Tag Archives: lunch

Sunday with the Fam

It’s another rainy Sunday in our neck of the woods, and I loooove it 🙂 Yes, it’s chilly, and yes, it’s slightly muggy, but I love a good, relaxing day filled with activities accented by hearty meals and a warm cup of tea.

So this morning, I overslept about an hour (the rain gets me every time!), so I had to whip up breakfast and pop it in the oven, then squeeze my workout and shower into the 45 minutes of cooking time. Oh boy. Throw a challenge at a girl, and this is the one you pick? I was not looking for a hectic morning. But thankfully, everything came together beautifully.

I ran .9-something of a mile, not any more, for the very devastating reason that my treadmill blew a fuse just as my mile was about to be done! Boooo. So I ran upstairs, showered, and came down to prepare brekkie for the fam 🙂

Strawbs, blackberries, cherries, apple spread, and nut butters for topping:

Mmm, my famous Apple-Cinnamon-Raisin Muffies in baked oat form 🙂

My plate, pre- giant spoonful of apple spread. After that, there was no mercy on these oats.

They were so perfectly crispy on top and gooey and warm in the middle, packed with cinnamon-y apple-raisin goodness. It’s like oats taken to a whole new level! I will be making these on a much more regular basis. With plenty of variations to come, of course 🙂

I was inspired by Jackie‘s recipe, and changed it around a ton and made it a more breakfast-y and moist version of my muffies.

Apple Cinnamon Raisin Baked Oats

(Adapted from Carolina Vogue‘s Baked Overnight Oats)

Ingredients:

  • 1.5 cups rolled or old-fashioned oats
  • 1.5 cups unsweetened vanilla almond milk (or other non-dairy milk)
  • 1/2 cup unsweetened, natural applesauce
  • LOTS of cinnamon! At least 2 tsp., add more to your liking (I like more 🙂 )
  • 1/2 cup raisins
  • 1 apple, cored and diced (Cameo is my favorite!)
  • 1 heaping tbsp. almond butter
  • 1/2 cup chopped walnuts
  • 1/4 tsp. NuStevia powder

Directions:

  1. Preheat oven to 350F and lightly grease a 7×11 or 9×9 casserole dish.
  2. Mix dry ingredients in a medium-sized bowl, then add wet ingredients and mix, mix, mix!
  3. Pour it all into a casserole dish and even out with a spoon, then pop in the oven for 45 minutes and let cool for 5-10 minutes (it needs to firm an eeensy bit).
  4. Then cut into squares and enjoy! 🙂

These are incredibly low-calorie and loaded with fruit, whole grains, protein, fiber, and good fats that kept me full for a looong time 🙂

After brekkie, we went to church and then to the local farmer’s market. Unfortunately, I forgot about the farmer’s market until we were already at church, so no camera was on hand; next week I’ll deliver the goods.

But, we did pick up these goodies! We’ll be feasting on yummy things for awhile 🙂

Heirloom tomatoes, giant beets (my fave!), crab apples, apples with "strawberry" in their name (no joke), dill pickles, and raw almond buttah!

I love me some almond buttah 🙂

They also had cashew, sunflower seed, and peanut buttah, but that will have to be for another weekend 🙂

The pickles were so good, esp. with my lunch sammie!

Crab apples! So sour, but I like

The strawburry apples

Did I mention I really like love heirloom tomatoes?

My lunch! We had a make-your-own-sammie Sunday, and I decided on Ezekiel 4:9 sprouted grain bread with my homemade hummus, cukes, celery, kale, and sprouts; pickles and daikon on the side 🙂

Slight camera fail

Crunch, crunch 🙂

Ahh, now it’s time to relax with my books and some tea 🙂 My new favorite is Yogi Ginseng Vitality. I love it because it has cinnamon and lots of antioxidant-filled herbs.

For dinner, tonight’s Pizza Night! Followed with our first time having vegan chocolate-chip cookies 🙂 I may have been vegan for awhile, but I can only make so many desserts! I can’t wait to try them.

Have a cozy afternoon lovlies! See you after dinner 🙂

xoxox,

Katelyn

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Reason to Celebrate

Well, for one..it’s Friday! Hello weekend 🙂 And two…I LANDED MY FIRST JOB! This is particularly exciting for a few reasons: a. It’s my first job, b. I’ll be making good money, c. It was one of TWO jobs I was offered today, and d. It was landed in under ten minutes. No joke. The lady just said, “Okay, I am definitely going to hire you! Orientation is sldkfugeios….” It. was. magical. My mom literally dropped me off, drove halfway down the street, and then had to come back. Ahh, the joys of Friday the 13th 🙂

I had a job interview this morning at 8 (which I also landed), then came home and had some oatmeal with a TON of fresh berries. I’m actually really liking this grains-at-every-meal thing that The Kind Diet has me going on.

So for lunch, we had leftovers with salad:

Above you see my famous Spinach Pie, roasted asparagus, and a kale salad with some limon-wataa. Yum 🙂

Then I headed over to my second job interview and now I am “employed”! So tonight we planned an outdoor celebration dinner that wasn’t too fancy, but the patio was beautiful tonight. And the REAL celebration was marked by our first batch of vegan brownies! Or vegan brownie muffins I should say. They were so perfect and ooey and gooey…Rebecca and I had to split a second! I couldn’t help myself 🙂

Din din 🙂 Kale salad, roast green beans, great northern beans with scallions and mushrooms (LOVE mushrooms!), and millet salad with veggies, raisins, and lemon juice.

Oh. my. god. The ooey gooey brownies

Ooey Gooey Brownie Muffies

Makes 8 Muffies

Ingredients:

  • 3/4 cup whole-wheat flour
  • 1/3 cup cacao powder
  • 1/2 cup NuStevia Powder Baking Blend
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup vegan chocolate chips
  • 2/3 cup + 2 tbsp natural, unsweetened applesauce
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon

Directions:

  1. Preheat oven to 350F and grease 8 muffin cups.
  2. Combine wet ingredients in one bowl, dry ingredients in another. Combine each separately then pour wet into dry and mix completely.
  3. Batter should be very thick, but keep stirring; it will thoroughly combine, I promise! The thickness makes them gooey.
  4. Spoon into muffin cups with an ice-cream scooper and then bake for 15-20 minutes, or until the tops are just firm but inside feels gooey when you press down.
  5. Cool for 10 minutes and then serve warm. They’re best this way because the chocolate chips are still gooey – mmmm 🙂

Rebecca snuck a picture of me..sneaky sneaky 🙂

We also had some of my homemade kombucha with dessert! It was the perfect compliment, and made a perfect celebration evening. Who ever said Friday the 13th was always bad?

Also, during my blog reading today I discovered this treasure. This blog has so many inspiring posts, I kept finding more to read! Start with that post and then look at the others. They are so incredibly enlightening and really gave me the spiritual uplift I was looking for.

Ahhh, now time for bed! Running and farmer’s market in the morning 🙂 Goodnight lovies!

Question: What’s your favorite thing about your local farmer’s market?

Mine is the environment; the quality and vibe that you get from so many people being so friendly 🙂 There’s the Spice Guy, the Corn Guy, the Quinoa and Rice Guy, and the Guy I Get All My Fruit From. It’s the perfect start to my Saturdays.

xoxox,

Katelyn

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Filed under Recipes, Vegan