What I Ate Wednesday (28)

I’m in somewhat of a rut at the moment—not only because I’m super busy, as per usual, but also because inspiration’s lacking. I need recipe ideas like crazy . . . nothing tastes “exciting” anymore, especially since I eat more or less the same breakfast and lunch every. single. day. Plus, there’s also the fact that, while I consider myself a foodie, food and cooking aren’t HUGE, all-consuming passions for me. Don’t get me wrong, I adore my culinary creativity, but I’d rather spend my time in the painting studio rather than the kitchen.

So, today’s WIAW (obligatory thanks to Jenn!) is pretty basic. Since learning about my (temporary) metabolism issues, I’ve been snacking a lot, but I was both busy and lazy yesterday, so I didn’t bother photographing all my noshes, just so ya know.

Breakfast

Oats cooked in coconut milk + water, cinnamon, nutmeg, organic brown rice protein powder from Nutribiotic, ground flaxseed, 1/4 an apple, 1 dried fig, and some pecans. I'm also loving the warmer, lighter mornings!

With Spring’s arrival, warm oatmeal has gone out of fashion, and a new season of overnight oats has made its debut. Thanks to Katie, I now enjoy never-ending bowls, too—huge helpings of dreamy-creamy oats prepared using this little trick.

Lunch

Steamed broccoli & spinach with pumpkin seeds; soup, recipe follows, with 1/2 cup chickpeas added; a generous slice of homemade bread; 1/4 an apple & dark chocolate from Chocolove.

I only have one more kabocha squash in the fridge, so Mission: Use Up All the Winter Produce is nearly complete. With the other squashes, the husband and I made a delicious soup for our weekly meal.

Curried Coconut Cream of Kabocha Soup

Serves 8-10

Ingredients

1 Tbs. olive oil

2 kabocha squashes, peeled, de-seeded, & cubed

1 Tbs. coconut oil

3-4 garlic cloves, minced

2 tsp. minced fresh ginger

1 large Vidalia onion, diced

2 carrots, coined

1 Tbs. curry powder

1 apple, chopped

1 14-oz. can coconut milk (lite or full fat)

1 vegan bouillon cube

1 tsp. quality sea salt

Black pepper, to taste

Chopped fresh cilantro, to serve

Directions

1. Preheat oven to 350˚ F. Toss cubed kabocha squash with olive oil with salt & pepper to taste. Spread cube onto a baking sheet and roast 30-45 minutes, or until tender. Set aside.
2. In a large pot, heat coconut oil and sauté garlic, ginger, onion, and carrots for 2-3 minutes. Add curry powder, stirring well to coat veggies. Add apple and squash cubes, coconut milk, and 1-2 cups of water (depending on the desired consistency, thinner or thicker).
3. Using a hand blender, purée the soup until creamy and smooth (or if using a food processor or blender, purée in batches, then transfer back to the big pot). Add bouillon cube, bring to a boil, then simmer for 5-10 minutes to develop flavor. Add salt and pepper, and serve hot, garnished with fresh cilantro.

For a protein boost, add cooked chickpeas or lentils.

Dinner

Last night, we dined with good friends—it was originally supposed to be our monthly vegetarian potluck, but our usual group of 6 or 7 was reduced to just 4, so I don’t think it can necessarily qualify as a potluck, then.

Delicious Indian/Middle Eastern pilaf; raw veggies; and hummus.

I provided dessert--and a raw one, at that. I won't give any details yet . . . you'll just have to wait for the recipe, coming soon!

Question: How do YOU get out of a food/recipe rut? How do you make mundane meals more fun?

What I Didn’t Eat Wednesday (19)

Sometimes, life gets hectic—that has been quite the case for me lately, not only explaining my absence since (gasp!) last Wednesday, but also justifying this different sort of WIAW, in which I’ll feature three meals I’ve eaten recently . . . but certainly not today. I just didn’t have the time to prepare pretty dishes and snap photos; nevertheless, I just looooove participating in Jenn’s weekly extravaganza, so I just had to write up a post at the last minute.

Breakfast

Lately, I’ve been intrigued by the deep nutrition in foods—such as antioxidants, micronutrients, and the like. I’ve also been needing a break from the winter, which inspired this tropical treat.

Brazilian Banana-Açai Oats

I prefer this bowl served cold, but you can also cook it if you prefer.

