Chocolate Zucchini Baked Oatmeal

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Baked oatmeal is my new breakfast addiction. I mean, I cannot stop experimenting with new flavour combinations! Ask Vicki, each week she looks forward to a new oatmeal bake that we sit and madly devour after our shoot. Seriously people, if you love oatmeal as much as I do (you have it basically every single day) you need to try this. Baked oatmeal will change your mornings!! I love this recipe because you wouldn’t even know there’s veggies in your breakfast. Bring on the fibre!

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Ingredients 

• 1 1/2 c gluten-free oats
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1 1/4 c almond milk
• 1/4 c coconut oil, melted
• 3 tbsp maple syrup
• 1 tsp vanilla
• 1 c zucchini, shredded (1 small zucchini)

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1. Preheat oven at 350
2. Line a 9X5 inch loaf pan with parchment paper
3. In a large mixing bowl combine the oats, cocoa powder, baking powder, cinnamon, and zucchini
4. Spread evenly into the loaf pan
5. Using the same mixing bowl combine the wet ingredients; almond milk, coconut oil, maple syrup, and vanilla. Pour into the loaf pan on top of the oat mixture
6. Bake for 30 minutes or until the liquid has been absorbed
7. Top with nuts, almond butter, or coconut cream

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Enjoy!

Citrus Curry

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I’m not usually a huge fan of curry because I have a very low spice tolerance, but this sweet Citrus Curry is to-die-for! I’ve made it the past two weeks because I can’t get enough of it.. Yes, it is on the milder side but the sweetness of the oranges compliments the other spices so nicely.

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Ingredients 

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 sweet potato, peeled and diced
• 1/2 red pepper, diced
• 3/4 c red lentils, rinsed
• 1/2 tsp curry powder
• 1/2 tsp tumeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 can of coconut milk
• 1 orange, diced
• cilantro

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1. In a large saucepan/skillet, heat oil over medium-high heat
2. Add the onion. Saute for a few minutes until translucent
3. Add the garlic, sweet potato, and red pepper. Saute for a few more minutes
4. Stir in the spices and red lentils. Stir until the veggies and lentils are coated in the spices
5. Pour in the coconut milk and bring to a boil. Once boiling, reduce heat to low and cover pot with lid. Allow to simmer for approximately 15 minutes
6. Stir in the diced oranges and cilantro. Cook for another 5 minutes

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Enjoy!

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Brussel Sprout Slaw

If you live in a climate where there’s cold and long winters (lucky me) you’ve probably realized that it becomes tricky to eat fresh local produce especially since the majority of it isn’t in season. This doesn’t mean that you have to completely switch to eating only carrots, onions, and potatoes; there are other fruit and veggies that are nutrient-dense and readily available over the winter season. Sometimes it just takes a little investigating and creativity. Here are some foods that you should be consuming this winter! Cabbage, brussel sprouts, squash, potatoes, onions, beets, celeriac, carrots, turnips, parsnips, sweet potatoes, radicchio, pomegranates, dark leafy greens (kale or collard greens), and fennel.

Here is a delicious salad/slaw recipe that will not have you missing your lettuce!

On another note, I’m so excited and so grateful that my best friend and photographer is back from traveling in Thailand for the past month and a half! In the mean time I’ve been making do with the resources and knowledge that I have, but my recipe shoots just haven’t been the same without her. I definitely appreciate her photography and taste testing expertise! I find once you’re used to doing something a particular way or you have a set of standards it’s difficult to backtrack… Call me a creature of habit or one with high standards and expectations.. I’m proud of myself though for putting my ego aside and lowering my photography standards to do what I could while she was away. I mean, what was I to do? Put my blog on hold for a month and a half?!

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Equipment: food processor

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Yield: 5 c

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Ingredients 

• 3 c brussel sprouts (ends removed)
• 1/2 c slivered almonds
• 1/2 c dried cranberries
• 1/4 c grape seed oil
• 2 tbsp dijon mustard
• 3 tsp apple cider vinegar
• 1/2 tsp white wine vinegar
• 2 cloves of garlic, minced
• pepper to taste

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1. Dressing: Whisk together the grape seed oil, dijon mustard, apple cider vinegar, white wine vinegar, and garlic
2. Using a food processor, pulse the brussel sprouts until shredded. You may need to do this in two batches depending on the size of your food processor
3. In a large serving bowl mix the brussel sprouts, slivered almonds, dried cranberries, and dressing

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Enjoy! 

