St. Patrick’s Day Baked Oatmeal

St. Patrick’s Day is tomorrow! So it’s a great excuse to make ALL the green recipes, including this one. Because I couldn’t let the Friday before St. Patrick’s Day go by without posting a GREEN baked oatmeal. Nope. No way. So let’s make some green baked oats for this festive occasion, shall we?

A green St. Patrick's Day recipe for peanut buttery baked oatmeal! #fruitsohard #vegan #glutenfree #stpatricksday #peanutbutter #bakedoatmeal

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Gluten-Free Cornbread Muffins

These cornbread muffins are heavily inspired by Minimalist Baker’s gluten-free cornbread. However, I love cornbread in muffin form, prefer coconut sugar over cane, and don’t use oil when I bake. Which means I changed it up a bit and absolutely LOVE it. Even my nonevegan/non-GF parents love these muffins! So, if you’re interested–even if you’re not vegan or gluten-free!–you should check this recipe out. The end result is worth working with the aquafaba, in my opinion.

Oil-free, vegan, and gluten-free cornbread muffins that are delicious! #fruitsohard #vegan #glutenfree #cornbread #muffins

I love making them when Husband makes a big batch of chili, but they’re also a great breakfast, snack, or dessert. They’re super impressive though. The pickiest of eaters in my family love them, and if they do, most people will. So give these a shot. They’re so yummy!

Oil-free, vegan, and gluten-free cornbread muffins that are delicious! #fruitsohard #vegan #glutenfree #cornbread #muffins

Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Gluten-Free Cornbread Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Soft, moist cornbread muffins made gluten-free, vegan, and without oil! These muffins are delicious and easy to make. They're definitely a crowd-pleaser!
Course: Side
Cuisine: Vegan | Gluten-Free
Servings: 12 -18
What you'll need:
  • 3/4 unsweetened non-dairy milk
  • 1 tsp apple cider vinegar
  • 1/3 cup aquafaba
  • 1/4 cup coconut sugar*
  • 1/4 cup organic cane sugar
  • 1 cup + 1 tbsp gluten-free flour
  • 1 cup + 2 tbsp fine cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (pink Himalayan recommended)
  • 1/3 cup applesauce
What you'll do:
  1. Preheat oven to 350 degrees F (176 C) and ready your cupcake/muffin tins. I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so. Alternatively, you can bake these in a 8x8 pan** instead.
  2. Add non-dairy milk and apple cider vinegar to a small bowl and set aside.
  3. Pour aquafaba into a medium mixing bowl and beat with mixer until small peaks form. Add sugar a little at a time and keep beating until it's glossy and firmer peaks form. Then set aside.
  4. Mix dry ingredients (flour through salt) in a large mixing bowl and whisk to combine.
  5. To the dry ingredients, add the milk/vinegar mixture and the applesauce and stir to combine. Then add the aquafaba/sugar mixture and gently mix until combined.
  6. Add batter to prepared muffin tins and bake for 18-22 minutes or until a toothpick comes out clean. Let cool slightly and then enjoy!
Recipe Notes

*Or you can use 1/2 cup cane sugar (total) for a more traditional cornbread muffin and leave the coconut sugar out.
**For an 8x8, bake for 25-35 minutes.
**Inspired by Minimalist Baker.

Vegan Christmas

Ever wonder what a vegan holiday meal looks like? At this point, I’m wishing I would have taken more photos, but I didn’t plan on writing this post. Whoops! 🙂 In any case, I need to get better at this food blog thing because I’ve signed up to be a Beachbody coach, so nutrition and exercise are back in full swing. It’s just the thing I need to stay accountable, supplement my income, inspire others, and have fun! <3 
 
When you’re health conscious like I am, nutrition is always in mind when you eat. So our holiday meals actually consist of food we make any time of year–which we often do. Especially since they’re the only meals I seem to be able to cook successfully. 🙂 
 
And what do you know? The non-vegans at the holiday table loved all of it. 🙂 YAY!
 
Each of the following recipes comes from TeamBeachbody.com / FigFood.com. I’ve made some modifications for my taste/gluten-free eating, but you can click the link for the original recipes.
 
