6/28 Breakfast, Lunch & Dinner

Breakfast:

Today I had some oatmeal and sliced up a peach put the peach in the oatmeal, added some cinammon and agave nectar! YUM.

Lunch:

I had my usual bowl of veggie soup and bowl of fruit at work today

Dinner:

I went out to Fast N Fresh and got a large spinach and baby greens salad with chickpeas, red peppers, sunflower seeds, olives, black beans, avocado and cherry tomatoes! It was yummy I put a small amount of brown derby vinegrette.

Dessert:

I had some left over strawberry cobbler that I made along with some dark chocolate mixed with unsweetened almond milk! Yum (:

peanut butter maple oatmeal

Yum!

Oh, she cooks!

I realize we are in a fast-free week, but this is something I’ve had sitting around since last month. Save it for sometime when you’re looking for a quick Lenten breakfast!

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Cook oatmeal in water according to instructions, you’ll probably want to leave them pretty thin because when you add 2 heaping tablespoons of peanut butter it’s really going to thicken up.

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Sweeten to taste with maple syrup.

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I sprinkled maple sugar on mine to make it look pretty. Garnish as you please.

Oil free and perfect for a strict fasting day.

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Chocolate pancake skewers with strawberries (GF)

So cute! Adding this to my list of vegan recipes to make!

Plant based Munchies

I made these little cherubs for my niece’s birthday party. The task was an allergy friendly addition to the food table! So these are gluten free, dairy free, egg free, nut free, soy free pancakes! Wow! Exhausted already? Hopefully nobody has a strawberry allergy 🙂

I have posted a number of varied pancake recipes on this site on a hunt for a “go-to” recipe. Dave and I particularly like the hazelnut pancakes I have to say, but the kids are not as in favour of those as we are (Mr 5 thinks he doesn’t like nuts!). And if you have GF flours in stock, these are super easy to whip up (no pulverising nuts required 😉 ). They are also really delicious!

I thought I wasn’t a fan of buckwheat. I have no idea why I thought that. Because this really works. I’m really glad I gave it a go!…

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Sweet Strawberry Cobbler

Making this for dessert tonight 😀

The Vegan Voila

Strawberry Cobbler

There’s just something very relaxing about a sweet cobbler on a hot summer day, you know. Especially if you’re one of those people who gets weirdly spiritual about their food. (We’re guilty, too.) Well, here’s a fairly easy, very tasty cobbler that’s sure to satisfy.


Sweet Strawberry Cobbler


Ingredients

Strawberry Filling

  • 3 cups fresh strawberries, diced
  • 1/3 cup sugar
  • 1 tbsp flour
  • 1/2 tbsp lemon

Crust

  • 1/2 cup flour
  • 1 tbsp sugar
  • 3 tbsp vegetable shortening
  • 1/2 cup water
  • 1 tsp vanilla

Method

1) Start preheating the oven to 375. While that is preheating, mix everything for the strawberry filling in a large bowl, and then pour the filling into a small pyrex dish or other baking dish.

2) For crust, mix flour and sugar together a bit and then break in the shortening with a fork. Add water and vanilla and mix even more until it’s smooth. Spoon it over the strawberry filling gently. Then…

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6/25 Pancake Breakfast!! :D

I found a recipe online at Oh She Glows and they turned out really good! I only ate one and then I was full but I made 3 whole pancakes (:

Recipe for Peanut Butter Swirl Pancakes:

Ingredients (6 medium pancakes)

    Batter

    • 1 1/4 cup whole wheat flour
    • 2 T organic cane sugar (or regular will do) (I used brown sugar)
    • 2 t baking powder (I use aluminum-free)
    • 1/2 t salt
    • 1 1/3 cup almond milk
    • 1/2 T egg replacer mixed with 2 T warm water (or 1 egg)–I used 1/4 c. apple sauce

    Peanut Butter Swirl

    • 2 T peanut butter
    • 2 T natural unsweetened applesauce

    Coconut Maple Syrup: Note–I used regular pure maple syrup and they were yummy!

