On the Go Raspberry Baked Oatmeal

I don’t know about you, but when it comes to breakfast whatever is quickest or easiest isn’t that appealing. And with the start of school and mornings getting busier and busier I decided it was a good time to create a simple fun and delicious on the go breakfast that both you and the whole family will enjoy!

These raspberry baked oatmeal bars are a super easy option as you make them the night before, store in the fridge and serve as bars in the morning. You can use them as an on the go breakfast, snack, topping for yogurt, or even with a little vanilla ice cream for dessert!

Not to mention that if you’re giving this to little hands in the morning it’s not a crumbly dry bar so the mess in the minivan is minimal! It is also a recipe that can be tweaked to match your taste! I use raspberries in this recipe, but you could easily switch it out for blueberries, blackberries, or your favorite dried fruit!

I use chocolate chips in this recipe, but you could sub for cacao nibs! The amount of honey is also optional! I find that feeding it to little ones it’s better to keep the honey and mini-chocolate chips in, but as an adult, I don’t mind having them be a little less sweet.

SO now that we have established how awesome these bars are here is the recipe!

Ingredients

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· 2 cups Oats

· 2/3rd cup chopped dates (about 5 dates)

· 1/4th cup honey

· 2 eggs

· ½ cup nut butter

· ½ cup nut milk

· ¼ cup Chia seeds

· 1/3rd cup cacao nibs or mini chocolate chips

· 1tsp baking powder

· 1 cup raspberries (I used frozen raspberries)

· Pinch of salt

· 2 tsp Cinnamon

Instructions

Pre-heat the oven to 350 F.

Mix all of the dry ingredients, including the raspberries and dates.

In a separate bowl whisk the eggs and milk together and then combine with the dry ingredients.

Add in the honey and nut butter and mix until combined.

Pour into a 9x9 pan and bake for 30-35 minutes.

Let cool, cut into squares and serve, or wrap individually for an on the go breakfast or snack!

Enjoy!

Thank you again for stopping by!

-Sonya Peacocke

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Quick and Healthy Zucchini Bread // Gluten Free & Dairy Free

I don’t know about you, but when It comes to Zucchini Bread I take things VERY seriously. Zucchini bread is one of those foods that is a win-win for both adult and child. Offering a sweet bread that kids and adults love while sneaking in some much appreciated green vegetables! Now even though it’s a winner, some of the more traditional recipes usually call for a good amount of gluten, dairy, sugar, etc. that usually put the zucchinis hard work down.

I was trying to figure out a way to make zucchini bread healthier without taking away all the good things it had to go for it. Things like a perfectly moist (don’t you just love that word?) and its sweet caramel taste!

Well, I have done it, folks, this Zucchini bread is Refines sugar-free, dairy free, gluten free, and can be made without oil if you substitute it for Applesauce! So here’s the recipe you and your taste buds have been missing out on!

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Ingredients

• 1 &1/4th cup Almond Flour

• 1/3rd cup Coconut Flour

• 1 & 1/2 Cup Shredded Zucchini

• 6 Soaked Dates

• 3 Eggs

• 1/4th Coconut Oil

• 1 tsp Vanilla

• 1 & ½ tsp Baking Powder

• 1 & ½ tsp Cinnamon

• 1 tsp Maca root powder (optional, but gives the recipe more caramel flavors)

• Pinch of salt

Instructions

Soak the dates in hot water for about 10-15 minutes and then drain

Put the Zucchini, Melted Coconut oil, Dates, Eggs, and Vanilla in a blender or food processor and blend until liquid.

Mix together the dry ingredients and then combine with the Liquid Mixture. Put in a bread tin or square pan and top with your favorite nuts or seeds. You can also mix things up and sprinkle cinnamon and coconut sugar or cacao nibs on top!

Bake in the oven at 350 F for 25 to 35 Minutes.

Let cool for about an hour and then enjoy!

Thanks for stopping by!

- Sonya Expert Zucchini Bread Baker.

Chocolate Raspberry Smoothie Bowl

I don’t know about you but when it comes to the morning I love to start things off with a bang and if you have seen my Instagram stories, you know that means a smoothie bowl! I love that a smoothie bowl tastes like my favorite frozen dessert while still offering you a nutrient dense and fun way to start off your day!

Now, I’m a morning person, so don’t limit yourself to just breakfast with these babes. I like to make the filling by adding fiber, healthy fats, protein and vegetables to make sure that I’m getting a meal that tastes like dessert, but also offers all the nutrients needed for a well-rounded meal!

