PROJECT LIGHT & LEAN: Breakfast Chapter (Pancakes & Granola)

Monday was my first post of Project Light & Lean and it was all about oatmeal. Today is all about pancakes…and a little about granola. The pancake recipes in Happy Herbivore Light & Lean call for white whole wheat flour, but any all-purpose gluten-free flour could be used instead. This cookbook actually has a recipe in the Do It Yourself chapter for a gluten-free all-purpose mix. I will be making an actual review about it when I get to that chapter, but in the mean time I’ll let you know that I’ve used it and it works, but I prefer to use a combination that has a higher whole grain to starch ratio. Actually, now that I think of it I haven’t posted about my homemade all-purpose flour…I’ve make a mental note to do that in the near future 🙂

Project Light & Lean

Overall, I was impressed with the pancake recipes in Happy Herbivore Light and Lean. They worked well with the gluten-free flour and were not crumbly at all, which is one of the main complaints I hear about anything gluten-free. It should be noted that the baking mix in this cookbook has xanthan gum added into it and this is very important for avoiding a crumbly mess. Guar gum also works in the same way so just double check that the mix you’re using has at least 1/2 tsp of xanthan or guar gum per cup of flour.

Pumpkin Pancakes, page 20

Pumpkin Pancakes

These pancakes had a great texture. They were fluffy and light yet had a certain denseness to them that made them satisfying and filling to eat. I topped mine with almond butter because I was eating them as a late night snack and didn’t want to give myself a sugar buzz from adding maple syrup. I actually made these pancakes over the holiday break when I was visiting my parents so although my partner didn’t get to try them, my mom did. It was interesting to have my mom and I both taste something because my first reaction was “wow, they taste more like pumpkin than I thought they would” and my moms first reaction was “all I taste is cinnamon”. I actually trust my moms experience of the flavour over mine because I eat a lot, and I mean a LOT of cinnamon, and I think my cinnamon detection is a bit skewed because of that. Basically if you don’t like cinnamon all that much I would recommend cutting the amount down by half in this recipe to ensure your taste buds grab onto the pumpkin flavour. Would I make them again? Absolutely! They were quick, easy, delicious and you don’t need very many ingredients to whip up a batch.

Granola, page 30

Granola with Almond Milk

I should start off with saying granola and I have a love-hate relationship. I love to eat it so much that I have a bad habit of eating it until I’ve eaten so much that my belly hurts. I rarely, if ever, make granola because of this reason. When I made this recipe I purposely cut the recipe in half so I wouldn’t be able to eat 10 servings in one sitting. Turns out I could have made the full batch because even though this granola was good, it wasn’t addicting.

I prefer granola that bakes into chunks so that you can either grab a chunk and enjoy or you can manually crumble it over yogurt or sliced fruit. The granola from Light and Lean does not bake into chunks and therefore lacked a little on the exciting texture front for me. Yes, there are chewy raisins and crunchy oats, but that’s all. If there was more than one type of dried fruit and some nuts or seeds in the mix I think I would have liked it more. With that said, the purpose of this cookbook is low calorie foods so adding extra dried fruit and nuts would have defeated the purpose. My partner did try the granola and said that he liked it. He didn’t elaborate on what he liked about it though and hasn’t asked about it since. From what I’ve learned about him so far, this means he thought it was okay.

Pineapple Pancakes, page 22

Pineapple Pancakes

Okay, it’s confession time already: I didn’t follow this recipe exactly like I was supposed to. I didn’t have any pineapple at home so I used orange juice instead of pineapple juice and I topped the pancakes with homemade blueberry syrup instead of crushed pineapple (after I took the picture, obviously). Basically, the pancakes I made were not pineapple pancakes. They were, however, fluffy, mouthwatering pancakes that I would make again. The base recipe for these pancakes can very easily be made into plain pancakes or whatever flavoured pancakes you want and I think that is something fantastic. I do intend on making these again and actually making them pineapple flavoured. I also intend on making them again and making them apple, mango, strawberry or even blueberry flavoured. Oh the possibilities! My partner has yet to try these but I fully expect him to enjoy them as much as I did.

