Category Archives: Breakfast

Cranberry Recipe Round Up

Posted in Baked Goods, Breakfast, Dessert, Dressing, Main DIsh, Quinoa, Recipe, Salad, Sides, Snacks by

It’s that time of the week again where I bring you the most delectable themed recipes from around the web! This week I chose cranberries for the honorary “secret ingredient.”. Cranberries are perfect for the holidays and one of the only fruits I actually like (probably due to the tart not sweet quality). This seasonal berry is so versatile and nutrient rich it’s a must use for cooks of every kind. Let’s get started!

 

The Jolly Fox’s Cranberry Bars

Meet The Shannon’s Vegan Venison with Cranberry and Red Wine Sauce

Angela from Oh She Glow’s Cranberry, Apricot and Pecan Wild Rice Pilaf

Allyson from Manifest Vegan’s Cranberry Cupcakes with Clementine Frosting

Susan from Fat Free Vegan’s Fresh Cranberry Sorbet

Isa Chandra from Post Punk Kitchen’s Orange Cranberry Muffins

Kathy from Lunch Box Bunch’s Cranberry Soy Sauce Tofu Steaks

Cathe from Veg Family’s Cranberry-Sweet Potato Cookies

Veganizzm’s Sweet and Savory Apple Cranberry Almond Quinoa

Addicted to Veggie’s Raw Vegan Cranberry Sauce and Cheesecake Bites

Julia from Julia’s Vegan Kitchen’s Deep Fried Stuffing Balls and Cranberry Ginger Sauce (oh my am I drooling)

Sunny Vegan’s Cranberry and Lemon Scones of Love

Hannah from Bittersweet’s Cranberry and Cornmeal Pancakes

It Aint Meat Babe’s Cranberry Oatmeal Muffins

Vegan Yum Yum’s traditional Jellied Cranberry Sauce

The Cake Dutchess’ Maple Apple-Cranberry Crisp

Miriam from Sometime I Veg’s Fig and Cranberry Tart

Brittany from Real Sustenance’s Gluten Free Cranberry Swirl Cheesecake with a Chocolate Oreo Crust (um making this now)

Vegetarian Times’ Brussel Sprouts with Dried Cranberries and Walnuts

Whole Foods Market’s Wild Rice-Cranberry Stuffing with Walnuts

Susan from Rawmazing’s Pumpkin Cranberry Ginger Parfaits

Ricki from Diet Dessert and Dogs’ Butterscotch Blondies with Chocolate Chip and Dried Cranberries

Elana from Elana’s Pantry Creamy Cranberry Dressing

Hannah from Wayfaring Chocolate’s Jewelled Maple, Cranberry and Coconut Granola

Vegalicious’ Cranberry Orange Biscuits

 

The end!

 

Hope this helps everyone is gear up for a very vegan Tofurkey day! Have a great rest of the week!

 

 

xoxo

Your Vegan Girlfriend

Jam Filled Lemon Poppy Seed Mini Muffins

Posted in Baked Goods, Breakfast, Dessert, Recipe by

I love muffins, I love muffins, I love muffins hey hey hey hey!

Muffins man. They really do the trick. For breakfast, for snacks, for dessert: muffins do it all. Until today I had yet to make a lemon poppy seed muffin — but I thought making a regular old text book muffin would not be very blog worthy or fun to eat. I’ve been on a mish to revamp the traditional lemon poppy seed muffin but had been lacking inventive ways to put my stamp on the classic baked good. While strolling through the bakery section of Whole Foods yesterday, I eyed a trough full of jelly donuts and boom: my idea for jam filled muffins was born. These muffins are gluten-free, sugar-free and reeeedic amazing. Not too sweet with a surprise jammy  center, these bite sized babies will have you singing muffins mannnnnn.

Jam Filled Lemon Poppy Seed Mini Muffins
(yields 12 mini muffins)
  • 1 Tablespoon plus 1 1/2 teaspoons Ener-g egg replacer
  • 1/4 cup plus 2 tablespoons warm water
  • ¼ cup coconut flour
  • ¼ teaspoon Himilayan sea salt
  • ¼ teaspoon baking soda
  • ¼ cup agave nectar
  • ¼ cup coconut oil
  • 1 scant tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon poppy seeds
  • 2 heaping tablespoons raspberry jam
  • 1 teaspoon arrowroot powder

The ingredients

Mix egg replacer and warm water together and set aside
In a medium bowl, combine coconut flour, salt and baking soda.

In a large bowl, blend together egg replacer, agave, oil lemon juice and lemon zest.

