Chai Spiced Oatmeal

1/11/2017 0 Comments

Oats are infused with a strong chai tea, coconut milk, additional spices, sweet raisins, a splash of stevia and then topped with more coconut milk, crystallized ginger and raisins. This breakfast is a true treat that will sweeten your day naturally.

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Biscuits & Gravy - Vegan, GF & Oil-Free

1/2/2017 1 Comment

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Cinnamon Vanilla Oatmeal with Fresh Berries

6/21/2016 0 Comments

There is something so comforting about a big bowl of oatmeal in the cool, brisk morning. After a big thunderstorm rolled in last night, the air was fresh, crisp and cool. A smoothie was out of the question, oatmeal was the answer. I usually make the same batch of Oatmeal Raisin, it is our favorite, but thought I'd try something new so I could share with you all. Few ingredients create a sweet and filling base. Oats, dairy free milk, cinnamon, vanilla and a pinch of salt, sweetened with cranberries, though maple syrup or agave could be used. I like to keep it simple, so tossed it all in my rice cooker, pressed cook, read a book and just as I was getting into the book, breakfast is ready! Easy! I stirred in 1/2 cup of fresh blueberries to create that "pie" experience of warm berries bursting in your mouth. Plus, my dad would notoriously do this, so it reminded me of him. Then, as if that were not enough, top it with more dairy free milk, a drizzle of agave or maple syrup and lots of fresh berries. Breakfast is served! Beautiful, nutritious, quick, easy and so healthy!

Watch the video or get the recipe below.

Ingredients:
2/3 Cups Oats
1 1/2 Cups Dairy Free Milk
1 tsp Cinnamon
Pinch Sea Salt
1 tsp Pure Vanilla Extract
2/3 Cups Cranberries or other dried fruit

Once cooked stir in:
1/2 Cup Blueberries

Top with:
1/4 cup Dairy Free Milk
Opt: Drizzle of Agave
Additional Raspberries, Blueberries and Blackberries.

Peaceful Preparation:

Add 2/3 Cup of Oats to a Rice Cooker or Small Pot. Add 1 1/2 Cups Dairy Free Milk, 1 tsp Cinnamon, a pinch of salt, 1 tsp Pure Vanilla Extract and 2/3 Cup Dried Cranberries, mix well. Press cook if using a rice cooker or proceed to make on the stove-top.
Once cooked, stir in 1/2 Cup Blueberries. This will make them hot and taste like pie! Divide into two bowls.
Top with 1/4 cup of Dairy Free Milk split between two bowls, opt to add a drizzle of agave syrup. Top with additional berries and serve!

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Raspberry Oat Muffins with Chocolate Chunks

2/5/2016 0 Comments

Moist, juicy raspberries bursting with goodness nestled against melted chocolate all inside a refined sugar free, oil-free, vegan muffin? Sign me up. This recipe was created while making blueberry muffins, both varieties are heavenly, with my love for chocolate these were my personal favorite. I shared some with our non-vegan, sugar-loving friend and he said he really liked them and didn't even have to cover them in sugar haha. Success! I love sharing especially when good feedback comes with it, then I know it is worthy of your kitchens. Happy baking and best wishes for a great weekend!
With love, Christa

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Raspberries
1/4 Cup Chocolate Chunks or Chips (vegan)

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the raspberries and chocolate chunks or chips.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a raspberry or chocolate but no batter should appear. I baked ours for about 38 minutes. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
Try doubling the amount of chocolate, I haven't but I bet it would be even better.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen raspberries, extend baking time.
Adapted from Healthy Blueberry Oat Muffins

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Healthy Blueberry Oat Muffins

1/30/2016 0 Comments

Muffins are naturally sweetened with juicy blueberries, banana puree and date paste. Joy is found once you bite in and find plump berries waiting to burst into your mouth.

With the healthiest ingredients chosen, you can have these for breakfast without any hesitation. The perfect breakfast muffin? Perhaps!

Oats, bananas, dates with a touch of agave create a unique take on your standard muffin oozing with sugar and oil. These are refined sugar-free, dairy & oil-free and if you use gluten-free oats, gluten-free.

