My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Recipes

Chocolate Chia Overnight Oats

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I’m going to let you in on a secret, I’ve got one heck of a sweet tooth and I’m a chocolate lover. When I came up with this recipe, I was looking for a chocolate treat to curb my cravings. This Chocolate Chia Overnight Oats delivers!

Chocolate Chia Overnight Oats

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The flavor of these Chocolate Chia Overnight Oats most closely reminds me of the milk leftover after a big bowl of chocolate flavored cereal. My whole life, before going plant-based, I would eat chocolate cereal. Not usually for breakfast, usually at night or as a snack. As a kid Count Chocula was my favorite, later as a teen and young adult, I’d buy big bags of generic chocolate pebble cereal.

You know I have several overnight oat recipes, I thought chocolate would be a great addition and perfect for an afternoon snack or dessert. Of course, you could eat this for breakfast.

You can make it healthier by adding fresh strawberries or more decadent by adding mini chocolate chips! I’m a huge fan of Enjoy Life Foods chocolate chips and use those exclusively in all my baking. I’ve also made these with chopped almonds!

Need a decadent chocoChocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats

Ingredients

Do

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Enjoy in the next 5 days.
Chocolate Chia Overnight Oats recipe
Yield: 1

Chocolate Chia Overnight Oats

Chocolate Chia Overnight Oats

This decadent Chocolate Chia Overnight Oats recipe may be better suited for dessert than breakfast. Rest assured, it's perfect for chocolate lovers.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 Tablespoon Chia Seeds
  • 1 Teaspoon Cocoa Powder
  • 1 Tablespoon Maple Syrup (optional)
  • 1/2 Cup Rice Milk (or plant-milk of your choice)
  • 1/2 Cup Oats
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)
  • 1/4 Cup Sliced Strawberries (optional)

Instructions

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Top with fresh fruit or chocolate chips. Enjoy in the next 5 days.

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© Holly Yzquierdo
Category: Recipes

Have you had chocolate oats? Do you think it’s breakfast or dessert?

Mango Salsa

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Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt

Do

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

Mango Salsa

Try adding this Mango Salsa to your salads, tacos, burritos and more!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt (optional)

Instructions

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

Notes

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

Did you make this recipe?

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© Holly Yzquierdo
Category: Recipes

Southwest Tofu Scramble

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I love a hearty, filling, hot breakfast. This Southwest Tofu Scramble is one of my favorite vegan breakfasts!

Southwest Tofu Scramble

I recently shared my simple tofu scramble. It’s a quick and easy version that isn’t spicy but still delicious. This version is for the people who like a little spice!

Adding the beans to this tofu scramble really helps fuel you longer than the veggies alone. I also like to add potatoes and avocado to tofu scrambles but I didn’t here because those don’t reheat as well. This version with beans and peppers is a meal prep dream because it reheats like a dream. Stick your potatoes and avocado on the side if you want them.

Southwest Tofu Scramble

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If you are new to tofu, check out my Tofu Starter Guide. I use extra firm tofu for this recipe. It’s found in the refrigerated section where vegan products are stored, usually near the dairy area.

For most recipes I use my tofu press but I don’t for tofu scrambles. I like to pull pieces apart with my hands because it looks more like a regular scramble.

Hearty Tofu Scramble

You can choose whatever types of veggies you want. I choose onions, bell peppers (I used half red and half yellow), and jalapenos.

Southwest Tofu Scramble Breakfast Burrito

These also make great Breakfast Burritos! Choose your favorite burrito-size tortilla, scoop in the Southwest Tofu Scramble, I like to add salsa, then fold it up.

