Category Archives: Breakfast

Protein Packed Apple Cinnamon Oatmeal

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This is a great way to use up leftover white beans and add a little more protein and fiber to your breakfast! Sometimes I add raisins, almonds or walnuts and I always top it with fruit!

Protein Packed Apple Cinnamon Oatmeal

This recipe is from Melomeals: Vegan For $3.33 A Day – she wrote it on her Facebook page one morning and I had to try it.

Protein Packed Apple Cinnamon Oatmeal

– 1/2 cup white beans (I use whatever I have left… today it was about 3/4 cup)

– 2 cups water

– 1/2 tsp cinnamon (I use 1 tsp)

– 1/4 tsp nutmeg

– 1 large apple, chopped

– 1/2 cup old-fashioned oats

– 1 Tbsp ground flax meal

– 1/4 tsp vanilla

– Stevia, to sweeten (I use Kal Brand Stevia Powder)

Directions:

1. Blend beans and water until smooth. (I use my magic bullet – it’s fast and cleanup is easy!)

– Add cinnamon, apple and oats to saucepan

– Bring to boil, reduce heat to low and cover – cook for 10 minutes

– Remove from heat, stir in flax and vanilla

– Sweeten with Stevia

Use leftover white beans

Blend in Magic Bullet

Add cinnamon, apples and oats to saucepan with bean water

Bring to a boil, cover and cook for 10 minutes

Add flax meal and vanilla before serving... sweeten with Stevia

Yummy!

 

Crock Pot Kheer (Rice Pudding)

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This is a healthy version of rice pudding using unsweetened coconut milk and Stevia to sweeten it. You can use brown rice or basmati – I use long grain brown. This recipe is from Healthy Slow Cooking. This is definitely toddler approved!

Brown Rice Pudding

Vegan Slow Cooker Kheer
soy-free gluten-free
serves 8

  • 1 cup long grain brown rice
  • 6 cups nondairy milk (I used So Delicious Unsweetened Coconut milk)
  • 1/2 cup golden raisins
  • 1/2 cup slivered or chopped almonds (pistachios and/or cashews work great too)
  • 1 teaspoon cardamom
  • sweetener to taste – I used about 1/8 tsp Stevia – you can use agave, regular sugar, brown rice syrup, etc.

Place all the ingredients except for your sweetener of choice into a 3 1/2  to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)

Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)

The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!

Everyone in the slow cooker! 😉

About done...

It will set as it cools

Yummy!

10-Minute Energizing Oatmeal

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I make this oatmeal often because it’s quick, healthy and filling… great for toddlers with tons of energy or Moms who may not have enough! I served this with a little Kal Brand Stevia, Almond Milk and diced persimmons from my CSA delivery (Abundant Harvest Organics)… delicious!

This is all you need to make this recipe:

Prep and Cook Time: 10 minutesIngredients:

  • 1 cup old-fashioned rolled oats
  • 2 cups water
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • 1/4 sliced almonds, walnuts or raw pumpkin seeds (any nuts you like!)
  • 1 cup soymilk or almond milk

Directions:

  1. Bring the water to a boil in a saucepan, then turn the heat to low and add the oats.
  2. Cook for about 5 minutes, stirring regularly so that the oatmeal will not clump together. Add cinnamon, raisins and almonds, stir, cover the pan and turn off heat. Let sit for 5 minutes. Serve with fruit, milk and sweetener, if desired.

Serves 2

Definitely toddler approved!

Easy Pumpkin Pancakes

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I made these pancakes this morning… WOW! They taste just like pumpkin pie! My hubby and toddler scarfed them down, between the three of us we finished the whole batch!

These are perfect if you have leftover pumpkin from another recipe, that’s how I came to make these. I had a little under a cup of pumpkin puree left from making White Bean Pumpkin Pie Dip a couple of days ago so I added a little applesauce to make up the difference.

This recipe is from Cooking with Two Vegan Boys. You can find her on Facebook here. Her food posts always look delicious on her page, I can’t wait to try more of her recipes! This one is a keeper, for sure… in fact I bought 3 more cans of pumpkin at Trader Joe’s today with these in mind!

