Tag Archives: Breakfast

Coconut Berry Smoothie

We love smoothies in this house. I especially love them because they are quick and easy.  On school days when we are running tight on time, it’s easy to throw a bunch of healthy ingredients into the blender.  It’s also quick and easy to slurp down.  It’s a great way to get a lot of nutrition and still get out the door on time.

Today we made a Coconut Berry Smoothie. The kids downed these in mere minutes and, of course, I thought it was pretty tasty too!

Coconut water is very hydrating and has an amazing amount of potassium.  It also boasts plenty of electrolytes and minerals, making it a better choice than store bought sports drinks.  Just be sure to buy coconut water with no added sugars or juices.

And I don’t think I have to tell you how nutritious berries are, right?

 Coconut Berry Smoothie 1

Coconut Berry Smoothie


  • 1 1/2 cups mixed frozen or fresh berries (I used Trader Joe’s frozen Organic Mixed Berry Blend)
  • 1 cup Coconut Water (I used Trader Joe’s 100% Pure Coconut Water)
  • 1 very ripe banana
  • a few ice cubes if using fresh fruit


  1. Add all ingredients to a high speed blender.
  2. Blend about 30 seconds until smooth

Carrot Pineapple Muffins

I was going to post another delicious soup recipe in honor of yet another snowstorm coming through, but then I thought I better of it.  Instead, I’m going to give you a wonderful sunny muffin recipe that will have you dreaming of spring in the midst of this crazy winter (not that you probably need any help dreaming of spring these days…I’m already on the countdown til spring break!)

Carrot Pineapple Sunshine Muffins

Click above link for recipe.


I swapped out the raisins for dried cranberries.  I also have been having much luck using applesauce in place of oil in sweet recipes and this was no exception.  A great way to skip some calories and fat.  Give it a try!


These would also make a great lunchbox addition for kids.  I sent one with my son to school today for snack.



I’ll be back soon with some of those yummy soup recipes I was referring to.  I have a GREAT one I can’t wait to share!

Overnight Oats – My New Obsession

Mornings are starting to get hectic around here.  It’s hard to get myself and 3 kids up, dressed, fed, teeth brushed, winterized (hats, gloves, coats, shoes) and around the corner to the bus stop in time.  Especially when 2 of those 3 kids need my help with nearly all of those things.  M nearly missed the bus the other day.  Thankfully, the bus driver saw us running down the block and waited.

I’ve decided to at least try to make breakfast easier and less stressful by making it the night before.  These overnight oats are perfect for that!  And they are so yummy!  The kids love them too and with all the great nutrition packed into these jars our tummies are full until lunch.  I got both of these recipes from the blog My Whole Food Life.  I know I’ve mentioned it before, but I am in love with that blog.  Melissa is the amazing woman behind it and she has quite a few recipes for overnight oats.  So, stop on by and check out all her great recipes.

Gingerbread Overnight 

I made these with steel cut oats.  If you like your oatmeal a little chewy, this is the way to go.  If you like your oatmeal creamier, definitely go for Old Fashioned Oats.

ImageAll the ingredients layered in the jar.

ImageImageAll shook up!


I also made Pumpkin Pie Overnight Oats.  I don’t have a picture of this, but we devoured them this morning and they were delicious! My favorite so far.

You could easily make 5 jars at once, one for every morning.  I ate one jar myself, my 5 year old too.  For my almost 2 year olds, I gave them each 1/2 of the jar.  So, I just do 3 at a time and start the process over again the next night.  It only takes a few minutes to throw it all together and give it a good shake.

Breakfast is then as easy as twisting off the lid and handing them a spoon!  Enjoy!

Whole Wheat Banana Berry Muffins

I was tired of sending M to school with a sandwich or tortilla roll ups and wanted something a little different to send, but still filling.  Along come these delicious muffins.  Of course, they are perfect for breakfast as well.  They were a huge hit with the whole family, are so easy to make and have no white sugar.   I think we will be enjoying these muffins quite a lot!


Whole Wheat Banana Berry Muffins

  • 2/3 cup unsweetened vanilla almond milk (or non dairy milk of choice)
  • 1 tbsp ground flaxseeds
  • 1 tsp apple cider vinegar
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup mashed banana
  • 1/2 cup 100% pure maple syrup
  • 1 1/2 tsp pure vanilla extract
  • 1 cup fresh or frozen blueberries (or berry of choice)

Preheat oven to 350 degrees.

In a small bowl, use a fork to vigorously mix together the almond milk, flaxseeds and vinegar.  Mix for about a minute, until it appears foamy.  Set aside.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.  Make a well in the center of the mixture and pour in the milk mixture.  Add the mashed banana, maple syrup and vanilla and stir together the wet ingredients in the well.  Combine the dry into the wet until the dry ingredients are moistened, but do not overmix.  Fold in the berries.

