Tag Archives: breakfast

Double Chocolate Donuts

donuts 2

I mean, who wouldn’t love double chocolate donuts for breakfast? Or shoot, for dinner?

I really could eat chocolate as a meal every single day.  And I just have to agree with that graphic floating around that argues chocolate = salad.

Let me explain.

Chocolate is made from the cacao plant.  Salads are made from plants.  Therefore (right?) chocolate = a salad?

Ahhh. Only if it were true.

I love salads. But I also love chocolate.  I say this every time I post about chocolate, but I don’t live in a world in which there is no chocolate.

So yeah, I drink green juice.  And yeah, I eat chocolate.  And yeah, I love both 🙂

These donuts have a muffin-like consistency, but are baked in a donut pan.  You can buy them at retail stores like Target or Michaels, or you could probably just make muffins.  But–it’s festive to have donuts.  Right?

You could make them healthier by leaving out the chocolate chips or you could sub cacao nibs (it’s the unprocessed chocolate without the sugar).  If you make a substitution, just know that it will alter the taste just a little bit.

For a topping, I put pitted dates, water, and cacao powder in the blender for a glaze and sprinkled organic, dye-free sprinkles on top. This step is optional!

Take a crack at these and let me know what you think!  Enjoy!

 

Double Chocolate Donuts
 
Ingredients
  • ¾ cup oat flour (store-bought or made out of rolled oats in a blender)
  • ¼ raw cacao powder
  • 1.5 t baking powder
  • ¼ t sea salt
  • 2 T ground flax seed mixed with 4 T warm water
  • ¼ cup maple syrup or raw honey
  • 1 banana, mashed
  • 1 t vanilla
  • ¼ cup almond milk
  • 1 T coconut oil, melted
  • ¼ cup chocolate chips
Instructions
  1. Preheat the oven to 300 degrees and grease a donut pan (I use coconut oil on a paper towel).
  2. Combine the ground flax seed and water and set aside for 5 minutes.
  3. Mix dry ingredients (except chocolate chips) in a medium mixing bowl. Stir well.
  4. Mix maple syrup, mashed banana, vanilla, and almond milk in another medium mixing bow. Stir well.
  5. Add the flax "egg" mixture to the wet ingredients until combined well.
  6. Add the wet ingredients to the dry ingredients and stir gently. Do not overmix.
  7. Fold in the chocolate chips.
  8. Divide the batter evenly between the 6 donuts.
  9. Bake for 25-26 minutes.
  10. Take out of oven and let cool completely.
  11. Enjoy!

 

 

 


No-Cook Overnight Oats

Let’s get real with each other.  The less we have to cook, the better, right?

It’s no secret that as an EoE mom, or food blogger, or just a person trying eat REAL foods, I have too many dishes.

With my switch to a full-time working mom (outside of the home), I know it’s about to get crazy, so I’m trying to develop some on-the-go type recipes.  While I’ll be working at Whole Foods, I’ll still probably be bringing a lot of my own food.  I know salads will be my go-to, and for breakfast, I’ll be grabbing a smoothie or a green drink and these overnight oats.

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For this recipe, you really do just throw all the ingredients in a mason jar, stir it up, put the top on, and leave it in the fridge overnight.  You never cook it.  And yes, it tastes amazing!

Another thing I love about this recipe is that it is very inexpensive…a bag of rolled oats are only around $6 and will last a long time..plus they are versatile!!!

This would be a great recipe to start building routines around…after you make them, you’ll see how easy it is (LESS THAN 5 MINUTES TO MAKE), and since it’s a cheap meal, there really is no excuse as to why we can’t have hearty, protein filled, whole food, plant strong meals!

Optional toppings:

-fresh fruit

coconut cream

-nuts

-almond butter/peanut butter

Note:

You can make several at one time and they keep well in the fridge for the week!

No-Cook Overnight Oats
 
Ingredients
  • ½ cup rolled oats, gluten free if necessary
  • ½ cup plus 1 T unsweetened almond milk
  • ½ tablespoon chia seeds
  • ½ teaspoon vanilla
  • 1 generous shake of cinnamon
  • a drizzle of maple syrup or raw honey
  • a pinch of salt
Instructions
  1. Put all ingredients in a mason jar and stir.
  2. Put lid on and store in the refrigerator overnight.
  3. Top with desired toppings and eat on the go!

 


Basic Oatmeal

Set Image

Years ago, the thought of a big bowl of oatmeal grossed me out.  It made me think of Goldilocks and her bowl of porridge.  Maybe the bears scared me–and not the porridge, but nonetheless, I couldn’t bring myself to eat it.

When I finally did, I used the chalky packets and a microwave. Eh. Not the best way to start a love for something new.

The good news about this basic oatmeal recipe?

It’s not nasty.

It takes 5 minutes.

It will FILL YOU UP.

In the winter months, my body craves hot meals more than smoothies and salads, so this is the perfect breakfast for me.  Add different toppings each day, and I’ll never get bored!

Far Away 2

And yes, you got that right. Winter in SC means 60 degree weather & fall-like leaves still falling. Except for tomorrow. The high is 34 degrees.  The low? 21. Twenty one.  Make up your mind, right?!

This recipe is only mildly sweet.  For me, it’s absolutely perfect.  But feel free to adjust it to your liking! Since this is a base recipe, add whatever you like to make this breakfast yours!

