A Dreamy Valentine Dessert!

Hello everyone!

I’m Max from Fork the Cookbook. Ashley’s been so kind to allow me to guest post on her Taste for Healthy and I have a treat for you! Valentine’s day is around the corner and I’m sure everyone is busy searching and pinning recipes for this occasion. Well, look no further as I have a dairy-free, soy-free, gluten-free AND sugar free dessert for you this Valentines day!

I love forking recipes. Nope, forking is not a dirty word! It merely means to create a variation from original recipes. On my quest to live a little better, I’ve been forking recipes so that I won't miss out on treats and feel better at the same time. We change recipes to suit us all the time, Fork the Cookbook's focus is on making it easy for us to tweak recipes and keep track of what others have done differently to our recipes.

Here’s an easy floating island recipe I’ve forked to be healthier. Floating island or snow egg is a French dessert consisting of poached meringue floating on vanilla custard. I’ve only used 2 eggs, almond milk and vanilla beans to make this simple dessert. The egg whites are beaten with honey instead of sugar and cooked gently in hot almond milk. I’ve made the custard with egg yolk that I’ve saved from making the meringue, almond milk, honey, vanilla and a touch of xanthan gum to thicken it. I finished this off with some fresh passion fruit for its tang and crunch.

Healthy Floating Island or "Snow Egg"

This is a truly refreshing dessert, one you can whip up in advance if you want to serve it cold. One bite of this pillowy soft, almond flavoured meringue will make you and your loved one feel as if you’re on cloud 9...

Do check us out at Fork the Cookbook and let's fork our way to a healthier us!

Coconut Oil Fudge + Health Coach Ornament!

Greetings! And happy holidays! :)

Today I wanted to share a delicious recipe for a healthier version of a classic holiday treat!

Coconut Oil Fudge!

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

Recipe:
(Makes: 16 servings)

Ingredients:
1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract 
1/2 cup cocoa powder

Directions:
1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the nature of the coconut oil, the fudge must be kept cool.

*Yesterday I received the most adorable xmas ornament from one of my amazing health coaching clients! It really made me stop and reflect on how much I love my job.

made. my. day.

Have an exciting and wonderful week!

Massaged Kale Salad!

Greetings health and wellness lovers!

Can you believe it's almost 2012?! I can't...

Anyways, this weekend I made a (festive?) delicious recipe from the Integrative Nutrition Healthy Holiday Guide!

Massaged Kale Salad

I made the salad to bring to a family gathering...

Honestly, I was a little hesitant to bring it, because kale is (unfortunately) not a commonly-enjoyed leafy vegetable by people outside of the foodie/nutrition/wellness circles.

But I decided to bring it anyways... and it seemed to be a hit! A family member even wanted the recipe! In addition to the Integrative Nutrition Holiday eBook, the recipe is also featured on Lemons and Loafers.

The only change I made to the recipe was substituting raisins + pomegranate seeds for the dried cranberries (because I didn't have any).

Have you ever had massaged kale salad?

Special holiday treat + Integrative Nutrition book download!

Greetings health and wellness lovers!

And happy Friday! I am so excited to share my new favorite holiday treat with you today!

When a craving for something sweet, creamy, bread-y, and chocolate-y strikes... this treat is sure to make you happy!

Pumpkin Chocolate Chip Gingerbread Cake Bars!

But they aren't just any pumpkin chocolate chip gingerbread cake bars... they have a modern nutritional twist! Instead of using whole wheat flour, they are made with almond flour!

We all know almonds are amazing for you... but what can you tell people when they ask you "why would someone want to use almond flour?" Here's why...

Health Benefits
Almond flour, because it is simply ground almonds, offers the same health benefits as eating whole almonds. Eating nuts regularly can help your cholesterol, and a meta-analysis study published in the May 2009 issue of the "Journal of the American Dietetic Association" verified previous claims that almond consumption results in lowered total cholesterol. When you have lower total cholesterol, you may reduce your risk of heart disease or stroke.


