Zucchini Date Oatmeal – vegan and gluten free

I haven’t written a post about oatmeal in a while. I’m sure you have been dying for a new version of oatmeal the whole time. This should do the trick. This is a favorite of both by girls and they love to help make it. They can both eat dates while I chop, then my 3 year old helps me shred the zucchini. They take turns dumping in the ingredients, and impatiently wait as it cooks, and cools enough for them to eat. We rarely eat this for breakfast, but often make it for our mid-morning snack, or lunch. The girls also like it cold and room temperature so it is a stable in our snack bag. This oatmeal is sweet, cinnamony, and filled with vegetables! Everything you could ask for in an oatmeal. If you are serving it to a green vegetable averse person you can peel the zucchini before shredding.

 

Ingredients

  • 2 medjool dates, pitted and finely chopped
  • 1 cup shredded zucchini, one small
  • 11/4 cups water
  • pinch of salt
  • heaping 1/2 cup rolled oats
  • 2 TBL hemp seeds (optional)
  • cinnamon to taste (optional)

Instructions

  1. In a small saucepan combine dates, zucchini, water, and salt. Cover and bring to a boil over medium high heat.
  2. Once boiling stir in the rolled oats, hemp seeds, and cinnamon. Cook, stirring frequently until the water is absorbed and the oatmeal is the consistency you prefer.
  3. Serve warm.

 

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Simple Kale Chips

Simple vegan kale chips
20 Simple vegan kale chips

I was going to buy kale chips the other day, and then I was like ¬†“why would I do that?” They are so simple, and quick to make at home, and wayyyy cheaper. So here is your very simple kale chip recipe. Feel free to add other seasonings of choice to jazz them up a bit, though they are delicious as is. My toddler loved them! She kept asking for the “crackers” how could I say no? The picture above is her sneaking a few as I was attempting to shot a legitimate photo. I couldn’t keep her out of them long enough to get a good picture, so you have proof these are irresistible to toddlers.

 Ingredients

  • 1 bunch of curly kale de-stemmed and roughly chopped
  • 1 TBL olive oil
  • salt to taste

Instructions

  1. Preheat oven to 200F.
  2. Place the chopped kale into a large bowl and drizzle with olive oil. Using your hands massage the kale with the oil until each leaf is coated with oil.
  3. Place kale in a single layer (very important!) on a baking sheet, or two if needed.
  4. Sprinkle lightly with salt and bake for 15-20 minutes until the kale is crispy to the touch and the edges are just starting to brown. Start checking around 10 minutes and check every few minutes after to make sure it isn’t burning.
  5. Allow to cool before consuming.