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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 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 …
I love grilled veggies anytime of the year, but they are especially nice in the summer. I enjoy these veggies especially in the summer because the produce is fresh and I can find all the ingredients at the farmers market. But also because it’s a light side dish or snack. When temperatures reach 106 degrees (yes, yesterday it was 106 where I live in Southern California and today is predicted to be even hotter!) I do not like eating heavy meals or turning on the oven, so these seasoned grilled veggies are perfect for a summer side dish.
Seasoned Squash and Mushrooms
3 tablespoons olive oil
½ large onion
1 teaspoon minced garlic
5-7 mushrooms, diced
1 teaspoon salt (optional)
1 teaspoon ground pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1. Heat oil in large skillet over medium heat. Then add onions and garlic. After five minutes add mushrooms and squash. Once squash becomes tender, (approximately 5 minutes) add the remaining seasonings and remove from heat. Enjoy!
Happy Fourth of July! These muffins make a great breakfast on America’s birthday, and any other day of the year. To celebrate the Fourth of July I will be making a Veggie Burger (under dinners,) Sweet Mint Iced Tea (under drinks,) Peanut Butter Chocolate Chip Cookie Dough Dip (under desserts,) and the Patriotic Cookie Cake (under desserts.) I will also be trying out a few new recipes tomorrow as well, such as a pasta salad, grilled veggies, and an adjustment to the Patriotic Cookie Cake, if any of my recipes are a success I will post them Thursday. My ideal Fourth of July would include, family and friends, good food, swimming, and of course fireworks! So let me know what you guys enjoy on the Fourth of July……..
Zesty Banana Blueberry Muffins
¼ cup butter, softened
2 ripe bananas, mashed
1 cup sugar
1 teaspoon vanilla extract
Juice of one lemon
½ cup applesauce
1 teaspoon baking powder
2 cups flour
1 ½ cups blueberries (fresh or frozen)
1. Preheat oven to 375 degrees. Grease muffin pan.
2. Combine butter, bananas, sugar, vanilla, lemon juice, and applesauce in a large bowl. Mix in baking powder and flour. Fold in blueberries.
3. Put approximately ½ cup of muffin batter in muffin tins or until each muffin cup in ¾ full. (Tip I use a measuring cup, to pour batter into tins, it makes it super easy.)
4. Bake for 20-25 minutes. Let cool and enjoy!
Just in time, I perfected my veggie burger; it’s officially awesome enough to share. I love summer barbeques for many reasons, eating outdoors, alcoholic beverages, watching the kids playing outside, and enjoying the weather (so long as it’s not too windy!) These veggie burgers can be made vegan (just make sure the bread crumbs are vegan.) Enjoy!
Mushroom Black Bean Veggie Burger
2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons garlic, minced
1 cup mushrooms, diced
2 cups spinach
1 can 15 ounce black beans, rinsed and drained
½ cup oats (I used old fashioned, whole grain)
1 tablespoon ground flaxseed
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt (optional)
1 cup bread crumbs
½ cup oats
2 tablespoons ground flaxseed
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon black pepper
1. Heat olive oil in large skillet, over medium heat. Add onions and garlic and sauté for five minutes.
2. Add mushrooms and spinach to skillet and sauté until the spinach welts down, approximately two minutes.
3. In a large bowl mash beans using a potato masher. The add veggies from the skillet. Then combine ½ cup oats, ground flaxseed, cayenne pepper, black pepper, and salt into the large bowl.
4. In a shallow bowl combine bread crumbs, oats, ground flaxseed, cayenne pepper, garlic powder, and black pepper.
5. Roll bean mixture into balls, approximately the size of a baseball. (Should make 5 balls.) Then using hands press balls into patty form.
6. Coat the patties in the shallow bowl mixture.
7. In a nonstick skillet heat, spray or grease skillet. Heat skillet and add patties. Cook approximately 2-3 minutes each side. Only some of my batch came apart while cooking, but were easily mashed back together. Enjoy!
Today’s Fiesta Friday recipes is a black bean Torta. My recipe for spicy corn makes a nice addition to this sandwich as well as my spicy guacamole.
Cali Black Bean Torta
2 tablespoons olive oil
½ onion, chopped
1 teaspoon minced garlic, or 1 clove minced
1 can black beans, rinsed and drained
1/3 cup salsa
1/3 teaspoon ground cumin
¼ teaspoon chili powder
Sourdough Bread, sliced
Monterey Jack Cheese, shredded
Optional Spicy Guacamole (under sides)
1. Heat oil in a large skillet. Add onion and garlic and sauté until onions are translucent.
2. Meanwhile, in a large bowl mash beans with a potato masher. Add remaining ingredients, except sourdough and cheese, into bowl and combine. ( Hint: It’s easy to combine using the potato masher.)
3. Add bean mixture into skillet with onion and heat through.
4. Toast Sourdough Bread.
5. Put bean mixture on sourdough bread. Sprinkle Monterey Jack Cheese on top, add optional toppings, and add the other slice of bread. Enjoy!
Optional Toppings: My spicy corn recipe (under sides), Tomato, cilantro, spicy guacamole (under sides) and or lime juice.