Peanut Butter Banana Breakfast Cookie Dough.

Have you ever been in a breakfast rut? Come on...y'all know what I'm talking about: cereal, oatmeal, tofu scramble, avo toast, repeat. The end. Boring, right? Yup, agreed. Sometimes you're tastebuds are just hankering for a change...and my Peanut Butter Banana Breakfast Cookie Dough delivers: not only is it packed with vitamins and healthy fats, but it literally tastes like you're eating dessert for breakfast. Even better?!: it takes about 3 minutes to make...IF THAT. Now if THAT doesn't make you wanna jump out of bed on Monday mornings, I don't know WHAT will...enjoy, guys! 

  Peanut Butter Banana Breakfast Cookie Dough. 

Peanut Butter Banana Breakfast Cookie Dough. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 overripe banana, mashed

2. 1/3 cup old fashioned oatmeal

3. 1 T powdered peanut butter

4. 3 T all natural peanut butter

5. 1/4 tsp cinnamon (optional, but recommended)

6. Toppings of choice (delish with fresh raspberries!)

Method 

1. Combine all ingredients in a medium sized mixing bowl and stir well. 

2. Scoop cookie dough into a small serving bowl and top as desired. Serve! 

Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

National Grilled Cheese Day Meets Taco Tuesday...GRILLED CHEEZE TACOS (and Summery Tomato and Sweet Garlic Soup).

Yes, people. I'm completely serious right now. VEGAN. GRILLED. CHEEZE. TACOS. And they are sooooooo gooooood. What made me think of such a bizarre and ridiculous thing?! Well, since you asked...
You guys already know that I'm a pretty die-hard foodie...especially when it comes to holidays. One of my favorite things about holidays is making delicious vegan food: for myself, for my family, for my friends, and heck...for my puppy! (Candy cane dog biscuits are gonna be a thing in my household this Christmas...I'll share the recipe, don't worry! :) ) However, when said holiday happens to be a FOOD HOLIDAY like today (HELLOOOOOO #NATIONALGRILLEDCHEESEDAY!), the little girl that still lives inside me screams even louder than she does on regular holidays. I mean, what's better than AN ENTIRE DAY DEDICATED TO ONE FOOD...especially when that food just so happens to be a GRILLED CHEESE SANDWICH. With that said, let's backtrack a little bit. I'm a huge food-holiday lover...including the WEEKLY food holidays: Meatless Monday, Waffle Wednesday, Pancake Sunday, and the star of today's recipe inspo: TACO TUESDAY. I was trying to think of a creative way to combine these two food holidays into one, and thus, it seemed I had two options. Option 1: taco grilled cheese. Think crispy bread slathered with homemade guac and stuffed to the brim with all my fave taco topping goodness. Tempting, but BORING. Everyone does that. (Although this recipe looks pretty darn tasty when swapped with vegan "meat" and cheeze!) That brings us to option 2: Grilled cheese tacos. WHAT?! Uh-huh. My first thought was, "HOW?!" (This might have been your first thought too...!) I mean, think about it: a grilled cheese is delicious, gooey,  melty cheese inside two slices of bread (duh...). How exactly can you turn that into tacos without just changing the shape of the grilled cheese sandwich?! Ah-ha...now we're getting somewhere!
Behold, my friends, my original creation...the first recipe of it's kind, straight outta my crazy head: The Fit Vegan Ginger's Grilled Cheeze Tacos. Delicious toasty bread cubes inside perfectly crispy romaine lettuce leaves and slathered in my sinlessly gooey and delicious cheeze sauce. And because a grilles cheese isn't complete without a bowl of tomato soup, I've included the recipe for my luscious Summery Tomato and Sweet Garlic Soup! This is such a unique and delicious spin on an old-time foodie fave, and it's a perfect meal for a warm spring day like today! The lettuce "taco shells" in place of bread give it a nice and light feel, while the slightly sweet tomato garlic soup adds a nice palate cleanser to the richness of the cheeze. Convinced?! Mission accomplished. Enjoy, fitties!

Grilled Cheeze Tacos and Summery Tomato and Sweet Garlic Soup.

