Breakfast Fun

Peanut Butter Cocoa Crunch Cereal

2 cup crispy brown rice cereal

1 cup old fashioned rolled oats or gluten free oats

1/2 cup softened peanut butter or other nut or seed butter,

plus more as needed

1/4 cup unsweetened cocoa powder

1/4 cup brown rice syrup or agave nectar

dash of salt

cinnamon to taste

Add in:

coconut

hemp seeds

chia seeds

chopped nuts

sunflower or pumpkin seeds

etc.

In a large bowl mix together crispy brown rice cereal, oatmeal, and cocoa powder.

Mix in the peanut butter and the agave nectar until well combined.

Sprinkle on the salt and cinnamon and mix. Now add anything else that you would like.

Mix together and press into a lined baking dish. Refrigerate until set, then take a fork or

knife and crumble the cereal into pieces. Store in a air tight container in the fridge.

Serve with milk or eat it without as a snack.

I chose to add in coconut and some hemp seeds, but you can really add anything to

this mix. I also did not add enough peanut butter, so my cereal did not create

clusters. If you would like clusters, I would add more than a half a cup of peanut butter.

On another note, I made Manifest Vegan's Yeasted Mocha Muffins (minus the mocha).

They are gluten free and use sorghum flour which I have never used before. The flour

really added a sweet richness to these muffins. Sorry about the lack of light in the picture.

This was the last of the natural light for the day.

Enjoy your Sunday! Anyone watching The Academy Awards tonight?

I'm Salivating

This week has been a simple one as far as meals go, and unfortunately has resulted in a couple frozen Amy's dinners. I guess you will have that sometimes, and it isn't that bad for you compared to other frozen food (that's what I tell myself). Regardless I have been compensating with green smoothies and fresh salads, as well as that healthy millet and amaranth porridge seen above.

One salad that I have been going crazy over is this Tahini Avocado Chickpea Salad from

Oh She Glows. I tell you, give this girl an avocado and she creates amazing things.

I made this salad twice this week. I just love the dressing. Sadly I am out of avocados now and my mixed greens. One thing I did add to the recipe was the smoked paprika chickpeas.

All you do is heat up some olive oil in a sauce pan, add some chickpeas (in the amount that you wish), sprinkle in some salt, dust with smoked paprika, and saute until the chickpeas are hot and sizzling. The paprika really melded well with the other flavors in the salad.

Since there hasn't been much recipe creating on my end, here are some links to some really tasty looking dishes. There are a few gluten free recipes as well, so check those out if you are interested.

1. Vegan Lemon Curd on Lemon Poppyseed Muffins from Healthy Happy Life.

2. Spicy Cilantro Crackers from Manifest Vegan (gluten-free recipe).

3. Sunbutter Chocolate bars with Stevia from Sketch-free Vegan Eating.

4. Cocoa Crunch and Cinnamon Toast Crunch from Edible Perspective and

Peas and Thank You. These are both gluten free cereals. Yum! I'm hoping

to get to one of these tomorrow or Friday.

5. Chili Cheesecake in the Raw from A Dash of Compassion. Wow! Can't wait to

tackle this recipe.

Hopefully I will have some recipes up for you soon. I have a couple ideas that

I am excited to try.

Happy end of the week to all.

Weekending

Working every other weekend, makes me really thankful for the weekends that I do have off.

Here are some moments I was truly thankful for over the past few days.

~ Catching up with many friends.

~ Sunny weather with a hint of springtime.

~ Reminiscing over college days.

~ Giving a handmade gift to a little friend.

~ A slow Saturday morning, accompanied by scones.

~ Lunch at a favorite spot.

~ Cooking risotto for friends in their home.

~ A new pillow.

~ Many mugs of hot tea.

Here's to trying to bring all that happiness into the work week!

What were some of your happy weekend moments?

Valentines Day

Yesterday afternoon my kitchen was busy and I was a frazzled mess. Don't worry, I cleaned up in time. To make Valentines Day special, I whipped up a Mediterranean inspired dinner. As a result of my efforts, I ran out of time, made a big mess, had a stressed phone conversation with Matt, and had to skip one dish that was planned. No fear, it always works out in the end. Matt gave me a little extra time and I was even gussied up when he walked in the door.

Here are some kitchen happenings of the afternoon.

Three pots bubbling and spelt pizza crust rising thanks to all that warmth.

Many a clove of garlic was chopped. We've been married long enough to not worry about garlic breath. Actually, dating didn't even curb my love of garlic.

Almost ready!

This is what we ate.

Crostini with three spreads. Greek Garlic and Potato Dip, Lentil, and Sun-dried tomato and Spinach Bruschetta.

The Garlic and Potato Dip won the prize. So tangy and garlicky.

Salad Pizza. Spinach tossed with olive oil, balsamic vinegar, salt, and pepper, served on top of a mini pizza crust. It was delicious, especially with the addition of more Garlic and Potato dip.

Grilled Polenta with Triple-Pepper Sauce.

To finish, Chocolate Chip Biscotti and coffee.