 
 
Serves: 12 servings, 2/3 cup each
Ingredients:
2 1/2 lbs medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp sea salt
3 tbsp 100% orange juice
3 tbsp vegan butter, melted
2 tbsp maple syrup
1/2 tsp ground cinnamon
Dash ground nutmeg
Preparation:
1. Preheat oven to 350 degrees F (176 C).
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with salt. Set aside.
3. In a small bowl, combine orange juice, vegan butter, and maple syrup. Whisk to blend.
4. Pour orange juice mixture over yams and stir/toss to coat.
5. Sprinkle evenly with remaining cinnamon and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes or until fork tender.
 
Serves: 5 servings, about 3/4 cup each
Ingredients:
1 tbsp olive oil
1 lb green beans, trimmed (about 4 cups)
1 cloves garlic, finely chopped
1/2 tsp sea salt
1/4 cup water
2 tbsp fresh lemon juice
Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon juice. Serve immediately.
 
Serves: 10 servings, about 3/4 cup each
Ingredients:
1 cauliflower head, cut into florets

1 broccoli head, cut into florets
(optional) Pinch pink Himalayan salt
1 1/2
 cups unsweetened nondairy milk
1/2 cup shredded vegan cheddar cheese
1 cup pumpkin puree
2 tsp Dijon mustard
1/4 cup gluten-free panko bread crumbs
Preparation:
1. Preheat oven to 425 degrees F (218 C) and ready a .
2. Place cauliflower on baking sheet that has been lightly coated with spray and season with salt if desired.
4. Bake for 24 to 28 minutes or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard and cook, stirring frequently, for 3 to 4 minutes or until well blended.
7. Add cauliflower and mix well.
8. Pour cauliflower mixture into 13x9x2-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.

 

Serves: 8

Ingredients:
9″ pie crust 

1 cup unsweetened nondairy milk
1 tsp vanilla extract
3 tbsp ground flaxseed
1 can pumpkin puree
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Preparation:
1. Preheat oven to 425 degrees F (218 C).
2. Combine milk, vanilla extract, and ground flaxseed in blender, mix and let stand for 15 minutes.
3. Add remaining ingredients to blender and blend until smooth. Then pour into crust.
4. Bake for 10 minutes. Then reduce oven to 325 degrees F (162 C) for 60 minutes or until filling is set.
5. Let cool and then refrigerate overnight.
 

Eat your fruits and veggies, kids.

 

Holiday BBQ

It’s a holiday weekend here in the US, and holiday weekends used to mean lots of food. They still do, but the food has changed. Where we used to eat burgers with buns, potato and pasta salads, and corn from a can with root beer, we now apparently make vegan burgers, big green salads, and homemade salsa with sun tea. Then we finish it all off with raw food brownies. I’m so impressed with the changes my family has made. They did make ribs and steak, but they also are willing to try new things so they can incorporate more health into their lives. While I made smarter choices today, I obviously could have had a healthier day. Today is not necessarily a day you want to model a whole foods diet from, but it could have been worse. Easily.

Breakfast:

  • Smoothie (1/2 of 6 RIPE bananas, 1 tbsp chia seeds, 1 C coconut water, 2 tsp cinnamon, ice)
    • Husband had the other half. YUM. Will add cinnamon more often!
Snack:
  • I large Granny Smith apple 
  • 4.5 oz blueberries
Lunch:
  • Corn tortilla chips and homemade salsa
  • Homemade potato chips
  • MORE vegan lentil burgers! Nommm. (and ketchup)
Snack:
  • 2 raw brownies 
Calories: Unsure
Colors: Yellow, green, blue, red, orange, brown, white, green
Water: Also unsure. Didn’t measure. Over 100 oz if I had to guess though.
Exercise: Very light swimming
Sunshine: 1 hour
Sleep: 8 hours! Went to bed a little earlier than I wanted to. Woo!
Like I said, I didn’t do so hot today. I ate so much at lunch that I didn’t eat dinner. Didn’t eat as well as I usually do, but I’m really not stressed over it. That’s life. It’s one day. Tomorrow will be easier since I’ll be eating at home, but I made smarter choices and came prepared by making those lentil burgers. It’s those types of things that make this lifestyle achievable. It takes some planning ahead, but it’s easy to make it work. And either way, I don’t let stuff like this bother me. If I want potato chips, I feel better about them when I make my own. And I’m honest with you guys. Like I said, I’ll be honest with you and you’re honest with yourselves. 
Also, I’m thinking about making videos. What do you guys think? Let me know! Happy Memorial Day. 
Eat your fruits and veggies, kids.