Beneficial Nutrients
Almond flour contains 160 calories in 1/4 cup, and 320 calories in 1/2 cup. In contrast, whole-wheat flour has 204 calories in 1/2 cup. Almond flour is high in fat, with 1/4 cup containing 14 g of total fat, 1 g of saturated fat and no trans fat. The fat in almond flour comes mainly from monounsaturated and polyunsaturated fats. You get about 35 percent of your vitamin E requirement for the day, 20 percent of your magnesium needs and 6 percent of your daily requirement for both iron and calcium. Your body uses vitamin E for the health of your red blood cells, and magnesium for your muscle function, bone strength and energy needs. Almond flour also gives you 6 g of protein and 3 g of fiber per 1/4 cup, which is about 12 percent of your fiber requirements, if you aim for consuming 25 g a day.

Source: Livestrong

These cake bars can be enjoyed by everyone, because they are free of dairy and gluten! Here's the recipe!

Pumpkin Chocolate Chip Gingerbread Cake Bars

Ingredients:
1 cup pumpkin puree
1 cup agave nectar
4 eggs
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup chocolate chips

Directions:
1. In a food processor, combine pumpkin, agave, and eggs and pulse until mixture is consistent and smooth.
2. Combine pumpkin mixture with almond flour, salt, baking soda, and spices in a mixing bowl. Mix on high until batter is mixed well.
3. Pour batter into a greased 10"x15" casserole dish. Sprinkle chocolate chips over the top.
4. Bake at 350 for 30-35 minutes.
5. Cut into cake bars of desired size. Serve and enjoy! You can also freeze them to enjoy later!

They are heavenly over banana soft serve!

Have an amazing day! xoxoxo

Peppermint Dessert Freeze

Greetings!

Today I wanted to share with you a favorite new treat! It is perfect for this most wonderful time of year! And, it can be enjoyed by everyone! It's dairy-free, soy-free, and gluten-free.

Peppermint Dessert Freeze
(makes about 4 small servings)

Ingredients:
1. 2 frozen bananas (in halves)
2. 1.5 cups almond milk
3. 1 cup ice
4. 1/2 teaspoon peppermint extract (natural)
5. 4 tablespoons chocolate chips + more for garnish, optional

Directions:
Blend frozen bananas, almond milk, ice, until smooth. Add 4 tablespoons of chocolate chips (I used dairy-free). Blend on low, just enough to break the chips into smaller pieces. Serve in adorable glasses.. and garnish with additional chocolate chips if desired.
















Disclaimer: I am not saying that chocolate chips are healthy. I live by the 90/10 % diet. 90% percent of the time I eat amazingly healthy. 10% of the time I eat chocolate... well maybe only 2%. ;) Learning about the importance of not depriving yourself in my studies this year at Integrative Nutrition this past year has inspired me to start enjoying (organic, dairy-free) chocolate more!

I hope you are enjoying the beginning of the holiday season!

P.S. 'Taste for Healthy' now has a Facebook page! I am so excited to connect with like-minded wellness and nutrition enthusiasts!

Integrative Nutrition Fall eBook Recipe!

Today I am excited to share with you Integrative Nutrition's Fall Recipe eBook, featuring seasonal recipes created by IN students and grads!

And... I am honored to have my Pumpkin Pie Smoothie recipe published in it!

Pumpkin Pie Smoothie

(serves 1)

Ingredients:

• 1/2 c. pumpkin
• 3/4 c. almond milk
• 2 dates, pitted
• 1/2 banana, frozen
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup ice
• 1 tsp. vanilla
• optional: candied pecans

Directions:
Add all ingredients in a blender. (I use a Vitamix.) Blend until smooth.

If you are looking for healthy recipe inspiration using seasonal ingredients, give it a browse! You can view it online or download a PDF version.

Fall Recipe: Pumpkin Pie Smoothie!

Greetings!

I don't know about you... but I am ready for fall! The last week of August is a great time to begin enjoying pumpkin smoothies, right? ;)

Every August, I always have to remind myself that it is not fall, yet.... even though Michael's has had the fall decor out for a month! Yesterday I went to my favorite store, and learned that they are already selling Christmas decor!

Crazy...

Anyways, I just learned about a fall recipe contest that my beloved nutrition school, Integrative Nutrition is having!

25 entries will be selected to publish in their fall recipe ebook! This summer, my Tropical Mango Banana Sherbert was featured on the Integrative Nutrition blog! Naturally, I am excited at the chance to submit a fall recipe!

Experimental recipe #1... Pumpkin Pie Smoothie!