Serves 1

Ingredients

1 Sambazon Pure Açai Smoothie Pack

½ cup milk alternative of choice

½ tsp. coconut extract

½ cup rolled oats or oat bran

Pinch of salt (optional)

½ banana, chopped

Dried apricots, chopped

Cashews, brazil nuts, or pistachios

Flaked or shredded coconut

Chia seeds or ground flaxseed

A drizzle of agave nectar (optional)

Directions

Blend together açai smoothie pack, milk alternative, and extract. In a bowl, combine mix with oats and let sit in the fridge overnight. Add listed toppings as desired in the morning.

Lunch

I’m sooooooo happy I’ve fallen in love with salads again . . . but in order to prevent another burnout, I’m really striving to mix things up with neat and unusual combinations.

Ballpark Salad

This salad was inspired by all the foods one can usually find at a sports stadium

Serves 1 as a full meal

Ingredients

¼ cup dry lentils, cooked and drained

¼ small Vidalia onion, diced

1/3 cup diced tomatoes

1 Tbs. barbecue sauce of choice (I used Annie’s Original BBQ Sauce)

1 garlic clove, minced

2 cups greens of choice (I used spinach, as always)

1 carrot, coined

1 celery stalk, chopped

½ cup sweet corn kernels

1 dill pickle, chopped

1 serving pretzels of choice (I used Newman’s Own High Protein Pretzels)

Roasted, salted peanuts

Sauerkraut

Catsup, to taste

Mustard, to taste

Bragg’s Liquid Aminos, to taste

Salt & pepper, to taste

Directions

1. In a small bowl, stir together lentils, onion, tomatoes, barbecue sauce, and garlic. Set aside.
2. To assemble salad, just throw together remaining veggies, top with lentil mixture, pretzels, peanuts, and sauerkraut. Drizzle with mustard, catsup, and aminos as desired, as well as salt & pepper, and serve!

Dinner

If I’d had my choice for tonight’s dinner, I think I’d have cooked up some Lebanese fare. Here’s one of my favourite recipes of all time!

Eggplant Monazalat

Inspired by Sanaa’s 8^th Street Gourmet in Sioux Falls

Serves 6

Ingredients

2 large eggplants

1 Tbs. olive oil

1 large onion, diced

3-4 garlic cloves, minced

1 Tbs. ground coriander

1 28-oz. can diced tomatoes

½ cup lemon juice

½ cup tahini

Salt & pepper, to taste

Pine nuts, to serve

Directions

1. Halve eggplants lengthwise, sprinkle flesh with salt, and allow to sit for at least 30 minutes. Wash away excess salt and then coarsely chop eggplants.
2. Preheat oven to 350˚. In a large pot, sauté onion and garlic in oil for 1-2 minutes. Stir in coriander, coating everything well, before adding tomatoes. Bring to boil and allow to cook for several minutes so some of the juice boils away.
3. Transfer veggie mixture to a greased 9×14-inch baking pan. Cook in oven for 30 minutes.
4. Meanwhile, in a small bowl, stir together lemon juice, tahini, salt & pepper until a very liquid-y consistency is achieved—you may need to add a little water. Remove baking pan from the oven, evenly pour sauce over the dish, then bake for another 5 minutes. Serve hot, garnished with pine nuts.

Delicious served alongside/on couscous.

What I Ate (Intuitively) Wednesday (13)

In my quest to rediscover a healthier relationship with food, I have recently focused on two things:

1) Balancing macronutrients

What can I say? I love carbs (whole grain, of course), but recently, with all the squash I’ve been devouring, I sort of realized I was probably overdoing it a bit a lot. I consulted the fabulous Leanne for advice, and she, too, pointed out how carb-heavy my diet appeared. So, for the moment, I’m focusing on consuming a better balance of protein, carbohydrates, and healthy fats.

2) Eating intuitively

I love to eat, but sometimes, I find myself eating by the clock, rather than listening to my tummy. Now, I’m really, really trying to recognize hunger signals, to relearn what it feels like to be truly hungry—not just a little peckish, not starving to the point when I’d eat my own hand (figuratively speaking, of course), but something in-between, just hungry enough to need sustenance so I can concentrate and thrive. Few things are worse than desperately needing a snack in the middle of a 3-hour painting class, let me tell you! However, on the other hand, just because it’s noon, that doesn’t mean it has to be lunchtime if I’m not hungry.

