My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Interview with Danny Collier

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I can’t share many details of the contest yet but I can share this interview with Danny Collier.

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Danny is a Plant-Based Nutrition Coach, Personal Trainer, Creator of Simplicity Fitness, speaker and model. You can find out more about him at his website Simplicity Fitness or follow him on Facebook.

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Your website says you are a “Holistic Health and Fitness Coach” but what does that mean?

When most people think about fitness, they think about working out and exercising the body.  I focus on the whole person – body, mind and heart and I’ve developed a health and fitness program called Simplicity Fitness around that philosophy.  The guiding principles of Simplicity Fitness are as follows:

Clean Nutrition – Whole foods that promote alkalinity and decrease inflammation.

Functional Fitness –  An integrated approach to maximizing your fitness capabilities emphasizing balance, flexibility and strength in all planes of motion to achieve a lean, fit body in a minimal amount of time.

Wellness – A strong, centered heart and mind attained through conscious, meditation practice and acts of service.

How long have you been plant-based/vegan and how did this come about?

It will be six years in September.  My dad was diagnosed with cancer in September of 2007.  A few months prior to his diagnosis I read the China Study by Dr. T. Colin Campbell.  If you haven’t read the book, it documents 24 years of research in China examining the relationship between the consumption of animal based food and chronic western diseases (diabetes, cancer and heart disease).  The study concluded that the counties in China with the highest consumption of animal based foods had much higher death rates from western diseases than the counties that ate more plant-based foods and very little animal products.

So I decided on the day my dad was diagnosed to go completely vegan and I’ve never looked back.

What drives you to live this way?

When I first decided to live this way, it was completely about personal health reasons.  However, over time it’s become about so much more than that.

First off, by living a plant-based lifestyle I’m being consistent with my values.  I’ve always loved and admired the beauty of animals and after doing some research on the factory farming industry and learning more about the mistreatment of animals during the process, it didn’t sit right with me.  Factory farming also has a negative effect on our planet as well.  In fact, according to the FAO (The Food and Agriculture Organization of the United Nations), animal agriculture is responsible for 18% of all human-induced greenhouse gas emissions.

I’ve also found that a plant-based diet is the best way to improve sports/athletic performance.  In fact, more and more professional athletes are turning to a plant based diet.  One of the main reasons the diet is so effective for athletes is because whole plant foods are highly alkaline and help your body to recover quickly after exercise/workouts.  Obviously, when you recover quicker you’re able to train harder and more often. 

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What do you typically eat in a day?

I’ll usually start my day with a big smoothie:

  • 1 Banana
  • 1 cup of mixed Berries
  • ½ Beet
  • 1 handful of spinach or kale
  • 1 TBS of raw pumpkin seeds
  • 1 scoop of VegaONE
  • 1 cup of water
  • ½ cup of almond milk

I’ll have a mid-morning snack of some kind around 10:30am; raw trail mix, an apple, a raw food bar, or a small bowl of whole grain cereal with almond milk.

Lunch can be anything from a big salad to a black bean and avocado burrito.  I’ll usually have another snack in the afternoon and finish with a big healthy dinner.  One of my favorite meals is a veggie salad super food wrap.

Put in Large bowl and cut up finely:

  •  4 large handfuls of spring mix (or baby spinach)
  •  2 handfuls of broccoli slaw
  •  3/4 cup cooked but chilled quinoa
  •  1/4 cup cooked but chilled buckwheat
  •  1 to 1 1/2 sliced avocado
  •  1/2 red pepper (finely diced)
  •  1 apple (finely diced)
  •  1/2 tomato (optional)
  •  1/2 cucumber (thinly sliced – optional)
  •  1/2 cup raisins (optional)
  •  1 tsp oregano
  •  1 tsp basil
  •  1 tsp turmeric
  •  1/2 tsp cayenne pepper
  •  1 tsp freshly squeezed lemon juice
  •  1/2 cup raw pumpkin or sunflower seeds
  •  Braggs Liquid Aminos (salad dressing alternative) as needed (moderate amount)
  •  Very moderate amount of olive oil (optional)

Spread hummus on Ezekiel wrap and put salad on top. 

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What does your workout routine look like?

