I’m not really a cake girl. When I reach for dessert (which is more often than I care to admit), I go for chewy oatmeal raisin cookies or dark chocolate brownies first. But there is one cake that I can’t get enough of: pineapple upside down cake! Obviously I
can’t shouldn’t eat that for breakfast every morning. So I came up with this oatmeal recipe that combines all my favorite flavors of pineapple upside down yummyness into a healthy breakfast choice!
1/2 cup oats
1 cup water
2-3 pineapple rings or a few chunks of fresh pineapple
1 tsp vanilla extract
1 TBSP brown sugar
A pinch of allspice or cinnamon
Heat the water on the stove and stir in the oats. Once they are fully cooked, remove from heat. Mix in the vanilla extract, brown sugar, and allspice/cinnamon. Toss in the pineapple rings. Voila! One delicious serving of pineapple upside down oatmeal! No better way to start your day in my book : )
Avocados are like candy to me. Seriously. The other day I read about a company that mails you a monthly stash of those delicious green fruits. How perfect! If I wasn’t a cash-strapped twenty something, I’d sign right up! I eat avocados with, on, and in ANYTHING. I realized the other day that I desperately need to include more protein in my vegan diet. I had a can of chickpeas in the pantry and thought… hey! Avocados + chickpeas + a few other good ingredients could be the recipe for a perfect spring lunch. Hence, the avocado chickpea “salad” was born!
*this makes two servings!
1 cup chickpeas
1/2 cup salsa
1/2 red onion, chopped into small pieces
2 TBSP lime juice
Dash of salt and pepper
Fresh cilantro (to your liking)
Mash the avocado with the chickpeas. I like to keep it pretty chunky but feel free to use a food processor if you want a smoother texture. Then stir in the rest of the ingredients. I love cilantro so I definitely added quite a bit. Any salsa will do… I personally love the Mateo’s salsa from Costco or the black bean & corn salsa from Target!
One thing I absolutely love about the South is the drinks (non alcoholic of course!). To say I’m addicted to sweet tea and homemade lemonade would be an understatement. Since the weather is warming up here in North Carolina, I decided I’d try my hand at making some good old fashioned southern lemonade. I lightened it up by using Splenda…mainly because I didn’t have regular sugar at home. Oops! Feel free to use whatever sugar product you like most : ) Also, this recipe is the perfect balance of sweet and tart in my opinion. If you prefer sweeter lemonade or a little more tang, adjust the measurements to your tastes.
Amanda’s Southern Lemonade
8 cups water
2/3 cup Splenda
Juice the lemons in a small bowl. Save the rinds!
Boil 5 cups of water.
Put Splenda in a separate bowl and add 1 cup of the boiling water to it. Stir until it’s dissolved.
Place the lemon rinds in the rest of the boiling water. Remove from heat, cover and let sit anywhere from 30-60 minutes.
Remove the rinds. Mix the lemon-infused water, the sugar water, the lemon juice and the remaining 3 cups of water in a pitcher.
Let chill in the refrigerator overnight and serve on a warm sunny day. Delicious!
One of my favorite things to do after a busy day is to get a little messy in the kitchen with my boyfriend. We LOVE cooking together. It makes it much more enjoyable and we’ve had a blast trying out all the recipes I find on Pinterest. The other day, we were craving our favorite pizza from Sticks and Stones. But neither of us felt like making the 40 minute drive to Greensboro plus the Oscars were coming on! So we found a no rise wheat pizza crust recipe (that was vegan for me of course). It is SOOOO easy and quick and let me tell you… it was absolutely delicious! We scarfed that whole thing down. The recipe is perfect for two people so grab your boyfriend or hubby or best friend, load up on some yummy toppings, and enjoy a hot slice of homemade pizza.
– 1 Tbsp yeast
– 1 cup warm water
– 2 Tbsp olive oil
– 2 & 1/2 cups whole wheat flour
– 1 Tbsp Italian seasoning
– sprinkle of salt
Mix all of the ingredients together*. Press onto a pizza stone or greased baking sheet and top with any ingredients you like. Bake for 12-15 minutes at 450 degrees. Bon appetit!
*I adapted this recipe from here. The original recipe called for regular flour but since I used all whole wheat, you may need to add a little more than a cup of water to get the right consistency for the dough.
The one herb I have a huge weakness for is cilantro. That + cauliflower + lime juice = the yummiest side dish ever! Say hello to roasted lime & cilantro cauliflower.
Cilantro & lime juice (use however many of each you like)
1 head of cauliflower
1 tbsp olive oil
1. Chop up the head of cauliflower and toss with olive oil.
2. Add lime juice and cilantro to taste and toss again until everything is well mixed.
3. Spread on a baking sheet and sprinkle on a pinch of salt or pepper.
4. Roast in the oven for 45 minutes at 350 degrees.
This dish is delicious served warm or cold. The black beans and quinoa are both healthy (and tasty!) sources of protein and the cilantro adds a little extra zest. It is one of my family’s favorite one-pot meals!
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup uncooked quinoa
1/2 cup vegetable broth
1 teaspoon cumin
1 cup frozen (or fresh!) corn
1 15 oz can black beans, rinsed & drained
1/2 cup fresh cilantro
salt & pepper
Heat oil in a medium saucepan. Stir in the garlic & onion and cook until lightly browned.
Add quinoa, broth and cumin. Add salt and pepper to taste, if desired.
Bring to a boil. Then cover, reduce heat, and let simmer for 20 minutes.
Add corn and simmer another 5 minutes.
Mix in black beans and cilantro and enjoy!
Image: Avocado Pesto