Ingredients:

• 1/2 c. pumpkin
• 3/4 c. almond milk
• 2 dates, pitted
• 1/2 banana, frozen
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup ice
• 1 tsp. vanilla
• optional: candied pecans

Directions:
Add all ingredients in a blender. Blend until smooth. Garnish with candied pecans, if desired. Simple!
*I use a Vitamix. If you are interested in purchasing one, I can get you free shipping!

This week's agenda:

• prepare handouts/giveaways for my clients
• get a pedicure with my mom today!
• update Facebook page
• finish the September newsletter
• create 'Healthy Kids' presentation for upcoming event
• get ready for 'Sugar Blues' seminar and webinar
• enjoy a reiki massage session!
• relax with my favorite yoga DVD
• get ready for my family's annual Mammoth trip!
• surprise Jon with an early Christmas present!

Have an amazing weekend!!

Apricot Creamsicle!

I hope you are enjoying your Memorial Day weekend! I know we are!   ♥  It's so nice to relax on a 'staycation.' :)

Anyways, we've been getting lots of apricots in our weekly Abundant Harvest Organics box of local, seasonal, & organic produce!

Last night, I was inspired to make this...

Apricot Creamsicle Smoothie!

Jon: "It doesn't really have cream, does it?"
Me: "Nope!" ;)

Ingredients:

• 1 cup apricots, frozen (in halves)
• 1 banana, frozen (in halves)
• 1/2 teaspoon vanilla
• 1 1/3 cups almond milk
• optional: whipped cream (I used dairy/soy-free Rice Whip!) 

Directions:
 Blend! :)

(serves 2)

This Week's Agenda:

• Complete the paperwork for my 2nd client!
• Pedicure with my mom! ♥ 
• Update business website
• Join Ladies First gym... hello 'girl time' with my friend, Amber; cardio, yoga, & sauna!
• Create another Facebook ad
• Yoga class on Tuesday ♥
• Send out my 1st newsletter!
• Officially complete business license with DBA form from L.A. County
• Get ready for my first workshop/seminar
• Job interview with the City of Palmdale
• Finally order my business cards...thank you Alyssa Craft Design!
• Visit my sister, Alyssa, in Oregon!

Interesting Reads:

Maybe we shouldn't consume soy?
What?! Beer contains estrogen?
9 Factors Affecting Metabolism
8 Drug-Free Natural Highs
Why Support Farmers' Markets?

Enjoy the rest of your Memorial Day weekend!! Are you making anything healthy? :)

Tropical Mango Banana Sherbert!

It's almost Friday!! How is your week going? ♥

I am so excited about events have happened so far! I feel like I need to 'pinch' myself because I cannot believe reality... :)

1. Integrative Nutrition mailed me my official certificate to begin supporting clients!
2. My health coaching website has officially launched!
3. I welcomed my first client into my 6-month program!!!
4. Last night I met Joshua Rosenthal, the founder/director of Integrative Nutrition, & fellow IN students/grads in Hollywood!!! It was amazing to connect with so many positive, like-minded people!!

Ahhhhhhhh! I hope I can keep up this pace! ;)

The W Hotel was perfect for an IN meet-up!

Anyways... yesterday, I made a delicious treat by accident! (I was craving cold + sweet, so I just grabbed some fruit from the freezer and threw it into the food processor! All of the sudden, I realized that I had just made "Tropical Mango Banana Sherbert!" ♥

Ingredients:

• 1/2 banana, frozen
• 2 slices mango, frozen
• 1 tablespoon coconut milk
• blueberries, dried or fresh 

Directions:
Place banana and mango into food processor, add coconut milk. Blend for about 1 minute, until the mixture has a smooth consistency. Scoop out with an ice cream scoop. Top with blueberries (or fruit of choice!)

Makes 2 servings.

I hope you have an amazing rest of the week!! ♥

P.S. If anyone would like to "like" my new Facebook page, I would ♥ the support! (And I gladly return the favor!) http://tinyurl.com/6g4awyy

P.P.S. Is anyone in California going to WorldFest this weekend?! My mom and I are going on Sunday! :)

Healthy Cookie Dough Ice Cream!

Happy Friday! 

Any exciting plans for the weekend? I am walking for MS tomorrow morning... followed by lunch with friends!

This weekend is already on to a great start! Partially because I had an amazing dessert today!! And I am so excited to share it with you!!

