Easy Vegan Blueberry Crumble

 

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July is National Blueberry Month. These superfood berries are at their peak of ripeness as summer gets underway.

In honor of the month, I created a new…and super simple…healthy blueberry treat. Using items I keep on hand…that you probably do too…this dessert came together in a few minutes, while supper simmered on the stove.

Try this easy vegan blueberry crumble for your next get together, tea time or for a simple after supper dessert.

Easy Vegan Blueberry Crumble title meme

Benefits of Blueberries

I love these delicious berries. And, it turns out, they love me too.

Although domestic blueberries are beneficial as well, it’s the wild blueberry that brings the most health benefits.

They contain extremely high levels of antioxidants, delivering healing to any damaged part of the body. Wild blueberries effectively eradicate heavy metals and other toxins from the body. Plus they are a powerful brain food and amazing at restoring the liver.

Wild blueberries can help prevent any type of cancer and they are so restorative that they are beneficial for any symptom, whether physical, emotional or spiritual. (Info from Life Changing Foods, by Anthony William)

I keep a bag of frozen wild blueberries in the freezer, to add to morning smoothies or vegan treats such as scones.

If you don’t have wild blueberries, use fresh or frozen domesticated blueberries, which are those typically found in the produce or freezer sections of the grocery store.

Easy Vegan Blueberry Crumble wild berries
Easy Vegan Blueberry Crumble – wild blueberries mixed with gluten free flour

Ingredients for Easy Vegan Blueberry Crumble

For this simple treat I used frozen wild blueberries, gluten free flour, vegan butter, coconut sugar, vanilla and cinnamon. These are all ingredients that I keep on hand.

Besides the ingredients, you just need a couple of mixing bowls and an 8X8 baking dish.

Easy Vegan Blueberry Crumble baked

Easy Vegan Blueberry Crumble

This easy dessert is vegan, gluten free and refined sugar free.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

  • 4 cups fresh or frozen wild or regular blueberries
  • 2 tbsp gluten free flour
  • 1/2 cup plant based butter
  • 2 cups gluten free oats
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • coconut oil for baking dish

Instructions
 

  • Preheat oven to 375 degrees. Rub coconut oil in 8x8 baking dish.
  • If using frozen blueberries, measure 4 cups into a colander and let thaw slightly.
  • Melt plant based butter. Combine oats, coconut sugar, butter, cinnamon and vanilla. Mix well.
  • Transfer blueberries into a bowl. Add two tablespoons of gluten free flour and mix gently.
  • Place blueberries into prepared 8x8 baking dish. Top with oat crumble.
  • Bake for 35 minutes. Allow to cool slightly. Makes 6 servings.
Keyword Blueberry Crumble, Vegan

 

Tips for Easy Vegan Blueberry Crumble

If using frozen blueberries, wild or regular, allow them to thaw slightly in a colander.

Any gluten free flour is fine. I used a 1:1 gluten free flour, meaning one cup of the gluten free flour equals one cup of regular flour. You may also use almond or oat flour. And if you don’t have a gluten sensitivity, use whatever flour you have on hand.

I also use plant based butter. There are several good brands available, in regular grocery stores or health conscious stores. The coconut sugar is darker than refined sugar and tastes more like brown sugar, but less sweet.

You can add chopped nuts to the crumble topping, if desired.

Easy Vegan Blueberry Crumble ready to bake
Easy vegan blueberry crumble ready to bake.
Easy Vegan Blueberry Crumble baked
Easy vegan blueberry crumble fresh from the oven.

The Taste Test

As supper finished up, the kitchen filled with the wonderful aroma of baking blueberry crumble. I let it cool for a short time, and then tried it with a cup of hot peppermint tea.

This blueberry crumble is a winner with me! It’s rich with juicy blueberries and I love the slightly crunchy oat topping. The crumble isn’t overly sweet, which is perfect for me. And I can prepare this treat quickly, whenever I want something a bit more than plain fruit.

Are you a fan of blueberries? I hope you’ll enjoy this easy crumble.

And try something from this round up of blueberry recipes. Share your favorite way of enjoying blueberries in the comments below!

Ready to eat blueberry crumble
Yummy blueberry crumble!

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Vegan Southwestern Layered Salad

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It’s summer! Warm temps, water fun, star filled nights and days of play are here. With that warmer weather and those days of enjoying the outdoors, who wants to spend time in the kitchen?