This smoothie is a go when I am in the mood for something a little less sweet because of the raspberries and non-dairy yogurt. I also add in two optional ingredients, the first being flax to add in fiber. This is so that you can digest the smoothie easier, but you can either skip or use chia seeds instead. The second ingredient is gelatinized Maca root powder, I take this to help balance hormones and it also adds a caramel flavor that’s really good! You can find both of these products by clicking here !

Okay, so now you know all the details, let’s get on to the ingredients list!

Ingredients

• ½ cup frozen banana

• ½ cup frozen butternut squash

• 1/3rd cup frozen raspberries

• 1 cup non-dairy milk

• 1 tbsp. Homemade sunflower butter

• 1 tbsp. cocoa powder

• 1 tbsp. flax meal

• 1 tbsp. non-dairy yogurt

• 1 tsp. Gelatinized Maca powder

• 1 scoop protein powder (not shown)

Directions

• Blend it all up

• Pour into an aesthetic bowl and top appropriately…aka with all your favorite goodies!

• Enjoy!

So there you have it folks, an easy, delicious and nutritious way to start your day off right!

Let me know what you guys think in the comments below and show some love by hitting that like button!

Thank you so much for stopping by

Love always,

Sonya

Vegan Sunflower Butter Chocolate Pie

Vegan Sun Butter Chocolate Pie

I’m not sure about you guys, but when it comes to the holidays the most important thing is of course family, but the second most important is always dessert! I always loved making fun new treats, but this became a bit harder to recreate when I went dairy and gluten free. I was determined to remake some boss desserts so that when my healthy treats came out, all else was forgotten.

I have had some really good recipes so far but this one takes the cake. Get it…cake…or pie I guess.

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Anyways, this recipe was inspired by the classic peanut butter pie and I have to say, I ended up liking it better than the classic. SO without further adue here’s the recipe!

Ingredients

Crust

·         1 & 1/2 cup pitted and soaked dates.

·         1 tsp. salt

·         1 cup oats

·         1 tsp. vanilla  

·         2 tbsp. coconut oil

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Sun Butter Layer   

·         1 & ½ cup sun butter

·         2 cups whipped coconut cream ( I used a store bought brand but you can make your own as well!)

·         1 tsp. vanilla  

·         3 tbsp. maple syrup

        Chocolate Layer

·         3/4th cup cocoa powder

·         1 cup whipped coconut cream

·         1 tsp. vanilla

·         1 tsp. salt

·         ½ cup pitted and soaked dates   

·         1/4th cup date water

 

Directions

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For the crust soak the dates in hot water for about 15 minutes or let soak overnight in the fridge. Save the water for the individual layers.

Pulse all ingredients for the crust together and then press into the pie plate. Let set in the freezer while you make the layers.

For the Sunflower Butter layer use a mixing bowl and fold ingredients together until combined. Pour into pie pan and let set in the freezer.

For the chocolate layer blend all ingredients until fully combined. Add in more of the date water if needed to blend but make sure the moisture does not become watery, but keeps a thick and creamy consistency.

Pour in the last layer and let sit in the freezer.


Top with your favorite toppings such as nuts, coconut, chocolate, ice cream etc.

Here I used coconut whipped cream and shaved dark chocolate!

Bring to your next party and watch your guests as they stare in awe of this beautiful creation!

and THEN enjoy.

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Tips and Tricks for Clean Eating

I don’t know about you guys, but when it comes to prepping food it sometimes feels like a constant battle I can’t seem to conquer. That is until I get myself organized and realize how easy my life could be if I stayed organized…

Now I am not the best at organizing, so I figured why not come up with a few “life hacks”. So far I think that I have really been able to outdo myself with minimal effort, take it of course that you might know a thing or two and I am just not coming to the realization, but in all honesty I am pretty pumped about these hacks so I will just take my little victory lap here and leave it at that.

So without further, I will let you in on a few foodie secrets of mine to keep healthy habits and clean eating a breeze!

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• Hack #1: Freeze Smoothie components in an Ice Cube tray!

Wait…do what? Okay, so this might sound strange, but hear me out! I love to have a smoothie every morning or at least once a day. They are easy to digest, I can get most of my supplements in and taste like candy…most of the time.

SO the problem with smoothies is that I try to keep them low GI aka not a lot of fruit, but we all know frozen fruit is what makes them so creamy and delicious right...?