Healthy Cookie Dough Ice Cream!!

Can all of those words even be used in the same sentence?! Yes, you read right...

And it's healthy! Bananas make up the "ice cream" and cashews, oats, and maple syrup make up the "cookie dough." It's vegan, raw, and gluten free. :)

When I was a kid.. cookie dough ice cream was one of my favorite ice cream flavors! It reminds me of watching "The Secret World of Alex Mack" with my sister. We would eat ice cream almost every night... followed by saltine crackers. Pretty weird, right?

Actually, from what I've learned at Integrative Nutrition... we were naturally trying to create balance! It all makes sense years later: wet & sweet= craving for dry & salty.

Anyways.. on to the recipe!

Ice Cream:

Ingredients:

• 3 frozen bananas (I freeze my bananas in halves... makes for easier blending.)
• 1 teaspoon vanilla extract

Directions:

Puree bananas and vanilla in food processor. If "ice cream" isn't blending well, add about 1 tablespoon water or almond milk.

Cookie Dough:

 Ingredients:

• 1 cup cashews
• 1/2 cup oats
• 1/2 teaspoon vanilla
• 1 tablespoon + 1 teaspoon maple syrup (or agave)
• 1 tablespoon water (or almond milk)

Directions:

Process cashews and oats in a food processor. Add in vanilla, maple syrup, and water (or almond milk.) Place a sheet of parchment paper on a large plate. Scoop cookie dough onto parchment paper and flatten out with a spoon (or your *clean* hand). Place a second sheet of parchment paper on top of the cookie dough, making sure cookie dough is pressed flat and even. Freeze for at least 30 minutes. (I left mine in overnight.) After it is frozen, cut into "cookie dough chunks"... whatever size you want! Makes about 2 servings.

*Tip: If you have extra "ice cream," freeze in an ice cube tray!

Have a great weekend!

Cake Batter Milkshake!

Tomorrow I will be 25! Wow, I almost feel like an 'adult!'

Anyways, I wanted to celebrate (a day early) with this healthy Cake Batter Milkshake!

It tastes amazingly close to 'real' cake batter, but it is completely healthy! Yet, it seems so 'naughty' and delicious, that I just had to share it with you! ♥

I want to give a huge "thank you!!" to the talented and creative Chocolate Covered Katie for the original recipe!

Cake Batter Milkshake

• 1 banana, frozen
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons coconut oil, melted
• 2/3 cup almond milk
• 1 tablespoons coconut flour (for cake-y-ness)
• Optional: sprinkles

Blend ingredients together. Add some sprinkles, pre-blending, and then add more on top!

A recipe for vegan coconut whipped cream can be found here!

Have you made any healthy 'cake batter' recipes?

Citrus Snap Peas and Carrots!

Hello wellness lovers... I hope you are having an amazing week!

Any exciting plans for this weekend? Jon and I are going to Disneyland (again!) Haha... we have annual passes, so we need to use them! We actually haven't been in 2 months...

Anyways, on to today's healthy deliciousness! ♥

The other day I was flipping through the latest issue of First magazine, and a recipe caught my eye! It totally had "spring" written all over it! The original recipe called for butter & honey, but I wanted to substitute coconut oil and agave instead.

Also, I made it without fresh parsley and shallots, because:
a.) I like easy, fast, & simple.
b.) It didn't seem like they would taste that amazing with coconut oil.
b.) I find it annoying to make trips to the grocery store for 1 or 2 items. (I am sure you can relate!)

Citrus Snap Peas & Carrots

Ingredients:

• 2 pounds baby carrots
• 12 ounces sugar snap peas
• 1 tablespoon coconut oil
• 1 teaspoon agave
• 2 tablespoons lemon juice
• salt (I used Himalayan)

Directions:

1. In large saucepot over high heat, filled with (lightly) salted boiling water, cook baby carrots for 4 min., or until crisp-tender, adding sugar snap peas after 2 min. Drain.
2. Heat coconut oil in skillet over medium-high heat.
3. Add carrots, snap peas, agave, and lemon juice. Cook for 2 minutes, stirring occasionally.

Yum! Enjoy over rice, quinoa, or other grain for a light & healthy meal.

