My mind is filled with an insane amount of thoughts at the moment, infinitely long to-do lists, hopes that things go according to plan, and much more. This past week, alone, I had a birthday (on the 18th), got a fresh hair cut, interviewed for a design job, and am now getting started on my first cookbook; that is without the social events that I’ve attended, a reception and a couple of birthday dinners. Pretty advantageous, I’d say! Tomorrow I have my second interview with the same company (!!!!), the day after is a 5K that ends in the OC Brew Ha Ha and maybe I’ll have a get-together for my birthday. Do you ever feel paralyzed when there is a lot on your plate? That’s kind of how I am at the moment.
But, I’ve had so many well wishes and great vibes sent my way that I’m feeling good and pretty confident. I feel as though next week may be a little calmer, but I could be totally wrong and it wouldn’t be the first time. But, let’s travel back to the 18th for a second and go over how my actual birthday went. It started with me totally failing at making some gluten-free pumpkin pancakes and tossing out the batter , but then I created something delicious and healthier which was a bonus. I’ve made pumpkinsmoothies before, but nothing as creamy as this; this smoothie is just the introduction to fall, which will be here–on the calendar at least–very, very soon.
The smoothie is delectable, but is a great bridge for the seasons, keeping its cool and still being light in comparison to the custard-y pumpkin pies that will soon be in ovens all over the country. Not to mention, it’s easily customizable to what ingredients you have on hand. No non-dairy yogurt? Just use non-dairy milk with no extra water. Maybe you want to use agave instead of maple syrup and add more spice? Go for it! The end product won’t be affected tremendously, so try this out without hesitation!
It’s a gloomy day here in Southern California, and it would be pretty enjoyable if it wasn’t so windy; not that I’m spending any time at all outside. But, when the weather is like this it makes for the perfect time to enjoy a warm and comforting breakfast. During winter I was enjoying a bowl of oatmeal for breakfast quite often, and although I am excited for all of the refreshing dishes that will come with the spring and summer months, I kind of miss it.
So, why not incorporate your morning caffeine into your breakfast? As good as coffee in your oatmeal is, this might be even better. Chai tea brings subtle spices to the meal without the bitterness of coffee and is complimented by the addition of a little cinnamon, without needing a lot of sweetener. The chopped, roasted almonds break up the soft texture of the oatmeal and bring some more protein into the dish to keep you feeling full for longer.
Make sure that when you brew your chai tea that you let the tea steep longer than usual. You want the taste to come through in the oatmeal so the bolder, the better. I might even suggest that if you’re using tea bags, use two when brewing the 3/4 cup of tea.
If you want to give this oatmeal recipe an even warmer feel, you could definitely get away with adding a touch of vanilla extract. I can already imagine my next batch, wafting its aroma throughout the kitchen and overwhelming my senses.
I’m having a hard time putting my feelings into words when it comes to this month’s bloghop topic. One thing that I can say is that I absolutely love it! I’m so excited for all of the delicious recipes that will be floating around before and even after Valentine’s day, although, I don’t think that my waistline is. I already have so many ideas whirling around my head, I can’t wait to spoil you all with decadent recipes that seduce you into making them. But, don’t worry, I’ll sneak in a few healthy ones here and there so as not to be so guilt inducing.
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove.
I’m a little late, but Happy New Year, everyone! I hope that you all had a fabulous and safe New Years, with plenty of good food and drink (if you’re into that kind of thing ). Thinking about the past year in detail is not something that I’m really big on, but 2011 was full of many dramatic changes for me. I started out the year in a job that had an uncertain future, right before my co-workers were laid off I was able to move on to another job… that I absolutely hated. I met a few great people and then made some crazy decisions to quit my job, visit family and work on the road for a little bit; all while trying to figure out what I truly want to pursue.
I have some new ventures on the horizon, and couldn’t be more excited for the future; albeit I’m also very anxious at the same time! I’ve learned so much over the past year, and will continue to learn as much as I can, whether it comes to food and health or entrepreneurial endeavors. You can’t talk about the end of the year without recapping all of the food you may have eaten during the holidays, good or great (but bad for you, perhaps?), which is the situation that I find myself in. Back to some healthy foods, this month, and to start it off I have a delightful breakfast that will fill you up and keep you going for hours! This is something anyone can make, even if you haven’t gone to a culinary university online; I mean, it’s not rocket science!
I made some delicious Almond Butter the other day, and have been wanting to use it in oatmeal. Combining banana with the almond butter was a no-brainer, but adding cinnamon really took it to the next level.
1/2 Cup Rolled Oats
1 Banana, chopped
1/2 Cup Non-Dairy Milk
1/4 Cup Water (or more Non-Dairy Milk)
1 1/2 Tbsp. Almond Butter
1/2 Tbsp. Maple Syrup
1/2 tsp. Ground Cinnamon
Place rolled oats, banana, non-dairy milk, water and almond butter in a small pot over medium heat. Stir ingredients together for 3-5 minutes, add in maple syrup to sweeten and cinnamon.
Stir continuously, for another 2-3 minutes or until the oatmeal is to the consistency that you prefer. Serve warm with an extra drizzle of maple syrup and a sprinkle of cinnamon on top.
Nutrition Information: 474 calories, 19g Fat, 112mg Sodium, 57g Carbohydrates, 10g Fiber, 24g Sugar, 9.5g Protein, 633mg Potassium, 23.5% DV Iron, 22% DV Calcium, 15% DV Vitamin C
What kind of healthy recipes are you starting off your New Year with? Do you have any dishes that you’d like to see a recipe for to help you out? Let me know in the comments below!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: firstname.lastname@example.org!