PALEO GRANOLA
This is my new favorite snack, light lunch, or breakfast. Love, love, love it.
2.5 cups of a variety of chopped nuts (I like almonds, pecans, and walnuts), sunflower seeds, pepitas
1/3 to 1/2 cup of shredded or flaked coconut
1/3 c coconut oil (melted)
1 small apple
2 T ground cinnamon
1/4 t ground ginger
1 T of pure maple syrup
2 t vanilla
Preheat oven to 300°. Mix nuts and coconut together in a large bowl. Mix the remaining ingredients together in a food processor (I use a Vitamix). You may need to add a little water to the mixture to puree the apple. Pour the mixture over the nuts and stir to coat evenly. Place the granola in a 9 x 13 dish and spread thinly. Bake for 45 minutes, stirring every 10 minutes. The granola will dry and crisp up at the end. Sometimes, I turn off the oven after the 45 minutes of baking but leave it in the oven to continue drying a little more. Store in a glass container in the refrigerator for up to a week or in the freezer for up to 3 months. I eat it with vanilla almond milk and raisins or fresh berries if I have them. It is also good over greek yogurt.
This is my new favorite snack, light lunch, or breakfast. Love, love, love it.
2.5 cups of a variety of chopped nuts (I like almonds, pecans, and walnuts), sunflower seeds, pepitas
1/3 to 1/2 cup of shredded or flaked coconut
1/3 c coconut oil (melted)
1 small apple
2 T ground cinnamon
1/4 t ground ginger
1 T of pure maple syrup
2 t vanilla
Preheat oven to 300°. Mix nuts and coconut together in a large bowl. Mix the remaining ingredients together in a food processor (I use a Vitamix). You may need to add a little water to the mixture to puree the apple. Pour the mixture over the nuts and stir to coat evenly. Place the granola in a 9 x 13 dish and spread thinly. Bake for 45 minutes, stirring every 10 minutes. The granola will dry and crisp up at the end. Sometimes, I turn off the oven after the 45 minutes of baking but leave it in the oven to continue drying a little more. Store in a glass container in the refrigerator for up to a week or in the freezer for up to 3 months. I eat it with vanilla almond milk and raisins or fresh berries if I have them. It is also good over greek yogurt.
BREAKFAST SMOOTHIE
Smoothies are our standard go-to breakfast. I mix up what I put in them depending on what I have in the frig. My favorite protein right now is Orgain chocolate vegan. They sell the chocolate one at Costco in St. Louis. I wish they sold the vanilla, too, because sometimes we like to add blueberries or mixed berries to it. So, I will often use vegan vanilla Vega One. Both of these are non-whey, non-soy proteins with a mix of pea and other plant-based proteins and neither of them have artificial sweeteners. I use a Vitamix to blend everything together. Sometimes I add 2 teaspoons of cinnamon since it helps to control blood sugar. If you can soak your chia seeds or flax seeds in water the night before or at least 30 minutes in the morning, it helps them to be better digested by your body.
Typical Smoothie for our family of 4:
1 cup coconut milk
2 cups of ice
1-2 cups of water depending on how thick I want it
1 ripe banana
2 tbsp golden organic flax seeds or chia seeds
2 big handfuls of baby spinach
handful of baby carrots
1/2 an avocado
Protein powder of choice
Smoothies are our standard go-to breakfast. I mix up what I put in them depending on what I have in the frig. My favorite protein right now is Orgain chocolate vegan. They sell the chocolate one at Costco in St. Louis. I wish they sold the vanilla, too, because sometimes we like to add blueberries or mixed berries to it. So, I will often use vegan vanilla Vega One. Both of these are non-whey, non-soy proteins with a mix of pea and other plant-based proteins and neither of them have artificial sweeteners. I use a Vitamix to blend everything together. Sometimes I add 2 teaspoons of cinnamon since it helps to control blood sugar. If you can soak your chia seeds or flax seeds in water the night before or at least 30 minutes in the morning, it helps them to be better digested by your body.
Typical Smoothie for our family of 4:
1 cup coconut milk
2 cups of ice
1-2 cups of water depending on how thick I want it
1 ripe banana
2 tbsp golden organic flax seeds or chia seeds
2 big handfuls of baby spinach
handful of baby carrots
1/2 an avocado
Protein powder of choice
KALE CHIPS
Kale chips are one of my favorite side dishes or mid-day snacks. Be careful, though. They are so light and crispy that you can overeat and end up with a stomach ache later. They seem to grow (re-hydrate) after eating, so start with a handful and see how you feel.
