Coconut Raspberry Steel-Cut Oats

Image

 

Good Morning and Happy Tuesday!  With yesterday being a holiday, I actually got a break from my 7-day work/school schedule and it. was. GLORIOUS.  It’s back to the schedule today, though, and like I said last week, planning is key.  I made up my shopping list yesterday and hit up Earth Fare for some groceries and was able to find some really good stuff!  Am I the only one who gets more excited in a supermarket than a mall?  Possibly, but I’m okay with that!  I got home and wrote out all my meals on my kitchen board so there will be no meal confusion this week!

Image

 

As you can see, I’m a bit of an organizational…. “enthusiast”.  Yeah, let’s go with that.  With work, school, and everything in between though, being organized (especially in regards to nutrition) is what keeps me going!  This simple meal calendar only takes me about 15 minutes to create on Sundays during my lunch break at work (yeah for multitasking!) and it really 1)eliminates the stress of what the heck I’m going to eat each day on the go and 2) saves me tons of money, since if I didn’t pack my food, I’d be scouting out all the Chipotles and Pita Pits I could!

A wonderful surprise happened on Sunday: a ton of apples were donated at work for the horses.  Like, a whole big crate of them.  How is this beneficial to me?  Well, so many were donated that we weren’t going to be able to  use them all before they’d go bad.  I obviously volunteered to take them off their hands. Nothing beats fresh apple juice!  It’s like dessert!

Image

Okay, you’re probably wondering where the heck this steel-cut oats recipe is!  A little background first: so I bought a canister of oats a few weeks ago, not reading the label.  When I got home, I realized they were steel-cut oats, and when I opened the canister, it did NOT look like the oatmeal I was familiar with.  I was so confused!  I bought it though, so I was going to eat it.  I let it simmer for a half hour just like the directions told me to and….. They were insanely good!  I’ve been on an oat kick ever since, and I’ve found that a few unlikely ingredients have made for one of the best breakfasts I’ve ever made!

Image

Coconut Raspberry Steel-cut Oats

  • 1/2 cup steel-cut oats
  • 1.5 cups water
  • 1/2 cup almond milk (make it yourself here)
  • handful of pumpkin seeds
  • small handful organic raspberries
  • 3 tbsp unsweetened coconut butter (or coconut shreds)

 

  1. Bring the water and the milk to a boil.
  2. Add in oats and coconut and reduce to low/medium heat for 30 minutes.
  3. Do some yoga or paint your nails while you wait. (your kitchen will start to smell amazing)
  4. Pour into a bowl and add in pumpkin seeds and raspberries.
  5. Savor the foodgasm and sing my praises.

This breakfast is delicious, filling, and energizing!  It’ll keep you going till lunch, I promise you!  You can always experiment with different fruits, or added sweeteners if you’ve got a little sweet tooth going on in the morning. I’ve added apricots to this recipe before and it has been awesome as well!

Stay healthy and Happy Juicing!

Advertisements

Kale Chickpea Curry & Tropical Smooth Dessert Smoothie

I started off my day right this morning with one EXTREMELY green juice!  Celery, cucumbers, kale, spinach, lemon, ginger, and an apricot.  Holy yum!  I felt great and was ready to take on the day!

No amount of juice could have prepared me for the weather though.  The weather today has been absolutely insane.  Most businesses in the area shut down around 3:00 due to a tornado warning AND a flash flood alert.  The sky turned an eerie green almost instantaneously and torrential downpour stranded me as well as the rest of the city.  Hail pelted relentlessly at my windows and I thought to myself “I had better cook some food while the power’s still on!”  The only question was what to make?

I don’t know about you all, but lately I seem to be on a Middle Eastern/Indian food kick.  Curry powder, cumin, and paprika have been my go-to spice trio for the past few months (My Italian mother is not at all thrilled by my lack of basil, oregano, and thyme).  I ended up throwing together a kale and chickpea curry, served over a bed of brown rice, and what’s better to wash down that tastiness with than a mango-papaya smoothie?  Enjoy both of these recipes.  Whether you make them together or separate, they will taste amazing!