Here is her recipe:

Pumpkin Pancakes

* 2 cups soymilk

* 1 cup pumpkin puree (not canned pumpkin pie mix) – I had a little less than 1 cup so I added a little applesauce

* 2 Tbsp margarine, melted (I used melted coconut oil here)

* 2 tsp molasses (I use black strap molasses)

* 2 Tbsp ground flax

* 3 Tbsp sugar (I used raw/turbinado sugar)

* 2 cups flour (I used whole wheat pastry flour)

* 2 tsp baking powder

* 1 tsp baking soda

* 1/4 tsp salt

* 1 tsp allspice

* 1 tsp cinnamon

* 1/2 tsp ginger powder

* 1/4 tsp nutmeg

Directions:

– In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

– Lightly grease a skillet or griddle, pour 1/3 cup of batter (or more for larger pancakes) onto the griddle.

– Cook until golden on both sides.  Serve with warm maple syrup.

(c) Two Vegan Boys 2011

YUMMY!!!

Coconut Cardamom Breakfast Farro

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Farro, you may not know what it is but trust me, you’ll like it! It’s one of the oldest cultivated grains on our planet. It is high in fiber and protein and a great source of complex carbohydrates (think good carbs – whole grains). It has a chewy, hearty texture and looks like this…

I tend to rotate breakfast grains and this is high on my list of favorites! I was in a coconut-type of mood this morning so I came up with this Coconut Cardamom Breakfast Farro! Hope you like it, I did… and my toddler REALLY liked it!

I used Kal Brand Stevia, instead of sugar, to sweeten it up a bit. You could almost chill this and make it into a dessert pudding!

Ingredients:

* 1 cup farro, rinsed

* 1 – 14.5oz can coconut milk (lite or regular)

* 1 cup almond milk (or whatever milk you want to use)

* 1/2 tsp ground cardamom

* 1/4 tsp coconut extract (optional but good)

* Little less than 1/8 tsp Stevia

* Big pinch of salt

* Shredded coconut, unsweetened (to top)

* Cinnamon (to top)

Directions:

* Add farro, milk, cardamom, stevia and salt to saucepan. Bring to boil.

* Reduce heat to a low boil, cook for 25 minutes or until your desired texture, stirring occasionally.

* Stir in coconut extract, serve with shredded coconut and a dash of cinnamon on top!

Simple Coconut, Ginger, Carrot Breakfast Bread (Sugar, Soy & Wheat Free)

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Since both my kids decided to nap at the same time today, I had a chance to make this breakfast bread recipe I’ve had my eye on for a few weeks. I’m always on the lookout for healthy but fast breakfast options for busy mornings and this works perfectly! I had leftover shredded carrots from making the Healthy Veggie Muffins a couple of days ago and Chipotle Split Pea Soup last night so this was a perfect way to use them up!

Breakfast bread with peanut butter, orange slices and a glass of almond milk… Yummy!! Toddler and hubby loved this and ate it throughout the day!

The original recipe is from… you guessed it! Melomeals: Vegan For $3.33 A Day, my all-time favorite recipe source and vegan food blog. I changed it up a bit over the past year, I make it often because it’s really good! If you haven’t explored her blog, PLEASE do so!!!

  • 2 cups old-fashioned oats
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 – 1/2 teaspoon Kal Stevia Powder (I use 1/4 tsp)
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • ¼ teaspoon black pepper
  • 4 tablespoons fresh ginger
  • ¾ cup dried unsweetened coconut
  • 2 large carrots
  • 1 – 15 oz can of white beans and their liquid
  • 1/3 cup water
  • 2 tablespoons psyllium husk
  • 1/2 cup unsweetened applesauce – I like to use cinnamon
  • 1 tablespoon vinegar – I used apple cider vinegar
Pre-heat Oven to 375
1.       In a food processor, process oats into flour; place in mixing bowl with the rest of the dry ingredients.
2.       Next, pulse the ginger and carrots in the food processor until really broken up
3.       Add the beans, water, psyllium, applesauce and vinegar and puree until smooth
4.       Add to the dry ingredients
5.       Grease an 8 by 8 square pan and bake at 375 for 45 minutes.
6.       Let cool completely before serving
Oat “Flour”
Ginger & Carrots
Dry Mix
Putting it all together
Add wet to dry
Pour into pan and flatten

Easy Breakfast Bread!