chocolate chia overnight oats

 Here is a breakfast for the chocolate lovers out there…Chocolate Chia Overnight Oats!

Chocolate Chia Overnight Oats ~vegan, gluten free~

I’m trying to prepare myself for what life is going to be like with a newborn again.  Even though I know it’s impossible to prepare for the endless loop of sleepless nights that roll into the day, I’m going to give it my best shot!    What I do remember from the first time around is being constantly hungry and not having the hands to make myself food!  That’s where overnight oats comes to the rescue…breakfast ready to eat when you wake up!

I figure if there is one thing I can prepare for, it’s stocking the kitchen with good food!  I will be sharing some of my favorite “life with a newborn” one-handed meal ideas and pantry items soon!

Chocolate Chia Overnight Oats ~vegan, gluten free~

Simply whisk all the ingredients together, divide into smaller containers, cover and place in the refrigerator overnight!  It doesn’t get much easier than that!  This recipe makes 4 servings, so you will have breakfast ready for a few days!  I like to add a little more milk to the oats in the morning for a creamier texture.

Chocolate Chia Overnight Oats ~vegan, gluten free~

This recipe (when made with soy milk) contains 10 grams of fiber and 12 grams of protein, which should hold me over all morning long!  This recipe can be made a number of ways and with multiple toppings such as berries, almond butter, toasted coconut or with bananas as shown here!

Chocolate Chia Overnight Oats ~vegan, gluten free~

chocolate chia overnight oats
 
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Makes 4 servings
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cups old fashioned oats
  • 2 cups milk of your choice (I used soy milk)
  • ¼ cup raw cacao powder or cocoa powder
  • ¼ cup pure maple syrup
  • 3 tablespoons chia seds
Instructions
  1. In a medium bowl, whisk all ingredients together until well combined.
  2. Divide into smaller containers such as mason jars, cover and place in refrigerator overnight.
  3. Top with fresh fruit and enjoy!
Nutrition Information
Serving size: 1 Calories: 317 Fat: 11 Carbohydrates: 53 Sugar: 15 Fiber: 10 Protein: 12

 Chocolate Chia Overnight Oats ~vegan, gluten free~

The superfoods that come into play in this recipe are oats, chia seeds, raw cacao and fruit…providing you with phytochemicals, minerals, macro-nutrients, vitamins, omega 3 fatty acids and antioxidants for a supercharged day :)

mini zucchini muffins with pineapple glaze

Bite-sized Mini Zucchini Muffins with Pineapple Glaze!

Mini Zucchini Muffins with Pineapple Glaze ~gluten free and vegan~

The muffins are naturally sweetened with banana and coconut sugar, which makes for healthier and gluten-free dessert…or breakfast!  The glaze is optional, but adds a festive flare!

 Unlike a lot of gluten-free baked goods that use a ton of different ingredients, these were simply made with Bob Red Mill’s all-purpose gluten-free flour mix.  These muffins are butter and egg free, and uses crushed pineapple, zucchini and banana instead, which makes for a fluffy muffin!

Containing only 65 calories and 1 gram of fat per muffin, they are pretty diet friendly as well!

Mini Zucchini Muffins with Pineapple Glaze ~vegan, gluten free~

mini zucchini muffins with pineapple glaze
 
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Prep time
Cook time
Total time
 
Makes 32 mini-muffins
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
Ingredients
  • 1¾ cup all-purpose gluten free flour (I used Bob's Red Mill)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ripe bananas, mashed (just under 1 cup)
  • 1 cup grated zucchini
  • ½ cup coconut sugar
  • ⅓ cup crushed pineapple
  • 3 tablespoons non-dairy milk (I used soy milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup raisins
  • For Pineapple Glaze:
  • ¾ cup powdered sugar
  • ¼ cup crushed pineapple
  • 1 tablespoon melted coconut oil
  • drop vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Lightly oil or spray a mini-muffin pan, set aside.
  2. Sift GF flour, baking soda and salt in a large bowl.
  3. In a separate bowl mix together mashed bananas, zucchini, coconut sugar, crushed pineapple, milk and vanilla.
  4. Combine wet and dry ingredients and fold in raisins.
  5. Fill mini-muffin tins ¾ full and bake for 10-12 minutes or until a toothpick inserted comes out clean.
  6. Let cool on a wire rack.
  7. To make glaze:
  8. Whisk all ingredients together in a small bowl or blender. (I pulsed the crushed pineapple in my blender to break down pineapple bits)
  9. Glaze cooled muffins and enjoy!
  10. Store in an air-tight container
Nutrition Information
Serving size: 1 Calories: 65 Fat: 1 Carbohydrates: 15 Sugar: 10 Fiber: 1

Mini Zucchini Muffins with Pineapple Glaze ~vegan and gluten free~

 I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.

Wishing everyone a happy Easter weekend :)

roasted spiced carrots with golden raisins and almonds

Roasted Spiced Carrots with Golden Raisins and Almonds to accompany an Easter brunch!

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Sliced carrots seasoned with cumin and cinnamon, sweetened with a hint of maple syrup and tossed with slivered almonds and golden raisins for a well-rounded burst of flavors!

Helpful Hint:  Turn this side dish into a balanced meal for the vegan in your family by adding fluffy quinoa and serving on top of fresh arugula!  (that’s what we had for dinner last night!)

Roasted Spiced Carrots with Golden Raisins and Almonds ~vegan, gluten free~

roasted spiced carrots with golden raisins and almonds
 
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Makes 4 servings
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 pound carrots, peeled and sliced
  • 1-2 tablespoons olive oil
  • ¼ cup orange juice
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ cup golden raisins
  • ¼ cup slivered almonds
  • 2-3 tablespoons fresh parsley
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Add all ingredients in a bowl and toss to coat.
  3. Transfer to a baking dish and bake for 20-30 minutes or until carrots are tender crisp.
  4. Serve alone or on top of fresh arugula and cooked quinoa, enjoy!

 Roasted Spiced Carrots with Golden Raisins and Almonds ~vegan, gluten free~