My Plant-Based Family

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

Plant Based Diet

Nutty Apple Cinnamon Oatmeal

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Sometimes I get stuck in a breakfast rut. As the seasons change I find myself craving new flavors and textures. Oatmeal is the perfect vehicle to test out my newest ideas whether I add fresh fruit and berries or dried fruit with seed and nuts.

This morning my thoughts drifted back to my childhood and the single serving packets of Apple Cinnamon Instant Oatmeal I remember eating. I’m sure that oatmeal was better than the Count Chocula I ate regularly, but they were both full of sugar and devoid of nutrients.

Nutty Apple Cinnamon Oatmeal (An Unrecipe)

Ingredients (amounts will vary depending on your number of servings)

  • Rolled Oats
  • water
  • 1-2 apples, diced
  • cinnamon
  • sweetener (I used maple syrup)
  • walnuts (optional)
  • ground flax (optional)
  • almond slivers (optional)

Do

  1. Bring water and diced apples to boil. Two cups of water for every 1 cup of oats is a general rule.
  2. Add oats and stir regularly.
  3. Once oatmeal is done, add cinnamon and sweetener of your choice.

Serve

I like wait until the oatmeal is put in bowls to add the optional add-ins.Ā Add a side of fruit to round out the meal is always a good idea. šŸ™‚ My kids loved this by the way and I’m willing to bet yours will too. You can also try this with quinoa or brown rice to mix things up a bit.

On a side note, Vegan Month of Food, Vegan MoFoĀ is still under way. I am a few post behind but I’m cutting my self some slack because I’ve been super busy. I had hoped to catch up over the weekend but made the executive decision that my sanity is more important than catching up. šŸ™‚

 

Chocolate Mousse…How I Love Thee

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When I first posted this recipe for Chocolate Mousse it just happened to be on Food Waste Friday and it was right before Valentine’s Day. It really deserved its own post but I tried to do two things at once and always kind of regretted it. With the holidays right around the corner I thought it was only fair to give this delectable recipe it’s very own post. šŸ™‚

avocado Chocolate Mousse

Let me tell you, everyone who has ever tried this has LOVED it! Even people who aren’t normally chocolate lovers LOVE this.

Before you attempt toĀ prepareĀ it make sure your avocados are nice and soft.

Chocolate Mousse

Chocolate Mousse

Ingredients

  • 4 ripe avocados
  • 1 cup cocoa powder
  • 1 cup agave (you could maple syrup or date paste instead)
  • pinch of salt
  • a few drops of vanilla

Do

  1. Open avocados and empty them (minus the pit) into a blender/mixer/food processor.
  2. Blend until smooth.
  3. Add half of the cocoa powder and half of the agave along with the salt and vanilla.
  4. Blend until well mixed, taste and add more cocoa powder and agave until it is the flavor you like. You will not taste the avocado.
  5. Refrigerate until cold.

Serve

This could be served with almost any fruit, strawberries make a wonderful accompaniment. Iā€™ve even frosted cupcakes too. I could eat it with a spoon but Iā€™m wild like that. You will not believe something this creamy is dairy-free. For a frozen treat, freeze it by the spoonful (on a plastic spoon). You can also freeze it in a small bowl or cup, just let it defrost for a few minutes before enjoying.

This has a really long shelf life (when refrigerated) probably due to all of the sugar. I have done experiments but it’s safe to say it usually lasts well over a week. If it’s frozen I’d use it within a month. It seems to work best for me when I use my food processor but I have used my Magic Bullet with good results, it just takes longer.

Eating Well

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Last weekend I hopped in the car and drove 1 1/2 hours north through the mountains and arrived in a considerably cooler Payson, AZ for a women’s retreat. I don’t know about you but anytime I travel I get a little nervous about what I’m going to eat.

A few months before the retreat the organizerĀ sent an email asking if anyone had any dietary requirements. I did my best to explain mine but told them I could bring my own food so they wouldn’t have to worry about it. I admit I was a bit nervous at that point. As the weeks went on I’d get emails asking if I could eat this or that. They even sent me a copy of the regular menu and asked about adapting it. I didn’t know it at the time but one of my friends who is also plant-based (and gluten-free) had a meeting to discuss our menu.

The food was awesome. I couldn’t finish my meal regularly because there was so much good food for me to eat. Those who follow me on Facebook got a sneak peek at what I was eating.

Dessert was so good that I never got a picture because those amazing little truffles just kind of hopped in my mouth and into my tummy. I didn’t take my camera so I was doing my best to try to take pictures with my phone. Most of the time I’d start eating then remember to take a picture. Oh well.

When I arrived there was an amazing vegan chili waiting for me. It tasted a lot like my chili. That made me happy! šŸ™‚ We were off to a good start.

The next morning I had brown rice with peanut butter, raisins, maple syrup, and I think almonds. Lunch was a deluxe salad bar with everything you can imagine plus an incredible vegan pear vinaigrette (pictured at the top). Dinner that evening was gluten-free pasta and broccoli.

The last morning there was oatmeal but it was almost gone when I went to breakfast. I didn’t want them to have to cook more but then I heard the words “special granola” they had made it just for the vegans and gluten-free ladies. It was delicious! I want the recipe! They also made us special smoothies that we could barely finish. We were so full from everything else but they tastes so good. I didn’t get any pictures this last day but I have a lot of great memories.

I really enjoyed the non-food elements of the retreat also. I met a bunch of incredible and inspiring women who I feel incredibly blessed to know. There was insightful teaching and activities and dynamic worship times. When I arrived on Friday I only knew a few of the women there and when I left on Sunday I wished I had more time to nurture those new friendships. It was really hard for me to leave my family to get away for a weekend but I’m so glad I did. I only wish I could attend an event like that with my husband.

