within driving distance. & i’m sure both would be equally as exciting. nick has been trying to talk me into a kid-less disneyland visit for months. i suppose we wouldn’t feel so guilty, being as we just stopped off at disney with the kiddos when we were coming back from hawaii in november. LA is my second favorite US city, just down the list from chicago. i love the people. i love the sunny days. the beach. the food. and everything else that the entire state of california has to offer up & down the western coast. hiking. seafood. activities. they have it all. i mean, don’t they?
i was going to have these cookies up last weekend. & as promised, but late, here they are. . .
extra delicious & full of nutrients — this recipe from Miryam Quinn Doblas, RD, is listed exactly as i found it from nuts.com. direct link listed at the bottom as always and i have included a link to Miryam’s site as well! enjoy!! xx.
- Place the cookie ingredients in your food processor and pulse until combined or until the mixture comes together. Place the mixture between two pieces of plastic wrap, and use a rolling pin to roll the cookie dough until it becomes about 1/2 inch thick. With a round cookie cutter, cut cookies out until you have no more dough. Set the cookies in the freezer for 5-10 minutes to harden.
- In the meantime, prepare the filling by placing the ingredients in the food processor and pulsing the mixture until it is nice and smooth.
- Take the cookies out of the freezer and scoop about 1-2 tablespoons of the filling over half of the cookies. Place another cookie on top of the filling to assemble the cookie sandwiches.
- Enjoy immediately or store cookies in the refrigerator for up to 1 week.
recipe courtesy — Miryam Quinn Doblas, RD via nuts.com — Miryam’s website, eatgood4life.com, can be found by following the link provided!
these spicy, vegan sweet potato and green rice burrito bowls from cookie + kate were dinner for our family on a recent night when i was still experiencing those meatless meal cravings. these were utterly delicious!
and so easy to make. while the potatoes were roasting i worked on the rice & beans. i used a mixture of jewel yams, garnet yams & sweet potatoes in mine.
i seriously feel like whenever i make vegetarian or vegan meals or treats. . . .which is quite frequently these days — i am then having to talk the entire family into eating said food. you would think there were disgusting meat pieces in there or something. [ha!] recipe link is posted below! xx.
recipe courtesy — cookie + kate.
i’ve been on a long-lasting vegan kick as of late. i went vegetarian for over two years. and then i had another six month period where i wasn’t eating any meat a few years ago. most of the time now, i pick at everything on my dinner plate until i have nothing left but meat and that winds up going into the garbage. i really hate it. sometimes i just crave food without the meat and without the dairy. i want to eat things without having to think disgusting thoughts like how those things probably came from a weird, sad place. the family always tells me they don’t mind when i make meat-less/dairy-less dishes — but i know otherwise. i see the kids with their weird faces when i place the meals in front of them. i make them all eat it anyway. 🙂
this vegan chili is the best chili i have possibly ever tasted. ever. and the cashew [sour] cream — don’t skip that extra step! i soaked my cashews using the quick-soak method because i didn’t have an extra day to spare but if you read this ahead of time, soak them overnight.
this recipe is perfect. i did not seed the jalapeños & the chili had just the right amount of spice, even for the kids. recipe link listed below! xx.
recipe courtesy — oh she glows.
these are a must-bake.
they are from minimalist baker, have a small amount of ingredients & are completely vegan which is the greatest part of all.
a few of mine collapsed in the center of the pan during baking — but it didn’t take away from the taste at all. i also rolled my rectangle out oddly and wound up with 17 rolls instead of 10 or less. they were like mini-buns which was actually better!
i actually used equal parts organic spelt flour & whole-wheat organic pastry flour. i didn’t want to mess around with unbleached all-purpose at all. they turned out deliciously. although she mentions several different flour combinations for you to try in her recipe! so. . . .what i’m saying is — do you.
i’m keeping this one super short — as my schedule, with the egg retrieval & several other appointments all falling this week, is completely & utterly full and i am running on a very small amount of sleep. the recipe link is listed below! enjoy! xx.
recipe courtesy — minimalist baker.
these pancakes certainly aren’t very flattering in this photo but they are completely fantastic if you are wanting to eat breakfast a bit cleaner.
i follow the most incredible vegan, raw foodie on IG [papaya_sunshine] and nearly all of her recipes for fruit bowls, smoothies, drinks & baked goods are free from refined sugars, processed ingredients, preservatives & junk. many of them are plant-based and raw. i love them all. i’ve tried a few & wanted to share this one so that, not only can you try these scrumptious g’morning cakes, but you can go check out all of her things. the link to her IG is listed at the very bottom & you can find her specific recipes via posts on her page. i listed out her exact recipe for these particular cakes to make it easier since there is not a direct website to link to. this recipe is just as it appears on her IG feed. xx.
banana pancake recipe from paypaya_sunshine
1 cup of spelt flour ( all purpose gluten free works well too )
2 tsp of baking powder
Pinch of cinnamon
1 teaspoon of vanilla extract
1 1/4 cup of almond milk
1-2 tbs of coconut sugar (optional)
In a bowl mash the banana as much as possible so that it’s runny, then add the vanilla and almond milk and mix well. Then add the dry ingredients and combine thoroughly until you have a batter. Heat the pan with a little coconut oil and add little dollops of the mixture to the pan. I use pancake rings because I’m rubbish at getting neat round stacks!! Wait until little bubbles start to form then flip the pancakes. For warm chocolate sauce simply warm together 2 tbs of coconut oil, 2 tbs of maple syrup and 2 tbs of raw cacao powder ( I get mine from superfoodiesuk ) over a low heat in a pan and mix well until you have a smooth chocolate consistency. Pour over pancakes and enjoy!
recipe courtesy — papaya_sunshine.
so the way this crisp was intended was to be vegan and completely free of nuts. however, i added nuts to mine. i made quite a few mods to this recipe which i have listed below. super yummy!
i omitted the salt entirely and after eating the crisp, am glad i did. it was a small amount to begin with anyway. who needs salt when you have all of. . . .this. .
i bumped the cinnamon up to 1 full tsp, added 1/2 tsp nutmeg, and a handful of roughly chopped walnuts to the oat mixture.
to the blueberries, i also added 4 large strawberries [chopped]. original recipe link listed below! xx.
recipe courtesy — oatmeal with a fork.