Blend dry ingredients into wet.

Fold in poppy seeds.

Spoon 1 heaping teaspoon of batter into each greased mini muffin cup.

Mix together jam and arrorowoot powder.

Spoon heaping 1/4 teaspoon of jam into each muffin cup.

Spoon 1 heaping teaspoon batter over each muffin and press a bit to “seal.”

Bake at 350° for 8 to 10 minutes.

Cool and serve!!!
Nutritional Info (per muffin): 84 calories, 5 g fat, 5.6 g sugar, 0.5 g protein
Yes I know the muffins man who lives on jam filled lane. Hey!
xoxo
Your Vegan Girlfriend

Pumpkin Recipe Round Up

Posted in Baked Goods, Breakfast, Dessert, Ice Cream, Main DIsh, Pasta, Recipe, Sides, Snacks by

Fall is upon us which means it is officially the season for all things pumpkin!!!! This means pumpkin patches, pumpkin pies, babies in pumpkin costumes… you get the picture.

In honor of this pumpkin filled time of year I am bringing you the most drool worthy vegan pumpkin recipes from around the web!

Isa Chandra from Post Punk Kithcen’s Pumpkin French Toast

Allyson from Manifest Vegan’s ridiculous looking gluten-free Pumpkin Swirl Bread

Kathy from Lunch Box Bunch’s Starbucks inspired Pumpkin Spice Latte

Angela from Oh She Glows’ Pumpkin Pie Brownie Cupcakes

Book Of Yum’s gluten-free homemade Pumpkin Ravioli

Meet The Shannon’s Mini Pumpkin Spiced Donuts with Apple Glaze

Ashley and Stephen from (Never Home)Maker’s Pumpkin Cornbread

Kathy from Lunch Box Bunch’s Pumpkin Cinnamon Bun Layer Cake

Have Cake, Will Travel’s Pumpkin Bagels

Elena from Elana’s Pantry’s Pumpkin Custard

Emily from Feel Good Food’s gluten-free Pumpkin Buckwheat Pancakes

Janel from Eat Well With Janel’s Pumpkin Alfredo

Chef Chole’s Holiday-Spiced Vegan Creme Brulee

Christina of Christina Cook’s Pumpkin Gnocchi with Basil Olive Oil

C’est La Vegan’s Easy Refrigerator Pumpkin Cheesecake

Hannah from Bitter Sweet’s adorable Pumpkin Cake

AND her Cheesy Fried Pumpkin Balls

Ricki from Diet Dessert and Dogs’ Chocolate Pumpkin Pots De Creme

Jennifer from It Ain’t Meat Babe’s Chocolate Chip Pumpkin Cookies (best blog name ever)

Branny from Branny Boils Over’s super inventive Vegan Pumpkin Lasagna

Averie from Love Veggies And Yoga’s Pumpkin Oatmeal Bars

Spabettie’s adorable Rice Crispy Treat Pupmkin Patch

The end!!

Hope everyone enjoys these mouth-watering pumpkin goodies as much as I do. I plan to make a bunch of these this Fall and can’t wait to come up with some pumpkin recipes of my own! Happy eating!

 

 

xoxo

Your Vegan Girlfriend

My Favorite Gluten Free Products

Happy weekend everyone! So sorry I have been MIA on the posts this week. A lot of life stuff has been going on for me so priority wise the bog got demoted a bit. Have no fear though … treats are on their way.

I got such a great response to my favorite dairy substitutes post I thought I would follow it up with a fav Gluten Free products list. Even if you are not celiac, I highly recommend eating gluten-free. Gluten is a protein that our body is unable to digest and can leave you feeling bloated and heavy. Eliminating gluten grains is so simple and with these easy product switches you won’t feel like you are giving anything up. I LOVE carbs so fear not bread enthusiasts … help is on the way.

 

1. Tinkyada Brown Rice Pasta

This is the only gf vegan pasta I like. A lot of gluten free pastas come out mushy and gross, but all of the pastas in the Tinkyada brand aren’t mushy and taste exactly like regular pasta. I always cook gf pasta a few minutes less than it says on the package to ensure that al dente taste. No excuse to eat regular processed pasta again.

2. Bob’s Red Mill Gluten Free All Purpose Flour

For all muh bakers out there – recipes calling for flour can now be subbed with this wonder product. It’s a blend of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour, and it does an excellent job in smaller baked goods like cookies, scones, muffins, and quick breads. Bob’s also has an entire line of gluten free products and I love and use almost all of them.

