Category Archives: Breakfast

Healthy Carrot Cake Donuts

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I’ve been searching for easy’ish, healthy, plant-based, whole foods breakfast and lunch ideas to pack for our daughter to bring to preschool. It’s not easy, that’s for sure! I came across these donuts and had to try them! The school provides meals but I wasn’t too happy with the menu so I opted to send food with her. Donuts and chocolate milk were one of the breakfast options… yeah, um no thank you. THESE donuts she can eat!

These donuts are awesome! You can also make this batter into muffins if you don’t own a donut pan. I bought one from Amazon just to make these, I was so excited about the idea!

Carrot Cake Donuts

I found this recipe on Straight Up Food whole foods, plant-based food blog. She has a bunch of really great recipes, take some time to check out her site!!

Carrot Cake Donuts

Ingredients
5 Medjool dates, pitted and chopped
1/4 cup golden raisins
1/2 cup water

1 3/4 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground clove

1/2 of a ripe banana, diced
1 cup rice milk or almond milk
1 1/2 cups grated carrots
1/2 cup golden raisins
1/2 cup walnuts, chopped

Directions
1. Preheat oven to 350 degrees with rack in center position. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients (at least 15 minutes).

2. Grind the rolled oats in a high-speed blender until it resembles flour; transfer to a large bowl. Add to this the baking powder, soda, cinnamon, nutmeg and clove, and mix with a fork.

3. Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth (about 30 seconds). Add the banana and non-dairy milk and blend further until everything is smooth. Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts. The batter should be somewhere between a cake batter and cookie batter in consistency.

4. Using a soup spoon, spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes (I like to bake mine for 20 because it produces a moister cake). If you press on the cake lightly and it bounces back a bit (instead of staying indented), it’s likely ready. These continue to set up as they cool.

5. Remove from oven and cool for 5-7 minutes before removing the donuts from pan (if left in too long it will be hard to get the donuts out). Using a plastic fork, gently go around the donuts (outside and inner circle) to loosen them from the pan. Even though we’re using a non-stick pan, we are not using any oil so we need to help them out a bit. After loosening the edges, invert onto a cutting board (shake a bit if still not coming out the first time) and let cool at least 5-10 minutes more before serving plain or with the below frosting.

Carrot Cake Frosting

I tried making this with all tofu (no cashews) and the tofu taste was too strong. When I tried it will just cashews (which are great soft nuts to use in gravies, dressings and desserts), the flavor was also too much, too cashew-y. But with the addition of just 2 tablespoons of tofu with the cashews, the flavor of traditional carrot cake frosting has been approximated (I think; you let me know what you think). Feel free to vary the nuts and tofu to your liking. Both add to the thickness and richness of the frosting.

Ingredients
5 dates, pitted and chopped
1/2 cup raw cashews (not salted or roasted)
3/4 cup water

3 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons tofu (silken or firm)
1/4 cup water (plus 2-3 more tablespoons as needed)

Directions
Soak the dates and cashews in 3/4 cup water for 15-30 minutes. After soaking, drain off the soak water into a bowl. In a high-speed blender, combine all ingredients (measuring out the 1/4 cup water+ from the soak water) and blend until very smooth, adding more water as needed to reach desired consistency. Frost donuts or muffins just before serving them. (Since there is no oil or sugar in this frosting it will not harden up like regular frostings.) Frosting will keep refrigerated for 3-5 days.

Prep time: 25 minutes (donuts), 15 minutes (frosting)
Cooking time: 20-25 minutes (donuts)
Makes: 10-12 donuts or muffins; 1 cup frosting

Soak dates and raisins

Grind oats into flour

Combine flour and spices together with fork

Process dates/raisins with flour mixture – add banana and milk

Fold in carrots, walnuts and raisins

Spoon into donut tin

Bake at 350 for 20-25 minutes. Let cool for 5 minutes before removing from pan

Let cool on rack before frosting

Add soaked dates and nuts, lemon juice and other frosting ingredients until smooth

Yummy frosting!

Frost and enjoy!

 

 

 

 

 

 

 

 

 

 

 

Green Overnight Oats

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We love oatmeal, we eat it almost every morning. I try to spice it up some days but most days it’s the usual raisins, nuts and some type of fruit on top. We’ve been rotating between the usual, the Orange Creamsicle Oatmeal and this one lately. This is really easy to make the night before and it’s great to be able to pull breakfast out of the fridge, heat it up and go. I’m out the door in a hurry most mornings, rushing off to Crossfit so this recipe is perfect!

Green Overnight Oats

Not to mention, it’s a GREAT way to sneak in your much needed serving of greens per meal! The added chia seeds are a double bonus. Our toddler LOVES this!

Toddler approved!

The original recipe is from a fantastic vegan food blog, Oh She Glows. If you haven’t checked out her site yet, set aside some time to do so. She has a bunch of really great recipes!!

