Morning Glory Oatmeal

standard February 27, 2017 Leave a response

Happy Monday! Since we are at the end of the month, and weekly menus are still consisting of Hello Fresh boxes, I thought I’d share a bonus Monday recipe that’s been on repeat this past month.

My go-to favorite oatmeal in the winter is creamy pumpkin steel cut oats topped with drippy creamy peanut butter. But once the holidays are over and pumpkin becomes harder to find, the thought of boring plain oatmeal is just not as appealing. This variation came about as I was thinking toward Spring and muffins and smoothies and warmer weather breakfast options. However, I still wanted the creamy, heartiness of oatmeal.

This morning glory oatmeal combines the classic flavors of carrots, coconut, dried fruit, and nuts with the comforting homeyness of chewy steel cut oats. Perfect through the wintery cold months or anytime of year you are craving a bowl of oats.

Morning Glory Oatmeal | Neat & Nutriitous

Morning Glory Oatmeal

Yield: Serves 6

Calories per serving: 330 kcal


  • 1 Tbsp vegan butter
  • 1 1/2 c steel cut oats
  • 1/4 c coconut sugar
  • 1/2 c unsweetened applesauce
  • 1/4 c unsweetened shredded coconut
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 c unsweetened almond milk
  • 2 c water
  • 1 c carrots, shredded
  • 1/2 c raisins
  • 1/4 c walnuts


  1. Heat a large pot over medium heat. Add vegan butter and let melt. Add oats and toast, stirring until well coated in the butter and starting to brown.
  2. Add coconut sugar, applesauce, coconut, cinnamon, nutmeg, and salt and stir to combine.
  3. Slowly add almond milk and water, 1 cup at a time, stirring to mix in as you pour.
  4. Stir in carrots, raisins, and walnuts. Let simmer over medium-low heat until all liquid is absorbed and oatmeal is thick, about 20 minutes. Stir often to prevent sticking.
  5. Ladle into bowls and garnish with toppings of choice (Extra nuts, raisins, or nut butter is always recommended!)


Per serving: 330 calories, 54 g carbohydrate, 10 g fat, 9 g sugar, 120 mg sodium, 18 g sugar

Vegan Morning Glory Oatmeal

Weekly Menu: Winter Color

standard February 13, 2017 Leave a response

A lot of winter CSA boxes are primarily green. Or brown. Lots of lettuce, potatoes, root veggies. Thankfully, here in Texas, February means a rainbow of colors. I’ve even gotten ripe, juicy strawberries in February boxes before. One of the benefits of a warm weather state! This week was full of winter color, while still being heavy on the lettuce and root vegetables. Beautiful ruby turnips. Juicy, sweet oranges. And all the greens!

CSA Ingredients



  1. Wash and chop all veggies.
  2. Make sneaky shells and cheese sauce.
  3. Roast veggies for lasagna and ragout.
  4. Make dressing and tempeh for thai salad.



  • Monday: Braised coconut chickpeas and spinach with lemon and a side salad
  • Tuesday: Blissed out thai salad with peanut tempeh
  • Wednesday: Turnip Potato Mash with Roasted Vegetables and baked tofu
  • Thursday: Sneaky shells and cheese
  • Friday: Veggie lasagna and salad

Lunches: Leftover braised chickpeas and thai salad.

Breakfasts: Still on the smoothie kick! Best way to get nutrients to baby and use up all the CSA citrus that’s in season!

Lightened-Up Veggie Lasagna

standard February 8, 2017 Leave a response

While I am all for all the veggies all the time, pregnancy has made me rethink ways to include veggies into meals. Especially during my veggie boycott phase, where raw or cooked veggies on their own were just not appetizing. Many of us also have picky kids or picky spouses, so getting creative with their veggie intake is always a challenge. The best way to sneak in veggies? Puree them and stir them into delicious sauces, such as Sneaky Shells and Cheese or Pumpkin Alfredo. Another way? Blended into delicious, creamy, rich lasagna. The other benefit of sneaking in all these veggies? Fewer calories and more volume!

There is a layer of sautéed greens and mushrooms in this dish, but if your family doesn’t like either, blend them up with the rest of the veggies and stir them into the sauce. You can also add in crumbled seitan or tempeh for an extra protein boost. Or swap tofu for the cashews in the cheese sauce.

Lightened-Up Lasagna

Yield: Serves 6

Calories per serving: 421 kcal


  • 1 c cashews
  • 1 c unsweetened almond milk
  • 1/4 c nutritional yeast
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 Tbsp olive oil
  • 1/2 c winter squash
  • 1 c broccoli
  • 1/2 c carrots
  • 1 c mushrooms
  • 4 c spinach or kale
  • 32 oz crushed tomatoes with basil
  • 1 Tbsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 16 oz dry lasagna noodles (I used the no-cook variety to save some time)


  1. Soak cashews in 1 c water overnight. Alternatively, soak in 1 c boiling water for 30-60 minutes. Drain and rinse cashews.
  2. In a high speed food processor, combine cashews, almond milk, nutritional yeast, lemon juice, garlic powder, and a pinch of sea salt. Process until smooth. Pour into a container and set aside. Rinse out blender.
  3. Heat olive oil in a large saucepan over medium heat. Add squash, broccoli and carrots and saute until soft. Blend veggies with 1/2 c crushed tomatoes in a high speed blender until smooth. Transfer to a mixing bowl and stir in remaining crushed tomatoes. Set aside.
  4. In same saucepan, add mushrooms and cook until softened and water is released. Add spinach and let wilt. Season with italian seasoning, salt, and pepper.
  5. Preheat oven to 350 degrees F.
  6. In a 9x13 casserole dish, thinly spread 1/4 tomato mixture. Place one layer of noodles on top of sauce. Next add another 1/4 tomato sauce, followed by 1/2 of the spinach and mushrooms. Top with a 1/3 cashew sauce.
  7. Repeat with another layer of noodles, 1/4 tomato sauce, remaining 1/2 spinach and mushrooms, and 1/3 cashew sauce.
  8. For final layer, add noodles, remaining tomato sauce, and cashew sauce. Swirl sauces together, making sure all noodles are covered.
  9. Cover and bake for 30 minutes until bubbly and starting to brown at edges.


Per serving: 421 calories, 68 g carbohydrate, 11 g fat, 14 g protein, 273 mg sodium, 6 g sugar