Believe it or not, there are mornings when my breakfast is not made up of oatmeal or smoothies. It has been a while since I’ve made something that had chia seeds as the star, usually I add them to smoothies or oatmeal (surprise, surprise!) for extra protein and fiber. Taking visual cues from Oh, She Glows, I made a “fancy” layered parfait with this sensational vanilla chia pudding with the best peaches I’ve had in a bit and deeply colored blueberries.
What I love about this parfait is that it’s incredibly easy to make, and pretty easy to assemble. I mean, honestly, who cares if it’s a little sloppy? It’s all getting eaten anyway! And really, you can customize this in an infinite amount of ways; I think that the next time I make one it will be very chocolatey and filled with peanut butter. Oh, yes…
But, that’s for another day, and possibly dessert. This refreshingly cool combination will take your mind off of the insane heat that’s been going around this summer, if not for just a few minutes.
My garden’s harvesting is coming to an end soon, with the exception of some tomato plants that I started pretty late in the season, and overall it’s been pretty successful! Even though these Summer wraps are a simple dish in execution and ingredients, I am extremely proud of them. Four of the main ingredients came from my garden, and that is something that I wouldn’t have been able to say just a couple of years ago.
Even though the corn stalks I had didn’t produce much, and the cobs are pretty miniature, they tasted great and had some excellent kernels. If my zucchini plant hadn’t fully succumbed to powdery mildew this wouldn’t have been my last homegrown zucchini of the season; but, you gotta take the good with the bad. I’ve never grown carrots before this year, and that was a very cool, patience-testing experience. Pulling a grand-looking, orange root from the earth was definitely a highlight for me. Then there’s the chard, which was started a little late but continues to grow and is quite the sight to see with its multi-colored stalks and deep green leaves.
With the addition of some red onion, tomatoes and mushrooms, these wraps have an array of colors and are not only delicious, but easy on the eyes. Salt and pepper are the only tools used for seasoning other than fresh Farmers Market basil, keeping it basic by letting the fresh produce shine through. Being wrapped in chard makes these wraps healthy and great to serve as an appetizer at a Summer dinner party.
Who doesn’t love a smoothie? They are insanely easy to make, (usually) a healthy meal choice, and really hard to mess up! Although, I say that now, and the next time I make a smoothly it’s going to end up awful. How can you go wrong with berries and bananas, though? Add in some greens and a little coconut and you have the perfect breakfast.
I’m going to need to stock up on some healthy recipes for the rest of the week, because this Saturday may just be a disaster. Why, you ask? The 3rd Annual LA Vegan Beer Fest. I went last year and did a couple of posts on it, and had an amazing time; so, I am very excited for this weekend and look forward to hanging out with cool vegans/vegan enthusiasts/beer lovers. For me, it doesn’t get much better than that.
Back to the healthy part of this post, the recipe! Also, I’ve been inspired by a couple of other blogs (mostly Smitten Kitchen), and am going to start linking back to past recipes for each year; this is about to get embarrassing.
Sometimes, I crave dessert for breakfast. I should probably ignore these cravings, knowing that my sweet tooth is immense; but, I’ve found a way to compromise between something kind of outlandish and maybe not so healthy and something that has some great components to it that aren’t terrible for you. How can anyone be mad at that?
Last week I made a batch of these Strawberry Banana Nut Oatmeal Cookies before coming out to work the second weekend of Coachella, mostly for the few guys that I work with because I get in “mom mode” like that sometimes. Well, let me tell you, I should have doubled the size of that batch because these things disappeared almost instantly. This was probably my favorite oatmeal cookie recipe to date, and the guys I fed them to (even the picky eaters) agreed!
I would recommend that you feed these to anyone that will have them, and that you double the batch because these cookies aren’t very large and they will go fast. The sweetness of the banana compliments the strawberries as perfectly as you can imagine and even with the little amount of coconut oil in them it takes on a buttery flavor without any processed substitutes.
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: [email protected]!