So, without further ado, here are today’s eats. Thanks, Jenn, for yet another WIAW!

Breakfast

In my last post, I discussed getting creative with Thanksgiving leftovers, and I featured my Savoury Thanksgiving Parfait. Well, here’s another idea for you:

Day-after-Thanksgiving Oatmeal

Serves 1

Ingredients

½ cup milk alternative of choice

½ small roasted sweet potato*

½ cup rolled oats or oat bran

Pinch of salt (optional)

1/3 cup leftover cranberry sauce

Chia seeds or ground flaxseed

Pecans or walnuts

Other dried fruit of choice (optional)

Sweetener of choice (optional)

*Feel free to leave the skin on, if you like. You won’t even notice it!

Directions

In a mini-food processor, blend milk alternative and sweet potato until thick, smooth, and super creamy. Add to a saucepan, along with oats, salt, and a couple tablespoons of water. Bring to a boil, then reduce to medium heat and cook until desired consistency is achieved. Transfer to a boil, and top with cranberry sauce, chia or flaxseeds, nuts, and any other toppings as desired.

This cranberry sauce is TO DIE FOR. I’m not exaggerating in the slightest when I say that it’s the best I’ve ever eaten, hands down. Here’s the recipe, just in case you want to find out for yourself.

The Best Cranberry Sauce in the Universe

Makes about 2.5-3 cups

Ingredients

12 oz. fresh cranberries

2 ripe pears, chopped

2 cups water

10-15 drops of liquid stevia

¼ cup crystallized ginger

Directions

Combine cranberries, pear, and water in a saucepan. Bring to a boil, cook on high heat until the cranberries burst, then reduce to low. Stir in stevia, then simmer until desired thickness is achieved. Once finished, stir in crystallized ginger. Serve chilled or at room temperature.

Mid-Morning Snack

Three hours after breakfast, my tummy was needing a little pick-me-up. Considering my high-carb breakfast (moreso than usual, thanks to the sweet potato), I chose a boost of protein—homemade soy yoghurt.

Lunch

I was rushed for time today and threw this meal together in about 10 minutes.

A pilaf with couscous, chickpeas, green peas, carrots, corn kernels, walnuts, and raisins; steamed spinach; a hunk of kabocha squash; and a couple squares of Chocolove's 77% Cocoa Dark Chocolate for dessert.

Afternoon Snack

My lunch was, again, a little heavy on the carbs. So, I enjoyed a serving of pistachio nuts and a pear.

Dinner

One of my favourite dishes, African Peanut Stew, here pictured served alongside millet. This was the first meal I made/ate immediately after deciding to become vegetarian two years ago! I’ve tweaked my recipe a few times since then, and this is the final draft:

Autumnal African Peanut Stew

Serves 6-8

Ingredients

3-4 garlic cloves, minced

3 Tbs. minced fresh ginger

1 large onion, diced

2 stalks celery, chopped

1 Tbs. garam masala

2 tsp. coriander

1 tsp. red pepper flakes, or to taste

1 28-oz. can diced tomatoes

½ cup peanut butter

3 cups fresh green beans, ends trimmed & cut into 2- to 3-inch pieces

1 small butternut squash, roasted & cut into bite-sized pieces

2 cups cooked chickpeas

½ cup finely chopped cilantro

2-3 cups vegetable broth

Salt & pepper, to taste

Crushed peanuts, to garnish

More chopped cilantro, to garnish

Directions

1. In a large pot, heat 1 Tbs. oil and sauté onion, garlic, and ginger until translucent, about 2-3 minutes. Add spices, stirring well to coat everything, and cook for another minute or so.
2. Add tomatoes, peanut butter, green beans, squash, chickpeas, cilantro, and broth. Bring to a boil, then reduce to low, cooking until green beans are tender, about 20-30 minutes. Add salt and pepper. Serve hot, garnished with crushed peanuts and cilantro.

What I Ate Wednesday (7): Detox, Day 6

Well, six days into my detox, I’m feeling quite well indeed. My tummy hasn’t been torturing me at night, and my sugar cravings are nearly non-existent.

So, what exactly have I been eating on my detox quest? Well, let’s find out, shall we? Featuring my seventh What I Ate Wednesday, courtesy of Jenn.