It varies.  I love being outside in the sun, so I try to get in a couple hikes or jogs a week.  Lately I’ve been doing yoga every morning, which is great for the whole self (body, mind and heart).  I try to keep things pretty simple; limited fitness equipment/machines and mostly body weight and plyometric types of exercises moving naturally in all planes of motion.

I really like the TRX Suspension Trainer.  It’s just a simple strap that allows you to utilize your own bodyweight to do hundreds of full body exercises and stretches.  It’s particular great for the core, as virtually all the exercises require being in a plank position.  It’s effective for all fitness levels and is super versatile as you can train with it just about anywhere; your home, the park, the gym, etc.

Can you share a success story about one of your clients?

I have two clients (Darren and Jordan) that I’ve been working with for about the past 6 months.  Darren is a 24 year old professional golfer who came to me wanting to lose some weight, decrease his body fat percentage and improve his golf game.  He was very dedicated and open to doing to whatever to meet his fitness goals.  So I put him on a plant-based meal plan and began training him 3 days a week.  As of last week Darren is down 25 lbs. and has dropped 9% of his body fat.  His driving distance has also increased as well.

Jordan is a 23 year old woman whose goal was to lose some weight and a few inches off her waist size.  Though she wasn’t as open as Darren to jumping totally into the plant-based lifestyle, I’ve worked with her on making changes in her diet and she’s began attending my monthly plant-based potlucks.  I also started training her two nights a week mostly with the TRX and plyometric exercises with limited rest time in between exercises.

As of last week, Jordan is down 18 lbs. and has dropped 2 pant sizes.

What advice can you give someone who is just beginning to transition to a plant-based diet?

Lean into the lifestyle and take your time to do the research and educate yourself as much as possible on healthy eating and nutrition.  Try out new recipes, and work with a nutrition coach who can offer you guidance on your journey.

Do you have advice for someone who has been plant-based for a while but not seeing the results they want?

Some people have this perception that all they need to do is exclude animal products from their diet and they’ll reap all the proclaimed health benefits that a whole food plant-diet has to offer.  The truth is, if you’re replacing the animal products with nothing but processed junk food, you’re health won’t improve and most likely you’ll feel more sluggish and lethargic than before.  This is precisely why I tell people to lean into the lifestyle and learn as much as possible about the variety of foods you should be eating on a daily basis and where to get certain nutrients from, etc.

Is there anything else you want to mention?

Thanks Holly for doing what you’re doing.  Keep up the great work!

Please check out my website Simplicity Fitness and sign up for my newsletter or follow me on Facebook.  I offer several personal training and nutrition coaching programs and I currently host a free plant-based potluck on the last Tuesday of each month.

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Thanks Danny! If you live in the Mesa area and would like to attend Healthy Cravings and meet Danny email me at myplantbasedfamily@gmail.com.

Chickpea Quinoa Stir Fry

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Use what you have on hand to make simple chickpea quinoa stir fry. It’s quick, easy, budget friendly and oil-free!

Stir fry’s are a great way to add extra vegetables to your meal, and use any leftovers sitting in the fridge. I don’t use oil, so when I say ‘fry’ there isn’t any frying involved. Everything is cooked in one pan for fast clean-up.

Simple Chickpea Quinoa Stir Fry

When making any stir fry, measurements are just guidelines based on what I like and what vegetables we have available. Feel free to alter the ingredients or measurements to suit your taste.

The unexpected, but delicious, pineapple brings it to a whole new level. If you can’t get fresh pineapple you can use mango.

I have fond memories of my toddler gobbling up this chickpea quinoa stir fry. He continued stealing it off my plate long after his was eaten.

Chickpea Quinoa Stir Fry with Vegetables

This is a great dinner meal and also works well as leftovers the next day. The sweetness of the pineapple plays well with the variety of vegetables.

This meal is naturally gluten-free if made with Tamari or Braggs Liquid Aminos. Soy sauce contains gluten so you shouldn’t use it if you are intolerant or allergic.

