Sugar-free Chocolate Breakfast Pudding

This past weekend was an amazing one! Saturday my husband, baby and I got to go to Johnson City, TN (the closest “biggest” city to where we live). We decided to do our weekly shopping while we were there, so I had a car full of coolers and ice packs. It was so much fun! We went to Earth Fare, yes, a bit more expensive than I’m used to, but all their produce was beautiful!

After I got my hubby off to work this morning, I decided to break from my usual oatmeal breakfast and try something new. When Caroline was around 6 months old and experimenting with new foods, I had a friend tell me that when her adorable twin boys were babies, she mixed up and avocado and a banana together and fed it to them. I tried it and Caroline loved it!

For some reason  I forgot about that little trick, until this morning.

You would think that combo would be really weird, but avocados are really accepting of other flavors and usually just add creaminess instead of flavor. I love avocados!

Instead of only mixing those two items up, of course I would have to add some chocolate 😉

Sugar-free Chocolate Breakfast Pudding:
Servings: 1

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Easy three ingredients: 1 banana, 1/2 ripe avocado, 1-1 1/2 tsp cocoa powder

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Add all ingredients to a food processor or blender, or your ninja like I have pictured. I like mine a more chocolatey rich flavor so I added 1 and 1/2 tsp of cocoa powder. If you don’t want it as chocolaty, only all 1tsp. Blend until it has a creamy pudding texture

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And you are done! One sugar-free, chocolaty deliciousness! Reminds me almost of a doughnut filling for some reason!

Hope you enjoy this as much as my little girl and I did…it only lasted maybe 5 minutes between the two of us after the last photo. It was hard trying to keep her little hand out of the picture because she wanted “mah-mah-mah!” (a.k.a. “more” said with her version of the ASL sign for more) 😉

Sugar-free Chocolate Breakfast Pudding:

Ingredients:

  • 1 banana
  • 1/2 avocado
  • 1 to 1 1/2 tsp of cocoa powder*

Directions:

  • add all ingredients to a food processor and blend until creamy smooth.
  • *1tsp is a chocolate flavor, but I like mine really chocolaty.

Sugar-Free Cinnamon Breakfast Oats

This is my first day at being 100% vegan, and what better way to start it out than with some yummy oatmeal?

My daughter’s pediatrician recommended I watch Sugar the Bitter Truth on YouTube several months ago. We all know sugar in large quantities is bad, but sugar in small amounts is not the best either.  And for anyone who knows me on a personal level can tell you I have a HUGE sweet tooth! It can be so bad, that when there are “blackies” (my family’s recipe for triple chocolate brownies, so chocolatey you can’t just call them brownies) I will literally get mean if you try to take away my 2nd…or 3rd…or, okay, I’m just addicted to sugar.

I have never been over weight, and have usually always had a “nice” figure, but I have this cushy layer of sugah-fat that likes to cover my body. So what better way to start being (mostly) sugar-free than to kick it off with my vegan diet? Make a complete life style change for the better, to teach my child and hopefully future children.

Here we go.

Sugar-Free Cinnamon Breakfast Oats:
serves: 2
(or one big serving, if you don’t want to share)

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Ingredients: 1 banana, 3/4 cup raw quick oats, 1 1/4 cups water, 1/16 tsp + more to sprinkle on top of cinnamon.

*This step not pictured, since it’s boring. Pour water in a sauce pan, bring to a boil, add quick oats and cook until tender*

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In your serving bowl, mash up 1 whole banana with a fork (you can add up to 1/2 a banana more if you wish it to be sweeter)

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Add your cinnamon and mix it together.

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Stir in your oats and enjoy! Super easy and yummy!

You could also add in blueberries, or strawberries, your favorite nuts, coconut flakes, or even some chocolate chips if you want to make it a bit fun!

Make it your own sugar free breakfast! Let me know how you like it =)

Chocolate Cherry Ice “Cream”

Oh my goodness. That is all my brain tells me, as I sit here eating the very thing I am  blogging about. I couldn’t wait to share this new recipe.

The wonderful thing about this is there is no cooking or baking skills required. You only need to know how to slice up fruit (and it doesn’t have to be pretty) and how to work a blender.

I have found, since eating mostly whole foods and plant based foods, that my body really does not seem to like ice cream anymore. And I make my own ice cream! Ice cream is one of those sweet chilly treats that I can sit down and eat a half gallon by myself. My husband will attest to that 😉

I was actually making this for my little one since she has so many food allergies it is challenging to feed her a wholesome treat for those in-between meals. She wasn’t interested in trying because all she had on her brain was “mmk” or in adult language “milk.” So darn, I couldn’t let this go to waste, so I am eating it as we speak. It is so good!!!! Caroline is going to be disappointed in what she missed out on.