I was definitely challenged to make Jesus preeminent in my life, to rest and rest in Him. To trust God, exercise faithĀ in Him, and strive to live a life of obedience.

Have you ever gone somewhere and been so well taken care of?

October Healthy Cravings Recap

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Last week I had a great time at my Healthy Cravings group. I kept it much simpler than in September but it worked out well.

I made ChiliĀ and Taco Soup. My friend Cara brought over her Vitamix demonstrated making a soup for everyone.

is always a crowd pleaser so I made a batch with chocolate chips and a loaf without. I also made the Pumpkin Cupcakes I shared yesterday.Ā I frosted some with Chocolate Mousse and they disappeared!Ā I always send leftovers home with the ladies who attend. One of the ladies told me when she woke up the next morning all of the banana bread and pumpkin cupcakes she took home were gone and no one would admit to eating them! She also mentioned that her husband really like theĀ Taco Soup.

November’s Healthy Cravings is on the 8th!

 

The World’s Best Banana Bread

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Is it possible that this is really the world’s best banana bread? I think it is. You’ll just have to bake it to see for yourself.

This easy and delicious banana bread is an old family recipe that has been updated with healthier ingredients. The best part is, no one knows its healthy!

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It is also beautiful and super easy to make. I’ve made it hundreds of times; during the holidays when I make several batches I don’t even have to use the recipe because it’s that easy. It makes a perfect gift when baked in a loaf or a festive bundt pan!

I used to make banana bread before we switched to a plant-based diet. This was one of the first recipes I had to update to make with healthier ingredients. The best part is, no one knows its healthy! It’s surprisingly vegan and oil free!

I love to double the recipe and use two loaf pans to make one loaf for us and one for a friend (or the freezer).

When I bake this in a bundt pan, I use one with a flat bottom. The banana bread will rise and look beautiful!

Banana Bread

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 3 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup nuts (optional)

Do

  1. Preheat oven to 350Ā°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and/or chocolate chips.
  6. Pour into a sprayed pan, I use a bundt pan for best results.
  7. Cook for 40 minutes until a toothpick comes out clean. Using a loaf pan will require a longer baking time. When making muffins with this recipe they are usually done in 15 to 20 minutes.
  8. Remove from pan once cool.

Serve

Serve this to for a tasty dessert, snack, or even with a cup of coffee. If possible wait until the next day to slice this and it will taste like heaven! We have even taken this on a road trip for a sweet snack.

That a look at how amazing it can be when made with chocolate chips!

Chocolate Chip Banana Bread

You could also add your favorite nuts to this banana bread! We like it with walnuts but pecans are really good too!

Yield: 12

Vegan Banana Bread

Vegan Banana Bread

Tried and true vegan banana bread recipe your whole family will love! This plant-based banana bread recipe is oil-free and easy to make.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 Cup Applesauce
  • 1/2 cup raw sugar
  • 3 extra ripe bananas
  • 1 Tbsp plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (white flour will work too)
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add 1 cup of applesauce and 1/2 cup sugar. Mix well.
  3. Add the bananas, I like to mash them with fork.
  4. Add in the plant-based milk and vanilla and stir.
  5. Add the baking soda, salt and flour and mix well.
  6. If using chocolate chips or nuts, add them now.
  7. Use parchment paper or lightly spray pan with cooking spray to keep from sticking.
  8. Pour batter into pan. I like to use a bundt pan or loaf pan. A bundt pan will be done in about 40 minutes. A loaf pan may take longer, check every 10 minutes after the first 40 minutes. Muffins are usually done in 15 to 20 minutes.
  9. Remove from pan once the muffins have cooled.

Notes

We love to make this in a bundt pan, wrap it up once cool and wait until the next day to cut it. It's moist with a perfect crumb.
If you can't wait it will still be good. Just store in an air tight container at room temperature. If it's exceptionally hot, store in the fridge.

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Category: Recipes

I use this recipe as a base for many of my muffins too! I just change up the add-ins depending on what flavor we are going for! If you need a gluten-free version, check out this Strawberry Banana Muffin recipe!

Planning a Party (Really 3)

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I’ve had a lot going on lately and it’s not slowing down any time soon. This week I’m hosting another Healthy Cravings group in my home. Healthy Cravings is simply a gathering of ladies who want to learn more about eating a whole food, plant-based diet. Ok, a lot of them just want to learn how to lose weight, some just want to show up for the food, but others are poised to make one of the biggest changes in their lives and reclaim their health.

This months menu isn’t completely decided but most of it is worked out, at least in my mind. I’ll be making ChiliĀ and Taco Soup. I’m also planning to serve pumpkin cupcakes or cakes (haven’t decided on that) and I’ll be sharing that recipe no later than next week. Last time I had twice as many people RSVP than actually showed up and way too much left over food. I plan on playing it way more conservative this time.

November’s Healthy Cravings is on the 8th so I really need to be on the ball with that one. It’s theme will be Thanksgiving foods so send me links to your favorite healthy or healthyish Thanksgiving dishes.

I’m also helping a friend plan a baby shower for one of my besties. The foodĀ will allĀ be brunch fare. So far I’m making my Party Worthy Parfait’s, Pumpkin Bread (Muffin Style), and a smokinĀ Fruit Platter, tray, bowl or something schmancy. I’m gonna bring my favorite So Delicious Coffee Creamers and Chai. The other hostess is making all of the food that requires meat, dairy, or eggs. Isn’t she a gem!

These three parties all take place in the next three weeks. Did I mention I’m headed off to a retreat this weekend? No, I don’t think I did. This is the part where I should gloat right,Ā just kidding.

Do you have any suggestions for my party menus? I’m really needing help for my Thanksgiving Healthy Cravings, so many recipes to discover and test before November 8th. YIKES!