Breakfast

One of my favourite breakfasts this time of year: Pumpkin Pie Oats! And the pumpkin wasn’t even from a can—I roasted it myself!

Mid-Morning Snack

When I visited Whole Foods last Friday, I indulged in a loaf of sourdough bread. It’s not whole grain, granted, but it’s fermented . . . and delicious! Even more so with a little homemade vegan pesto.

Lunch

I was craving Asian food, and this was what resulted:

A sort of "deconstructed" sushi bowl (recipe follows), alongside a braised daikon radish, and a pear.

Fruity Fusion “Deconstructed Sushi” Salad

This is sort of like lazy maki—no rolling necessary. A bit inspired by this recipe.

Serves 1

Ingredients

1 cup shredded red cabbage

½ nori sheet, cut into strips

½ cup shelled edamame

½ pear, chopped

1 Tbs. chopped cilantro

For the Dressing

1 tsp. brown rice vinegar

1 tsp. soy sauce, tamari, or shoyu

1 tsp. sesame oil

½ tsp. brown rice syrup (optional)

1 tsp. each minced ginger & garlic

Pepper, to taste

¼ cup dried shortgrain brown rice, cooked and cooled

Chopped walnuts, to serve

Pickled ginger, to serve

Directions

Combine dressing ingredients, and set aside. Toss together cabbage, nori strips, edamame, pear, and cilantro with dressing. Serve on top of rice, garnished with walnuts and served with pickled ginger.

You could also add some shredded carrots, chopped cucumber, red bellpepper, sweet potato, or even kabocha squash.

Afternoon Snack

Finally got around to trying a Blueberry Muffin Larabar. It was okay—not my favourite flavour, though.

Dinner

Whereas lunch was Asian-themed, dinner was delightfully Mediterranean.

An abundant spinach, roma tomato, cucumber, and parsley salad with hummus, whole wheat couscous, and a couple stuffed grapeleaves, otherwise known as "dolmas".

Dessert

Detox shouldn’t exclude occasional desserts . . . if they’re healthy, of course, and especially if they include HOMEMADE, low sugar vanilla soy yoghurt. Yes, my first attempt at making my own yoghurt went fabulously, thanks to this lovely machine. I will be posting a tutorial and recipe soon, I promise!

Homemade vanilla soy yoghurt, a little homemade granola, some pistachios & raspberries, and a chopped dried fig. Dried figs are sort of my weakness. <3

The Most Wonderful Time of Year

And that just doesn’t apply to the Christmas season, in my opinion!

I mentioned on Friday how I already have the holidays in mind—and what better way to pre-celebrate than with breakfast! I noticed this morning that some Bartlett pears I purchased earlier this week were finally perfectly ripe, so following the trend commenced by Pumpkin Pie Oats and continued by Plum Pudding Porridge, I indulged in some gingerbread . . . oatmeal, that is!

Gingerbread Breakfast Bowl

Serves 1

Ingredients

½ cup oat bran or rolled oats

1 tsp. pumpkin pie spice*

¼ tsp. ground ginger

Pinch of salt (optional)

½ cup milk alternative

1-2 tsp. blackstrap molasses

1 tsp. vanilla extract

Chia seeds or ground flaxseeds

½ pear, chopped

Dried figs, chopped

Dried cranberries

Chopped pecans and walnuts

Candied ginger (optional)

*See my Carrot Cake Oats for a homemade blend.

Directions

Sift together oats, spices, and salt in a saucepan. Add milk alternative, ½ cup water, molasses, and extract, and bring to a boil before reducing to medium-low heat and cooking until liquid is mostly absorbed and oats are creamy. Transfer to a bowl and add toppings as desired.

So warming and comforting! I actually used steel-cut oats for this bowl. If you prefer steel-cut, I suggest soaking 1/4 cup overnight in your milk alternative of choice + water, so that the cooking time in the morning is only about 5-7 minutes, not 25-30. Works like a charm!

Yesterday, I went to one of the local co-ops, and look what I found!

From left: a turban squash (New discovery! Wow!), two acorn squashes, a pumpkin pie squash (that's what it was called?!), and my favourite, a butternut squash! *drool*

I seriously flipped (figuratively, not literally). I am a rabid squash-aholic. Expect to see many a squash recipe in the coming months, my friends!

