Thanksgiving or Christmas fab, quick, and filling breakfast and snack ideas.
All of which are Gluten Free. Easy. And low in fat.
First, cake for breakfast.
In oatmeal form. You will think you are eating cake. Literally.
Guilty confession: I was eating the oatmeal as I was snapping pictures. I couldn't help myself.
The first words out of my mouth after trying my first bite: "Oh, Heavens."
Paul's first words: "Wow, this tastes exactly like carrot cake."
You can have confidence in following the recipe exactly, and ending up with the best. breakfast. ever.
Carrot Cake Oatmeal
From Angela Liddon over at www.OhSheGlows.com (she has gorgeous photos, hop on over and take a look!)
Note From Angela: This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.
Note from Ashlee: I have only tried the low-fat version. Which excludes the nuts, shredded coconut, and coconut cream (I use almond milk instead). I suggest following this version if you are avoiding higher fat foods. I loved it this way and was full for hours. The only change I made besides reducing the fat was to double the recipe.
Yield: 4 servings
2 cups finely grated carrot (about 2 large)
2 cups almond milk
2 tbsp full-fat coconut milk cream (or use more almond milk)
2 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/4th tsp ground nutmeg
pinch of salt
1 cup regular oats
2 tsp pure vanilla extract
1/2 tsp lemon juice (optional, I didn't add this)
2 tbsp chopped walnuts, divided
2 tbsp raisins, divided
4 tbsp pure maple syrup
4 stevia packets (optional, for added sweetness)
1 tbsp sweetened shredded coconut, for garnish
1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)
Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 4 tbsp of maple syrup. Remove from heat and portion into bowls.
Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.
Megan loved this stuff so much that she stole Paul's oatmeal, and then scooted a little chair up to the stove to devour the pot!
Something green. Nutrient-packed. Creamy.
Sweet apples, combined with creamy bananas and creamy sweet dates, some almond milk. Jam-packed with baby kale or spinach.
Apple pie in a jar.
Your taste buds and energy levels will be very happy.
Apple Pie Green Smoothie
By Ashlee Crozier
2 cups baby kale or spinach, tightly packed and heaping (don't be shy! really pack it!)
1 and 3/4 cup almond milk
2 ORGANIC (NO CHEMICAL SHAKES, HERE!) large Gala apples, or other sweet apples
1 1/2 to 2 frozen bananas
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 Deglet Noor Dates (or 3 medjool dates, but I have not tried using medjool yet)
4 stevia packets
1 cup ice
Put almond milk and greens (spinach or baby kale both taste great) in blender and blend until all greens are pulverized.
Add remaining ingredients and blend until smooth.
I like to blend the greens first, with the milk, so that I have enough room to add more greens (on my ambitiously green days) and room for the remaining ingredients without killing my blender.
I was introduced to deglet noor dates by my sister, Aimee. They are only 26 calories per date! They are so delicious. I bought mine at Costco -- huge tub! Perfect in this shake, and they don't give me a tummy ache like blended medjool dates sometimes do.
Lastly, pumpkin pie smoothie, revisited.
Lower in fat. Quite delicious. Ready in minutes.
Pumpkin Pie Smoothie, Revisited (Low Fat, Easy prep)
By Ashlee Crozier (inspired by this smoothie)
Note From Ashlee: Removing the chia seeds and oatmeal also removes the issue of the shake being too thick. It also means you can have your insta-shake; no more overnight preparation. That's more like it! I feel very hydrated after having this snack, and it meets all of my energy needs for hours. Yummy little treat.
2 cups almond milk
1 and 1/4 cup canned pumpkin
1 tsp blackstrap molasses
1 1/2 frozen ripe banana
2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)
1. Throw everything in your blender all at once.
3. Blend until smooth. One full cycle in my Blendtec does the trick. Drink, and enjoy!
I hope to be able to post two fabulous main dishes to grace your Thanksgiving table. They are loved by meat-eaters and vegetarians alike.
I am also re-working Cauliflower Bechamel to taste similar to Chicken Alfredo. Loved by my kids, and taste testers (thanks, Rachel!).
We leave this Saturday morning for California.
Are you traveling for Thanksgiving?
How do you survive the Holidays and stay healthy?
Paul says he will have Turkey on Thanksgiving day, just to shake off the title, "vegan." He says he's a whole foodist, not a vegan.
Wherever you're headed, I hope you stay safe!