Posts filed under ‘Breakfast’

Oat Cakes: A Pancake Alternative

One of my great loves in life…pancakes! Unfortunately, when I eat “traditional” type pancakes made with flour, they don’t sit too well with me. I feel so bloated and full, even just after a few. So I wanted to find a gluten-free pancake alternative. I had tried making them with different gluten free flours + xanthan gum…but I didn’t like the texture at all.

Lucky for me, I have awesome friends. I was lamenting about my pancakes woes to Tara, and she clued me in to the recipe that she uses. We made it this morning for our pancake feed at the NuRVers Rally and they were AMAZING. These aren’t just “oh well, they will have to do”. They are “oh wow!”. They taste like a bowl of yummy oatmeal, but in a pancake. I love to top mine with more yumminess. Today I enjoyed maple almond butter (I love these little squeeze pouches for when I go to restaurants or out on the town for the day), bananas, and pure maple syrup. That combination is like heaven to me.

Ok, enough about me. Let’s get to the recipe!

Oat Cakes
4 cups traditional (not quick) oatmeal — ground to a flour-like consistency in food processor
4 cups almond/soy/rice milk
4 T melted organic butter
4 large farm fresh eggs
1 tsp sea salt
2 tsp baking powder

-Soak oats for 12-24 hours in the milk (store in fridge overnight).
-Mix everything else into that.
-Make pancakes and be happy.

Tara also said that her friend uses them as “sandwich bread” for PB & J and such. They are yummy and hearty and would perfect for that. I thought that was a great idea!

And now I have a question for you: What are your favorite pancake toppings?

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April 25, 2010 at 12:21 am 40 comments

Chia: The New Avocado

Chia

I have found something that I love almost as much as avocado: CHIA SEEDS! Yes, those capital letters are me screaming/squeeling because I love it so much. I first bought chia in Atlanta while we were on tour, but didn’t really know what to do with it, so it sat in the RV pantry for the rest of the trip. I recently re-discovered this little gem and NOW I know what to do with it and wanted to tell you too.

Chia seeds are an ancient superfood…and although it seems like they have just become popular, they have actually been around for long, long time. The Aztecs, Mayans, and Incans all knew about these little balls of energy. Back then, they were referred to as “Indian Running Food” because it gives a sustained burst of energy and increases endurance (take note, all you athletes out there!).

Why should you eat chia?

Chia seeds are said to contain:

  • 2 times the protein of any other seed or grain
  • 5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones
  • 2 times the amount of potassium as bananas
  • 3 times the reported antioxidant strength of blueberries
  • 3 times more iron than spinach
  • copious amounts of omega 3 and omega 6, which are essential fatty acids…

They are also a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber.

Stats courtesy of: Raw Reform

Chia seeds are different than flax because they won’t go rancid after a long time…and they don’t have to be ground to get the full benefits. Chia is also excellent for diabetics (and everyone for that matter) because it helps to regulate digestion and blood sugar levels.

If that’s not enough to convince you, I don’t know what will.  But now, I’m sure you’re wondering how to eat them (I know I was). First, you want to soak them to produce the “chia gel”. You can use them dry in granola, salads, etc…but I think they are much better hydrated. Then…take:

2/3 cup chia seeds
4 cups filtered water

Add the chia seeds to the filtered water. Let it sit for 15 minutes. Stir. Let it sit for 15 more minutes. Stir and put in the fridge. I just keep them in an open bowl because we go through them so fast and it makes for easy access!

At this point, you can use them for anything. Our favorite way to eat it is like cereal topped with fruit…peaches being our fave (see photo above). I start with a bowl of chia (start with a little because it’s VERY filling)…add 1 tablespoon lucuma powder, a bit of stevia, non-alcohol vanilla syrup and stir really well. Top with the fruit of your choice. Matt likes a little agave drizzled on top. I also like it with almond butter and bananas. If you’re looking for a new raw breakfast idea…this is it! Although we eat it for supper quite regularly too 🙂

Another way to use chia is in smoothies. It completely disappears when you “smoothify” it…so this is a great option for those who may not like the gelatinous texture.

You can also throw a couple of tablespoons of dry seeds in your water bottle before heading out the door and drink it with your water throughout the day or after a work out…it’s very refreshing (especially cold out of the fridge).

If for some reason we can’t buy food for awhile, I’m pretty much sure I’ll be set with my 5 lbs of chia. Maybe I should order more just in case 🙂 My favorite place to get chia is from The Raw Food World. They have really high quality food and great customer service.

