This morning I decided to share a wonderful cereal recipe. I obtained this recipe in the nutrition class for my marathon training session with the Elijah Running Club. This recipe is wonderful, quick to make and you have the liberty of creating it anyway you like it. It takes only a few minutes and its good enough for a breakfast cereal or midday snack. Bonus is that my daughter loves it too!
Diced honeydew melons
Diced Granny Smith Apples
Sliced Straw berries
Bunch of green grapes
(I’ve also added cantaloupe, blueberries, raspberries, etc in the past)
Lots of Cinnamon
Agave nectar (really just a small amount depending on how much you make)
Walnuts and/or Pecan
Non-Dairy Milk (I use unsweetened vanilla almond milk, but I may try coconut milk this week)
1st – Mix all of the fruits and nuts together in a bowl
2nd – Drizzle a small amount of agave nectar on the top and add a liberal amount of cinnamon
3rd – Mixed all the ingredients together and eat alone or with non-dairy milk
This recipe is delicious! If you buy the fruit already diced this should take you 2-3 minutes to make. Enjoy!!
I haven’t blogged in a few weeks so I thought I’d write an update this morning. First, I’m excited to inform you that I made my first all vegan holiday dinner for Christmas and it was delicious! Even though the family chuckled at my personal challenge some of them couldn’t help being enticed by the kitchen aroma and trying a few things as well. I’ll add a few of the items to the blog. Today I am adding my baked vegan candied yams. I’ve never made baked candied yams with marshmallows on top, but I understand this is popular with many people. If that is your thing, there are a few companies that make vegan marshmallows so add it to the recipe if you like.
I love Candied Yams! It is a holiday staple for me. However, I must say that these are the best that I’ve ever tasted and by far the best that I’ve ever made. I went to the store yesterday to by the ingredients so I can make some more. I’m hooked people. LMBO! Ok, you guys know that I am not the best with measuring, I just hate be boxed in to most restrictions so these are my close guesstimates (really not a work either, but hey you get it).
1 lb cut sweet potatoes or yams
1/2 orange (you’ll need the juice & a little zest wouldn’t hurt)
1/2 lemon (see above)
3-4 tbsp of soy margarine or butter alternative (this is really up to you – you can go totally Paula Dean here if you like)
2-3 tbsp of agave nectar (I used one that contained vanilla extract)
1/4c organic sugar
2-3 tbsp of cinnamon
HSS (Hawaiian Sea Salt) to taste
Add a pinch HSS & a slice of lemon to water & add yams and cooked about 10 minutes to soften
Drain the water and transfer the yams to a baking dish
In a small sauce pan add butter and lett melt
Once the butter has melted add the organic sugar and mix well until the sugar dissolves
Now add the juice of half a lemon and half an orange to the mixture.
Add the agave nectar & cinnamon
Pour the mixture over the yams and mix well
Shake a little cinnamon over the top of the yams
Optional: Drizzle a little agave nectar over the yams & add a few slices of oranges and/or lemons for added flavor
Baked until you achieve the texture your prefer. NOTE: Please do not bake too long or you may need to make sweet potato pie.