Oatmeal Pancakes, page 29

Oatmeal Pancakes

When I first read this recipe I thought it was strange, who has leftover oatmeal? Clearly oatmeal is not a food I make ahead, let alone have leftovers of! The good news is it only took me 5 minutes to make the batter for these pancakes even though I had to make fresh oatmeal (since I didn’t have any “leftover”). These pancakes are great for adding toppings to because they don’t have much flavour by themselves. They are definitely dense pancakes so they would probably be best if topped with berries but I topped mine before I knew the texture of them and opted for banana slices and maple syrup. Wow, was it ever filling! I should note that even though these pancakes are dense, they weren’t dry at all. My partner has yet to try them and to be honest I’m not sure I’ll make them for him. Even though I enjoyed them, I liked the other two pancake recipes more and since I don’t have pancakes all that often when I have them next I’ll go for the pineapple or pumpkin ones.

For this recipe it’s important to note that oats are easily contaminated with gluten, so it’s best to use oats that are certified gluten-free. I actually started eating regular oats about a month ago because I was curious and I was pleasantly surprised that I did not have any reactions…until recently. Whoops. Back to gluten-free oats I go!

Next I’ll be wrapping up the breakfast chapter and talking about the savory breakfast recipes. If Sweet Potato Tacos or Tempeh Bacon sound interesting to you, stay tuned!

xoxo Erin

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PROJECT LIGHT & LEAN: Breakfast Chapter (Oatmeals)

Today kick-starts the first project I’ve ever done on this blog. I’m pretty excited and mildly terrified. I tend to start a lot of things and not finish them so this will be a challenge for me, a good challenge. Hopefully the start of a new habit of finishing things 🙂 In case you missed my introduction to the project, you can check it out here. If you’re not familiar with the cookbook I’m cooking my way through, you can find the book here

Project Light & Lean

 As I said before, I will be reviewing recipes by chapter. With breakfast being the first chapter to review, I’m sure it comes as no surprise to those who know me, that oatmeal recipes would be the first recipes I would make and review. Happy Herbivore Light & Lean has 10 different ways to make your morning oatmeal exciting. My partner and I tried each and every flavour and although we each had our favourite recipe, there was not one oatmeal recipe that we would not make again. The thing I liked most about the oatmeals was that they were filling and full of flavour without any addition of nut butters (obviously the peanut butter oatmeal is an exception). I’m known to make a big bowl of oatmeal and top it with a glob of almond butter. Although I love doing this and do not see myself stopping doing this in the near future, it’s good to know that oatmeal can be delicious and satisfying without decadent, high calorie toppings.

For those who have the book all of the oatmeal recipes I’m talking about are on page 28 and on page 27 you’re find instructions for how to cook your oatmeal. I like to cook my oatmeal with a 1:1 ratio of oats to water but my partner prefers a thicker oatmeal, which is what the instructions on page 27 will generate. 

Apple Pie, Blueberry Muffin, Orange Scented

Apple Pie Oatmeal– This was my partners favourite oatmeal, without question. The texture of the crunchy apple chunks complemented the cinnamon scented oats well.

Blueberry Muffin Oatmeal– This oatmeal was okay. I probably would have loved it with a glob of almond butter though. For me this oatmeal was missing a certain level of denseness that makes the oatmeal feel like a hearty meal.

Orange Scented Oatmeal– This oatmeal was also okay. I liked the flavour but it was the texture of the oranges that threw me off. It would have been better if the oranges had been segmented, but who has time to segment oranges in the morning?

Peanut Butter, Chocolate, Banana Bread

Peanut Butter Oatmeal– Yes! Yes, yes yes! This oatmeal was creamy and decedent and oh so delicious. It wasn’t my absolute favourite, but it was pretty high up there. The sliced strawberries made this oatmeal feel like a grown-up version of the classic peanut butter and jam sandwich…if oatmeal is ever considered “grown-up”???

Chocolate Chocolate Oatmeal– Chocolate anything in the morning is usually a good idea. This oatmeal is definitely a good idea. It was my second favourite. It tasted like dessert and is perfect for those mornings when you wake up on the “wrong” side of the bed.

Banana Bread Oatmeal– I love bananas and I love this oatmeal. It was very filling and kept me full for a surprisingly long time. You really can’t go wrong with sweet bananas crunchy nuts!

Cinnamon Raisin, Raspberry Creme, Pumpkin Pie

Cinnamon Raisin Oatmeal– A classic flavour combination that I always enjoy, and this oatmeal was no different. I love the chewy texture that the raisins add and maple syrup made it feel like a dessert to me!