This easy to prepare salad is perfect for summer days. And Vegan Southwestern Layered Salad is versatile too. Add your favorite toppings or mix things up every time you make it.

Recipe below!

Vegan Southwestern Layered Salad title meme

Keeping It Simple

Feel free to prep ingredients for this salad before serving it for dinner. Or…my favorite when it’s hot and muggy outside…buy ingredients that combine easily and quickly so that lunch or supper is served in minutes.

And it truly doesn’t get much easier than this tasty, satisfying salad.

Start with Greens

Using a large bowl or container, start with a layer of greens. I used about 4 cups of chopped arugula. Mixed greens work well too, an assortment of spinach, kale and arugula. For the best nutritional value, skin iceberg lettuce.

Vegan Southwestern Layered Salad arugula
Vegan Southwestern Layered Salad – arugula

Add Black Beans and Corn

Next add cooked black beans. You can cook these yourself, however for a quick meal, used one can of beans, drained. No need to heat up canned beans. I use organic canned black beans. Pick your favorite brand.

Next add a layer of organic, non GMO corn, frozen or canned. If using frozen corn, cook first. No need to heat up for canned corn.

Vegan Southwestern Layered Salad corn and beans
Vegan Southwestern Layered Salad – non GMO corn and black beans

Add Chopped Red Onions

Chop 1/2 of a small to medium red onion. I use a mini chopper to do this quickly.

Vegan Southwestern Layered Salad red onions
Vegan Southwestern Layered Salad – chopped red onions

Add Chopped Tomatoes

Next add fresh tomatoes, chopped into bite sized pieces. I don’t have ripe tomatoes from my garden yet. I purchased small organic tomatoes and used six of those. Diced tomatoes from a can may be used as well, if fresh tomatoes aren’t available or if you want to sped up the prep time. Drain well first.

Vegan Southwestern Layered Salad - tomatoes
Vegan Southwestern Layered Salad – chopped tomatoes

Add Diced Green Chilies

I purchased a small can of diced green chilies, medium spice level. Dice your own favorite peppers, from green bell peppers to hot jalapenos, or add diced canned mild green chilies, drained. Or omit this layer if you don’t want any heat.

Vegan Southwestern Layered Salad green chilies
Vegan Southwestern Layered Salad – green chilies

Add Vegan “Chicken”

This layer, and the next one, are totally optional. I seldom use vegan “meats” however, for this salad, it seemed perfect. I used Gardein Plant Based Vegan Seven Grain Crispy Chick’n Tenders. While I assembled the layers, I heated these tenders on the stove top. After they crisped up, I allowed them to cool slightly and then sliced up the tenders. Omit this layer if desired.

Vegan Southwestern Layered Salad vegan chick'n
Vegan Southwestern Layered Salad – vegan chick’n

Final Layer Vegan Cheese

For the final layer of my salad, I added shredded vegan cheese. Vegan cheeses have come a looooong way in recent years. Made from plant based milks, such as almond or coconut, these cheeses are flavorful and behave like dairy cheese.

I added a shredded mix of cheddar and mozzarella plant based cheese.

Omit this layer if desired.

Vegan cheese
Vegan Southwestern Layered Salad – vegan cheese

Other Tasty Options

This layered salad is so versatile, making it easy to use what you have on hand. Normally, diced avocados go into any salad I make. I was out of them when I made this one. Feel free to add any of the following to your layered salad:

  • diced zucchini or yellow squash
  • slivered or chopped almonds
  • black or green olives
  • shredded carrots
  • chopped green onions instead of red onions
  • halved cherry tomatoes
  • shredded cabbage
  • avocados or guacamole
  • chickpeas
  • chopped red, yellow or orange sweet peppers
  • any other veggie of choice
  • salsa

The Dressing

For this layered salad, I added sides of non GMO corn tortilla chips, plant based ranch dressing and sugar free barbeque sauce. What a perfect combination…slightly spicy barbeque sauce and creamy cool ranch. That’s why I wanted the vegan chicken as a layer, for the tangy barbeque sauce.

Use a favorite dressing, plant based, or create your own.