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Blueberries

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them, worked great, no sticking.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the blueberries.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a blueberry but no batter should appear. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen blueberries, extend baking time.
Adapted from Isa Does It.

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Overnight Café Chia-Oat Parfait

1/27/2016 0 Comments

“Everytime you smile at someone, it is an action of love, a gift to that person, a beautiful thing.” Mother Teresa

This morning we awoke very early. Early enough to still see the moon shining in its glory and catch the colors of the sky, pre-sunrise, then watch the sun rise. It was very chilly but worth it to catch a glimpse before the daily buzz of the world began. The loudest sound was the chitter chatter of the birds.

We started our day with an overnight chia-oat parfait! Overnight oats with chia seeds, infused with vanilla, cinnamon and instant coffee then layered with nuts, fresh fruit and coconut flakes. Yum! The layered effect takes on a parfait like experience with new flavors to explore with each bite. If coffee isn't your thing, pass and it will still be heavenly! I started without it and added it on a whim. At first I thought it was in error but after soaking overnight and infusing the flavors I was happily surprised with each bite in the morning. With hues of red, white and blue you can feel the happy plant-based vibes! Have a great day!

Overnight Café Chia-Oats:
1 1/2 Cup Plant Based Milk (Cashew or Almond are great)
3/4 Cup Oats
2 Tbsp Chia Seeds
3/4 tsp Instant Coffee
1/4 tsp Ground Cinnamon
1/2 tsp Pure Vanilla Extract
2 Tbsp Agave (or favorite)
Pinch Sea Salt

Layer with:
1 Cup Banana Slices
1/2 Cup Cashews
Opt: 1/4 Cup Raspberries and 1/8 Cup Blueberries
Opt: 1 Tbsp Coconut Flakes

Peaceful Preparation:

Mix the Overnight Café Chia-Oat ingredients together in a container with a lid such as a mason jar or Tupperware in the evening. Place in the fridge overnight. In the morning, remove from the fridge and stir. Taste and adjust if needed.
In two of your favorite dishes layer the chia-oat mixture, 1/4 cup of cashews, 1/2 cup of bananas, add more of the chia-oat mixture followed by the balance of cashews and banana slices. Pour the remaining chia-oat mixture on top. Enjoy as is or make it extra beautiful with a sprinkle of blueberries, raspberries and coconut flakes.

Good points

No cholesterol
Low in sodium
High in manganese

Notes:

Use a Certified Gluten-Free variety of oats for gluten-free.
Use your favorite nut.
Use granola if allergic to nuts.
Pass on the coffee.
Add chocolate! (Sauce, bar, chips, cacao nibs, powder)
For less sugar use stevia, less agave or pass altogether. You could sweeten naturally with mashed banana.

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Raspberries & Cream Oatmeal with Chocolate Sauce

1/25/2016 0 Comments

Chocolate is food from the gods; it's energy, vitality, oneness.
Murray Langham, Chocolate Therapy

Raspberries, a touch of cream, a hint of vanilla, pinch of salt, cranberries and oats create a pie-like base that is luxuriously delicious as is. Add an extra bit of cream on top with a healthy chocolate sauce and you are in heaven! We both licked our bowls. There is something magical about combining raspberries with chocolate. We are blessed to live near acres of raspberry farms and can buy big bags for a unbelievably low price so you may find some extra raspberry recipes this season. I am like a kid in a candy shop only this one is super healthy! Enjoy life with a pleasurable breakfast.

Raspberry & Cream Oatmeal with Chocolate Sauce - Serves 2

1/3 Cup Oats
1/2 Cup Coconut Milk (Cream); Divided
3/4 Cup Filtered Water (or non-dairy milk)
1 Cup Raspberries
Pinch Sea Salt
1/3 Cup Cranberries
1/4 tsp Vanilla
Sweetener as desired (we passed)
1 Tbsp Melted Chocolate Bar or Chips (Or below recipe)

Chocolate Sauce

1/2 Tbsp Melted Coconut Oil
1/4 Tbsp Agave (+ more if desired)
1/2 Tbsp Cacao or Cocoa

Peaceful Preparation:

Combine the oats, 1/4 cup coconut milk, filtered water, raspberries, salt, cranberries, vanilla and any sweetener if desired in a rice cooker. Press cook and sit back as it cooks. Alternatively, place everything in a non stick pot, heat over medium-low heat until absorbed.
Mix the chocolate sauce ingredients together until smooth. I made a larger batch and froze the extra in a heart mold and scooped out 1 Tbsp, feel free to do as you please.
Mix the oatmeal ingredients together once done. Divide into two bowls. Pour the balance of the coconut milk on top (1/4 cup) and the chocolate sauce. Serve! Feel free to add extra goodies like coconut flakes, berries, bananas, cacao nibs etc.

