Something that I have been hooked on lately is oats for breakfast! The weather is starting to cool down here in Los Angeles and that is making me want all things warm and cozy :) These Zucchini Oats would be perfect alongside a hot cup of my Easy Vegan Superfood Hot Chocolate!
If you follow me on Instagram or Twitter, you may notice that I have a variation of banana ice cream 4-5 times a week, minimum. This is a recipe that I make almost every single day because it is easy, delicious, and extremely versatile.
I purchase 40lb boxes of bananas at the wholesale produce market once or twice a month, and since I can't get through all of the fresh bananas before they spoil, I freeze them when they are ripe and spotty. From this, banana ice cream ensues :)
Creamy, sweet soft-servey goodness mm mm mmm! I love living a high carb, low-fat vegan lifestyle and being able to finally eat in abundance. I eat as much as I care for until I am full and satisfied, and never feel regret after.
For breakfast this morning, I decided I would go with Ice Cream. Besides regular mono meals, banana ice cream is my go-tobreakfast. It is so versatile, and extremely easy to make! Just throw frozen bananas into a food process (my preferred method) or a high speed blender with a touch of liquid (if needed) and pairings of choice. Process it until it is light and airy, like soft-serve, then dig right in!
I really thought that by the time this fall holiday season ended, I would be all pumpkin'd out, but I'm still on a pumpkin kick!
I made another batch of my Pumpkin Pecan Milk and decided I would see how it would turn out as a Sweet Pumpkin Chia Pudding and oh my, this recipe is heaven in a cup. It is so light, yet it's decadent and creamy. My parents thought I was serving them some vegan junk food, and they devoured it!
I had a little too many plantains at once, so I decided I needed to somehow put them to use. If you can use extra ripe bananas up and make banana bread, why couldn't you do the same with plantains and make some plantain bread? Well, I got to it, and succeeded! I was able to create this delicious gluten-free plantain chai nut bread that I am sharing with you today.
More often than not, the guests who I have over when I am ripening plantains freak out over the "rotten bananas" I have on my counter."Oh my goodness, why are you bananas so rotten!?" Plantains ripen in a whole different way than bananas. Instead of waiting for brown spots and a yellow color as in regular conventional bananas, plantains come green, have a thick skin, and reach their ripest when fully black.
| Plantains | Bananas |
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