Mommy And Me Breakfast Bowls

Mommy And Me Breakfast Bowls

Ingredients

  • 1 cup cooked oatmeal
  • 2 tbsp maple syrup
  • 1 tbsp cacao or cocoa powder
  • 1 cup coconut yogurt
  • 1/2 cup Rasberries and blackberries
  • 1 dragon fruit
  • 2 tbsp hemp seeds
  • 2 tbsp coconut chips
  • 1 tbsp chia seeds

Instructions

  1. Mix the cooked oatmeal with the maple syrup and cacao or cocoa powder
  2. Top with yogurt
  3. Sprinkle berries
  4. Slice dragon fruit and cut fun shapes with cookie cutters
  5. Sprinkle hemp seeds, coconut chips and chia seeds
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http://greenschemetv.net/2016/09/mommy-and-me-breakfast-bowls/

Pumpkin Coconut Soup

Pumpkin Coconut Soup

Ingredients

    Soup
  • 32 ounces vegetable broth
  • 3 cups pumpkin or if you prefer, butternut squash
  • 1 tsp horseradish
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 4 cloves garlic chopped
  • 1/2 red onion chopped
  • 1 tsp fresh tumeric
  • 1 tbsp coconut oil
  • 2 tbsp coconut flour
  • 1/4 cup coconut cream
  • Toasted Pumpkin Seeds
  • 1/4 cup pumpkin seeds
  • 1/2 tsp red pepper flakes
  • Drizzle coconut oil

Instructions

    Soup
  1. Saute onion and garlic in coconut oil
  2. Add broth, pumpkin and spices
  3. Simmer on low heat for 45 minutes until pumpkin is soft
  4. Remove from heat
  5. Add 1/4 cup soup to separate cup with coconut flour. Mix until smooth and add to soup to thicken. Cook on medium heat for 2 minutes until flour completely mixed.
  6. Remove from heat and let soup cool.
  7. With hand mixer, puree soup to your desired consistency.
  8. Pour into serving bowl
  9. Using squeeze bottle (I used a mustard bottle), create a design on your soup with the coconut cream
  10. Sprinkle with toasted pumpkin seeds
  11. Toasted Pumpkin Seeds
  12. Drizzle coconut oil on pumpkin seeds
  13. Sprinkle red pepper flakes on seeds
  14. Toast in toaster oven until slightly brown
  15. Sprinkle on soup after coconut cream
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http://greenschemetv.net/2016/09/pumpkin-coconut-soup/

Quinoa Basil Stir-fry With Sweet Mango

Quinoa Basil Stirfry With Mango

Ingredients

    Quinoa
  • 1 cup cooked quinoa
  • 1/2 cup chopped basil
  • 4 cloves of garlic, chopped
  • 1 tbsp coconut oil
  • 1/2 cup pureed mango
  • pinch of sea salt to taste
  • Pumpkin Seeds
  • 1/4 cup pumpkin seeds
  • drizzle of coconut oil
  • 1/4 tsp red pepper flakes

Instructions

    Quinoa
  1. Saute garlic and basil in coconut oil
  2. Add cooked quinoa and stir-fry 2 minutes
  3. Add pureed mango
  4. Sprinkle with toasted pumpkin seeds
  5. Pumpkin Seeds
  6. Drizzle coconut oil on pumpkin seeds
  7. Sprinkle with red pepper flakes
  8. Toast in toaster oven until slightly brown
  9. Top quinoa basil stir-fry with toasted pumpkin seeds
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http://greenschemetv.net/2016/09/quinoa-basil-stirfry-with-mango/

Vegan Grilled Cheese

Every family has their go to comfort food and one of our family favorites was grilled cheese sandwiches and tomato soup.  Since going gluten free, I haven’t really had the opportunity to enjoy that meal, but decided it was time to make it happen.  I combined gluten free bread, garlic olive oil spread, vegan cheese, red onions and avocado for a vegan, diary free, gluten free, new family favorite.   Add your favorite chunky tomato soup, and it is just like it is 1965 again.

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Vegan Grilled Cheese

Ingredients

    Garlic Olive Oil Spread
  • 10 cloves of garlic
  • 3 tablespoons of EVOO
  • pinch of sea salt
  • Sandwich
  • 1/2 avocado, sliced
  • 3 rings of red bermuda onions, thinly sliced
  • 2 slices of Daiya Provolone vegan cheese
  • 2 slices of gluten free bread

Instructions

  1. Blend garlic and olive oil in small blender until spreadable consistency
  2. Spread on outside of each slice on bread
  3. Add 1 slice of vegan provolone, onions, avocado and second slice of provolone
  4. Brown both sides of sandwich (olive oil/garlic spread side)in pan on low heat and let cheese melt.
  5. If cheese is not melted enough for your preference, bake for a few minutes in toaster oven at 300 degrees.
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http://greenschemetv.net/2016/09/vegan-grilled-cheese/

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