Southwest Tofu Scramble

Ingredients

  • 1/4 cup onion, diced
  • 1 bell pepper, yellow or red, diced
  • 1 jalapeno, sliced, de-seed if you don’t want it spicy
  • 1 block organic , extra firm tofu
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/4 cup water
  • 1 can black beans, drained and rinsed
  • 1/4 cup of chopped cilantro, more or less if desired

Do

  1. In a hot skillet, I used nonstick, cook diced onion, diced bell peppers and sliced jalapenos. Stir regularly until veggies are tender crisp.
  2. Next, use your hands to pull bite-sized pieces of tofu apart. Squeeze out excess water, then place it in the skillet with the peppers and onions.
  3. Sprinkle the salt, spices and nutritional yeast over the crumbled up tofu. Give it a stir then add the 1/4 cup water and stir again.
  4. Continue to cook until all the water has cooked out and the tofu is hot.
  5. Add the drained and rinsed black beans, stir and cook for a few more minutes. Just long enough for the beans to get hot.
  6. Then add the cilantro, cover with a lid and remove from heat. The cilantro will steam quickly but the flavor will be delicious!

Serve this with potatoes, fresh veggies like tomatoes or avocado and a side of toast. I always eat this with salsa. When I’m in the mood for something a little more awesome, I’ll wrap it into a tortilla!

Yield: 4

Southwest Tofu Scramble

Southwest Tofu Scramble

I love a hearty, filling, hot breakfast. This Southwest Tofu Scramble is one of my favorite vegan breakfasts!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/4 cup onion, diced
  • 1 bell pepper, yellow or red, diced
  • 1 jalapeno, sliced, de-seed if you don’t want it spicy
  • 1 block organic , extra firm tofu
  • 1 teaspoon Real Salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/4 cup water
  • 1 can black beans, drained and rinsed
  • 1/4 cup of chopped cilantro, more or less if desired

Instructions

  1. In a hot skillet, I used nonstick, cook diced onion, diced bell peppers and sliced jalapenos. Stir regularly until veggies are tender crisp.
  2. Next, use your hands to pull bite-sized pieces of tofu apart. Squeeze out excess water, then place it in the skillet with the peppers and onions.
  3. Sprinkle the salt, spices and nutritional yeast over the crumbled up tofu. Give it a stir then add the 1/4 cup water and stir again.
  4. Continue to cook until all the water has cooked out and the tofu is hot.
  5. Add the drained and rinsed black beans, stir and cook for a few more minutes. Just long enough for the beans to get hot.
  6. Then add the cilantro, cover with a lid and remove from heat. The cilantro will steam quickly but the flavor will be delicious!

Notes

This recipe is best serve hot but can be stored in an air tight container in the refrigerator for a few days. The texture may change but the flavor will still be good.

We prefer this with a side of salsa and fresh veggies, potatoes or toast.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Recipes

Strawberry Chia Pudding

by 2 Comments

Have you tried chia pudding? What about Strawberry Chia Pudding! It’s a game changer!

Strawberry Chia Pudding

We have been chia seed lovers for years! In fact, when my boys were little, I always kept chia seeds in a shaker bottle and called them sprinkles! You would never guess all the things my boys ate “sprinkles” on! EVERYTHING!!!

Chia Seeds

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Sprinkles, I mean chia seeds, are a great sources of omega-3 fatty acids, fiber, protein and more! And it doesn’t take much to get the benefits!

The thing you have to know about chia seeds is that once they get wet they change, kinda like gremlins. Ha ha, actually they don’t turn into something bad but they do change into a gel like  texture. We don’t notice much in things like oatmeal or mixed into peanut butter but it would be obvious in a salad.

Strawberry Chia Pudding

Perhaps the perfect vehicle for chia seeds is chia pudding! People have been eating chia pudding for ever. I’ve made it since the beginning of our plant-based journey. Normally, I’d make chocolate because I’m a chocolate kind of gal but this Strawberry Chia Pudding gives chocolate a run for its money!

Strawberry Chia Pudding

Strawberry Chia Pudding

This recipe makes four servings which makes it perfect for a family or for meal prep! Since chia pudding lasts for about 5 days in the refrigerator, you can make up a batch on the weekend and enjoy it for breakfast, snack or dessert throughout the week.

