Chocolate oatmeal with pistachios, blueberries and avocado

 

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I can never get enough oatmeal, and it’s so versatile that the flavor possibilities are pretty much endless!  Okay, I know chocolate, pistachios, blueberries and avocado might sound a little out there, but it’s one of my new favorite breakfasts!

What you will need:

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1 cup unsweetened almond or cashew milk

1/2 cup old fashioned oats

2 tsp. Unsweetened cocoa powder

1/4 tsp cinnamon

2 tsp. sweetener of choice (I prefer Splenda )

Avocado

blueberries

pistacios

First, heat the plant milk on the stove on medium high heat.  Once it’s boiling, add the oats, cocoa powder, sweetener of choice and cinnamon.  Lower heat and allow to simmer for about five minutes, until cooked.

Take the avocado and cut in half.  Set the side with the seed aside.  While the skin is still on the avocado half, cut slices lengthwise.  Take a spoon and scoop out the slices.

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Place cooked oatmeal in a bowl, top with pistachios, blueberries and avocados and enjoy!

Chunky Avocado soup

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‘This soup is served cold.  It’s so rich and creamy that I absolutely will not be sharing it.  It is very filling and satisfying.  It tastes like it took a long time, but it’s actually very quick and easy!

ingredients-

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2 very ripe small avocados (the ones I used were about 80 g each)

3 green onions

2/3 cup orange bell peppers

1/2 cup chickpeas

1/2 cup corn

1/2 of a tomato, diced

1 cup unsweetened almond milk

1/2 tsp minced garlic

(Edit-optional but recommended- 1 tsp sesame seeds and/or 1/2- 1 tsp. Mesquite seasoning)

Peel and pit the avocados. Place in blender.  Remove the ends and roots from the young green onions.  Put onions in the blender with the avocado.  Add one cup of unsweetened almond milk and the minced garlic to the blender as well.

Blend well.

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Place mixture into a serving bowl (or in my case, a personal one).

Dice the bell pepper and the tomato.  Add the pepper, tomato, chickpeas and corn.  Mix well.

Serve cold.

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enjoy!

Garbanzo bean scramble and avocado breakfast burrito

imageNeed something savory, portable, delicious and vegan for breakfast? Look no further!  I love having these for breakfast, or as “breakfast for dinner”.  My boyfriend absolutely loves them and he is an omnivore!  He told me that he literally has to watch me make these sometime because he refuses to believe that they are vegan (which from him is the highest compliment he could give)!

ingredients-

1 can garbanzo beans (don’t drain the liquid)

6 baby portobello mushrooms

tomato

1/3 cup diced onions

1/2 cup yellow bell peppers

2 small avocados (or one very large one)

whole wheat tortillas

olive oil

Take the can of garbanzo beans (including the liquid in the can) and put in the blender.  Blend until well mixed and pourable.  Leave this mix in the blender for now and set aside.

Cut the avocado in half, and remove the skin.  Cut into slices and set aside.

Next, prep your mushrooms.

Place the mushrooms with the cap side down and cut off the stem with a sharp knife.  Then, take a spoon and scoop out the black “gills”.  Turn the mushrooms over and wipe off with a damp paper towel to remove any dirt or residue from the cap of the mushroom.

Cut mushroom into 1/4 inch thick slices.  Set aside.

Slice the tomato into slices about 1/4 inch thick.  Set aside.

Dice the onions and bell pepper.

imageHeat up a skillet to medium heat.  Once the skillet is hot, drizzle olive oil into the pan. Place the mushrooms on the skillet.  Cook for two minutes on each side.  Take the mushrooms out of the skillet and sit on a plate so that they stop cooking.

Turn up the heat on the skillet to medium high heat.  Put the onions and bell peppers in the pan.  Sauté for a minute or two.

Add the blended garbanzo beans into the pan with the onions and peppers.  Cook and fold onto itself like you would scrambled eggs.  Once the mixture has the approximate thickness of mashed potatoes.  Turn off the heat.

Place the tortillas on a microwave safe plate with a damp paper towel on top.  Microwave for thirty seconds.

Scoop the garbanzo bean mash into the tortilla.  Place mushrooms on top.  Next, add sliced tomatoes.

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Roll the burrito up, folding the smaller sides in first, then the long sides.  Place seam side down.

enjoy!

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