Mixed Bean Quinoa Chili

Nothing beats a nice warm bowl of chili on a winters day! I love experimenting with chili because you can basically get away with throwing anything in the pot. It’s a great dish to make when you have veggies to use up. Why throw out veggies just because they’re going soft or bruising? Those are perfect for soup, stews, or chili! It frustrates me when I see or hear about people wasting usable food. Sometimes you just need to get creative!

Quote of the week: Be quick to listen, slow to speak, and slow to anger towards others, for that is not the righteous life laid out for us.

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Yield: 5 servings

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Ingredients 

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 c green pepper, diced
• 1/2 c yellow pepper, diced
• 1 carrot, diced
• 1/4 c mushrooms, diced
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 can diced tomatoes
• 1 can mixed beans, drained and rinsed
• 1 can tomato paste
• 1 c water
• 1/2 c quinoa
• fresh cilantro

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1. In a large pot or skillet, heat olive oil over medium-high heat
2. Once the oil is heated, add the onion and saute until translucent (approximately 2 minutes)
3. Add the garlic, peppers, carrot, and mushrooms. Saute until the veggies are soft. Stir in the chili powder, cumin, and paprika and cover the veggies
4. Add the diced tomatoes, mixed beans, tomato paste, water, and quinoa. Stir. Bring to a boil on high heat
5. Once boiling, reduce heat to simmer on low and cover with lid
6. Let the chili simmer for approximately 20-25 minutes, or until the quinoa has absorbed some of the liquid. Stir occassionally
7. Garnish with fresh cilantro

Enjoy! 

Southern Scramble

I hope everyone enjoyed their Valentine’s Day and was able to spend the day with their loved ones! Unfortunately, I was stuck working all day and my honey-bunny was working all evening.. Thankfully I treat everyday like Valentine’s Day and I don’t need a day with a special label to show people how much I love and appreciate them. Each day I reflect on how blessed I am to have such loving and supportive friends and family in my life. Although I can be rather introverted at times, I don’t know where I’d be without my supportive network. We are social beings who require interactions, companionship, and love. No matter what! The past few weeks I focused on sharing sweet treats for Valentine’s Day. Now that it’s over, I’m going to try and focus on savoury dishes for a while! For as long as I can 😉

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Yield: 5 servings

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Ingredients 

• 1 block of firm tofu (make sure it’s organic and non-GMO)
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 small onion, diced
• 1 c mushrooms, diced
• 1 c green pepper, diced
• 1 tsp chili powder
• 1 tsp cumin
• 1/4 tsp pink sea salt
• 2/3 c salsa (I used mild but feel free to use what you want)
• pepper to taste

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1. Using your hands, crumble the tofu into a large mixing bowl. Stir in salsa. Set aside
2. In a skillet or large pan, heat olive oil over medium-high heat. Add garlic, onions, mushrooms, and green pepper. Sauté for approximately 5 minutes, or until the veggies are soft
3. Stir in chili powder, cumin, and sea salt
4. Add the tofu and salsa mixture to the skillet/pan. Mix everything together. Reduce heat to low-medium and cook the tofu for another 5-10 minutes or so
5. Serve with gluten-free toast, avocado, and pepper

Enjoy! 

Black Forest Mug Cake

There are 5 more days until Valentine’s Day so I’m trying my best to get a few last minute recipes up! I love this recipe! Cake for one, cake for two, you choose. Do you ever have those nights when you get hit by a chocolate urge? Or you could easily go for a slice of moist decadent cake, but are too lazy or don’t actually want to make a cake because you’ll sit and devour the whole thing? (That’s what would probably happen to me.. lol) I have the perfect solution. Mug cake! I don’t know how I didn’t know about this sooner. I mean this is every university students dream. A study treat that is quick to make, doesn’t require many ingredients, and is okay to indulge in. I’m afraid that now I have discovered this it might become a nightly habit.. O well, the more cake the merrier!

Did you know that there are five different love languages displayed in romantic partnerships? We may posses characteristics of multiple love languages but we generally each have one that is more predominant and needs to be met in order to feel loved. They are: Words of Affirmation, Quality Time, Gifts, Acts of Service, and Physical Touch. Can you recognize what your love language is and what your deep emotional need is to feel loved. What about your partner’s?