Image

Image

Kale Chickpea Curry on Brown Rice

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 3 cloves garlic, chopped
  • 1 tsp red curry paste
  • 1 can chickpeas, undrained
  • 1/2 bunch kale (4-6 stems), roughly chopped
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1 cup brown rice, uncooked
  • Unsweetened coconut shavings, for garnish (optional)

Start cooking the rice while you work on the rest of the dish on another burner.  Once your rice is simmering, pour the olive oil into a separate pan and cook the garlic and onion on medium heat for 5 minutes.

Add in the tomatoes after the onions have become translucent, and add in your seasonings as well (curry paste, paprika, cumin, coriander).  Let simmer for another 5 minutes.  Then add your can of undrained chickpeas.  The liquid should give the mixture a stew-like consistency.  Simmer the mixture for 10-15 minutes.  

Right before taking the mixture off the heat, add the kale.  Cook just until it wilts.  

Serve over a bed of brown rice.  Add coconut shavings for garnish.

_______________________________________________________________________

Image

Tropical Smooth Dessert

  • 1 cup frozen mango, cubed
  • 1 cup frozen pineapple, cubed
  • 1 cup frozen papaya, cubed
  • 1 can full fat coconut milk

Image

Add all ingredients into your high-powered blender and blend on high until the consistency reaches that of ice cream.  You must freeze the fruit thoroughly prior to blending for this recipe to work properly.  

Enjoy!

Mango Coconut Breakfast Muffins

A good friend of mine came over the other day, and the first thing she said when she walked in was “Ugh. It smells like vegan in here.”  What do I even say to that?  Well, I had just finished making some vegetable soup, so while she said my apartment smelled like “vegan”, what it really smelled like were leeks and corn and onions and carrots and garlic and homemade vegetable stock, among other ingredients.  When I asked her if she wanted to try some, the answer was “Not in a million years.”  I can’t say I was completely surprised, since that seems to be the general reaction when I offer anyone food.  It’s like people associate “vegan” with “alien” food or something, when all I’m doing is eating fresh, natural foods.

Oh well.  It’s not like their opinion of my diet affects me at all; I know what I’m eating and I know my reasons for choosing those foods.  The food is SO GOOD though!  My decision to become vegan was for no one’s benefit but my own.  I’ve never been one to thrust my views or lifestyle choices on others, but seeing as I’m working towards one day having a Master’s Degree in Public Health, I feel like I should be inspiring others and sharing my awesome discoveries (hence this blog!).  I wish I could show people that healthy alternatives to their everyday choices like juicing and using fresh ingredients can taste just as good, if not better!

I think I found an awesome breakfast recipe that can make vegans and non-vegans alike super happy!  These mango and coconut breakfast muffins are so delicious, and when I make them, people think my apartment “smells like vegan” in a mouth-watering, can’t-wait-to-sink-my-teeth-into-this-awesomeness kind of way.  Recipes like this are good recipes while moving towards a diet of eating more raw fruits and vegetables than anything else.  

For all you vegans: Here’s one more recipe to add to your arsenal! For all you non-vegans: Try this recipe and let me know what you think of it!  I adapted this recipe from The Vegan Cookbook and simplified it.  I have to say, this is one of my favorite breakfasts!

Image

Mango Coconut Breakfast Muffins

  • 2 cups unbleached, unbromated flour
  • 1 tbsp. baking powder
  • 2 tbsp. flaxseed meal
  • 3/4 cup dehydrated, unsweetened coconut, shredded
  • 1/2 cup raw cane sugar
  • 3/4 cup unsweetened almond milk (or soy)
  • 1/3 cup vegetable oil
  • 1 very ripe mango, peeled and chopped 

Mix together all the dry ingredients in a large mixing bowl.  For time-saving purposes, I placed all my dry ingredients into a mason jar the night before.  That way, I could sleep in a little longer and breakfast would get made faster!

Mix together the milk, oil, and mango in a separate bowl, and then add the mixture to the dry ingredients.  Mix everything until nicely combined.

Heat the oven to 375 degrees and get your muffin cups ready.  The batter should divide into the 12 muffin tins pretty well.  Sprinkle a little extra coconut on the muffin tops (this is totally optional) and then throw those bad boys in the oven for 25 minutes.  

Let cool for 5 to 10 minutes before enjoying delicious mango heaven!