1 bunch of organic kale
olive oil spray
sea salt
Preheat oven to 200°. Wash and tear kale into bite-sized pieces (pieces will shrink in drying process). Use a salad spinner to remove access water or let them dry on a towel. Spread kale evenly on cookie sheet. Spray kale with olive oil and sprinkle with sea salt. You can dry them faster at a higher temperature (350 degrees for 15 minutes), but I always end up slightly burning them, so I take the temp to 200 degrees and cook it longer (30 minutes). They should be crispy and green when done. If they turn brown, they are overcooked. If they are still soft, keep them in the oven longer.
Kale chips are one of my favorite side dishes or mid-day snacks. Be careful, though. They are so light and crispy that you can overeat and end up with a stomach ache later. They seem to grow (re-hydrate) after eating, so start with a handful and see how you feel.
1 bunch of organic kale
olive oil spray
sea salt
Preheat oven to 200°. Wash and tear kale into bite-sized pieces (pieces will shrink in drying process). Use a salad spinner to remove access water or let them dry on a towel. Spread kale evenly on cookie sheet. Spray kale with olive oil and sprinkle with sea salt. You can dry them faster at a higher temperature (350 degrees for 15 minutes), but I always end up slightly burning them, so I take the temp to 200 degrees and cook it longer (30 minutes). They should be crispy and green when done. If they turn brown, they are overcooked. If they are still soft, keep them in the oven longer.
OVERNIGHT OATS
I discovered this recipe from my friend Leigh at Aluminarium who found it at OhSheGlows. It is a vegan and gluten free breakfast that requires no cooking, so it is perfect for traveling in our RV, especially when we need something quick.
Blueberry Banana Pie Vegan Overnight OatsInspired by Super Natural Every Day’s Baked Oatmeal.
Yield: 4-6 servings
Ingredients:
Read more: http://ohsheglows.com/2011/06/04/blueberry-banana-pie-vegan-overnight-oats/#ixzz2s6FwidsT
I discovered this recipe from my friend Leigh at Aluminarium who found it at OhSheGlows. It is a vegan and gluten free breakfast that requires no cooking, so it is perfect for traveling in our RV, especially when we need something quick.
Blueberry Banana Pie Vegan Overnight OatsInspired by Super Natural Every Day’s Baked Oatmeal.
Yield: 4-6 servings
Ingredients:
- 2 cups rolled oats
- 2 cups non-dairy milk
- 1/3 cup pure maple syrup
- 3 tbsp chia seeds
- 1 tsp ground cinnamon
- 2 small bananas, peeled & chopped
- 1-1.5 cups fresh blueberries
- 1/2 cup chopped walnuts
- Pinch of salt
- 1 tsp vanilla
- Homemade Granola sprinkled on top before serving
Read more: http://ohsheglows.com/2011/06/04/blueberry-banana-pie-vegan-overnight-oats/#ixzz2s6FwidsT
BREAKFAST COOKIES
I discovered this recipe from my friend Leigh at Aluminarium, also. It is a vegan and gluten free breakfast. I only made a half recipe the first time to make sure we liked it, but we almost got into a knock down drag out fight over the last one, so now I make full recipes and it is perfect for our family of 4.
(This is modified from the original based on our preferences)
1 1/2 cups organic rolled oats
1 tablespoon golden organic flaxmeal (I grind it from the seed as I need it)
1/2 teaspoon sea salt
3/4 cups coarsely chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Preheat oven to 350°. Combine ingredients. Scoop out bite-sized cookies onto a greased cookie sheet (or in my case, a glass dish that will fit in my microwave/convection oven combo. Bake for 20-25 minutes. They are delicate cookies, so that's why I cook them in small portions so they can be eaten in one bite. I love them most when warm from the oven, but I usually cook them the night before and we eat them cold in the morning.
I discovered this recipe from my friend Leigh at Aluminarium, also. It is a vegan and gluten free breakfast. I only made a half recipe the first time to make sure we liked it, but we almost got into a knock down drag out fight over the last one, so now I make full recipes and it is perfect for our family of 4.
(This is modified from the original based on our preferences)
1 1/2 cups organic rolled oats
1 tablespoon golden organic flaxmeal (I grind it from the seed as I need it)
1/2 teaspoon sea salt
3/4 cups coarsely chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Preheat oven to 350°. Combine ingredients. Scoop out bite-sized cookies onto a greased cookie sheet (or in my case, a glass dish that will fit in my microwave/convection oven combo. Bake for 20-25 minutes. They are delicate cookies, so that's why I cook them in small portions so they can be eaten in one bite. I love them most when warm from the oven, but I usually cook them the night before and we eat them cold in the morning.
