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! 

White Cheddar Cheeze-Chive Soup.

There's something absolutely irresistible about a thick and creamy, "cheesy" soup...I think for many people, cheese is the ultimate comfort food. And when it's made into a warm and comforting soup? Well, then...I'll be right over :)
This White Cheddar Cheeze-Chive Soup is so simple to whip up and perfect for any time of year. Add some toast and seasonal veggies on the side, and you've got yourself a yummy dinner (or lunch! Yep, it's that fast to make!). Enjoy...and be sure to let me know what you think by posting your comments! :) I'd love to know what you served with your soup and how you liked it!

White Cheddar Cheeze-Chive Soup.

So  thick and creamy!

White Cheddar Cheeze-Chive Soup. Vegan, Gluten-free. Serves one (can easily be doubled or tripled to serve additional people).

Ingredients
1. One large white sweet potato, steamed
2. 3 T nutritional yeast flakes
3. 1/4 tsp onion powder
4. Salt and black pepper, to taste
5. 1 T dijon mustard
6. 1 cup unsweetened cashew milk
7. 1/2 tso freeze-dried chives, for garnish

Method
1. Peel sweet potato and combine in Vitamix or high speed blender with all ingredients except chives. Blend low to high until super smooth.
2. Pour into small soup pot and bring to a boil over high heat. Reduce to a simmer and cook 5-7 minutes.
3. Pour into a bowl and garnish with chives. Serve warm.

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! 

Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

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!

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

Whipped Potatoes with Lentils and Parsley.

It's potato season...mashed potato season, I mean. And these go a step beyond...these are whipped potatoes people. And oh boy are they good...enjoy!

Whipped Potatoes with Lentils and Parsley. 

Whipped Potatoes with Lentils and Parsley. Vegan, gluten-free. Serves one. 

Ingredients

1. One large russet potato, peeled and chopped

2. 2 tsp apple cider vinegar

3. 1/8 tsp each onion and garlic powders

4. 1/2 T nutritional yeast

5. 1/2 cup Canned lentils, drained and rinsed

6. Dried parsley flakes, for garnish

Method

1. Place shopped potatoes in a small soup pot and cover with water. 

2. Bring to a boil and boil until fork tender. Drain, reserving about 1/4 cup of cooking water. 

3. Place potatoes and remaining cooking water in food processor with spices, vinegar, and nooch. Blend, scraping sides and adding more water as necessary until smooth. 

4. Spoon into bowl and top with lentils. Sprinkle with parsley and serve. 

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!

Peanut Butter "SauerSPROUT" Sushi! (And my new #TFVGSushisunday contest!)

So I'm starting a new thing..."Sushi Sunday"! Every Sunday I'll be eating sushi for one meal out of the day...I'm going to try and see juuuuuust how many sushi combos I can come up with!! Why?? Simple. If you've read my "About Me" page, you already know that I have thyroid disease, and had to start taking thyroid medication at age 13. After years of up and down blood levels, from too much medication to not enough, my levels finally stabilized when I went vegan (#plantpower!). As amazing as this is, I want to take it a step further: I don't want to have to take artificial thyroid hormone replacement medicine anymore! I want to be wholly healthy--no foreign substances in my body...this is all fine and dandy and sounds super terrific, but for someone with thyroid disease, if you just up and quit your medication, it's disastrous. 

So what's the natural solution, you ask?! One (magical!) word...IODINE! Iodine is a vital nutrient that our bodies need, but are unable to produce on their own. Iodine is not found in many foods at ALLLLL, so most people opt to take it in supplement form. But real food is always better, as you all know! Which is where this monologue comes to a point, finally...nori, kelp, dulse, and other sea vegetables are the ONLY natural, vegan, supplement-free way to get iodine! So, basically, this is the reason behind my "Sushi Sunday" theme...I hope you'll all join me in sushi creating (not only on Sundays!), and that you enjoy the recipes I'll be sharing. Happy sushi-ing! 

    Peanut Butter "SauerSPROUT Sushi. 

    Maybe not the prettiest roll I'll create...but it was dang goooooood!

Peanut Butter "SauerSPROUT" Sushi. Vegan, gluten-free. Serves one. 

