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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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

Homemade Sunflower Butter

I don’t know about you, but I like to do things my own way. I don’t like to depend on others or follow exact directions and therefore when it comes to blindly going into the grocery store to buy over priced items, I am not the biggest fan. This is not to say I do not buy groceries, but I like to enjoy the little victories off a non-conformist.

My most recent victory, was creating my own sunflower butter! I had grown tired of purchasing $10 jars of almond butter or going the cheap rout and getting peanut butter which I learned upsets my stomach.

Arrivederci Peanut Butter!

Due to my frustration I decided to try out sunflower seed butter. It ended up being cheap and didn’t upset my stomach, but unfortunately they all tasted like off. To add to my frustration the only ones that tasted good had sugar or was 45 minutes away at different grocery store.  

This brings me to my creating the first batch of sunflower butter ala Sonya!

Here’s the ingredient list,

·         Raw Sunflower seeds

Here’s what you need

·         Oven

·         Powerful blender or food processor 

And that’s it…

To make said sunflower butter all you have to do is…

·         Preheat your oven to 350 Fahrenheit.

·         Place the sunflower seeds on a large baking sheet. I use enough to cover the whole sheet, about 1 &1/2 cups to 2 cups. 

·         Place in oven and toast for about 12 minutes.  

SIDE NOTE: You can skip roasting the sunflower seeds if you buy them pre roasted. Just make sure to check the ingredients. There can be added things like canola oil or salt.

·         Let cool for about an hour and then blend away! This should take about 5 minutes depending on the blender.  

·         Place in an airtight container, but don’t forget to take a sneaky taste!

Overall, if I buy my sunflower seeds in bulk I can get about 2 jars of sunflower butter for only $5. Not only is it cheap and easy, it tastes delicious and you get the joy of knowing exactly what’s in your food!  

Let me know how you liked the recipe or if you have any questions!

Thanks and hope you have a lovely time saving money and showing the non-conformist in you some love! 

-Sonya Peacocke

 

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Best Matcha Latte

Cheers to the best Matcha you'll ever have! 

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If you read my last blog post, you'll know that within the last year I have almost completely given up coffee because it was causing unwanted stress to my hormones and anxiety.

Quitting coffee was not easy, taking some trial and error to find a drink that I would enjoy and give me healthy energy to start my day. I was thankful when I discovered Matcha in the form of lattes at a local coffee shop, but quickly realized that it was full of refined sugar, powdered milk, and other ingredients that shouldn't be sipped in a take-a-way cup..or any cup. 

This is a recipe I created to replace the "healthy" junk with this Matcha made in the comfort of my own kitchen, which not only tastes out of this world with its frothy perfection, but is also great for your health!

·         1 tsp Matcha: Antioxidants & Sustained Energy

·         1 tsp Chlorella: Detoxifying

·         1 Tbsp Collagen: Can aid in the repair of leaky gut

·         Dash of Cinnamon: Lowers blood sugar

·         5 drops Stevia or any other sweetener of choice. 

·         8oz unsweetened nut milk

This drink is perfect hot or cold!

ICED
Blend all of the ingredients and pour over ice.

HOT

Blend together ingredients with 8oz how water and 4oz almond milk.  

Give this drink a go and let me know how you enjoy it!  

Pssst* check out why I quit coffee in the first place here https://www.sonyasopencupboard.com/