Breakfast · Snack

Anitoxidant Poppy Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Dessert Chickpea Batter’!

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Now onto these cookies!

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  • They have are soft like a muffin but thin out like a cookie!
  • Are made from only clean, natural ingredients
  • Can be eaten for breakfast or a delicious snack
  • Sweet enough to kill any unhealthy cravings
  • Healthy enough to eat as a pre-workout snack

Antioxidant Poppy Cookies

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 2 T antioxidant powder
  • 1 T chia seeds
  • 1 T poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey
  • Juice from one large lemon
  • 1 tsp apple cider vinegar

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Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat or parchment paper.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Form batter into cookie shapes on your baking sheet.
  6. Bake for 8-10 minutes. Enjoy!

Happy Baking 🙂

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Breakfast · Snack

Sweet Fig Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan, Veggie Mac & Cheese’!

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Now onto these muffins!

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I loveee figs! So every fig season I get very excited. – Note, fig season is late June through early fall.

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With so many health benefits & such a delicious taste, you can see why I get excited for these little fruits!

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One last thing before getting to the recipe. I am vegan except for that I use honey. I shared this a while back. But as I have been getting questions again as to why I use honey. See below 🙂

Honey v. Agave

Image result for honeyagave nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.

Raw honey has less fructose than most agave & is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy & anti-inflammatory effects.

Raw honey is a natural, unprocessed food

I buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Sweet Fig Muffins

  • Servings: 6 muffins
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 1 T chia seeds
  • 1 T antioxidant powder
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey*

*Agave nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Additional:
  • Fresh Figs

Directions

  1. Preheat oven to 350F.
  2. Spray 6 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to divide batter among the 6 muffin tins. (could also form batter into cookie shapes).
  6. Cut your figs in half & lightly press fig slices into the top of your muffins.
  7. Bake for 12 minutes. Enjoy!

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I hope everyone had a great weekend!

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Dessert

Healthier Homemade Pop-Tarts

My sister is having a 90’s themed party for her 30th birthday.

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When I think of the 90’s I think of Nickelodean & a lot of junk food.

Seriously, did we eat anything healthy then? My mom always made our lunches & cooked dinner. But, lunch would be a sandwich, milk, chips & a dessert – because chips alone aren’t a dessert? That dessert would be things like a Twinkie, fruit roll up or a Hoho.

What other food is 90’s? 

  • Fruit by the Foot
  • Bagel Bites
  • Mini hotdogs
  • Dunkaroos
  • Go-gurt
  • Pop-Tarts!

While the 90’s junk food is defiantly not approved by The Kelly Diet, that doesn’t mean we can’t make our own version that is 🙂

Now, these could be healthier. I opted to buy a store bought vegan pie crust from Whole Foods instead of making mine own simply because of time & quantity I was making. So, these are not the healthiest item on The Kelly Diet menu, but they are still much healthier than a regular pop-tart, made with real fruit & absolutely delicious!

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Healthier Homemade Pop-Tarts

  • Servings: 8
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2, 2 count packages of Vegan Frozen Pie Crusts (I found some at Whole-foods)
  • 3 C frozen organic cherries, pitted
  • The juice from 1 lemon
  • 2 T raw local honey or agave
  • 1 T corn starch
  • 2 T coconut oil

Directions

  1. Remove all 4 pie crust from tins & allow to thaw.
  2. Preheat the oven to 375F.
  3. Add your cherries, lemon juice, honey or agave & corn starch to a medium sauce pan.
  4. Cook on medium heat until cherries thaw.
  5. While on low heat mash everything together until combined. Remove from heat & allow to cool.
  6. Cut pie crust into rectangles.
  7. Add 1-2 T of cherry filling to the middle of one rectangle. Place another rectangle on top & use a fork to lightly press edges together.
  8. Transfer to a baking sheet lined with a silpat or parchment paper.
  9. Repeat until all pie crust & filling is gone.
  10. Top each crust with a little coconut oil & use the tips of your fingers to spread the oil to cover the entire top surface area.
  11. Bake for 20 minutes. Allow to cool. I drizzled prepared powdered chocolate peanut butter on top of mine. You could chose to leave plain or top with more cherries. Enjoy!

A nice thing about these Pop-Tarts are that you can make them in advance, seal & freeze. Just unthaw the night before you want to serve them! Side-note, they are DELICIOUSSS cold. 

