Monday, November 21, 2016

Sweet Potato Breakfast Mash

This is one of my new favorite breakfasts. I've been eating it regularly for about 8 months now, but it seems like a great holiday season breakfast to share. The photo doesn't do it justice. You can prepare it to order, or ahead of time, and serve warm or cold. Often, I make it ahead of time, so it all coalesces in flavor, and then microwave it to serve warm. I got this from the Happy Herbivore Meal Mentor Big Breakfast Book. 

1 sweet potato, cooked 
¼ cup applesauce 
ground cinnamon 
4 tsp brown sugar 
1 tbsp chopped pecans 

  1. If you haven't cooked the sweet potato yet, do so.
  2. Mash potato in a bowl and mix with applesauce. 
  3. Sprinkle with cinnamon and sugar then garnish with pecans.

  • Serves 1
  • Per serving: 282 calories, 4.8g fat, 58.6g carbs, 6.2g fiber, 36.3g sugars, 5.3g protein
  • You can add raisins.
  • You can sub peanuts for pecans.

Wednesday, November 16, 2016

Chana Aloo over Rice

This is another omnivore approved meal. My photo is a little lacking, but it will be made again, so hopefully I can update the image.

2 cups (16-oz) vegetable broth 
1 onion, diced 
2 garlic cloves,  minced 
1 tsp ground cumin 
2 carrots, dice 
2 potatoes, diced 
¼ cup raisins 
1 tsp garam masala
dash ground coriander 
15-oz can chickpeas, drained & rinsed 
4 cups fresh spinach 
3 cups cooked brown rice


  1. Sauté onion and garlic for 1 minute. 
  2. Stir in cumin to coat, then add carrots and potatoes. 
  3. Sauté 5 minutes, or until just tender. 
  4. Add raisins and broth. 
  5. Cover, bring to a boil, then reduce to low and simmer 10-15 minutes, or until vegetables reach desired tenderness. 
  6. Stir in 1 tsp garam masala plus a few dashes of ground coriander. 
  7. Turn off heat and rest 5 minutes. 
  8. Stir in chickpeas and spinach until spinach softens and folds in. 
  9. Add more broth or water to thin, if desired. 
  10. Heat over low until thoroughly warm. 
  11. Serve over cooked brown rice. 
Serves 4

Wednesday, November 9, 2016

Pumpkin Lentil Curry

This one looked and sounded so good that a friend of mine asked me for the recipe. It was a little thicker than I'd prefer. My friend agreed, it needed to be more soup-y. It probably just needs more vegetable broth added towards the end, but I didn't test it yet so I didn't put a suggested amount in the recipe, other than a (+).

3+ cups vegetable broth 
1 onion, diced 
2 garlic cloves, minced 
2 tsp curry powder 
ground cinnamon or coriander 
15-oz canned pumpkin 
¼ cup applesauce 
1 cup dry lentils 
3 cups cooked brown rice 

  1. Sauté onions and garlic until translucent. 
  2. Add curry powder, a dash of cinnamon or coriander (whichever one you choose) and turmeric (added for color).
  3.  Stir and cook briefly, then mix in pumpkin and applesauce. 
  4. Add 2 cups of broth and lentils. Stir. 
  5. Cover, bring to boil, then reduce to low and simmer for 15-45 minutes, until lentils are tender. 
  6. Add broth as desired to thin out curry. 
  7. Taste, adjusting seasonings as desired. 
  8. Serve over cooked brown rice. 
  • Serves 4

Monday, November 7, 2016

Spiced Vanilla Baked Oatmeal

I am loving baked oatmeal dishes. I first learned about them from Happy Herbivore Meal Mentor. This one is a great breakfast any time of the year, but tasty in the fall.

6 tbsp dry rolled oats 
2 tbsp flour 
¼ tsp baking powder 
1 tsp pumpkin pie spice 
dash of ground cardamom 
dash of ground allspice or cloves 
½ cup unsweetened almond milk 
1 tbsp maple syrup 
1 tsp vanilla extract


  1. Preheat oven to 375F 
  2. In a bowl, combine oats, flour, baking powder, and spices. 
  3. Stir in milk, maple syrup, and vanilla, mixing until well combined. 
  4. Transfer batter to a ramekin or ovensafe dish. 
  5. Bake 20-25 minutes, or until firm.


  • Serves 1
  • Approximately 250 calories

Thursday, November 3, 2016

Butternut Home Fries

This is a single serving as posted. I don't see why you couldn't scale this up, but it's already a lot of chopping. 

2 cups butternut squash, cubed 
1 potato, cubed 
½ onion, sliced 
½ tsp Old Bay Seasoning
salt & pepper


  1. Preheat oven to 400F. 
  2. Line a cookie sheet with parchment. 
  3. Rinse butternut & potato cubes under cool water and shake off excess. 
  4. Toss cubes with onion, Old Bay, plus salt & pepper until well coated. 
  5. Arrange in a single layer and roast until cooked through, stirring and flipping a few times (about 20-25 minutes).


  • Serves 1
  • Approximately 280 calories

Wednesday, November 2, 2016

Thai Pumpkin Bisque

While not a shellfish base as traditional bisques are, this creamy pumpkin based soup definitely qualifies. I absolutely loved this dish. You can have it with bread or crackers. It's a lovely fall dish as the weather cools down.

15-oz canned pumpkin  
10-oz lite coconut milk 
1 tbsp red curry paste 
2 tsp low-sodium soy sauce
½ tsp garlic powder


  1. Whisk all ingredients together in a small saucepan.
  2. Heat over medium for about 10-15 minutes, until flavors are well-combined and the soup is warm.


  • Serves 1 (although it served me two servings.)