Fall is officially here! I always enjoyed the prepackaged apple cinnamon and oatmeal during the fall. But the flavored oatmeal’s were one of the first things we cut out of our grocery bill to save money since the flavored oatmeal packets are so much more expensive than old fashioned oats. So I decided to try my hand at making my own apple cinnamon oatmeal. And guess what, it tastes way better than the packaged oatmeal! I didn’t calculate a comparison of prices but I am positive my recipe comes out cheaper and healthier. I added peanut butter and walnuts to the recipe to add a boost of protein, however you do not need to use both or either. But I enjoy it with peanut butter for a complete breakfast. By the way September is National Breakfast Month so happy National Breakfast Month Everyone!
Apple Cinnamon Oatmeal
½ cup old fashioned oats
½ teaspoon ground cinnamon
½ teaspoon vanilla
1/8 teaspoon ground nutmeg
1/3 cup applesauce
1 teaspoon brown sugar (optional)
1 tablespoons peanut butter (optional)
1 tablespoon chopped walnuts (optional)
1. In a microwave safe bowl combine oats with one cup of water and the cinnamon, vanilla, and ground nutmeg. Place in microwave and cook for 2 ½ minutes.
2. Carefully remove bowl from microwave. Add applesauce, brown sugar, peanut butter and/or walnuts. Stir and enjoy!
Since it is National Guacamole Day I am reposting my Guacomole recipe! Enjoy!
The Perfect Hard Boiled Eggs
I love hard boiled eggs; they are the perfect boost of protein when I need an extra boost of energy. I also enjoy hard boiled eggs post workout. My kids love hard boiled eggs as well. But just like me they only like perfect hard boiled eggs. Our definition of a perfect hard-boiled egg has no gray ring around the yolk and the yolk has been cooked through, so that it is a light yellow not an orange or dark yellow color. It’s also ideal that peeling the shell of is easy, especially if we are making deviled eggs. This is also perfect to pack in kids’ lunches or for a snack at school. Which reminds me, in the next few weeks I will be creating different recipes and tips for kids school lunches, since most kids are back in school now.
I like hard boiled eggs because the average hard-boiled egg only contains 78 calories and 6 grams of protein. Eggs are also high in vitamin B-12 which is important when eating a vegetarian diet.
1. Place eggs in a pot with cool water. Make sure the water covers the eggs and goes approximately 1-2 inches above the eggs.
2. Add one teaspoon of salt to the water. (This is an optional step but helps with the peeling process.)
3. Place pot on stovetop and turn heat on medium high. Bring eggs to a rapid boil. (This time will vary greatly depending on the size of the pot, for small batches of hardboiled eggs I use a deep sauce pan.) Once the water comes to a rapid boil let them boil for 1 minute. (You will have the perfect rapid boil when the eggs start dancing in the pan.)
4. Cover pan with lid, and turn off heat. Let eggs sit in the pan/pot for 15 minutes.
5. Drain hot water and run cool water over eggs for approximately 1 minute or until they are cool to the touch.
6. While cool water is running over eggs put 2-4 cups of ice in a large bowl and add cold water. Add one teaspoon of salt to ice water and then place the eggs in the ice water. Make sure ice water completely covers the eggs. Once eggs are completely cooled, peel and enjoy!
Mocha Coconut Oatmeal
½ cup old fashioned oats
1 cup almond milk
1 teaspoon cocoa powder
1 teaspoon instant coffee
1 teaspoon vanilla
1 tablespoon sugar
1 tablespoon coconut oil
2 tablespoons sweetened shredded coconut, divided
1. In a microwave safe bowl combine oats, almond milk, cocoa powder, instant coffee, and vanilla. Place bowl in microwave and microwave for 2 ½ – 3 minutes.
2. Add in sugar, coconut oil, and one tablespoons shredded coconut and stir until combined. Top with remaining shredded coconut and enjoy!
I call this my emergency chili, because I always have these ingredients on hand. This can be cooked on the stovetop or using a slow-cooker. This chili is delicious and very filling. It is packed with protein, fiber, and lycopene, beta carotene, potassium and vitamins C and E. Unlike other canned fruits and vegetables tomatoes do not lose their nutrients in the canned process. In fact canned and cooked tomatoes contain more lycopene than fresh tomatoes.
2 15 ounce cans fire roasted diced tomatoes
1 15 ounce can diced tomatoes
30 ounce’s canned black beans
30 ounce’s canned red kidney beans
30 ounce’s canned light red kidney beans
1 teaspoon olive oil
2 onions, chopped
1 teaspoon garlic, minced
1 teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon cayenne
½ teaspoon cumin
1 teaspoon chili powder
Salt and Pepper to taste
1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until onions are translucent, approximately 5-10 minutes.
2. Slightly drain the tomatoes, pour out about a tablespoon from each can. Combine tomatoes, onions, and spices in cooking method of choice, either slow cooker or stew pot.
3. Drain and rinse canned beans. Add beans to mixture.
4. If cooking over stovetop let simmer for 1-1 ½ hours. If cooking in a crockpot it can cook on low for 8-9 hours or on high for 3-5 hours.
So I love eggless banana bread! Could one of the reasons be because I can taste the batter without worrying about salmonella, yeah ok maybe that’s one of the reasons. I also love the texture of eggless banana bread. So I have made this banana bread many different ways. Prior to my vegan challenge I have made it with butter, but since I have been eating vegan I have used vegan margarine (Earth Balance) and coconut oil. I used the coconut oil as an experiment since I was out of Earth Balance, but luckily it worked out great!
