Plant-based Oatmeal

Plant-based Oatmeal, is it possible?

Some people wonder whether they will need to give up oatmeal once they start their plant-based or vegan journey. The answer is: of course not!

While there are many alternative plant milks on the market, all of them have additives that I am less than comfortable consuming on a regular basis. Hence, I go with milk and mylk-less version of the oatmeal, which tastes delicious.

Cocoa Nibs

I love cocoa nibs as they are the most pure form of chocolate. They come straight from cocoa beans, and have a delicious nutty flavour, with superb crunch that I just love!

Cacao nibs are one of nature's richest dietary sources of magnesium, excellent source of iron and dietary fiber. 

If you did not try them yet, I think your should! 

Here is the recipe for the oatmeal from my food blog. Enjoy it!

http://easyfoodcreations.blogspot.com/2017/03/vegan-oatmeal.html

Healthy Lunch Box - Tuna Salad

Salads

I love salads for breakfast and lunch. I find them more filling and they do not make me feel sleepy in the early afternoon. 

Tuna Salad

I love this salad as it is fast to make and most of the ingredients I always have at home. The recipe combines number of sensations and tastes to tickle your senses. We have sweet (corn), umami (tuna), salty (dressing, celery), crunchy (celery, nuts), spicy (mustard), sour (yoghurt/kefir). This is one of the reasons it is a perfect lunch box food.

Ingredients

1 can of tuna chunks in water
1-2 tbsp corn
1 celery stalk
0.5 yellow/green/red pepper
0.25 red onion
2 tbsp pine nuts, roasted
Dressing: 1 tbsp mayo, 1 tbsp mustard (I like to use strong mustard line Colmans), 1 tbsp kefir or yoghurt, salt and pepper
Optional: dried herbs

Instructions

Divide drained tuna to smaller pieces. Dice celery, red onion, and pepper.

Mix tuna with veggies then add the dressing. 

Top it up with pine nuts and dried herbs.

Healthy Lunch Box - Hemp Hearts Muffins

Super Power Muffins

These are super power muffins, rich in healthy fats abundant in chia seeds and hemp hearts. I like muffins as a lunch box snack as they are compact to pack and easy to eat.

Ingredients

0.75c spelt flour
0.75c oat flour
10 tbsp hemp hearts, milled
2 tbsp flax seeds, milled and mixed with 0.5c water
1 tbsp chia seeds, milled
2 ripe bananas
1 tsp baking powder
0.5 tsp baking soda
0.75c water
0.25c honey
2 tbsp pumpkin seeds
Few drops of stevia (optional)

Instructions

1. Blend bananas with some water. 
2. Mix all ingredients in a bowl.
3. Place the dough in the muffin forms.
4. Bake at 177c (375F) for 20-25 min.

Healthy Lunch Box - Savoury Chickpea Flour Muffins

Healthy Lunch Box Series

Many of the snacks found in kids lunch boxes are packaged snacks, such as chips, pretzels, candy bars, granola bars, and cookies. While some are worse than others, and occasionally you might find something that is not loaded with fats, sugars, and chemicals. 

I want to show that preparing healthy snacks at home is not a rocket science and can become an adventure and lesson in healthy living.

Savoury Chickpea Flour Muffins

Who does not love muffins? Although often they are associated with sweet cakes, they can be a perfect savoury snack. Today's recipe is inspired by my exploration of chickpea flour recipes. While I tried many sweet recipes, I like chickpea four more in savoury dishes.

 

Chickpea Flour

I love chickpea flour as it is one of the healthiest flours, comprising of 25% protein, 14% fat, and 61% carbs. According to the nutrition data it is a great source of folate, B6, thiamin, iron, magnesium, phosphorus, potassium, copper, and manganese, and fibre.

Recipe

Ingredients:

2 cups of chickpea four (aka besam flour)

2 tbsp flax, milled and combined with 4 tbsp water

1 tsp baking powder

0.5 tsp baking soda

50g sun-dried tomatoes, socked (reserve water)

4 tbsp olive oil

1 tbsp balsamic vinegar

10 olives, pitted and chopped

1 tsp dried thyme

1 tsp dried rosemary

1 tsp organo

15 tbsp water from soaking sun-dried tomatoes

Preparation:

1. Mix all ingredients together.

2. Add it to the muffin forms, to about 2/3rd of each form.

3. Bake in a preheated oven at 375F (177c) for 25 minutes.

4. Enjoy!

Breakfast - Zucchini Pancakes

I love having salad for breakfast. There is something strangely satisfying for me in a mix of greens and some veggies that I am struggling in finding in many other breakfast dishes. Today I accompanied the salad with baked zucchini and sweet potato pancakes.

Ingredients:

Veggies: 1 large sweet potato, 1 large zucchini, 1 small onion

Grains: 0.5 cup of oats

Spices: ground caraway seeds, salt and pepper,

Other: 1 tsp baking powder

Preparation:

1. Grate veggies and mix them together.

2. Mill oats into a flour. Add it to the veggie mix together with all remaining ingredients.

3. Bake at 200c for 15-20 minutes on each side.

4. Enjoy!

Super Power Salad

I love salads! In the summer time I can eat salads for breakfast, lunch, and dinner... and even as snacks in between. Here is one of my favourite creations. This recipe was originally posted on my recipe blog - easyfoodcreations.blogspot.com,  and it created a lot of buzz in G+ communities. It is time for you to try it too!

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Ingredients:

2c of young cabbage

2 kale leaves, stems removed 

1 large Apple (I like Granny Smith)

1 large carrot

2-3 tbsp dried cranberries

6 tbsp sunflower seeds

6 tbsp pumpkin seeds

Dressing:

4 tbsp olive oil

Juice from half lemon (about 3-4 tbsp)

Juice from 2 inch grated ginger (about 1-2 tbsp)

2 tbsp poppy seeds

Salt and pepper

The salad is best served the same day, but can stay in the fridge for 2 to 3 days. 

1. Grate cabbage like you would for coleslaw.

2. Chop kale into small thin strips.

3. Grate Apple and carrot ( large eye grater).

4. Add remaining ingredients and mix well.

5. Mix the dressing and pour into the salad. Mix everything well.

6. Enjoy!