I hope you are having a great day! :)

Health & Wellness News & Inspiration:
Top 10 Superfoods for Spring- Shine
15 Powerful Reasons to Go Veg- Care2
Spring Veggies Tasty, Healthful- AuburnPub.com
Is Maple Syrup a Superfood?- eCanadaNow
Cat Yoga- YouTube

Elana's Peppermint Patties!

Greetings!

Do you ever feel like you are keeping a secret, because you know how to create better, healthier versions of favorite childhood treats? I feel that way sometimes... well, actually, right now! ;)

Because of this...

Remember those York Peppermint Patties?













I remember my great grandma would always have a bag handy, and she would never have my sister and I leave without a handful each. :)

However... do you know what ingredients are in those?! Sugar, corn syrup, semi- sweet chocolate (chocolate, sugar, cocoa, milk fat, cocoa butter, soy lecithin, Polyglycerol Polyricinoleate (PGPR), emulsifier, vanillian, artificial flavor), invert sugar, egg whites, and oil of peppermint.

Yikes! Chemicals, preservatives, artificial flavors, & animal by-products. No thanks... these days we know better!

Anyways, you can probably imagine my excitement when I came across a healthier version of these mints via Elana's Pantry. Her recipe is amazing!

What are your favorite treats from childhood? And, have you made a healthier version of them? :)

Vegan Brownie Fudge!

Greetings! :)

I hope you had an amazing weekend! It's been cold and rainy in Palmdale... perfect for relaxing by the fire, watching movies, working on Integrative Nutrition coursework, spending time with family, cooking, and making fun vegan treats in the kitchen!

Anyways, my friend Amber invited me over for dinner tomorrow... so naturally, I wanted to make a healthy, guilt-free dessert! :)

What I came up with is a treat that is half brownie, half fudge, partially raw (the base), and the rest just vegan (the topping).

Vegan Brownie Fudge

For the base layer-
Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates, pitted
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/3 cup carob powder
• 1/4 cup almond milk 

Directions: Process the ingredients above in a (heavy duty) food processor. Press into an 8x8 square pan lined with parchment paper. To help make the brownies lie 'flat' in the pan, I placed parchment paper on top and  pressed on the mixture until it was even. Place in freezer to firm for approximately 30 minutes.

For the topping-
Ingredients:

• 1/2 cup vegan chocolate chips
• sprinkles

Directions: Melt the chocolate chips in a double boiler. Spread onto brownie layer. Add the sprinkles! :) Let the chocolate topping return to a solid state, or place in the refrigerator to quicken the process. After the chocolate has become solid, carefully lift the brownies out of the pan and place on cutting board. Cut brownies into squares... and enjoy!

What do you do on rainy days? Did you make anything exciting in the kitchen this weekend?

Vegan Vanilla Almond Milkshake!

Hello fellow health and wellness lovers!

It's been awhile since I've posted an update...

This was a busy week: work, house-sitting, studying my coursework for Integrative Nutrition, and working on my health coaching business! I've also been spending time on my gardening blog! ♥

Anyways... last year around this time I found a health food store in Las Vegas, where I had a "Raw Vanilla Milkshake." I don't remember the exact ingredients, but this is what I came up with!

Vegan Vanilla Almond Milkshake
(2 servings)

• 1 banana
• 1 cup almond milk
• 1 1/2 cups ice
• 1 medjool date (2 for added sweetnes)
• 1 tsp vanilla
• 4 tsp. flax oil* (optional, see note below)

 *Flax oil is great for balancing hormones! ;)

Who ever said milkshakes have to be made out of sugar and dairy anyways?

Chocolate Covered Strawberries

 Happy Valentine's Day! ♥

Do you have anything special planned? Since I will be working tonight until 8, I am planning on surprising Jon with Valentine's Day dessert!

I am baking up some love in the form of chocolate covered strawberries, peanut butter "Hershey Kiss Cookies" (Jon's favorite), and vegan cupcakes. ♥

If you want a healthy, yet still heavenly & delicious version of chocolate covered strawberries... give this recipe a try!
  
Chocolate Covered Strawberries
For the Chocolate:
Ingredients:

• 6 tablespoons agave
• 6 tablespoons cocoa powder
• 4 tablespoons coconut oil (melted)
• 3 teaspoon. carob powder
• 1 teaspoon. vanilla extract

Directions:
Blend all ingredients together, dip strawberries immediately.


What special treats are you making? I hope you have a wonderful day! ♥

Green Apple Super Smoothie!

