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Posts Tagged ‘breakfast’

I tried two new recipes this weekend. The first was Karina’s Sweet Potato & Black Bean Enchiladas from the Gluten-Free Goddess blog. Take a look at the tastiness:

These really were very good. I love just about anything with black beans and sweet potatoes, and these were no exception. I was afraid it was going to be too spicy with all the chilies, but they really weren’t that spicy at all. This recipes definitely a keeper.

After I assembled the enchiladas, I still had a sizable amount of sweet potato mixture and beans left, so I assembled some sweet potato & black bean quesadillas—sweet potato mixture and beans sandwiched between two corn tortillas—wrapped them individually and thew them in the freezer. On a night I don’t feel like cooking I can thaw them a bit, throw them on a hot skillet, and have almost-instant dinner. Yay!

I also finally got around to making some of Katie’s famous Fudge Babies. These are amazing! If you’re a fan of Larabars or chocolate, you must make these. So fudgy and good (and healthy!). I think next time I make these I’ll throw in some peanut butter for Peanut Butter Cup Babies.

This morning I made Happy Herbivore’s Fat-Free Whole Wheat Cinnamon Rolls. I’d never made cinnamon rolls from scratch before, but these seemed much easier to make than I expected. They’re gooey and sweet and so tasty. I had two for breakfast, and Kevin had three. These will definitely make it into regular long-weekend breakfast rotation.

I’ll have a new recipe up tomorrow, so check back then! 🙂 In the meantime, have a lovely Martin Luther King, Jr. Day!

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Holy crap! I’ve gone over a week without posting a new recipe! How sad! Don’t fear, though. I’m back with something you can make for breakfast.

Granola is a healthy breakfast food that often gets loaded with oils, sugar, corn syrup, and other unhealthy ingredients, and the brands with healthier ingredients tend to be crazy expensive. So what’s a granola-lover to do?

Make this!

No oil. No refined sugars. Just wholesome tastiness. Enjoy it with your favorite vegan milk, on yogurt, on top of your I-Scream Sundae, or wherever you need the tasty crunch of granola.

Low-Fat Granola

4 cups oatmeal, quick or regular
1 cup oat bran or another cup oatmeal
2 cups raisins or other dried fruit (dried cranberries are great)
1/3 cup apple juice concentrate, thawed
3 tablespoons agave nectar
2 tablespoons cinnamon
1 teaspoon powdered ginger (optional)
Tiny pinch salt

Preheat oven to 325F. Combine everything except the apple juice concentrate, agave and the spices in a large bowl. Combine the spices, agave and the apple juice concentrate in a small bowl. Add the apple juice mixture to the oat mixturel. Mix with a spoon until everything is evenly coated. Spread the granola out on 1 or 2 very foiled-lined (spray foil with nonstick spray) baking sheets. Bake until toasted, about 30 minutes, stirring every 10-15 minutes. Allow it to cool completely on the baking sheets, then store in airtight containers.

Variation: If you like your granola nutty, add up to 3/4 cup shelled sunflower seeds or chopped nuts. Pecans or walnuts are tasty!

For “flavored” granola, add up to 1 teaspoon of your favorite extract–vanilla, almond, coconut, or whatever you like–to the apple juice mixture.

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I love pretty much anything with chocolate and peanut butter. Throw in a banana and it’s that much better. This smoothie’s a great way to get your chocolate-PB fix without ingesting tons of fat and refined sugar. Note that the small amount of strawberries called for don’t really impart any flavor; they’re just low-cal filler.

Choco Peanut Butter Banana Smoothie

1 frozen, sliced banana (hint, slice before you freeze)
1-1/2 cups almond milk (chocolate, plain or vanilla)
3/4 scoop chocolate protein powder
1 tablespoon cocoa powder
1 heaping tablespoon PB2 (or 1 tablespoon natural style peanut butter)
3 frozen strawberries
1 teaspoon agave (optional; the banana and protein powder already provide quite a bit of sweetness)

Put everything in a blender or Magic Bullet and and process ’til smooth.

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Note: This post would have a picture, but alas, all my smoothie pictures came out blurry and gross. So you’ll just have to imagine what the chocolaty, strawberry-y goodness looks like.

I love smoothies. I don’t make them enough, and I’m not really sure why. They’re by far my favorite thing to have for breakfast, so this year, I resolve to make more smoothies. Here’s one of my favorites.