The original recipe was written to make one serving but I’ve adjusted it to make a bigger batch, with a few other changes. 🙂 Sometimes I add 1/2 cup of white beans to the mix too.

Green Overnight Oats

Ingredients:

  • 2-3 large handful fresh spinach or 2 handfuls of kale
  • 2 large ripe bananas
  • 3 tbsp chia seeds (necessary for thickening)
  • 2 cups almond milk 
  • 1 cup regular, rolled oats

1. In a blender, blend together the spinach, banana, chia seeds, and almond milk until smooth.

2. In a large plastic or glass bowl/container, add the oats and then pour the smoothie on top. Stir well until combined.

3. Place in fridge (uncovered is fine – I always cover it myself) overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge or warm it up a bit, if you prefer. 

We like to add walnuts, shredded unsweetened coconut, berries, bananas…. anything you wish!

Fresh spinach… yummy!

Add all ingredients (except oats) to blender or food processor and blend well

Add oats to your container

Ready to combine!

Stir in the green “smoothie” and stir until combined

Store in your fridge overnight. Mine is nestled next to my organic spring salad mix and leftover kale salad 🙂

Take it out in the morning, stir and serve with your favorite toppings!

Orange Creamsicle Oatmeal

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3

I’ve been trying to think of a way to use up the drawer full of organic oranges in our fridge and came up with this oatmeal combo. We eat oatmeal almost every day (10-min Energizing Oats!) so it’s nice to vary up the toppings a bit. This keeps well so feel free to make a double batch and serve it for the next few days. Our toddler loves this recipe!

Orange Creamsicle Oatmeal

Orange Creamsicle Oatmeal

Ingredients:

* 2 cups water

* 1 cup rolled oats

* 2-3 oranges – I usually add in 3 medium sized oranges

* zest of one orange

* 2 Tbsp hemp seeds, shelled (optional)

* 2 – 4 Tbsp sliced almonds

* 1/2 – 1 tsp cinnamon, depending on how much you like

* 1/2 – 1tsp vanilla extract

Directions:

1. Bring 2 cups of water to a boil, add oats and turn heat to low. Cook for about 5 minutes. Remove from heat.

2. Add all remaining ingredients, stir and cover for about 5 minutes. Serve and enjoy!

Yummy goodies!

Delish!

Toddler Approved!

“Where’s my food!?!?” (This is why my photos are taken in such a quick manner!)

“It’s all MINE” … says the 2 year old

Sun-Dried Tomato & Basil “Cheese”

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13

I’ve been stockpiling raw food recipes lately; I love collard wraps so much but I’m getting bored with the combinations I already have. Since most raw foodist have perfected the collard wrap, I figure it’s about time I do the same. I don’t plan on going 100% raw anytime soon (yeah, like I have that kind of time in the kitchen!) but I’m dabbling. I guess you could say we already eat a pretty raw diet but I’m enjoying learning about the more traditional styles of real raw food… if that makes any sense. 😉

I found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, it’s probably one of the best FOODS I ever tasted! I’ve been slathering it on so many things but I haven’t had a chance to take a better picture to represent all the glory of this beautiful “cheese”. Nevertheless, I had to post this so that you guys have a chance to make it yourselves. I plan on using it in collard wraps, salads, as a dip, I’ve been spreading it on my Pulp “Crackers” (post to follow soon – “crackers” made out of chia seeds and leftover juicing pulp… BRILLIANT!!!), eating it with a spoon, dreaming of putting it on pizza and well, dreaming of putting it on just about anything! This reminds me of sun dried tomato basil cream cheese, I bet it would be excellent on a warm toasted bagel! I haven’t had a bagel in so long…. hmmm….. 🙂

Sun-Dried Tomato & Basil "Cheese"

Sun-Dried Tomato & Basil “Cheese” (AKA Italian “Pizza Cheese”)

1 cup raw cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process the heck out of them! Then add salt, lemon juice and miso (if you’re using it). Scrape the sides of bowl and run your processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like ricotta.

Ready, set, blend!

Smooth like ricotta

Add tomatoes and basil and pulse until they are well combined into the cheese.

Add sun-dried tomatoes and basil

Don't cut yourself licking the blade! 😉

DONE!! Now try not to eat the whole batch by yourself!!

Again, sorry for the terrible photo but I just had to get this to you sooner!!

Sprouting Made Easy

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10

Let me start by saying I SERIOUSLY lack in the green thumb department… I can kill a cactus. I taught myself how to sprout and I have a new sense of confidence when it comes to growing something, that makes me so happy! I’m not ready to start my own kale garden yet but in the meantime I’m having a blast sprouting in my pantry.

