Apple Cinnamon Oatmeal

 
    The further I get into the winter season, the more and more I look forward to a delicious hot breakfast.  Oatmeal is an incredibly healthy way to satisfy this craving.  Every time I make this recipe, the blend of cinnamon, banana and apple aromas fill the kitchen, reminding me that this truly is the most wonderful time of the year!

Apple Cinnamon Oatmeal

1 Cup oatmeal, cooked
1/2 Cup soymilk
1 Banana, peeled
1/2-1 Apple, Sliced
1-2 teaspoons Cinnamon

   Blend all ingredients together in food processor or blender.  Add more cinnamon or soymilk to taste.  Makes 2-3 bowls.

Click here to see my Walnut and Raisin Oatmeal

Walnut Raisin Oatmeal

    This recipe has been my favorite breakfast for well over two years now, and I am definitely connected to it.  It is great tasting, very healthy, and takes only a moment to make.  This meal is perfect whether you want a cold breakfast or a nice and warm one.

Walnut Raisin Oatmeal

1 Cup oats, cooked or uncooked
1/2-1 Cup soymilk (I like vanilla soymilk on mine)
1 Small handful walnuts (I like chopped ones, or else crush them in your hand)
1 Small handful raisins
1-2 teaspoons Cinnamon

    Add all ingredients together in a bowl.  Stir and enjoy!

Click here to try Apple Cinnamon Oatmeal

Healthy, Delicious, and Easy Hot Chocolate

    For this wonderful Christmas and holiday season, this week's post celebrates one of the greatest aspects of winter; HOT CHOCOLATE! And who says you have to give up this delicious treat if you are trying to eat healthy?  This recipe is incredibly easy and has a deep, rich flavor that is undeniably good!

First ingredient: Sugar- it goes downhill from there...

    When you drink this hot cocoa rather than the store bought powders, you are avoiding a great amount of unhealthy sweeteners, preservatives, and other ingredients.  Do yourselves a favor and choose the healthier, tastier alternative to the powders bought in the store.

If you read the label of your unsweetened cacao or cocoa, you will see one ingredient:  Cocoa

Click here to view my post on the importance of reading labels

Hot Chocolate

8 oz.  soymilk (almond or rice milk works too)
1.5 Tablespoons unsweetened cacao (or cocoa) powder 
2-3 teaspoons natural sweetener (agave, xylitol, sugar)

    Heat soymilk in microwave or stove until hot.  Mix in cacao powder and sweetener, stir until dissolved. Enjoy!

Perfect Homemade Hash Browns

   
    We usually don't do anything too special for breakfast here, just oatmeal or shredded wheat, however, we just got home from a trip to see the in-laws and realized we had no breakfast food!  Fortunately, we had been meaning to try making homemade hash browns for a while, and these turned out incredible!  We both agreed that it would become a common weekend breakfast in our home.

Homemade Hash Browns

6-8 Potatoes cut in half
3 Tablespoons olive oil
Paprika (or smoked paprika for a kick!)
Garlic powder
Onion powder
Salt
Pepper


    Grate potatoes in food processor with shredding attachment (you can grate them by hand with a cheese grater although it is a bit harder).  Let shredded potatoes soak in water for 10-20 minutes.  Drain water and rinse potatoes under the sink for another minute or two (the soaking and rinsing is to remove unhealthy starch that also causes the potatoes to get clumpy).
   
 


 After rinsing, take a towel (or several paper towels) and wring out the potatoes in the towel.  The key is to get as much water out of them as possible (the more dry they are, the crispier they are)
   

    Heat oil in fry pan or on griddle over medium-high heat (350 degrees on the griddle).  Add potatoes and stir them, spreading the oil over all the potatoes evenly.  Mix in the spices to taste and let cook while slowly stirring occasionally for 5-7 minutes until potatoes soften.  Arrange potatoes into a single uniform layer, cook for 3-5 minutes until golden brown on the bottom, then flip and cook on the other side for 3-5 minutes.  You will have perfect hash browns with hefty portions for two or decent portions for four.  Yum!

Quinoa Avocado Salad

    

    This week's meal is hearty and healthy with a variety of great ingredients.  With a tangy kick it is definitely unique and will make a great impression on anyone who tries it!  Malissa and I love this one!

(optional: Top it with a little shrimp to add a great flavor and texture) 

Quinoa Avocado Salad

2/3 cup dry quinoa
1/3 cup red onion, chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
1 cup pomegranate arils, optional (about 1 pomegranate worth)

For the Sauce:
2 Lemons, juiced (you need about 1/4th cup worth)
2 Garlic cloves, minced
Dash of natural sweetener (we use agave nectar)
Salt and peper, to taste
6 Tablespoons extra virgin olive oil

Cook quinoa according to package directions. Set aside to cool.
For the Sauce: Combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or whisk in a small bowl.
Combine quinoa with red onion, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour sauce over the salad and stir to combine. Can be served warm, cold, or at room temperature.

Sprout Sandwiches

    Without meat or dairy, we thought that these sandwiches would fail at filling us up.  We were completely wrong.  After eating one sandwich we were too full to make ourselves another one!  On top of that, this sandwich is one of the tastiest sandwiches we have ever eaten, and is loaded with healthy grains and veggies.

Sprout Sandwiches

Whole wheat bread (locally made and only 2 dollars at this site!)
Sprouts
Mushrooms sliced
Avocado sliced or pureed (1 should make about 3 sandwiches)
Tomato sliced
Olives sliced
Green peppers chopped (optional)
Vegan sour cream
Celery Salt to taste (A critical ingredient!)
Chives to taste (optional)
Spinach (optional, good with sprouts or as a substitute to the sprouts)

Spread the sour cream on both pieces of bread, sprinkle celery salt on top of sour cream on both sides, add all other ingredients to taste. ENJOY!

Vegan Tortilla Soup

    Today's meal isn't just tortilla soup, it is the best tortilla soup Malissa and I have ever had.  It was delicious and incredibly hearty.  This soup is also very healthy, being filled with vegetables, and it makes great leftovers!  You can double this recipe and freeze the leftovers for later.

Tortilla Soup

1 Tablespoon olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 green or red bell peppers, chopped
1 zucchini, chopped
1 can corn
1/2 cup green onion, chopped
3 Tablespoon ground cumin
2 14.5 oz cans diced tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 Tablespoons chia seeds (optional)
1 14.5 oz can black beans, drained and rinsed (or beans of choice)
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Non-Dairy Cheese (we use Daiya cheese), for sprinkling (optional)
Vegan sour cream (optional) (Can be found in most grocery stores)
Chopped avocado, for garnish
Tortilla sticks (or tortilla chips) 

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Add the peppers, zucchini, onion, and corn and sauté for another 5-10 minutes.  Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in beans just before serving.

After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately.