Chocolate Granola (GF,V) - Vegan MoFo continues...

I eat granola for breakfast every.single.day. I do get a bit tired of it every now and then, and with the colder weather creeping up on us... I'll probably switch to making oatmeal in the morning. For a little bit. I am just simply not a morning person and the last thing I want to do when I wake up is cook. Even if it does just mean boiling some water and stirring. 


But I always come back to my favorite breakfast food of all time. Tried and true, reliable and crunchy.  GRA-NO-LAHHH

Ingredients

• 4 cups GF rolled oats
• 1/4 cup flax seeds
• 1/4 cup sesame seeds (optional)
• 1/2 cup slivered almonds
• 1/2 cup unsweetened cocoa powder
• 1/2 cup canola oil
• 1/2 cup maple syrup
• 1/4 cup peanut butter
• 1/4 cup chocolate hazelnut butter (optional), if using this, omit salt
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 1/2 cup vegan chocolate chips (optional)

1. Preheat oven to 350F degrees.

2. In a large bowl, stir together dry ingredients. In small saucepan, heat up all liquid ingredients until peanut butter is melted. Add vanilla extract at end after removing pan from heat. 

3. Pour heated liquid ingredients into bowl with dry ingredients. Mix well. Spread onto prepared baking pan. I use a 9x13 cake pan lined with parchment paper. 

4. Bake for 35-40 minutes, making sure to stir at about 20 minutes. Add chocolate chips after the granola has cooled. Unless you like that melted chocolate sorta thing ; )

Almond Protein Smoothie

This is one of my favorite smoothies to make! It's cool, creamy, and since it has a ton of protein it's especially good to gulp after a tough workout.

This smoothie requires a little bit of planning ahead due to the soaked raw almonds. If you don't have the time to soak the almonds beforehand (you really should, though!), just substitute 2 Tbsp. of almond butter.

Ingredients

• 1 frozen banana, chopped
• 3/4 cup vanilla soymilk (or almond milk)
• 1-2 Tbsp. almond butter 
• 1/2 cup raw almonds, soaked overnight and then peeled 
• 1 Tbsp. rice protein powder (I use NutriBiotic Rice Protein, Vanilla)
• 1 Tbsp. cocoa or maca powder (optional)

Directions
1. Peel the soaked almonds and put into blender.
2. Add the rest of the ingredients and blend!

Why should I soak raw nuts?

Check out this video by Ani Phyo, she explains it better than I could ever hope to. Basically, the raw nuts have enzyme inhibitors so that the nuts remain dormant. Soaking the nuts in water removes these inhibitors and this allows the nut to germinate . This makes it way more nutritious (and apparently easier to digest?)--> Check it out: 

Cranberry Quinoa Pilaf (with almonds)

I've kind of been on a Quinoa kick lately. I find that I like this dish better the next day after it has chilled in the fridge!


Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 cup uncooked organic Quinoa, rinsed and drained
• 2 cups vegetable broth
• 3/4 cup dried cranberries (or cherries)
• 2/3 cup sliced almonds (or Pine Nuts), toasted

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. 
2. Add the rinsed and drained quinoa and toast it with the onion, stir constantly for about 1 minute. (see photo below)
3. Stir in the vegetable broth and bring to a boil. Reduce heat to medium- low, cover and simmer for about 10 minutes.
4. Stir in the cranberries (or cherries), cover again and cook until all liquid is absorbed, about 7 minutes.
5. Throw in the toasted almonds (or pine nuts) and serve.

             * Recipe Source: Whole Foods Market

Step #2, toast the quinoa with onion.