    • 1 generous T coconut oil
    • 1/2 T Pure Maple Syrup

    Instructions

    • Mix dry batter ingredients into a medium sized bowl. Mix egg replacer in a small bowl and set aide. Whisk in milk into dry ingredients. Whisk in egg replacer. Add more milk to thin out if necessary.
    • Set batter aside and preheat skillet.
    • While skillet heats up, mix swirl batter into a small bowl or mug. Place swirl batter into a baggie and clip off end. This will allow you to pipe it into the pancakes.
    • Pour batter onto skillet and immediately pipe the swirl onto the pancakes. Once bubbles have form and popped, flip pancakes and cook the otherside.
    • Mix the syrup ingredients together and brush onto the cooked pancakes with a spoon.
    • Garnish with shredded coconut. Now enjoy the most decadent and moist tasting pancakes you’ve ever had! Makes 6 medium sized pancakes.

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    ENJOY (:

    Peachy Keen Oatmeal

    YUM! This would be a nice addition to my oatmeal in the morning for sure (:

    My Plant-Based Family

    Last week we had a little vote on My Plant-Based Family’s Facebook page. This recipe was the runner-up but I know many of you have been patiently waiting for it.

    On a side note, my husband and I just celebrated our 8th wedding anniversary. Happy Anniversary!

    Peachy Keen Oatmeal

    Are you in a breakfast rut? Allow me to help you out with this delicious breakfast treat.

    I was able to get a few dozen white peaches from the discounted produce section and I’ve been enjoying them ever since. You could use yellow peaches instead of white if you’d like.

    Peachy Keen Oatmeal

    Ingredients

    • Gluten-free or regular rolled oats (read the package to make the appropriate amount for your family)
    • 1 to 2 peaches per person ( just made a large batch of about 10)
    • maple syrup (optional)
    • cinnamon (optional)
    • walnuts or chia seeds (optional)

    Do

    1. Peel and slice peaches; cook them on the…

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    Lemon Raspberry Muffins w/Pomegranate Glaze

    I will definitely have to try these! Looks delicious! I’m curious if I could use a different juice instead of pomegrante juice I would hate to buy it since the recipe only calls for 2 tbsp. hmmmmm

    the cozy vegan

    By surprise, my summer as officially begun. I don’t know if I’ve ever mentioned on my blog, but one of my day jobs is hanging out at a rad after school program, where I’m allowed to teach Elementary kids to be badasses via vegan cooking and nutrition club, DIY, sewing, etc. Due to the flooding in my city, the school board has elected to close up early ’til September, which leaves me a little lost and weirded out this week.

    In the midst of all that though, I decided I would bake something that tastes like summer. That’s where these muffins come in! For a fresh, summery vibe, I’ve combined the flavours of lemon, raspberries, and pomegranate and kind of want to eat these for breakfast every day.

    OH MY GOD I JUST REALIZED IT’S A MONDAY. MUFFIN MONDAY MUFFIN MONDAY MUFFIN MONDAY MUFFIN MONDAYSSSSSS!

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    Ingredients: 
    Muffins
    2 cups all…

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    6/24 Breakfast, Lunch & Dinner

    Breakfast: 

    This morning I ate the rest of my store bought earth origins granola and when I went to the store today I saw that the list of ingredients contained a lot of things that were unnecessary. I can make my own homemade granola that would be a lot heathier than the store bought. Definitely going to get on that soon, possibly tomorrow. 

    Lunch:

    I had my leftovers from Tandoor today! Chickpeas, spices and lentils along with jasmine rice. I also had an organic apple with organic peanut butter. 

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    Dinner:

    My mom and I took a cycling class for an hour and it was a great workout!! Afterwards, I ate some 100% whole wheat pasta with organic marinara sauce along with some spanish rice I bought at Earth Origins and a spinach salad with carrots, tomatoes, cucumbers and sunflower seeds with Tuscany Italian dressing. 

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