How to Make Chickpea Quinoa Stir Fry

Ingredients

  • 1/2 cup Onion, diced
  • 1 Carrot, sliced
  • 1 Bell Pepper, diced
  • 1 cup Cauliflower
  • 1/2 cup Mushrooms, sliced
  • 2 Celery Ribs, sliced
  • 1 cup Chickpeas, cooked
  • 1 1/2 cup Quinoa, cooked
  • 3 tbsp Braggs Liquid Aminos (or Soy Sauce)
  • 1 cup Pineapple, diced

Step 1 – Cook Onion and Celery

In a skillet on medium heat, begin by cooking the onion and celery all the way through. Add water and stir when they stick to the pan.

Step 2 – Add Veggies

Add the carrot, bell pepper, cauliflower, and mushrooms to the skillet. Cook, stirring often, until the veggies are tender-crisp.

Step 3 – Add Quinoa

Next add the cooked chickpeas, cooked quinoa, and one tablespoon of Braggs Liquid Aminos (or soy sauce) and mix them together.

Step 4 – Add Pineapple

Now gently fold in the fresh pineapple.

Step 5 – Adjust to Taste

Take a taste and add more liquid aminos (or soy sauce) if desired.

Serve and enjoy! This makes 2-3 servings with some leftovers. We usually enjoy multiple servings.

Storage

If you find you have leftover quinoa to store, place it in an airtight container in the refrigerator for up to 4 days.

More Delicious Plant Based Meals

If you enjoyed this recipe, check out these other vegan meal ideas:

Yield: 4 Servings

Chickpea Quinoa Stir Fry

Chickpea Quinoa Stir Fry

Make a delicious plant based stir fry packed with chickpeas and quinoa. It's an easy meal to use up leftovers and make them new again.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup Onion, diced
  • 1 Carrot, sliced
  • 1 Bell Pepper, diced
  • 1 cup Cauliflower
  • 1/2 cup Mushrooms, sliced
  • 2 Celery Ribs, sliced
  • 1 cup Chickpeas, cooked
  • 1 1/2 cup Quinoa, cooked
  • 3 tbsp Braggs Liquid Aminos (or Soy Sauce)
  • 1 cup Pineapple, diced

Instructions

  1. Cook onion and celery in skillet all the way through, adding water and stirring when they stick
  2. Add carrot, bell pepper, cauliflower and mushrooms
  3. Cook, stirring often, until the veggies are tender-crisp
  4. Add cooked chickpeas, cooked quinoa and 1 tbsp Braggs Liguid Aminos
  5. Mix
  6. Gently fold in pineapple
  7. Taste and add Braggs Liquied Aminos as desired

Notes

Store leftovers in an airtight container in the fridge for up to 4 days

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Healthy Cravings Recap for March

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Recently I hosted my monthly Healthy Cravings group. I often get questions about this group so I thought I’d address the most common. This is a local group hosted at my home in Mesa, Arizona. Many people are curious about what we eat and I thought an in home demonstration would be the best way to address questions but also show how good our food is. I hosted my first food demo last summer, planning to have more when ladies from my church asked if I would be interested in holding them as part of our Women’s Ministries. I thought it sounded like a great idea. Our Women’s Ministries groups include a book club, a jewelry making group, and a crafting group to name a few.

Most of the women who come are from my church but several are friends I’ve known outside of church, and now some are local ladies who I’ve connected with through this blog. Each month has a different food theme, March was Breakfast. There are women who come who are not plant-based but want to eat healthy, others have allergies which I accommodate, and some have successfully transitioned to plant-based eating.

The purpose of the group is to be a support system and information center for ladies interested in plant-based living. Of course having a smorgasbord available doesn’t hurt things. I often tell people it is a bit like preparing Thanksgiving every month. There is a recommended donation of $5 but it is not required. I never want money to stand in the way of someone coming.

Oatmeal Bar

Last month I served breakfast including an oatmeal and quinoa bar that featured diced strawberries, fresh blueberries, chia seeds, walnuts, raisins, and dried cranberries. Baked Sweet Potatoes, Breakfast Tacos, Savory Breakfast Muffins with a side of salsa, Blueberry Muffins and Banana Bread were also available. My friend Steffi made some incredible chocolate muffins too!

HC March breakfast tacos

HC March blueberry muffins

HC March savory muffins

The next Healthy Cravings will be meeting next week. We are having a Top Chef/Chopped Style contest with celebrity judge Danny Collier! Danny is a Plant Based Nutrition Coach, Personal Trainer, Speaker, and Model. I’ll have an interview coming up with him in the next few weeks. In the mean time you can follow him on Facebook.

