Coco is here! And I have a big wrap-up of recipes and food to show.
First up: here are two breakfasts. Cheesy grits topped with leftover chicken (1/4 cup grits, cooked in water; cheese added at the end). There was a little bit of avocado on there too (avocado came with the chicken salad that this is leftover from).
Oat bran cooked with protein powder, cinnamon, vanilla, and a dash of salt. Topped with sesame seeds and maple syrup.
Have you tried Averie’s raw vegan cookie dough balls yet? Okay, mine are not balls (the first batch was), nor do they have chocolate chips. They are so simple to make.
Averie-inspired Raw Vegan Cookie Dough Yum
Ingredients (1 serving)
- 1/4 cup whole wheat flour
- 1 tablespoon maple syrup
- a little bit of water
Mix syrup and flour together. Add a few drops of water at a time until you get your desired consistency. I like mine a little bit too wet for balls (TWSS?).
- part wheat germ, part flour (my favorite)
- part wheat bran, part flour
- ground nuts for flour (Averie‘s original recipe)
- part oatmeal or oat bran, part flour
- grind oatmeal/oat bran in the blender and sub for flour
I also made bread the other day. I just took my Easy Peasy Pizza Dough recipe and subbed in a few things for the flour. Instead of 3.5 cups of flour, I used the dregs of a cornbread mix (maybe 1/4 cup – Jiffy brand), some Heart Smart Bisquick, and whole wheat flour. It came out well. It was a little dense, but yummy with soft butter.
I have 3 more pictures of healthy yums, but I’ll save them for when I’m on the road and lacking in delicious food.
I can’t wait to pick up Sophia tonight and go to the Foodbuzz Festival.
What are you doing this weekend? You know what I’m doing.