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

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Breakfast · Snack

Butterfly Pea Flower Overnight Oats

I’m going to guess you read the title ‘Butterfly Pea Flower‘ & thought, ‘what?’

Well let me tell you about it! I came across Organic Dried Butterfly Pea Flower Tea while browsing Amazon Prime (one of the World’s greatest inventions, obviously).img_2824This tea

  • is full of antioxidants & has been proven through clinical research.
  • has anti- glycation properties (helps prevent against skin aging).
  • has anti-inflammatory & pain relieving properties.
  • And for someone into food aesthetic, it makes a gorgeous blue tea. AND if you add a bit of lemon juice it can turn a purplepink!

As an avid tea drinker & natural baker, I was excited 🙂

This is the first recipe I have made with the tea. I look forward to sharing this one with you and many more to come!

Butterfly Overnight Oats

  • Servings: 2
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

This recipe contains only 4 ingredients & doesn’t use any sugars or sweeteners! (If you want to make it sweeter add some berries!)

  • 1 c unsweetened plant-based milk of choice
  • 3 T dried pea flower tea
  • 1 c rolled oats
  • 1/2 c plain greek or non-dairy yogurt

Directions

  1. Add 2 T of your tea to an infuser.
  2. Bring your plant-based milk to a boil in a small pot & add the infuser (could also use a food strainer if do not own an infuser).img_2826
  3. Turn heat to low & simmer for 20 minutes. (Your milk will turn more blue as time passes.)
  4. Add your oats to a mason jar or container, pour in your tea & mix together with a fork.
  5. Add in your yogurt & last 1 T of dried tea & mix again.
  6. Cover & refrigerate for at least 4 hours, preferable overnight.img_2825
  7. In the morning eat as is or add some toppings! I added sliced banana, a bit more dried tea, bee pollen & hemp hearts. Enjoy!img_2879

What else would you make with this tea?!

Breakfast

Simple Creamy Green Smoothie

Happy Friday everyone!!! Don’t forget to check out your local Farmers Markets this weekend. I’d love to hear what fruits & veggies you get!

Before I share my simple smoothie recipe I wanted to update you on some of my Instagram posts from this week. @thekellydiet

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“Lunch Bowl” Farmers Market goodies, a veggie patty & my cheesy pea pesto 👩‍🌾👍

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“One bowl, Cake Crumble ” In a medium sized bowl mix with a fork 3/4 c rolled oats, 2 T coconut flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking powder, 1/2 c unsweetened 🍎 sauce, 1/4 c unsweetened almond milk & 1/2 tsp maple extract. Fold in 1/4 c loosely packed shredded 🥕 s. Pour mixture onto a  cookie sheet lined with parchment paper. Bake at 350F for 20 minutes. Enjoy! 

And here is a smoothie to start off your weekend on the right track 🙂

Simple Creamy Green Smoothie

  • Servings: 2
  • Difficulty: easy
  • Print

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Ingredients

  • Handful of spinach/kale
  • 1/2 a frozen banana, chopped
  • 1/2 c frozen mango chunks
  • 1/2 c frozen pineapple chunks
  • 1/2 tsp matcha
  • 2 c unsweetened non-dairy milk of choice
  • Sprinkle of nutmeg (optional)

Directions

  1. Add all ingredients to a blender.
  2. Blend until smooth & creamy.
  3. Sprinkle with nutmeg or add any other desired toppings. Enjoy!

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What do you want to bake or cook this weekend?!

Breakfast · Snack

Carrot Cake Baked Oatmeal

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Lately I’ve been trying to keep in mind that I shouldn’t judge ones food choices just like I wouldn’t want someone to judge mine. While I wish that no one would eat meat, I shouldn’t think critically of others opinions.

My hopes are to inspire others to eat less meat & more plants for their own health & for the environment.

So today I just want to remind people to keep in mind a little SOUL (Seasonal, Organic, Unprocessed & Local foods) in order to respect & love our bodies & our planet.

Below I am going to share my recipe for Carrot-Cake Baked Oatmeal Bars that I made this past weekend. See if you can incorporate some soul into it! Can you find local & organic oats & carrots at the Farmers Market? Can you use pure maple syrup that isn’t processed or combined with unnatural ingredients? Can you find any seasonal fruits that you may want to add to the mixture?

