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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: breakfast

As you will witness in the next couple of days, I’m on a HUGE pumpkin kick lately!

Aside from it being a delicious fruit (yes, it’s a FRUIT!), it’s so incredibly HEALTHY for our bodies.  Pumpkin is a super-food, packed with tons of disease-fighting nutrients.  It’s loaded with Vitamin A, which promotes healthy vision and immune function.  It is also loaded with Vitamin C, E, beta carotene, fiber, magnesium and potassium.  So, go out today and get some of that fabulous fruit, and stay tuned for all kinds of recipes!


In the meantime, try this recipe out for breakfast.


Pumpkin Pie Steel-Cut Oats (makes 4 decent-sized bowls)

3 cups water

1 cup Steel Cut Oats (or regular oats will work)

1 cup pureed pumpkin

1.5 tsp pumpkin pie spice

2-4 tsp pure maple syrup

1 cup almond milk

cinnamon for sprinkling


Combine the water and oats in a saucepan.  Heat until boiling and then reduce heat to a low simmer, and simmer for about 10 minutes.

Add the pumpkin puree, spice and maple syrup, and half of the milk. Stir until combined.

Ladle into your favorite bowl and sprinkle with some cinnamon and add a little splash of milk.


ENJOY!  You’ll feel like you’re eating pumpkin pie.



My new favorite homemade granola!  It’s so yummy topped with frozen berries, sliced bananas and some almond milk.  (recipe inspiration from I Heart Wellness)

4 cups Organic Quick Oats

2 medium (grated) Carrots

4 tsp Cinnamon

2 tsp Nutmeg

1/2 tsp Sea Salt

1/2 cup nuts, chopped (pumpkin seeds, sunflower seeds, almonds, walnuts)

2 Banana, mashed up really well

4 tbsp Honey

1/2 tsp Stevia Powder mixed with 1/2 cup water

2 tsp Vanilla

1 tsp almond extract

Preheat oven to 325.

Mix the dry ingredients together in a large mixing bowl plus the shredded carrot.

In a separate mixing bowl, mash the banana, and stir in the remaining liquid.  Add the wet to the dry and stir together.

On a parchment lined cookie sheet spread the mixture out evenly and bake for 20 – 25 minutes.  Every 10-15 minutes check on the granola and stir a bit.


When my husband asked me what I wanted  for Mother’s Day dinner, I thought of these waffles.  We had them on Easter, and I’ve been thinking of them since.  Such a delectable treat!

Chocolate Chip Brownie Waffles (from Veganomicon)

2 cups all-purpose flour (I use 1 1/2 cups whole wheat)

2/3 cup unsweetened cocoa powder

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 3/4 cup soy milk (I use Almond Milk)

1/4 cup water

1/2 cup vanilla or plain soy yogurt

1/3 cup canola oil (I use either Grapeseed Oil or Applesauce)

2/3 cup sugar (can substitute with Agave or Honey)

1 1/2 tsp vanilla extract

1 cup vegan semisweet chocolate chips, chopped coarsely

2/3 cup chopped pecans, chopped coarsely (can use walnuts too)

Preheat your waffle iron.  Have a heat-proof spatula on hand to help remove the hot waffles when ready.

Sift together the dry ingredients in a large bowl.  Form a well in the center of the sifted ingredients.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients in the well of the dry ingredients.  Use a wire whisk to combine all ingredients.  Just before everything is incorporated, fold in the chocolate chips and nuts.  Combine until the ingredients are just moistened, do not overmix!

When the waffle iron is heated, spray with cooking spray.  Bake according to waffle iron directions.  The waffles should be slightly browned.  Use a spatula to carefully lift the waffles onto a cutting board.  Serve immediately.

Serve with fresh berries or any other topping you might like.  We cheated today (since it was Mother’s Day and all), and used some whipped cream.  If could have found some spray soy cream, I would have bought that.  But I didn’t, so full fat cream it was!  A little indulging never hurt anyone, right?

We had these pancakes after we drank our Green Smoothies this morning, and let me tell you, I’m still drooling at the thought of them!

Banana-Pecan Pancakes (adapted from Vegan With a Vengeance)

1 1/2 cups soy milk (I use almond milk) plus 1 tsp vinegar (or lemon juice).  Let this sit for 5 minutes.

1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/8 ground cinnamon

1 1/4 cups very well-mashed bananas

1 Tbsp canola oil (I use applesauce)

1 tsp vanilla extract

1/2 cups pecans, chopped

1/4 cup vegan chocolate chips (or semi-sweet)- Optional, but in my house, a MUST!

Sift together dry ingredients.  In separate bowl, mix the wet ingredients together until pretty smooth.  Pour wet ingredients into dry mixture and mix but don’t over-mix.  Fold in pecans and chocolate chips.

Pour 1/4 cup or batter per pancake onto lightly greased griddle (my griddle is usually set at 300 degrees for pancakes) or pan, and cook until bubbles appear.  Flip, and cook another 2-3 minutes until the undersides are a golden brown.

Serve with sliced bananas and pure maple syrup.  YUM!!!

When we started our new eating lifestyle, we decided to omit white flour out of our diets. Of course, we have our occasional treat here and there, but that is done OUTSIDE of our home.  Sidenote:  One of the big rules we strive to live by (yes, we budged a little this Easter) is to never bring anything processed, non-plant-based, un-naturally sweetened, etc. into our home.  If we ever want to get a little treat, we have to go out to get it, that way we are not tempted to polish off an entire package of junk in one sitting.

Anyways, back to the direction I want this post to go… GRAINS.  We eat them sparingly, and the ones we do eat have a really high nutrient content.

My boys eat a 9 grain or steel cut oats in the morning for breakfast, and then have a sandwich on sprouted bread for lunch.  That’s pretty much all of the grains we consume in one day.  I purchase all of my grains from our local food Co-Op.  I’m able to get about 2.5 lbs of our breakfast cereal for under $3, and it will last us for 2 weeks.  It’s not only good for our bellies, but easy on the wallet.

One of our favorite grains is Quinoa.  The health benefits of Quinoa are astounding!  I prepare at least one meal a week with Quinoa.  One of our all-time favorite recipes is Pineapple Cashew Stir Fry (yet another fabulous recipe from Veganomicon!).  ***Make sure you soak your quinoa or rinse it really well (until there are no more bubbles while rinsing) before cooking… otherwise you will have some bitter-tasting quinoa!***

And we love this little snack, which I try to make once a week to munch on here and there:  Almond Quinoa Muffins (yep, you guessed it, from Veganomicon!)

Did you know that one head of Romaine Lettuce contains 7.7 grams of protein?

I didn’t, either, until we started reading Dr. Fuhrman’s Eat to Live book!

As a matter of fact, here’s a smoothie we really like.  I haven’t made it in a while, so I think I just may whip it up tomorrow morning!

Blended Mango Salad (from Eat to Live by Joel Fuhrman)  Serves 2

1 ripe mango, chilled (I’ve used frozen mango in this and it worked just fine- just thaw it a little bit before blending)

1 cup chopped spinach

4 cups chopped romaine (or more if it will fit into your blender- I’ve been able to fit an entire head of romaine in our smoothies!)

1/4 cup almond milk

Add milk first, then mango, then spinach and romaine a little (a little at a time).  Blend til creamy.  I like to add some ice to make it nice and cold because I don’t like a warm smoothie!

For more awesome facts about Romaine Lettuce, go HERE. I promise, you’ll be floored at how much nutrition is in a head of that leafy lettuce!

We drink a green smoothie ever single morning.  When I say “we” that does include our two boys (ages 4 1/2 and 3)!  This smoothie fills my husband and I up for a few hours.  My boys eat a big bowl of steel cut oats or 9 grain cereal (found in bulk section of our food co-op) after they polish off their smoothies!

Our Fave Green Smoothie

1/2 cup unsweetened almond milk

1/2 cup water

1 banana

handful of berries

1 green apple

3 tbsp unsweetened shredded coconut (we like this, but not everyone might)

2 carrots (unpeeled, organic)

1 TBSP of flax seed per person

5-6 stems of kale, removed from stem

3 healthy handfuls of spinach (or however much will fit in your blender!)

more water as needed to make smooth

enough ice to make it cold enough for you


9-grain cereal  (2-3 servings)

Bring pot of 1 1/2 cups water to boil.  Stir in 1/2 cup oats (and coconut & cinnamon if adding).  Reduce heat to low, cover and cook for about 8-10 minutes.  Dress as you wish.  My boys love adding a little bit of almond milk, berries, banana slices, walnuts, coconut and cinnamon to theirs.