Suggested toppings:

Fresh fruit (blueberries are my favorite)

Dried fruit

Spices: cinnamon, cardamom, nutmeg, ginger

Coconut flakes

Chia Seeds

Nuts & Seeds

Organic Jam/Jelly

Close Up

So grab a blanket, a cup of coffee, your oatmeal, and enjoy this beautiful winter 🙂

Basic Oatmeal
 
Ingredients
  • 1 cup rolled or quick gluten-free oats
  • 1¼ cups unsweetened almond milk
  • ¾ cup water
  • ½ cup unsweetened applesauce
  • 1.5 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt
Instructions
  1. Combine milk, water, and oats in a medium saucepan and bring to a boil over medium-high heat, stirring frequently.
  2. Reduce heat to medium-low/low and cook for about 4-5 minutes.
  3. Pour into a bowl and top with desired toppings.
  4. Enjoy!

 


Chocolate Coconut Peanut Butter Milkshake

Allergen Information: Contains Peanuts (can be substituted!). Contains coconut.

Special Equipment: Blender

Chocolate Coconut Peanut Butter Milkshake 2

I’ve been making a milkshake similar to this recipe for about a year now.  It inspired me to create something that my taste buds really enjoy.

Something with coconut. Something way chocolate-y. Something with Peanut Butter.

I know some of you are thinking: PEANUT BUTTER?!

Yes, we have a kid with an anaphylactic reactions to peanut butter.

So, this is my process: Make sure McCall gets to school (or to bed at night). Come home & make the smoothie.  Wash everything thoroughly. Wash my hands. Drink smoothie. Wash smoothie cup. Wash hands again. Brush teeth.  Sanitize toothbrush.

I know, I know it sounds crazy, but life-threatening allergies are no joke.

BUT, if I go to all this trouble just to drink this milkshake, it’s probably THAT good 🙂

Next time you’re wanting a milkshake, try this one out.  I don’t calorie count, but I can guarantee it’s better for your body than the ones from fast food joints that can have as much as 1,500 calories–and contain NOTHING good for your body.

This milkshake?  Cacao nibs, bananas, coconut milk–all nutrient rich foods.

So, yes, you can have your milkshake and eat it too!!

Substitution ideas:  If you don’t like peanut butter, or can’t have peanut butter in your household, try almond butter.  If you are on the top 8 Elimination diet, try Sunbutter (sunflower seed butter). For the milk, you could also use almond milk or rice milk.

Chocolate Coconut Peanut Butter Milkshake
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 bananas, frozen & broken into small pieces
  • 1 T cacao nibs
  • 1 T cocoa powder
  • 2 T peanut butter (or other nut/seed butter)
  • ½ T maple syrup
  • ½ t vanilla
  • ¾ cup unsweetened coconut milk (boxed variety)
Instructions
  1. Place all ingredients in blender and blend until smooth, stopping to scrape down sides if necessary.
  2. Add more liquid if it won't blend well!

 


Classic Green Smoothie

Allergen Information: Contains Tree Nuts (can substitute)

Special Equipment: High powered blender

Ok…What’s wrong with the color green?

It’s the color of healthy, beautiful grass and trees.

We go crazy over it in March, and even think little Leprechauns are cute when any other time of the year, we might actually admit they are creepy!

We don’t hesitate to reach for a green apple.

We admire the Green Jacket, especially THIS week in Augusta, GA!

Shoot, money is GREEN!

So I ask again, what’s wrong with the color green?  Or more specifically, what’s wrong with the color of green when it comes to food?

It’s apparently some mind game we’re all a part of—that green = yuck.

THAT was the old me.

The new me?

I’m the person who posts recipes like this.

See, I did it.  And I used to think Laffy Taffy and Spaghettios from a can was a “good lunch.” (I know, I was warped!)

But seriously, look at that beautiful color!  If it were an apple, you’d pick it.  If it were a shirt, you’d buy it.

At the beginning of my food journey, I’ll admit this looked a little weird.  Drinking spinach?

BUT I quickly learned that I couldn’t taste it.  I mean AT ALL!

This one tastes more like Vanilla Ice Cream to me than spinach.

So the point is….just give it a try 😉

If you are struggling with the green color (or your kids are), try one of these tips:

  • Don’t let you children see you making the smoothie.  If they see the green, they will automatically be turned off.  Then pour it directly into a cup that has an opaque straw, or one you can’t see through.  If they taste it and like it, no reason to tell them it’s green just yet.  Later, that will be a great parent-child talk 🙂
  • If YOU are struggling with the color, I recommend using a straw as well. Psychologically, it works.  I like stainless steel straws myself 🙂
  • Try throwing in some berries.  Dark berries like blueberries and blackberries turn it more of a purple color than green.  It might alter the taste just a little, but it’ll still be AWESOME!

I use homemade, unsweetened almond milk for this smoothie because it’s my favorite!  But if you are using sweetened almond milk, I’d omit the liquid sweetener in the recipe altogether.

Classic Green Smoothie
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 frozen banana
  • 1 large handful of spinach
  • 1 T liquid sweetener: raw honey or maple syrup
  • ¾ cup unsweetened almond milk
  • ½ cup of ice
Instructions
  1. Put all ingredients in blender (except ice) and blend until smooth.
  2. Add ice and blend again until smooth consistency.
  3. Enjoy!