THAT CHEEEEEEEEEZE.

Crispy, crunchy, cheesy, healthy...all in one. So good.

Summery Tomato and Sweet Garlic Soup.

Thick and creamy goodness.

Grilled Cheeze Tacos with Summery Tomato and Sweet Garlic Soup. Vegan, Gluten-free. Serves one.

Ingredients
Grilled Cheeze Tacos
1. 4 large romaine lettuce leaves, washed and dried
2. Two slices vegan bread of choice, cubed
3. One recipe "Basic Cheeze Sauce" (see this post!)
4. Chopped parsley, for garnish

Summery Tomato and Sweet Garlic Soup
1. 1 cup canned tomato sauce
2. 1 cup plant-based milk of choice (I used cashew, but soy would be BOMB)
3. Salt, to taste
4. 1/2 small clove garlic, grated (less if you're not that into garlic's spiciness)
5. 1/4 tsp onion powder
6. Less than 1/8 tsp stevia or sweetener of choice
7. Chopped herbs of choice, for garnish (I used parsley, but chives would be great too!)

Method
1. Preheat oven to 400 F and line a baking sheet with parchment. Place bread cubes on parchment (you cold spray with coconut oil cooking spray, if desired) and bake until crispy, about 15-25 minutes, flipping halfway through.
2. Remove bread cubes from oven and let cool 10 minutes. When cool enough to handle, fill lettuce leaves with bread cubes and set aside.
3. Combine all ingredients for soup in your vitamix or high-speed blender and blend until smooth, starting on low speed and working up to high. Pour into small bowl and chill until ready to serve.
4. Prepare cheeze sauce according to recipe instructions. Drizzle cheeze over tacos and sprinkle with parsley. Serve with chilled tomato soup and a side salad.

Holiday Post!: Resurrection Cookies (HIGH PROTEIN!).

When I was growing up, my mom would always make "resurrection cookies" every Easter. Not only were they delicious, but I have so many happy memories surrounding the whole process of making these. I remember it just like it was yesterday: standing in the kitchen with my mom and sister, with all 6 of our hands shaping these little cookies...and then eating them while watching movies!
So what exactly ARE resurrection cookies, you may be wondering? Besides the MOST DELICIOUS THING IN THE WORLD, of course...so easy you almost can't call it a recipe. When I used to make them as a kid, they were simply pre-made crescent roll dough with a marshmallow wrapped inside. When you bake them, THE MARSHMALLOW "DISAPPEARS!" Or at least, that's what it seems like to a 6 year old ;) The idea behind these cookies is that you're "placing Jesus in the tomb." And when you open the tomb (i.e. "bite the cookie" haha) HE IS NO LONGER THERE! I've always thought it was creative (and of course delicious!). And with my recipe, they're HEALTHY, too! Happy Easter guys! Go make some resurrection cookies :)

Resurrection Cookies!

So good.

Protein Resurrection Cookies. Vegan, Gluten Free. Makes three large cookies.

Ingredients
1. 1/2 cup flour of choice
2. One scoop vanilla vegan protein powder
3. 1/2 tsp vanilla extract
4. 1/2 tsp baking powder
5. One packet stevia powder
6. 4 T water
7. 3 vegan marshmallows (like Dandie's brand)

Method
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a medium-sized bowl, mix flour, protein powder, stevia, and baking powder. Add water and mix to form a dough.
3. Divide dough into 6 sections. Take one section in hands, roll into a ball, and flatten into a circle. Place on parchment and repeat with remaining 5 sections.
4. Place one marshmallow in the center of one circle of dough. Top with another dough circle and gently press outer edges together to seal. Repeat for 3 large cookies.
5. Cover cookies with a foil tent and bake for 25-30 minutes, until firm and set.
6. Remove from oven and let cool 10 minutes before enjoying.

Gluten Free Protein Cake Donuts with Peanut Butter.

You need these in your life. These Protein Donuts are gluten free, oil free, sugar free, and super high protein (obviously, according to the name, haha), and delicious. All you need is about 35 minutes in the kitchen TOTAL to make them even more impressive! Add a little peanut butter for dipping goodness, and these little guys become a perfect combo of protein and carbs-the ultimate post workout snack! Enjoy!

