October Breakfasts

Hi all!  I hope you have had a great week!  This week has had some ups and downs but today has been awesome!  Plus it’s Friday so even better!  I’m hoping this goodness carries on through the weekend because it is the husband’s birthday weekend.   He has been working so hard lately so he really deserves a day to relax and just have fun!!

So as I mentioned before  I’ve joined Meg as well as a few others including Jan and Sloane in having a different breakfast everyday of October.  It’s been awesome.  I was seriously in a breakfast rut (which is crazy because I can eat the same thing for a looooong time and be just fine:) so this came at just the right time.  It’s introduced me to a lot of new yummy creations!

I told you I would share any new good recipes I come across or make up myself so that’s what I want to do today!  It’s going to be breakfast-mania for the next few moments:) I hope you’re hungry!

Here are a few of my favorites so far:

Oatmeal Banana Pancakes Stuffed with Pumpkin-Peanut Butter Filling 



This was awesome!  I’m definitely excited to make this again after the challenge is over!  I added a little coconut butter onto mine too.  Really good without being too sweet (no added sugar!)  and it’s vegan which is cool! (definitely not as pretty as hers but still so good:)

Coconut Cacao Banana Pudding



This was just a random mix of things that turned out pretty dang good!  Here is what I did:

  • 1/3 cup raw oats
  • 1 banana
  • 1 TB cacao powder
  • 1 tsp of mesquite (or other choice of sweetener)
  • 1 tsp chia seeds
  • 1/3 cup of water, almond, or coconut milk (use more if needed)
  • 1 serving of tofu, pressed
  • 2 tsp of coconut butter

Place everything into a blender and blend away.  Top with more coconut butter, chia seeds, cacao nibs, and goji berries (or whatever else you would like:)

Banana Peanut Butter Blended Oatmeal

IMG_20131012_114119This is one of my favorites so far, in the top 3 for sure:) This turned out so good and thick.  Like a really thick pudding.  I loved it!

Into the blender goes

  • 1/2 cup raw oats
  • 1/2 banana
  • 1/4 cup plus 2 TB of water or almond or coconut milk
  • cinnamon
  • 1 serving of tofu, pressed
  • 1 TB of natural peanut butter

Blend until smooth, top with banana and peanut butter and enjoy!

Peanut Butter Pumpkin Pancakes


Heather is a genius!  These pancakes were ridiculous!  Make them.  You will not regret it!! So so good and perfect for Fall!

Neapolitan Layered Oats



This was also very good!  Jordan makes some awesome looking breakfast creations.  This was the first of her recipes I’ve tried but I have some others I want to try and if those ones are like this then I’m in for a real treat.  The only thing I did different was using sunflower seed butter instead of almond butter:)

Well, I hope I’ve given you a few ideas of some different breakfasts to try!  Be daring, try something new.

Have a happy healthy weekend!



Do You Know…

…the secret to smooth creamy hummus??!!

I didn’t until recently.

A couple of months ago I decided to make homemade hummus all the time instead of buying it all the time! It seemed like we were always out of the stuff!  My husband goes through hummus very fast!!  I help out of course!  I love hummus on everything from salads to wraps to dressings to ripped up seaweed sheets!  He loves it on Beanitos and that’s mostly it:) I figured making it at home would be much cheaper.

The problem:  the hummus tasted yummy but was not very smooth and creamy like the store bought versions!  I did a quick Google search and found out the secret to making homemade hummus is peeling off the skins of the chickpeas before blending!!   It certainly takes a little more time (12-15 minutes per can) but sooooo worth it!

dill dressing 001

Here is my recipe for classic hummus.  And as always, switch up the measurements to fit your preferences:)

Classic Hummus

  • 2 cans of chickpeas
  • 4 TB tahini
  • 3 TB lemon juice
  • 1 tsp coarse sea salt
  • 3 cloves of garlic
  • 3/4 cup water

1.  Rinse chickpeas, peel off skins, rinse again.

2.  Place chickpeas in a medium saucepan, cover with water and let them cook up a little.  Just enough so that they are warm <—–this step also helps with the smooth/creamy factor!!

3.  While the chickpeas are warming up, place remaining ingredients except the water in a food processor.  Blend just for a few seconds to combine.

4.  Drain chickpeas and add them into the food processor.

5.  Blend for a bit until well combined.  Add the water, a little at a time and keep on blending until it reaches your desired consistency.  (More water is best as it tends to thicken up in the fridge.)

6.  Enjoy!

Beanitos, carrots, and hummus!! Yum.

Beanitos, carrots, and hummus!! Yum.

I hope you enjoy the recipe if you try it!

Nutty Dill Sauce Recipe!

It’s been FOREVER!!

But I’m back now so don’t worry;)  I am alive and well.  It’s been a pretty busy first month of the year!

There have been some big, but awesome changes at my work, I’ve been trying to be more involved in my church, and one more thing that I haven’t mentioned yet:

I’ve been studying to become a certified personal trainer!  I’m pretty excited about it!! I will hopefully be certified within a few months but we will see how it goes:)

For now though, I have a recipe to share!  It actually started out as something else but that was a big fail so I turned it into a delicious sauce/dip!!

Over the weekend I made some lentil burgers and had some left over sunflower seeds and cashews that had been soaked so I wanted to use them up!  I decided to make some Cashew sunflower seed butter but it did not turn out!!

Raw sunflower seeds don’t make a great butter in my opinion.  It turns into a sticky play dough of sorts.  Oh well, next time I will roast them:)

I didn’t want the mix to go to waste though so I decided to make a yummy sauce/dip out of it.  I wanted it to be kind of tangy so I went with a lemon dill flavor and I ended up with this:

IMG_20130204_192736It’s pretty yummy if I do say so myself.  I’ve made a few things with it so far.

I’ve been dipping raw veggies in it,  using it as a sauce a couple times for my spaghetti squash (my fave way!),

In the mix:  Spaghetti squash, peas, romaine lettuce, artichoke hearts, and nutritional yeast

In the mix: Spaghetti squash, peas, romaine lettuce, artichoke hearts, and nutritional yeast

and I also used it in Lasagna roll-ups in place of ricotta.  Dom Loved that;)

So here is the recipe:

Nutty Dill Sauce

  • 3/4 cup raw sunflower seeds
  • 1/2 cup cashews
  • 4 TB nutritional yeast
  • 2 TB lemon juice
  • 1 tsp minced garlic
  • 2 tsp dried dill
  • 2 tsp-3 tsp mustard
  • 3/4 tsp coarse sea salt
  • 2/3 cup water

1.  Blend all ingredients in a food processor  or blender.  Adjust ingredient amounts to your liking!

Makes about 2 cups

I love cooking!  Especially when things turn out well after a fail!

If you try this out let me know!

have you had any kitchen fails/successes lately?