blueberries

Dr. Fuhrman’s Nutritarian Cinnamon Fruit Oatmeal (Eat To Live Recipe)

September 14, 2014 by Veronica Grace 3 Comments

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Now that’s it’s cooling down, you may be craving something warm and comforting for breakfast these days instead of smoothies or cold cereal. So I decided to make up one of Dr. Fuhrman’s (author of Eat To Live and Super Immunity) ultra healthy nutritarian breakfast oatmeal recipes.

This is ultra healthy because it contains zero processed ingredients and zero sugar or sweetener. It relies on whole foods for fibre and nutrition and naturally sweet fruit for flavor. It’s got healthy omega 3’s in the form of walnuts and fresh ground flax seed (which I use my coffee grinder for) .

I whipped this up and it was a nice change from the same old oatmeal. If you prefer steel cut oats instead you can definitely use those for the base and then just add the fruit and nut toppings to it. (I often make steel cut oats in my rice cooker for a no fuss breakfast.)

I used a little more cinnamon than in the recipe because I just love my ceylon cinnamon. It’s a delicious sweet variety that tastes almost like candied cinnamon. You should try it, it makes oatmeal and baked goods taste even better!

I also like that this is a high raw recipe, in that a lot of the ingredients are raw and not cooked, such as the apples, flax and walnuts.

My oatmeal turned purple because I only had frozen mixed berries, so if you use fresh yours will look a little less colorful! 🙂

Dr. Fuhrman’s Cinnamon Fruit Oatmeal

Serves 2 (Prep time 15 minutes) (Mandi/Andi score 7)

Ingredients:

1 cup water
1 tsp vanilla extract
1/4 tsp ceylon cinnamon
1/2 cup old fashioned rolled oats (not instant/quick/flaked oats)
1/2 cup blueberries or mixed berries (fresh or frozen)
2 apples, peeled, cored and diced
2 tbsp chopped walnuts
1 tbsp ground flax seed
1/4 cup raisins (optional)

Directions:

1. In a medium saucepan add the water, vanilla and cinnamon. Bring to a boil.

2. Add oats and reduce heat to a simmer and cook for about 5 minutes.

3. When the oats are soft add the berries and stir in. Continue cooking until heated through.

4. Remove from heat. Cover and let stand 15 minutes until thick.

5. Mix in the apples, walnuts, flax and raisins.

6. Serve.

Nutrition Facts: 1 serving 240.7 Calories 12.7 g Protein 40.8 g Carbohydrates 8.1 g Total Fat 6.8 mg Sodium

The Mandi/Andi score refers to a nutrient dense value of the recipe that Dr. Fuhrman uses in his program. He now recommends that you aim for 100+ in Mandi points a day for nutrient dense foods. One serving of this recipe will give you 7 points.

Have you ever tried one of Dr. Fuhrman’s recipes before? What’s your favorite healthy breakfast?

What do I bring for vegan camping?

August 4, 2013 by Veronica Grace 41 Comments

I went camping for the past 2 weekends this summer in the Rocky Mountains and although it’s a lot of work packing and setting everything up, it is fun getting out of the house, away from the computer and offline for a little while to just relax. Here’s some photos of our tent site to start.

I will admit I was a little concerned with ravenous mosquitoes and rain so I got an eating tent as well, which was handy as it did indeed rain pretty hard twice over the weekend so at least some of the stuff was protected and we could sit under the tent and wait for the rain to pass. The funny thing is we were the ONLY people tenting in this area, everyone else had trailers and toy haulers to hide in. It’s definitely more work tenting, but it’s more affordable and still kind of fun. Although it is quite chilly each morning!

Oh and we also went to do some dirt biking….

Um yeah so I’m apparently trying out dirt biking, even though I have no experience riding dirt bikes or motorcycles in general. It’s probably the scariest thing I’ve ever done, but I got all this second hand gear to try it out. And I’m super glad I did!

Let’s just say that I came home with 8 bruises (2 big ones on my legs) and a smashed thumb from dropping the bike on myself and falling over several times going up and down steep rocky hills. It’s not easy learning how to to shift a manual transmission bike and steer and not be scared of crashing going down a giant hill at the same time lol. I’ll be trying it again, but I have to say I’ve never been so sore in my life. I could barely move the next day after coming home because of the bruises on my legs, and my arms and shoulders were exhausted from picking up and pushing the 250 lb bike up and off me and up and down the hills I couldn’t do.

I feel ridiculous in this outfit. The pants are very high waisted and so thick and bulky they make me sweaty. I also feel like I’m wearing space boots and an astronaut’s helmut!

Here’s our dirt bikes, my bf so lovingly built this little red one for me. I can’t imagine riding anything more powerful, it already feels beastly enough for me… lol

And now you’re probably thinking I’m insane and wondering what the point of this post was, well I want to show you what I brought for food camping, because a few of you wanted to know if I had any “camping recipes” on Facebook. Well I wouldn’t say recipes, but quick meal ideas because honestly spending time prepping, cooking and cleaning WHILE camping in a tent isn’t my kind of idea of fun. I needed a break from food prep and clean up, so I tried to make everything super simple to prepare. The last thing you want to be is hungry and cranky trying to start a camp fire and reach for snacks instead of a healthy meal.

So here’s my list of the top 6 things I brought for vegan camping to keep things simple and healthy for the weekend

1. The first thing I bring camping is pre washed and cut up fruit, each packaged in their own individual containers. (Ex. watermelon cubes in a giant container, pineapple chunks in a medium container etc.) This ensures that the fruit stays fresher longer so juicy fruits such as watermelon and pineapple don’t speed up the ripening process of berries or change their flavor. I brought watermelon, pineapple, red grapes, blueberries and strawberries. I always do my fruit this way and store it separately as I like fresh tasting fruit and not mushy muddled flavors. Whenever I want some fruit I can just grab a plate and a fork and plate some up for breakfast, a side for lunch or a snack. Almost half of my cooler is packed with large containers of prepared fruit to keep me eating fresh and healthy even in the great outdoors.

2. Veggie kabobs are next on my list because I don’t make them at home very often and it’s kind of fun to cook over the fire or a camp stove. I pre wash and slice up all of my veggies and place them in a container and can easily assemble as many as you like for your side dishes. For my kabobs I used yellow and green zucchini, bell pepper, red onion, and mushrooms. I used a metal grate like this to place over the camp stove or fire to cook them.

Instead of brushing the veggie kabobs with oil, I like to drizzle or marinate them in balsamic vinegar and sprinkle a salt and pepper grinder mix over top of them for roasting. If you really like the veggies to absorb flavor I suggest using a little bag or container to toss and marinate them in balsamic vinegar. I was making mine very quickly and just drizzled a bit on top before grilling.

3. Fresh corn is another fun food to bring camping. I got some fresh corn on the cob (you can find this organic and gmo free from farmer’s markets and some health food stores so please don’t freak out) and put it in the cooler along with my ice. When I went to take it out it was actually soaked in water, and this was quite helpful. Pre soaking your whole corn cobs helps them retain moisture while cooking.

Next peel off just the outer layers of the corn husk, leaving the thin inner layers, wrap the cobs tightly in tinfoil and then place directly on a low fire or hot coals for about 20 minutes just until tender. This was the first time I’ve ever put corn directly on a fire and it turned out great! Camping food doesn’t have to be anything complicated, I just keep it really simple and let me tell you my friends were certainly jealous of my fresh and tasty meals I made!

4. For hearty breakfasts I made a double batch of my Deluxe Dijon Tofu Scramble and kept the seasoned tofu in one container and the sliced veggies in little bags separately so I could cook as much as I needed each day over the camp stove. Super easy and nice to have a hot breakfast when it’s cold every morning.

5. For fun I also bring some veggie hot dogs and veggie burgers (see my chickpea quinoa burgers, yam black bean burgers and spicy Mexican black bean burgers). You can also get vegan marshmallows as well to roast over the fire.

credit theartfulgourmet.com

6. To round out my veggie offerings I also brought mixed salad in little ziploc bags for easy serving and used balsamic vinegar as a quick dressing.

So there you have it, a little insight to my vegan camping adventures and what I bring to keep it simple and healthy in the great outdoors. What do you think? What do you like to bring camping and where do you go camping?

Soy-Free Vegan Tropical Acai Berry Bowl Recipe

June 9, 2013 by Veronica Grace 1 Comment

Whipping up acai bowl recipes are pretty easy. I like to use whatever fresh and frozen fruits I had on hand. This one is similar to my Acai Banana Berry Bowl Recipe , but it’s perfect for summer with fresh mango and berries. Acai bowls can be topped with your favorite fruits, but I know some of you have never had one before and are unsure how to make them at home.

Acai is usually sold in a frozen puree for use in smoothies, acai bowls and frozen desserts. You can also buy acai juice, powder and supplements, but I stick with the puree because it’s delicious and a little less processed.

Acai bowls are made up of frozen acai puree, apple juice or soy milk, frozen fruit, granola, fresh fruit and sometimes honey. If you do not have acai frozen puree in your country (I found it at the health food store in Canada and the USA) you can substitute about 1 cup of frozen blueberries.

This is a soy-free version which uses apple juice instead of soy milk to blend it together. You can also use fresh pressed apple juice if desired as well.

Soy-Free Vegan Tropical Acai Berry Bowl Recipe

Serves 1

Bowl Ingredients:

4 oz/ 1/2 cup apple juice (unsweetened if desired)
2 100g packets of frozen Acai (I used Sambazon Original Smoothie Packs)
3/4 cup frozen mango (sub a fresh mango if you do not have a high powered blender such as a VitaMix or Blendtec)

Garnish Ingredients:

1/3-1/2 cup low fat granola of choice (I like Galaxy Granola as it’s oil free)
1/2 -1 ripe banana, peeled and sliced
1/2 cup fresh ripe ataulfo mango, diced
1/2 cup diced strawberries
Small handful of blueberries
Drizzle of honey or agave *optional (I don’t find I need this in mine)

Directions:

1. Remove packets of acai and frozen bananas from freezer.

2. Slice the mango, slice the banana and wash the blueberries and set aside.

3. Add apple juice to your blender. Break up the frozen acai into smaller pieces and cut the plastic open and pour into blender. Add the mango. Blend on low or pulse to break up the frozen fruit. If you have a VitaMix use the tamper to puree into a soft serve. If you have another type of blender you may have to stop and stir and keep pulsing to combine. Stop blending when smooth.

4. Scrape acai mixture into a bowl.

5. Top acai with granola.

6. Top with diced mango, bananas, strawberries and blueberries.

7. Serve.

Have you ever had an Acai bowl? What’s your favorite topping?

Top 10 Healthy Snack Time Alternatives

May 12, 2013 by Veronica Grace 11 Comments

I know that for some of you eating healthy all the time can seem like a drag at first. Sometimes you feel fed up with eating only what you’re “supposed to” and what you really want to do is sit back and relax with one of your favorite treats like a bag of potato chips, pretzels, cookies, candy and more. But that can lead to a slippery slope and make it hard for you to get back on track to the path of health (and keep that weight off).

So instead of moping about what tasty treats you can’t snack on, why not be open to trying some new ones? And best of all these are all natural, easy to get and low in calories so even munching on a few to curb your cravings isn’t going to cause you any harm.

Let’s check out some delicious alternatives for those who crave crunchy or sweet snacks after dinner or any time of day.

1. Sugar Snap Peas are a great choice because they are naturally sweet and often come pre washed in a bag. Simply open the bag and snack. A handful of these will only run you about 20 calories! (I also like to add sugar snap peas to salads and stir fries for an extra crunch!)

2. Carrot Sticks aren’t just for kids you know! You can enjoy freshly sliced carrots as is because they’re naturally sweet and crunchy. Of course there’s also baby carrots, but I’m not really a fan of how they are processed and created (ugly carrots whittled down into small pieces and bathed in chlorine). The choice is yours and it’s even better if you can enjoy them without any dip at all. A handful of carrot sticks will run you only 26 calories.

3. Celery Sticks are often popular in veggie trays but are usually served with high fat dips such as ranch dressing, Caesar dressing, peanut butter or Cheeze Whiz. Try to wean yourself off of those calorie laden dips and enjoy the crunch and natural flavor of celery sticks just as they are. If you’re craving potato chips they are a nice substitute for that crunch you desire and are just 10 calories a handful.

