Our Fabulous Bites

 serves about 6 Oatmeal Ingredients 1 1/2 cups steel-cut oats 4 cups unsweetened nondairy milk 1 (15 ounce) can unsweetened pumpkin puree 1 teaspoon pure vanilla extract 1 tablespoon pumpkin pie spice Coconut-walnut crumble ingredients 3/4 walnuts, chopped 3/4 unsweetened shredded coconut 3 Tablespoons maple syrup 3 tablespoons coconut oil, melted 1.5 teaspoons pumpkin pie spice 1/8 tsp kosher or sea salt Directions 1. Spray inner pot of the instant pot with cooking spray 2. Add the oats, milk, pumpkin puree, vanilla, and pumpkin pie spice to the instant pot. Stir to combine. 3. Secure the lid and set the pressure release to sealing. Select the pressure cook setting at high pressure and set the cook time to 12 minutes. 4. Meanwhile, make the coconut -walnut crumble: In a bowl, stir together the walnuts, coconut, maple syrup, melted coconut oil, pumpkin pie spice, and salt until you have a sticky crumble.  Taste and adjust seasons to taste. 5. Once the instant pot timer goes of...

Makes about 3.5-4 cups  Ingredients -  2 (13.5 ounce) cans full-fat coconut milk the solid coconut cream from another 13.5 ounce can (save liquid for later use, maybe smoothies) 2.5 teaspoons agar agar flakes or 1 teaspoon agar agar powder 1.25 tsp tapioca starch 2 tablespoons pure maple syrup or coconut nectar 1 tsp vanilla extract 1.25 tsp probiotic powder Instructions: 1. Sterilize instant pot by pouring 2 cups cold water into inner pot.  Secure the lid and set the pressure release to sealing. Select the steam setting at high pressure and set the cook time to 1 minute. Once the timer has completed and beeps, perform a quick pressure release. 2. Discard the water and wipe down the inner pot and lid.  Boil any tools, such as a whisk, by placing in boiling water for 10 minutes or running in the dishwasher. 3. Pour the coconut milk and coconut cream into the sterilized inner pot.  Select the Sauté setting and once the cream has melted, add the agar agar flakes an...

I'm not thrilled with this photo at all. I whipped these up and the time of day was not great for photos. So I'll work on a better one ;) Anyways, LOVE these!!! Super delicious, and great for summer...and all year :) We could eat bowls of this stuff. Seriously simple, quick, and scrumdidliumptious. Balsamic Cucumbers Cucumbers, as many as you'd like Kosher or Sea Salt Balsamic Vinegar, you could really use any vinegar you love, as well Slice up the cucumbers and cover with salt, mix well. Cover and refrigerate for at least 10 minutes. After refrgerating, rinse off the cucumbers. Pour vinegar over the top, sprinkle some ground pepper, and mix well. That's it! Then enjoy those babies! Bon Appetite!

Have I said how much we LOVE couscous? Well we do, because it's yummy, healthy, and what? Only 5 minutes to cook?? Yep! Really great when you're in a hurry to get dinner on the table. If you haven't jumped on the couscous train, get on it, because it saves time, and it's so versatile...just like rice. So this is the same thing as fried rice, just with couscous. Delicious :) Fried Couscous Couscous (cooked per instructions- we like 1:1.5 couscous:water ratio. You can cook it in water, or broth, and we sometimes add seasonings, maybe butter, or chili paste is really awesome. But for this it can be plain since you're adding the soy sauce) Veggies: carrots, celery, garlic, broccoli, onion, mushrooms...whatever your heart desires. Soy sauce s&p Chop up your veggies, and saute them in oil, or you can use water. By adding a little bit of salt, it helps the veggies sweat, which will in turn saute them as well :) Throw in your cooked couscous, m...

This is one of my favorite dessert finds on Pinterest! I love baking with Abigail, but I don't want 24 cupcakes for us. So viola, a recipe for exactly 2 cupcakes! Perfect :) They aren't the most amazing, but I think they are just right for one of those occasions where you just want to make a little something sweet with your kiddos. And there are no eggs! Cupcakes for 2 3 T flour 2 T sugar 1 1/2 tsp cocoa powder 1/8 tsp baking soda Pinch of salt 2 T cold water 1 T Safflower oil (or whatever oil you like to use) Few drops of vanilla Chocolate chips (optional) Chocolate Frosting (recipe follows) Preheat oven to 325. Whisk all the dry ingredients together in a small bowl. In a second small bowl, combine wet ingredients. Add the dry to the wet and stir till combined, whisking well. Divide batter between two cupcake liners. Sprinkle with chocolate chips, if using. Bake for 18 minutes or until tester comes out clean. Cool before frosting. Chocol...

We all very much enjoyed these. Potatoes are a great filler, and we add them to quite a few things as kind of a meat substitute. Obviously not for the taste, but the heartiness. These are quick and easy, and like most tacos, we can eat plenty of them. We generally add our adobo rice to our tacos as well, which adds extra awesome flavor, and makes them even more filling. Find your favorite rice, and use it in your tacos! It helps you use less of your other ingredients, so you can have leftovers! Oh, we used red potatoes, which I think is part of the reasons ours did not come out crispy. But that didn't bother us. This is easily a vegan dish if you omit the cheese and sour cream. Crispy Potato Tacos 4 medium potatoes 1 medium onion 3 garlic cloves 1 small green pepper 1/2 tsp red pepper flakes 1/2 tsp ground cumin  1 tsp paprika 1 tbsp olive oil (sunflower) 1 tsp dried oregano 1 tsp dried parsley 1 tomato s&p optional toppings: chees...

Aren't peppers red,orange, and yellow peppers beautiful? Anyways. We made these last week, and all three of us really enjoyed them. They are quite filling, and all around healthy! And since we've been having bizarre weather here that has included 90ish one day and 54ish the next (yep, ridiculous), we decided to have an "Autumn" meal :) Stuffed Peppers Large bell peppers, remove tops, ribs and seeds. 2 cups grain (we made adobo rice) 1 tsp safflower oil, whatever oil you use 1 yellow onion, chopped 1 large carrot, grated 1 medium potato, diced (we used red potato) 3 roma tomatoes, diced 1 cup corn, do yourself a favor and use fresh or frozen, not canned a few mushrooms, chopped 2 garlic cloves, minced 1/2 cup parmesan cheese (omit to make vegan) 1 tbsp red pepper flakes 1/2 cup green onion, chopped 1/2 cup cilantro, chopped 1 lime, juiced 1 tsp hot sauce (we add more for heat) garlic powder & cumin (we just threw it in...

We read a book about spaghetti and meatballs that the kids enjoyed.  They then wanted their own spaghetti and meatballs for dinner.  Considering I don't have any meat in the house for a traditional meatball, we tried these vegan ones and enjoyed them.   They weren't awesome , but good.  They were very filling and easy to make.  Rees enjoyed rolling them out and said they were the best meatballs he has ever had.  And yeah, they are the first "meatballs" he has ever had. We thought these paired well with a spicy tomato sauce. WARNING :  These are not trying to be meatballs.  They don't taste anything thing like a meatball.  They might look like them, but the flavor isn't at all trying to imitate one and my guess is the texture is very different.  Don't make these wanting a healthier but tasty meatball.  Make these if you are curious as to what they taste like, if you are trying to have a meatless meal and spaghetti on it's on ...