I must admit that I find oatmeal to be kind of meh. First off, it takes forever to make (if steel cut, which is the only kind you should be eating), and I just don’t have that kind of time in the morning. Plus it tastes like warm mushy nothing. I much prefer the taste and texture of brown rice, so here is my formula for Elle’s Brown Rice Breakfast Bliss. It’s a formula not a recipe because no one should have to measure or think as soon as they wake up.
About 1/2 cup leftover cooked brown rice (quinoa or barley probably work too)
1/4 (if microwaving) to 1/3 (if stovetop) almond, coconut, or soy milk
Agave syrup to taste (can sub honey or maple syrup if you like
About a tablespoon of nuts or seeds (I used pepitas in the photo above.)
About a tablespoon of dried fruit or 1/2 cup of fresh fruit or both
Toss it all together (except for the fresh fruit) and heat. I prefer stovetop heating to the microwave. The microwave simply heats the food, while cooking it for five minutes in a pot allows the flavors to meld together and some of the milk to evaporate and thicken. It is just yummier from the stove. Top off with fresh fruit and eat!
I’ve put everything together in a bowl the night before and just popped it on the stove in the morning (as a time saving option). By the time my hair is done, so is my breakfast.
Complex carbs, fiber, and good sugars are the best way to start your day!
This pizza was the delicious product of random veggies I had lying around, some premade grocery store pizza dough (the mom and pop type with like three ingredients, NOT the national brands full of preservatives) and soy mozzarella.
I would say this serves 2-3 as an entree or 4-6 as an appetizer.
This was so good that I fed it to several non-vegans (one of whom is very vocally opposed to vegan cheese) and they absolutely loved it. I hope you will too! Homemade pizza is such fun food.
I love smoothies. More specifically, I love my smoothies. Jamba Juice and Smoothie King are okay, but I think mine are much better. Probably because I use all fruit and no yogurt, sherbet, or weird filler stuff.
This particular smoothie has frozen organic strawberries, blueberries, and raspberries, in addition to almond milk*, and organic baby spinach. I swap the fruit out according to what is in my freezer. Frozen peaches, mangoes, and bananas are delicious too.
*I like to use almond, coconut, or soy milk, but use whatever works for you. Rice or dairy milk will be great too if that’s what you like. If you want to be really decadent, you could use chocolate almond or soy milk with frozen bananas or berries. It’s like the most delicious milkshake on earth. And much less guilt inducing than a real milkshake.
I use an immersion blender like this:
Fill up the measuring cup with spinach and fruit…
Pour in some milk…
Blend, blend, blend…
And there it is!
What are your favorite smoothie combinations?
My mom found this recipe, made some changes, and it is one of my favorites! The original version wasn’t veggie-ish enough for us, so that is where most of the change lies. We love us insane amounts of veggies.
I encourage you to use organic veggies for this recipe (and others) if possible. In addition to being better for you and the earth, they just taste better. Everyone wins!
Start out by sautéing the onion and pepper in a little olive oil.
When softened, add the carrots and sweet potatoes. Let them cook for about five minutes.
Add the ginger, cloves, salt, and pepper. Let this cook for about a minute, then add 4 cups of broth. Once that comes up to a simmer, stir in the peanut butter. Let this cook uncovered on low until the sweet potatoes are soft (about 45 minutes). If it starts to get too thick, add more broth. I wind up using about 6 cups.
STOP! SPINACH TIME! Oh, oh oh oh… MC Hammer? Anyone? Is this thing on?
This recipe happens to be not only vegetarian but also vegan and gluten free, so all on special diets can feel free to enjoy!