 

3. Mary’s Gone Crackers

Mary’s has a whole line of gf products but their signature product is their crackers. A delish mix of organic brown rice, organic flax seed, organic quinoa and organic sesame seeds, these cracks come in five tasty flavors: Original, Caraway, Herb, Black Pepper, and Onion. I enjoy them all but am partial to Original, especially with a healthy dollop of peanut butter spread on top. Mmmm peanut butter – wait what were we talking about?

 

4. Food For Life Brown Rice Tortillas

Food For Life’s unique wheat and gluten free tortillas are shockingly moist, delicious and easy to use. There are six tortillas in a resealable package and are only 130 calories a pop. I use these for wraps and when I want to make quesidillas or any other Mexican inspired dish and am never let down. High quality and highly delicious.

 

5. Multi Grain Puffins

I’ve already dedicated an entire post about my love for this cereal, but it seemed wrong not to include it in my favorites list. This gluten-free, multi-grain cereal is made of corn, brown rice and whole oats, and is free of artificial flavors, preservatives and additives. The crunchy squares are slightly sweet and hold their shape and texture in almond or rice milk. I go through a box every few days… whoops.

6. Van’s Gluten Free Waffles

I don’t have a waffle maker at home so eating vegan and gluten free waffles used to be but a dream. That was til I discovered this line of amazing vegan and gluten free waffles that will make you leggo your eggo addiction. They offer a variety of flavors such as natural, blueberry, apple cinnamon, buckwheat, flax and even come in minis!

 

7. Coconut Aminos

This soy free and wheat free soy sauce alternative is completely raw and MSG free. This is a rather new discovery for me and I’ve been using it up the wazoo lately. This product also contains 17 amino acids which are the building blocks of all proteins making this a much healthier soy sauce alternative on all fronts. Coconut Aminos have a salty flavor with a slightly, just barely, sweet aftertaste. Yum.

 

8. S’moreables Graham Crackers

These tasty little grahams are like a cross between cookies and graham crackers.  They are indeed, S’moreable (adorable and devourable).  Nice branding guys. One amazing thing about them is that they are a little tougher than the “real” thing and they don’t crumble when you press a hot vegan marshmallow down on the chocolate whilst making a vegan smore.  Me likey.

9. Amy’s Rice Pasta Mac N Cheese

Made with daiya, this mac n cheese is seriously better than the real thing. In addition to being vegan and gluten free, it’s also soy free so even the most intensely allergy prone peeps out there can enjoy their cheesy fix. Garsh I love this. No longer have the blue box blues….

 

10. Amy’s Rice Crust Spinach Pizza

Amy’s rice crust spinach pizza includes mozzarella and ricotta-style soy “cheeze,” along with a crust based on organic sweet rice flour, organic potatoes and organic tapioca. I love this when I’m craving pizza and too lazy to whip up my own crust with Bob’s Red Mill packaged crust mix, or drive to Z Pizza or Fresh Brothers for a vegan gluten free alternative.

 

So lovely readers, with these easy swaps for your typical gluten containing products, you too can transition to a more gluten free lifestyle. I promise you will notice the benefits and nevah go back to eating wheat again.

Is there anything you miss since going gluten free? Anything you feel like you couldn’t live without that’s keeping you from making the switch? Let me know!

 

xoxo

Your Vegan Girlfriend

Gettin’ Figgy Wit It … aka No Gluten Newtons

Posted in Baked Goods, Breakfast by

Guess what??? It’s fig season!!! When I think of figs I automatically think of Fig Newtons. Clearly, I don’t eat Newtons no mo since they have wheat, high fructose corn syrup and milk, making them your vegan girlfriend’s worst nightmare. Those little Newton’s are also not very satisfying per single serving, so imitating a Newton to the t was not exactly my goal. I wanted to make a fig bar that was substantial and healthful enough to eat for breakfast but also left me singing “Arielle stole the cookie from the cookie jar.”  And so it was….. my recipe is free of wheat, refined sugar, oil and of course it’s 100% vegan! These now coined No Gluten Newtons are insanely, ridiculously, I dare you not to eat the whole pan, delicious. Dem bars be flaky, sweet and make the perfect breakfast or anytime treat.  I’m officially gettin’ figgy with it, (nah nah nah nah nah nah nah, nah nah nah nah nah nah) …. chomp!

 

Gettin’ Figgy Wit It Bars (aka No Gluten Newtons)

(serves 16)

(adapted from Susan’s recipe at Fat Free Vegan)

Filling:

  • 1 round package of dried figs (8 oz)
  • 5 medjool dates
  • 2 tablespoons chopped almonds
  • 2 tablespoons dark agave nectar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger

Crust:

  • 1 cup rolled oats, ground in your vitamix or processor until flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup unsweetened applesauce
  • scant 1/4 cup dark agave nectar
  • 1/4 cup So Delicious Coconut Milk
  • 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees.

For the filling:

Cut off the figs’ stems, and put the figs, dates, and almonds into your Vitamix or food processor.

Blend until well combined and a coarse paste is formed.

Stir in the remaining filling ingredients and process until mixed. Set aside.

For the crust:

Combine the dry ingredients in a mixing bowl.

Stir in the wet ingredients, mixing well to a thick consistency.

Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (I used my hands).

Spread the fig mixture evenly over the crust.

Smooth the remaining crust mixture over the filling.

Bake for about 30 minutes, or until lightly browned.

Allow to cool completely before cutting into bars.

Nutrition Facts (per bar): 145 calories, 1.4 g fat, 2.8 g fiber, 19.8 g sugar, 2.5 g protein

Sang my gettin’ figgy with it song the entire time I made and ate these this afternoon. Here’s how it went:

“Bring it. Whoo! On your mark ready let’s go, fig bar pro, I know you know, I go psycho when my newtons hit, just can’t sit, gota get figgy wit it (takes enormous bite) ooo that’s it!!!” (weird circular arm dance ensures…)

 

 

xoxo

Your Vegan Girlfriend

Blueberry Cornmeal Muffins

Posted in Baked Goods, Breakfast, Recipe by

I have such an amazing mother. She has always been the most supportive, loving and nurturing parent a girl could ask for. More importantly though, every time I cook for her she says, “I could eat this every day for the rest of my life and be happy.” Talk about a confidence boost (and a resultant narcissistic only child, yeesh). Well, mommy dearest has been requesting a healthy morning baked good for sometime now. Today I turned in a beast of a paper, freeing up my afternoon to make my mom’s requested treat. I wanted to make her something healthy and hearty but not too dessert like since having a sugar rush in the morning is no way to start your day. Of course it had to be gluten-free and sugar-free per usu, and of course, tasty as all hell. So what will my mother devour come tomorrow morning? Muffins. Not just any muffins, muffins made from quinoa and cornmeal with a blueberry twist. These delicious savory treats are the perfect way to rise and shine.

Blueberry Cornmeal Muffins (yields 12)

(Adapted from The 100 Best Gluten-Free Recipes For Your Vegan Kitchen)

  • 1/2 cup unsweetened applesauce
  • 2/3 so delicious plain coconut milk yogurt
  • 1/4 unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 3 tablespoons (or up to 5) coconut nectar (or sub agave)
  • 1/2 cornmeal
  • 1/2 cup quinoa flakes
  • 1/2 cup quinoa flour
  • 1/2 cup plus 2 teaspoons Bob’s Red Mill Gluten-Free All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Himalayan sea salt
  • 1 cup fresh blueberries, frozen overnight
  • 1 tablespoon Nunaturals Baking Blend (or sub brown sugar)
  • olive oil spray

The Ingredients!

Preheat the oven to 350 degrees. Grease 12 small muffin cups with olive oil spray and set aside.

In a medium bowl blend the applesauce and yogurt.

Whisk in the almond milk, vanilla, and coconut nectar.

Stir in the cornmeal, then the quinoa flakes, and set aside.

In another bowl mix together the quinoa flour, 1/2 cup Bob’s gluten-free flour, baking powder, baking soda, and salt.

Add the flour mixture to the applesauce mixture and stir gently.

In the now empty flour bowl, toss the blueberries with the remaining 2 teaspoons of flour.

Add the blueberries to the batter and gently fold in with a spoon.

Spoon the batter into the muffin cups about 3/4 full. Sprinkle the tops of each muffin with a pinch of Nunaturals Baking blend or brown sugar.

Before

Bake for 30 minutes, or until a toothpick comes out clean.

After

Enjoy when hot!

And by enjoy I mean smash one in yer face.

Nutritional Info (per muffin): 113 calories, 1.4 g fat, 7.5 g sugar, 2.3 g protein, 3.3 g fiber

Top these fresh out the oven with some earth balance and agave syrup (or honey if you eat it).

