I’ve been working out a lot lately. It’s been a few years, you know with having babies back to back and then not sleeping for three years. However, finally, life seems to be settling in. Both my girls are starting to sleep and I finally have the energy to work out again! It’s pretty awesome. I finally feel like myself again after three years! I’m so lucky to have such a supportive husband who is willing to do the early morning wake ups while I go work out. We also decided to train for our first triathlon together. We’re going to do a sprint triathlon at the end of June. All very exciting, but it all makes be EXTREMELY hungry!
When I get so hungry and I don’t have a plan I end up eating junk. I’m secretly a doughnut fiend and will find a way to work one into my week if I’m not careful. These little gems help a lot. I like to make them super small and eat one before my early morning workouts, and will often snack on one later if I’m searching for food but don’t know what to eat.
This is a super adaptable recipe. You can use any combination of nuts, seeds, and dried fruit, switch out the nut butter, add spices, you name it. This is a simple tasty version that I’m really digging right now.
Almond Cherry Breakfast Cookies- Vegan and Gluten Free
Brunch is in. Especially with two small children, it is much easier time to get together with friends than dinner. So, when in need of a brunch item, here is a trusty quiche. I have done a post on quiche before if you want the ins and out, the dos and don’ts check it out. For this beauty I decided to do crustless for a few reasons. One: I didn’t have time to make a crust; two: we were going to be eating the quiche with lots of buttery pastries and I thought it would be best to cut simple carbs and added fat where it wasn’t needed. I do love a good crust, but for this instance it was unnecessary.
This is a rich, savory quiche, stuffed with vegetables and topped with a bit of cheese. It has an added bonus of being gluten free. It was super fast, one pan, and traveled perfectly to our friends where we were having brunch.
2 TBL olive oil
1 large yellow or white onion, sliced
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
A few tablespoons chopped fresh herbs, or a few teaspoons dried herbs
3 to 4 cups chopped vegetables (I used Kale, Mushrooms, and zucchini)
6 large eggs
1 1/2 cups milk (I used unsweetened plain almond milk)
1 cup grated cheese (I used goat guda)
Preheat the oven to 400°F.
Heat a cast iron skillet over medium heat.
Add the olive oil and swirl to coat the bottom and sides of the skillet.
Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
Add the other vegetables and cook until liquid has been released and evaporated, 5 more minutes or so.
Remove the pan from the heat and spread the vegetables evenly across the bottom of the skillet.
In a bowl whisk the eggs and milk together until everything is uniformly yellow.
Add remaining salt, pepper, and any herbs you are using and whisk to combine.
Pour the egg mixture over the vegetable.
Sprinkle with grated cheese in an even layer over the top.
Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across and it is firm in the middle, it’s fully cooked.
Let the quiche cool for about 20 minutes, then slice into wedges.
This perfect delightful, refined sugar free, vegan, paleo, and gluten free. This date caramel would be described as; rich, decadent, sweet, satisfying, and is made from very simple ingredients and comes together in a flash. I have been working on a few ways to use it, but highly recommend this as a start to your favorite dish featuring caramel. Pictured here it is served over sweet potato pancakes with coconut whipped cream. A dish to impress.
For my sweet potato pancakes I used this recipe, but substituted sweet potato puree for the pumpkin, and took out the spices. Your favorite pancakes would also be perfect here, or use this recipe for an guide to find your perfect pancake.
8oz (about 2 cups) dates pitted and halved
Boiling water to cover dates
2 TBL coconut milk (full fat from a can)
2-4 TBL hot water depending on how fresh and juicy your dates are
1 tsp pure vanilla extract
pinch of salt
Pour boiling water over dates, just enough to cover them. Let them sit for 10 minutes or so until soft.
Drain dates and reserve the water.
Place drained dates, coconut milk, 2 TBL of the hot water, vanilla, and salt in a food processor or blender.
Puree until smooth adding hot water a tablespoon at a time until it reaches the consistency you desire.
Pour over just about anything for a delicious treat.
Valentine’s day is just around the corner, and I’m sure you are planning for a lovely evening. I hope you get to stay home snuggled with your special someone, be that your dog or a human partner. To celebrate I am bringing you a super simple treat to finish the evening (or get it started…) Afffogato, which is traditionally espresso over ice cream. Here it is the delightful cold brew whiskey coffee from last week over vegan ice cream. If you are able, you should make your own. I recommend a simple vanilla flavor, but please be adventurous. If making ice cream is out of the picture, then store bought is fine. I love Luna and Larry’s coconut bliss as a second best to my own. And, well, let’s say you are reading this 2 hours before your date arrives. No stress, just go buy some espresso, mix it with a little whiskey, pour it gracefully over ice cream, and you are in business. No one will know you had grand plans to truly impress, but got caught by a snowstorm and had to make do.
This has been my go-to lunch throughout this pregnancy. It seems to be perfectly satisfying, and easy enough that I can make it even when I’m already hungry. I usually make just enough for one meal, which is what this recipe is for. Sometimes, when I’m feeling the need to do so, I will reduce the fat in this recipe by halving the mayo used and subbing in the same amount of aquafaba (liquid from the can of beans). The flavor is almost as good, and during this pregnancy the lower fat is better every now and again.
Vegan Garbanzo Bean “Tuna” Salad
Makes 1 serving
1/3 cooked garbanzo beans
1 TBL vegan mayonnaise
1 tsp sweet pickle relish
squeeze of lemon juice
salt and pepper to taste
1 tsp each minced sweet onion and celery (optional)
Mash garbanzo beans in a small bowl with a fork.
Stir in the mayo, pickle relish, lemon juice, salt and pepper.
Add the onion and celery if using and stir to combine.
Taste and adjust seasoning to your preference.
Serve on bread, or with crackers, sliced veggies, or however you desire.
More vegetables for breakfast?! Well, yes. And it’s vegan and gluten free. This recipe is one that I found before children from the cookbook “The Vegan Slow Cooker” It is a lovely way to mix in some vegetables for breakfast, and it tastes delicious! It’s also perfect for when you have overnight guests, or know you will have a rushed morning. It smells wonderful and is done by the time you get up in the morning. Yes, my toddler loved this!
You don’t have to sweeten this at all, and can add what you like for toppings just before serving. Nuts, fruit, milk, sweetener, anything that sounds good will be a lovely addition.
Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal
Originally from The Vegan Slow Cooker
1 cup steal cut oats (certified gluten free if necessary)
2 cups non-dairy milk
1 cup coconut water, or more non-dairy milk
3 small carrot, grated
1/2 medium zucchini, grated
pinch of salt
pinch of nutmeg
pinch of ground cloves
1 tsp cinnamon
1-2 TBL brown sugar or maple syrup
1/2 cup chopped pecans (optional)
Combine everything except the pecans in the crock of your slow cooker.
Stir briefly and cook on low 6-8 hours (overnight).
In the morning stir in the chopped pecans and whatever else your heart desires.