Blueberry Oatmeal Muffins (Vegan and GF)
Quick and healthy oatmeal muffins cups are great for breakfast or a snack. These are perfect to have ready for busy mornings. They are a little sweet and will give you energy to get through your morning.
VEGAN RECIPES
Quick and healthy oatmeal muffins cups are great for breakfast or a snack. These are perfect to have ready for busy mornings. They are a little sweet and will give you energy to get through your morning.
Continue reading “Blueberry Oatmeal Muffins (Vegan and GF)” →
Fluffy and sweet banana chocolate chip pancakes are the perfect way to start any day. These pancakes are amazing topped with vegan butter and drizzled with warm maple syrup. Sprinkle a few chocolate chips on top to make them even better.
Continue reading “Banana Chocolate Chip Pancakes (Vegan and Gluten Free)” →
Saturday is for smoothies! This is light and refreshing. Perfect for breakfast, lunch or after a great workout.
These muffins are great for a quick breakfast or an afternoon snack. They get their sweetness from bananas and maple syrup, not refined sugar. The banana flavor goes great with the peanut butter. Plus they are gluten free. Just make sure you use certified gluten free oats.
Weekday mornings are crazy at our house with two big kids to get to school, a husband that is trying to get to work and a toddler that is always up early. It always seems like no matter how hard we try to get out the door on time we are always a few minutes late. In all the craziness, I try to make sure that the kids get a decent breakfast, but a lot of morning we only have time for cereal or a granola bar.
Don’t let the color scare you, this smoothie is delicious and packed with nutrition.
I know peanut butter and oatmeal sounds a little funny together, but it is delicious. This oatmeal is a great way to start the day, you gets lots of protein and it is super filling. This was almost like having dessert for breakfast, so it was easy to get the kids to eat all of their oatmeal.
Makes 1 serving
1 Cup of water
1/2 cup of old fashioned oats
1 heaping TBSP of peanut butter (you could use any nut butter)
1 TBSP Agave nectar or sweetener of your choice
1/2 tsp cinnamon
a few splashes of non dairy milk (optional)
1/2 banana sliced
Bring the water to a boil in a small sauce pan. Add in the oats and cook for about 10 minutes until the oats are soft and creamy. Stir in the peanut butter, agave, cinnamon and milk. Put into a bowl and top with the bananas.
I make pancakes almost every Saturday morning and pumpkin pancakes are our favorite for fall. It is almost like having pumpkin pie for breakfast. They are great with maple syrup, but my kids love them drizzled with honey. I do use some white flour in this recipe, but you could use all whole wheat. The pancakes just don’t come out as fluffy with all ww flour, but they will still be good.
Pumpkin Pancakes
2 cups soy milk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour (or more whole wheat, but the pancakes won’t be quite as fluffy)
1/4 cup sugar (you can always use a different sweetener like agave or maple syrup)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin (plain pumpkin, not pie filling)
2 Tbsp canola oil
1 Tbsp molasses
1/2 cup chopped walnuts
Combine the milk and the vinegar and set aside. Combine all the dry ingredients in a large bowl. Add the milk and the remaining ingredients to the dry mix. Stir until just combined. Cook over medium high heat until browned on each side (flip when the top get all bubbly). About 3-4 minutes per side.