Notes:

Use your favorite berry.
Double the recipe for bigger bowls or more servings.
Use your favorite non-dairy milk, the creamier the better.

Idea inspired from one of my favorite sources of chocolate inspiration Chocolate Covered Katie. Recipe modified from Strawberry Creme Oatmeal with Ruby Red Gems found in my new cookbook!

Without chocolate sauce and cream it looks like this. Still delicious!

To healthy yet delicious food with love,
Christa

PS - My husband is having a new event in Mexico City! I will be on site and would love the chance to meet you, share and even have some vegan food together! Wouldn't that be awesome! There will be a full day lecture and 2 full day tours. One is to the National Museum of Anthropology and the other is to Tula and Teotihuacan! This is the largest city in the world with more to do and see than you can imagine. We visited Mexico City and the sites in late 2015, climbed the pyramids and it is a must do. Hope to see you there. Love, Christa

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Carrot Cake Oatmeal

1/20/2016 0 Comments

Carrot cake for breakfast? Not quite cake but the taste is incredibly similar! What a delightful treat. After over a week of cleansing my husband and I treated ourselves to a big warm bowl of oatmeal. Not just any oatmeal, carrot cake oatmeal. It had one big carrot in it so I felt good serving it up. I looked up some of the best carrot cake recipes and took the healthy portions like the carrots, walnuts, cinnamon, vanilla and added some raisins and oats to create one heck of a way to start your day. Impress your loved ones with a memorable breakfast. "That was delicious honey" raved my husband!

Prep Time: 5-10 Minutes | Cook Time: 15-20 Minutes | Servings: 3 Bowls
Calories: 522 Calories per bowl

Ingredients:

2/3 Cups Oats (Use Certified Gluten-Free if allergic)
1 1/2 Cups Dairy Free Milk (I used Cashew, Coconut would be divine!)
3/4 Cup Raisins; Divided
1/4 tsp Sea Salt
1 tsp Pure Vanilla Extract
1 tsp Ground Cinnamon
1 Cup Peeled and Finely Ground Carrots
1/2 Cup Chopped Walnuts + 1/8 Cup to top
1/4 Cup Coconut Milk
1 1/2 Tbsp Agave
Opt: Sprinkle of Coconut Flakes

Peaceful Preparation:

Combine the oats, dairy free milk, 1/2 Cup raisins, reserving 1/4 cup for topping, the salt, vanilla, ground cinnamon, finely ground carrots and 1/2 cup chopped walnuts in a rice cooker.
Mix together. Press cook and sit back as breakfast is made. You can also combine in a saucepan over medium heat and cook until the milk is absorbed and the oats are soft.
Split between three bowls. Split the toppings between the bowls and pour 1/4 cup coconut milk on top, 1/4 cup raisins, 1/8 cup chopped walnuts, 1 1/2 Tbsp Agave and a sprinkle of coconut flakes. Dig in!!!

Good points!

No cholesterol
Low in sodium
High in manganese
Very high in vitamin A

We ate this all between the two of us! Feel free to do the same. It is so delicious it is hard not to! We also got in a lot of movement and had a salad and soup for dinner to balance it out. If you are watching calories, divide it into 4 servings at 392 calories per person. I hope you LOVE this delicious breakfast! Love, Christa

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Banana Gingerbread Muffins [Free of: Dairy, Gluten, Oil and Sugar]

12/15/2015 0 Comments

Infuse your holiday season with warm banana gingerbread muffins straight from the oven. These moist little muffins are packed with health and are absolutely sensational! With no gluten, dairy, oil or even sugar you can "have your cake and eat it too!" These were created specifically for all of you this holiday season with an extra dose of love. I find it so appealing to have healthy treats around the house this time of year. Plus, sharing with others is really wonderful, I love hearing about how much they love them! These would be great to bring into the office as a surprise, for a holiday party or for your loved ones as a nice treat to enjoy through out the day. Our favorite is with a cup of coffee. My husband definitely approves of this recipe saying "mix 'em, bake 'em, sell 'em, ship 'em."

