It’s October, and with October comes everything pumpkin! And this Crock-Pot Pumpkin Pie Oatmeal is a breakfast winner. The best part is that it is can be done in your slow cooker and you have breakfast ready to eat first thing in the morning. This is a different twist on overnight oats!
This super healthy breakfast is made with steel cut oats, which are are slightly chewy with a nutty flavor. High in fiber, they usually take a little more time to prepare than traditional oats, and that makes them perfect for the slow cooker.
The other star of the powerhouse breakfast is pumpkin, which contains a rich supply of beta carotene and alpha carotene. Continue reading “Breakfast Today: Crock-Pot Pumpkin Pie Oatmeal”
If you’ve visited the dairy aisle recently, you may have noticed a trend: dairy milk has made way for plant-powered alternatives. Shelves are now packed with milks made from soy, almond, rice, oats – and even bananas and quinoa!
It’s another sign of consumers’ growing appetite for nondairy alternatives. One recent report found that the U.S. nondairy milk market grew by 50% in 2018 and now represents 15% of the overall dairy market. By 2024, the nondairy market is expected to reach revenues of more than $38 billion.
At the same time, consumers are ditching traditional dairy milk. Continue reading “Breakfast Today: Sweet Potato Pudding”
Some of my favorite gifts to give and to receive are homemade baked goods. The thoughtfulness, as well as the time and energy spent in creating something especially for you is truly a beautiful thing. This recipe is perfect for the holidays, in all its gingerbread goodness. And although it looks and tastes like something naughty, it really is nice!
These are great as breakfast cookies and are a perfect way to start your morning. By giving them, you’ll ensure your host also has a sunny start to their day. Oats and quinoa both provide a good amount of dietary fiber, which helps you feel satiated until your next meal or while you are running around trying to get all your last-minute stuff done. Continue reading “Breakfast Today: Gingerbread Cookies”
Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.
Lentil Stuffed Peppers
• 1 cup cooked lentils
• 1 cup spinach, shredded
Continue reading “Dinner Tonight: Lentil Stuffed Peppers”
I am always trying to sneak beans and legumes into dishes to get a nutritional boost in food, as well as trying to get more chickpeas and lentils into my kids. This recipe allows them to think they are having a treat (which is true), but at the same time adds some protein and fiber to their diet. Also known as garbanzo beans, chickpeas are an economical way to add flavor and nutrition to stews, soups and salads, and even desserts!
Chickpeas are legumes and research has shown that people who consume legumes regularly have a reduced risk of coronary heart disease. Aside from fiber and protein, chickpeas also offer Continue reading “Dessert Today: Vegan Chickpea Blondies”