Plant based dressing and barbeque sauce
Ready to eat salad with chips, plant based dressing and barbeque sauce
Vegan cheese

Vegan Southwestern Layered Salad

Enjoy this quick and easy layered summer salad.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine American

Ingredients
  

  • 4 - 6 cups chopped greens: arugula or mixed
  • 1 can black beans, drained
  • 1 can non GMO corn, drained may use frozen corn instead...cook first
  • 1/2 red onion, chopped
  • 5 - 6 small tomatoes, chopped
  • 1 small can diced green chilies, mild to hot, drained may substitute pepper of choice
  • 1 package Gardein plant based chick'n, cooked and sliced may omit this layer
  • 1 cup shredded vegan cheese, cheddar or mozzarella may omit this layer

Instructions
 

  • Prepare plant based chick'n according to package directions.
  • While cooking plant based chick'n, layer each ingredient above in a large bowl or container, ending with shredded plant based cheese.
  • Serve with non GMO corn tortilla chips, plant based ranch dressing and sugar free barbeque sauce. Or serve with dressing of choice. Serve immediately. Store leftovers in refrigerator. Makes 4 - 6 servings.
  • Other options: add diced avocado, black or green olives, chickpeas or any other veggie of choice.
Keyword Layered Salad, Vegan

Check Out These Additional Salad Recipes

If, like me, you want to spend as little time as possible in the kitchen this summer, check out these eight fresh salads. Loaded with nutrients, they are perfect lunch or supper meals.

Have a happy…and healthy…season! What summer plans do you have?

Ready to Eat
Vegan Southwestern Layered Salad – ready to eat

 

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Eight Fresh Salads

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May is not only National Salsa Month, it’s also National Salad Month.

As one who embraces a plant based lifestyle, salads are an important mainstay of my diet. However, get the idea of boring salads, with limp iceberg lettuce and tasteless store bought tomatoes, out of your mind. My diet is most definitely NOT boring. And my salads aren’t either!

Check out this round up of eight fresh salads and make one…or all of them…in celebration of this versatile and healthy dish. Simply click the title of each salad below, to go to the recipe.

Eight Fresh Salads title meme

Chopped Veggie Salad

For a highly nutritious salad that works as a stand alone meal or a side dish, you can’t go wrong with a big bowl of chopped veggie salad. Light on greens, this salad includes a wide assortment of chopped veggies from zucchini to chickpeas to red onions. In fact, I use whatever vegetables I have on hand, and top the whole thing with diced avocado.

This mix of veggies is so good…and good for me…that I frequently crave a chopped veggie salad. Top with a sugar free dressing or make your own salad dressing.

Eight Fresh Salads chopped veggies
Eight fresh salads – chopped veggie salad

Lentil, Pomegranate, Kamut Grain Spiced Sumac Salad

From my blogging friend Megan, and her blog Basil and Bay, comes this wonderfully filling salad. Megan combines an ancient grain, called kamut, with lentils, red onion, almonds, pomegranate seeds, dried fruit and pumpkin seeds. This delightful salad combines crunchy, chewy, sweet, and salty ingredients for the perfect balance of flavor.

I can’t wait to try this salad! It looks amazing. Visit Megan’s blog to see all that she offers.

Eight Fresh Salads lentil pomegranate
Eight fresh salads – lentil, pomegranate, kamut grain. Photo from Basil and Bay website.

Radish Cucumber Dill Salad

This simple salad says “summer time” to me. It’s a great way to use garden fresh produce. And any salad with dill in it is a favorite of mine! I grow dill in my garden and love snipping sprigs to include in salads and homemade salad dressings.

This salad is versatile as well. Combine tomatoes, cucumbers and dill. Or add thinly sliced red onion.

Eight Fresh Salads radish cucumber
Eight fresh salads – radish cucumber dill

Orange, Avocado and Green Olives

Although it sounds like an unlikely combination, this salad is delicious and one of my favorite lunches. It combines the flavors of sweet, citrusy Cara Cara oranges, creamy sliced avocado and pungent green olives. I typically add a navel orange to the mix as well, even though I am a Cara Cara orange fiend! Add a sprinkle of chopped cilantro for extra flavor.

Eight Fresh Salads orange avocado
Eight fresh salads – orange, avocado and green olives

Arugula, Potato and Asparagus Salad

From author and teacher Anthony William comes this wonderful salad full of healing foods. It combines asparagus, brussels sprouts, and potatoes with fresh leafy greens, herbs, onion, and a simple dressing. The result is a highly nutritious and delicious meal. Click title link to find the recipe. Or purchase Anthony’s recently updated and revised book Medical Medium, now full of healing recipes.