Matt spoiled me with calla lilies and chocolate.

I got him a copy of Android Karenina.

Hope you all had a special Valentines Day!

All recipes can be found in the book, Vegetarian Times Cooks Mediterranean.

Bananarama Bread

This bread has got it, yeah baby, she's got it. What is it that she has? A caramelized banana topping that's what. So grab your favorite banana bread recipe and preheat that oven. I tend to gravitate towards Babycakes gluten free Banana Bread. Light and airy and delicious. I love that it uses a liquid sweetener in the recipe so that it is easy to choose a healthier option than cane sugar. I like to use brown rice syrup or coconut nectar. Regardless of the recipe you use, this caramelized banana topping will enhance it to the max.

Mash up one banana with 1 1/2 to 2 Tablespoons of Earth Balance or coconut oil (I have not tried the coconut oil, but I'm assuming it would work well). Stir in 2 tablespoons of your sweetener of choice. I used evaporated cane juice as the bread was a low sugar recipe.

Pour over the bread halfway through the cooking process. The gluten free recipe I use always takes longer to bake than the time given, so I baked the topping for about 30 minutes. If your recipe takes about that long or a little longer to bake, I would just pour on the topping before you put the bread in the oven.

The result is a chewy, flavorful topping that melds with the bread beautifully. I stored my baked bread in the fridge and found that the topping got a little gooey, so I just reheated it when I enjoyed the leftovers. That way the topping would be crispy each time.

Enjoy your weekend!

I'm Salivating

There are so many great recipes and so many incredible blogs. I am constantly bookmarking amazing looking dishes, probably more than I will ever get to try. I do try a lot of them though, and I thought it would be nice to have a regular posting of the deliciousness the Internet has to offer.

First off is this Vegan Flourless Chocolate Cake from Gluten Free Goddess. It was quite impressive. I didn't have the brown sugar the recipe called for when I made this, and I think I missed out on the deep sweet flavor, but regardless it was a great recipe. I was quite impressed with the smooth creamy texture of the cake. Try it sometime, and check out her blog for a better picture of the cake. One that will make you salivate!

Next up is an incredible dish from Angela at Oh She Glows. Her 15 Minute Creamy Avocado Pasta is partially raw (the sauce), and amazing. So amazing that I will be making it again this week. Unfortunately, I did not have any fresh basil and am really hoping to come across some soon. It was delicious without, but I love basil so much that I can imagine how incredible this dish would taste with it. If you get a chance, you must look through her treasure trove of recipes.

This past week we tried a new to us ingredient, canned jackfruit in a brine. While I have had fresh jackfruit (which is a favorite and a rarity), I've never had it canned. I picked up some at an Indian grocery a while back and finally decided to try Chow Vegan's BBQ Pulled Jackfruit Sandwich. The recipe was a simple one with impressive results. Matt really enjoyed it as well. Even though the contents of one can may not seem like much, It could easily

serve 4 - 5 people.

Now for some cookbook love, I made the Smokey Red Bean Chili with Chipotle- Cornbread Dumplings from Vegan on the Cheap. I ended up making it on the stove top, and baking the dumplings in the oven instead of using a crock pot. Both worked out great. It is a deliciously spicy and filling chili.

Finally here are two more gems. Chocolate Peanut Butter Cups from The Kind Diet, and Chocolate-Coconut Truffles from Living Raw Food. I made these for a party and sadly didn't get a picture. These were incredible though. A must try if you get your hands on the books.

And for your viewing pleasure, here are some more recipes I have my eye on.

Easy Coconut Kefir Yogurt from Yum Universe

Glazed Rum Raisin Cupcakes with Walnuts and Orange Chocolate from The Cinnamon Quill

Raw Banana Cream Pie from Manifest Vegan

Kale Garlic Bread from Busy Vegan Mama

Hope you enjoy these and get the chance to try them. What are you salivating over this week?

Comfort Food

This post depicts comfort food at it's finest. Meaning this is the epitome of comfort food for me at this time. Sure I will move onto another dish in the near future, but for now this one has me in a tight hold. Warm, gooey, and delicious!

Gather the fixings for a peanut butter and jelly sandwich. Organic peanut butter, organic raspberry jam, Sami's Millet and Flax Bread, and some soy free Earth Balance. I prefer to use natural peanut butter with no added sugar as well as all fruit jams, but this is what we had in the house. You could also use any nut or seed butter in place of the peanut butter.

Heat up a George Foreman grill, or a frying pan. Assemble your PB & J to your liking, then spread on some Earth Balance on each side of the sandwich (or do this before spreading on the peanut butter and jelly). Grill to perfection.

Try adding some banana slices to the mix before grilling. I was a bit skeptical about the combination of jelly and banana, but it was very tasty.

It really is a dish that could work for any meal. Eating this sandwich takes me back to the days when my sister would eat grilled PB & J instead of grilled cheese. Also makes me wonder why I always opted for grilled cheese.

Pair with a green smoothie so you can feel a little bit healthier about consuming this as a meal.

Happy Tuesday to you all!