 

Chocolate Cherry Ice “Cream” isn’t really cream at all. This is a 100% vegan or plant based treat. So ideally you could eat this as breakfast and not feel guilty at all!

Here is how to make it:

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You will need coco powder, one frozen banana sliced, half of a sliced frozen avocado, a handful of frozen cherries, and a little bit of sugar (I have been using Zulka sugar and loving it)

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Place all fruits in a food processor along with 1 Tbs of coco powder, and I did use 1 1/2 Tbs sugar – you might be able to leave that out – and I added a few Tbs of water for texture, but you could also add any type of plant milk or if you wish any other kind of milk. Blend until smooth!

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And serve! Ahhhh! So yummy!  I just put a double batch of fruit to freeze for an after dinner dessert.

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She eventually came around. I mean, how can you refuse chocolate?!?!

Chocolate Cherry Ice “Cream”

Ingredients:

– One banana, sliced, and frozen
– Half an avocado, sliced and frozen
– Handful of cherries, pitted and frozen
– 1 Tbs coco powder
– 1 1/2 Tbs sugar (you could lessen or leave out)
– water, plant milk, or other milk for consistency

Directions:

Place frozen prepared fruit into a food processor with coco powder and sugar. Blend and add your choice of liquid until desired consistency.

 

 

Breakfast Cream Smoothie

Andrew isn’t much of a breakfast eater, and I get tired of the whole cereal rout. Typically, Andrew doesn’t even eat breakfast, but then he is STARVING by around 10am, so he eats his lunch. Well, that is okay, but then he has no lunch to eat and has to work until 5, then commute 40mins home. He is one starving boy by that time.

So, I had a dilemma: how to keep Andrew from starving so he doesn’t eat everything and leave nothing for dinner when he gets home.

Duh! A smoothie! Andrew and I both love fruit, and always loved going to Smoothie King on our college campus when we could afford it. It is light, healthy, and fits right in with our whole foods diet.

There are MANY variations of smoothies, and it is honestly just a “whatever you feel like” kind of dish, but here is one the both of us love. On the plus side, even though it tastes creamy, it’s dairy free! (at least the way I make it).

What you need:

I use Almond milk, as a personal preference, but it does have more calcium than milk and is easier to digest!

I use Almond milk, as a personal preference, but it does have more calcium than milk and is easier to digest!

For this smoothie, I use 1 mango, about 2 handfuls of cut up strawberries, I only use half a banana, and about 1/2 cup almond milk (or regular milk if you wish). I personally don’t put any sugar in it, but if I were I would probably put 1-2Tbs depending on how sweet you want it.

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Cut up the mango, and strawberries (the night before) and place them in a freezer baggie. Put them in the freezer and you are good to go until the morning!

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Before you have to go to work, school, etc. Take the mango and strawberries out of the freezer and place them in the blender/food processor (it would probably be easier if I had a blender since that is what they do, but I don’t so I make it work). You will have to break up the mango and strawberries by hand to make it easier on the blender.

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Next add the banana. Why I usually only do half a banana, in my opinion, it can usually over power the rest of the fruits. By only putting in half, you still taste it, but it isn’t only a banana smoothie with sub-fruits! IMG_0506

Next, add in the almond milk. I would start with half a cup and then add more to get the texture you desire.IMG_0510Then you are done! Serve and be happy and healthy! This makes approximately ‘3’ cup servings so about 24oz.

This is great for even babies (over 9 months considering the almond milk, also be careful because strawberries can be a serious allergen). Our daughter loves these. Especially when she is teething. The cold feels good on her gums!

Servings: Approximately 3 8oz servings
Calories per Serving:
about 75.5

Ingredients:

~ 1 mango, sliced, peeled, pitted
~ 2-3 handfuls of sliced strawberries
~ 1-2 Tbs sugar (optional)
~ ½ Banana
~ ½ cup to 1 cup Almond Vanilla Unsweetened Milk

 

Directions:

Night before, prepare mango and strawberries and place them in a freezer bag then into the freezer. In the morning, take out the frozen fruit, break apart with hands and place into the blender. Add banana, and ½ cup almond milk (and sugar if desired) and blend until smooth. Add almond milk until desired consistency.