Sassy Herbivore

Chia pudding is my kids favorite breakfast! We put cacao powder in it and they think they're eating chocolate pudding. It's a win win for everyone! The photo above is chia pudding on the bottom, a layer of wild blueberries, coconut yogurt and a layer of homemade oat granola. We let the kids pour on their oat milk and mix. The color changing from the pudding and blueberries never gets old! What you need: 3 TBSP Chia Seeds 1 Cup Milk - We use Oat Milk 1 TBSP Cacao Powder 1/2 TSP Vanilla 1-2 TBSP Maple Syrup or 5-7 drops of Monk Fruit Drops - Sweeten to you liking How to make: Mix all ingredients thoroughly and put in refrigerator or at least a few hours, overnight is best. Serve with favorite berries and toppings - We like blueberries, blackberries and strawberries. Sometimes top with a little granola.  If it's too thick, add a little milk. If it's too thin, next time add a bit more chia seeds.

Our family eats Mexican food 95% of the time. While tacos are easily fillable with a variety of options, here's our top three favorite: Seasoning we use for all below: 1 TSP Chili Powder 1 TSP New Mexico Chili Powder 1 TSP Garlic Powder 1 TSP Onion Powder 1 TSP Cumin 1 TSP Coriander 1 TBSP Nutritional Yeast Veggie Taco "Meat" What you need: 3-4 Mushrooms Chopped 1 Cup Broccoli Chopped 1/2 Onion Chopped 1/2 Shredded Carrot Taco Seasoning How to Make: In a pan, add broccoli, onion and carrots with a small amount of water, cover and steam until tender. If needed. add a bit more water if it sticks.  Add mushrooms and cook covered for about 5 minutes. Mix in taco seasoning spices, remove from heat and let sit for 3-5 minutes Lentil Quinoa Taco "Meat" What you need: 1 1/2 Cup Cooked Lentils 1 1/2 Cup Cooked Quinoa Taco Seasoning How to Make: Pre-heat oven to 350 In a bowl, mix all ingredients together and spread on a parchment paper lined cookie sheet Bake for 15-20 m...

This is a weekend staple in our house. We use a Mickey Mouse waffle maker for extra fun. They're crispy, not too sweet and perfect for topping with fresh fruit, nut butter, yogurt, maple syrup, etc. The options are endless!  What you need: 3 cups oat flour (regular oats blended in the vitamix works great) 2 cups oat or almond milk 2 Tbsp maple syrup  1 Tbsp baking powder 1 Tbsp flax meal 1 Tbsp apple cider vinegar  1 tsp vanilla  1/2 tsp salt 1/2 tsp cinnamon (optional) How to make: Mix the milk, flax meal, apple cider vinegar, maple syrup and vanilla, set aside. In a large mixing bowl combine oat flour, baking powder, salt and cinnamon. Add in the wet ingredients to the dry mix until fully combined. Put into a waffle iron and cook for 6 min. If the batter gets too thick as you’re cooking, add a bit more milk Nutrition Info: (1 Mickey Waffle, our recipe makes 13) 98 Calories, 1.9 grams of fat, 2.9 grams of protein, 2.2 grams of fiber

This might be an odd way to start a chimichurri post, but I hate cilantro. The smell is gross. I respect it in salsa, but try to steer clear of it for pretty much everything else. A couple months ago, Roy blends up something green and says "try this." I thought it was made with basil or parsley. It was flavorful, delicious and I imagined all the things I wanted to eat it with. Then came the snarky look. He laughed and told me it was all cilantro. I'm still annoyed while typing this LOL. I eat this probably once a week on a salad, lentil pasta or bread. I will still say I hate cilantro, but I happily add it to our farm box often. What you need: 1 Bunch Cilantro 2 Scallions 3-4 Cloves Garlic 2 TBSP Red Wine Vinegar 1 TSP Oregano 2 TSP Parsley 1 TSP Salt Pepper to taste 1 TBSP Hummus 1 TBSP Dry Basil Splash of Lime Juice Water as Needed How to make: Blend in a food processor and add water as needed (This does not keep super long since it's so fresh. We try to use within ...

Pesto pasta is one of my all time favorite foods. Heck, pesto on pretty much anything is delicious. Here's our oil free, WFPB version.  What you need: 2 Bunches Basil 4 to 5 Cloves Garlic 1/2 Lemon Juiced 1 TBSP Nutritional Yeast 1 TBSP Vegan Parmesan Cheese - we use Follow Your Heart 1 TBSP Hummus 1 TSP Garlic Powder 1/4 TSP Cumin 1/4 TSP Onion Powder 1/4 to 1/2 TSP Salt Approx 3 TBSP Water How to make: Process in a food processor and add more water as needed *Note, this does not store long. We try to use within 3 days of making. 

Do you plan out every meal for your birthday? My kids do! They spend months perfecting their menu from sun up to sun down. And if you're wondering, I do think it is slightly strange LOL! Our oldest turned 10 mid April. She asked for doughnuts for breakfast. While we will once in a while let them have the real thing, Roy took this one as a challenge and worked on making a recipe for about a month. We enjoyed the test runs, the flops and I almost suggested giving up and just ordering some vegan doughnuts from a shop, but alas, a delicious recipe was created! What you need: 2 Cups Oat Flour (Blend up oats in a high speed blender) 1/2 Cup Coconut Flour 1/4 TSP Tapioca Flour 1 TBSP Baking Powder 1/2 TSP Cinnamon 1/2 TSP Salt 1 1/2 Cup Oat Milk (We use an unsweetened version - use what you like) 1/2 Cup Maple Syrup 1 TBSP Vinegar 2 TBSP Flax Meal How to make: Combine oat flour, coconut flour, tapioca flour, baking powder, cinnamon and salt In a separate bowl, combined oat milk, maple syr...