Ingredients

1. One nori sheet

2. 4 T peanut butter of choice 

3. 1/2 cup sprouts

4. 1/4 cup sauerkraut

5. 1/2 tsp ground ginger

Method

1. One of the best things about sushi, besides the taste? Fill. Roll. Cut. Eat. Done! It's so simple! For this roll, simply spread your PB over the nori sheet and top with WASHED and dried sprouts (wash carefully! Sprouts are known to carry bacteria--buy organic if possible). 

2. In a small bowl, mix sauerkraut with ground ginger, and add on top of sprouts. 

3. Time to roll it up! Slice before serving. And yes. You have to use chopsticks ;) 

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Lazy girl's "Unsauteed Squash."

You guys know those days. Those days when you're simply just TOO EXHAUSTED to even THINK about turning the oven on, much less standing at the stove sautéing fresh squash. Yeah that was me the other night...long shift + short night ahead of me = good food in a flash...and another quick and easy recipe for you guys! Enjoy my dears :)

      Lazy girl's "Unsauteed Squash."

Lazy girl's "Unsauteed Squash." Vegan, Gluten-free. Serves one. 

Ingredients

1. Two small (or one medium-large) yellow squash, sliced lengthwise then sliced into half moons 

2. Approximately 2 tsp braggs liquid aminos

3. Generous sprinkling of spices of choice (I ised onion, garlic, black pepper, and poultry seasoning...it was Delish!)

Method

1. You're not gonna believe how easy this is...it's too good to be so simple! Ok. Just combine your squash moons in a medium size microwave safe bowl with the aminos and spices of choice. 

2. Mix well with a spoon to throughly season veg, and microwave on high power for 2 minutes and 30 seconds. THAT'S IT GUYS! Use as desired and enjoy....but that lady part's a given...

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!

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. sliced white onion

2. 3/4 cup great northern beans (chickpeas would be Delish too!)

3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)

4. One large tangerine, sectioned

5. Lettuce for serving 

Method

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 

2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 

3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

Harvest Protein Stuffed Peach.

September is a weird month, food wise...for me at least. I'm always ready to dive in to fall foods (this winter squash, pumpkin, dark leafy greens, etc...), but summer produce is still in season! It's quite the dilemma, honestly. And then I thought "why not MIX THE TWO?! SUMMERY HARVESTY GOODNESS!" And that, my friends, is how this luscious mess was created. Behold...the Harvest Stuffed Peach. Enjoy!

    Harvest Protein Stuffed Peach. 

                 Deeeeeelish galore. 

        Oh yeah. That's the stuff. 

Harvest Protein Stuffed Peach. Vegan, gluten-free. Serves one. 

Ingredients

1. One XL peach, preferably overripe

2. One scoop vanilla protein powder (a protein with pea protein works best)

3. 1 tsp raw unsalted pumpkin seeds

4. Cinnamon for garnish 

Method

1. Slices around top of peach and scoop out inside and pit using a spoon.  

2. Place protein powder in a small bowl and mix with water until a "frosting" forms. Spoon into hollowed out peach. 

3. Top peach with pumpkin seeds and sprinkle with cinnamon. DONE! Easy peasy! 

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. 

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. 

Holiday Post!: Patriotic Pasta Salad.

Happy flag day, friendzies! Hope everyone has enjoyed the day. Here's a quick and easy little vegan addition to a family BBQ--simple to make, easy to take, and of course yummy. Enjoy! 

               Patriotic Pasta Salad. 

        So nice and festive--and all those fresh flavors!

Ingredients

1. One serving macaroni noodles, prepared and drained

2. 1 T white wine vinegar

3. 3" chunk of daikon radish, thinly sliced

4. Small handful of cherry tomatoes, sliced

5. 1/3 cup fresh blueberries

6. Onion and garlic powders to taste

Method

1. In a medium size bowl, mix all ingredients together. Cover and refrigerate until ready to serve. Note: tastes the best when allowed to sit for a while...the flavors mingle and the overall taste is so superior to when it is enjoyed right away. 

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 😄👏🏻👏🏻👏🏻)

CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 

Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit chat...you all have waited long enough for another TFVG recipe!

This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oatmeal

2. 1 T chia seeds

3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple juice...no yucky syrup, please!)

4. 1/2 cup frozen mango chunks, thawed*

5. 1 cup coconut milk

6. 10 drops liquid coconut stevia

7. One small VERY OVERRIPE kiwi

Method

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.

2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS