Peachy Blueberry Crumble

As you may very well know I LOVE making breakfast bakes, I mean LOVE!  Since I use what I have left in my house to make these I looked at my two beautiful peaches and decided to go for it.  There are so many good things about fall, including pumpkin everything, but I also happen to love peaches.  I saw them at the farmers market and it reminded me of when I was a kid.  My parents own a fruit orchard and one of the fruits on the orchard included peaches, including white ones which were delicious and you don’t see them anymore!

Anyway, trying to make anything these days is very difficult with a 7 week old baby and even more so when she will only sleep on me!  I carry her around in a wrap all day to help me get things done.  I mean don’t get me wrong, I love the cuddles and could seriously nap and cuddle with her all day but I’m starting to feel anxious and my life is slipping though my hands!  The days seem so long by the weeks just fly and it makes me a bit anxious to get back to being productive!

I always try to do various versions which include vegan, paleo and just a good ole’ healthy version (or Angie’s blended variation).  This one was a combo but I also added in some ingredients to keep the breast milk flowing for this growing baby girl!  My secret additions; Brewer’s yeast and fenugreek.  Oats are also a huge part of my diet, like I put them in everything these days, to keep my iron intake up and milk production on point.  You can take it or leave it with these variations but I always like to have options.  I’m a girl who likes options!

Ingredients:

  • 2 tbsp Brewer’s Yeast *for lactation
  • 1 tsp fenugreek *for lactation
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 cup whole grain oats (for Paleo do one cup of coconut flour and almond flour)
  • 2 scoops Orgain Vanilla Plant Protein
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp chia seeds
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1/4 cup honey
  • Juice from 1 whole lemon
  • 2 tbsp maple syrup
  • 1 cup almond milk (or you can do 1/2 cup water & 1/2 cup almond milk)
  • 2 large peaches
  • 1 cup blueberries

*optional: add the lactation ingredients

*optional: top with greek yogurt for a parfait and added protein

First step is to marinate your fruit.  In this case, because I only have 2 large peaches, I opted to add blueberries which I had frozen.  Cut up your peaches into small cubes and put into a bowl with lemon and honey and let marinate and set aside.  Do the same with the blueberries.

Step two is to mix all of your dry ingredients.  In this case, mix the almond flour, coconut flour, oats, cinnamon, nutmeg, vanilla plant protein powder, fenugreek, brewer’s yeast and chia seeds.

After you have mixed your dry ingredients, add in the eggs, almond milk, water & coconut oil.  The mixture should be nice a lumpy (not to wet and not too dry) and crumbly.

Grease your baking dish and pour the marinated blueberries to cover the bottom of the baking dish.  Next layer add 1/2 of the crumble mixture to cover the blueberries.  Following that layer add your marinated peaches.  I topped the peaches off with drizzled maple syrup to ensure the sweetness was on point.  Finally add your last 1/2 of the crumble mixture to the top.

Now here is the tricky part.  Bake for 45 minutes at 350.  I forgot about it initially and left the house and ended up over cooking this first round, but it turned out great!  I was very surprised!  So my message here is that you can’t overdo it!

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Blueberry GF Breakfast Cake

I recently stumbled upon my new obsession for my favorite meal of the day.  I love breakfast and I especially love carb like breakfast items now more than ever.  Now that I’ve 3 weeks postpartum I’ve had a hard time breaking my carb obsessed diet  Not that they were all bad carbs but i wasn’t in a great habit and would have to give into my cravings for PB & J, egg sandwiches and etc. during pregnancy.  Now that I’m trying to get back on the right track I’ve really tried to find breakfast items that are healthy but also satisfy my cravings.

I thought of this recipe while laying awake in bed feeding my newborn and was fantasizing about my next meal.  After all breastfeeding give you a whole new level of hunger and I wake up each morning very excited for my next meal to begin!  However, I really have no time to prep.  The other morning I was just trying to make a simple oatmeal over the stove and had to stop mid cooking to nurse a fussy newborn.  In order to avoid this in the future and stop a hungry beast from raging my kitchen I decided I need to prepare breakfast meals ahead whenever possible.

I couldn’t decide what to call this recipe so would love your feedback/input on a name that’s fitting.  It can be made vegan, paleo, GF with just some simple modifications which I will provide below.  Would love to see your pictures and hear your feedback so if you end up making please tag me on Instagram @AngieRHart1!

First I like to prepare the blueberry compote mixture and set aside so it can marinate.

  • 2 cups unsweetened frozen or fresh blueberries (I used the frozen Wild blueberries from Trader Joes)
  • 1/3 cup Agave
  • 1/2 fresh squeezed lemon (squeeze the juice from the entire half into the bowl

Mix well and set aside until ready to use.

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Next prepare the dry mixture:

Gluten Free Option:

  • 1 1/2 cups GF Whole Grain Oats
  • 1/2 cup almond flour
  • 2 tbsp ground flaxseed
  • 2 tbsp chia seeds
  • 2 scoops Orgain Vanilla Plant Protein
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon

Mix all dry ingredients in food processor (if available it helps to grind up the oats to a finer consistency) or mix well in a large bowl.

Add in the following:

  • 1/2 cup unsweetened applesauce
  • 1 banana
  • 1/4 cup almond butter
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup almond milk
  • 1/4 cup agave
  • *optional add 1/2 cup plain greek yogurt.  (I used in the recipe to provide a bit more moisture)

Mix well.

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Grease 8×8 baking pan fully and add 1/2 of the mixture to cover the entire bottom of the pan.  Should be about 1/2″ thick.  Pour blueberry mixture over top and fully cover bottom layer.  Top with remaining 1/2 batter mixture.

Bake at 350 for 45 minutes.  Let cool for approx 5 min before serving.  I couldn’t wait the full 5 min but it was absolutely amazing!  My hubby and I both LOVED this new recipe and have eaten it the past couple days for breakfast!

 

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Vegan Crockpot Tacos

Since I’m currently 36 weeks + 3 days pregnant I’m in major nesting mode between cleaning, organizing and cooking I’m trying to do everything I can to get ready for baby.  This includes some make ahead meals.  Now I certainly do not intend for these to last another month, but it does means I will be testing recipes that are quick, easy and can be made ahead prior to baby’s arrival.  It also means finding very simple recipes that my hubby can easily re-produce while I’m in resting, healing and taking care of baby mode.

So in an attempt to find a few more creative ideas I went to Pinterest and found a really tasty looking mexican quinoa crockpot recipe and thought I would give it a try. I stumbled across this really fantastic blog, Chelsea’s Messy Apron.  I wanted to give her tacos a try but of course add my own spin on them but it was a great base and thought starter for me.  She also has beautiful food pics which I always appreciate!

Super easy just throw everything in the crockpot.  PRep time is minimal and really easy.

Ingredients:

  • 1 1/2 cups quinoa
  • 1 cup vegetable stock
  • 1 cup water
  • 2 tomatoes diced
  • 1 can organic corn
  • 1 tbsp Spiceologist Chili Margarita Lime Seasoning
  • 1 tsp avocado oil
  • 1 tbsp taco seasoning
  • 2 tbsp sriracha
  • 1/2 can enchilada sauce
  • 1 chopped jalapeno pepper (with seeds removed to take out the spice)
  • 1 fresh squeezed lime (1/2 for crockpot mixture and 1/2 for garnish when serving)

Instructions:

  1. In a large crockpot add the all the ingredients above. Make sure to rinse the beans, corn and quinoa prior to adding to the crockpot.
  2. Stir. Cover and cook on high for 2.5 – 3 hours.  Make sure to check this as all crockpots cook at different speed and temps.  You may want to add more time if needed.
  3. When quinoa is fully cooked serve on tortillas or alone.  I made paleo tortillas the other day and they are a huge hit with my hubby and I so we will probably use these rather than buying tortillas.  Link to the recipe here
  4. Lasty, garnish with your favorite toppings.   I love garnishing with avocado and fresh squeezed lime.

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Get Your Glow On Power Smoothie

For years I’ve been reading about how to not only eat foods for your health but also how to slow down or prevent the aging process.  Now there are a lot of things I do to prevent the latter, however food is one of my favorite topics and the easiest way to incorporate into your lifestyle.

There are more and more studies about the affects that food has not only on your skin but also your long term health.  If you can incorporate one thing into your life I would encourage you to incorporate more fruits and veggies.  And no, don’t avoid fruits because you think they have too much sugar!  What you should be avoiding is processed, refined and artificial sugars.  There are many diets out there and I go by the thought of I’m feeding my body the most natural foods to give me proper digestion to help regulate my body in its most comfortable and natural state.

I’ve been reading more and more on mitochondria and microbes and I’ll spare you the boring and tedious details, but there is something to this!  Its not about a diet, its about feeding your gut what it needs to operate your immune system and run most efficiently.  This in turn leads to a happy, functioning gut and a happy person.  The worst thing in the world is when your stomach is upset or not functioning properly after you just ate a meal.  Think about it, you can’t focus, you lose energy, you cannot resume normal functions until your gut is happily functioning.  Think of this every time you put something into your mouth.  Is this good for my gut?  Is this going to make me feel happy or awful?  Is this going to make me crash in a few hours or will it give me fuel to get through my day effectively?  Very simple questions that can guide you in your plethora of food options available to you.

I’m posting a green smoothie recipe today that is just that, good for the gut, good for the skin and good for your mood!  Not only does this smoothie have the nutrient dense ingredients, but it also provides unlimited amount of secondary benefits.  For one, its extremely nutrient dense with vitamins, minerals and antioxidants that aid in glowing skin by preventing inflammation, which can cause all sorts of skin issues, and the phytochemicals in the fruits and veggies protect against cell damage that can cause wrinkles.  When you are drinking this, not only will it taste delicious, but just think of all of the benefits your body is receiving in ONE meal!  Now cheers to that and cheers to your health and glowing skin!!

Place all of the below into a blender and mix!

Ingredients:

  • 4 handfuls of organic power greens (spinach and kale)
  • 1 pouch Big Slice Apples
  • 1/2 frozen banana
  • 4 ice cubes
  • 4 frozen strawberries
  • 1/2 cup Greek yogurt (key for gut health!)
  • 1 tbsp ground flaxseed
  • 2 scoops of Orgain Vegan Organic Plant Protein – vanilla
  • 1 tbsp unsweetened coconut
  • 1 tbsp cacao nibs
  • 1 cup unsweetened almond milk

 

Blend and enjoy!

 

 

 

 

 

Can’t Beet this veggie burger!

If you love veggie burgers like I do then you are constantly on the hunt for the next best, freshly created burger.  If not, you opt to create you own.  The thing about great veggie burgers is they are mushy, messy and typically very hard to maintain in burger form which is ironic they are called a burger.  However, the point is that these delicious variations take some prep time and its certainly not something you want to make on a Monday night after work for dinner.  This is more of a weekend project where you have time, are ready to make a mess and stock up for the weeks ahead.

The wonderful things about pepping these burgers is you can freeze them and save them for months.  I have a constant stock in my freezer to take out at any given time.  I like to always have something available for a very quick meal on the go or a late dinner after a long day.  The other great thing is they are filled with so many veggies and beans they literally provide all of the essential nutrients and macros in one patty that you would need to create for an entire meal.  It makes it easy to everything at once on the go!  Now, who can resist making these after hearing that?  I mean, there’s no downside except the prep!

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These veggie burgers are also gluten free, vegan and all freaking natural just the way I like them!  Now, get ready to make you kitchen and hands a mess!  Have fun!!

  • 3 medium roasted red beets
  • 1 large roasted parsnip
  • 4 roasted Jerusalem artichokes
  • 2 large roasted carrots
  • 2 cups chopped kale
  • 1/2 cup kidney beans
  • 3/4 cup brown rice cooked
  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1/2 cup old fashioned oats
  • 1/4 cup chickpea flour
  • 2 cans black beans
  • 1-2 tsp paprika
  • 1 tbsp olive oil
  • 2 tsp brown mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp Spiceologist Greek Freak
  • 1 tbsp apple cider vinegar
  • 1 large egg
  • sea salt
  • black pepper

First, roast the beets, carrots, parsnips & artichokes at 400 degrees for 50-60 minutes.  Set aside and cool.

Meanwhile, bring approx 2 cups of water to a boil and add brown rice.   Set aside and let drain and cool.

Begin sauteing garlic, onions and kale with olive oil.  this shold soften the onions and kale but shouldn’t be charred just golden brown.

Peel and chop the roasted veggies and set aside.

Drain and rinse the beans.

Add all of the veggies, oats and beans to the food processor.  You may have to process half the mix and then the second half.  Once you have processed lightly for about 5-10 seconds then combine in large bowl.  Add the brown rice, spices, egg & flour.

Heat a large pan with a generous amount of olive oil.  form mix into patties the size of your palm.  They  will more look like balls but that’s ok!  They don’t form right way and take a minute to simmer in the olive oil to form and brown.  Let simmer on each side for approx 5-8 minutes.  Make sure both sides are brown/charred and carefully continue flipping until the patties have hardened enough to remove from the pan.

Once you remove from pan, move immediately to parchment paper to cool.  Let set for approx 5-10 minutes and they are ready to eat!  If you are planning to store them, let cool for 30-45 min before packaging.  I like to keep them in the freezer and heat in the microwave whenever needed.

I hope you enjoy!!!  Until next time, I’d love to hear feedback or tag me in your pictures if you try the recipe @AngieRHart1 on Instagram!!