Do you belong to any local plant-based groups? They can be a great resource for local support. To find one in your area check Meet Up or just google “plant-based groups” in your area.

Giveaway & Interview with author Sid Garza-Hillman

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Approaching the Natural: A Healthy Manifesto

A few weeks ago Sid Garza-Hillman, a Certified Nutrition and Weight Management Coach and the Programs Director at the Mendocino Center for Living Well at the Stanford Inn Eco-Resort in Northern California asked if I was interested in reviewing his book, Approaching the Natural: A Health Manifesto. My first thought was, “Heck Yeah!”  which was quickly followed with an overwhelming sense of responsibility to accurately portray the book to my readers. While I recommend books often I’ve never given a formal review.

I really enjoyed reading this book and definitely recommend it. First I want to tell you my impressions of the author. Sid, yes we are on a first name basis now (he may not know that though), makes you feel like you have known him for years and probably got in trouble in math class together in high school. Well, maybe not but he seems familiar, like an old friend and explains confusing concepts with easy to understand imagery and humor that will keep you engaged. His passion for life, his family, health and the earth are infectious.

In some ways I felt like he let me, “off the hook” and in other ways I felt extremely challenged and empowered to rise to the occasion and get moving. There is much more to your health than just the food you eat or the amount of exercise you fit into your day. He doesn’t give you a magic formula to follow for success; he simply encourages you to approach the natural and explains how to do that in every area of your life. The book discusses nutrition but it is so much more than a “health” book; it is more of a “this is how you were designed to live” book.

“Approach the natural by taking the smallest steps necessary to at least get you to take steps in the first place.” He explains that you can make huge changes overnight but it is often the small incremental changes that are easiest to make and keep. Basically you don’t have to give up all your vices, sell everything you own, and frolic naked in the forest; health and happiness can be found by choosing to make better food choices, eliminate unnecessary stress, and move your body among other things.

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I also had the opportunity to ask Sid a few questions about his book, his philosophy and of course food.

1. Explain “Approaching the Natural”.

“Approaching the Natural: A Health Manifesto” is a philosophy of health and happiness book. I argue that when we act in line with our natural design, both mentally and physically, we thrive individually and as a species. I believe it isn’t only healthy body, healthy mind, but also healthy mind, healthy body.  The reason why it’s “Approaching the Natural” and not “All the way to the Natural” is that I advocate taking small steps toward a more natural existence until you get to a place that works for you. In writing the book, I wanted to create a super accessible, fun (and hopefully funny!) read that would be easy for anyone, no matter how busy, to pick up and use as an everyday guide (it literally fits in a back pocket!). I am a father of 3, and my wife and I both work….However, we still live very healthy and happy lives using the very tools I lay out in the book.

2. What obstacles stand in the way of approaching the natural for most people?

First, I would say that most people may not even frame health or happiness in terms of what is natural to us, so one obstacle is that they haven’t explored that way of looking at it. For instance, many people want to lose weight so try and figure out a way to do it. Yet, I see weight loss as just one side-effect of health – a healthy body will be at a healthy weight. Understanding that what we do in our lives (both what we eat and how we interact with others and the world) is either in line with or in conflict with our natural design can put things into perspective a little better. Being thin doesn’t mean you’re healthy or happy…Give your body and mind the tools they need to thrive and you’ll increase your chances for both.

Second, quick-fix solutions to our problems are obstacles in that they aren’t solutions at all. To lose weight, we try 7 day cleanses, 21 day meal plans or any number of diets only to return to our old ways of eating. We join expensive gyms and sign up for classes, only to burn out 2 months later. We simply take on too much too soon and don’t approach a more natural existence at all. To truly become healthy and happy we first need to learn to live as healthy and happy human beings. This takes time — I believe incorporating small, manageable steps will yield life-long change.

3. Why does your philosophy work?

Because people don’t have to turn their lives upside down to start living better. With some of my clients I start really, really small. For instance, if someone comes to me having never exercised, I might see if they can manage walking across the room and back once a day. If that’s something they can handle and do every single day, then very quickly they become ‘someone who exercises.’ Sure it’s not enough exercise to yield any substantial weight loss, but it’s a foundation from which to build. They have learned a new behavior, which is the act of taking care of themselves. At that point it’s just a matter of teaching them how to increase the amount of exercise over time until they’re at a place that works for them.

