Tag Archives: Stevia

No-Pumpkin Pie Oatmeal

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I’ve been making this recipe a few times a month for the past year so I decided to share it with you in case you haven’t already seen it. We eat oatmeal for breakfast most days so I’m always looking for new flavors to add to our menu. The funny thing about this oatmeal is there’s absolutely NO pumpkin in the recipe! That’s okay because it still tastes like it and my kids love it! Sorry for my usual lack of extensive photo creativity but my 14 month old was screaming in his high chair so this is what I’ve got for you. You’ll just have to trust me when I say it’s good! 😉 PLUS you can make Carrot Oatmeal Breakfast “Cookies” with the leftovers!!!!

No-Pumpkin Pie Oatmeal

The original recipe is from my favorite food blog Melomeals. PLEASE check out her blog because it is the best!!

Pumpkin Pie Oatmeal 
2 large or 3 small servings

2 large carrots
1 c cooked white beans
2 c water
Pinch salt (optional)
1 1/2 c old fashioned oats
1 tsp cinnamon
Pinch cardamom
Pinch cloves
1/8 tsp nutmeg
½  tsp balsamic vinegar
Sweetener or Stevia to taste ( I use 1-2 dates and blend them with the carrot/bean/water mixture )

Method:
Blend the carrots, white beans, dates (if using) and water until totally smooth. Pour into saucepan along with the oats and spices. Heat over medium heat stirring now and then to prevent sticking for around 20 minutes. Stir in the balsamic vinegar and sweetener.

Blend beans, carrots, dates and water in a high speed blender until smooth. If you don’t have one, use your food processor but soak the dates in hot water for 15 minutes first.

Do you like my shiny new VitaMix??? My old one broke after 2 years of use and Costco gave me a new one!!!!! YAY!!!!!

Pour mixture into saucepan over oats and spices

Cook on medium heat stirring occasionally for about 10-15 minutes. Add balsamic vinegar and stevia, if using

Raw Lime Avocado Pie

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I had a few ladies from my Crossfit gym over last night and we had a blast! Most of them follow the Paleo Diet so I tried to find a recipe that would please everyone’s dietary needs. This pie looked really good so I decided to try it and I’m glad I did because it was delicious! Very rich but delish! Who would’ve thought to use avocados in a pie?!

This recipe uses a ton of limes so prepare yourself, I got quite a workout zesting them all!

Raw Lime Avocado Pie

Original recipe from Health Damy.

Crust Ingredients:

  • 2 Cups Raw Cashews
  • 1 Cup Unsweetened Shredded Coconut (a little extra to top it before serving too, if you wish)
  • 1/2 Cup Pitted Dates
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Lime Zest
  • 3 Tbsp Lime Juice
  • Dash of Salt
  • 4 Packets of Stevia
  • 2 Tbsp Agave (You can use maple syrup)

Mousse Ingredients:

  • 4 Large Ripe Avocados (Pealed and Pitted)
  • 1/2 Cup Lime Juice
  • 1/3 Cup Lime Zest (You’ll need 8-10 limes for this entire recipe)
  • 1/4 Cup Agave (or maple syrup)
  • 2 Tsp Vanilla Extract
  • Dash of Salt
  • 8 Packets of Stevia

Directions:

  1. Place the crust ingredients in your food processor and blend until dough-like.
  2. Spray your 8 inch spring form pan with non-stick cooking spray – I’m sure any pan would work, really.
  3. Using your hands press the dough evenly into the pan.
  4. Place all mousse ingredients in your food processor and blend until smooth (stopping occasionally to scrape down the sides).
  5. Pour mousse over-top of crust.
  6. Chill in your refrigerator or freezer (depending on your desired texture) for at least 3 hours.
  7. Cut and serve immediately.
  8. Enjoy!

Crust making in progress

Crust done!

Smooth into spring form pan

Filling ingredients

Nice green color!

Ready to chill!

Oh so pretty!

Serve with coconut on top (if you wish!)

Kale Salad with Maple Lemon Dressing

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This dressing is so good! You can add this to steamed veggies, potatoes and sandwiches, it’s so delicious! I found the dressing recipe on the Forks Over Knives website – I included my changes too, it was a little too sharp tasting so I added some Stevia and extra lemon. I decided to mix it with cranberries, oranges and almonds and it turned out great! The orange juice in this salad makes it even better! My toddler loves this salad! I add lima beans to her salad if I’m serving it as a meal, she loves them!

Kale Salad with Maple Lemon Dressing

Kale Salad with Maple Lemon Dressing*

(Salad)

1 bunch of kale, stems removed and chopped or torn into bite-sized pieces – I used green kale this time but any kind is good!

Dried cranberries, about 1/3 cup

Slivered almonds, about 1/3 cup

2 oranges – wedges removed (see pics for instructions) and juice reserved for salad

(Dressing)

Zest and juice of 2 lemons – I added 1 more juice and zest but try it with 2 first

1 (15-oz.) can white beans, drained and rinsed

1/4 cup tahini

1/4 cup stone-ground mustard

3 Tbsp Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce)

2 Tbsp. 100% pure maple syrup

1/4 cup nutritional yeast flakes

1/2 cup water

1/8 tsp Stevia or to taste

1. Place all dressing ingredients into blender (I use my Vitamix) and blend until smooth.

2. Chop or tear clean kale into salad bowl, add cranberries, almonds and orange segments (see pics) – top with dressing and massage with hands or toss with tongs

This salad (and dressing to top other goodies!) will keep in the fridge for a few days.

Dressing

Blend ingredients in blender (Vitamix works great!)

Wash, spin or towel dry kale, chop

Cut the top and bottom off the orange(s)

Cut off the peel and pith with a sharp knife in a curved motion against the orange

Ready to cut segments! (P.S. You can cut ANY fruit like this!)

Remove segments with a knife, add to salad. Squeeze orange into salad after all segments are removed

Add cranberries and almonds with dressing, toss with tongs or hands

Toss

Yummy!

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!

The BEST Sangria using CHEAP wine

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Easy Sangria

I’ve given this recipe to many people and they love it every time! It’s not your typical high-maintenence sangria recipe either, you can use good ol’ $2 Chuck and no one will know the difference. I like to use the Cab or the Syrah but really, you could use anything you have open.

  • 1/4 tsp Stevia
  • 1/2 cup fresh lemon juice
  • 1/2 cup orange juice
  • 1/4 cup orange-flavored liqueur – triple sec (cheap will do)
  • 1 (750 ml) bottle red wine
  • 1/2 – 1 whole lemon, sliced
  • 1/2 – 1 whole orange, sliced
  • 1/2 – 1 whole apple cored and sliced
  1. In a plastic container (with lid) combine sugar, lemon & orange juices, liqueur and wine; stir.
  2. Refrigerate for several hours.
  3. Pour into pitcher add lemon, apple and orange slices – you can add these before if you want them to soak up a bit of the booze
  4. Serve over ice.