Saturday, March 22, 2014

Chocolate for Breakfast? Yes please!

While this week wasn't as stressful as previous weeks at my university, I am excited to say that it is the weekend and the beginning of my spring break! Yesterday I was happy I was able to see my friend Christine who I do not get to see very often because she is getting her Master's degree right now. We got pedicures and then went out for Mexican with my mom. It was a really fun night because we ran into my cousin and his wife who were at the same restaurant. Small world!

I think that people may be a little scared to go out to eat while being vegan, but it really is not as bad as it may seem. It may take some more time to look over the menu, but a lot of restaurants now have vegetarian and/or vegan options that are just as tasty as other options. I ordered some vegetarian tacos with black beans, guacamole, shredded carrots, cabbage, and I told them no cheese to make it vegan. I also enjoyed some chips and salsa and a margarita :) It was all very delicious!

I plan to relax for the rest of this weekend, do some new recipe testing, and maybe visit a new vegan restaurant that I want to try as well! I have a few surprises up my sleeve :) I also have to start training for my Avon Walk for Breast Cancer in September! To learn more about the walk, my story, and to donate, you can visit  this post. It contains the link to my personal page.

This morning I was wanting a chocolaty oatmeal and threw together the easiest combination of oats, cocoa powder, and banana to make a sweet and satisfying oatmeal.

Enjoy the recipe!

Chocolaty-Banana Oatmeal
Serves 1

1 really ripe banana, cut into small slices
1 cup almond milk
1 tbsp unsweetened cocoa powder
1/2 cup oats
1 tsp almond butter
1 tbsp flax seed meal
1/4 tsp cinnamon
1 tsp vanilla extract
pinch salt

1. Put oats, milk, flax, salt, cocoa powder, almond butter, and banana into pot and bring to a low boil.
2. When mixture comes to a low boil, turn down the heat to a simmer and stir occasionally until the oats have absorbed all of the almond milk.
3. Take the oats off the heat and stir in the cinnamon and vanilla extract.
4. Serve and top with anything you would like. I used walnuts, a pinch of shredded unsweetened coconut, some grain-sweetened chocolate chips, hulled hemp seeds, a tsp of almond butter, and a drizzle of agave nectar.

This was so delicious and will satisfy any sweet tooth!

Have a great weekend everyone!