Vanilla Protein Oats

Before you ask, Karen, I know I’ve done breakfast bowl posts lately, but they’re just so good. If I keep making freaking awesome breakfasts, am I not supposed to share them?!!?? Didn’t think so. Yes, these protein oats fall into the awesome category, and yes, you get to see the recipe.

I’ve just been really into the protein powder recently, as you can tell by my recipe for Mini Berry Protein Muffins, which you should DEFINITELY check out. It makes stuff super creamy and adds a nice flavour. And adds protein😂 Usually I’ll add a scoop to my morning smoothie bowl, but today I didn’t have any frozen bananas at the ready, so I tried these Vanilla Protein Oats!

They’re super simple and taste AMAZING (like most of my recipes, tbh). These oats will definitely fill you up and fuel you through your day! (I need this because of this pesky little thing called summer school😂) Don’t forget to throw lots toppings on there- toppings MAKE the bowl. Am I right or am I right? I used cherries, bananas, and lots of crunchy peanut butter, which is my new obsession. Any other fruits or nuts or other good stuff also works though, because the base of these oats is vanilla.

In a nutshell: THESE OATS ARE DELISH AND THEY’RE FULL OF PROTEIN AND CARBS AND GOOD STUFF AND YOU SHOULD MAKE THEM EVERY DAY OF THE WEEK AND TOP THEM WITH MORE DIFFERENT AWESOME STUFF EACH DAY. Sign me up!! Enjoy your oats☺️😋😉😉

Vanilla Protein Oats

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats
  • 1 scoop vanilla protein powder (about 1/2 cup)
  • 1 banana
  • 1 cup water
  • 1/2 tsp cinnamon
  • Some cherries for topping
  • Lots of peanut butter for topping;)

Directions:

  1. Mash half of the banana in a small pot, then stir in the oats, protein powder, cinnamon, and water.
  2. Bring the mixture to a simmer on the stove, then let cook for about 7-8 minutes, until the oats are cooked through. Add more water if needed, because the protein powder sure soaked up a lot!
  3. Remove the oats from the heat, scoop into a bowl, and top with the rest of the banana, some cherries, and some peanut butter. Yum!!

See you tomorrow with a new post!!:)

Yours Truly,

Olivia:))

Rhubarb Purée

What the heck do you do with rhubarb other than making a pie or crisp out of it?!!?! This is the question that has faced me as I stared down the rhubarb I had in my fridge for the past while. We got it as a gift and I was kind of like, well I appreciate the sentiment but WHAT DO I DO. I made a crisp and it was delish but I needed some more options! So I poked around Pinterest and decided to purée it.

I came up with my own recipe and let me tell you, this purée came to PLAY. It has some homey spices like cinnamon and nutmeg, plus some maple syrup to sweeten it up (rhubarb can be kind of bitter) and some lemon juice as a flavour-enhancer. You just simmer everything together until it gets nice and soft, which surprisingly doesn’t take long at all, and then blend it up and you’ve got a smooth, delicious purée.

Ok, now you’re like “my question of what do I do with rhubarb has been answered, but WHAT DO I DO WITH THIS PURÉE?”. Valid question, my friend. But don’t worry, there are a gazillion different things you can use this for! Add it into muffins, quick breads, icing, cakes, smoothies or oats, make popsicles out of it, put it on nice cream, or just eat it with a spoon. Think of it as applesauce on steroids. And it tastes so good!!!!!! I froze mine in a freezer bag after so I can take it out when needed.

Hope you enjoy this rhubarb purée, and that you never have to waste any rhubarb again! There will definitely be some recipes that use this coming soon so keep your eyes open!

Rhubarb Purée

Serves: Makes about 4 1/2 cups

Total Time: 20 minutes

Ingredients:

  • 6 cups chopped rhubarb
  • 1 tbsp lemon juice
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups water

Directions:

  1. Add all of the ingredients to a large pot and place over high heat on the stove. Bring the mixture to a boil, then lower the heat and let it simmer until the rhubarb is soft. This should only take about 3-5 minutes.
  2. Pour the contents of the pot into a good blender, and blend until smooth.
  3. Let the purée cool, then store in an airtight container in the fridge, or pour into freezer bags and freeze until needed:)

So good and so easy!! See you on Wednesday:))

Yours Truly,

Olivia:)))

Soul-Warming Chickpea Curry

It’s been so rainy and blah where I live for the past while, and it really makes me feel like cooking, you know? I feel like I haven’t COOKED something in a while, and today it felt right. Also on days like this, I just want a nice bowl of something warm and comforting. Curry is this perfect comfort food, because it’s so flavourful and it warms your soul as well as your body. You can throw as many crazy vegetables as you want in a curry, but I wanted to keep it simple and let the flavour shine through. So I only used chickpeas.

Chickpeas and I go way back. They have protein and lots of fibre, and in this curry they add a bit of texture so everything isn’t just mush. The only other elements in here are onions, garlic, spices, tomatoes, and some basil leaves. I caramelized the onions for maximum flavour, and the spice blend is great! Everything stews together in the tomatoes and melds and becomes something amazing, that feels like a big hug. I served this with wild rice, but any grain works.

Today this curry really took me back to my love of coming up with recipes and slicing things up and stirring things on the stove and smelling and tasting and eating. It’s so fun and just takes me to a place of calm where I’m not worrying about anything but what I’m cooking. I really hope that you guys get to try out this recipe and feed your soul by making it and eating it! That’s my goal here, anyways;)) Enjoy!