Question: What’s your favourite oatmeal combination, especially during the colder months? Do you like love squash?

The Letter “P”

You may have noticed that, when it comes to “naming” recipes, I really like alliteration. It may be a bit cheesy sometimes, but hey, it’s catchy and cute, too. So, today, I’m back with two new recipes highlighting several yummy ingredients that all start with the letter “P,” as you may have already guessed.

Plum Pudding Porridge

As the days grow progressively colder, I’ve frequently found the approaching holiday season on my mind—first, pumpkin pie oats, now this, and there’ll be more to come, certainly!

Serves 1

Ingredients

½ cup oat bran

1 tsp. pumpkin pie spice*

Pinch of salt (optional)

½ cup milk alternative

½ tsp. lemon or orange zest

Chia seeds or ground flaxseed

½ plum, chopped

1 prune, chopped

1 dried apricot, chopped

1 tsp. raisins

1 tsp. chopped candied ginger (optional)

1 tsp. chopped walnuts

1 tsp. chopped pecans

*See my Carrot Cake Oats for a homemade blend.

Directions

In a saucepan, combine oat bran, spice, and salt, whisking with a fork to combine well before adding milk alternative, ½ cup water, and zest. Bring to a boil, reduce heat to low, and cook for 1-2 minutes. Remove from stovetop, and add toppings as desired.

This week’s main dish (made in bulk on Sunday night) featured several more P’s, actually, and mucho deliciousness! I’d been craving pasta for ages, and considering we had, like, 10 boxes of Jovial Food’s Whole Grain Einkorn Linguine (which is excellent, might I add) in our pantry, I decided it was high time to make some Italian food.

Protein-Packed Pumpkin Spinach Pasta

Inspired by this recipe

Serves 8

2 cups dried soybeans, soaked overnight and cooked

1 Tbs. olive oil

1 Tbs. cumin seeds

1 large onion, chopped

6-8 garlic cloves, minced

1 tsp. paprika

1 28-oz. can diced or crushed tomatoes

1 lb. fresh spinach leaves

1 tsp. nutmeg

1 29-oz. can pumpkin purée

2 Tbs. chopped fresh rosemary

2 tsp. Italian seasoning

Salt & pepper, to taste

1 lb. whole grain spaghetti, linguine, or other long pasta variety

Roasted walnuts, to serve

Directions

1. Heat oil and cumin seeds on stovetop until seeds begin popping. Quickly add onion and garlic, sautéing until translucent. Stir in paprika, followed by tomatoes and spinach. Allow the spinach to wilt completely, about 2 minutes, before sprinkling in nutmeg. Reduce heat to medium-low, and allow to simmer for a few minutes, until excess tomato juice boils away.
2. Meanwhile, boil water for pasta. Add noodles plus a pinch of salt, and cook according to package directions until al dente.
3. Back to the sauce—stir in pumpkin, remaining herbs and spices, and, finally, cooked soybeans. Cook for 2-3 minutes. Add salt and pepper as desired. Serve over pasta, garnished with roasted walnuts.

What I Ate Wednesday (5): Sick Edition

Ever since I became interested in healthy, wholesome eating 3 years ago, I’ve noticed a tremendous boost in my immune system—meaning, I rarely get sick, even when I’m surrounded by sneezing university students. Yeah, I have tummy trouble upon occasion, but otherwise, I’m generally able to elude cold and flu season.

Not this time, however. Yesterday, around lunchtime, I felt my nose running slightly. An hour later, my eyes began aching. And by afternoon’s end, I felt pretty tough and wanted nothing more than to curl up in bed—which is precisely what I did around 7:30 last night.

Now, I’m not really that surprised about my condition. I should have guessed I would find myself a bit under the weather when my boyfriend started sniffling a few days ago, following by a fever and coughing. No matter how healthy and preventative I may be, there’s no escaping germs in such a close proximity—only luck could have spared me in this situation.

All the same, just because I wasn’t able to avoid this cold, I can still effectively treat its symptoms and heal myself naturally. One of the greatest strategies: diet. It’s common knowledge that certain foods treat colds better than others. So, today, I ate to cure. I’m a busy girl who can’t really afford to miss class or cancel commitments—I need to feel better, fast!

Breakfast

Woke up feeling pretty okay. Started the day with my usual lemon juice and liquid chlorophyll shot—both have powerful detox and antioxidant properties, and the latter has a whole sling of other benefits.

