A couple of years ago my husband and I tried a Vegan diet. It was supposed to be a two week experiment, inspired by our trip to Veggie Fest, however, we decided to give it a go for six months! It was fun, it was challenging, but mostly, it was a great opportunity to experiment with new foods. These tacos became our favorite for our weekly Taco Tuesday dinners, so much so, that my nickname became, “chickpea.” This taco filling takes less than 15 minutes to prepare, lasts for a week in the fridge, and is perfect for making taco salads and burrito bowls too! I hope you enjoy as much as we did!
½ chopped onion
2 cloves of garlic minced
2 Tablespoons of olive oil or avocado oil
1 can of chickpeas (drained, not rinsed)
1.5 Tablespoons of taco seasoning (we recommend Costco brand)
2 T of chopped cilantro
6 hard taco shells warmed in the oven
For most of my life up until a recent heart surgery, I haven’t been able to handle the caffeine in coffee. Instead I turned to green tea for a jolt of energy if I really needed it. Now that I can drink coffee I still prefer the feeling of green tea to the overly intense burst of energy I get from coffee. While I love sipping tea, I thought, why not incorporate it into a smoothie for a healthy breakfast plus a bit of energy. The results were both healthy and delicious! I hope you enjoy this Energizing Matcha Green Smoothie packed with fruit and vegetables that can be prepared ahead for an easy morning breakfast!
1 cup almond or oat milk
2 T vanilla greek yogurt (use vegan yogurt if you’re vegan)
1 green apple cut into cubes
1 frozen banana
¼ - ½ teaspoon of food grade matcha powder
1 T of nut-butter
1 handful of frozen or fresh spinach
Directions to make RIGHT NOW (makes 1 smoothie)
Directions to Make Ahead
I love the heart healthy option of oatmeal in the morning. I recently learned some awesome news about oatmeal, that it can help lower cholesterol and curb inflammation. Eating oatmeal also provides protection from high blood pressure and weight gain and is a good source of fiber too. Check out this article about some of the benefits of eating oatmeal for breakfast.
When coupled with antioxidant rich blueberries, protein packed peanut butter and omega-3 rich chia seed it's such a healthy and delicious start to your morning!
1 cup of steel cut oats
4 cups of unsweetened oat milk
2 cinnamon sticks
1/2 t of vanilla
4 dollops of peanut butter
Blueberry Chia Jam
2 cups of frozen wild blueberries
1 T of lemon juice (or orange juice)
1 T of maple syrup
1 T of chia seeds
Directions to make ahead (makes 4 servings)
Valentine's day is right around the corner and I always try to do something special for my sweetie. He loves when I make breakfast so I began experimenting with using warming gingerbread spices in pancakes and it turned out wonderfully! I can’t wait to make a double batch for him on Valentines morning and to save the leftovers for our week ahead! We found that these are best served with a drizzle of maple syrup but you can get creative with berries, or powdered sugar! We hope you enjoy these Gingerbread spiced pancakes!
½ cup of almond milk
½ tsp apple cider vinegar
1 egg whisked
1 Tbsp molasses
½ tsp vanilla extract
1 Tbsp pumpkin puree
1 Tbsp coconut oil or other vegetable oil
½ tsp baking soda
1 tsp baking powder
¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms)
½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
⅛ tsp nutmeg
Directions (makes 6 pancakes)
Recipe inspired and adapted from Minimalist baker (gluten free protein pancakes)
I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!