Gluten Free Protein Cake Donut. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup gluten free oat flour

2. One scoop vegan protein powder (I used Sunwarrior vanilla)

3. One packet stevia powder

4. 1/2 tsp baking powder

5. Scant 1/2 cup water

Method 

1. Combine flour, protein powder, stevia, and baking powder in a medium sized bowl and mix well. 

2. Add water, stirring in as you go to avoid clumping. 

3. Pour batter into mini donut silicone/nonstick pan and bake

 350 for 25-30 minutes, until firm. 

4. Let cool 10 minutes before removing. Serve with PB! 

Flax 'n Protein Power Balls!

If you have followed me or my recipes for any length of time at all, you already know that I'm pretty much OBSESSED with flaxseed. I'm also pretty obsessed with protein powders...and the only thing better than these two things enjoyed separately, is these two things COMBINED! All you need is rice protein, ground flaxseed, stevia, water, and 5 minutes prep time (and a few hours in the fridge)...then BAM! Just like that, new fave recipe. That was easy.

Flan 'n Protein Power Balls!

"I'm so cute."

Flax 'n Protein Power Balls!
Vegan, Gluten-free. Serves one.




Ingredients
1. 1/4 cup rice protein (brown rice or regular)
2. 2 T ground flaxseed
3. one packet stevia powder
4. 3-4 T water


Method
1. In a medium-sized bowl, mix protein powder, flax, and stevia.
2. Add water 1 T at a time until you get a workable consistency--don't add so much as to make them gummy...you just want them pliable.
3. Divide dough into 6 small sections and roll into balls.
4. Place power balls on a small plate, cover, and refrigerate for 1 hour or more, to firm up a bit.
5. Remove from fridge and enjoy!

Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium sized sweet potato, peeled and cubed*

2. 1/2 tsp cinnamon

3. 2 T raisins 

4. 1 T maple syrup

Method

1. Place your potato cubes in a small soup pot and cover with water. 

2. Bring to a boil over high heat and boil until tender. 

3. Drain and let cool 10 minutes. 

4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!

*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Pumpkin Pie in a Bowl!

This is literally the easiest thing ever. It's also the yummiest thing ever! Don't you just love those recipes that you just throw together, hope it turns out good, and it turns out INCREDIBLE?! Yeah...this is one of those. Enjoy, friends :)

     Pumpkin Pie in a Bowl. 

     Look at that swiiiiiirrrrrl!

    I added flax for texture. Delicious!

Pumpkin Pie in a Bowl! Vegan, gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned pumpkin purée

2. One packet stevia powder

3. 7 oz. silken tofu

4. One packet stevia

5. 1 T apple cider vinegar

6. Optional toppings: cinnamon, pumpkin pie spice, flaxseed, gRAWnola, etc. 

Method

1. In a medium sized bowl, mix pumpkin and stevia packet. Set aside. 

2. Combine tofu, stevia, and ACV in food processor and blend until smooth. 

3. Spoon both pumpkin blend and Nogurt into serving bowl. Garnish with toooongs of choice, if desired. Serve!

Overnight Chocolate Protein Fudge Bars.

Yep, it's the recipe I teased you all with yesterday morning via Instagram...behold: the best thing you will ever eat. Enjoy! 

Overnight Chocolate Protein Fudge Bars. 

I topped mine with pomegranates and coconut! Delish!

Chocolates, fudgy goodness. 

  AHMYGOSH ITS SO GOOOOOOOOD!

Overnight Chocolate Protein Fudge Bars. Vegan,  gluten-free. Serves one. 

Ingredients

1. Two scoops chocolate protein powder (I used a blend with pea protein--pea is ESSENTIAL! Vega is a great choice.)

2. Two teaspoons agar powder 

3. 1/2 cup water

4. Stevia (optional-omit if protein is already sweetened)

5. Toppings/mixins of choice

Method 

1. Mix protein powder and agar I'm a medium bowl. Add water and mix well until a dough forms. 

2. Form two "bars" and place on a plate. Cover with foil and refrigerate overnight. Top as desired in the morning and enjoy!