4. Fat Free Potato Chips So what do you do when you feel like you will actually go crazy if you don’t have a potato chip? Well I suggest you make your own in that case. Fat free potato chips are not quite as addicting (because they contain no oil) and at only 30 calories a handful they are truly a guilt free alternative to the store bought kind.

5. Cucumber Slices are a refreshing snack or addition to a salad especially in the warmer months when you’re looking for something light and juicy. Half an English cucumber or a few mini seedless cucumbers sliced up are a great choice over high calorie packaged snacks at just 8 calories a handful.

6. Cherry Tomatoes are naturally a little sweeter and more flavorful than large tomatoes and can make the perfect finger food for both children and adults. You can eat them as is or sprinkle a little pepper on them for flavor. At just 13 calories a handful you might be glad you switched!

7. Bell pepper slices are not just for stir fries and fajitas! They are naturally sweet and zesty and don’t need any seasoning or dip to be enjoyed. Bell pepper slices come in at just 19 calories a handful.

8. Strawberries and berries are nature’s candy and good all on their own. Once you start removing excess sugar from your diet you will find they can taste just as sweet or even better than candy with their fresh juicy flavor. A favorite after dinner treat of mine is just a bowl full of berries. At just 24 calories a handful (raspberries 32 a handful) it’s probably the best dessert choice you could make!

9. Fresh sliced apples are often easier to eat and more enjoyable once you cut up. A favorite for children and a great snack before or after a meal, apple slices are only 29 calories a handful.

10. Grapes are a great choice for a sweet snack when you’re cravings kick in because they’re filled with not only vitamins and water, but fibre that will leave you more satisfied than candies will. In summer I like to wash, dry and de stem grapes and freeze them for a natural frozen dessert. The sugars in the grapes will naturally crystallize and are great as a frozen treat or as ice cubes for filtered water. A handful of grapes is just 52 calories.

So how can you best utilize these healthier snacks to ensure you stick to your new found healthy eating plan?

Plan ahead and purchase some of these each week
Wash, dry, peel or chop and place in sealed containers in the fridge
Take your favorites along with you to work or while doing errands (so you’re less likely to buy something on the run)
Next time you go to the fridge for a snack, choose one of these instead
Mix it up, try different fruits and veggies each week!

I know it sounds so simple, but many people can benefit from having healthier foods within arms reach when hunger strikes. We all know too well how easy it is to give into weakness when we are hungry and cranky, so do yourself a favor and plan ahead!

Some of you may be wondering what about other snacks such as nuts, trail mix, dried fruit etc. The answer is, if you’re trying to lose weight, these foods are too rich in calories and too small in volume (compared to fruits and vegetables) to really satisfy your hunger when compared to the above suggestions. The idea behind successful weight loss is to eat less calories than you burn and using high water content, high fibre foods instead of calorically dense foods will help you get there. I prefer to use nuts and dried fruit in small quantities as part of a meal such as a garnish for salads or oatmeal so I am less likely to over eat on them. So choose low calorie high fibre, high water content snacks instead.

What’s your favorite healthy whole food snack? Do you plan ahead and stock your fridge with fresh sliced vegetables and pre washed fruits?

Tropical Mango Banana Acai Bowl

May 8, 2013 by Veronica Grace 3 Comments

I have another delicious acai bowl recipe for you with mango and banana. This one is similar to my Acai Banana Berry Bowl Recipe , but it’s perfect for summer with this tropical twist. Basically you can top your acai bowl with anything you want, but I know some of you have never had one before and are unsure how to make them at home.

Tropical Mango Banana Acai Bowl

Serves 1

Bowl Ingredients:

Garnish Ingredients:

1/3-1/2 cup low fat granola of choice (I like Galaxy Granola as it’s oil free)
1/2 -1 ripe banana, peeled and sliced
1/2 cup fresh ripe ataulfo mango, diced
handful of blueberries or other berries
Drizzle of honey or agave *optional

Directions:

1. Remove packets of acai and frozen bananas from freezer.

2. Slice the mango, slice the banana and wash the blueberries and set aside.

4. Scrape acai mixture into a bowl.

5. Top acai with granola.

6. Top with bananas, strawberries and blueberries.

7. Serve.

Have you ever had an Acai bowl? What’s your favorite topping?

