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Vegan Chickpea tacos

2/29/2020

2 Comments

 
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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!
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​Ingredients

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
Directions

  1. Heat a medium sized saucepan on medium heat
  2. Add olive oil to coat the bottom of the pan 
  3. Add the garlic and onion and saute until translucent and fragrant, about 2-3 minutes
  4. Reduce the heat to low, and add the chickpeas and the taco seasoning. 
  5. Mash with a potato masher until most of the chickpeas have been mashed. (If your mixture is too dry you can add a tablespoon of water.)
  6. Remove from heat and add chopped cilantro 
  7. Place filling into taco shells OR store filling in the fridge in a  reusable container for up to a week. 
  8. Add your favorite taco toppings! 
2 Comments

Energizing Matcha Green Smoothie

2/23/2020

5 Comments

 
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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! 

Ingredients

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 
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Directions to make RIGHT NOW  (makes 1 smoothie)

  1. Combine all of the ingredients in a high speed blender and blend on high until smooth. 

Directions to Make Ahead 

  1. Combine the frozen banana, nut-butter, spinach, matcha powder and cubed green apple in a freezer safe bag and freeze overnight. 
  2. In the morning, add the contents of the bag along with almond milk and  greek yogurt to a high speed blender.
  3. Blend on high until smooth! 
5 Comments

Peanut butter and Blueberry-chia Jam Oatmeal

2/15/2020

1 Comment

 
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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! 


Ingredients

Oatmeal 

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
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Directions to make ahead (makes 4 servings)

  1. Prepare the oatmeal first by adding the oat-milk, and steel cut oats along with the cinnamon sticks to a medium sized pot over medium heat.
  2. Bring to a boil, then reduce to a simmer and cook for 25 minutes or until oats are tender, stirring occasionally so that the oats do not stick to the bottom of the pot. 
  3. While the oatmeal is cooking, make your Blueberry Chia Jam.  Add the frozen blueberries and lemon juice to a medium sized pot on medium heat. 
  4. Once berries start to warm, smash them with the back of the spoon to release their juices. 
  5. Bring to a simmer, stirring for 2-3 minutes, then add the chia seeds and stir to incorporate. 
  6. Remove from the heat and let sit until it reaches room temperature. The jam will thicken as it cools. 
  7. When the oats are cooked and tender, stir in the vanilla and remove from heat.
  8.  Dispose the cinnamon sticks and divide the oatmeal into 4 glass containers and top with a dollop of peanut butter, or nut butter of your choice and generous spoonful of the blueberry chia  jam! 
  9. Store in the fridge until ready to eat for up to one week. ​
1 Comment

Gingerbread Pancakes

2/8/2020

0 Comments

 
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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!
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Ingredients

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)  

  1. Combine the almond milk and apple cider vinegar, stir and let sit until the mixture curdles a bit (about 3 minutes).
  2. Combine the whisked egg, molasses, vanilla extract, pumpkin puree, coconut oil and milk/vinegar mixture in a large bowl and gently whisk to combine.
  3. Add the baking soda, baking powder, oat flour, and spices to the bowl and stir until combined. 
  4. Let your batter sit for five minutes while you heat your skillet on medium. 
  5. Grease your skillet with butter, and pour ¼ cup of batter onto the pan. 
  6. When bubbles appear and the edges are set, gently flip your pancakes. Cook for 1-2 minutes more and then plate! 
  7. If Making Ahead of Monday, let the pancakes cool on a wire rack before putting them into bags and placing them into the fridge. 
  8. Serve with a drizzle of maple syrup! 

Recipe inspired and adapted from Minimalist baker (gluten free protein pancakes)
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    Author

    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!  ​

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