Raspberry Creme Oatmeal– This was my favourite oatmeal and that completely surprised me. I wasn’t expecting to love it as much as I did but the non-dairy yogurt added a delightfully creamy texture that paired very well with the tart raspberries.

Pumpkin Pie Oatmeal– This oatmeal is perfect for the fall when you have random amounts of pumpkin left over. This is another recipe where I love the texture that the chewy raisins create. Also, adding a vegetable to a bowl of oatmeal and making it taste like a treat is never a bad thing.

Cherry Vanilla Oatmeal– Soooo, I either forgot to take a picture of this oatmeal or I lost the photo. Either way, I don’t have a photo to show you. I can tell you though that this oatmeal was good. I think the title is a little misleading because you really can’t taste any vanilla in the oatmeal but my oh my can you ever taste the cherries! And I love cherries, a lot, so I also loved this oatmeal, a lot.

There you have it, my thoughts on the oatmeal recipes in the breakfast chapter of Happy Herbivore Light & Lean. Next I’ll be talking pancakes and granola. Breakfast really is the best meal of the day!

xoxo Erin

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  Pumpkin Pear Oatmeal

Pumpkin Pear Oatmeal

APPLE CRISP- Vegan, Gluten-Free, Refined Sugar-Free & Refined Sugar-Free

I don’t know about you, but the days following a big holiday dinner by body craves lots of salad and fruit. Sometimes my fruit craving is a bit more complicated than just biting into a fresh apple though. Sometimes I want that fresh apple to be slightly cooked, covered in spices and sprinkled in granola…aka apple crisp…aka dessert…aka what I ate too much of during the holidays.

Apple Crisp

Luckily, this apple crisp is healthy enough to enjoy anytime. Fresh apples, oats, cinnamon, almond butter, maple syrup, almond milk and coconut sugar, oh my! Heck you could even enjoy this for breakfast 🙂

Apple Crisp

Healthy Apple Crisp

Soft apples, fragrant cinnamon and a cookie-like oat topping make this a dessert worthy of any occasion!

Serves 4-6

Ingredients:

  • 4 apples, peeled and chopped
  • 1/2 cup rolled oats
  • 1/4 cup oat flour
  • 1 tsp cinnamon
  • 1/4 cup coconut sugar (any granulated sugar will work)
  • 2 tbsp almond butter
  • 2 tbsp unsweetened non-dairy milk
  • 2 tbsp maple syrup

Instructions:

  1. Pre-heat oven to 350 degrees and set aside a 9 x 13 baking dish.
  2. Add apples to the baking dish, sprinkle with cinnamon and toss until all the apple chunks are coated.
  3. In a small bowl cream together almond butter, non-dairy milk and maple syrup. Add the oats, oat flour and coconut sugar and mix until combined.
  4. Drop the oat mixture on top of the apples and gently press it down.
  5. Bake for 30-35 minutes or until the apples have released some juice and that juice is bubbling. The oat topping should also be slightly browned and crispy to the touch.
  6. Let cool for a few minutes, or serve immediately. Top with a dollop of non-dairy ice cream or yogurt and enjoy!

Apple Crisp

In other news, I was recently made aware of THIS great article that has a bunch of homemade treats for dogs. I haven’t tried any since Wayne is allergic to turkey, beef and dairy but the Pumpkin Cranberry Muffins with Sweet Potato Icing looks interesting. Maybe when he’s a bit older I’ll give it a try. Do you have a dog? Do you make homemade treats? Leave a comment about your pups favourite homemade treat!

xoxo Erin

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UPDATE! This recipe has been shared at Gluten-Free Fridays.

APPLE CRANBERRY OATMEAL- Vegan, Gluten-Free & Refined Sugar-Free

In addition to craving cookies recently, I’ve also been craving apples. Luckily I still have plenty of apples from when I went apple picking in October. I’ve discovered that cooking chopped apple slightly before adding them to oatmeal makes it taste less like breakfast and more like dessert. Add some chewy dried cranberries for texture and my morning is made 100% better!

Apple Cranberry Oatmeal

If I’m making myself a breakfast that I think my partner will eat I will usually make him some as well. I quickly learned though that he likes his oatmeal thick and I like my oatmeal thin. Initially this was pretty annoying for me because I was making one big pot of oatmeal and then splitting it into two bowls- I didn’t want to have to make two batches of oatmeal to get two different consistencies. And then I realized all I had to do was pour almond milk overtop of my oatmeal and not overtop of my partners. Voila! One batch of oatmeal, two different consistencies. Here is my Apple Cranberry Oatmeal swimming in unsweetened almond milk, yum YUM!