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4. Tell us how this works in a busy family.

Same thing goes for a busy family. As I wrote before, my wife and I have three kids – a 9 year old, and 4 year old twins. We both work and trust me, we’re busy (understatement of the year). But we are constantly mindful of the way we want to live. We value time with each other and with our kids. We value treating our own bodies well (through the food we eat, and how we move) and living that example for our children so that they might grow up feeling both good about themselves and worthy of health and happiness. No matter how busy you are as a family, you can take a few moments to consider what is important, and do whatever you can in the context of your lives. If it means only 5 minutes each day with your children to step outside and talk to them about their day, then that’s better than nothing. We too often think it’s an all or nothing proposition – either a 1 ½ hour family dinner every night or nothing at all. I think there is a lot of room in between that can be extremely beneficial. During the first couple years with the twins we barely had time to socialize with other families even though being with our friends is very important to us. But we believe that socializing is natural to humans (we are tribal in nature) and plays a very real part in our health and happiness, so we did what we could even if it meant literally 20 minutes with friends here and there. Recently we have been able to increase that time significantly as the kids are becoming a little easier.

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5. Since this is a food blog can you share one of your family’s favorite meals with us?

We make an awesome plant-based lasagna with brown rice pasta, tofu ricotta, shiitake mushrooms, a gluten-free béchamel, and spinach….I’m getting hungry just writing about it!

6. Any last words for my readers?

Please understand this: that taking steps toward increased health and happiness is a gift. It’s not giving up anything at all. Because it involves a transition, it’s essential to take however small steps as necessary to actually get you on the path to real life-long change. In the end, though, every step you take is worth it. Humans have an innate and unique capacity and drive to think, create, and love. Acting in ways that facilitate (and are not in conflict with) these by how we feed our bodies and minds will benefit ourselves, our families, and the world as a whole.

You can contact Sid Garza-Hillman through his website www.transitioningtohealth.net or follow him on twitter: @sidgarzahillman. His book can be found at Amazon, Barnes & Noble, and Powells.

I’m giving away 1 copy of Approaching the Natural: A Health Manifesto to one lucky reader. Click here to enter the giveaway. This contest is open to people living in the US. A winner will be drawn Saturday and notified by email.

FTC Disclaimer: I was given a copy of this book to review and a copy to giveaway but I was in no way compensated or asked to give a favorable review. All opinions are mine.

This giveaway is over, Susan won! I have emailed her. If I don’t hear from her in 1 week I’ll draw a new winner.

Meal Plan Monday: How Are Those Resolutions?

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It has been three months since many of you made New Year’s resolutions to eat healthier, exercise more, or some other brand of self-improvement. I never make resolutions, I know myself well enough to know that a “new year” isn’t enough to push me to make a lasting change. If resolutions work for you that is awesome. I do make goals for myself, but I feel like resolutions just kind of set me up for failure.

If you made resolutions how are you hanging in there? If you have struggled to eat healthy be encouraged, spring is here (in some places) which will mean more fresh produce that is less expensive. Warmer temperatures will make it easier to get outside and get moving.

Today’s Meal Plan will be Resolution worthy; inexpensive produce, quick cooking to make time for play, and “lite” enough so you can still get moving. If you need a little more inspiration tomorrow I’ll be interviewing author Sid Garza-Hillman and giving away a copy of his book Approaching the Natural: A Health Manifesto.

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Meal Plan

Breakfast is usually oatmeal but I think it will take a backseat this week in favor of quinoa. Cooked quinoa, almond milk, chia seeds and fresh fruit. I bought strawberries on sale recently. We may have nut butter and fruit toast on a busy day. I’m not a big proponent of smoothies, I don’t think they are right for everyone but they are a great way for my kids to get more than their fair share of greens and they love them. Our typical smoothie contains half a blender of spinach, 1-2 oranges, 2 bananas, and any other fruit with some almond milk.

