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)
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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!
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
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)
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!!!
Ingredients 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 -
*Notes *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!
Ingredients 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) Directions 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) Instructions 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! |
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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