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Do

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit. One of my son’s can’t stand chunks of fruit, I have to blend his smoothies twice! Blending is a great option to get the fruit, and all its flavor, mixed in. If you have a family member who is particular about their food, blending is the way to go!

I use my Blendtec almost every day, the Twister Jar handles this like a champ, but almost any blender would do for this simple recipe.

Yield: 4

Strawberry Chia Pudding

Strawberry Chia Pudding

This Strawberry Chia Pudding recipe makes four servings which makes it perfect for a family or for meal prep! Enjoy it for a plant-based breakfast, snack or dessert throughout the week.

Prep Time 5 minutes
Cook Time 2 hours
Additional Time 2 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Instructions

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

Notes

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit.

Recommended Products

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Did you make this recipe?

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

© Holly Yzquierdo
Category: Recipes

Tofu Scramble

by 3 Comments

Most days we have some version of oatmeal for breakfast. We would reserve other breakfasts that require more cooking for weekends. This Tofu Scramble is so quick and easy, you’ll be able to make it on a weekday!

Tofu Scramble

In fact, we love it so much, I’m thinking it’s going to start making an appearance on our dinner meal plan! Just like a traditional scramble, you can add just about anything you want to this. Our kids prefer it plain but I love it with peppers and veggies and always salsa!

Tofu Scramble makes a great meal prep recipe because it stores well in the refrigerator. I’ve got two containers waiting for tomorrow.

Tofu Scramble

I recently shared some tips for choosing and making tofu. For this recipe, I use extra firm tofu since that is what I usually purchase but you could use firm tofu. I don’t press the tofu before using it in this recipe because I prefer to break pieces off and squeeze the water out by hand. I feel like this makes it look more like a traditional scramble.

Tofu Scramble

Tofu Scramble

I love this Tofu Scramble with peppers and onions but my kids prefer it without. I compromise by trying to cook the veggies in half the pan, you could also use a separate pan. For this recipe, I’m designating the onions and peppers as optional but for me, they make the dish.

Ingredients

  • 1 block organic extra firm tofu
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast (see note below)
  • 1/4 cup water
  • 1 bell pepper, I used half red and half yellow (optional)
  • 1/4 cup diced onion (optional)
  • 1 cup of greens, spinach or mixed greens (optional)

Do

  1. Use your hands to pull bite sized pieces of tofu apart. Squeeze the tofu in your hand to squeeze out excess water, then place it in a non-stick skillet.
  2. Turn the heat up to medium and sprinkle all the salt, garlic powder, onion powder, turmeric and nutritional yeast over the tofu. Give it a stir, then add the water over the top and continue to stir until it’s all combined.
  3. If cooking onions, peppers and greens, add them now. You can try to keep them away from the rest of the tofu if needed or mix it all together.
  4. Continue to cook until all the water has cooked out, stir occasionally, until all the veggies are done and to tofu is warm.
  5. Taste test a bite to see if it needs more seasoning. Black pepper is another good choice.

Enjoy

We love this with a side of toast, fruit and potatoes. Sometimes we will even wrap it up in a tortilla or serve with pancakes! This Tofu Scramble reheats really well and is perfect for meal prep!

Tofu Scramble

Note

For years I’ve used a fortified nutritional yeast. Last year I noticed that every time I ate something with a lot of nutritional yeast I would get a lot of inflammation. My friend Anne at Recipe for Life recommended I try unfortified nutritional yeast and even sent me a big bag to try!

So far I haven’t noticed the same inflammation issue but I’ve been a bit gun shy. I haven’t tried recipes with a lot of nutritional yeast but using this recipe and others with just a little haven’t caused any issues.

I have noticed that this unfortified nutritional yeast doesn’t make food as yellow as the fortified version. The turmeric I used helps make the tofu look a bit more egg-like for those folks in our families that want that look.