Can you share your veggies with anyone? ~ pets included 🙂

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Carrot Cake Baked Oatmeal

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 2 1/2 c rolled oats (gluten-free is necessary)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp Himalayan salt

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Wet Ingredients:
  • 1 1/2 c lightly packed shredded carrots (I used colorshed/ rainbow shredded carrots)
  • 2 1/4 c unsweetened plant-based milk of choice
  • 1/3 c pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 T freshly grated ginger (or 1 tsp ground ginger)img_2228
Optional Fold Ins:
  • 1/4 c dried cranberries
  • 1/2 c chopped walnut halves
  • Seasonal Fruit/berries

Directions

  1. Preheat the oven to 375F.
  2. Lightly spray a 9×9 (or similar size) baking pan with non-stick cooking spray.
  3. In a large bowl mix together all dry ingredients.
  4. In a medium sized bowl whisk together all wet ingredients.
  5. Pour wet into dry & stir until combined.
  6. Fold in cranberries, walnuts or some seasonal fruits if desired.
  7. Pour mixture into your prepared dish.
  8. Smooth with a spoon & press down on the oatmeal with the spoon (or your hand) so the oats sink into the milk.
  9. Bake uncovered for 35 minutes or until lightly golden along the edges.
  10. Allow to cool before serving. Leftovers keep for about 3 days in a sealed container in the fridge or longer in the freezer. Enjoy!

Have you been to your local Farmers’ Market this summer?!

Breakfast · Snack

Cardamom Fig Smoothie & Fig Apricot Muffins

Oh yes, more figs! For fig nutrition facts & more fig recipes see my previous post. You can follow my blog to receive notifications when new recipes are posted as well as my Instagram: @thekellydiet.

So this post contains TWO fig recipes because I ate them together for breakfast & highly recommend you do the same.img_2039

I have made these muffins multiple times before using chopped dates instead of fresh figs. They are truly some of my favorite muffins. They are quick & easy to make as well as sweet & healthy. The sweetness come from raw honey.

The Raw Honey v. Agave Debate

Image result for honeyI support a mostly plant-based diet. Things that I still use that are not vegan are plain greek yogurt & organic raw honey.

agave nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.

Raw honey has less fructose than most agave & is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy & anti-inflammatory effects.

Raw honey is a natural, unprocessed food (No added preservatives, colorings, or flavorings). Just the hard work of thousands of honeybees.

My suggestion to people concerned about harming bees is to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Getting back to the recipes, this smoothie is 100% vegan & simply delicious. Image result for yum

Let’s get baking!

Fig Apricot Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 c old fashioned or rolled oats
  • 3/4 c oat flour (Add oats to a blender & blend until reaching a flour consistency)
  • 2 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/3 c organic raw honey* or agave
  • 1/2 c unsweetened apple sauce
  • 1 tsp vanilla extract

*Agave nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Fold ins:
  • 3 dried apricots, sliced & diced
  • 1 large fresh fig, sliced & diced
Top:
  • 1 fresh fig, sliced

Directions

  1. Preheat oven to 350F.
  2. Spray 7 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. In a separate small bowl add & whisk all wet ingredients.
  5. Pour wet into dry & mix until just combined.
  6. Fold in the diced apricots and figs.
  7. Divide batter among the 7 muffin tins.
  8. Top with extra fig slices & press slightly into the batter.
  9. Bake for 12 minutes. Enjoy!

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Cardamom Fig Smoothie

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

  • 1/2 a frozen banana, sliced
  • 3 fresh figs, stem-removed
  • 1 c unsweetened cashew milk (or other plant-based milk of choice)
  • 3/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamom

Directions

  • Add all ingredients to a blender.
  • Blend until smooth. Enjoy!

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My dog patiently waiting for muffin scraps & getting to link my smoothie cup clean 🙂

Who will you share your muffins with?!

 

 

Breakfast · Dessert

Savory Fig flatbread

FIGS!!!

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I loveee fresh figs. They have a mildly sweet taste with a subtle hint of berry. You can’t go wrong eating a fresh fig solely on it’s own. The sad part is I can only find them in select stores a few times during the summer. They first usually appear in northeast produce markets in late June with a season that lasts through early fall.

This weekend I went to the Farmers Market to very sadly find out it was closed due to another event. To cheer myself up I drove to the produce market hoping they would have either persimmons, kumquats or fresh figs. And as you can see, figs they had!