Eight Fresh Salads arugula potato
Eight fresh salad recipes – arugula, potato, asparagus salad. Photo from Medical Medium website

Vegan Waldorf Salad

One of my favorite salads as a child, I love the combination of juicy red grapes, crisp apples and crunchy celery and walnuts. What about the mayo though? I was a happy lady when I discovered vegan mayonnaise. Waldorf salad is back in my life!

This light salad makes a great lunch or side dish. Look for the vegan mayo in health conscious grocery stores.

Eight Fresh Salads vegan waldorf
Eight Fresh Salads – vegan waldorf salad

Persian Shirazi Salad

From my blogging friend Maya comes this quick and easy salad full of simple, wholesome ingredients, dressed with olive oil and lime. Maya shares that the salad, named for the city in southwestern Iran, is found on almost on every Iranian table at practically every meal.

I can see why! This salad combines cucumbers, tomatoes, red onion, green bell peppers and herbs for a flavorful dish that serves as a main meal or a side dish. Check out the recipe and Maya’s blog, Stirring My Spicy Soul, for more salad recipes and other delicious dishes.

And use a high quality extra virgin olive oil for your salad, such as Nina’s Olivar Almeria Gold. I can highly recommend it. I just ordered another bottle.

Eight Fresh Salads persian
Eight fresh salads – Persian Shirazi Salad. Photo from Stirring My Spicy Soul website

Potato and Herb Salad

This summer favorite gets a healthy twist! I love potato salad. This version, from Anthony William, uses fresh herbs such as chives, parsley and dill. It is full of flavor without using sugar, dairy products or eggs.

Try it at your next family gathering. Or eat the whole salad yourself!

Eight Fresh Salads herbed potato salad
Eight fresh salads – herbed potato salad

Which Salad Will You Make?

Do you love all these fresh salads? I got hungry, just typing up this post. One of these salads is on the menu for lunch tomorrow!

I hope you’ve seen that salads do not have to be boring. They are one of the most versatile and easily prepared dishes. And the recipes are forgiving. Add ingredients or take some away and discover just how fun it is to come up with your own amazing salad recipes.

Which of these eight fresh salads will you make?

Eight Fresh Salads ultimate salad

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Six Easy Vegan Salsa Recipes

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The month of May is National Salsa Month. And today happens to be Cinco de Mayo. It’s the perfect time to celebrate with freshly made salsa.

And not just any salsa.

These six easy vegan salsa recipes come together in a few minutes, using healthy, wholesome ingredients.

At your next gathering or for a cozy family night watching Netflix, delight the taste buds with one of these delicious salsas and a bowl of chips.

For each recipe, simply click on the title link below.

Six Easy Vegan Salsa Recipes title meme

Black Bean and Corn Salsa

This is my favorite snack salsa. It makes an excellent appetizer to put out while family members or guests wait for the main meal.

This flavorful salsa comes together quickly using canned black beans and canned non GMO corn. Add the chopped veggies and the juice of two limes and let it chill for at least an hour. As the flavors blend the taste skyrockets! Serve with non GMO tortilla chips.

Six Easy Salsa Recipes black bean and corn
Six Easy Vegan Salsa Recipes – black bean and corn

Fresh Tomato Salsa

This Pico de Gallo recipe comes from Happy Kitchen.Rocks. Pico de Gallo is a salsa made from fresh diced vegetables. This yummy salsa features fresh tomatoes, cilantro or parsley, garlic, onions and diced jalapeno. Scoop it up with chips or top a Mexican inspired veggie bowl.

Six Easy Vegan Salsa Recipes pico de gallo
Six Easy Vegan Salsa Recipes – pico de gallo (photo from Canva)

Pineapple Salsa with Lime and Cilantro

This salsa with a sweet pineapple twist is the perfect accompaniment for summer cookouts. From Vegan Heaven, this salsa includes fresh pineapple and bell peppers. Serve along with grilled veggies and vegan burgers or as a light meal on its own. And for fun, serve the salsa in a pineapple bowl!

Six Easy Vegan Salsa Recipes pinapple
Six Easy Vegan Salsa Recipes – pineapple (photo from Vegan Heaven)

Homemade Restaurant Style Salsa

Love the free chips and salsa served in restaurants? Now you can make your own restaurant style salsa at home and enjoy it any time. In 10 minutes this easy recipe from Aromatic Essence is ready to eat with chips. Or use this salsa in any recipe that calls for it.

