![You guys. I got a little excited this morning with breakfast pudding possibilities and ended up throwing a lot of things together. And the result was this:
Chocolate Strawberry Banana Breakfast Pudding
[essentially the same as my chocolate banana breakfast pudding from yesterday]
You will need
1/4 cup gluten-free oats
1/2 cut unsweetened almond milk
1 TBSP ground flaxseed
1/2 ripe banana, chopped or mashed
1/2 cup fresh strawberries, sliced
1 tsp Hershey’s Special Dark 100% cocoa powder
1 scoop Amazing Grass Chocolate Green Superfood
1. Combine oats, almond milk, flaxseed, banana, strawberries, and cocoa powder with 1/2 cup water in a saucepan; heat on high or until it reaches a pudding-like consistency.
2. Mix in Superfood powder. Stir away!
3. Garnish with fresh strawberries and enjoy right away- or cook this up in the evening, let it sit overnight in the fridge, and enjoy your cold breakfast pudding in the morning.
Sorry for the bad photograph. It was early and I was cranky hungry.
(Day 2 of Corn-free week!)](http://25.media.tumblr.com/tumblr_lsjus9dusi1r2nio4o1_500.jpg)
You guys. I got a little excited this morning with breakfast pudding possibilities and ended up throwing a lot of things together. And the result was this:
Chocolate Strawberry Banana Breakfast Pudding
[essentially the same as my chocolate banana breakfast pudding from yesterday]
You will need
- 1/4 cup gluten-free oats
- 1/2 cut unsweetened almond milk
- 1 TBSP ground flaxseed
- 1/2 ripe banana, chopped or mashed
- 1/2 cup fresh strawberries, sliced
- 1 tsp Hershey’s Special Dark 100% cocoa powder
- 1 scoop Amazing Grass Chocolate Green Superfood
1. Combine oats, almond milk, flaxseed, banana, strawberries, and cocoa powder with 1/2 cup water in a saucepan; heat on high or until it reaches a pudding-like consistency.
2. Mix in Superfood powder. Stir away!
3. Garnish with fresh strawberries and enjoy right away- or cook this up in the evening, let it sit overnight in the fridge, and enjoy your cold breakfast pudding in the morning.
Sorry for the bad photograph. It was early and I was cranky hungry.
(Day 2 of Corn-free week!)
I swear I eat things other than chocolate! I’m just getting over being sick and today was my first real day of having an appetite. And I wanted chocolate! So I made this:
(non-dairy!!) Milk-Chocolate Rice Cake
you will need:
- dark baking chocolate
- unsweetened almond milk
- 1 tsp agave nectar
- gluten-free rice cake
1. In a small saucepan, melt dark chocolate. Quantities are kinda hazy here, so bear with me. I believe I used about 5 small squares/half a serving (120 cal.)
2. Once the chocolate is mostly melted, add a few splashes of almond milk. Stir stir stir.
3. Add agave nectar. Stir!
4. Continue stirring/cooking on medium heat. You have to be sure to keep the chocolate moving around so it doesn’t burn. (Is burned chocolate better than no chocolate? Discuss.)
5. Once it gets to a thick-ish, syrupy-but-not-too-liquidy consistency, it’s probably ready. Remove from heat and spread over a gluten-free rice cake of your choosing. I used Mother’s unsalted whole grain plain rice cake.
6. Put rice cake in fridge; wait. Once it’s cooled and the chocolate holds it shape, it’s ready! Enjoy!
Notes: You can, of course, use whatever kind of non-dairy milk you like best. If you use a sweetened non-dairy milk, you may want to omit the agave. Additionally, you can use any type of sweetener, or no sweetener at all. The liquid chocolate can be poured over anything and can also be used as an vegan icing for cakes or cupcakes! Go wild. You deserve it, you gluten- and dairy-free chef.
Totally Unrelated (but decidedly gluten-free) Note: leave me some looove in the form of questions & comments yall. If you’re gluten and/or dairy-free I wanna hear all about your cooking adventures and misadventures, and why you decided to go -free, and how long, etc., etc.
Chocolate Oatmeal
(that’s right. chocolate oatmeal.)
Who doesn’t like chocolate? No seriously, who are you? Everyone likes chocolate. You know what else everyone likes? Eating chocolate for breakfast. I’ve finally perfected my creamy, cocoa-y recipe for healthy gluten and dairy free chocolate oatmeal. It’s loaded with fiber and antioxidants—a great way to start the day!
You will need:
- 1 cup water
- 1 cup unsweetened almond milk
- 1/2 cup gluten-free rolled oats
- 1 tsp Hershey’s Special Dark 100% Cocoa Powder
- 1 TBSP ground flaxseed
- 1 scoop Amazing Grass Chocolate Green Superfood
1. Combine water, almond milk, oats, cocoa powder, and flaxseed in a medium saucepan. Bring to a boil. You can experiment with the ratios here- I like creamy oats, so I use twice the recommended amount of liquid, but you can omit the water or the almond milk, or use another kind of dairy-free milk. As long as you have at least 1 cup of liquid, you’ll be set.
2. Once the oats have absorbed the liquid, scoop into a bowl. Usually mine cook for about 7-10 minutes but it really depends on the amount of liquid you use. And you can’t really go wrong, so don’t worry, just watch.
3. Add one scoop of Amazing Grass Chocolate Green Superfood and stir. The powder will blend with the chocolate oats so well that you’ll barely be able to taste the 30-some fruits and veggies you’re consuming.
4. Careful; this part is essential: Using your favorite utensil, enjoy. And then, 24 hours later, enjoy again.
Some notes about my chocolate oatmeal: It’s not sweet because I didn’t use any sweetener. I like the bitter, dark chocolate taste, but if that’s not your thing, you can use a sweetened nut milk, or simply add sugar/brown sugar/agave/stevia, etc. Sometimes I stir in a square of dark chocolate. You can also add 1 tsp of your favorite jam; this will sweeten up your oatmeal and mask any leftover grassy taste from the Superfood powder.
What’s your favorite breakfast food? Are you a sit-down-and-enjoy-your-breakfast person, or are you a grab-and-go person? (Guess which one I am?)