Fat Free Vegan Whole Wheat Banana Blueberry Muffins

January 13, 2013 by Veronica Grace 44 Comments

Oh my… these banana blueberry muffins are delicious. I don’t know about you but I just love the little pop of the blueberries when you bite into them! Mashed bananas (make sure they are very ripe so they mash well) are a great substitute for oil and fat in baked goods. So I often use them for this purpose. Plus they add a nice natural sweetness as well which is nice.

I use stone ground whole wheat flour in this recipe, but you can use any whole grain flour that you like. If you want a lighter muffin you can look for whole wheat pastry flour, it’s not as dense as regular whole wheat flour. For gluten free versions you can use gluten free oat flour or an all purpose gluten free flour. I still like to use whole grain flour as most gluten free flours are highly processed and more like white flour.

These muffins also freeze well so you can portion them out and save them for later. I love adding blueberries to baked goods and smoothies, but feel free to use any other berries you like instead.

For truly oil free muffins you can use silicone non stick muffin trays, or paper muffin cups. But I like to use the silicone trays so there is no paper waste (and they also get stuck and tear off the muffins.)

Free Vegan Whole Wheat Banana Blueberry Muffins

12 muffins

Ingredients:

1 1/2 cups overripe (fully brown) mashed bananas (about 3 large, 4 medium)
1/3 cup almond milk (original unsweetened)
1/2 cup maple syrup (or 1/4-1/3 cup honey or agave as they are sweeter)
1 tsp apple cider vinegar
1 tsp vanilla extract
2 cups whole wheat flour (or ww pastry flour or GF flour)
3/4 tsp baking soda
1/2 tsp salt
2 tsp ceylon cinnamon (or reg cinnamon)
1/4 tsp ground nutmeg
1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F/ 204 C.

2. Combine wet ingredients in a large size bowl and mix together.

3. Combine dry ingredients (except for blueberries) into a medium size bowl and whisk together.

4. Add dry ingredients to wet ingredients and stir just until combined. Gently fold in the blueberries.

5. Spoon batter into non-stick silicone muffin trays or a lightly oil spritzed muffin tin.

6. Bake for 25-30 minutes until a knife or toothpick in the middle comes out clean.

7. Allow to cool for 10 minutes and then turn out onto a cookie rack to completely.

8. Serve.

Additional Tips:

For a truly sugar free version you can try using more banana and omit the maple syrup/sweetener. For a whole food sweetener you can blend pitted dates with some water to make your own date syrup.

What’s your favorite way to use blueberries?

Dr. Fuhrman’s Cinnamon Fruit Oatmeal Recipe

November 7, 2012 by Veronica Grace 19 Comments

I also like that this is a high raw recipe, in that a lot of the ingredients are raw and not cooked, such as the apples, flax and walnuts.

My oatmeal turned purple because I only had frozen mixed berries, so if you use fresh yours will look a little less colorful! 🙂

Dr. Fuhrman’s Cinnamon Fruit Oatmeal

Serves 2 (Prep time 15 minutes) (Mandi/Andi score 7)

Ingredients:

1 cup water
1 tsp vanilla extract
1/4 tsp cinnamon
1/2 cup old fashioned rolled oats (not instant/quick oats)
1/2 cup blueberries or mixed berries (fresh or frozen)
2 apples, peeled, cored and diced
2 tbsp chopped walnuts
1 tbsp ground flax seed
1/4 cup raisins (optional)

Directions:

1. In a medium saucepan add the water, vanilla and cinnamon. Bring to a boil.

2. Add oats and reduce heat to a simmer and cook for about 5 minutes.

3. When the oats are soft add the berries and stir in. Continue cooking until heated through.

4. Remove from heat. Cover and let stand 15 minutes until thick.

5. Mix in the apples, walnuts, flax and raisins.

6. Serve.

Nutrition Facts: 1 serving 240.7 Calories 12.7 g Protein 40.8 g Carbohydrates 8.1 g Total Fat 6.8 mg Sodium

Have you ever tried one of Dr. Fuhrman’s recipes before? What’s your favorite healthy breakfast?

