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.

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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
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • ½ cup water
  • ¼ cup almond milk
  • ⅓ cup frozen spinach
  • ½ cup rolled oats
  • ½ tbsp peanut butter
  • ¼ tsp cinnamon
Instructions
  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

Vegan Chili Cheese Dip

Though I tend to eat pretty differently than the rest of my family (mostly vegetarian/vegan/whole foods), I love getting recipe inspiration from my little siblings. I write down their recipe requests, then try to figure out how to make healthier versions of their favorite dishes.

This recipe is inspired by my brother’s request for a chili cheese dip to serve during the Super Bowl. While I’m not a big football person or chili person, I am most definitely a snack person, so this recipe was the perfect challenge.

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Gingerbread Cake Pops

 

When I was in middle school, Starbucks cake pops were a big trend. Having a cake pop in your snack/lunch made you by far the luckiest girl in the lunchroom, and my little sister would beg my mom for one every time we stopped into Starbucks for a hot drink.

I never quite understood the idea- why would you want just one bite of cake?? However, my sister recently requested I make cake pops for a holiday treat, and I decided to take on the challenge.

Making this recipe healthier than traditional cake pops really got my creativity going, and I’m so happy with the end result.

The (naturally!) sweet cake and creamy frosting come together for such a scrumptious, festive bite. Applesauce and yogurt sub in for butter and frosting to make these lighter and more filling than the Starbucks version, and, in my opinion, far more flavorful.

These are such a fun treat, I would HIGHLY recommend giving them as a gift or whipping up a batch for a holiday party.

Gingerbread Cake Pops
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup unsweetened apple sauce
  • 1 egg
  • 1 tbsp molasses
  • 1 tbsp melted coconut oil
  • ¼ tsp ginger
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ tsp vanilla
  • ½ cup whole wheat flour
  • ¼ cup greek yogurt
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350º F and lightly grease a ramekin or small baking dish.
  2. Whisk together applesauce, egg, melted coconut oil, and ½ tbsp molasses.
  3. Add spices, vanilla, flour, and whisk again.
  4. Pour into ramekin and bake for 25-30 minutes.
  5. While cake is baking, stir together molasses and yogurt and refrigerate.
  6. Once cake is done, remove from oven, crumble (use your hands! go crazy!), and mix with yogurt mixture.
  7. Roll into 1 inch balls, insert lollipop sticks (if using) and place in freezer on baking sheet for 20 minutes.
  8. Melt chocolate using a double boiler (use a splash of milk to thin if needed), remove cake bites from freezer, dip in chocolate, and return to freezer for 15 minutes.
  9. Store in airtight container in fridge or freezer.

 

Portobello Burgers

The weekend after Thanksgiving break, my family took an impromptu overnight trip to Napa. I had so much fun swimming, going to dinner, and enjoying the last warm weather of the season. One of the best parts of the trip, however, was our visit to Oxbow Market. The market is full of vendors selling local, delicious food, and the specialty grocery section of the market had all the handmade pasta and granola my heart desired.

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As you can see on my Instagram, I also enjoyed a delicious portobello burger from Five Dot Ranch. As soon as I tasted it, I knew I would need to recreate the spicy, hearty goodness at home.

Since I’m a bit of a spice wimp, my version doesn’t have quite as much of a kick as the original, but the mellow flavor of the patty pairs perfectly with creamy avocado and fresh mango.

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These burgers are the perfect fun, fresh contrast to traditional holiday meals- I can’t wait for you to make them!

 

Portobello Burgers

Serves 4

Ingredients

  • Portobello Patties:
    • 1 tbsp + 1 tsp olive oil
    • 2 tsp Sriracha sauce (or sub your favorite hot sauce)
    • 1 tsp maple syrup
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • 4 portobello caps, stems removed
  • Fixins:
    • 4 whole wheat english muffins
    • 1/4 cup diced mango
    • 1/4 cup diced avocado

Directions

  1. Mix olive oil, Sriracha, syrup, cumin, and garlic powder in a large, shallow bowl.
  2. Place portobello caps in sauce and marinate for half an hour.
  3. Preheat panini press and grill portobello caps until panini press signals they’re done.
  4. Toast english muffins, assemble burgers, and serve!

 

 

Vegan “Sausage”

When I was eight years old, I was obsessed with the Animal Ark books- a series about the daughter of a veterinarian and all her animal friends. I yearned to be like her, surrounded by horses, kittens, goats, pigs, and puppies. Eventually I began to find it odd that I loved animals so much, yet still ate them.

My parents supported my decision to become vegetarian, and for about two months I stood my ground against bacon, burgers, and corn dogs. (I realize that doesn’t sound like I had great eating habits, but I promise my parents fed me veggies too!) Eventually, however, my resolve wore down, and little eight year old Katherine finally gave in to a turkey sausage one morning at breakfast.

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In recent years, I have returned to a mostly plant-based lifestyle, and sausages are actually still one of the only meat dishes that I miss. I’ve read articles and heard stories about how much junk is actually put into sausage, but that doesn’t change the fact that eggs and turkey sausage tastes amazing.

Inspired by the warm, salty-sweet, comforting flavors of fall, I set out to create a vegan “sausage” that would satisfy all my breakfast cravings.

I wasn’t sure how the recipe would turn out, but these are so good I’ve started craving them for breakfast, lunch, AND dinner. Winner winner sausage dinner!