Not the best tasting drink in the world, but sometimes, even we health freaks can't like everything, right?

I’m no expert in in-depth nutrition, so when I was consulting The World’s Healthiest Foods, an incredibly useful site, I was pleasantly surprised to learn that my standard breakfast is naturally a powerful cold and flu fighter. Oats are rich in beta-glucan, a soluble fiber that boosts your immune system, and plums and prunes are good sources of vitamin C (as are most fruits and veggies).

Steel-cut oats, soymilk, ground flaxseed, pumpkin pie spice, 1/2 plum, raisins, a chopped prune, and pecans.

After breakfast, I crashed in bed for another hour or so before I felt energized enough to start my day. Fortunately, I don’t have class on Wednesday mornings. So, I went outside for a breath of fresh air, a splash of vitamin D-infused sunlight (Indian summer!), and a cup of Yogi tea. Today’s featured flavour: Green Tea Goji Berry.

I seriously need to get some prettier mugs. This one (which I use all the time) actually belongs to my boyfriend's best friend, our other housemate.

Seriously, I would totally agree to be Yogi’s spokeswoman; I ADORE their products! I always have several of their teas in my pantry (and I’ve yet to try I flavour I didn’t enjoy), but today’s choice was influenced by the well-known facts that both green tea and goji berries are exemplary sources of antioxidants. It warmed my body, mind, and soul.

Lunch

On Wednesdays, my boyfriend leaves around 11:00 and I don’t have class until 1:00, so I usually like to make a special little one-serving lunch for myself. Today’s mix-and-match meal was very, very yummy.

Hummus-stuffed sweet potato (recipe to follow), seaweed salad, and a bowl of cantaloupe and raspberries for dessert. And no, it wasn't one of those listeria-infected Colorado cantaloupes--I double-checked! No worries!

I had a sudden craving for seaweed this morning, so I quickly rehydrated some and made a side salad with a little shoyu, sesame oil, and toasted sesame seeds. Sea vegetables are some of the healthiest foods of all . . . and some of the most delicious, too!

I also had my grown-up, vegan version of a baked potato. When I was a little girl, my mum would make me baked potatoes with cottage cheese whenever I wasn’t feeling very well, so this is major comfort food for me.

Hummus-Stuffed Sweet Potato with Orange-Balsamic Drizzle

Inspired by this recipe (which is fabulous, might I add!)

Serves 1

Ingredients

1 large sweet potato, roasted for about 40 minutes until tender

2-4 Tbs. hummus

1 medium stalk celery, chopped

2 Tbs. chopped scallions

1 Tbs. dried cranberries

1 Tbs. chopped parsley

Salt & pepper, to taste

For the dressing:

1 Tbs. orange juice

1 tsp. balsamic vinegar

1 tsp. olive oil

Afternoon Snack

“An apple a day keeps the doctor away.”

I also had a piece of my Basic Banana Bread—and this loaf was completely free of added sugars! Instead of 1/3 cup liquid sweetener, I used 2 dropper-fulls of liquid stevia, and it worked like a charm! No strange aftertaste whatsoever.

Dinner

A delicious Italian recipe that I’ll share on Friday—pumpkin-spinach pasta.

Dessert

I made Leanne’s amazing Raw Carrot Cake “Cheese”cake again last weekend. Delish! And no, I didn’t eat all four remaining pieces, hahaha.

And now, I’m off to indulge in a few bites of that delicious cantaloupe, followed by bubble bath before crawling into bed. I’m tired and looking forward for an early night and sweet dreams. Hopefully, all my efforts today will pay off tomorrow, and I’ll feel more energetic . . . energetic enough, at least, to roll out my yoga mat for a few asanas.

The Cycle of Seasons

Greetings, fellow foodies! Summer is officially over: mornings here are now crisp and chilly, the leaves are falling, and few things sound more comforting than a turtleneck sweater and a hot bowl of oats for breakfast.

This morning, I opened my first can of pumpkin for the season. Why? Well, for one, we’re out of fresh fruit—grocery shopping will ensue later today—but as per the autumnal weather, a bowl of pumpkin-y goodness sounded delish.

Pumpkin Pie Oatmeal

I adore pie. I adore pumpkin. I adore pumpkin pie. Hence, I particularly adore this recipe. This breakfast is serious comfort food, but also wonderfully healthy.