Hello there! :) And happy Friday!

So... earlier this week, I did some reading & researching about 100 different popular dietary theories (for hours!). I am absolutely fascinated by everything I am learning at the Institute for Integrative Nutrition! ♥

Anyways, when reading about the Body Ecology Diet, I came across a delicious green smoothie recipe! I ended up adding dates for natural sweetness. It is my favorite green smoothie yet!!

If you want to whip up a green smoothie that is less "green" tasting than most, give this one a try! :) It's delightfully refreshing and calming, yet energizing!

Green Apple Super Smoothie
(makes 6 servings)  

Ingredients:

*1 granny smith apple

*4-5 stalks celery 

*2 cups romaine lettuce

*4 dates, pitted 
*½ large avocado 
*½ bunch cilantro or parsley

*3-4 cups filtered water

Directions:

Chop vegetables into 1 inch pieces for easy blending. Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake). Add all ingredients into blender. Puree till smooth or desired consistency. Enjoy!

Do you have a favorite green smoothie recipe? I would love to try it! :)

And, are you doing anything exciting this weekend?

Decadent Chocolate Avocado Pudding!

Good morning! I hope you are having a great week so far!

I am excited... Jon and I are celebrating our 4 year anniversary today!! Disneyland, here we come!

But first, I wanted to share an amazingly delicious (vegan & gluten free!) chocolate treat with you...

I was in dessert heaven last night... ♥

Recipe:

• 1 medium avocado, mashed
• 3 tablespoons chocolate chips, melted
• 2 tablespoons cocoa powder
• ¼ cup agave 

Combine ingredients in a blender and puree.

{Recipe inspired by: Vegan Era}

I think this is the best pudding I have ever tasted! I am in love. ♥

Speaking of love... Valentine's Day is right around the corner! Do you have any romantic dinners & desserts planned?

Vegan Gluten-Free Blueberry Banana Bread!

Good morning! How was your weekend? 

Jon and I enjoyed our Saturday night by having an "I Love Lucy" marathon! (Yes, we are wild and crazy.)

Anyways, to get this week off to a great start, I decided to have some fun in the kitchen this morning!

The end result? Vegan Gluten-Free Blueberry Banana Bread! In addition to being vegan, it is also gluten-free!
 

Ingredients:

• 1/4 cup canola oil
• 2 tablespoons agave
• 1 banana
• 1/2 cup water
• 1 teaspoon vanilla
• 1 cup oat flour
• 1/2 cup arrowroot
• 2 teaspoons baking powder
• 1/8 teaspoon sea salt
• 1/2 cup dried blueberries (or fresh!)

Directions:
1. Grease 9x5x3 loaf pan with canola oil and preheat oven to 375 degrees F.
2. In blender, combine oil, agave, banana, water, and vanilla.
3. In separate bowl, combine oat flour, arrowroot, baking powder, salt, and blueberries.
4. Add liquid ingredients to dry and mix well.
5. Pour into loaf pan and back for 15 minutes.

Lots of delicious banana flavor, just the right amount of sweetness...

As a special treat... you could even make Vegan Gluten-Free Chocolate Chip Banana Bread, using chocolate chips instead of the blueberries. Yum!

Do you have any vegan banana bread recipes? I would love to try them... :)

I hope you are having an amazing Monday!!

Peanut Butter and Jelly Oats... and Snow!

Good morning!

How is 2011 treating you so far? Have you made anything new and delicious?

I've recently discovered a new favorite breakfast: Peanut Butter and Jelly Oats!

 

Last week in Big Bear, I had an oatmeal craving... every morning. I wanted to ensure I had plenty of energy until lunch... so I would stir a spoonful of peanut butter into my oats. It was amazingly delicious... but I thought to myself... "How much more amazing would this breakfast be if I had brought jelly?!"

Naturally, I made it with jelly as soon as we got home. And every morning since... Peanut Butter and Jelly Oats is what I have been enjoying for breakfast!

I've definitely been waking up excited for breakfast on these cold January mornings. Oh, and bananas compliment this deliciousness perfectly!

By the way, this is what we woke up to this morning...

It hardly ever snows in Palmdale! But yesterday we got 4 inches! Yippee! :)




















Are you currently having any exciting weather? Also, how do you "fancy up" your morning oatmeal?