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Ingredients:

  • 2 cups sliced mushrooms
  • 1 small yellow onion, diced
  • 1/2 cup panko breadcrumbs (or sub favorite breadcrumbs)
  • Flax egg (optional, helps with binding)*
  • Marinade
    • 2 tbsp olive oil
    • 1 1/2 tsp soy sauce
    • 1 tsp maple syrup

Directions:

  1. Whisk together marinade ingredients.
  2. Place mushrooms in tupperware container and pour marinade over them. Shake gently, then place in the fridge. Marinate for at least an hour, but the longer you let the mushrooms sit, the more flavor they will absorb.
  3. Pour mushrooms and remaining marinade into sauté pan over high heat. Add onion and cook until onion pieces are soft and browned.
  4. Remove from heat and place in food processor with panko crumbs.
  5. Pulse until a smooth, sticky mixture forms. There will still be some chunks, but mixture should be moldable.
  6. Remove from food processor, and mix in flax egg using your hands.
  7. Mold mixture into “sausage” patties, each about 1 inch in diameter.
  8. Bake for 30 minutes at 350ºF.
  9. Remove from oven and allow to set for 15 minutes.

*Flax egg: 1 tsp flaxseed meal, 2 tsp water

Honey Walnut Granola Bars

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Recently, my family has been so busy we haven’t had time for much grocery shopping. Everyone has just been pulling together meals out of all the odds and ends in our fridge. Unfortunately, this business and lack of food have made it difficult for me to create new recipes. However, as necessity is the mother of invention, I’ve been trying to use the ingredients around the house to make foods I normally get at the grocery store.

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Normally, my pantry is stocked full of granola bars (Larabars, Kind bars, and RX bars are some of my favorites), but recently our supply has been in the low to nonexistent range. Yesterday I got home from school with one mission in mind: fix the granola bar stash. So with oats, nuts, and a little ingenuity, I set out to make a Larabar-esque creation of my own.

This bar satisfied my cravings (and my infamous sweet tooth) perfectly, even with only 2 grams of sugar per bar! Im so obsessed, I might not even buy granola bars on my next grocery store trip (which will hopefully be soon).

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Honey Walnut Granola Bars

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup walnuts
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp honey (use agave to make vegan)
  • 1 tbsp coconut oil
  • 3-4 tbsp water

Directions:

  1. Combine oats, 1/2 cup walnuts, coconut flakes, honey, and coconut oil in food processor.
  2. Pulse until a fine crumb is formed.
  3. Scrape down sides of food processor, then pulse again, adding 1 tbsp of water at a time until the dough becomes sticky.
  4. Once the dough is thick and sticky, place it in a 8×8 baking pan lined with parchment paper. The dough only filled up 2/3 of my pan, but you could fill the whole pan if you want thinner bars.
  5. Place in the refrigerator to chill for at least an hour.

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?

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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

Ingredients:

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

Directions:

  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.

Honey Lemon Pancakes

I am officially a pancake convert. I’ve never been anti-pancake, per-say, but I am definitely someone who would choose waffles/avocado toast/yogurt and granola/oatmeal over pancakes every time. (Can you tell I’m a breakfast person?)

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Fortunately, this all changed when these slightly sweet, light, tender, perfect pancakes fell onto my plate, covered in a cascade of fresh, ripe, end of summer strawberries. They fit my checklist of a perfect pancake in every way. The nutty whole wheat flavor I love is definitely present, but somehow the pancakes still retain an airy tenderness. The pancakes are protein packed (12 grams for the recipe!), but without any of the odd flavor I find “protein pancakes” sometimes have. The honey-lemon flavor is subtle but essential, making these pancakes the perfect last hurrah for summer flavors.

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Considering I basically just wrote an ode to pancakes, I think it’s pretty obvious how much I adore them. These pancakes come together in no time, so while they are the quintessential slow, lazy weekend breakfast, I’m sure you could also whip some up when you want something special before work/school. And yes, I would absolutely wake up early to make these. They’re THAT GOOD.

If you do any one thing for yourself this weekend, it should definitely be making these pancakes (preferably in your bathrobe, while playing your favorite peaceful music/podcast, after sleeping in for a couple extra hours).

Honey Lemon Pancakes

Ingredients

  • 1 Egg
  • 2 tbs greek yogurt
  • 1 tsp lemon juice
  • ½ tsp honey
  • ¼ cup wheat flour
  • ½ tsp baking powder
  • 2 tbs sparkling water

Directions

  1. Combine egg and yogurt in a small bowl and mix until smooth and custard-like in appearance.
  2. Add in lemon juice and honey, then stir until incorporated completely.
  3. Gently fold in flour until mixture is smooth and uniform.
  4. Combine sparkling water and baking soda in a separate bowl. Once the mixture begins to fizz, stir it into the pancake batter.
  5. Set greased pan over high heat
  6. After about 30 seconds, begin adding ¼ cup batter to pan until all the batter has been used. (Should make four medium sized pancakes)
  7. Cloak with strawberries, drizzle with syrup, and enjoy!

Now that my love for pancakes has been activated, I’d love to hear all your favorite recipes! And if you make these, I’d love to hear about that too! Basically, just share all your pancake adventures with me on  Instagram or in the comments. Have a great weekend <3