Strawberry Cream Bircher Oats🍓🍓

As far as breakfasts go these overnight oat jars pretty much win in my household. Flavour combos and additions are endless so there’s no getting bored. This here beauty was my most recent combo and felt compelled to share the recipe cause it was just. that. good☺️ 

So, as promised, here’s the recipe. Enjoy!! 

IMG_3869.JPG

Jar food... is there anything better?! 

 

STRAWBERRY CREAM BIRCHER OATS

serves 1

1/3c gf oats

1tbsp hemp seeds

1tbsp chia seeds

pinch of sea salt

6 small organic strawberries sliced

1/4tsp pure vanilla

1c cashew milk (check out my milk recipe!) 

method 

Slice 4 strawberries and layer in the bottom of your jar. In a large glass measuring cup measure out all remaining ingredients (except for strawberries) and stir. Ensuring the chia is evenly distributed. Carefully pour oat mixture into your jar. Add in remaining sliced berries and cover with lid to rest overnight. 

Dog Days of Summer

Summer goes fast doesn’t it? Up here in Canada we get approximately 60 solid days of summer give or take a few and if you blink you just might miss them. 

I knew I was going to be working ALOT this summer. I took the better part of the beginning of the year off to travel and train and while I thought I’d prepared myself for the work I guess I wasn’t expecting the repercussions. At the end of December last year I was suffering burnout. Unsure that was actually a thing I did a little research and it turned out yes indeed it was. Exhausted pretty much ALL the time, trouble sleeping, and constantly needing to nap taking the first 6 weeks off in January-February was not only needed it was necessary. Well, here we are again.... Feeling pretty much the same symptoms I went to the doctor last week to find out WTF is going on with me. Waiting on results... I’ll let you know. 

This is actually a good post and I feel GOOD post believe it or not. Presently I am enjoying a full week off. I am in Niagara with my best girlfriends with all our misters and baby Maia at a gorgeous Air BnB. I am tapping away whilst sitting poolside with the mister reading beside me. Le SIGH... My hash tag this week has been #neverleaving🙂  The besties went winery hopping leaving us to relax and make PEACH CRUMBLE. It’s peach season here in Niagara so what better way to show case that.  

IMG_2837.JPG

greasing the vessel😊

 

IMG_2864.JPG

🍑🍑🍑🍑🍑🍑🍑🍑 

FullSizeRender.jpg

Walnuts for crunch (and health) 

 

FullSizeRender.jpg

Slicing all dem🍑🍑🍑🍑🍑 

 PEACH CRISP (for 7 people)

Ingredients  

  • 9 large peaches 
  • 2tsp maple syrup
  • 1 1/2c gf oats
  • 1/4tsp sea salt
  • 1tsp cinnamon
  •  1/2c almond flour
  • 2tbsp brown sugar
  • heaping 1/2c chopped walnuts
  • 2tbsp melted vegan butter 
  • 2tbsp melted coconut oil (plus more for greasing pan) 
FullSizeRender.jpg

Dry ingredients🥄🥄 

METHOD 

Preheat oven to 350.  Mix all dry ingredients together then add melted oil and butter to make the crumb. Slice the peaches and add maple syrup to coat. Spread crumble mixture over peaches evenly and place on middle rack in oven. Bake for 42 minutes. I cranked my oven up to 400 add baked for an additional 15 to ensure the peaches were juicy. Serve with nice cream or coconut whip cream. So good!!! IF you make this recipe, please lmk how it goes! 

Oh and let’s make a pact to try to milk the rest of this summer for all it’s worth. Time waits for no one and we are worth every second💛 

 

FullSizeRender.jpg

All ready for the oven☺️ 

FullSizeRender.jpg

She’s just so pretty😍 

FullSizeRender.jpg

Going in🍑🍑🍑 

............. 

 

FullSizeRender.jpg

Just waiting on vegan ice cream!!!!😁 

Pancakes

I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog! 

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add🤗) but I’m also a fan of fanning them out for a more personal approach haha... 

