Undetectable Spinach Oatmeal

A few months ago, I posted my recipe for Undetectable Spinach Oatmeal on Instagram, and people went crazy for it. That’s what I love most about the food blogger/instagrammer community. I can share something delicious that most people in my life would consider weird and receive nothing but positivity.

undetectable spinach oatmeal

Of course, I love being able to share about feelings and struggles and real life on Instagram, but it’s also great to have people that get excited about cinnamon and peanut butter and (undetectable) spinach in oatmeal.

This stuff is so good, I absolutely HAD to rave about it. And now, nearly four months later, I have to rave about it again. These oats are sweet and creamy from the cinnamon and the peanut butter. Though I love the flavor of spinach, I’m happy to report that it is entirely absent from this dish. Plus, the texture of the spinach blends in perfectly with the oats. Hence the name: Undetectable Spinach Oatmeal. Classic cozy oats AND some extra veggies.

Originally, I’d thought this recipe was too simple to post on the blog, but recently I’ve realized that simple recipes are all really I want. Obviously, I can’t be sure that everyone else is in the same boat, but I think it’s safe to say that lots of other people want easy, delicious, nourishing food. And this oatmeal delivers just that.

Undetectable Spinach Oatmeal
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: Serves 1
  • ½ cup water
  • ¼ cup almond milk
  • ⅓ cup frozen spinach
  • ½ cup rolled oats
  • ½ tbsp peanut butter
  • ¼ tsp cinnamon
  1. Combine almond milk and water in a small saucepan and bring to a boil.
  2. Add frozen spinach and lower heat to medium-low.
  3. Simmer until spinach is thawed.
  4. Add rolled oats to saucepan and cook over medium-low until oats absorb the liquid. (for me this takes about 5 minutes)
  5. Serve topped with peanut butter and cinnamon.

Recipes like Undetectable Spinach Oatmeal:

Tea-Infused Banana Bread Oatmeal

Latte-Style Oatmeal

Pecan Pie Oatmeal

Purple Power Smoothie


I’ve been hungry 24/7 recently, and haven’t been able to figure out why. I’ve been eating the same nutrient-dense foods as always (and lots of them!) but I still find myself going from completely fine to desperately hungry in a matter of minutes.

While this isn’t a huge problem, it’s pretty annoying (especially because I get hangry AF) so the other day I checked in with my doctor to find out what I can do to stay full longer. Apparently, the problem is that I don’t have enough fat in my diet. Since fat takes longer to digest, it makes the transition from full to hungry less drastic and sudden.vsco-cam-1

This smoothie is my first attempt to incorporate more fats into my meals. Plant foods tend to have lower fat content than animal products, so getting enough fat into a plant-based diet takes a little more planning, but it is certainly doable. This fresh, sweet-tart smoothie did the trick perfectly, and I’d love more advice on how to incorporate fats into my meals!



1 small banana, frozen

1 cup almond milk

½ cup blueberries

¼ cup frozen spinach

½ tbsp. coconut oil

½ tbsp. chia seeds


Combine all ingredients in blender, then pulse until smooth.

Veggie “Alfredo”

Yesterday, I ate avocado at every meal and I couldn’t be prouder. I also made a Whole Foods run and only spent $30. When I left the store I texted my friend to celebrate my self restraint and she, in proper best friend fashion, responded in awe of my accomplishment. It’s the little things, ya know?


I think it’s so important to celebrate the little accomplishments in life, such as throwing together a creamy, dreamy, plant powered pasta sauce that takes a simple pasta dinner to the next level in about 5 minutes. This sauce is also great on toast or salads, but considering there are currently 17 boxes of pasta in my family’s pantry, there’s going to be lots of creamy vegan veggie pasta in my future (definitely not mad about it).

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If you’re wondering how/why there are 17 boxes of pasta in my house, believe me, I’m right there with you. For now, I think it’s best we don’t question it and just enjoy this creamy, saucy goodness all over our penne and spaghetti and rigatoni and maybe even our lasagna noodles (because for some reason 3 boxes of those). 

Veggie “Alfredo” Sauce


  • ¼ avocado
  • ⅓ cup almond milk
  • ¼ cup frozen spinach (thawed)
  • ⅛ tsp salt
  • ¼ tsp garlic powder


  1. Combine avocado, almond milk, and spinach in food processor. Blend until smooth.
  2. If sauce is too thick for your liking, slowly add more almond milk, blending between each addition.
  3. Season sauce and blend for a few more seconds.
  4. Serve over cozy (preferably carb-y) meal of your choice.

Super Spinach Quinoa Bowl

When the weather gets chilly, I start craving all things warm, comforting, and hearty. I begin nearly every morning with oatmeal and chai tea, and often indulge in grilled cheese and hot chocolate. As I think it’s incredibly important to honor my cravings, I try to  make sure I never walk away from a meal feeling unsatisfied. (Like I would if I ate a cold salad when I was craving some hot cheesy carbs.)


Therefore, having some healthy, comforting, and most of all easy dishes on standby is essential to my ability to eat well and feel my best. I whipped this bowl up the other night in less than 15 minutes using only simple ingredients I had on hand and it was AMAZING.


The toasted quinoa provides the perfect comforting, filling base, the sautéed spinach is bursting with flavor (and just a touch of coconut-y sweetness), and I highly recommend finishing the bowl off with whatever protein you have on hand for an added nutrition boost.

Super Spinach Quinoa Bowl

Serves 2


  • ½ cup quinoa
  • 6 big handfuls fresh spinach
  • ¼ cup diced red onion
  • 1 tbs coconut oil
  • 1/4 tbs coconut flakes
  • 2 tbs orange juice
  • Protein of choice (I used leftover shrimp)


  1. Add quinoa to medium saucepan and toast for a couple minutes, stirring often. When quinoa is slightly browned, add 1 cup of water and cook according to package directions.
  2. Sautée onion and coconut in coconut oil and orange juice on medium heat for about 2 minutes
  3. Add spinach to pan and stir until all spinach is coated in oil. Turn heat to low and cook for 5 minutes or until spinach is wilted.
  4. When quinoa is finished cooking, remove from heat divide evenly into two bowls. Top each with sautéed spinach mixture.
  5. If I’m eating this for a meal, as opposed to a side, I like to add some extra protein on top. My favorite is shrimp, but I can imagine it being great with chicken or tofu too.
I love this picture- perfectly spooky for Halloween 🙂