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This recipe is yet again my favorite – Yummy enough for dessert yet healthy enough for breakfast.

The base is a zucchini breakfast cookie, topped with PB2, fresh figs, strawberry, banana & fresh basil.

Savory Fig Flatbread

  • Servings: 1-2
  • Difficulty: easy
  • Print

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Ingredients

Breakfast Cookie Base:img_2001

  • 1 T ground flax
  • 3 T water
  • 1/2 c oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c shredded zucchini
  • 1.5 T unsweetened apple sauce

Topping Ideas:

  • PB2, prepared (or any other nut butter of choice)
  • 1 fresh fig, sliced
  • 2 small strawberries, sliced
  • 1/2 a banana, sliced
  • A few pieces of fresh basil

Directions

  1. Preheat oven to 350F.img_2002
  2. In a small bowl mix the ground flax with the water to prepare a flax egg & set aside for at least 5 minutes to set.
  3. Add the dry cookie base ingredients to a medium size bowl & mix with a fork.
  4. Add the apple sauce, zucchini & flax egg to the bowl & mix again until well combined.
  5. Pour mixture onto a baking sheet lined with parchment paper.
  6. Use a spoon to form & smooth batter into a large circle.
  7. Bake for 20 minutes.
  8. Allow to cool & then top with desired toppings. Enjoy!

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I ate mine for lunch along with a medium sized bowl of sauteed veggies & Italian seitan sprinkled with nutritional yeast. What topping will you add to your flatbread?!

 

Breakfast · Dessert · Snack

Chocolate Caramel Bread

Before I dive into this post I just want to mention one thing, for as good as chocolate tastes, it doesn’t photograph well. I know you are thinking, how could chocolate not look delicious?! Well just give it a try & if you master the art of chocolate photography please share your wisdom with me.

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So bear with me. My pictures in this post might not be the most aesthetic, but I promise you this bread is delicious.

 

This bread is savory enough for dessert & healthy enough for breakfast!

Image result for veganHow?! It is:

  • Sugar-free
  • Oil-free
  • Vegan
  • Naturally sweetened
  • Fiber & protein rich

Chocolate Caramel Bread ~ A savory & healthy bread topped with a date paste

  • Servings: 11 slices
  • Difficulty: medium
  • Print

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Ingredients

Flax Egg:
  • 2 T ground flax
  • 6 T water
Dry Ingredients:
  • 1 c oat flour (blended oats)
  • 1/3 c chickpea/ garbanzo bean flour
  • 1/3 c cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of himalayan salt
Wet Ingredients:
  • 1/3 c pumpkin puree
  • 1 ripe banana, mashed
  • 1/3 plain greek or non-dairy yogurt
  • 1/2 c unsweetened apple sauce
  • 1/4 c unsweetened plant-based milk of choice
  • 1 tsp coconut extract
Caramel – date Paste:
  • 6 dates
  • Splash of plant-based milk
  • 1/2 tsp cinnamon
Extras:
  • Almond Butter (or any nut/seed butter of choice)

Directions

Chocolate Bread
  1. Prepare a loaf pan by spraying it with cooking spray. Set aside.
  2. Preheat the oven to 350F.
  3. Add flax egg ingredients to a small bowl. Whisk & set aside.
  4. Add all dry ingredients to a large mixing bowl. Whisk.
  5. Add all wet ingredients to a medium size bowl. Whisk until combined well.
  6. Pour wet ingredients into dry, along with the flax egg. Mix until just combined.
  7. Pour batter into loaf pan.
  8. Bake at 350F for 45-50 minutes, or until a toothpick inserted comes out clean.
Caramel-date Paste:
  1. De-pit & chop dates.
  2. Add to a bowl of boiling water & let sit for 5 minutes.
  3. Drain & add to a food processor or blender along with the milk & cinnamon.
  4. Process until reaching desired consistency (I like leaving it smooth but still with a few date chunks)

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Assemble:
  1. Allow bread to cool.
  2. Spread the top with your caramel- date paste.
  3. Slice & enjoy. I recommend spreading your slice with a bit of almond butter as well for the ultimate treat!

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Have you ever de-pitted a date & stuffed it with almond butter?! It’s like a healthy candy bar. Soooooo good! What would you change or add to this bread?

