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!
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I call this my “power meal”! It’s an all-in-one meal and a power house of healthy ingredients, quinoa, kale, avocado. It’s high in protein, low in bad fats, high in good fats and straight up FILLING and DELICIOUS. Oh, and to make it even better… It’s super quick and easy!
I usually keep all the ingredients on hand and make more than I need and eat this for dinners and lunches for a few days. It’s my new favorite meal!
Here’s how I do it:
Quick (15 min) Quinoa Kale Bowl
2 cups kale, cleaned & coarsely chopped
2/3 cup cooked black beans, rinsed & drained
2/3 cup quinoa, cooked according to directions on the package (any color will work, I usually use red)
2/3 cup pre-made fresh pico de gallo
1/2 cup lowfat mozzarella cheese, shredded
1/2 avocado, cut into cubes
Sea or kosher salt to taste
Make the quinoa according to packaged directions. Heat your beans (on the stove or in the microwave for 1-2 minutes). Steam the quinoa (in a steamer or 2 minutes in the microwave, covered)
Divide all ingredients except avocado and salt into two bowls and stir until just combined. Season to taste, top with fresh avocado, and serve.
Oh, Ben & Jerry’s. You’ve done it again. As if one of my all time favorites, Phish Food weren’t enough, you go and add my weakness – sweet/salty – to your gourmet ice cream line-up. It’s in the form of “Late Night Snack” – inspired by the Jimmy Fallon’s Late Night Show. Vanilla ice cream with chocolate covered potato chips (yes, potato chips!!!), swirled with salted caramel – it’s a little taste of heaven.
According to some gossip and reports going around, Ben & Jerry’s may have ripped the flavor off of my absolute favorite ice cream place ever – Humphry Slocombe. With almost identical flavors, Humphry Slocumbe serves up their “After School Special” flavor at Spork SF restaurant.
And while I live not too crazy far from San Francisco to get a scoop of the original vanillacaramelchocolatepotatochip ice cream, my local grocer is much easier for me to go and pick up a container of the Late Night Snack version by B&J. Except the main problem is that the either one of these will ooze with at least 270 calories/15g fat.
That being said, I’m going to rip off both of them and make my own healthy(er) version. With closer to 160 calories/7 g fat, this is a delicious substitution that will ease your late night noshing conscious.
Healthy(er) Late Night Snack Ice Cream
1/2 cup Half-the-fat Vanilla Ice Cream (or if you prefer, fat free or no sugar added types work as well)
8-10 bittersweet chocolate chips (melted in a glass bowl for 45-60 seconds, then stirred)
This pumpkin yogurt has become a staple in my fall eating repertoire. Breakfast, snack, dessert, midnight snack. It’s super healthy, super satisfying, filling and all kinds of yumminess all wrapped up in one delicious bowl (or parfait glass). Don’t be scared off by the layering fanciness. The truth is I usually throw it all in one bowl and mix it up in one goopy glob of goodness. But layering makes for prettier pictures. It also makes for a fun holiday breakfast or brunch item to add to your entertaining menu.
Pumpkin Yogurt Parfait
1/2 c pumpkin puree, canned
1/2 c nonfat greek yogurt (such as 0% Fage)
2 Tbsp sweetener of your choice (sugar, brown sugar, splenda, agave, honey, etc)
1/2 t pumpkin pie spice (more or less to taste)
1 t cinnamon (more or less to taste)
2 Tbsp Kashi Go Lean Crunch cereal
The quick way… Throw everything except the cereal into a bowl, mix and sprinkle cereal over the top. Or, if you prefer, follow the directions below to make a pretty parfait and add some elegance to your day.
The parfait way… Divide the yogurt in half and place in 2 small bowls. Divide the sweetener between the two bowls. Add pumpkin puree and all the spices into one of the bowls. Mix each thoroughly to combine. Layer in a parfait glass starting with 1/3 of the pumpkin mixture, 1/3 of the cereal, 1/2 of the yogurt. Continuing layering in this order.
I’m always looking for new ways to use my over-ripe bananas. Usually it’s just a basic banana bread. But that gets boring after a while. I was inspired by a Hummingbird Cake recipe on Martha Stewart’s site and decided to make my own lowfat version. In making it lowfat, I knew the texture would end up being more of a bread than a ‘cake’, so I put it in a loaf pan and am calling it Hummingbird Bread. I also left out the nuts to keep it lowfat, but feel free to add pecans to the batch if you’d prefer.
I LOVE this recipe because it’s SO incredibly easy! Literally throw everything in a bowl, mix and bake. My husband is addicted. I can’t keep the stuff in the house.
Preheat oven to 325 F. Lightly spray 2 loaf pans with nonstick spray.
Mix all ingredients together until just combined. Divide batter between pans. Bake 40 mins or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before sliding a knife around the edges and inverting the bread onto a plate.
Optional: Make a cream cheese frosting for the top out of light cream cheese (approx 4 Tbsp), powdered sugar (approx 1/3 cup), vanilla and a bit of milk (approx 2 Tbsp).