It’s only the 9th and this month has already been a bit crazy and busy. Like I mentioned in my last post, I wont be able to blog very frequently this month, so I am going to have a few more great guest bloggers stop by and show off their awesome recipes and photos. Luckily, between shooting photos and a dentist appointment, I was able to make this ridiculously easy, delicious and healthy pie!
We’re getting into citrus season now, which is awesome for me because I have a few citrus trees in my backyard. Well, one of the trees in is my neighbor’s yard that spills into mine and I may or may not have snuck a few tangerines from it for this recipe. Hey, they don’t eat them anyway!
Anyway, I figured that I would make a dual personality pie with the seasonal produce I had hanging out on my counter, meaning that you can leave this pie raw or enjoy a slice after baking it. Crisp gala apples, soft sweet persimmons, and slightly sour tangerines make up this simple pie; the contrast in flavors and textures creates quite the party in your mouth. A gluten-free almond/date crust makes up the base for the fresh fruit, and has a great crunch to it!
It has been almost 3 months since my last oatmeal recipe here on Vegan Yack Attack, and if you’ve been following me for a while you know that this is crazy. I guess it does make sense, because that was at the beginning of Summer; but, now I bring oatmeal back to you with a bang! Okay, maybe not a literal bang, but this oatmeal has some crazy-good flavors in it and it was the perfect thing to fill me up this morning. Especially after making a fresh batch of almond milk (always messy, as seen below, and with only almonds and water), and realizing that my boyfriend may have gotten me sick. :/
Maybe it’s better that I was feeling slightly out of it this morning, or else I wouldn’t have had a chance to enjoy this creamy, citrusy goodness in a bowl. At first, it tasted almost like a Pumpkin Orange Creamsicle, then you add the cranberry and a touch of cinnamon to the mix and it really brings it home. I know that I’ll be making this for breakfast again, very soon.
If I try it out in the slow cooker tonight, I might be able to enjoy some in the morning before my garage sale! Oy.. I don’t think I’m ready for it.
I bought a new protein powder the other day, and have been trying it out in various smoothies. I usually don’t tamper with that kind of thing, I find that I meet my protein quota pretty easily most days; but, I figured it’s on sale and raw, and slightly cheaper than Vega. So, why the hell not? The first time I tried it, I put it into a banana almond butter smoothie. I used a full scoop and once I took a sip I was immediately taken aback by how grainy it was. Because I’m not used to this sort of thing, I guess it could have been worse. But, there’s not flavor to it, so as long as I use a half scoop in my mega smoothies, I’m good to go.
Of course, in this smoothie, you don’t need to use protein powder; it’s just an option! In this delightful breakfast smoothie we have sweetly ripe banana, deep red strawberries, a delicious orange for some acidity, avocado for luscious creaminess and adorable sprouts. Yes, I did just call sprouts adorable. Have you really looked at them? They are so cute and tiny! I almost feel bad for eating them, almost.
I added ice to this smoothie, but you could most definitely use a frozen banana and frozen strawberries to keep it cold. This smoothie will keep you full and satisfied for quite some time, so I wouldn’t necessarily recommend it as a snack; it’s a meal (for me at least).
It’s a new month, so this means a new and awesome bloghop theme! I’m just glad that my schedule allows me to host these, it’s so much fun to see new blogs and the super creative ideas that come from all of them. Greens are the theme for this month and boy am I ready for them! After all of the chocolate last month, greens are the perfect thing; there’s enough of them to where I know it won’t possibly get old.
I just feel like it wouldn’t be right for me to start off a month of #greenslove without doing a smoothie, mostly because they have become my go-to breakfast 4-5 days out of the week. This one was one of the prettier smoothies that I’ve made that involved greens; usually they end up an odd brownish or olive green color (which personally, I love). But, this one became speckled with chia seeds and the skins of gorgeous blueberries, while maintaining a pretty taupe base from the mixture of strawberries and ripe bananas.