Eggless Banana Bread
3 ripe bananas, mashed
½ cup margarine, butter, or coconut oil
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup sugar
½ cup walnuts, chopped
¼ – ½ cup ground flax
1 cup flour
½ cup whole wheat flour
1. Preheat oven to 325 degrees and grease pan.
2. In a large bowl combine bananas, margarine (if using butter or margarine make sure it is softened,) vanilla, baking powder, cinnamon, and sugar. Mix in flax and walnuts. Then mix in flour and whole wheat flour.
3. Pour batter in greased pan and bake for 30 minutes, or until thoroughly cooked.
So participating in the vegan challenge has been harder than I thought. I assumed it would be easy since I am a vegetarian; I also never drink milk and rarely eat eggs. I thought I was just going to miss cheese. I am shocked at how much food that I normally eat contains milk, butter, and eggs. Surprisingly I am not missing cheese as much as I thought I would. But the thing I miss the most is my whey protein powder. If I ever felt low on protein I would make a smoothie with whey protein powder, but now that I am eating vegan I can’t drink whey. I have tried soy protein powders and have been disappointed, they seem grittier than whey. So this morning when I was feeling low on protein I decided to try something a little wacky, a little crazy, maybe even a little weird…… I put beans in my oatmeal! But trust me it’s awesome! Try it you might like it! (A famous quote I give to my kids) This recipe yields approximately two servings, or one adult and two small children, or one very hungry adult (like me this morning.)
1 cup cooked oatmeal
½ cup white beans (cannellini)
½ large banana
¼ cup ground flax
2 tablespoons sugar (can substitute agave or maple syrup)
1 tablespoon vegan margarine (regular butter can also be used)
1 teaspoon vanilla
1/3 teaspoon baking soda
1. Combine all ingredients, except sprinkles, in a food processor. Blend until all ingredients are combined and there are no signs of beans or banana chunks. Put into bowl and sprinkle with sprinkles if desired. Enjoy!
This ice cream can be enjoyed by anyone, however those looking for a lactose free or vegan ice
cream may enjoy this ice cream. For those who don’t know yet I am taking a 21 day vegan challenge. So over the next few weeks you will be seeing more vegan recipes.
Chocolate Covered Banana Soy Ice Cream
½ cup vanilla or chocolate soy milk
½ frozen banana, chopped
1 tablespoon peanut butter
1 teaspoon alcohol free vanilla
1 teaspoon cocoa powder
2 ice cube trays of ice
1/2 cup of salt
Quart size Ziplock bag
Gallon size Ziplock bag
1. In a blender combine ingredients, except for sprinkles. Blend until thoroughly combined. Pour mixture into quart size bag and add sprinkles into bag. Put bag in freezer for 15 minutes, (30 to 45 minutes if banana is not frozen.)
2. Put ice and salt in gallon zip lock bag. Add quart size bag into gallon size bag. Begin shaking bag for 8-10 minutes. (Tip: Wear oven mits, because your hands will get cold, like painfully cold)
Today, (June 15) is National Ice Cream Day! It’s the perfect time to enjoy some ice cream! I recently made my own ice cream from scratch for the very first time! It was a little tricky, but I figured it out. My kids were very excited that we made ice cream ourselves. This recipe is fun for any time of the year and is very fun to do with kids. I will definitely be making more of this ice cream, it is so easy and it’s a fun summer activity with the family. Kids will have fun taking turns shaking the bag. You can also turn this into a science experiment and put some of the mixture in a freezer safe bowl and freeze it, to see the difference between the bowl and the bag. It is a simple science experiment of changing a liquid to a solid and it’s delicious!
Chocolate Birthday Cake Ice Cream
1 cup 2% milk (or whole milk)
1 heaping tablespoon chocolate frosting
1 teaspoon sugar
1 teaspoon vanilla (with no alcohol)
2 tablespoon sprinkles (optional, but it makes it more fun!)
¼ cup of brownie (crumpled)
7 cups ice
5 tablespoon salt
1 gallon size sealable bag
1 quart size sealable bag
2 oven mits (preferably with a silicone grip)
1. In a blender combine milk, frosting, vanilla, and sugar. Blend until thoroughly combined. Pour mixture into quart size bag. Add sprinkles and brownie crumbles and close bag.
2. In the gallon size bag add ice and salt. Then put the quart size bag in the gallon bag with ice. Close the bag with ice. Put on oven mits and begin shaking the bag. Shake the bag for ten minutes or until ice cream forms. (If ice cream doesn’t form put the bags in the freezer for 30 minutes or until if forms into ice cream.) Happy National Ice Cream Day, Enjoy!
This oatmeal gives me energy to get me through the morning and it keeps me full for hours. And since there is no added sugar there is no crash before lunch. This breakfast is great on days that I work-out for 3 hours and on recovery days when I don’t exercise or I just do cardio. Oh and its vegan if you use soy protein.
Protein Packed Oatmeal
½ cup whole grain oats
1 cup water
1 scoop (or approximately 3 tablespoons) of chocolate protein powder (whey or soy)
½ teaspoon cinnamon
½ teaspoon vanilla
¼ cup dried cranberries or raisins
1 tablespoon sliced almonds (walnuts work great as well)
- Combine oats and water in a microwave safe dish, and microwave on high for approximately 2 ½ minutes.
- Mix protein powder, cinnamon, vanilla, and cranberries into oatmeal. Sprinkle sliced almonds on top. Enjoy!