 

Breakfast

Cauliflower Overnight Oats & Porridge

Briefly describe yourself:

  1. Dog lover (specifically my own dog, Batman)
  2. Health nut
  3. Wannabe Yogi & Rock Climber
  4. Baking addict
  5. Veggie advocate

Image result for carrot emojiVegetables can’t talk so I promote their greatness! I don’t think my spirit animal is an animal at all, it’s probably a carrot.

How am I a veggie advocate?

  • Even if I do not know you, I will tell you to eat a carrot.
  • I will tell you to eat less meat.
  • I will tell you to not disrespect a vegetable by frying it.
  • I will tell you that ALL vegetables are yummy. If you don’t like a vegetable you probably aren’t preparing it correctly. Who likes the taste of raw broccoli? Steam or roast that puppy!

Image result for don't drink sodaAre you….

  • Still drinking soda (regular or diet)?
  • Still eating ‘diet’ labeled foods?
  • Eating meat?
  • Smoking cigarettes?

Well knock it off, it’s 2017. We know what will kill us.

Now that I’ve gotten that off my mind, let’s talk about adding veggies to our morning!

So, I am currently obsessed with Cauliflower Overnight Oats. I love experimenting with food, so I usually make a variety of breakfasts in a given week. Since creating this, I have eaten a variation of Cauliflower Oatmeal every work day for the past 2 months… So yes, it’s good.

Why is it awesome?

  • I love quantity. Because you are replacing some oats with a vegetable that has been broken down into tiny granules, you can add a lottt of it.
  • It adds veggies to your morning.
  • You can food prep it for the whole week ahead.

*Think of this recipe as regular overnight oats & all the different ways you can make it. I want you to make it your own by adding whatever fruit, spices or other combinations you enjoy the most.

Basic Cauliflower Overnight Oats

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

Base Ingredients:

  • 1 c cauliflower rice
  • 1/4 c oats
  • 1/3 c unsweetened almond milk (or other plant-based milk of choice)

Optional Add-ins (while cooking):

  • 1 scoop plant based protein powder – I like Orgain
  • 1/4 – 1/3 c organic plain or non-dairy yogurt (Top & stir in after cooking & slightly cooled)
  • 1/2 T pure maple syrup
  • Half a ripe banana, mashed
  • Shredded zucchini
  • Dash of vanilla extract
  • Cinnamon to taste

A few flavor Ideas:

  • Any fruit you have on hand, chopped
  • Carrot Cake: 1/4 c shredded carrots, 1/4 tsp cinnamon, 1/4 nutmeg, crushed walnuts
  • PB, Banana: 1 T Nut Butter, 1/2 sliced banana
  • Maple & Cinnamon: 1/2 T pure maple syrup, 1/2 tsp cinnamon,  1/2 tsp vanilla, crushed pecans
  • Pumpkin Pie: 2 T Pumpkin Puree, 1/2 T pure maple syrup, 1/2 tsp pumpkin pie spice

Directions

  1. Add all base ingredients to a small sauce pan.
  2. Bring to medium heat.
  3. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
  4. Allow to cool slightly then add in desired flavors & enjoy warm.

Food Prep: I recommend multiplying the recipe by 5 & cooking up a big pot for breakfast all week!

4. Allow mixture to cool & transfer to a jar or container

5. Add in optional flavors

6. Top with the yogurt (optional)

7. Seal & refrigerate.

8. Grab before you leave in the morning. Stir in the yogurt before eating. Enjoy cold.

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Before we get to recipe #2, here is a picture of my veggie lover dog eating some cauliflower rice.

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Cauliflower Porridge

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

Cauliflower Porridge:
  • 1 c cauliflower rice
  • 1/2 scoop plant-based vanilla protein powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
Bowl/ Add ins:
  • Organic plain greek or non-dairy yogurt
  • Raspberries
  • Almond butter
  • Nutmeg

Directions

  1. Steam cauliflower rice until tender. (I steamed mine on medium heat for about 5 minutes)
  2. Add to a blender along with the rest of the porridge ingredients.
  3. Blend until smooth.
  4. Allow to cool slightly & then create a Breakfast Bowl with desired add ins! I paired mine next to organic plain greek yogurt, topped with raspberries & almond butter & sprinkled with a bit more nutmeg. Enjoy!

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What flavors will you make?!