Tangerine Spice Oatmeal.

No into to this one because it's so good YOU NEED TO GO MAKE IT THIS INSTANT. Convincing enough?! Enjoy, guys. 

          Tangerine Spice Oatmeal. 

                       So creamy. 

              OHHH EMMM GEEEE. 

Tangerine Spice Oatmeal. Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 cup quick instant oatmeal

2. 2 T raisins

3. 1 cup almond milk or other plant based milk

4. One packet stevia

5. 1/4 tsp allspice

6. One small tangerine, sectioned

Method 

1. In a large microwave safe bowl, mix oats, allspice, and stevia. Add plant based milk and raisins and stir well. 

2. Microwave for 1:30-2 minutes, depending on the consistency you want for your oats (I wanted mine a little soupier, so I added a little more almond milk and opted for a little less time in the micro.). 

3. Stir and let sit approximately 5 minutes, for top to harden slightly. Place tangerine slices around edges of bowl and serve. 

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. Very overripe banana, mashed well

3. 1/4 tsp cinnamon

4. 10 drops toffee flavored stevia

5. 2 T water 

Method

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 

2. Let cool and carefully remove. Slice evenly and serve. 

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

Chocolate. Chip. Cookies. OHHHH MYYYY GOSHHHH.

The title of this post says it all. I mean, COME ON GUYS IT'S CHOCOLATE CHIP COOKIES. What else is there to say?! 

            Chocolate Chip Cookies!

                    Ummmmm yeah. 

      My mouth is watering...another batch, please! 

    Chewy, chocolate-y vegan goodness!

Chocolate Chip Cookies! Vegan, gluten-free. Serves one (seriously!). 

Ingredients

1. 1/2 cup instant oatmeal 

2. One overripe mashed banana

3. 1 T raw cacao nibs (you can also use Lilly's stevia sweetened chocolate chips...these are amazing! I just didn't have any this morning 😭)

Method

1. Mash your banana in a medium size bowl. Add remaining ingredients and mix well. 

2. Using a spoon, scoop out about 2 T of "dough" at a time and form into cookies. Repeat until dough is gone. 

3. Place cookies on a parchment lined baking sheet and bake at 350 F for 20 minutes. Let cool and eat! (Perfectly acceptable as a breakfast item 😄👏🏻👏🏻👏🏻)

Blueberry and Blood Orange Smoothie Oatmeal Parfait.

This one's kind of a mouthful...but this insanely delicious breakfast of mine (enjoyed this morning, as a matter of fact!) DESERVES an epically long title! But long title does NOT mean long prep time; you can whip this bad boy up in about 15 minutes, start to finish. And this can definitely go for a lunch or snack as well as a breakfast...dinner is acceptable, too! Whenever you opt to enjoy it, I know you will! 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. 

          Look at those luscious layers!

  I'm literally drooling. This was so good!

SERIOUSLY. LOOK AT THOSE COLORS. 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup raw old fashioned oats

2. 5 oz. silken firm tofu

3. 2 tsp Apple cider vinegar 

4. One packet stevia

5. 1 medium size blood orange, peeled

6. 1 cup frozen blueberries

7. One scoop protein powder of choice 

8. One packet stevia (omit if protein is sweetened)

9. 2 tsp grated ginger

10. Ginger powder for garnish

Method

1. In a small trifle bowl, spread raw oats on bottom. 

2. In your food processor, blend tofu, vinegar, and stevia until smooth. Spread evenly over oats. 

3. Blend remaining ingredients in your vitamix until smooth and creamy. Spoon over Nogurt and garnish with ginger. 

Healthified Raisin Bran Cereal.

When I was little, one of my favorite cereals of all time was raisin bran. Hotel breakfasts were a highlight of vacation because I could stock up (for FREE!) on snack size boxes of my beloved crunchy best friend. However, when I got a little older and realized how secretly UNhealthy this "health claiming" cereal is, I was shocked...and heartbroken. Now that I'm vegan, I've started getting very good at making what I peevishly call "copycat recipes": vegan makeovers of non-vegan fave foods. This is one of those such makeovers! And it couldn't be simpler. An added bonus?! High in protein, only 3 ingredients, AND grain free. Looks like someone's having a NOT SO BORING bowl of cereal in the morning :)

             Healthified Raisin Bran. 

