Dairy-Free, Drinks, Gluten-Free, Low Sugar, Smoothie, Vegan, Vegetarian

Going Green for This Cleansing Ginger Smoothie

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Need some feel good food post St. Patrick’s Day boozing? This’ll do the trick, but don’t let the green fool you; there’s nothing that tastes “green” about this. Between midterms and feeling under the weather, I meant to post this on March 17th in honor of St. Patty’s Day, but . . . life — next thing, you know the weekend as flown by! I love this smoothie so much from Tone It Up‘s 5 Day Detox that I’ve incorporated the tweaked version into my weekly repertoire. I’d never have thought that adding a whole piece of peeled ginger root would blend as well as it does AND add such spicy flavor. If I don’t have coconut water, I add almond milk to the mix, and it turns out just find and a little creamier. Trust me: this Cleansing Ginger Smoothie is one you want to sip again and again.

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Breakfast/Brunch, Dessert, Lightened Up, Vegetarian

Sinfully Good Homemade Cinnamon Rolls

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I love cinnamon rolls, especially ones that are warm and gooey and right out of the oven. Thanks to Minimalist Baker, here’s an idea for ones that are homemade; they’re lightened up with less butter, use almond milk instead of heavy cream or whole milk and have a little whole wheat flour to round them out. I made these from scratch on Christmas morning and my parents gave them a stamp of approval. With a little patience to let the dough rise, these homemade Cinnamon Rolls are the perfect addition to your brunch arsenal.

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

Orange You Glad You Found this Orange Smoothie

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Goooooood morning and happy July! Wake up with the randomly delicious combo of an Orange Avocado Mango Smoothie.  The avocado is creamy and adds a natural thickness to the smoothie. The mango adds sweetness, along with the orange, also tossing in a little vitamin C and natural juice. As breakfast or as a snack, it all perfectly blends together into a decidedly different smoothie from your usually berries and banana.

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

Berry Deliciously Spiced Overnight Oats

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I haven’t made overnight oats in a while and I must say, what a way to get back in the game. It’s (hopefully) getting warmer with spring officially trying to make its way into the New England weather and the daylight slowly growing longer.  Although I usually grab cinnamon and vanilla for breakfast items and/or smoothies, this was different. The combo of raspberries, cranberries, and spices were great. Served hot or cold — you choose just how to enjoy Cinnamon Vanilla Berry Overnight Oats.

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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, Dessert, Lightened Up, Meal Prep, Snack, Vegetarian

‘Tis the Season for All Things Pumpkin

Pumpkin Scones

When I think of fall, I think of all things pumpkin. Pumpkin lattes, apple cider, pumpkin donuts, mulled wine, pumpkin bread, pumpkin chai . . . We’re getting basic over here. In honor of the first weekend of October, I whipped up a batch of pumpkin scones. Using real pumpkin, egg whites, less butter and unsweetened almond milk, the scones are lightened up. Sprinkled with cinnamon sugar rather than slathered with frosting, the scones keep all of the flavor. These Pumpkin Scones will make your kitchen smell heavenly.

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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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