Lunch is usually quick and easy food, occasionally I’ll serve pasta but not often. It takes a little bit of forethought and I usually wait until the last minute. Thankfully my kids prefer sandwiches to just about anything else, if they don’t eat it all I let them finish it after nap. They love baked sweet potatoes (so does my husband) and will eat them plain. I usually opt for a mix of beans and grains with leftover veggies but I’ll have a peanut butter and apple sandwich when the need arises. My husband takes leftovers, assuming they are healthy, are a great way to have a healthy lunch and save money but not eating out or wasting food.

Snacks are big part of my day, my kids always want to eat. We usually stick to fruit and veggies, I feel like they can eat a lot of those without it ruining their next meal. Some days they get a handful of walnuts or leftover muffins for snack. My husband takes several pieces of fruit and a large container of chopped carrots and broccoli along with spinach leaves for a snack.

Dinner is planned much better than the rest of the meals. It often requires more planning, like soaking or cooking beans or cooking grains that may take a little longer. If you are short on time using a crockpot is a great solution, I prefer to just cook several large batches of beans and grains at the same time for reheating later. Last week I planned Grilled Avocado and Veggie Wraps/Tacos but had to delay those because the avocados took a week to ripen. We will be having those tonight! Leftovers will be delicious on a bed of cilantro rice. I’m also developing a new recipe that I hope to introduce soon, it has a lentil base. I think it will speak to the heart of my fellow lentil lovers. Taco Salad using mixed greens, my recipe for Quinoa-Lentil Tacos, fresh salsa (or diced tomatoes, onions, jalapenos, garlic and lime), corn, a variety of beans and fresh avocado makes a very filling and delicious meal. I’m also craving roasted (using broth) potatoes, broccoli, onions and garlic. Seem like this will be an easy one pan meal. Toward the end of the week I’ll make a pot of soup to use up random veggies that haven’t been eaten yet. I did this last week and came up with the best soup I’ve ever eaten. My husband didn’t even get a taste. I only plan on cooking about 4 big meals but I’ll supplement with beans and grains. I can also whip up a quick stir fry at a moments notice.

Did you make New Year’s resolutions? Have you done a good job of keeping them?

 

Savory Breakfast Muffins

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I love the simplicity of grabbing a muffin or two on the way out the door. My problem with most muffins is that they are basically a sweet treat with little substance to fuel my day. If you feel the same way allow me to introduce you to a new friend of mine, Savory Breakfast Muffins.

Savory Breakfast Muffin

This recipe has a whole wheat and a gluten-free option and can easily be adapted to accommodate your favorite flavors or dietary needs. Use 2 cups of whole wheat flour or whole wheat pastry flour instead of the gluten-free flours and xanthum gum. I’ve also used a premade baking mix but I prefer to mix my own flours, it will taste great if you choose that route.

These muffins have been enjoyed by over a dozen people. In my most recent batch I substituted 1 tsp of crushed red pepper instead of the jalapeno for an even spicier result. I also marinate the mushrooms in equal parts (1-2 Tbsp) of liquid smoke, Worcestershire sauce, and Braggs Liquid Aminos. If you are avoiding soy you can use equal parts of liquid smoke and water, just read your labels. The marinated mushrooms lead many people to think these contain meat. Don’t let the long ingredient list intimidate you, this is well worth it.

Savory Breakfast Muffins

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthum gum
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup baked potato, diced
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup jalapeno, diced (or 1 tsp crushed red pepper)
  • 1 3/4 cup rice milk (if making whole wheat version start with 1 cup milk and increase as needed)

Do

  1. Preheat oven to 350° and lightly spray muffin pan.
  2. In a large bowl mix all of the dry ingredients, then add the veggies, lastly the plant milk.
  3. Stir until well mixed adding more milk if necessary.
  4. Scoop batter into muffin pan, I like to fill them most of the way up.
  5. Bake for 24 minutes until an inserted toothpick comes out clean.
  6. Let cool for 10 minutes before removing from muffin pan.

Serve

This recipe makes 10 muffins. I’ve served this at Healthy Cravings and at a women’s bible study. They are easy to eat on the go, are not messy (crumbly) and taste great warmed or at room temperature. If you are serving brunch and need a dish that can be made ahead these are perfect. I plan to make this recipe in a loaf pan soon.

This recipe was shared at Gluten-Free Fridays hosted at Vegetarian Mamma.