These muffins are:

Yummy!!
Ginger-y
Naturally sweetened with raisins
Moist
Fluffy
Healthy
Perfect for the Holidays!

Ingredients:

1 Cup Almond Flour
1/2 Tbsp. Baking Powder
1 tsp Ground Cinnamon
1 Tbsp. Ground Ginger
1/4 tsp Ground Cloves
1/2 Cup Cashew Milk (Coconut, or your favorite non-dairy)
1 Medium Banana, Pureed (1/2 Cup)
1 tsp Vanilla
1/2 Cup Chopped Pecans
1/2 Cup Raisins

Toppings:

1/8 Cup Puffed Amaranth
1/8 Cup Chopped Pecans

Peaceful Preparation:

Preheat the oven to 350 degrees Fahrenheit.
Whisk the dry ingredients together in a small bowl. (Almond flour, baking powder, cinnamon, ginger and cloves.)
Puree the banana, whisk the wet ingredients together in a small bowl. (Dairy free milk, banana puree and vanilla.)
Combine the wet to dry, avoiding over mixing. Fold in the raisins and chopped pecans.
Distribute into 6 cupcake liners. Top with chopped pecans and amaranth. Bake for 40 minutes, until a knife comes out clean.

I hope you love this recipe!

With love,
Christa

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Gluten-Free Pancakes with Blackberry Sauce

11/28/2015 0 Comments

Most mornings in our house start with a smoothie or oatmeal, usually depending on the temperature. Every now and then I get a hankering for pancakes and this recipe was created on one such morning. I wanted a small stack for two that wouldn't hurt our figures this season but would still satisfy the craving. I found just the ticket with gluten-free oats ground into a powder combined with corn flour creating a unique spin on the original Bisquick version I grew up on. Soon they were covered with a super-powered warm blackberry sauce, the secret ingredient? Chia seeds for thyroid health and protein. It's hard to tell that there is no dairy, refined sugar or gluten in this recipe, just good-for-you ingredients to fuel your body so you glow from the inside out!

Makes 5 Pancakes

Pancakes:

1/2 Cup Corn Flour (Harina de Maiz)
1/2 Cup Gluten-Free Oat Flour (Oats ground into a flour)
1 1/2 Tbsp. Baking Powder
1/2 tsp Sea Salt
1 tsp Cinnamon
1 Cup Dairy Free Milk (I used Cashew)
1 1/2 Tbsp. Olive Oil (Coconut Butter for oil-free)
1 1/2 Tbsp. Agave Syrup
1 tsp Pure Vanilla Extract

Peaceful Preparation:

Mix the dry ingredients together in a medium size bowl (corn flour, gluten-free oat flour, baking powder, cinnamon and salt.)
Mix the wet ingredients together in a small bowl (dairy free milk, olive oil, agave syrup and vanilla extract.) Mix the wet into the dry. Set Aside.
Preheat the oven to 200 degrees F.
Use a clean, dry, non-stick pan. Spray or create an even sheen with oil. Turn the burner onto medium heat. Allow the pan to heat for 7-10 minutes while the batter rests. Test by flicking water on the pan, if it sizzles it is ready. Pour 1/3 cup of batter at a time.
Cook until the center is bubbly and almost done, flip and cook for another 2 minutes, until done. Keep pancakes on a heat-proof plate in the oven to stay warm or cover a plate with a clean kitchen towel. Serve hot with fresh fruit (I chose a kiwi) and Blackberry Sauce. Click for recipe.

Gluten Free Tip: For those with a sever gluten-allergy like Celiac disease replace the gluten-free oat flour with an all-purpose gluten-free baking flour mix in the pancake and sauce recipe. Also ensure the baking powder is gluten-free (I also like to find aluminum free.)