Let me start out by saying: I’m not a cereal person. I’ve told this story before – my sister and I used to BEG my mom for all of the artificially colored sugary cereals with fun cartoon characters… sometimes she’d give in but always with the disclaimer “only if you actually eat it this time.” We would excitedly make this promise only to go home, have one bowl and never touch it again.
This granola, however – I’ll happily eat cereal-style. But with almond milk instead of regular milk because we all know that Almond Breeze is my go-to milk.
Amaranth is a new grain for me – you can google for it’s health benefits (i.e, just like quinoa, it’s a good source of plant-based protein), but I love it in this granola because it’s crunchy texture really holds up when it gets doused with almond milk and fruit. Soggy cereal is just not acceptable in my book (or, well, on my blog).
What I love about this breakfast is that it’s hearty and satisfying but also convenient for those days when you need a breakfast on the go. Make a big batch and keep it at your desk… or better yet, portion it out so to avoid snacky temptation because it’s so delicious and addictive!
I love matcha, you love matcha, we all love matcha… if you haven’t tried it yet, here are a few ideas to get you started!
Unlike steeped tea, matcha is made by grinding the entire tea leaf into a powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. We, of course, love it because it tastes good.
Matcha Mint Iced Tea / Matcha Coconut Ice Cream
Matcha White Chocolate Almond Butter Cups / Matcha White Hot Chocolate
Matcha Mango Smoothie / Matcha & Sweet Azuki Macarons
and some deliciousness from around the web:
Matcha Shortbread Cookies from Two Red Bowls
Mini Green Tea Chocolate No Bake Ice Box Cake from I am a Food Blog
Matcha Waffles from Edible Perspective
Vegan Green Tea Pancakes from Healthy Nibbles and Bits
Matcha Doughnut Glaze from Spoon Fork Bacon
Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.
This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.
Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.
Growing up, I didn’t like most vegetables. Broccoli was at the top of my most hated list, but I LOVED fresh corn. My mom would cover the stoop on the back patio with ripped-open paper bags, and my sister and I would husk corn. I know what you might be thinking – it’s spring and it’s not exactly corn season. But today we’re partnering with Sunshine Sweet Corn, which is in season right now. (Hint: it’s the kind that’s fresh at your grocery store right now).
I used to cook corn in a huge pot on the stove (it took forever), but this skillet steamed method is quick and easy. I like to top my corn simply with olive oil and a squeeze of lemon, but keep reading for 2 more ways to jazz up your corn…
Topping #2: basil butter! It’s tasty and easy, plus what’s better on hot steamed corn than melty butter? You can use real butter or vegan butter like I did.
Topping #3: My favorite (although not-vegan) method – spicy Mexican style corn. Take the adobo sauce from a can of chipotles (or blend the chipotles in a small food processor), brush it on steamed corn and sprinkle crumbly cotija cheese on top.
And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!
Remember to snap photos of your family husking or eating corn this spring and post them to Instagram with the hashtag #huskyeah. Can’t wait to see all your photos!
It’s been feeling summery around here, so I say – let’s bring on the colorful food!
Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive.
For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time… which doesn’t describe our evenings lately. But this combo was SO good that I thought I’d make it into a more accessible deconstructed bowl version. If you start your rice ahead of time, it’s quick to put together and it keeps well in the fridge. We ate it for dinner last night, I ate it for lunch today, you know the drill….
I get my forbidden black rice in the bulk bins – if you can’t find it, you could just as easily sub in brown rice or another grain.