Six Easy Vegan Salsa Recipes restaurant style
Six Easy Vegan Salsa Recipes – restaurant style (photo from Aromatic Essence)

Avocado Mango Salsa

This sweet yet tangy treat from Rainbow Plant Life is another fresh salsa that pairs well with grilled veggies and vegan burgers. Or serve it up with non GMO chips for a great anytime snack. Simply chop veggies, mango and avocado and combine.

Six Easy Vegan Salsa Recipes mango and avocado
Six Easy Vegan Salsa Recipes – mango and avocado (photo from Rainbow Plant Life)

Tomatillo Avocado Salsa Verde

This verde salsa uses roasted tomatillos and avocados for a full of flavor green salsa. The recipe from Wholesome Yum provides simple step by step instructions for roasting the veggies in the oven and then blending them all for a yummy snack served with chips or as a salad or veggie bowl topping.

Six Easy Vegan Salsa Recipes tomatillo avocado verde
Six Easy Vegan Salsa Recipes – tomatillo avocado verde salsa (photo from Wholesome Yum)

Celebrate National Salsa Month

I don’t know about you, but I’m now hungry for salsa!

Celebrate National Salsa Month for the next four weeks by trying a different salsa recipe every week. With the variety offered here, you won’t get tired of salsa. Then again, does anyone ever tire of salsa??

Whether you are grilling outdoors, looking for a quick and easy appetizer, feeding your family on meatless Taco Tuesday or setting out snacks for game night, there’s something for everyone and every occasion here.

And best of all, these healthy recipes are made from fresh, wholesome ingredients. You know exactly what’s in your salsa. And although you can select your favorite brand of tortilla chips, I highly recommend non GMO chips. Look for some of my favorite brands after the post.

Which salsa recipe will you try first?

Six Easy Vegan Salsa Recipes black bean and corn
Six Easy Vegan Salsa Recipes – black bean and corn

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Vegan Chocolate Avocado Mousse

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During March’s National Nutrition Month, a healthy, delicious dessert made from simple wholesome ingredients became a favorite. A local cafe featuring vegan food inspired me to make my own vegan chocolate avocado mousse.

I’ve read about combining avocado with cocoa powder to make this creamy dessert. However, until sampling it at The Veggie Table, I’d never eaten it. Let me tell you, it’s amazing.

This vegan chocolate avocado mousse comes together quickly. And, it’s a great way to use up ripe avocados. I mentioned the recipe in Creating Highly Nutritious Meals. Here is more info about the dessert and my perfected recipe.

Vegan Chocolate Avocado Mousse title meme

Avocados, the Secret Ingredient

Avocados are extremely nutritious. They are fruits, which is why it appears on my list of highly nutritious foods under that category.

This pear shaped fruit is loaded with healthy fats, fiber, protein and 20 different vitamins and minerals including vitamins B5, B6, C, E and K. Avocados contain more potassium than bananas. Plus the good fats contain oleic acid, associated with reducing inflammation in the body and fighting cancer.

Avocados are also high in antioxidants that improve eye health. Additionally, the fruit increases antioxidant absorption from other foods.

Incredibly, a recent study shows that people who eat avocados are healthier than people who don’t. Those who add avocados to their diets have a higher nutrient intake and are 50% less likely to develop metabolic syndrome, a cluster of symptoms that are major risk factors for heart disease and diabetes.

The edible part of the fruit, the yellow/green flesh inside, is rich, smooth and creamy, making it an ideal addition to salads, salsas…and mousse!

Vegan Chocolate Avocado Mousse avocados
Vegan chocolate avocado mousse – start with ripe avocados

Tips for Making Vegan Chocolate Avocado Mousse

Start with ripe avocados. You know the joke about avocados…you wait for them to ripen and then suddenly, they’re overripe.

You want ripe avocados for this mousse recipe. The outer skin appears dark, black almost, and the fruit feels soft and gives to pressure, when the avocado is perfectly ripe.

Using a knife, cut through the skin of the fruit from end to end, on both sides of the fruit, and separate into two halves. Remove the large pit. Using a spoon, scoop out the soft flesh inside.

Use freshly cut avocado right away, as oxygen causes the fruit to oxidize and turn brown. When making the mousse, I cut the avocado last, right before adding it to the blender.

