I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!
Peanut butter banana fudge oatmeal
1/2 c oats
1 overripe banana, mashed
1- 2 tbsp peanut butter
1 c cashew milk (or water)
1/2 tsp vanilla extract
1 tbsp cocoa powder
pinch of salt
- bring milk to a boil, add oats and reduce to medium heat.
- mash up banana, add to oats and stir.
- add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
- top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!
Apple pie oatmeal
1/2 c oats
1 apple, cut into cubes
1/2 tsp vanilla
pinch of sea salt
1.5 tsp cinnamon
1/2 tsp honey (or maple syrup for vegan option)
1 cup of water or dairy free milk
- bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
- While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
- When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.
Cause I’m missing summer already…. this salad is so light and refreshing!
2 slices prosciutto
peach infused white wine vinegar
2 organic eggs
1/2 cup avocado oil
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 cup brown rice flour
1/2 cup cocoa powder
1 tsp baking soda
1.5 cups dark chocolate chunks
1 c chocolate chips
Pinch of salt
1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper and set aside.
2. In a safe microwave dish, over 45 second intervals and stirring the chocolate in between, melt chocolate chips. Set aside.
3. In a large mixing bowl with a wire whisk, add the eggs, sugar, and oil and beat until combine. Add the vanilla and melted chocolate and beat constantly while you add it.
4. Add the flour, baking soda, salt and cocoa powder, and the remaining chocolate chunks and combine. You can start mixing with a spatula.
5. With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart. Bake for 9-10 minutes. Cool cookies on a wire rack and store in an air tight container.
Adapted from Eat Good 4 Life Blog
I tried this “glory” sauce at the Calgary Farmers Market about a year ago and have wanted to recreate it ever since…so I finally did! All the these flavors go so well together….nom nom!
4 candy cane beets
3 tbsp. chives, chopped
2 c steamed broccoli
handful toasted almonds
3 carrot, shaved
2 tbsp. red onion
1 medium head of cauliflower, rinsed
2 garlic cloves
1 tbsp olive oil
Himalayan salt & pepper to taste
2 tbsp olive oil
1 tbsp tahini
1 tsp coconut aminos
2 tsp apple cider vinegar
1 garlic clove, minced
1.Pre- heat your oven to 400F. Drizzle olive oil over your beats, wrap in tinfoil and bake for about 1 hour and 20 minutes or until beets are tender. Place almond in the oven to toast them about 8 minutes before the beets are done- watch them so they don’t burn.
2. Wash your cauliflower, remove the core and let the cauliflower dry completely. Cut into smaller chunks and place in food processor. It may not all fit in at once, and you do NOT want to over process it or it will get mushy. I pulsed couple florets of cauliflower until it was small with the texture of rice then transferred it to a bowl and repeated with remaining cauliflower.
2. Sauté olive oil & mince garlic in a medium frying pan. Raise the heat to med- high and add the cauliflower rice. Cover and cook approx. 5- 6 minutes, stirring frequently until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and place in med bowl.
3. Steam your broccoli till tender, shave your carrots, chop your chives & red onions.
4. In a mini chopper mix all sauce ingredients till smooth.
5. Add all of your ingredients to a bowl and drizzle with the sauce!
¼ c raw walnuts
¼ c raw almonds
2 tbsp ground flaxseed
1 tsp ground allspice
¼ c unsweetened almond milk
½ banana, mashed
1 tbsp almond butter
1 tsp cinnamon
1 handful of fresh berries (or whatever toppings you like!)
- Combine walnuts, almonds, flaxseed, cinnamon & allspice in a food processor and blend to a coarse grain but not a powder. Set aside.
- Whisk together eggs and almond milk until thick like a custard. Blend the mashed banana and the almond butter together and add it to the custard, missing well. Stir in the coarse nut mixture.
- Warm the mixture in a saucepan over low heat, stirring frequently, until the batter reaches the desired consistency. Sprinkle berries on top, add more almond milk if desired, and serve.