Chocolate oatmeal with pistachios, blueberries and avocado



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:


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 )




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.


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


Vegan peanut butter and chocolate chip cookie dough

imageI love eating raw cookie dough!  One of the perks of being a vegan is that I can eat raw cookie dough without worrying about risks associated with eating raw animal products.  This is one of those “sneakily healthy” recipes, because I use garbanzo beans and peanut butter to add a double dose of protein, as well as fiber to this treat!  This is so easy, and definitely worth a try.

what you will need-

image1 can of chickpeas (also called garbanzo beans)

1/3 cup unsweetened cashew milk

1/4 cup sugar (I used pure cane sugar)

1/2 teaspoon vanilla extract

1/3 cup peanut butter

1/2 cup vegan chocolate chips

Open and drain the can of chickpeas/garbanzo beans.  Put the drained beans into the blender, along with the cashew milk.  Place the cover on the blender, and blend until the beans are broken down, and a paste is formed.  I had to stop the blender and use a spoon to stir the mixture and blend again to get it to mash up all the beans.

Take the mixture out of the blender, and put into a bowl or container.  Add the sugar and vanilla extract.  Stir with a hand mixer until completely combined.

imageAdd the 1/3 cup peanut butter.  Blend with a hand mixer until completely combined and smooth.  Make sure that there aren’t any clumps (those are the beans and if there are clumps it’s because the beans aren’t completely mashed up).

imageAdd the 1/2 cup vegan chocolate chips.  Mix with a spoon to avoid crushing the chocolate chips.

imagePut in small containers to serve, or store in the fridge.  I’m not sure how long they last, because I have honestly never had any vegan cookie dough go bad.



Chickpea and Vegetable Chowder

imageI love soup, and this chowder not only has lots of great veggies in it, but because it is made with chickpeas instead of potatoes, it packs an extra protein punch!  It’s naturally gluten free, and is so creamy and filling!  Since fall is right around the corner, this really helps me get into the season.  A warm, thick, chunky and creamy chowder is perfect for a fall afternoon or a fall dinner.

What you will need-

image1 can chickpeas (also called garbanzo beans)

1 can corn

1 can coconut milk (13.5 fluid oz)

1/2 cup carrots (diced)

1/2 cup red onion (diced)

3/4 cup red bell pepper (about an entire medium to large one)

1 small zucchini (about a cup worth)

1/2 teaspoon dried Rosemary

1 teaspoon dried basil

extra virgin olive oil

First, clean all the vegtables.  Take the carrots and slice into small slices, around 1/4 inch thick.  The measuring cup is there to show scale for approximate thickness of the sliced baby carrots.

imageNext, dice the red onion and the bell pepper.   Set the bell pepper, onion and carrots aside.

imageTake the zucchini, and cut into 1/4-1/2 inch thick slices.  Cut slices into fourths.  Set aside apart from the oinion, carrot and pepper mix.

Take out your blender.  Drain the can of chickpeas (I save the liquid and use it later as an egg replacer).  Add the drained can of chickpeas to the blender.  Open the can of corn and drain.  Set aside 3/4 cup of the corn.  Add the remaining corn to the blender.  Shake the can of coconut milk well, open and add to the blender as well.

Secure the lid of the blender, and blend for 20-30 seconds, or until completely blended.  Set aside for now.

Heat up a skillet to medium high heat.  Once the skillet is heated, drizzle olive oil into the pan and add the carrots, onion and pepper.

imageSauté for about three minutes.  Then add the zucchini.

Stir and continue to sauté for another 3 minutes.

Next, put the chickpea mixture from the blender into a large soup pot.   Add the set aside corn and the sautéed vegetables.

imagePut heat up to medium to medium high heat.  Add 1/2 teaspoon dried rosemary and 1 teaspoon dried basil.  Stir well.

Cook for 10-12 minutes stirring occasionally.  Check the carrots and zucchini to make sure it is done. (Yup, taste them!)

I used a grape tomato and spinach leaves to garnish, but this is completely optional.



Easy Garbanzo bean and veggie fry up


This is such an easy and satisfying dish!  I love that it only takes a few minutes to make!  It’s rich in protein and keeps me full for hours.  I also love to use spinach and garden herb tortillas (just check the ingredients in the tortilla) and make this into a wrap.

What you will need-

olive oil (or you can use Pam)

1/2 cup diced onions

1/2 cup diced bell peppers

1 cup yellow squash

6-8 cherry tomatoes, sliced

1 can garbanzo beans

rosemary (completely optional)

ground pepper


Dice the onions, squash and peppers.  Set aside.  Slice the cherry tomatoes. Heat up a frying pan to medium high heat.  Once it’s hot, drizzle olive oil into the pan.  Sauté the onions and peppers for about three minutes, then add squash.  Cook until browned.

imageIt should look like this.  Next, add the sliced tomatoes.

imageStir well.  Cook for another minute.  Drain the can of garbanzo beans.  Add the beans and stir well.  Continue to cook for another minute or so, until the beans are heated up.  Add Rosemary (optional) and ground black pepper.