Chocolate-Covered Strawberry Smoothie

1 cup frozen strawberries
1-1/2 cups almond milk (chocolate, plain, vanilla–they all work)
3/4 scoop chocolate protein powder (I use Spiru-tein)
1 tablespoon dark cocoa powder
Tiny squirt (about 1 teaspoon) agave or other sweetener (use more if you like sweeter smoothies)

Place everything in a blender or Magic Bullet and blend until smooth.

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Sunday night we went to a vegan potluck Christmas party, so I decided to make VeggieGirl’s Gluten-Free Blondies. They went fast and got lots of compliments. And they really don’t taste gluten free.

I doubled the recipe and made a few modifications. Here’s how my version went:

12 ounces (2 single-serving sized containers) chocolate vegan yogurt (I used So Delicious Coconut Milk Yogurt)
1/2 cup applesauce
1-1/2 cups organic sugar
3 teaspoons pure vanilla extract
2 teaspoons agave
2-1/2 cups flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
1-1/2 teaspoons baking soda
1-1/2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350F. Lightly coat an 9×13″ baking pan with nonstick cooki ng spray.

In a large bowl, add in the yogurt, applesauce, sugar, vanilla extract, and agave. Mix well.

In the same bowl, add in the flour, baking soda, chocolate chips, and walnuts. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable. (I didn’t have to add any milk.)

Pour mixture into the 9×13″ baking pan.

Bake for about 45-50 minutes, or until a toothpick inserted in the center of the blondies comes out clean.

I think I will be making these a lot in the future. Thanks for your great recipe, VeggieGirl!

Yesterday was uneventful food-wise. This morning, however, I had peanut butter-hemp nut oats.

I cooked 2/3 cup quick oats with 2/3 cup unsweetened almond milk and 2/3 cup water, then stirred in a little organic sugar and 1 tablespoon PB2. I topped it off with 3/4 tablespoon hemp nuts. It had just the right combination of sweetness and peanut buttery-ness, and the hemp nuts added a nice texture.

What’s your favorite way to eat oatmeal?

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Today, Kevin and I headed to the Bishop Arts District to do a little shopping and hanging out. Highlights included lunch at Cafe Brazil (no pics, unfortunately. I’d already eaten most of my meal before I thought of that :-P)—they have an amazing Pumpkin Cheese cake with a brownie crust that I must veganize, shopping at Shambala, where we picked up some Christmas gifts, a stop in at the Soda Gallery, and Dude, Sweet Chocolate, an amazing little chocolate shop. We picked up one of their Albinao & Cardamom bars. I’ll write a review of it once I try it. 🙂

When we got home, I was in the mood to make something, so I made these No Bake Peanut Butter Protein Bites from Pimp My Protein Shake. I ended up modifying the recipe pretty heavily, subbing almond butter for the peanut butter, chocolate coconut milk yogurt for the plain, chocolate protein powder for the vanilla, and I omitted the cinnamon and vanilla. Then, I realized I only had 3 scoops of protein powder instead of five, so I upped the oat flour. They still turned out great. I rolled half of them in flaxseed meal and half in hemp seeds. Kevin’s enjoying a pile of them right now.

I thought these turned out really well. They don’t have a nasty protein powder taste. I used Spiru-tein because it’s pretty much the only protein powder that doesn’t make me retch (sorry, Jay Robb, I tried to like your protein powder, but I just can’t). They’re also not too sweet and they’re filling enough that I don’t want to gobble down half a dozen at a time. Teamed up with a glass of almond milk, a few of these would make a filling breakfast.

Tomorrow I’ll be making goodies for a vegan potluck. Stay tuned for pics tomorrow! 🙂

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Last night we had another Christmas party to attend, so I took these:

These tasty bars are chock full of good stuff: blueberries, oats, applesauce, and whole wheat. They’re fat-free and full of fruit and whole grains, so you can enjoy them guilt-free. They’re even good for breakfast! Enjoy!

Blueberry Oat Bars

3 cups quick-cooking oats
2-1/2 cups whole wheat pastry flour
3/4 cups organic sugar
1-1/2 cups applesauce
12 oz. fresh or frozen blueberries
1 12-oz jar strawberry all-fruit spread (I use Polaner’s)
1 tsp. whole wheat pastry flour

Preheat oven to 350F. Mix the first four ingredients together in a medium-sized mixing bowl. In another bowl, combine the last three ingredients. Reserve 2 cups of the oatmeal mixture and press the rest into a lightly oiled 9 x 13 glass pan and bake for 15 minutes. Then, spread the blueberry mixture over the baked oat crust and crumble the reserved oat mixture over the top. Bake for 20 more minutes. Allow to cool before cutting.

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