For more chia recipes, check out Angela’s write up on chia here. Or go to Gone Raw and search on chia.

P.S. Yes, these are chia seeds…of “The Chia Pet” fame. Same thing 🙂

July 17, 2009 at 9:03 pm 17 comments

Oatmeal Embellished

I have delightful early memories of my mom making big batches of oatmeal for all five of her children. Maybe that’s why I love it so. Besides having happy memories, oatmeal has many wonderful qualities:

  • With a low glycemic index oatmeal is assimilated slowly, keeping sugar levels stable.
  • Oatmeal is thought to increase milk levels for breastfeeding mothers.
  • Insoluble fiber’s cancer-fighting properties are due to the fact that it attacks certain bile acids, reducing their toxicity.
  • Oats are a good source of many nutrients including vitamin E, zinc, selenium, copper, iron, manganese and magnesium. Oats are also a good source of protein.
  • Lowers cholesterol

There are so many ways to prepare your bowl of oatmeal…but my favorite way is to turn it into a “power breakfast” with lots of embellishments. Oatmeal has never tasted so good! Here is the buffet of deliciousness that I put out for toppings…and yes, I add ALL of them!

  • Walnuts
  • Raisins
  • Ground flax seeds
  • Wheat germ
  • Bananas
  • Apples
  • Agave nectar
  • Almond milk
  • Hemp seeds

I used to put brown sugar on top…but realized that I was completely wrecking the nutritional value by putting that on. Brown sugar is just white processed sugar that has been colored brown…don’t be deceived 🙂 Agave or stevia are much better choices. Of course, no sweetener would be even better…and by adding bananas, you can do that. They’re so sweet! Adding all of these nutritional powerhouses turn your regular ‘ol oatmeal into an amazing treat!

February 2, 2008 at 6:07 pm 13 comments

Raw Cream of Wheat

Bella and I made this “raw cream of wheat” recipe this morning and it’s AMAZING! I found it on Gone Raw, but modified it a bit. I soaked the quinoa for about 12 hours and then drained them and put them in the fridge until morning…I probably needed to do it for a bit longer to get the full effect of sprouting them, but we’ll try that next time. We made a few modifications…

It was truly delicious.

Ingredients

  • 3/4 cup Qunioa (soaked/sprouted) Adjust for consistency.
  • 1 banana
  • ¼ cup almond milk (to be truly raw, use homemade nut milk)
  • Agave nectar (to taste)
  • ½ teaspoon Cinnamon
  • Salt to taste (Himalayan sea salts are best)
  • Top with your favorite nuts and fresh berries (we added blueberries)
Combine quinoa, 1/2 of the banana, milk, and a pinch of salt in blender. Pour into bowl and mash in the other 1/2 of the banana. Add nuts, agave, and fruit.

January 28, 2008 at 1:54 pm 7 comments

Overnight Apple Cinnamon Oatmeal

This is a really yummy recipe and it’s great because you can make it the night before. There is nothing better than waking up to breakfast already made!

2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup regular oats
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts

PREPARATION:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving.

January 6, 2008 at 1:28 am 1 comment

Blueberry Coffee Cake

Blueberry Coffee Cake
Cookbook: Vegan with a Vengeance
By Isa Chandra Moskowitz

For the topping:
¼ cup all purpose flour
3 T brown sugar
¼ t ground cinnamon
1 T canola oil
1 cup chopped walnuts

For the cake:
4 cups all-purpose flour
1 T baking powder
1 t baking soda
1 ½ t salt
1 ½ t ground cinnamon
¼ t ground allspice
¼ cup canola oil
1 (6 oz. container of vanilla or blueberry soy yogurt)
1 cup pure maple syrup
1 ½ cups plain soy milk
1 t vanilla extract
2 cups fresh or frozen blueberries

Preheat oven to 350. Lightly grease a 9 x 13 pan.

Make the topping:

Sift together or whisk the flour, brown sugar, and cinnamon. Drizzle the oil a little at a time and
mix with your fingertips until crumbs form. Add the walnuts and mix.

Make the cake:
Sift or whisk together the dry ingredients in a large owl. In a separate owl, vigorously whisk
together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well.
Fold in the blueberries.


Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or
until a toothpick comes out clean. Tastes GREAT still warm
J

NOTES:
*I use whole wheat pastry flour instead of all purpose white. It has all the healthy qualities of
whole wheat without the added heaviness.
*If you use frozen blueberries, wait until right before you fold them in to get them from the freezer.

Enjoy!

January 6, 2008 at 1:24 am 1 comment







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Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

“Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson

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