by Heather Robertson | Oct 22, 2021 | Archive
Blueberry Banana Overnight Oats Measuring cups + spoons4 pint size jars 2 cups unsweetened coconut milk2 cups old fashioned rolled oats2 Tbsp chia seeds (optional)2 bananas (mashed)4 tsp maple syrup¼ tsp salt2 cups blueberries4 Tbsp unsweetened shredded coconut Divide...
by Heather Robertson | Oct 22, 2021 | Recipe
Gluten Free Chocolate Chip Pancakes Small saucepanMeasuring cups + spoonsGlass measuring cupLarge bowlMedium bowlWhiskGriddle or large pan 1 Tbsp milled flaxseed1 ¼ cup buckwheat flour¼ cup rolled oats2 Tbsp unsweetened shredded coconut1 Tbsp baking powder⅛ tsp salt1...
by Heather Robertson | Oct 21, 2021 | Recipe
Black Bean Brownies 8×8 baking dishParchment paperMeasuring cups + spoonsBlender or food processorSpatula 1 (15 oz) can black beans½ cup maple syrup¼ cup coconut oil (melted)2 tsp vanilla2 Tbsp cocoa powder½ cup oats¼ tsp salt½ tsp baking powder½ cup mini...
by Heather Robertson | Oct 21, 2021 | Recipe
Vegan Quinoa Breakfast Bowl Measuring cups + spoonsInstant Pot 1 cup quinoa1 cup water½ tsp cinnamon1 tsp vanilla extract1 Tbsp maple syrup (optional)¼ cup milk (dairy or non dairy)Toppings¼ cup blueberry jam (optional)¼ cup nut butter (optional)¼ cup nuts (peanuts,...
by Heather Robertson | Sep 22, 2021 | Recipe
Sweet and Sour Lentils Measuring cups + spoonsMedium potMug or small bowl 1 cup pineapple juice3 Tbsp apple cider vinegar1 Tbsp soy sauce⅓ cup brown sugar3 Tbsp cornstarch½ Tbsp water2 (15 oz) can lentils Combine the pineapple juice, vinegar, soy sauce and brown sugar...