Drowning Apple Cranberry Oatmeal

Apple Cranberry Oatmeal

A healthy and flavourful breakfast that is quick to make and satisfies a sweet tooth!

Serves 2

Ingredients:

  • 2 small apples, chopped
  • 1 cup rolled oats
  • 1 3/4 cup water
  • 2 tbsp ground flax seed
  • 1 tbsp almond butter
  • 1/4 cup dried cranberries
  • 1/2 tsp cinnamon

Instructions:

  1. Add chopped apples and a splash of water to a small pot and cook over medium-low heat for about a minute.
  2. Add rolled oats, water and cinnamon and continue to cook until the oatmeal reaches your desired consistency.
  3. Stir in ground flax seed and almond butter, top with dried cranberries and dig in. Feel free to add a splash of unsweetened almond milk too!

xoxo Erin

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Apple Pecan Smoothie

Apple Pecan Smoothie

PEANUT BUTTER APPLE HEMP COOKIES- Vegan, Grain-Free, Refined Sugar-Free & Oil-Free

I’ve become quite the cookie monster lately. All I want to eat is cookies and most days this week every meal has ended with a cookie. With such severe cookie cravings I decided to create a cookie that is healthy enough to be part of a regular meal. And what makes a healthier cookie than hemp seeds, sesame seeds, peanut butter, apple butter and flax seeds.

Cookies

Mmmm cookies!

Cookies

Healthy cookies!!!

Cookies

Healthy Peanut Butter Apple Hemp Cookies

Super healthy peanut butter cookies with a hint of sweet apple and nutrient packed seeds. 

Serves 12

Ingredients:

  • 6 tbsp hemp seeds
  • 2 tbsp sesame seeds
  • 1/4 tsp baking soda
  • 1/4 cup peanut butter
  • 1/4 cup apple butter
  • 1 tbsp ground flax seed mixed with 1 tbsp water

Instructions:

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Add hemp seeds and sesame seeds to a blender and blend for a few seconds until about half of the seeds are broken up. I used my magic bullet.
  3. Mix the blended seeds with the rest of the ingredients and mix until well combined.
  4. Drop the cookies onto the lined baking sheet and leave room for them to expand.
  5. Bake for 12 minutes and let the cookies cool completely on the baking sheet. If you try to remove them when they’re not fully cooled, some of the bottom of the cookie will stick.

Cookies

xoxo Erin

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HANGOVER HEADACHE CURE- Vegan, Grain-Free & Refined Sugar-Free

I don’t drink alcohol very often, but when I do it’s either gin or red wine…both of which are fantastic at giving me massive headaches the next morning. Years ago I would indulge on some overly greasy Chinese food to “cure” my headache, but I’ve come to learn that this only provided immediate gratification and undoubtedly caused more pain (hello stomach cramps!) than it cured. When I awoke the other weekend after a night reuniting with my dear friend Mr. Red Wine, I decided it was time for a new headache cure.

And yes, veggies have EVERYTHING to do with this cure 🙂

Veggies for Juicing

In the midst of my painful hangover headache I had a brilliant realization- hangover headaches are generally caused by dehydration. And from my experience dehydration headaches go away almost immediately once the body is hydrated again. Drinking water though would take too long to fix the headache I had, so I headed straight for my juicer to give myself a boost of water AND nutrients. After juicing everything I could find I realized I also wanted a nice hit of potassium to really knock my headache to the curb quickly. Welcome banana and avocado, aka the easiest way to make a sweet and creamy smoothie. I quickly mixed it all together and gulped the drink down like it was my job. I also nibbled on some medjool dates on the side. And yes, my friends, my headache went away and went away rather quickly. Even though I thought that this is what would happen, I was still surprised when it actually did happen. Could curing a painful hangover headache actually be that easy? It definitely was this time and I’ll definitely be trying this again when I reunite with Mr. Red Wine or Mrs. Gin again!

Nutrient Packed Hangover Headache Cure

A sweet and satisfying way to cure a dehydration related headache!