Serves 1

Ingredients

½ cup rolled oats, oat bran, or steel-cut oats

1 tsp. pumpkin pie spice*

Pinch of salt (optional)

½ cup milk alternative

½ cup canned pumpkin purée

½ tsp. vanilla extract

Chia seeds or ground flaxseed

Dried fruit & nuts of choice

*See my Carrot Cake Oats for a homemade blend.

Directions

Combine oats, spice, salt (if using), non-dairy milk, pumpkin, extract, and ½ cup of water in a saucepan. Cook over high heat, stirring occasionally, until desired consistency and creaminess are achieved—remember, steel-cut oats take significantly longer to cook than rolled oats or oat bran. Stir in chia seeds or flaxseed, and garnish with dried fruit and nuts as desired.

You can tell the mornings are a bit grayer than usual, thanks to the subdued lighting.

This breakfast is SO filling!

Alongside pumpkin, I’ve also been enjoying lots of sweet potato, namely in the form of biscuits.

Sweet Potato Biscuits

When I visited my grandparents as a little girl, my grandma often served homemade biscuits with maple syrup for breakfast. They weren’t whole wheat, and they certainly weren’t vegan, so I’ve recreated the recipe with a special, sweet potato twist.

Serves 12

Ingredients

2 large sweet potatoes

¼ cup + 2 Tbs. unsweetened applesauce

1-2 Tbs. maple syrup (depending on how sweet you like your biscuits)

2 tsp. apple cider vinegar

1 tsp. salt

2 cups whole wheat pastry or spelt flour

1 Tbs. + 1 tsp. baking powder

Directions

1. Preheat oven to 400° F. Stab sweet potatoes with a fork several times, place on a baking sweet, and roast at least 40 minutes, possibly even an hour. The softer the potatoes, the better—and even better if they are slightly caramelized. Once finished, allow potatoes to cool, but keep oven at 400° F for the biscuits.
2. In a large bowl, mash cooled sweet potatoes with a fork. You can leave the skins on for extra fiber if you like. Add applesauce, maple syrup, vinegar, and salt, stirring well.
3. In a separate bowl, sift together flour and baking powder. Add wet ingredients. Stir in 4 to 6 Tbs. of water as needed, just enough to adhere the dough. Then, on a greased baking sheet, divide dough into 12 balls and bake for 20 to 25 minutes, or until tops are lightly browned, crisp, and firm to the touch. Serve warm.

Hearty and wholesome. I made these on Wednesday, and today, there are only 2 left! I'll have to make another batch this weekend.

Finally, concerning my giveaway, I’m moving the entry date back a few more days, so you still have a chance to comment and perhaps become one of TWO lucky winners! Be sure to sign up!

What I Ate Wednesday (2)

I had so much fun with my first WIAW last week that I’m planning to permanently join the Peas & Crayons bandwagon! So, here we go!

Breakfast

When I first discovered the joys of oats three years ago, this was the very first combination I tried. Yes! I remember thinking, “Grapes? On oatmeal?” Weirdly enough, it works–and obviously, I was hooked.

Hodge-Podge Oats

Also affectionately known as Bric-a-Brac Oats.

Nighttime Ingredients

½ cup rolled oats or oat bran

Pinch of salt (optional)

½ cup milk alternative

½ tsp. vanilla extract

Morning Toppings

Chia seeds or ground flaxseed

Chopped apple

Halved red grapes

Dried apricots, chopped

Pecans, coarsely chopped

Sweetener of choice, to taste (optional)

Splash of extra milk alternative as needed

Breakfast was accompanied by a mug of hot tea, featuring my newest favourite flavour from Yogi: Mayan Cocoa Spice. Seriously, it’s like drinking dessert!

[Source]

Lunch

Today’s meal was one of my classic bean-and-grain salads. Last weekend, I made a HUGE batch of pesto from my 4 overgrown basil plants, knowing that, soon, they’ll wilt and wither, and so, I was also inspired by the end of summer–soon, autumn will officially be here and I plan to take advantage of summertime flavours while they still last (which won’t be much longer!).

