Monday, February 29, 2016

Cinnamon Roll in a Mug

Trying to slowly start making my breakfasts again, even if it is just oatmeal. The first breakfast I tried from Happy Herbivore Meal Mentor was this gem. Once I got comfortable putting it together, it's a very quick and easy breakfast to make for 1. It's also incredibly yummy. 

¼ cup flour 
¼ tsp baking powder 
2-4 tbsp soy or almond milk, depends on the brand 
1 tbsp pure maple syrup 
¼ tsp vanilla extract 
1 tbsp brown sugar 
heaping ¼ tsp ground cinnamon 
3-oz plain vegan yogurt


  1. In a small bowl, whisk flour and baking powder together until well combined. 
  2. Stir in milk, maple and vanilla. 
  3. If the batter is very dry, add 1-2 tbsp more milk (batter should be thick, not dry or runny). 
  4. Spoon into a microwave-safe coffee mug and set aside briefly. 
  5. In a separate bowl, whisk brown sugar and cinnamon together then sprinkle over the batter in your mug. 
  6. Use a knife to swirl cinnamon-sugar into the batter. Or use a spoon to mix it in, although not necessarily thoroughly. 
  7. Microwave on high for 1 minute and 25 seconds. 
  8. Top with yogurt or eat on the side.


  • Serves 1
  • Per serving: 258 calories, 2.0g fat, 50.7g carbs, 3.5g fiber, 27.8g sugars, 9.0g protein
  • Suggestions: Add a side of fruit.

Thursday, February 25, 2016

Thai Noodles with Tofu

First, this is actually supposed to be Thai Noodle Soup. So, if yours comes out a little more like soup, that's actually how it is supposed to be. This is another meal from the Happy Herbivore Meal Mentor. Even if mine was more just noodles, it was good. Depending on the type of meal you are serving, this could be a side or an entree. Again, I have altered the recipe a bit, as shown here. 

1 quart (4 cups) veg broth 
1 tbsp fresh ginger root, peeled and minced 
4 oz cubed tofu, extra firm
6-oz Thai rice vermicelli dry noodles 
2 tbsp soy sauce
3 tbsp Thai sweet red chili sauce 
1-2 tsp miso paste 
¼ cup fresh basil 


  1. In a large pot, combine broth and fresh ginger and bring to a boil. 
  2. Once boiling, add tofu and cook a few minutes to soak in flavor. 
  3. Add noodles and cook via package instructions, 2-3 minutes.
  4. Turn off heat and add soy sauce, chili sauce, miso, and basil. 
  5. Stir to combine and then taste, adding more soy sauce or miso as desired.
Serves 2. (The photo is one serving for lunch, and the set aside for leftovers.)

Per serving: 480 calories, 4.3g fat, 93.9g carbs, 5.0g fiber, 12.1g sugars, 14.3g protein
Add ground ginger for a stronger flavor. 
Garnish with red pepper flakes if desired.
Add edamame and/or cashews.

Wednesday, February 24, 2016

Cauliflower Samosa Burrito

This is another dinner from the Happy Herbivore Meal Mentor, altered a bit (because raisins ruin everything). I really, really enjoyed this particular meal. This is one serving. Just one. This photo is my leftovers at lunch at work.

olive oil
1 onion, diced 
2 tsp mild curry powder 
1 tsp ground cumin 
½ tsp turmeric 
3 cups (11-oz) riced cauliflower 
4 carrots, diced 
2 cups frozen green peas (thawed) 
4 cooked potatoes mashed (or diced)
4 flour tortillas

  1. Sauté onion in oil until translucent. 
  2. Add spices, stirring to coat. 
  3. Add  ¼-cup HOT water. 
  4. Cover and turn off heat. Set aside. 
  5. Add carrots to onion mixture plus more water if necessary and cook until carrots are just fork-tender. 
  6. Stir in peas and riced cauliflower. 
  7. Cook until cauliflower rice is soft and crumbly, stirring every minute and adding tiny amounts of water if necessary (You want to “dry fry” as much as possible).
  8. Set aside and spread warmed mashed potatoes on tortillas (eat rest as a side). 
  9. Top with vegetable mixture and roll-up.
  • Serves 4.
  • Per serving: 388 calories, 1.9g fat, 82.9g carbs, 15.2g fiber, 16.8g sugars, 14.2g protein
  • You can add on cashews if you like.

Monday, February 22, 2016

Sweet Potato Granola

It's fun to do something more interesting for breakfast. I got this one from the Happy Herbivore Meal Mentor. I'll tell you a secret, I ate it with both a warm sweet potato AND warm granola. Tomorrow, I'm having leftovers of the cold potato and granola.

1 cup dry rolled oats
6 tbsp chopped almonds
1/4 cup pure maple syrup
4 cooked sweet potatoes


  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. In a bowl, combine oats, almonds, and maple.
  3. Spread mixture into a single layer on baking sheet and bake until golden brown, about 5 minutes.
  4. Remove from oven to cool completely.
  5. Crumble granola.
  6. Slice cooked sweet potatoes in half and top with prepared granola.


  • Serves 4
  • Per serving: 284 calories, 6g fat, 52.8g carbs, 7g fiber, 19.9g sugars, 6.9g protein
  • Add yogurt or a side of fruit.

Wednesday, February 10, 2016

2-Bean Pumpkin Chili

Even though it's February, it's a pumpkin-themed week! This chili was a part of the weekly meal plans from the Meal Mentor at Happy Herbivore. One child who does not like chili would not eat it, but the other child thought it was okay. I made some modifications to the recipe to fit my less-spicy preference taste buds.

olive oil, as needed
1 onion, diced
8 garlic cloves, minced
1 tbsp chili powder
2 tsp ground cumin
1 cup (8 oz) vegetable broth
1 cup canned pumpkin
3.25-oz can tomato paste
15-oz can black beans, drained & rinsed
15-oz can kidney bean, (undrained)


  1. Heat 1 tbsp olive oil in a pot.
  2. Saute onion and garlic until translucent.
  3. Add chili powder and cumin, stirring to coat.
  4. Add broth, pumpkin, and tomato paste, stirring to combine.
  5. Stir in black beans.
  6. Stir in kidney beans with its liquid.
  7. Cover and reduce heat to low.
  8. Cook until the beans are warm.
  9. Thin chili with a little water or broth, if needed.
  10. Add salt and pepper to taste. Serve.

Serves 4.

Monday, February 8, 2016

Pumpkin Pancakes

You all know how we love pancakes, and how I love pumpkin, Recently, I joined the Meal Mentor Happy Herbivore meal plan. This week's special breakfast is Pumpkin Pancakes. I altered them a little because her batter was a little thick.

1/2 cup flour
1 1/2 tsp baking powder
dash cinnamon
dash nutmeg
dash allspice 
dash ground cloves
pinch salt
2 tbsp canned pumpkin
1/2+ cup almond milk (add 2-4 tbsp more to thin batter)
2 tsp raw sugar
maple syrup


  1. In a mixing bowl, whisk flour, baking powder, spices, and salt together until well combined.
  2. In a measuring cup or bowl, whisk canned pumpkin and milk together.
  3. Stir in sugar.
  4. Pour wet into dry, stirring to combine.
  5. Let batter rest 10 minutes.
  6. Meanwhile, heat a nonstick skillet over medium heat.
  7. Pour batter into skillet, 1/4 cup at a time. (Or about 1/3 of the batter.)
  8. Cook on one side until bubbles form, about 2 minutes, then flip and cook another 2-3 minutes.
  9. Repeat with remaining batter.

Makes 3 pancakes.
These can be frozen.