Serves 2

Ingredients:

  • 1 large cucumber, peeled if not organic
  • 2 large carrots, peeled
  • 6 stalks of organic celery
  • 1 medium beet, peeled
  • 1 apple, peeled if not organic
  • 1 organic green bell pepper
  • 1 piece of ginger (as large as you can handle)
  • 1 small head of romaine lettuce
  • 2 bananas
  • 1/2 avocado

Instructions:

  1. Juice everything except for the bananas and avocado
  2. Pour the juice into a blender and blend with the bananas and avocado
  3. Divide into glasses and enjoy with some medjool dates on the side

Headache Juice

xoxo Erin

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Banana Milk Shake

UPDATE! This recipe has been shared at Allergy-Free WednesdayWellness Weekend and Weekend Wholefood Blender Party.

APPLE CRUMBLE MUFFINS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

In the middle of October I went apple picking with my mom and uncle. It was the first time I’d been apple picking in a very, VERY long time. I had a blast and picked my bushel of apples in about 10-15 minutes. When I get excited about something I usually get very excited and move at an unusually quick rate. Obviously apple picking was no different. Unfortunately this excitement about the apples fizzled out quickly and I didn’t bake with the apples for a few weeks after picking. But now that I’ve started baking with them, I can’t stop! Cookies, breads, crisps, pies and of course, MUFFINS!!!

Apple Crumble Muffins

I’m sure I’ve mentioned before my love for anything with a crumble topping. The crispness, the sweetness, the contact of texture it creates, mmm yes,  love it all. The crumble on these muffins turns them from a yummy muffin to an insanely delicious and satisfying muffin. Seriously, I ate them as dessert…and breakfast…and snack. Basically I ate them every chance I got! I even made them in two different sizes so if I was only a little hungry I could still enjoy one 🙂

Muffins

Healthy Apple Crumble Muffins

Moist, healthy and soft apple muffins topped with an apple peanut butter crumble topping. 

Makes 12 large or 24 small muffins

Ingredients:

Muffins:

  • 3/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tsp xanthan gum
  • 1 cup rolled oats
  • 1/3 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 cup unsweetened non-dairy milk
  • 3 tbsp unsweetened applesauce
  • 1 tbsp ground flax seed mixed with 3 tbsp water (let sit 5 minutes)
  • 2 tsp vanilla extract
  • 1 cup peeled and chopped apple

Crumble Topping:

  • 1/4 cup oat bran
  • 1/3 cup rolled oats
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tbsp natural peanut butter
  • 2 tbsp apple butter (or more peanut butter)

Instructions:

  1. Pre-heat oven to 350 degrees and line muffin tin with liners (I use silicone liners).
  2. In a medium bowl mix together the first 10 muffin ingredients (dry ingredients).
  3. In a second and larger bowl mix together the remaining muffin ingredients (wet ingredients) and mix until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Portion into lined muffin tin.
  5. Mix all of the crumble topping ingredients together and cover the top of each muffin with the crumble.
  6. Bake for 20-22 minutes or until an inserted toothpick comes out clean. If you’re using a small muffin tin only bake the muffins for 12-15 minutes.
  7. Let the muffins cool completely before removing from muffin liners.

xoxo Erin

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Banana Nut Muffins

 

UPDATE! This recipe has been shared at Healthy Vegan Fridays.

BANANA MILKSHAKE- Vegan, Gluten-Free & Refined Sugar-Free

If you hate bananas, just stop here. Seriously, a banana milkshake recipe will not change your mind about bananas! Maybe grab a copy of this dessert cookbook, it’s banana free 🙂 Anyway, if you’re like me and absolutely love bananas, then you’re in for a real treat! This milkshake is thick and rich and so delicious that you can enjoy it as a dessert…or breakfast, or BOTH! I love foods that are sweet enough to be a dessert and healthy enough to be a breakfast.

Banana Milk Shake

Health Banana Milkshake

Creamy and rich smoothie that is packed with vitamins, minerals and antioxidants. 

Serves 2

Ingredients:

  • 2 ripe bananas
  • 2 cups non-dairy milk
  • 2 tbsp dried hibiscus flowers
  • 1-2 tbsp flax seeds
  • 1 tsp maca powder
  • 1/2 tsp amla powder
  • 1/2-1 tsp ceylon cinnamon
  • 1/2 cup frozen pineapple
  • 4 cups spinach

Instructions:

  1. Add all ingredients to a high-power blender and blend until smooth.
  2. Portion into glasses and enjoy.

Oh my, I almost forgot- the Vegan Delish App giveaway has closed and the winners have been selected. Check the comment section of the post to see if you’ve won 🙂 Winners are to email me at siftstirandsavour@gmail.com for the app code!

p.s. Don’t forget to get yourself a copy of Christmas Dessert Freedom. All of the desserts in this e-book are vegan, gluten-free, grain-free, refined sugar-free and paleo.