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Yield: one mug cake

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Ingredients

• 5 tbsp brown rice flour (can substitute with different flour)
• 3 tbsp organic cane sugar
• 2 tbsp vegan chocolate chips
• 1 tbsp cocoa powder
• 1/4 tsp baking soda
• 1/2 tsp white vinegar
• 1/2 tsp vanilla
• 1 tbsp coconut oil, melted
• 4 tbsp water
• 1 tbsp maple syrup
• cherry pie filling
• vegan whipped cream

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1. Spray a mug with cooking oil or coconut oil
2. Add the dry ingredients to the mug first: brown rice flour, cane sugar, chocolate chips, cocoa powder, and baking soda. Mix well
3. Next, using the back of a knife or a spoon form 3 holes/wells in the dry mixture. Carefully pour the white vinegar in one, vanilla in another, and the coconut oil in the last
4. Add the water and maple syrup covering the holes/wells. Mix well
5. Microwave for 2 minutes
6. Allow your mug cake to cool a few minutes and then top with cherry pie filling and whipped cream

Tip: Do not cook your mug cake for longer or else it can burn. The top should be slightly soft/jelly still

Enjoy!

Strawberries’N Cream Overnight Oats

It’s official, I am now the MindFull Kitchen!! I’m sorry to those who liked the old {veegan}ista, I did too and it was fun while it lasted, but I think this is a step in the right direction for expansion and future business ideas. I want to thank everyone who has been supporting me along the way and encouraging me through these changes. I have lots of great recipes up my sleeve that I cannot wait to share! 🙂

This is the second recipe of my Valentine’s Day line-up! I decided I didn’t want to overload you guys with too many sweets and desserts so I have a few breakfast recipes that I think are perfect for the occasion. I am a HUGE fan of oatmeal and I get so excited when I come up with different combinations. Especially when they’re ideas for overnight oats! With overnight oats there are no excuses for laziness or not having time… This recipe will maybe take 7 minutes MAX. Stick the jar in the fridge, leave it overnight, wake up and roll out of bed, grab jar, and out the door you go! So easy!

Strawberry Facts 

-Did you know that strawberries are great for arthritis pain?? They contain phenols which are anti-inflammatory and reduce the activity of the cyclooxyrgenase enzyme (COX), which is often the cause of inflammation.

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Yield: 1 serving

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Equipment: blender or food processor

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Ingredients 

• 1/2 c gluten-free oats
• 1/2 c almond milk (can substitute with any non-dairy milk)
• 1/4 c strawberries (fresh or frozen. If using frozen make sure to thaw)
• 2 tbsp chia seeds
• 2 tbsp flax meal
• 1 tbsp maple syrup
• 1 tsp vanilla

Toppings

• berries/fresh fruit
• nuts/seeds
• almond butter/peanut butter
• shredded coconut

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1. Using a blender or food processor; make the strawberry milk by combining the almond milk, strawberries, maple syrup, and vanilla. Puree
2. In a mason jar or glass bowl; prepare the oats, chia seeds and flax meal
3. Pour the strawberry milk into the jar/bowl. Mix well
4. Refrigerate over night
5. Enjoy cold or hot

Tip: Prepare a few mason jars at the beginning of the week to have grab-and-go breakfasts ready!

Enjoy! 

Raw Chocolate Truffles

Valentine’s Day is quickly approaching so I’ve decided that up until February 14th I’ll be sharing a lineup of tasty treats for the occasion! Or any occasion really! To kick off the Valentine’s Day recipes I’m sharing these Raw Chocolate Truffles. Make these for a romantic night for two, a girls night, or for yourself to enjoy. Seriously, what woman doesn’t love chocolate and a good romance movie??

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Yield: 15 truffles

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Ingredients 

• 1/3 c almonds
• 1/3 c walnuts
• 1/3 c hazelnuts
• 1/4 c coconut oil, melted
• 3 tbsp maple syrup
• 2 tbsp goji berries
• 2 tbsp cocoa nibs (could use vegan chocolate chips)
• 1 tbsp cocoa powder
• 1/2 tsp vanilla
• 1/4 tsp sea salt

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1. Combine all ingredients in a food processor. Blend until ingredients are broken into tiny pieces and the mixture starts sticking together
2. Scoop out 1 tbsp of the mixture at a time and roll in between your palms to form a ball
3. Store in a air tight container in the fridge

Tip: If you want your truffles extra rich feel free to roll them in cocoa powder 

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Enjoy!

The Sisterhood of the World Bloggers Award!

Not only is it my birthday today but I had a lovely surprise of being nominated by Pumpkin and Peanut Butter for the Sisterhood of the World Bloggers Award! How exciting!! This award is so cool because it recognizes the unique voices of women across the world. Blogging is not easy, especially one where you’re sharing recipes. Putting yourself (and your food) out there is risky and is vulnerable to criticism and negativity. Obviously not everyone is going to like what you have to say or share. I’m still learning the tricks of the trade each and everyday but I am thankful for the supportive foodie community I have encountered! Thanks again Pumpkin and Peanut Butter for this nomination! 🙂 Check out her site for some hearty vegan meals that are perfect for this cold winter weather! They just scream cozy!

