I am for sure a savory breakfast person. I love scrambles, avocado toast, chickpea crepes, tofu rancheros, bagels…basically anything that falls on the savory spectrum. The thing is I don’t always love to have a tofu scramble so instead I have been swapping beans for tofu. In this recipe I used chickpeas because I think they just give a really great texture and give a good bulk to the scramble.
Chickpea Scramble for One Just double, triple, ect. for more people
1 teaspoon olive oil
1/2 of a small onion, diced
1/4 of a bell pepper, diced
3-4 mushrooms, sliced
3 stalks of kale, de-stemmed and shredded
1/2 cup chickpeas, drained and rinsed, mashed a bit with the back of a fork
1/2 teaspoon garlic powder or 1 clove of garlic
1/4 teaspoon thyme
1/4 teaspoon oregano
1/2 tablespoon nutritional yeast
1/2 tablespoon coconut aminos or reduce sodium soy/tamari/shoyu
black pepper to taste
Heat the oil in a medium pan over medium-high heat. Add the onions and cook for 3-4 minutes and then add the peppers and mushrooms; saute for 3-4 minutes. Add the kale, chickpea and spices; stir to combine. Add in the coconut aminos and black pepper and cook until all veggies are tender.
Serve with avocado!
Disclaimer: This post is sponsored by Almond Breeze Almondmilk.
We have been having some crazy hot days around here and when it’s 80F I really have no desire to cook or really spend any amount of time in my hot kitchen. So, whenever that happens I bring out the blender and start whipping up smoothies and shakes. This week Neil and I were all about the chocolate “[almond]milk shakes”.
Our milkshake bases always start with a heap of frozen bananas and a non-dairy milk from there we like to mix it up depending on what we have on hand or are in the mood for. This week we had a carton of Almond Breeze Almondmilk in the Hint of Honey-Vanilla flavor so that is what we used as our liquid for our shakes. We also added in some chocolate protein powder and in this particular one a chocolate peanut butter but most of the time we use almond butter.
Dairy-Free Chocolate Protein Shake
Serves 2-4 (depending on how hungry you are)
5 frozen bananas
1 scoop of your favorite chocolate protein powder or alternatively a scoop of cacao powder
1-2 heaping tablespoons of your favorite nut butter
Disclaimer: This post is sponsored by Blue Diamond Almonds.
It seems that everyone we know is either pregnant for the first time or second time or are just having their babies. Today I am meeting up with an old friend who just had baby boy #2 and since I believe that if you visit with a new mama in the first 4-6 weeks postpartum that you must bring food and/or do something to help around the house. That being said I decided to bake cookies because who doesn’t love cookies and I may have wanted a few for myself.
While these are lactation cookies you don’t have to worry if you eat them you won’t suddenly start lactating it just means they are filled with ingredients that help mamas milk supply. All it means for you men, kids and non-breastfeeding women is that you’ll be enjoying some nutrient dense cookies that are really good anytime of the day. I actually think they would be the perfect breakfast cookie.
This recipe was inspired by How Sweet Eats Lactation Cookies, which you could always veganize if you wanted (I have and they are insanely amazing). So why didn’t I just make How Sweet Eats? Well they are a little higher in fat and sugar than I was interested in this time around. Although I think she is spot on to add the chocolate chips and if I had any I would have added them as well. Either way I think these are yummy and fingers crossed so does my mama friend.
Dark Chocolate Almond Lactation Cookies
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 super ripe medium bananas
1 cup coconut sugar
14-15 sticky medjool dates (if yours are not soft soak them in warm water for 20 minutes before or sub 1/2 cup coconut sugar)
7 tablespoons Earth Balance
2 teaspoons vanilla
1/3 Blue Diamond Oven Roasted Dark Chocolate Almonds, chopped
1/3 cup coconut flakes
1/3 cup chocolate chips (optional)
Preheat oven to 350F.
In a large bowl whisk together the oats, flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon and salt.
In the bowl of an electric mixer fitted with the paddle beat the bananas and dates together until mashed. Add in the Earth Balance, coconut sugar and vanilla and beat until creamed together.
Slowly add in the dry ingredients and beat until just combined. Then stir in the almonds and coconut flakes.
Scoop out 1-inch balls of dough and place on a cookie sheet and bake for 10-14 minutes or until golden on the bottom. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
Okay so I know I am late to jump on the smoothie bowl train but over the last year I have just fallen in love with them. There is a local spot called Kure that makes the best acai and smoothie bowls I have ever had. They are super creamy and topped with berries, bananas, granola and most importantly cinnamon; seriously just something about that cinnamon that makes the bowl so good. The problem is we no longer live close to Kure so now I have to make my own.
DIY Smoothie Bowl:
So a smoothie bowl has two main components a base which is basically a thick smoothie, a spoony -a smoothie that needs to be eaten with a spoon and a topping(s).
For bases I love:
frozen bananas, strawberries, almond butter, almond milk + optional add-in’s of vanilla protein powder and/or acai powder
frozen bananas, mango, pineapple, coconut manana and coconut milk + optional add-in’s of spirulina powder and/or baby spinach
coconut water, kale, almond butter, coconut sugar and banana
Toppings I love:
For the bowl pictured:
– 2 frozen bananas
– 1 juicy mango
– 8 oz coconut juice
– 1 heaping handful of baby spinach
After posting this dinner last night on my Instagram I had a few requests for the recipe so here it is.
We spent most of yesterday out of the house at the Wooden Shoe Tulip Festival about an hour south of Portland. It was luckily a beautiful day and we soaked up the sun and festival with friends.