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xoxo Erin

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PUMPKIN PEAR OATMEAL- Vegan, Gluten-Free & Refined Sugar-Free

I’ve been in a serious oatmeal craze lately. I’ve been eating it every day for breakfast and have been fighting the urge to eat it for dinner too. It’s my ultimate fall comfort food- creamy, warm and flavoured however I like.

Pumpkin Pear Oatmeal

Pumpkin is my new favourite thing to add to oatmeal because it makes it even more creamy! Just when I thought oatmeal couldn’t get any better 🙂 For this recipe I added shredded pear to add extra natural sweetness and also some texture. Feel free to throw some raisins in too for an even more fantastic texture experience.

Another bonus of adding pumpkin to your oatmeal is the added nutrition. By adding this seasonal veggie to your morning porridge you’re boosting your daily intake of vitamins A, C and E, as well as your intake of calcium, copper, potassium and phosphorus.

But most importantly, it’s down right delicious!

Pumpkin Pear Oatmeal

Pumpkin Pear Oatmeal

Waking up to a warm bowl of this oatmeal is definitely the right way to start your day. Get all the goods from a whole grain, a fruit AND a vegetable before you even leave the house!

Serves 1

Ingredients:

  • 1/2 cup gluten-free rolled oats
  • 1 cup water
  • 1/3 cup pumpkin puree
  • 1 tbsp ground flax seed
  • 1 small pear, shredded
  • 1/2- 1 tsp ceylon cinnamon

Instructions:

  1. Cook oats in water using preferred method (microwave or stove-top) until the water is absorbed and the oats are soft.
  2. Stir in the pumpkin puree, ground flax seed and shredded pear.
  3. Sprinkle with cinnamon, grab a spoon and dig in

xoxo Erin

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CHOCOLATE BREAKFAST LENTILS- Vegan, Grain-Free & Refined Sugar-Free

I love chocolate and I love lentils. So why not put them and enjoy them for breakfast?

Grain-Free Chocolate Porridge

Maybe because it sounds super weird and kind of gross? Well try them before you judge them! When red lentils cook they loose their shape and turn into a porridge-like consistency. Cover up their flavour with rich cacao powder, enhance the creaminess by adding some nut butter and top with cacao nibs for some texture and you’ve got a decadent breakfast that will keep you full for longer. Enjoying this dish for breakfast will also help keep your blood sugar levels in check when you eat lunch! I’m serious! Check out this video about the power of beans and legumes 🙂

And if you get addicted to having lentils for breakfast like I have, here’s a list of my other lentil breakfast creations:

Grain-Free Black Forest Porridge

Grain-Free Black Forest Porridge

Grain-Free Cinnamon Raisin “Oatmeal”

Grain-Free Cinnamon Raisin Oatmeal

Grain-Free Peanut Butter Banana Porridge

Grain-Free Peanut Butter Banana Porridge

Chocolate Breakfast Lentils

Creamy and chocolatey lentils that will fill your belly and stabilize your blood sugar for hours. The perfect decadent treat to start your day off on the right foot!

Serves 1

Ingredients:

  • 1/4 cup dry red lentils
  • 1 cup water
  • 1 tbsp ground flax seeds
  • 1 tbsp cacao (or cocoa) powder
  • 1/2 tbsp almond butter
  • 4-6 drops liquid chocolate stevia
  • 1/2 tbsp cacao nibs (or chocolate chips)

Instructions:

  1. Add lentils and water to a small sauce pan and bring to a gentle boil over high heat. Reduce to medium-low and let cook for approximately 10-12 minutes, or until the water is absorbed and the lentils are soft. Remove from heat.
  2. Stir in the almond butter and mix until the almond butter melts in completely.
  3. Add the cacao powder, ground flax seeds and stevia. Mix until well combined.
  4. Top with cacao nibs and enjoy!

*NOTE: If you prefer a thicker porridge, add 1 tbsp whole chia seeds instead of ground flax seeds.

Grain-Free Chocolate Porridge 2

xoxo Erin

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