I am always amazed by some people's creativity with granola recipes. A few years ago I purchased some grain-free granola and I was blown away by how tasty it was! I couldn’t believe that granola didn’t need its usual main ingredient, oats, and that it could be just as flavorful without them. I found myself dreaming of that granola a few weeks ago as I was wandering the aisles of Trader Joes. I grabbed as many raw seeds and nuts as I could and decided to work on creating a similar recipe. The results were fantastic, and my family really liked it too. This granola is VEGAN, GLUTEN FREE and packed with plant power! I made a double batch this morning and enjoyed the sweet aroma that filled our home. The best part about granola is that it is PERFECT for a quick make ahead breakfast, or snack. We hope you enjoy this Seed and Nut Grain Free Granola recipe. Let us know if you try it!
Ingredients
¾ cup raw cashew pieces ¾ cup raw sunflower seeds ¼ cup raw pumpkin seeds ½ cup chopped raw pecans ¾ cup sliced raw almonds ¾ cup unsweetened coconut chips (I found mine at Trader Joes) 1T raw flax seed ½T melted coconut oil ¼ cup maple syrup 1 tsp vanilla ½ tsp cinnamon ¼-½ cup of raisins or mixed dried berries Directions
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This week I was on a quest for easy freezer friendly waffles. I haven’t been able to find a good frozen waffle from the grocery store so I decided to try making my own recipe. I also wanted to incorporate Buckwheat flour because I read that it is a good source of easily digestible plant based protein and is good for heart health. The results turned out great! I was able to enjoy one (ok.. more like 2) and place the cooled waffles directly in the freezer. The next morning I popped one in the toaster and within minutes I had a “fresh off the waffle iron” crispy waffle!! I made some blueberry jam from my Peanut Butter and Blueberry Chia Seed Oatmeal recipe and stored it in the fridge for an easy topping! These are the PERFECT make-ahead solution for your busy weekday mornings. I hope you enjoy!
Ingredients (makes 5-6 waffles) 1 T lemon juice 1 cup unsweetened almond milk 1 egg 1 tsp vanilla 1 cup buckwheat flour ¼ cup all purpose flour 1 tsp baking powder ½ tsp baking soda 1T ground flaxseed 3T coconut sugar (or white sugar) ½ tsp cinnamon ⅛ tsp nutmeg Directions
I have been experimenting and doing lots of research with protein powders and vitamins this past week. As a vegetarian I am often searching for creative ways to add protein to my diet. I came across the brand Nuzest and I ordered a small pack of their vanilla pea protein powder with the intent on adding a couple of scoops to my smoothies. I really liked the idea of pea protein vs. soy! It was expensive vs. other brands that I have seen, but I was fun to try something new. If you are making this smoothie, feel free to use ANY brand of protein powder. Please share in the comments section below and let me know what your favorites are so I can try them too! If you don’t have protein powder, just eliminate it from this smoothie and add raw hemp seed instead. I also discovered some amazing peanut butter from Trader Joes, “Organic Creamy Peanut butter with Valencia peanuts.” It only has one ingredient, organic peanuts!! My trick with one ingredient peanut butter is to turn it upside down in your pantry so that the oils incorporate. Your peanut butter will be super creamy without all the oil on top and no need to stir!! I combined these new found ingredients with three kinds of berries and some oat milk and the results were fantastic!! I Hope you enjoy this Make ahead of Monday treat as much as I do and I hope it makes for a yummy start to your Monday morning!
Ingredients 1.5 cups unsweetened oat milk ½ tsp vanilla extract 2 tsp vanilla protein powder (optional) 1 frozen banana ½ cup frozen strawberries ¼ cup of fresh or frozen raspberries 1T creamy peanut butter 1 acai packet (can be found at Trader Joes in the frozen aisle) Directions
This past fall I had the privilege of taking a 10 year college reunion vacation with my college roommates/best friends. We decided on Portland because it was a new place for all of us and one that we have heard great things about in the past. For the first time in my life, my high expectations were truly exceeded, Portland was MAGICAL. If you know me well, you know that I am quite shy and that I don’t often talk to strangers, well not Portland Danielle, I was having full on conversations with uber drivers, feeding the homeless, asking baristas what their favorite drink was on the menu, actively looking for an opportunity to meet the members of my favorite band, Ages and Ages, and smiling while walking in the rain … Portland. Was. PERFECT! We stayed in the cutest AirBNB along a street packed with culture, unique shops, vegan and vegetarian restaurants, a kombucha bar and a double decker bus that was actually a tea place! We stayed up late doing nails, sipping tea, chatting and acting like we did when we all lived together. One of my roommates Traci is an incredible artist and she documented the joy of that trip perfectly in one of her daily drawings. She creates a Daily “Quipple” which is an inspirational drawing or quote and if you sign up, it gets delivered to your inbox every single day! In college she would literally document every single day with drawings of “us” that we housed in “the book.” This was one of her inspirations for creating the Daily Quipple! Please check it out, she’s AMAZING! Click on the picture to see more of her amazing work and to learn more of her story!!
