Peanut Butter Oatmeal

This is a kid favorite and with no added sugar it is a big winner in our house.

Peanut Butter Oatmeal

4 c. water
1/2 c. chopped dates
2 c. old fashioned oats
1 c. chopped peanuts
1/4 c. wheat germ
1 t. cinnamon
1 apple - chopped


Bring the water to boil in a medium sauce pan.  Add the dates and oats.  Cook oats at a just boil for 3 minutes.   Add peanuts, wheat germ, cinnamon and apple.  Cook to desired thickness.

Serve with raisins and non-dairy milk.  The kids like extra peanut butter on top.

Black Bean Burritos with Kale & Avocado

This is my creation.  I am typing this not while I am cooking so I hope I remember everything!  I've made this version three times now but it isn't so different from the black bean burritos I used to make prior to starting down the path of plant-based.  What I love about this meal is that you can get everything you need in one meal, in one dish.  If you are cooking for kids they can put the pieces together and make choices on toppings which always helps with 'buy in'.

Black Bean Burritos with Kale & Avocado

8-10 whole wheat tortillas (check the packaging to avoid processed sugars, fats, and salt)

1 medium onion - chopped
1 green pepper - chopped
1 c. mushrooms - chopped
2 cloves of garlic pressed
1 c. chopped tomatoes (fresh or canned)
1 T cumin
1 t salt
4 c. cooked black beans (~2 cans - low sodium, with juice!)
1/4 c. of chopped cilantro
1 bag of chopped, washed kale
1 avocado
1 T lime juice
salt & pepper to taste

For the Kale
Place kale in a large stock pot.  Add 2 c. of water.  Cover and bring to a boil.  Reduce heat to low.  Cook for 15 min until tender.  Drain off liquid.

For the Avocado
Slice the avocado length-wise around the circumference.  Separate halves.  Scoop out flesh. Mash with a potato masher.  Combine with 1 T lime juice and salt/pepper to taste.  Set aside.

For the Black Bean Filling
Saute onion over medium/high heat for 2-3 minutes.  Add green peppers.  Continue cooking for 1 minute.  Add mushrooms and garlic.  Cook until juices come out of mushrooms.  Add cumin.  Combine well.  Add tomatoes and black beans.  Use a potato mashed to mash the beans creating a paste.  Continue to cook until the filling has thickened and some of the liquid has evaporated.  Add 1 t of salt.  Stir in cilantro. Remove from heat.

To assemble the burritos
Spread a layer of avocado on to taste on 1 whole wheat tortilla.  Add 1/2 c.  of kale.  Add 1/2 c. of bean filling.  All of these measurements are approximate.  I just build it to what will fit in the tortilla!  Fold as you would a burrito.  Top with salsa or eat as is.

My kids also like mashed sweet potatoes on their burritos in place of the avocado.  Enjoy!

Hot Chocolate

This is a no sugar added version of hot cocoa.  I think you could also enjoy it as pudding.  It's thick!


Makes about 2 c.

In a high powered blender combine:

1 c. mashed sweet potatoes
1 c. unsweetened coconut milk (found with almond & soy milks in dairy case)
2 T cocoa powder
1 t vanilla
4 dates, chopped

Puree until smooth.  Warm on the stove or in a microwave safe container.  Pour into mugs and enjoy!

Meal Plans Week 6

Oh boy these weeks are just slipping by!  I can't believe we are almost to the end of the 6th week of this adventure.  So many great changes since we started.  I have also been encouraged by how many other people are interested in this information or already trying plant based.  I love how when you try something new you suddenly become aware of it existing all around you.  :-)

Here's what we've been eating this week:

I take the recipe for 'Rip's Big Bowl' and times the dry ingredients by 8.  I store it in an air tight container and this lasts us the week.  Jason has his own container of cereal with pecans instead of walnuts.


Sunday

     breakfast: Rip's Big Bowl
     dinner: Jamaican Red Been Stew

Monday

     breakfast: Peanut butter oatmeal *My Recipe
     dinner: Warm Black Bean Salad (from Forks Over Knives cookbook)
 
Tuesday

     breakfast: Rip's Big Bowl
     dinner: Tomato Soup and Toast w/ pesto (the pesto was left over from Monday's dinner)

Wednesday

     breakfast: oatmeal bars & green shakes
     dinner: Spaghetti w/ a BIG Salad - I fed the kids cut vegatables including blanched brocolli

Thursday

     breakfast: I can't remember what we ate! I know it was something new...
     lunch: Super Immunity Shake, Blueberry Muffins (from How to Prevent and Reverse Heart Disease), cut veggies and fruit
     dinner: Taco Salad w/ Lime Cilantro Dressing (from Forks Over Knives Cookbook

Friday

     breakfast: Rice Pudding (from Forks Over Knives cookbook)
     dinner: Vegetable Soup *My Recipe

Saturday:
     breakfast: Pancakes w/ fruit salad
     dinner: Curried Millet Cakes with Red Pepper Coriander Sauce

Week 5 Meal Plan

So, we are halfway through the week.  I've been enjoying the meals I planned but I haven't had a chance, until no, to post them here.  Many of these I modified, I am getting the hang of things and making this new way of eating our own.

We are eating lots of snacks including fresh fruit, raw nuts, energy balls, power balls, hummus, carrot sticks, etc.

Sunday

     breakfast: Rip's Big Bowl
     dinner: Stir Fry Brocoli w/ Peanut Sauce & Brown Rice and a side of mashed sweet potatoes


Monday

     breakfast: Peanut butter oatmeal *My Recipe
     dinner: Black Bean Burritos with Avocado & Kale * My Recipe


Tuesday

     breakfast: Rip's Big Bowl
     dinner: Spinach Soup with corn muffins (I omitted the sugar & swapped the oil for applesauce)


Wednesday

     breakfast: oatmeal bars & green shakes
     dinner: Curried Rice Salad over kale (from Forks Over Knives cookbook and modified by me)


Thursday

     breakfast: Rip's Big Bowl
     dinner: Vegan Chili


Friday

     breakfast: Rice Pudding (from Forks Over Knives cookbook)
     dinner: Chopped Salad


Saturday:
     breakfast: Scramble w/ Corn Tortillas and Black Beans
     dinner: Veggie Burgers