The muffins on their own are bland, but that’s the way I like them, so adjust the sweetness to your taste when you bake them yourself and def add some sweetener on top. That being said, “I could eat these every day for the rest of my life and be happy.” What can I say, like mother like daughter.


xoxo

Your Vegan Girlfriend

Gluten-Free Cereal, Part Deux

Posted in Breakfast, Product Review by

I’ve been a terrible blogger lately. I have two restaurant reviews and one AMAZING recipe to share but I am so exhausted and worn out from writing (oh hi 15 page paper) that I am gonna pull a bitch move and not write a crazy awesome or long post tonight. Instead I’m going to make this short and sweet and share with you all what I have been living off of lately: cereal. Clearly I am crazy obsessed with gluten-free cereal, as I dedicated an entire post to it, but I wrote that before I discovered my new best friend in the whole wide world. Her name is Barbra, and she makes Multigrain Gluten-Free Puffins.

Have you heard of puffins before? I have been eating them by the boatload forever, but when I stopped eating most gluten-grains, I had to stop eating puffins too. Mega sad face. Then, last month, the most amazing gift from heaven graced my local Whole Foods. Multigrain Gluten-Free Puffins! Omg I flipped and bought a box right away hoping and praying they would be as good as the original. Not only were they as good they were better. BETTER!!!! I am so obsessed with this cereal now I eat it at least twice a day, keep a bag full in my purse, and steal handfuls as I am walking out of the door.

It’s my popcorn. It’s my candy. I don’t do moderation well. Back off.

And now I am going to pass out so I can wake up super early so I can enjoy my huge bowl of Puffins and hopefully post some of the goodies I am sitting on. Good night!!

xoxo

Your Vegan Girlfriend

Mini Oatmeal Rasin Cakes

Posted in Breakfast, Recipe by

I love oatmeal. It’s super easy to digest and provides all the carbs I need to sustain me through tough workouts or extra long mornings. Lately, however, I’ve tired of my traditional bowl of wholesome oats. I hate eating the same thing over and over again, it makes me feel seriously boring. My oatmeal brekkies have needed a serious revamp and bad. I’ve come across baked oatmeal recipes in the blogverse for some time now but until recently haven’t had a pressing reason to test out my own version. After adapting and combining ideas from a few recipes to suit my tastes I created a perfect single size option anyone can whip up in a cinch. Here’s how to turn your boring bowl of oats into a  muffin-like bite sized cake of fun.

Mini Oatmeal Raisin Cakes (serves 1)

  • 1/3 cup oats (I use Bob’s Red Mill Gluten Free version)
  • 1/4 tsp vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/8 cup water
  • 1/8 tsp salt
  • Dropper full of KAL stevia
  • 1/4 to 1/2 tsp cinnamon
  • 2 Tablespoons raisins
  • Coconut oil spray (to grease your muff tins)

Preheat the oven to 400 degrees. Combine all ingredients in a bowl. Spray two muffin tins with coconut oil spray and evenly distribute your batter. Bake for 20 minutes. Turn up your oven to broil and bake for 5 additional minutes so the cakes get that crispy golden brown crust.

Before

After

Let cool for a few minutes and enjoy your oatmeal raisin mini cake, yaom!

Cake in ya face!

Who doesn’t love eating two little cakes for breakfast! And nutritionally, these rock too. Hope you’ve come to expect it.

Nutritional Info (for entire recipe): 217 calories, 2 g fat, 7 g protein.

Breakfast of Vegan Champions!

I’m loving simple recipes lately. Eating vegan does not need to be challenging or time consuming, especially when it comes to breakfast. Most of us don’t have a ton of time to dedicate to preparing our first meal of the day, but these cakes take a mere 25 minutes. If you are super pressed for time, cook these babies the night before and stick em in your toaster oven for a few minutes to warm them up. So simple.

Hope you all like this new and improved way to enjoy oatmeal as much as I do! Feel free to try your own mixins like bananas, chia seeds, blueberries or even chocolate chips for an awesome dessert like breakfast. The possibilities are endless so let me know what you guys come up with!!

xoxo

Your Vegan Girlfriend

Ghirardelli Chocolate Pancakes

Posted in Breakfast, Recipe by

Yesterday morning I woke up craving chocolate like woah. I needed to satisfy my sweet tooth but not send my blood sugar levels into a crazy spin first thing in the morning. So what’s your vegan girlfriend to do? Make guilt-free chocolate pancakes duhhhh! These pancakes are gluten-free, sugar-free, added fat (oil) free, and of course vegan, but completely and utterly lick the plate good. I promise once you make these you will swear you are eating breakfast for dessert.

Ghirardelli Chocolate Pancakes

(serves 1)

  • 4 Tablespoons Bob’s Red Mill Gluten-Free Pancake Mix (any flour will work here)
  • 2 Tablespoons Ghirardelli Unsweetened Cocoa Powder
  • 1/2 teaspoon plus 1/8 teaspoon baking powder
  • 1/8 teaspoon Himalayan salt
  • 1/2 teaspoon vanilla extract
  • 1 dropper full Kal stevia or more to taste
  • 1/3 cup unsweetened almond milk

The ingredients

Mix together the dry ingredients. Then add the wet.

Mix together and make your pancakes!

I made three pancakes.

 

I ate these with maple syrup and died and went to Ghirardelli heaven.

Your Vegan Breakfast

Here’s the unbelievable nutritional info for the entire batch of these pancakes.

Nutritional Info: 153 calories, 4.5 g fat, 2.5 g sugar, 3.7 g protein

AMAZING!!! And amazingly delicious. So amazingly delicious I made them again for dessert last night. Guess it was just that kind of day. Hell what day isn’t worthy of having chocolate for breakfast and not feeling guilty about it. That my friends, is a happy Friday.

Hope everyone has a great weekend!!

xoxo

Your Vegan Girlfriend

English Toffee Oatmeal

Posted in Breakfast by

I’ve gotten in the groove of eating oatmeal an hour before my runs for some fuel. I’ve always been a huge oatmeal fan – I used to eat instant oatmeal every single morning before school, plain, like Quaker intended. In my adulthood I’ve garnered the taste for sweeter and saltier (my two fav tastes) oatmeal varieties, and this recipe has become my go to. I use certified gluten-free oats but feel free to use any you like. My real secret ingredient here is the chia seeds. Have you hear of chia seeds? If not here is a little info:

According to Dr Oz, chia seeds have among the highest antioxidant activity of any whole food – higher than blueberries! Chia seeds are also a better source of omega-3 fatty acids than flax or fish, protecting against inflammation and heart disease. Chia seeds are  nearly as high in protein as quinoa, which is a great for us vegans looking to get alternative sources of protein, plus you don’t have to grind them up like flaxseeds to enjoy their nutritional benefits. Chia seeds  absorb ten times their weight in water which leaves you feeling full – a huge benefit for those looking for weight-loss strategies. They are also perfect for athletes because they help hydrate our bodies and slow down how fast our bodies convert carbs into simple sugars. Hooray!

So with the addition of chia I’ve really made an athlete’s perfect bowl of fuel here – or any vegan looking for a great breakfast addition. To get my perfect English toffee flavor I use Sweet Leaf’s flavored stevia which you can pick up at your local Whole Foods or online. I am obsessed with Sweet Leaf’s flavored stevia – my favorites are the aforementioned English Toffee, Chocolate and Vanilla Cream. YUM!!!!!!!I add these to oatmeal, smoothies, ice cream and the like all de time.

Okay on to the recipe! Here is how I like to enjoy my daily bowl of delicious fuel providing oats!

English Toffee Oatmeal (serves 1)

  • 1/3 cup rolled oats (Bob’s Red Mill makes great gluten-free oats yay!)
  • 2/3 cups water
  • 1 tablespoon chia seeds
  • A few shakes of cinnamon
  • 1/4 teaspoon Himalayan pink salt
  • 1 dropper full of Sweet Leaf English Toffee Stevia
  • 1 cup almond milk (optional – but I like to eat my oats like cereal)

Ingredients

In a pot boil your water. Once it is boiling add the oats and salt and stir until it boils again. Then reduce your heat to simmer and cover. Cook for about 6-8 minutes. After, turn heat back up to high, uncover your pot of oats and stir over high heat until the water is absorbed. Transfer to a bowl and get ready for the mix-ins! Add your chia, cinnamon, stevia and more salt to taste if needed.

If you like your oats plain, eat away! I love eating my oats like cereal so I add a cup of unsweetened almond milk and savor the hot and cold temperatures in my sweet sugar-free bowl of bliss.

Energy for hours in a bowl!

Here are the killer nutrition facts: 172 calories, 4.9 g fat, 8 g fiber, 6.8 g protein, 0.8 g sugar

This is such a quick and simple recipe but it yields such incredible results! I big bowl of pillowy sweet and savory oats that gives me enough energy and stamina to last for hours at the gym or on my runs. Hollllerrrrr.

Hope you all enjoy this oatmeal recipe. Let me know how you like it! What do you eat for pre-workout fuel? Dying to know!!

xoxo

Your Vegan Girlfriend