9 grains for breakfast or lunch

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I found this nine grain blend at our local health/bulk store and it consists of Hard Red Wheat, White Wheat, Barley, Rye, Oats, Corn, Millet, Buckwheat, Flax Seed. It is delicious and full of nutrients. What’s more, it takes very little time to prepare. Just put in a pot with a one to two ratio of water and it is done in less than 10 min. You can enjoy it as sweet or savory and for breakfast, lunch or dinner.

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Breakfast:

Cook one cup grains and two cups water

Top with nuts, barriers, and maple syrup

Lunch:

1 Vegan bouillon cube

1 Tbsp EV Olive Oil

Dried basil

Salt and Pepper

Bring two cups of water and one cup of grains to a boil. Add the bouillon cube and oil. And season to taste with basil salt and pepper. Serve on a bed of spinach with fresh slices of tomato and avocado.

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Eggs and veggies

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Instead of having your eggs with potatoes have them with vegetables for a tasty healthy alternative.

1 purple Onion
1 head of Broccoli
1/2 Green bell pepper
1 Carrots
5 little Portabella Mushrooms (or one big one)
Dried basil
Salt
Pepper

Slice and dice the vegetables a sauté in grape seed oil. Season with salt, pepper and dried basil. Serve as a side for breakfast lunch or dinner.

Chia Seed Pudding

Chia Seed Pudding

 

There are a lot of variations that could be done but this is a basic one. I wanted to try the flavor of chia seeds without the added vanilla or chocolate. I enjoyed chia seed pudding and the fruit complement the pudding really well.

Ingredients

1/4 cup chia seeds
2/3 cup water

Mix water and chia seeds together and let sit in the refrigerator until pudding like. Top with fruit, nuts, and maple syrup. Enjoy!

Spring! Or not.

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I could not resist adding the ladybug to the picture. We have a lady bug living in our house now for about two months and it is pretty neat to watch her. Also we will be buying some ladybugs in the spring for our garden as pest control. I can’t wait and will tell you all about it! Saturday we had freezing rain and ice. I did not poke my nose outside all day. Sashenka had to work the whole day. But for brunch I did have this dish and it felt like spring, at least inside. And no that is not Ossetra caviar (I wish), its Tangkorn seaweed topping from IKEA. It has a very mild salty taste. The Rye crisp bread is also from IKEA.

Rye crisp bread

Hard boiled eggs

Mayo

Seaweed topping

Spinach

Spread mayo on the crisp bread and top with slices of hardboiled egg and seaweed toping and a little bit of sea salt. I wilt spinach my adding a drop of olive oil and water to a pan and a whole bag of spinach and cook until wilted seasoning with sea salt and a few drizzles of lemon juice.

Buckwheat Crepes or Blinchiki

Good Morning! I woke up this morning and it was raining outside! I love it when it rains, especially in the morning! I made a cup of hot red rooibos tea and these delicious crepes! Praise God for such a wonderful morning!

I tried to make a healthy version of crepes/blinchiki using buckwheat flour instead of white refined flour. I absolutely  love traditional blinchiki and can eat a whole bunch of them without any filling or spread. Which is not the healthiest thing considering that they consist of mostly white flour, milk, and sugar. So if I’m going to indulge in something it might as well be good for me! Right? I used this recipe for my crepes and they turned out okay. Or should I say, Sashenka LOVED them and said they tasted better then the original but for me they were a tad bit bitter. But maybe it’s just my hormones messing with my taste buds (I am 5 days away from my due date…).

The first time I attempted to make blinchiki on a stainless steel pan it was a nightmare! I ruined a WHOLE batch of batter and did not have a single edible blinchik. This time I didn’t end up with a ‘первый блин комам’ or the second or third! I didn’t ruin a single blinchik! The secrete: to refrigerate the batter for more than two hours (I let mine refrigerate overnight). And the other trick is to heat the pan vary slowly. I am extremely glad that they turned out well. I was afraid that I would not be able to make a single blinchik again because we do not use teflon coated pans.

I did make one savory version and one sweet one. The savory one had egg and cheese, onion, mushroom, spinach and bell pepper in it. While, the sweet one was sour cream with strawberries and a tiny bit of sugar.

A Sweet Snack


 

I tried to make these Apple Rosemary Oat Bars. Even though they require baking, which I do not enjoy, the combination of apple and rosemary seamed enticing. I was not disappointed about the flavor paring but they turned out way to sweet for my taste. I used less honey then called for and they were still to sweet. But give them a try and tell me what you think. Make them the night before, and they will go great with a cup of tea in the morning for a quick breakfast.

Dessert for Breakfast

Dessert for breakfast? Thats what I had this morning. But this Chocolate Pudding (or Chococado Pudding as FatFreeVegan calls it) is so healthy and good for you that its even hard to categorize it as a dessert! But it is tastes amazing and is hard to believe it is that good for you!

I was inspired by this and this recipe and came up with something in between based on what I had in the kitchen.

1 avocado (b/c i didn’t have two, I would have made more!)

5 Tbs raw cacao powder

7 Tbs almond milk

4 Tbs maple syrup (or agave )

1 Tbs coconut oil

Blend everything together until smooth and refrigerate until chilled. Serve over a banana sprinkled with frozen raspberries and raw almond slivers.  But really refrigerate it because it tastes so much better when chilled. I was impatient and sat down right away to enjoy it but took it back to the freezer for couple of minutes while I uploaded the picture of it. And it tastes significantly better. Also maybe a drop of lemon juice would have tasted great. But i went back and added more raspberries then shown in the picture and they added just the right amount of tartness to my healthy breakfast dessert!

Peaches and Not Cream Oatmeal

Steel cut oats, fresh peaches, raw almonds, and maple syrup = a delicious breakfast! It is quick to make and packed with nutrients that will energize you throughout the day!

Ingredients

1/4 cup Steel Cut Oats

3/4 cup water

1-2 fresh peaches

1 Tbsp 100% Maple Syrup

Raw Almond for topping

Bring water to boil and add steel cut oats. Add diced peaches with some left over for garnish. Reduce heat, cover and cook for 5-7 min. Serve in a bowl with maple syrup, peaches and almonds! And have a great morning!

 

Kitchen Renovation Update: We finally have a working sink/faucet/dishwasher!!!