80/10/10 Recipe: Beginner’s Green Smoothie Banana Blueberry Spinach

April 11, 2012 by Veronica Grace 20 Comments

For some of you green smoothies might be something new, or something you’ve heard of but never tried. Others may make green smoothies regularly and enjoy them. I wanted to share a really easy green smoothie recipe with you today. Something I would call a “basic” or “beginner’s green smoothie”.

#1. Because it’s not too frightening looking and you can tell it has berries in it (this may seem a little normal looking). This may also appeal to people who are afraid of drinking something that looks like green grass!

#2. It tastes very nice and you cannot detect any greens in it at all. Baby spinach is probably the best green to start with when dipping your toes (and taste buds) into making a green smoothie.

Green smoothies are basically just a mixture of fresh ripe fruits, some mild greens, maybe some frozen berries and a little water. They need not be complicated, and they don’t need any kind of protein powders, raw pseudo “super foods” or oils like coconut or flax oil. The goodness of a simple green smoothie comes from whole foods. Whole fruit and whole greens is all I put into my smoothies.

Green smoothies can also help get some more greens into your diet (especially since they don’t need dressing) and can be good for children or people with a compromised ability to chew their food really well.

I only blend my smoothies for about 30-45 seconds in my Vitamix. I don’t like to let it run on too long and get too thin, or warm.

Another good thing to do is to not gulp your smoothie but drink it and chew it a bit. I don’t recommend sipping on smoothies for hours at a time or all day (this can cause dental problems and weaken your enamel from feeding the carries and bacteria in your mouth sugar all day) though. Consuming a smoothie in 10-20 minutes should be fine, and then you can wait 30 minutes before brushing your teeth and rinse your mouth with water if you desire. When using berries that have little seeds I like to use a water pik as well as there can be little pieces that are hard to get out between your teeth.

To make a basic green smoothie you want to start out with a base of either ripe bananas or ripe mangoes (I like ataulfo mangoes) or even a mixture of both. Then you can use 2 cups of mild greens like baby spinach, lettuce, mache (lambs lettuce/corn salad), or 2-3 leaves of kale or Swiss chard (remove the big stems). If desired you can add another fruit like berries, pineapple, mango, papaya, grapes, even watermelon. Depending on what blender you have you may need to add a little water as well, just enough to blend or to get the consistency you like. I like really thick smoothies so I chew them. Some people like only very thin ones so it’s like fruit juice. It’s up to you. Always stack the smoothie in your blender with water at the bottom, then bananas, then greens, and then frozen fruit. Use a tamper (if you have a Vitamix) or break up the chunks of banana before blending to get everything to combine easily. If you have a basic blender you may want to blend the banana, water and greens first, and then add a little additional fresh or frozen fruit and blend again.

Ok, now that I’ve shared some tips on green smoothies, let’s go on to the recipe.

80/10/10 Recipe: Banana Blueberry Green Smoothie

Serves 1

Ingredients:

3 ripe bananas (see my post on how to tell if your bananas are ripe enough)
2 cups baby spinach, packed
2 cups fresh or frozen blueberries
1/4-1/2 cup water (as desired)

Directions:

Place ingredients into blender in the order above putting the bananas on the bottom. Add a little water if desired to help it liquify.
Blend for 30-45 seconds if you have a Vitamix. (If you have a regular blender you may need to break up the banana pieces into smaller chunks and blend with a little more water or a little longer depending on how strong the motor is.)

I find that having frozen fruit gets the smoothie cool enough without the need to add ice. Unless you have a Vitamix adding ice to a smoothie can make it too gritty and not very smooth to drink.

Have you ever made a green smoothie before? If so what’s your favourite?

Low Fat Raw Vegan Green Smoothie with Grapes, Celery and Spinach

January 22, 2012 by Veronica Grace 17 Comments

Here’s an easy and tasty fat free raw vegan (80/10/10 style) green smoothie recipe you can make for on the go or taking to work. I used to take this to the office (where I used to work) because my boss kept teasing me about my creepy alien green concoctions lol.

Check it out!

Click subscribe on the video to get my latest recipes via video. I do these much less often, so don’t worry you won’t get too many emails!

What’s your favourite green smoothie recipe?