Want more eggy flavor? A lot of people will use a special kind of salt to give vegan foods an egg like flavor. I don’t typically use it because I don’t feel like I need it or really miss the egg flavor. If you miss the flavor of eggs I recommend you buy it.

Peanut Butter Banana Overnight Oats

by 2 Comments

Overnight Oats is one of the easiest breakfasts you can possibly make. I have it on my meal plan at least once a week. Lately, I’ve been making Peanut Butter Banana Overnight Oats!

This easy, plant-based recipe takes about a minute to set up at night, then another minute or two to finish when you are ready for breakfast the next day.

Peanut Butter Banana Overnight Oats

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I’ve always been a big fan of oatmeal, I love the warmth of Instant Pot Oatmeal, topped with apples and cinnamon. I didn’t try overnight oats until after I went plant-based. Warm oats are still my favorite but Arizona summers are brutal and warm oatmeal isn’t on the menu!

Overnight Oats Add Ins

I’ll top my oatmeal with whatever I have on hand and need to use up. Sometimes its strawberries, blueberries or banana.  You can tell I’m a big fan of fruit in my oatmeal. My sweetener of choice is maple syrup! I also like to add chia seed or ground flax seeds. They help absorb the moisture and add more fat, protein and fiber to fill me up.

Meal Prep Overnight Oats

Another great thing about Overnight Oats is that you can easily add them to your meal prep lineup. Simply prepare your oats on the weekend, then when you are ready to eat them add your fruit.

Some people like to add some of their fruit and sweetener at night, I prefer to wait until I’m about to enjoy it. That way I can make up a few plain batches and decide what I’m in the mood for in the morning.

Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats

This Peanut Butter Overnight Oats recipe is based on my regular overnight oat recipe. This peanut butter and banana combination is so good, I thought it deserved it’s own recipe.

Ingredients

  • 1/2 cup rolled oats
  • 1/2 tablespoon chia seeds
  • 1/2 cup plant-based milk of choice, I usually use rice milk
  • 1 banana
  • 1 heaping dollop of peanut butter
  • maple syrup, to taste. I use about a tablespoon.

Do

  1. In a small bowl or mason jar, add oats, chia seeds and plant-based milk. Stir the ingredients well, cover with a lid, then refrigerate for at least 8 hours.
  2. In the morning, give your oats another stir, add a scoop of peanut butter and slice a banana and add half of it to the top.
  3. Stir your ingredients together and top with more banana and peanut butter if desired.
  4. Enjoy.

Peanut Butter Banana Overnight Oats

Some people will make Overnight Oats and still decided to heat them up. That’s totally OK. The texture is different but some people prefer it. A dear friend of mine just old me she hates the texture of oatmeal but eats overnight oats every day.

Yield: 1

Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats

This Peanut Butter Overnight Oats recipe is based on my regular overnight oat recipe. This peanut butter and banana combination is so good, I thought it deserved it’s own recipe.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 cup rolled oats
  • 1/2 tablespoon chia seeds
  • 1/2 cup plant-based milk of choice, I usually use rice milk
  • 1 banana
  • 1 heaping dollop of peanut butter
  • maple syrup, to taste. I use about a tablespoon.

Instructions

  1. In a small bowl or mason jar, add oats, chia seeds and plant-based milk. Stir the ingredients well, cover with a lid, then refrigerate for at least 8 hours.
  2. In the morning, give your oats another stir, add a scoop of peanut butter and slice a banana and add half of it to the top.
  3. Stir your ingredients together and top with more banana and peanut butter if desired.
  4. Enjoy.

Did you make this recipe?

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

Category: Breakfast
Check out my Ultimate Oatmeal Guide for more delicious, plant-based oatmeal options.

Are you a fan of overnight oats? I’ve got a lot of great combinations I may share in the future! I’d love to hear your favorites!