After parting ways we headed to the outlets since they were on the way home and mama needed some new clothes. After two many hours of shopping we finally headed home. While in the car we got to talking about dinner and discussed grabbing dinner out but Edith insisted that we eat dinner at home and that we have mac and cheese. We agreed but first stopped to pick up a few provisions which included the ingredients to make said mac and cheese.
My original thought was to do a customize your own mac and cheese and then Neil said “you know what would be really good [in the mac and cheese] some of that Sweet Earth bacon” so his brilliant idea won. I added kale because kale + bacon is great and because greens. Everyone enjoyed it and it was deemed a must make again meal.
Benevolent Bacon Mac and Cheese with | Vegan
This vegan mac and cheese recipe features Sweet Earth Natural Foods Benevolent Bacon.
While pasta is cooking saute the kale and 2 cloves of garlic in 2 teaspoons of olive oil over medium-high heat until softened. Remove from the pan and set aside; add the remaining olive oil and sautee the bacon until lightly browned. Set aside.
In a small sauce pan heat melt the Earth Balance over low heat. Whisk in the flour and cook on low for 90 seconds whisking the entire time. Whisk in the the garlic and cook for 30 more seconds.
Slowly whisk the almond milk into the Earth Balance and flour mixture and then whisk in the vegan chik'n boullion cube. Cook over medium-high heat until the sauce coats the back a spoon.
Add the Dayia to the sauce and whisk until combined. Remove from heat and set aside.
Once the pasta is cooked and drained return the pasta back to it's pot and add all the ingredients. Stir to combine.
Raise your hand if you are a pasta-o-holic like me. I would say in an average week we have pasta at least twice and that’s only because I purposely don’t buy enough to have it everyday of the week – or we would. Edith requests pasta most days of the week and today I said YES and pasta is what we had.
Most of the time I make some sort of vegan mac and cheese or a pesto pasta for lunches. Since Alder is now eating err…playing with solids I wanted to make something that he could taste too so I decided to go with a nut-free pesto. It was also the perfect way to get Edith to eat some greens because lately she has been a little more picky with her food.
Anyways I made this pasta dish and it turned out fantastic. Even Edith who told me while I was making it that she wasn’t going to eat it declared that it was her “favorite best pasta”. So basically this pasta dish is a winner. Enjoy!
1 Italian Field Roast Sausage (optional), diced and lightly bowned
Reserve a bit of cooking water
Cook pasta according to package.
To a food processor all the ingredients except sausage and cooking water; process until smooth. (If making for baby as well see note below).
Toss pasta with pesto and sausage adding as bit of cooking water as necessary to reach desired sauce consistency.
For Alder I added just the olive oil, peas, broccoli and nutritional yeast to the food processor and blended until smooth; I removed a few tablespoons to toss with a bit of pasta and then added remaining ingredients.
On March 9, 2015 our dear friends K. and J. welcomed their second baby girl into the world. To say we are over moon thrilled for them and big sister K. is an understatement. I am missing those squishy newborn days so I can’t wait to head on over today to finally meet baby L. (as I type this I’m wondering if they planned on sequential first initials…hmm? Anyways of course I am bringing over a new baby dish for them and yesterday afternoon I said wait a minute I should share this recipe with you all!
So K., J. & little K. are lovers of Panera, specifically the black bean soup so I thought why not attempt a copycat of one of their favorite soups? I have to say it turned out delicious and I am planning to make it again soon for ourselves.
3-15oz Tins of Reduced Sodium Black Beans, drained
1 Medium Red Onion, diced
2 Large Carrots, diced
2 Celery Stalks, diced
1 Bell Pepper (Red, Yellow or Orange), diced
2 Garlic Cloves, minced
1 Teaspoon Ground Cumin
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
2 Heaping Tablespoons Tomato Paste
1 Vegan Chikn Boullion Cube
2-3 Cups Water, depending on how thick/thin you'd like your soup
1 Teaspoon Umiboshi Plum Vinegar
Heat oil a heavy bottom pot over medium-high heat.
Add onion, carrots, celery and bell pepper, sauté for 7-10 minutes until soft.
Stir in the garlic and spices.
Stir in the black beans (drained not rinsed), tomato paste, boullion and water.
Bring to a boil, cover and reduce to medium-low to simmer for 20-30 minutes.
(Optional) remove 1/2-3/4 cup of soup and puree until smooth; return to pot and stir.
Stir in the vinegar and then season with salt and pepper to taste.
You don't have to use umi vinegar but I recommend it. I use it in basically every soup and sauce that I make because it just makes such a difference. Don't believe me? Try your soup or sauce before adding and then stir it in and taste again- taste the difference?
I am pairing this soup with Beanitos aka my favorite corn-free tortilla chips, a Porter (beer) because L’s middle name is Porter, a session IPA (low alcohol for mum if she so desires), a dry soda and a batch of fresh lactation cookies and some for the freezer because who doesn’t prefer warm cookies straight from the oven and honestly it’s super easy to do. Hoping they enjoy this basket of goodies!
Interested in more vegan recipe copycats? Let me know in the comments below!
What’s your favorite soup? I love a really good “cream” of tomato with crusty bread (obvs).
The information on this blog is for information purposes only and no guarantees are made concerning the accuracy, reliability, and completeness of that information. The blogger behind this website accepts no responsibilities for errors or omissions on the site.
Remember that any advice, tips, or recommendations you receive from this blog are not to be substituted for professional advice, please consult with a medical professional before starting any new exercise or diet plans. Visitors should take action based on the information provided at their own risk, as the blog owner is not responsible for any losses, damages, or injuries, that occur as a result.