Creamy Crunchy Chocolate PB Oatmeal

Without any added fat or sugar,  these are the creamiest, most comforting dessert/breakfast oats!  One what to motivate you to get out of bed!

You need:

-2/3 cup rolled oats

-2/3 cup unsweetened soy milk

-1 tbs cocoa powder

-1/2 tbs pb2 (powdered peanut butter)

-1/2 banana chopped

-1tbs seeds of choice (hemp/flax/chia)
Combine first 4 ingredients in large microwave safe bowl and heat for 1 min then 30 seconds. The. Top with seeds, banana and enjoy!
   
    
   

Homemade California Roll

Every now and then we’ll splurge on some fresh crab at whole foods. Sometimes we just eat it plain, and sometimes there’s some extra with which to experiment. I know it is basic, but I still love a California roll, especially one with real crab.
You need:

-about 3-4 oz fresh crab

-about 2 oz plain Greek yogurt

-1-2 tbs green onion

-Black pepper

-2 seaweed wraps

-1 cup sticky rice of choice (I used a black rice/gf steel cut oat blend– oats make the rice sticky)

-1/4 cucumber slices

-1/4 avocado sliced 
Lay your seaweed sheet on a piece of plastic cling wrap, I put mine on top of a cutting board. 

The only trick I used is a line of water on each end of the nori wrap to help it stick together.

One by one, lay a nori sheet on a piece of plastic wrap (on top of a towel to make easier to handle, without plastic sticking to anything). Spread a layer of rice (actualy optional but recommended) to desired thickness over bottom 1/2 to 3/4 of wrap. Line up veggies/fillings. Spread a line of water (just dip your finer in water (along two ends of the wrap, and roll up, starting at full end and rolling towards empty end.
   
    
    
    
    
    
    
    
 

Pumpkin Banana Chia Bran Muffins

Fall is here and everything pumpkin. If you read this blog, you know I LOVE bran muffins, despite cooking mostly gluten free otherwise. So I had to make a pumpkin version. And I will certainly make more variations on this basic recipe. Maybe an apple cinnamon variety 😀
You need:

3 very ripe bananas

1 cup pumpkin puree

1 tbs coconut vinegar

1 tsp vanilla

1/2 tsp almond extract

1/2 tsp baking powder

1/2 tsp baking soda

2 Tbs sunbutter

Blend on high, set aside, then mix with:
1/2 cup chia seeds

1 cup wheat bran

1/3 cup oat flour

2tbs flax meal

Turn into greased muffin tins and
Bake at 350F for 25- 30 min. Enjoy!!
   
    
    
    
 

Creamy Garlic Beets and Roasted Acorn Squash 

Cut acorn squash in half, where it yields 2 halves wiht a stem or base at the bottom.
Slice into 1/2-1 in rings, making sure they are fairly similar to one another in size. Lay on parchement paper. Spray with coconut oil. Sprinkle with salt, crushed red pepper, and oregano. Bake at 375 for 32minutes until soft and browning slightly at edges.
Meanwhile peel and chop 3 large beets (with stems, no greens).

Chop 1/4 red onion and mix into chopped beets (in 1/2 in cubes).

Make your creamy sauce by blending 1-t tbs cashew butter (or whole cashews or nut butter of choice)

1/2 lemon juiced

3 Tbs warm water

2 large cloves garlic minced

2 Tbs chopped fresh cilantro
Mix sauce into beets and bake at 375 for 40minutes until beets are soft, the smell alone will send you! Serve over rice, gf steel cut oats,  or grain of choice. Serve with avocado and steamed green beans, and always some green onion garnish. Enjoy!
   
    
    
      

    
    
    
   

Dessert/Breakfast Buckwheat Bowl

Best thing to do with leftover grains from dinner, make it into breakfast!  This is a hearty breakfast that tastes like dessert but sticks with you like breakfast should.

In addition to cooked buckwheat groats, I added:
Chia seeds

Sunflower seeds

Pb2 powdered peanut butter (less fat)

Choc chips

Coconut shreds 

Goji berries
About a heaping teaspoon of each ingredient for about 3/4 cup cooked buckwheat. Fresh fruit, cinnamon, ricotta, or honey would also make tasty additions!
Enjoy 🙂