In a nonstick muffin pan, fill each muffin cup 3/4 of the way and bake for 22-26 minutes or until a knife inserted through the center of a muffin comes out clean.

Let the muffins cool, take out of muffin pan and ENJOY!



Banana Pumpkin Spice Pancakes

This recipe is very similar to our very favorite Banana Ginger Pancakes, I just changed out the flavors a bit.  I had some leftover pumpkin puree in the fridge and that was inspiration.  Of course, these were a big hit with the kids and I loved them as well.  I feel they are sweet enough on their own, but feel free to drizzle with a little pure maple syrup.  Serve it up next to your favorite fresh fruit and breakfast is served!


Banana Pumpkin Spice Pancakes

  • 1 1/4 cups whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 tbsp pure maple syrup
  • 1 1/4 cups unsweetened vanilla almond milk (or non dairy milk of choice)
  • 3 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup mashed bananas (about 2 small)
  • vegetable oil cooking spray for pan

1.  In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt.  In another bowl, combine the maple syrup, almond milk, pumpkin puree and vanilla.  Add the liquid to the dry and mix until just combined (the batter will still be lumpy).  Mix in the mashed bananas.

2.  Heat a large skillet over medium heat, then coat with cooking spray.  Pour 1/4 cup batter onto the hot skillet.  The pancake is ready to flip when tiny bubbles appear on top and the pancake is lightly browned on the edges.  Flip the pancake and cook for about 1-2 minutes more until the underside is lightly browned.  Adjust the heat as necessary so the pancakes cook about 1-2 minutes per side.

3.  SERVE and EAT!


The Fall Flavors Continue!

My house smelled AWESOME yesterday as I slow cooked apples in maple syrup, cinnamon, nutmeg, cloves, and ginger for this amazing Apple Cinnamon Baked Oatmeal.  The recipe is courtesy of the blog My Whole Food Life.  I’ve tried many of her recipes now and they are all delicious and healthy.  I suggest you try this one out for yourself.  Your kids will love it too!

Apple Cinnamon Baked Oatmeal


Last night’s dinner was Maple Glazed Tofu and Deep Dish Green with Millet Amaranth Crust.

If you think you don’t like tofu, I suggest you try it this way.  It’s sweet and a little sticky from the maple syrup.  The outside is crispy while the inside is just soft enough.  I slice the tofu in tiny cubes so they get nice and crispy and the sauce covers every bit.  So yum!  I pop these like candy.

The side dish comes from one of my favorite cookbooks Clean Start by Terry Walters.  I love all of her recipes.  They are so fresh and healthy.  Again, if you think you don’t like greens (kale and collard greens), I suggest you try them in this dish.  It is soooo good!  I like the crust to be 75% millet to 25% amaranth, but you can mix it up however you like.  Even my kids like this!


The tofu pieces before I added the maple glaze.  They are delicious just like this!


The tofu after I added the maple glaze…you can see the caramelized sticky bits….yum!



As always, you can click on the recipe titles for recipe instructions.  Enjoy!

Breakfast for Dinner

Before I “went Vegan” my go-to dinner for those nights when I was out of good ideas was breakfast for dinner.  Usually a frittata or egg bake of some kind with hash browns and bacon or sausage.  Well, guess what?  You can still have this super easy and delicious go-to meal even on a meat, dairy and egg free diet.  I thought it  was every bit as tasty and all three of my kids cleaned their plates as well.

Vegan Roasted Vegetable Frittata


Smoky Vegan Maple Sausages


And, of course, hash browns don’t need to be veganized..they just are by nature (assuming you don’t cook them in butter).  I saved myself some time and used frozen hash browns, but you could certainly make them extra tasty by using fresh potatoes.


More lunchbox ideas  (*NOT exclusively vegan)


Leftover Pasta w/ kale in a Lemon-Cashew Cream sauce (I mixed the kale into the sauce), Carrot Walnut Cherry Muffin, Green Grapes and 5 small Angry Bird graham crackers per Matthew’s request of course.


Ham and Provolone on Sprouted Rye Bread w/ mustard, Green Grapes, Strawberries, Annie’s Bunny Crackers and a Pickle Spear (wrapped in parchment paper).


I’ve been working out a lot lately and I’m feeling great!  My runs are getting easier and I’m ready to sign up for a 5K in the near future to keep me motivated.

I met up with my local Mom’s group this morning for a 3.75 mile walk.  Once the girls were down for their nap, I did 30 minutes of Tae Bo.

I still need to complete my plank for the day.  I’m on day 18 of the 30 Day Plank Challenge.  Holy crap, this is getting hard!!!  The last two days were 120 seconds and today I’m supposed to do 150 seconds.  The challenge does state that you can brake it down into smaller segments if you need to, which I just might have to start doing.  This challenge is by far proving to be the toughest so far.  Burpees, squats and pushups were nothing compared to this!