There are SO many ways to top these beauties but my personal favourite is my homemade granola (see recipes), sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter.. 

pancakes

The “Fan” Approach😉

BUCKWHEAT SORGHUM PANCAKES (serves 2- 1 hungry mister and me)

  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 3tsp baking powder
  • 1/2tsp fine sea salt
  • 1tsp cinnamon 
  • 2tbsp liquid coconut oil
  • 1 flax egg *1tbsp ground flax and 2 1/2tbsp warm water
  • 1c nondairy milk (I use homemade cashew)

Method:

Prepare flax egg and set aside for 5 minutes until it starts to gel.  In the meantime in a separate bowl sift all dry ingredients and set aside.  Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk.  Add wet to dry.  There is a very good chance you may need to add more milk.  Don't be shy.. Add more until you get your desired consistency. Mix well so there is no dry ingredients hiding in your batter.  Heat non-stick pan with coconut oil.  Drop into desired sized cakes and wait for some bubbles to appear until flipping.  I store in preheated oven until all are done and then go to town with either stacking or fanning.  Load em up with whatever toppings you have on hand and scarf them down !!

*If your milk is cold your liquid coconut oil may start to harden making for a fine mess.  Warm the milk or leave out at room temp so you avoid this.  I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop.  You can bring it back I promise..  

*Also, note that the batter recipe is sugar-free.  I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2tbsp of sweetener of choice .  The fruit, granola and maple syrup at the end makes this decadent as it is.

 

 

 

 

 

IMG_7745.JPG
IMG_7384.JPG

the STACKED approach🙌🏼

Walnut Tofu Meat

I have been meaning to get this one on here for a long time and TBH I thought it was until I reposted another fabulous bolognese on my feed and realized that it hadn’t made it up yet. Well today is the day. We originally made this recipe for tacos cause a)who doesn’t love meaty tacos and b)TACOS. AMI RIGHT?? A couple days after eating said tacos I was trying to figure out what to do for dinner when I realized that I had the makings for spaghetti bolognese at my fingertips.

I have been vegan now for almost as long as I’ve been sober. When I gave up the booze a few other things came for the ride. Cigarettes, same day as booze. Gluten came next and then dairy and meat. Fish was the last to fall off and that was about 5 years ago. I was pescatarian for about two years after I got sober and truth be told I really needed to be. My body was going through a major transition detoxifying and I needed the rich fat from the fish to not literally lose my mind. I started to feel incredibly guilty about it and eventually that went too. What does this have to do with tofu bolognese? Not much except for the fact that sometimes I still really miss eating a carnivores diet. There I said it. I have no intention on starting again, kinda like I’m never going to drink again but this is a one day at a time kind of liked for me so I’ll just say today☺️

To the SAUCE! I looked in my fridge that day, saw leftover tomato sauce, leftover tofu meat and a lightbulb went off. OF COURSE! How can this be bad? I was somewhat worried about the texture but then all the memories of meat bolognese came back and I knew that this sauce was going to rock my world.

Walnut Tofu Meat

1 1/2c walnuts 1package extra firm tofu 1 tsp each garlic powder, onion powder & oregano 1/2 tsp each ground cumin, cayenne, smoked paprika 1tbsp nutritional yeast 1tbsp olive oil and maple syrup 2tbsp tamari 2tbsp tomato paste

Crumble walnuts in food processor until pea sized. Mash tofu with fork (or hands!) until pea sized. Whisk wet and dry ingredients together and combine with walnut and tofu mix. Spread on baking sheet and bake at 350 for 35 min. Stirring at half way to ensure even baking. 


Homemade Tomato Sauce

1can of San Marzano tomatoes 1/2 yellow onion diced 2 cloves garlic minced Pinch of cayenne (optional) 2tbsp tomato paste Salt and pepper to taste 

Sauté onions, add garlic. Add tomato paste and cook 1 min. Add tomatoes, cayenne and cook on simmer for approx 30 minutes. 

Cook pasta, heat pan with 1tbsp of olive oil, add walnut meat just to heat through, add 1-2c of tomato sauce (more if you like really saucy-less if you like more meaty😊) to create the bolognese. I added in fresh basil, baby spinach and black olives for punch but certainly can be omitted. Buon Appetito🍝

public.jpeg
public.jpeg
public.jpeg
public.jpeg