Anyway, back to food. My other roommate/best friend, Olivia, found this great smoothie place for us to have breakfast at and we went every day while we were there. I ordered the same smoothie each day and have been dreaming about that smoothie since our trip to Portland. It has been my mission to recreate it as best as I could... so, today, I decided to and.. WOW, I did it! This is my dedication to Portland, my soul city, and one that showed me one of the best vacations of my life!!! Cheers to soul friends, soul cities, health and happiness!
Ingredients (makes one large or two small smoothies)
1 frozen banana ½ cup frozen strawberries 1.5 cups unsweetened almond milk 1-1.5 T creamy peanut butter 1 tsp vanilla extract 1 acai packet (can be found at Trader Joes in the frozen aisle) Sprinkle of raw hemp seeds Directions to enjoy right NOW!
Directions to Make Ahead
Does anyone remember that silly song, I like to eat apples and bananas?” Creating these muffins brought me back to those fun lyrics, and truly made me miss my students even more! I always sing this song for my 1st graders around this time of the year, and now with the distance learning taking place, I am really truly missing seeing their faces light up when we do fun silly songs such as this one. Anyway, back to the world of food. These VEGAN muffins are stuffed with plant based goodness and are easy to make and a fun breakfast treat you can enjoy throughout the week. I also snuck in some protein with the addition of the oat flour, which, if you haven’t tried making oat flour before, is VERY easy. You simply add whole oats to a blender and blend until it looks like flour! I use oat flour in pancakes too, so I always make a bunch and store it in a large airtight container for easy use! I hope you enjoy these muffins! If you make them tag us on social media!
Ingredients (makes 12 muffins)
1 flax egg (1T ground flax + 1.5T water) - you can also use 1 chicken egg if not vegan 2 overripe bananas mashed ½ cup brown sugar ½ cup avocado oil ½ tsp vanilla 2T unsweetened plain almond milk (or any other non dairy milk) ½ cup oat flour (oats ground up in high speed blender into flour) 1 cup all purpose flour 1+1/2 tsp baking powder 1tsp cinnamon 1 heaping cup of peeled green apples diced very small 
Directions (updated 05/05/20)
When my husband and I first decided to go vegan, one of the first breakfast recipes we sought was something that resembled eggs. We tried several tofu based recipes that we liked and then decided to add some Mexican flavors! What we came up with was one of our favorites and one that CAN be made ahead and enjoyed for days in a variety of ways. We hope you enjoy this Mexican Tofu Scramble this week for breakfast!!
Ingredients (make 4-5 servings) 2 tsp nutritional yeast ½ tsp turmeric ½ tsp smoked paprika ⅛ tsp black pepper 2 T water 1 T olive oil 1 small onion chopped 2 cloves of garlic chopped 1 block of extra firm tofu pressed to release moisture 2-3 T taco seasoning Salt to taste 2 T chopped cilantro 
Directions
This recipe is dedicated to my chocolate loving best friend, Traci. I have countless fun memories of Traci and I going to chocolate shops in college together, sharing chocolate desserts at the Walnut room, drinking sipping chocolate on our yearly reunions and making chocolate desserts in our college apartment kitchen. When we were in Portland together this fall, I was wandering around alone and I found THE BEST chocolate shop. It was wall to wall chocolate!! I wanted to create this recipe for Traci to eat for breakfast during her birthday week. I wish we didn't live so far way so I could make this for her on her on her birthday morning, just like the good old days when we lived together. (Happy Birthday Traci!) I hope you all enjoy this super easy Chocolate Lover's Oatmeal!
Ingredients 1 Tbsp cocoa powder ½ cup steel cut oats 2 + 1/4 cups of unsweetened non dairy milk ½ tsp vanilla 2 tsp maple syrup (or to taste) 1 small square of dark chocolate (optional, but amazing) 
Directions (makes two servings)
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 
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! 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 
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!
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)
Recipe inspired and adapted from Minimalist baker (gluten free protein pancakes) |
AuthorI 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! Archives
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