Soul-Warming Chickpea Curry

Serves: 3-4

Total Time: 60 minutes

Ingredients:

  • 1 medium sized white onion, thinly sliced
  • 1 tbsp olive oil (plus more as needed)
  • 1 clove of garlic, minced
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground allspice
  • 1 can of diced tomatoes
  • 2 tbsp tomato paste
  • 1 can of chickpeas, drained and rinsed
  • 4 small basil leaves
  • Salt and pepper to taste
  • Cooked grains for serving (optional)

Directions:

  1. In a medium sized pot, heat up the olive oil over low-medium heat and add in the onions. Cook them until they’re nice and caramelized, about 10 minutes. Stir often and add more oil if needed to prevent them from burning.
  2. Add the garlic and spices to the pot, and cook for another minute or two, again watching to make sure nothing burns.
  3. Dump the tomatoes, chickpeas, tomato paste, and leaves of basil into the pot and give everything a good stir to combine. Bring the mixture to a low simmer, cover and cook for 40 minutes.
  4. Remove the curry from the heat, season with salt and pepper to taste and remove the leaves of basil. Serve with a grain of choice and enjoy!

Hope you like this soul food! Have a great Canada Day;))

Yours Truly,

Olivia;))

Cherry, Peach and Quinoa Breakfast Bowls

Hey guys! I’ve been pretty much eating the same things for breakfast during the time we’ve had to stay at home. I either have a smoothie bowl- which are awesome and my favourite- or just a big plate of fruit with some but butter- also very good. But today I had some leftover quinoa so I thought I’d experiment.

Quinoa is a super healthy; it’s a whole grain, contains some protein, and has all 9 essential amino acids. So it’s a great way to start your day! This recipe uses precooked quinoa, for when you have some leftovers and maybe not a lot of time in the morning. I’m starting summer school soon so this may come in handy.

To make these bowls, I cooked the quinoa in some almond milk and allspice, along side some peaches and cherries; two of my favourite summer fruits! The cherries turn everything a nice pink colour, and when you get a little bite of everything it tastes like a fruit pie😍😍😍

Hope you enjoy these Cherry, Peach and Quinoa Breakfast Bowls!

Cherry, Peach and Quinoa Breakfast Bowls

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/4 cup cooked quinoa
  • 1/2 cup almond milk, or whichever milk you desire
  • 1 peach
  • 6 cherries, pitted and cut in half
  • 1/8 tsp allspice

Directions:

  1. In a small pot, combine the quinoa, almond milk, allspice, 4 of the sliced cherries, and 1/2 of the peach, diced.
  2. Bring the mixture to a simmer and let cook for about 5 minutes, until the fruit is soft.
  3. Remove from the heat, pour into a bowl, and top with the reaming cherries and the other half of the peach, sliced.
  4. Enjoy!

Have a great day and I’ll see you tomorrow for my last post of the month!☺️

Yours Truly,

Olivia

10 Bowl and Salad Recipes

Hey there! I am officially making today bowl and salad appreciation day. Salads are so underrated, and for good reason. If done wrong, they can be sad and flavourless. But if done right, they are the BEST THING EVER! Salads and bowls are so fresh and so quick and easy to make.

Over the years I’ve posted a lot of bowl and salad recipes, and these are my favourite ones. Each one is full of veggies, and sometimes grains and beans which makes them both light AND filling. And all of these salads have AWESOME dressings. I feel like the dressing really makes the salad. When there’s a good sauce it just brings everything to the next level.

Even if you don’t have all of the ingredients to make one of the recipes linked down below, you can still make a killer salad or bowl on your own. One of my favourite things to do for lunch is to throw a bunch of delicious things in a bowl and toss them with a yum dressing. Try combining a grain, like wild rice or quinoa, with some veggies, something crunchy like nuts or seeds, and some protein in the form of beans or meat. That’s a winning combo right there!

I hope you like all of the recipes down below! They will definitely convince you that salads are the best.

Thai Ribbon Salad

This salad is so fresh! It has spinach, peppers, any protein you’d like, and the secret weapon- delicious ribbons of zucchini, cucumber and carrot made with a veggie peeler! A peanut dressing tops it all off;))

Loaded Maple Balsamic Salad

This salad is FULL of veggies, with a male balsamic dressing that ROCKS. I love the corn, and the mashed avo is the cherry on top.

Orange Kale Salad

Kale and oranges? Whaaaaaat? But trust me, this combo is amazing! There’s just the right amount of sweetness, and the white beans add a little something extra. This is great as a side salad, or for a light lunch!

Chickpea, Quinoa, and Avocado Salad

This makes an awesome summer side salad! It uses avo as part of the dressing, making it creamy and full of freshness. The peppers give it some necessary crunch;))

Rainbow Bowls

This is one of my favourite bowls!! It has roasted sweet potatoes, peppers and mushrooms cooked with soy sauce, and tons of carrots, kale and avo. So yum!

Tuna and Avocado Poke Bowls

On of my more recent blog additions, this bowl features a delicious combo of tuna, avo and Asian flavours, along with HOMEMADE pickled veg and wild rice. I love this bowl so much!

Beet and Parsley Salad

This salad is SUPER light and fresh, and the beets give it a beautiful colour. It’s a great way to use up parsley, and is perfect for the summertime!

Asian Kale and Quinoa Salad

This salad has a TO DIE FOR peanut dressing, as well as purple cabbage, kale, carrots and cucumbers. It’s a great base for you to add protein to, and also a perfect side salad.

Corn and Bean Salad

I looooove a good bean salad! In this one, you’ve got chickpeas, black beans, corn, tomatoes, cucumber and parsley, all tossed in a perfectly garlicky Dijon dressing. Great for summer barbecues and for my lunch!;))

Greek Pasta Salad

This salad has it all! perfectly cooked pasta, olives, cucs, tomatoes, peppers, and roasted chickpeas. I’m dying to remake this one sometime soon!

Those are all of my fave bowls and salads! Be sure to try them out cause they’re awesome;))) See you tomorrow!!

Yours Truly,

Olivia