Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Keen on Quinoa for Brekkie

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This really does taste like cinnamon “toast” crunch! I had just under 1 cup of leftover cooked white/red quinoa from making Buddha bowls, so I thought I’d give this a try. I saw this idea on Cookie + Kate‘s Instagram before going to bed last night; it seemed like the perfect way to get through our 3 hrs of med surg morning lecture and still make it to an afternoon spin (since I haven’t gone in since end of August 🙈).  Fun fact: I like using nuts from Trader Joe’s; they’re much cheaper and more bang for your buck. What a power breakfast this was! The cinnamon and pecans were quite fragrant and added such a great flavor. I know what I’m making next time I have leftover quinoa — Toasted Cinnamon Pecan Quinoa for breakfast. Side note, I might have to try this in a slow cooker… 

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Pure Perfection for this Fall Pumpkin Oatmeal Bake

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Happy first day of fall, y’all! Naturally I have to kick off fall with all things pumpkin. You knew it was coming — it’s that time of year. I tweaked my recipe for Oatmeal Bake and concocted this Pumpkin Oatmeal Bake as an easy breakfast and as an early celebration. Plus, it’s so easy to pop a square into a mason jar, add toppings and you have breakfast on the go. My posts may be a bit sporadic because I have my first med surg exam tomorrow and NP school is kicking into high gear. Nevertheless, I forget to keep the healthy recipes coming. Hope you enjoy this as much as I do!

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Asian, Dairy-Free, Entrée, Gluten-Free, Salad

Tangy & Fresh Thai Salad

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To be totally honest, I never really measure salad dressings. I kind of dump, pour, mix and combine like a mad scientist concocting a new compound. The resulting Spicy Peanut Dressing was tangy and acidic from the vinegar and lime juice, but still savory and spicy, both of which I really enjoyed. The flavors complement the fresh herbs quite well. Sometimes, I think kale is really leafy and green, but when chopped, mixed with fresh herbs and topped with the right dressing, kale is pretty benign and makes for a great base. I also am a firm believer that everything tastes better bite-size and chopped. I used a plain rotisserie chicken from Whole Foods for a quick and easy meal. Plus, it beats firing up the oven or stove during the summer. Just chop and combine for this tasty Chopped Thai Chicken Salad.
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Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Salad

Bringing BBQ Salads Back

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I’m coming out of a hiatus! With my full-time job wrapped up and my fun-employment commencing, i.e. taking care of business for the month for August before my nursing program begins, I’m finally writing these joyful introductions for my blog posts — like this one for a BBQ Chicken Salad with Cilantro Lime Dressing. After a trip home to Maine and a stop at Stonewall Kitchen in Portland, I picked up their Honey Sriracha Barbecue Sauce in anticipation of making a BBQ chicken salad. The BBQ sauce is packed with heat and subtly sweet. The dressing was inspired by a local Mexican restaurant and was the perfect combo of light and fresh to complement the BBQ flavor. Say hello to your new favorite summer salad.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

Brilliant Smoothie Breakfast Bowls

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I thought it was strange to put ground cinnamon and vanilla extract in smoothie, but Real Simple must be doing something right. Sorry I ever doubted you, RS.  Both enhanced the natural tart sweetness of the raspberries. I tried this two ways: first, as a bowl (hence the Raspberry Kiwi Smoothie Bowl) and  secondly, as a smoothie. I followed the smoothie recipe twice more and added some protein powder for a heartier breakfast the next few mornings. Stored the pre-made smoothies in Mason jars and I have breakfast on the go. Not only tasty, but the color is gorgeous! The smoothie bowl was the perfect under-the-weather treat.

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Dessert, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegetarian

Mmmm, Yummy Yogurt Bark

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I don’t even know where to begin. This yogurt bark was great and easy and fun to make. I see many variations cropping up in the near future, like peanut butter banana or strawberry mint or… Like I said, it’s so easy, I’m going to have to gobble up this batch so I can make another. I’ve been looking for something other than dark chocolate to satisfy my sweet teeth and stumbled upon the idea for yogurt bark. Tossed in everything but the kitchen sink, not so patiently waited for this to chill and voila! Vanilla Yogurt Bark. You’ll forget it’s not chocolate, but a delicious frozen treat.

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Dairy-Free, Dessert, Gluten-Free, Lightened Up, Snack, Vegan, Vegetarian

Decadently Dark Avocado Mousse

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I’ve been craving from Avocado Mousse and have been patiently, patientlyyy waiting for my avocados to ripen on the counter. This time, I wanted it to be dark — dark chocolate dark. Dark but even more healthy. You know what that means. I tossed in some of superfood power in Aloha‘s Chocolate Daily Greens (which includes servings of fruits and veggies — even more of a win win). Swapped for cocoa powder for carob, which was not intentional and totally by accident; I meant to buy cocoa but carob isn’t too bad. It has a different flavor than cocoa powder, but the dark chocolate helps blend everything together. A few minor changes and tweaks but still a delicious Dark Chocolate (Superfood) Avocado Mousse.

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Dairy-Free, Dessert, Gluten-Free, Low Sugar, Meal Prep, Snack, Vegan, Vegetarian

Coco for Coconut Bites

Coconut Almond Butter Bites

Despite it being a heat wave this summer, I had this urge to bake in July. To be completely honest, I’m not entirely sure why I never posted this recipe. I think I wanted to try it again to perfect it, but I honestly think it’s fine as is. I wanted something still summery (cue the coconut) and something that would keep me sated (hence the almond butter). I wanted a cookie and snack hybrid and somehow stumbled upon Coconut Almond Butter Bites as my end product. Bam!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegan, Vegetarian

Autumn Granola

Pumpkin Spice Granola

I’ve been dying to make some granola lately. ‘Tis this season and the aromas perforated my kitchen and spelled oh-so-heavenly. More specifically, I’ve been dying to make some Pumpkin Spice Granola. I have big plans for tho granola. I may or may not be resurrecting my yogurt breakfast parfaits to showcase some autumn twists. I’m thinking sweetly spiced pumpkin, some vanilla Greek yogurt and this pumpkin spice granola would go nicely together . . .

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Zealously Eating Zucchini “Bread” for Breakfast

Zucchini Bread Oatmeal

Happy September!! I’m still in denial. It was just yesterday I was at a Third Eye Blind concert with my friend, Steph. It was mid-June and naturally we were complaining summer was “already gone” in that way you complain about how bad your hair looks when you know you look like a bombshell. Complaining to complain because we knew we had that reassurance of July’s and August’s hot and sunny days ahead. Now we have a right to actually complain since it’s literally September, but on the bright side, you know all know what that means — it’s oatmeal season!!! Who’s excited?! I woke up this morning to a cool enough breeze that I needed a long sleeve shirt to sip on my morning cup of pumpkin spice coffee. (If you can’t tell, I’m really embracing this weather change…) With zucchini season coming to a close now, it’s  that late summer vegetable that you have so much you never know what to do with it. I decided Zucchini Bread Oatmeal would be the perfect outlet. You’d never know you’re consuming zucchini in this sweet breakfast of nutmeg and cinnamon, plump raisins and walnuts for texture.

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