I wouldn’t really call myself “lazy” as a general rule of thumb. But you better believe, if I can find a shortcut way to do something and still have it come out halfway decent, then I’m definitely “lazy”!
I usually make a big pot of slow cooker oatmeal ever week and my husband and I eat off of it for our breakfasts. I usually have to add all the “fixin’s” to it in the morning. So, why not make it one time with the fixin’s already added? Ah hah! I spy “lazy girl”! Here’s my solution – a all natural, no sugar, vegan breakfast that is filling and a healthy way to start your day!
Slow Cooker Berry Banana Oatmeal
1 cup steel cut oats
3 cups water
3-5 dates (depending on how sweet you prefer your oatmeal. I used 3, but I don’t like my oats overly sweet)
1 cup fresh or frozen berries
1 ripe banana, chopped
2 Tbsp flaxseed meal (optional)
1 tea cinnamon
Dash of salt
Put half the water and all the dates in a blender or food processor. Puree the dates until they are fully integrated into the water.
Combine all ingredients in the slow cooker and cook 3-5 hours until the oats are completely done and it’s all warm and bubbly.
Serve immediately or put it in the fridge and scoop a bit out every day to reheat for breakfast.
If you’d like, top with additional fresh berries and slivered almonds.
I saw a recipe pop up for slow cooker Thai chicken the other day and I realized that I had all the ingredients on hand to make a vegetarian (actually vegan!) version. YAY! It looked easy, tasty and I thought I’d give it a go. The results did not disappoint. It truly was easy and it tasted amazing. Final icing on the cake? I was able to put my leftovers to good use by making them into lettuce wraps the next night at dinner!
A couple of things of note… I ate it before I took a picture of it. So, just take my word for it that it looks good too. Also, the 1 Tbsp of saracha in the recipe makes it pretty hot. If you don’t like spicy foods, I’d drop it down to just 1/2 Tbsp. If you’re not a tofu fan, you can also adapt this same recipe to use a Faux Chicken product such as Quorn Chik’n Cutlets or Gardein Chick’n Scallopini.
1 package extra firm Tofu, sliced in 1/2 inch slabs
1/3 cup chopped peanuts, for topping
4 Tbsp chopped cilantro, for topping
1/2 cup bean sprouts, for topping
8oz Whole wheat pasta
1 cup shredded carrots
Combine PB2 or peanut butter with coconut milk in a medium bowl.
Add in Sriracha (or less), lime juice, soy sauce, sugar, and ginger. Stir well to combine.
Coat the tofu with the mixture and place in a slow cooker. Pour half of the remaining mixture into the slow cooker. Retain the other half in the refrigerator for use later.
Cook on high for 2 1/2 – 3 hours or low for 4 – 5ish hours.
Cook and drain the pasta. Heat remaining peanut sauce and carrots in the pasta pot, cooking over medium heat until well combined and carrots are slightly limp. Add the pasta back to the pot and stir well to combine.
Serve tofu over the top of the pasta. Top with chopped peanuts and cilantro.
Thai Tofu Lettuce Wraps from the leftovers
Leftover Thai Tofu (recipe above)
1 cup shredded carrots
1/2 can water chestnuts, finely chopped
1/4 cup green onions, for topping
Leftover bean sprouts, for topping
Leftover cilantro, for topping
Lettuce leaves (iceburg, romaine or green leaf), washed and dried
Cut the leftover tofu into cubes. Heat over medium heat along with carrots and water chestnuts.
When it’s heated through, add green onions and serve with lettuce leaves, bean sprouts and cilantro.
Eat by placing a bit of the tofu mixture into the lettuce leaf, roll it into a wrap and devour!
I love sprinkling granola over the top of my yogurt in the morning or as an afternoon snack. I usually eat plain yogurt with fruit, so the added sweetness of the granola helps take the ‘bite’ out of my unsweetened yogurt. The problem I was having is this… Most granolas purchased in the store are filled with more oil and sugars that I prefer, not to mention they are usually fairly pricy! So, I tackled it myself.
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