Here’s the rules:

1. Thank the blogger who nominated you and link back to their blog.

2. Post the award logo on your blog.

3. Answer the ten questions asked by the blogger who nominated you.

4. Nominate seven blogs.

5. Ask ten questions to your nominees.

Questions from Pumpkin and Peanut Butter

1. If you could travel anywhere in the world tomorrow, where would you go?

-British Columbia. I’m told if I go there I will never return. Beautiful mountains, forests, and the ocean all at your finger tips. It’s hippie land. Yoga and lots of vegans!!

2. What is your favorite Oscar-Nominated movie this year?

-To be honest, I didn’t even watch the oscars or know which movies were nominated.. I don’t watch much T.V. Too busy with school, work, yoga, cooking, friends, and family!

3. City girl or country girl?

-A little bit of both! I love the options and adventures a city presents but I definitely appreciate and NEED exposure to nature and the serenity that brings.
4. What is your favorite thing about blogging?

-I love the sense of community! There are so many supportive and inspiring bloggers out there. It’s amazing to see how many  like-minded people there are out there! Especially from all over the world.
5. If you could meet anyone famous, who would it be?

-No one is jumping out at me.. I think if I met anyone famous I would be so nervous and tongue-tied I wouldn’t even know what to say! haha
6. Vegetables or fruit?

-Fruit! You could say I have a bit of a sweet tooth.. And there’s nothing more refreshing and satisfying than juicy fresh fruit.
7. Coffee or tea?

-Oo this is a tough one.. I love both! I think I’d have to say coffee.. I’ve tried giving it up so many times and I just can’t seem to go without. Coffee is my morning drink and tea for the afternoon/evening. It just tastes so yummy! Especially with coconut milk 😉
8. What is one goal you have for your blog this year?

-I feel like I’m always setting so many goals for my blog. A big one is to improve my photography and food arrangements. It’s such an art and takes time and effort! I’d also like to improve my blog so it’s more user-friendly!
9. What is your drink of choice?

-Other than coffee I would choose smoothies! There are so many combinations to try it’s impossible to get bored. Plus they are loaded with nutrients.
10. What is the first thing you do when you wake up in the morning?

-A bad habit that I’m trying to break.. Check my phone! lol Instagram…

I Nominate…

–Strength and Sunshine

–Sophies Foodie Files

–Her Balanced Life

–The Green Bowl

–simplysweetlyveggie

–Seasonal Veg Head

–the Plant Strong Vegan

My Questions for You…

1. What inspired you to start a blog?
2. What would be your dream job?
3. How would your friends describe you in three words?
4. Could you go without chocolate for the rest of your life?
5. What is your favourite meal of the day?
6. What are your goals for your blog this year?
7. If you could be any animal what would it be?
8. If you’re not caught in the kitchen where would you most likely be?
9. Guilty pleasure..?
10. What is your favourite thing about blogging?

I look forward to reading your responses! 🙂

Grilled Basil Cheeze Sandwich

I’ve been grain-free for three and a half weeks and boy did this sandwich taste heavenly! Grilled cheese with a twist. I made a creamy herb and garlic cheese spread that makes a great alternative to cream cheese or other vegan cheese substitutes. Load on the veggies and pair with sweet potato fries for a simple and delicious lunch/dinner! I’m also in the midst of making exciting changes to my blog! A new name and logo, so please be patient with me if you notice anything wacky 😉

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Yield: 3/4 c basil cheeze

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Ingredients 

Basil Cheeze

• 1/2 c cashews, soaked (raw, unsalted)
•  3 tbsp water
• 2 tbsp olive oil
• 2 tbsp fresh basil
• 1 tsp nutritional yeast
• 1 tsp lemon juice
• 1 clove of garlic
• 1/4 tsp pink sea salt
• dash of pepper

Sandwich Toppers

• cucumber slices
• tomato slices
• kale/spinach/lettuce
• sprouts

Sweet Potato Fries

• 1 sweet potato, skin removed and sliced thinly
• 2 tbsp coconut oil
• 1/2 tsp cinnamon
• sprinkle of pink sea salt

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1. Combine all cheeze ingredients in a food processor. Blend until smooth
2. Spread the cheeze on a slice of bread, add the toppings, and grill in a pan until toasty
3. Sweet potato fries: Preheat oven at 375. In a mixing bowl combine all the ingredients and stir until the potatoes are coated with the oil. Spread on a baking sheet. Bake for 20 minutes

Enjoy!