      Crunchy. Raisin-y. YUMMMMMY!

Healthified Raisin Bran Cereal. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup TSP (textures soy protein) flakes*

2. 3 T raisins

3. 1/2 packet stevia

4. Plant based milk of choice 

Method

1. In a medium size bowl, combine tsp, raisins, and stevia. Mix well to coat with stevia. Add milk and serve! So simple and delish. 

*TSP is different than TVP. For this specific recipe, you want to make sure you use TSP FLAKES, by granules. I use NOW Foods brand (sold on Amazon). 

Brownie Hummus!

Yeah, I went there. No words. Except BOMBALICIOUS DELICIOUS! Enjoy!

     Brownie Batter Hummus Dip. 

    Everything can be used as an oatmeal topper! SO GOOD!

Brownie Batter Hummus Dip! Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup black beans, drained and rinsed

2. 2 T carob or cocoa powder

3. 2 packets stevia

4. 3 T water

Method

1. Blend it, yo. And then eat, of course! Use as desired-it's delish on oats, in a sweet Sammie, or even with veg. Yum!

Red, White, and Blueberry Salad.

A bit late, but this amazingness happened on Memorial Day 🙌 hope you all enjoy...I sure did 😋

      Red, White, and Blueberry Salad. 

             Fruity. Creamy. YUMMY!

Red, White, and Blueberry Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. Large serving of chopped romaine lettuce

2. 1/2 cup fresh blueberries

3. 10 cherry tomatoes, sliced

4. "Vanilla Nogurt" for dressing (in recipe files!)

Method

1. The dance goes like this: lettuce, toms and bloobs, Nogurt, eat. YUM. 

Apple Pie Breakfast Bowl.

So, I'm a couple days late....but National Apple Pie Day just passed this past week! And in true "better late than never style, here's my belated (but WORTH THE WAIT!) recipe for this celebratory worthy holiday 💃😋

          Apple Pie Breakfast Bowl. 

    Guilt-free apple pie for brekkie? Yes. 

Apple Pie Breakfast Bowl. Vegan, gluten-free. Serves one. 

Ingredients

1. One small apple, chopped

2. 5 drops liquid stevia

3. Generous sprinkling of cinnamon

4. 6 oz. silken tofu

5. 1/2 tsp Apple pie spice 

6. 2 tsp vinegar

7. One packet stevia

8. 2 T flaxseed

9. 2 T raisins

10. Apple pie spice for garnish

Method 

1. In a medium size microwave safe bowl, mix you Apple chunks, liquid stevia, and cinnamon. Nuke one minute. 

2. In your mini food processor, combine tofu, packet stevia, vinegar, and Apple pie spice. Blend until very smooth. 

3. Add warm apples and Nogurt to a medium size bowl, along with flax and raisins. Top with Apple pie spice and enjoy! 

Holiday post! (Well, sort of...): PB Corn Oatmeal...aka cinco de mayo oats!

Ok, first of all...I am In fact aware that convo de mayo is not a real "holiday" (in the U.S. at least!), but for me, it's one more day I can create a themed oat bowl! 💃😂 

This oatmeal bowl is soooo good! It's such an eclectic combination of flavors, but I'm convinced that is what makes a good recipe--creative flavor combining!! I think you all will agree after tasting this one...hope you enjoy! 😊

                  PB Corn Oatmeal. 

       Or you can just call this party in a bowl. 👌

PB Corn Oatmeal. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice

2. 1 packet stevia

3. 1/2 cup frozen sweet white corn

4. 2 T PB 

5. Large handful cilantro, chopped

6. Sprinkle of cinnamon (optional, but recommended)

Method

1. Place your dry oats in a medium size loco safe bowl and stir in stevia. Set aside. 

2. Place corn in a separate small bowl and nuke 50 seconds. Add to oats and mix in water. Stir and nuke 2 minutes. 

3. Sprinkle with chopped cilantro, add PB, and top with cinnamon if desired. Enjoy!