Once you get the hang of it, it’s super easy and fun! I always keep a jar or two in my fridge, I love to add sprouts to my daily salads! I added sprouts to my recent copycat Whole Foods-like Oil-Free Lentil Salad, that was delicious! The past few weeks I’ve been sprouting spelt, wheat berries and buckwheat groats together to make a delicious live-food breakfast! I add a little walnuts or raw pumpkin seeds, some fruit and a little almond milk, it’s really delicious.

** Tools you will need to do this:

1. Grains, seeds, beans, lentils or whatever else you want to sprout! I like green lentils, mung beans, spelt, wheat berries, buckwheat and variety packs the best. I’m still experimenting with other ones, there are so many! You can sprout quinoa, chia seeds, pumpkin seeds (I tried this and didn’t really get any growth… still mastering this one!)… so many options! I’ve sprouted garbanzo beans before and made hummus out of them… tasted kinda funky, I have to admit but I’m willing to try it again. 

2. 1/2 Gallon Mason Jars – They work the best and allow the most sprout production due to their larger size. I like the wide-mouth ones the best! You can also use them to store your dry beans and grains, I do!

3. Sprouting Lids or Cheesecloth and a rubber band – I like the lids the best

4. Dark pantry or cupboard – time to clear out a space for your new sprouting habit! Now, some sprouts (from what I’ve read) need sunlight but I haven’t gotten to that level yet. I tried leaving my lentil sprouts out on the counter for sunlight and they ended up brown and odd tasting. For now, I’m sticking to the cupboard/pantry method!

5. Bowl – large enough to hold a mason jar upside down to catch excess water

** Instructions:

1. I add about 1/2 – 1 cup of whatever I want to sprout to my 1/2 gallon mason jar (some more, some less depending on the size of the seed/grain you’re growing)… fill the jar with water, attach my sprouting lid (or cheesecloth if you don’t want to use a fancy lid) and drain the water out. I then fill the jar up again and let it sit in my cupboard with the LID ON (metal one that comes with the jar or a plastic one you can order separately) overnight – about 12 hours.

2. The next morning – attaching the sprouting lid or cheesecloth, drain the jar into the sink and place it upside down on a towel to get most of the excess water out. Then place the jar upside down in a bowl, lined with a paper towel. Place this getup in a dark cupboard or pantry.

3. WRITE YOURSELF A NOTE SAYING “SPROUTS”… that’s what I do. It’s taped to the outside of my cupboard to remind me to rinse my sprouts a few times a day. Out of sight out of mind, they’re easy to forget about.

4. Continue to fill the jar up with water and drain 2-3 time a day, placing the jar back into the bowl in your cupboard or pantry each time. Make sure you get most of the water out or your sprouts will MOLD! If you forget about them and leave them in there without rinsing them for 24 hours they will most likely mold… just happened to me today! AGH!!! I hate wasting two whole jars of sprouts!!!

5. When you’ve achieved your desired growth on your sprouts rinse them one last time and place a metal or plastic lid on the jar and place in the fridge for up to a week.

6. TIME TO EAT! Add them to salads, eat them for breakfast or snack but most of all ENJOY THEM because they are SOOOOO GOOD FOR YOU!!! 🙂

Day 1 - soak overnight

Wheat Berry's on LEFT, Green Lentils on RIGHT

Day 2 - Drain and rinse

(Day 2) Lid Options: Sprouting lid or cheesecloth and rubber band

Day 2 - Place in cupboard upside down. Line bowl with folded paper towel to absorb more water

(Day 3) Beginning of growth!!

Day 3

(Day 4) Continue to rinse and drain 2-3 times a day, keeping jars in your pantry or cupboard

Day 4

Day 5

Day 6

(Day 6) Ready to add to salads and recipes!!

Crockpot Wheat Berry Cereal

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I’m always looking for new ways to get a serving of grain at every meal. I have several 1/2 gallon mason jars full of different grains in my pantry and I try to rotate them each week for variety. Sometimes I use my rice cooker, other times I experiment using my crock pot. Breakfast in the crock pot is awesome! Who doesn’t want to wake up to a hot meal, especially when you’re as busy as I am in the mornings!

This is one of our favorite wheat berry breakfast combos… so filling and so easy!

Crockpot Wheat Berry Cereal

Crockpot Wheat Berry Cereal

* 1 cup wheat berries, rinsed and drained

* 2 cups water (you can use almond milk if you prefer)

* 1/2 cup chopped fruit – I use apples, dried apricots or dried cranberries

* 1/4 – 1/2 cup raisins

* 1/4 tsp vanilla extract

* 1/8 tsp Stevia

* 1/2 tsp cinnamon

* 1/4 tsp allspice

* 1/4 tsp ground cloves

* 1/4 tsp ground cardamom

* 1/2 cup sliced almonds, toasted (I also use walnuts, pumpkin seeds or sunflower seeds)

– Combine everything into crockpot in the evening, stir to mix.

– Cook on low overnight and serve in the morning with your favorite toppings!

Mix all ingredients into Crockpot, cook on low overnight!

Yummy!