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)
I found a recipe for a “cake batter smoothie” by Oh She Glows almost 10 years ago. I fell in LOVE with that dessert smoothie/shake and shared it with all of my family and friends as an alternative for a shake like dessert! As the years went on, I found that I was craving the flavors of this smoothie in the morning, so I adapted it to make it suitable and healthy enough for breakfast, but... trust me, it doesn’t taste healthy at all! My sister recently told me that it was a life-saver for her in the early stages of her pregnancy when she couldn’t stomach very much. I hope you enjoy this delicious Make Ahead of Monday favorite!!!
1 cup unsweetened almond or oat milk
1 frozen banana
1 tsp cinnamon
1 tsp vanilla
1 T cocoa powder
1 T Peanut butter**
1 T raw hemp seed*
1 handful of fresh spinach
2 ice cubes
Directions to Make Ahead of Monday -
Directions to make RIGHT NOW -
*We like peanut butter best because it has the most protein content among the nut butters, but other nut butters taste great too!
** Raw hemp seed can be found at Whole Foods and Trader Joes. It’s a great source of plant based protein and can be added to smoothies, and cereal.
Tis the week before Thanksgiving break and as a teacher, life is CRAZY. Everyone is ready for a break. I created this smoothie to give you a taste of Thanksgiving break days to come. I hope you enjoy!
½ cup of almond milk
⅓ cup of pumpkin puree
1 frozen banana
⅛ cup of raw pecans
½ tsp of cinnamon
¼ tsp of pumpkin pie spice
4 ice cubes
1 tablespoon of cacao nibs
1 tablespoon of raw hemp seeds
Optional - a dollop of maple syrup (it doesn’t need it, but I know some like it sweet)
Add all of the ingredients to a blender and blend on high!
To make ahead - Add the banana, pecans, cinnamon, pumpkin pie spice, ice cubes, cacao nibs, hemp seeds to a bag and freeze the night before. In the morning, add the contents of your smoothie pack along with the almond mile and pumpkin puree to the blender, blend on high and enjoy!
My favorite sandwich growing up was always tuna salad. I recall the days when my mom would pack it for me in my lunch with crackers so I could make mini tuna cracker sandwiches! When I became a vegetarian nearly eight years ago, I was definitely missing the flavors of this classic sandwich, so I decided to recreate it with chickpeas. It’s great on whole grain buns, or on bread toasted in the oven with melted cheese, or simply as I had it as a child, with crackers. Make a double batch for a week’s worth of make-ahead lunches!
Vegan Chickpea Salad Sandwiches
1 can of chickpeas drained, and rinsed
1 Dill pickle diced fine
2 small celery stalks diced fine
1 green onion diced fine
1 ½ - 2 Tablespoons of vegan mayo
1 teaspoon of yellow mustard
Dash of salt, pepper and paprika (to taste)
1. Mash the chickpeas with a potato masher until mostly mashed and only small pieces remain.
2. Mix in all the remaining ingredients and stir to combine.
3. Enjoy on whole wheat buns, or as open-faced sandwiches toasted in the oven with sharp cheddar cheese or as a snack with crackers!
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!