I wasn’t a huge fan of overnight oats when it became a fad – I tried a few different recipes and they just weren’t doing it for me, not to mention many had over 400 calories per serving. But this recipe is different – so delicious, you will think you are having dessert for breakfast. It has fiber, nutrients, protein and, at 195 cal/serving, completely guilt free.
3/4 cup organic almond milk (we like the Mooala or 365 brand)
I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it…..so now I do it either way, depending on my mood. Always a family favorite with challah on Friday night!
Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
Cut off the ends of the eggplants and discard. Chop the rest in a food processor, pulsing a few times.
Add the vegennaise, lemon juice, garlic, salt and pepper. Mix well and top with green onion. Refrigerate until serving.
The majority of store bought acai bowls are so full of added sugar and not-quite-healthy ingredients that you aren’t really getting the benefits you want. This acai bowl is super easy to make and completely wholesome and delicious!
4 frozen bananas*
2-1/2 to 3 cups frozen organic blueberries or mixed berries
1 cup almond milk or other plant based milk (or water)
*The best way to freeze bananas is to buy a few bunches, wait until they are ripe, and then peel and cut in half. Place in ziploc freezer bag in the freezer for a quick and easy way to make smoothies, acai bowls or ice cream.