End-of-Summer Salad with Homemade Pesto

Serves 4

Ingredients

1 cup dry white beans, soaked overnight, cooked, drained, and cooled

1 cup dry barley, soaked overnight, cooked, drained, and cooled

2 large tomatoes or 20 rehydrated sundried tomatoes, chopped

1 large cucumber, chopped

4 scallions, chopped

¼ cup homemade pesto (recipe below)

4 garlic cloves, minced

2 Tbs. lemon juice

2-3 tsp. Italian seasoning

Salt & pepper to taste

For the pesto:

[This makes a big batch, so you’ll have plenty leftover.]

4 cups packed basil leaves

2/3 cup olive oil

1 cup roasted walnuts

6 garlic cloves

Salt & pepper to taste

Directions

1. To make pesto, combine basil leaves, olive oil, walnut, garlic, and salt & pepper in a food processor and blend until smooth. Simple as that!
2. In a large bowl, stir together all ingredients as listed. Equally easy! Serve chilled.

End-of-Summer Salad with Homemade Pesto on a bed of spinach, accompanied by a side of red grapes.

Afternoon Snack

Last weekend, I remade my Gluten-Free Blueberry-Cornmeal Coffeecake, only this time in the form of muffins. When I first shared the recipe here, there was no pretty photo—just a picture of the remaining crumbs! Obviously worth repeating.

The sweetness of the blueberry, combined with the earthiness and crunch of the cornmeal, is ADDICTIVE!

So, today's snack consisted of a muffin, 2 dried figs, and 3 dried dates--my favourite sort of sweet treats!

Dinner

Even though I’m reveling in the end of summer, I’m also craving autumnal flavours, which prompted me to make chili. But not just any old chili–Aztec Chocolate Chili! I’ll share the recipe in an upcoming post.

A bowl of Aztec Chocolate Chili, accompanied by a slice of whole wheat-cornmeal bread I made last weekend. Best. Bread. Ever. I had a second slice after dinner . . . for dessert, hehehe.

What I Ate Wednesday–First Edition!

I’ve decided to jump on the WIAW bandwagon at last—it’s an easy way to keep posting regularly despite my busy schedule and connect with other foodie bloggers, thanks to Jenn at Peas & Crayons. So, here we go!

Breakfast

Ahhhh, my favourite meal of the day! I’m always rather devastated when I arrive at the bottom of my bowl of oats and breakfast is over for another day. Am I weird? Just a wee bit, most definitely.

As you may have noticed, I tend to cram my breakfasts with nutrition and variety. I try to concoct something that will “stick to the ribs,” as the old saying goes, and few things do that better than oatmeal.

Overnight oats topped with 1/2 peach, 1 dried fig, goji berries, roasted peanuts & cashews, and chia seeds. Fabulous, and stuck with me for 5 whole hours!

Lunch

My schedule allows me to come home for lunch everyday, and I like something fresh and veggie-tastic—hence, usually salads with a grain or crackers on the side, followed by fruit and a little sweet treat.

Spinach salad topped with celery, cucumber, chickpeas, craisins, sunflower seeds, and homemade balsamic vinaigrette, accompanied by couscous, a serving of dried dates, and some super dark chocolate.

Today’s chocolate was a brand I’ve never had before, The Tea Room, and the flavour was Yerba Maté & Cacao Nibs, two superfoods! It was quite enjoyable indeed.

[Source]

Afternoon Snack

This honestly depends on my mood and whether or not I’m in class, but I try to stick with a combination of protein, complex carbohydrate, and healthy fat. Today, I was really craving a Trio Bar from Mrs. May’s Naturals, specifically the Blueberry variety.

[Source]

Dinner

Dinners usually consist of beans, grains or pasta, and cooked vegetables, whether in stews, curries, casseroles, or just all jumbled up together. Sandwiches sometimes make an appearance, too.

Tonight's meal featured a pocket pita stuffed with chickpea, apple, beet salad--recipe to come soon! I topped the pitas with alfalfa sprouts I grew here at home (HUGE money saver), and I had some extra beets and apple slices on the side.

Night-Night Snack <–That’s what I called it when I was little! And obviously I still do!

In order to prevent waking up too early with a HANGRY tummy, I like to eat something right before I go to bed—something soothing and sleep-inducing, so no garlicky hummus for this hummus fiend. Tonight, I’m craving granola, but we’ve none on hand at the moment, so I’m thinking some peanut butter and celery will have to do. Or perhaps some more of those horribly addictive dried figs. We shall see!