Yields 1 Serving
1/3 cup oat bran
1/2 cup almond milk (optional)
1 cup water
1 tsp cinnamon powder
1 tbsp flaxseed, ground
1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.
2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.
Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂
Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.
Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!
Yields ~ 5 cups of sauce (~ 8 – 10 servings)
Serving Size: 1/2 cup
7 large apples (I used large Gala apples)
6 large cinnamon sticks
7 tbsp lemon juice
1. Slice all of the apples and remove the cores.
2. Blend together all of the apples with about 1/4 cup water. You definitely don’t want to use more or your sauce will become very thin so try to use a very strong blender.
3. Heat the apple puree on the stove top in a large pot. Throw in the cinnamon sticks (I broke mine in halves) and the lemon juice. Heat for about 15 – 20 minutes till all of the water has boiled. You will see the apple puree bubble and the applesauce will get thicker. Stir frequently.
4. Let the applesauce cool then store into an air tight container. It will remain fresh for a while actually – you can refrigerate it for about a week or freeze it for about a year!
First off, I would like to thank Kylie for nominating me for the Beautiful Lipstick Award! I’m really honored that she and other fellow bloggers appreciate the recipes I post, and I hope I can continue to blog when I go back to college in two weeks! On that note, foodwithmalvi also had its Vegan Double Chocolate Chip Muffins and its No-Cook Chickpea Salad posted on FindingVegan.com so go check that out!
Now, today’s morning recipe. Well, I was reading Peas and Thank You and came across the recipe for Protein Trail Mix Cookies so I decided to make my own version of that recipe and convert it into a Protein Trail Mix Granola! I have to say, it turned out really delicious. While I was making it, I was worried that the protein powder would just be shifted to the bottom of the container and not stick to anything. Boy was I wrong. It turned out pretty perfectly and tasted even better! I had some with coconut yogurt for breakfast this morning and it was phenomenal. There’s a very nice blend of sweetness and crunchiness in the trial mix. And, the oats aren’t baked to the point of granola crunchiness so there’s sort of a cookie texture to the whole trail mix since the oats are in-between a crunchy and a soft texture. Also, you’ll see in the original recipe that raisins were used, but I decided to use a more antioxidant-rich option and threw in some delicious goji berries instead! Moreover, it’s so healthy! There’s no added sugar at all and the trail mix is full of healthy unsaturated fats and a great serving of protein, perfect for a pre or post workout snack or an on-the-go trail mix! I hope you like it.
Yields 12 Servings
Serving Size: 1/2 cup
3 tbsp flaxseed, ground
3/4 cup non-diary milk (I used unsweetened almond milk)
1/4 cup almonds, silvered
1/4 cup sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup semi-sweet chocolate chips or carob chips
1/4 cup goji berries
2 cups gluten-free oats
4 scoops SunWarrior Chocolate Warrior Protein Powder
1/4 tsp vanilla extract
3 tbsp raw honey
1. Preheat the oven to 350 F.
2. In a bowl, mix together the flaxseeds and the milk. Let it sit to the side.
3. In a large mixing bowl, measure out all of the rest of the ingredients and chop the almonds.
4. Your flaxseed and milk mixture should now look like this:
5. If it does, mix it into the bowl of ingredients and stir thoroughly to spread the honey and the flaxseed mixture around. You should start to see clusters forming and the protein powder sticking to the ingredients. It will still seem a little dry to you, but don’t worry because it still will bake perfectly and taste amazing. If you want it to be more cluster-like, add some oil or nut butter, but I honestly can say that this recipe tastes just perfect as a trail mix more than your typical granola.
5. Spray a pan with some PAM or line with some oil.
6. Spread out the trail mix evenly and pat it down.
7. Bake for ~15 – 20 minutes. Check frequently to make sure your nuts are not getting burnt.
8. Let the trail mix cool and then store in an airtight container for several days. Enjoy alone or as a topping to any snack or breakfast dish! I had some with yogurt this morning.
For my snack today, I made a delicious trail mix that was quick to put together. I threw in some goji berries to make it high in antioxidants and the blend of almonds and walnuts made the trail mix high in polyunsaturated and monounsaturated fat! It’s a perfect pre or post workout snack or even just when you are a little hungry.
The Recipe: Antioxidant Trail Mix
Yields 1 serving
30 semisweet chocolate chips (~ 1 tbsp)
5 walnut halves, cut into smaller pieces if you want
1 tbsp goji berries
On a side note, the green roti that I posted a few hours ago ended up getting accepted by Tastespotting.com! I was so excited and happy 🙂 Check it out if you get a chance. Also, for dinner, we made a hearty green stew “chili”!
The Recipe: Green Stew “Chili”
Yields 4 – 6 servings
2 cups cooked kidney beans
2 cups kale
3 large celery stalks
2 medium tomatoes
1 tbsp seaweed kelp
1 cup broccoli
1/2 bell pepper any color
1 tbsp garlic powder
1 tbsp olive oil
1 tsp turmeric powder
1 tbsp cumin seeds
1 tsp black pepper
Directions: Green Stew “Chili”
1. Blend together the bell pepper, kale, and broccoli to make a heavy stew gravy.
2. Pour the kidney beans in with the gravy in a large pot. Let it bubble for a while and cook.
3. Cut all of the other vegetables and throw them into the pot when you start to see the bubbling occur. Sprinkle in all the spices as well and mix thoroughly. Allow the stew “chili” to cook for about 10 minutes. Serve warm! Enjoy alone, with some bread, or tortilla chips.
Yields 8 – 10 mini pizzas
1 eggplant, chopped into circles
2 tbsp cheddar or mozzarella cheese (if vegan, use vegan soy cheese or substitute with some veggies!)
2 tbsp olive oil
1 tsp garlic powder
8 – 9 fresh grape tomatoes, diced
1. Chop the eggplant into circles.
2. Lay them facing up one side on top of a foil and drizzle a little olive oil on top of each. Place the foil into the oven (I used my toaster oven and it worked just fine). Roast for about 5 minutes and then flip the pieces over and roast the other side for about 5 minutes.
3. Remove your slices (they will be hot so be careful!). On the side, dice your tomatoes and crush with the backside of your spoon so they become mushy (a little like the consistency of sauce). Drizzle the tomatoes with the remaining olive oil and mix together.
4. Top your eggplant slices with the tomatoes and then the cheese. Sprinkle your garlic powder on top.
5. If you want the cheese melted, microwave your pizzas for about a minute or you can enjoy just like that since the eggplant is already warm!