What I like to do is add in things like avocado, pumpkin, coconut milk, coconut yogurt, and sweet potato so to make the ingredients last longer I take Ice Cube trays and freeze cubes of whatever items I have on hand that week. This way I can mix and match to make unique flavors and also keep my smoothies creamy and thick without sacrificing taste!

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• Hack #2: Frozen Vegetables

I love every meal except for lunch, part of the reason is that it’s a reminder I have 4 hours left in the workday but mainly because it’s just a pain to think about making it. Not to say lunch is bad or that I don’t enjoy it, but it is so easy to run out of time to make a good lunch if you don’t have leftovers handy.

This is why I but frozen vegetables! I swear it’s like a lightbulb went off in my head last week when I stocked up on about 8 different bags of frozen vegetables and began using them for lunches.

What I typically do is either make a large batch of quinoa at the beginning of the week and vary between that and eggs for my protein. Then in the morning I choose a mixture of vegetables and throw them in a pan with some water, coconut amino, a handful of spinach and spices. I leave them to cook for about 5 minutes while I blend up my smoothie and voila I have perfectly cooked nutrient-dense lunch to look forward to that took basically no time at all!

These are two of my favorite hacks lately that really have been making all the difference when it comes to preparing healthy and nutritious meals to get me through my day!

What are some of your favorite healthy habit hacks to keep you fueled and feeling your best?

Thank’s again for stopping by!

-Sonya Peacocke

Gluten Free Dairy Free Pumpkin Cookie Dough

I don’t know about you guys, but when it comes to cookies I was always more interested in the dough over than the finished product. Lately I have been making quite a few pumpkin recipes and figured that it was suiting to create a gluten free dairy free and CHICKPEA free pumpkin cookie dough recipe.

My good friend Natalie and I pulled together the idea over iced matcha lattes with you guys in mind!

We created this recipe for those who have sensitive stomachs or want to eat more of a whole food based diet. This is why we decided to use ingredients like coconut flour and sunflower butter and avoided any products containing gluten or dairy!

Now, thanks to my good friend Natalie and my husband Daniel here is a irresistibly good allergy friendly pumpkin cookie dough recipe!

·         2/3 cup Coconut flour

·         3/4th cup Pumpkin

·         1/4th cup Maple syrup

·         1/4th cup Nut/Seed butter

·         1 tsp. Vanilla extract

·         2 tsp. Pumpkin Pie spice

·         1/2 tsp. salt

·         1/4th cup Chocolate chips  

·         1/4th cup chopped Pecans

·         2-4tbsp non-dairy milk (as needed)  

Instruction

·         Mix all of the dry ingredients together.

·         Add in the wet ingredients and mix until combined.

·         Fold in the pecans and chocolate chips or any other of your favorite mix-ins!   

·         Scoop into a bowl and eat with a spoon or put it on top of a Pumpkin smoothie that you can find here !

Thank you again for stopping by and I hope you enjoy!

-Sonya Peacocke

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Cheesy Vegan Pasta

Cheesy Vegan Pasta

I don’t know about you guys, but when it comes to pasta, tomato sauce is usually all I need. Last night I faced a predicament where my husband and I only had enough tomato sauce for one plate of pasta. We decided Daniel would partake in the tomato sauce and I had the exciting opportunity to create something brand new. I knew this could go horribly wrong, but I knew it was another golden opportunity to make something fantastic!

Now before I give you the ingredient list don’t judge because it’s a little different and may I remind you this pasta child was born from basically desperation. So here is the final product, and I hope you give it a try!

Ingredients 

·         1 cup Trader Joe’s Gluten Free Quinoa Pasta

·         2 Tbsp. nutritional yeast

·         1/2 cup spinach (or any other green thing available!)

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·         2 Tbsp. almond milk

·         Squeeze of lemon

·         1 tbsp. liquid aminos

·         1 tsp. garlic powder

·         Salt & pepper as needed 

· Directions

·         Follow the directions to cook the pasta.

·         While the pasta cooks take this time to cook up your spinach or any other green thing.

·         Mix everything together in a pan. Add in a bit of pasta water if anything starts to stick!

·          Now don’t wait any longer so plate that baby, eat up, and enjoy!   

Let me know what you think of the recipe and how you might tweak it a bit!

Thanks again for stopping by,

Sonya Peacocke

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Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

 

Instructions

 

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

 

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya