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Tag Archives: veggies
Sweet Potato Green Oatmeal Smoothie
When I made homemade oat milk the other week, I mentioned that it works well in smoothies. I didn’t want to leave you hanging, so I made this smoothie to prove it.
I had half a sweet potato left over from my Sweet Potato, Almond Butter, & Raisin Oatmeal, so I used that as the star of my smoothie. With banana, some spices, and a handful of greens, this smoothie is like a nutritious sweet potato pie. Then I added my secret ingredient: raw oats!
I love how oats cut the sweetness of a smoothie. I actually stopped eating smoothies because I hated how sweet they were, but with oats, I find the experience much more enjoyable. You could add quick oats, rolled oats, or even the pulp of oats leftover from making oat milk. (more…)
Kiwi Coconut Fudge Oatmeal
Banana and chocolate. Banana and chocolate. Banana and chocolate. This seems to be my daily addiction, and I sometimes have trouble coming up with recipes that go beyond that–not because I lack the imagination, but because banana and chocolate is what I crave, deep down in my heart. Exhibit A:
- Banana & Chocolate Chip Oatcakes
- Black-Bottom Banana Cream Pie Overnight Oatmeal
- Fudgy Banana and PB Oatmeal
- Dark Chocolate Dreams Oatmeal
- Almond Joy Oatmeal 2.0
- Chocolate Banana Overnight Oatmeal
- Dark Chocolate Banana Oatmeal
And soooooo many more!
So this time, I pushed myself (it took a big push) to step outside my banana obsession. It just so happened that I had walked past my neighborhood produce corner store and lusted over their ripe kiwifruit, so that’s what I went with. (more…)
Caramel Pecan Roll Overnight Oatmeal
Mmkay. This recipe is not the healthiest. It’s not sugar free, and it’s not sweetened by fruit. That being said, it’s still healthier than a buttery, sugary caramel roll. Right? Right.
This recipe has a cinnamon-zucchini base with a sweet caramel topping, similar to what you would find at the top of a caramel pecan roll. It’s sweet and satisfying without being overly indulgent, so you can enjoy it in the morning without upsetting your stomach for the rest of the day (even if you have a sensitive gut like mine).
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Sweet Potato Curry Oatmeal
As with many non-city folk, my experience with foreign cuisines was limited to Italian and Mexican food. Give me lasagna or a taco (Americanized, of course), but sushi? No. Tapas? What’s that? French? Yuck. Russian? Nah. And there were definitely no curries.
My first time eating beyond the Italian/Mexican standards was during my trip to San Diego after college graduation, which was the first time I had sushi. Surprisingly, it was love at first sight. Shortly after, I experienced Thai. Once I was living on the East Coast, sushi and Thai became frequent eats, and pretty soon I was trying French, Indian, Greek, Ethiopian, Ukranian, Spanish tapas, and more. (more…)
Lemon Asparagus Steel-Cut Ris-OAT-to
Once upon a time, I hated asparagus. My mom would make cream of asparagus (from the can) and my dad would eat it on toast. It made the house smell like vomit, and I simply couldn’t understand why anyone would eat it. They look like green beans, and I hated those, too, so asparagus really didn’t stand a chance.
That eventually changed, and now I consider it one of my favorite vegetables. Recently, I was at a risotto shop in Greenwich Village with some friends. I ordered the lemon and pine nut risotto and added asparagus, and each bite was diviiiiiiiiine. I immediately decided to make it in oatmeal form. (more…)
Chai Oatcakes for One
Let me preface by acknowledging that “chai” is Indian for “tea” (or something like that). So when we Americans order a chai tea, we are ordering a “tea tea.” And when we post recipes for “chai oatcakes,” we are simply saying “tea oatcakes.” What we Americans consider “chai” is officially named “Masala chai.”
AKA don’t bother telling me that the name of these oatcakes are nonsensical. I’m just speaking American. [insert American flag and peace sign emojis here]
Okay, now for the more important info: these oatcakes are wonderful. It is incredible how well zucchini fluffs up oatcakes. Look at the top one in the picture! So thick and fluffy!
I’m usually pretty so-so about my chai recipes, but this one is my favorite. The punch of the chai spices were perfect for these oatcakes, and a drizzle of maple syrup on top was all it needed to taste like a million dollars. (What a stupid simile. I bet a million dollars taste pretty dirty and bland.)
Sweet Potato and Chocolate PB2 Oatmeal
Okay, so I might be a little out of season with this one. The truth is, I love sweet potato. 365 days a year. My heart knows no boundaries with food. Sure, I may crave certain foods a little more during certain seasons, but sometimes I want peaches in February or sweet potatoes in April.
Snickerdoodle Cookie Dough Oatmeal
NYC makes being vegan a breeze. Most restaurants have an option (and many have more than one). The city also has dozens of fully vegan (or at least vegetarian) restaurants that are revered even by meat eaters.
Many establishments, particularly coffee shops, will have a vegan baked good option in their display case. For most, it’s a chocolate chip or peanut butter cookie. Now, I don’t often buy cookies because of my sugar sensitivity, but every now and then it’s fun to splurge on a vegan chocolate chip cookie.
That being said, it feels wrong to complain. What I really want is a snickerdoodle cookie. Snickerdoodles are by far my favorite kind of cookie, even if cookies aren’t totally my thing. It’s like a more sophisticated version of a sugar cookie. I love the blend of sweet and earthy with the pillowy interior. But when will I ever see a vegan snickerdoodle?
Brownie Baked Oatmeal with Mint Avocado Frosting
Happy early St. Patrick’s Day! Having studied abroad in Ireland, I have a special place in my heart for St. Patrick’s Day.
I considered utilizing my Jameson collection for my St. Patrick’s Day-themed recipe this year, but decided to keep it PG and finally make the Mint Avocado Frosting I’ve been dreaming of.
Chocolate Pecan Baked Oatmeal
Zucchinis have changed my life. Having pureed zucchini in my recipes has truly opened up another world. Is it just me, or have all of my recipes for the past month included zucchini? I apologize for that. Actually, no I don’t. Because they’re delightful.
