This morning the Hubz and I got up and I decided to make “overnight” oats that Angela over at OSG has popularized with her easy recipe. I obviously didn’t do mine overnight but you can easily make these in an hour or probably even less.
For the 1 hour oats:
- 1/3 cup regular oats
- 3/4 cup unsweetened hemp milk
- 1 tablespoon chia seeds
- 1 tablespoon Vega Vanilla Shake and Go
- 1 tablespoon vanilla hemp protein
- pinch of salt
Directions: Mix together the above ingredients in a bowl and place in fridge overnight.
To make this wonderful parfait I whipped up some banana soft serve (banana and hemp milk blended until smooth) and some almond drizzle (almond butter with warm water to thin out). I layered the oats, banana soft serve and almond drizzle and topped with cacaco nibs. DELICIOUS!
After our morning of oats, farmers market, post office and the selling of our portable washing machine we headed up to my little cousins graduation party. We enjoyed some Tofurky sandwiches, veggies, strawberries, pita chips and hummus and BBQ Pop chips. After we socialized, ate and played a few “games” of ping pong we headed home to finally relax. However before we are able to sit in relax I made soup and salad for dinner with yummy Sweet Potato Beer Bread and of course write this blog post.
- 2 carrots, diced
- 1/2 sweet onion, diced
- 1/2 tablespoon olive oil
- 2 vegan chicken bouillon
- 4 cups of water
- 4 cups of kale, bite sized pieces
- 2/3 cup of Westbrae NaturalsSoup Beans, or use the beans of your liking
- 2 tablespoons nutritional yeast
- salt and pepper
Directions: In a pot heat the oil and add the carrots and onion until soft. Add in the water and vegan chicken bouillon bring to a boil, then turn down to a simmer for 15 minutes. Stir in the soup beans and the kale and cook until the kale is wilted, then stir in the nutritional yeast. Taste for salt and pepper and add as needed.