Vegan Chocolate Avocado Mousse half
Vegan chocolate avocado mousse – a freshly scooped half
Vegan Chocolate Avocado Mousse

Vegan Chocolate Avocado Mousse

This creamy, healthy dessert comes together in minutes
5 from 1 vote
Prep Time 10 mins
Chilling Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 ripe avocados
  • 1/4 cup plant based milk
  • 6 tbsp pure maple syrup
  • 3 tbsp cocoa powder
  • dash sea salt

Instructions
 

  • Halve avocados, remove pits and scoop out flesh. Combine with remaining ingredients in a blender.
  • Blend on high speed for 30 seconds. Stop and scrape down sides. Repeat two more times. After scraping down the third time, blend on high for 60 seconds.
  • Scoop mousse into four dessert cups. Cover and chill for at least an hour. To serve, top with fresh berries or fruit.
Keyword Avocado, Chocolate, Mousse, Vegan

 

Vegan Chocolate Avocado Mousse blender
Ingredients for Vegan Chocolate Avocado Mousse in the blender.
Vegan Chocolate Avocado Mouse ready to chill
Vegan chocolate avocado mousse – ready to chill

Enjoying This Dessert

It only takes a few minutes to create this dessert. While dinner simmers on the stove, there’s plenty of time to blend the mousse and pop it into the refrigerator to chill. The smooth and creamy pudding-like dessert is ready to eat fresh from the blender. It thickens up immediately. However, I love the mousse chilled.

When serving, top with fresh berries such as blueberries and sliced strawberries. Raspberries or blackberries make excellent toppings as well. Or add a dollop of whipped coconut milk, chopped nuts or a sprinkle of unsweetened shredded coconut.

Then enjoy. Vegan chocolate avocado mousse is the perfect end to a meal. And it makes a pretty little “fancy” dessert for guests or for a special occasion such as a birthday or anniversary meal.

Have you tried chocolate avocado mousse? Is there another avocado recipe that you enjoy? Share with me your favorites in the comments below.

Vegan Chocolate Avocado Mousse
Vegan chocolate avocado mousse, ready to enjoy.

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Lemon Blueberry Baked Oats

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February is American Heart Month. It serves as a reminder to take care of our hearts by adopting proactive practices that prevent coronary disease. Check out Heart Health Tips, for ways you can live a healthier life.

Oats support heart health. They provide necessary fiber and reduce the risk of heart disease by lowering LDL cholesterol and protecting against oxidation.

I’ve eaten oatmeal since my childhood. Recently I upped my game. I tried overnight oats for the first time. And today, I made my first batch of baked oats. You will love this delicious lemon blueberry baked oats recipe. And it is plant based, of course!

Lemon Blueberry Baked Oats title meme

The Goodness of Oats

A bowl of hot oatmeal, on a frosty morning, starts the day right. However, I love variety and trying new things. Overnight oats offer convenience and endless possibilities. Click the link above for the basic recipe. Then create fun and flavorful overnight oats using different fruits and additions.

Baked oats offer even more options. And they are so good they double as breakfast or a healthy snack. I love blueberries, however substitute blackberries, strawberries or raspberries if desired. Or swap out the berries and lemon for diced apples and cinnamon.

I used gluten free oats. If you don’t have a gluten sensitivity, regular oats are fine. This recipe is vegan and refined sugar free. I adapted it from several recipes that I discovered online.

Lemon Blueberry Baked Oats ready to eat

Lemon Blueberry Baked Oats

This versatile recipe comes together in minutes and delivers a delicious flavor combo.
5 from 2 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups gluten free oats
  • 1 cup boiling water
  • 1/2 cup dairy free vanilla yogurt
  • 1 cup fresh blueberries or substitute frozen blueberries
  • 1 tsp lemon juice
  • 4 tsp lemon extract
  • 4 tbsp pure maple syrup
  • 2 tsp baking powder

Instructions
 

  • Preheat oven to 375 degrees. Place oats in a bowl. Add boiling water and stir to combine. Allow oats to soak for two minutes.
  • Add remaining ingredients. Stir gently to combine. Spoon mixture into an 8X8 lightly greased baking dish.
  • Bake for 45 minutes, or until knife inserted in center comes out clean or mostly clean. Serve warm with a spoonful of dairy free yogurt. Store left overs in fridge and reheat or eat cold. Makes 4 servings.
Keyword Baked Oats, Blueberry, Lemon

 

Lemon Blueberry Baked Oats into the oven
Lemon Blueberry Baked Oats – ready to go into the oven

Tips for Making Lemon Blueberry Baked Oats

Oats are naturally gluten free. However, they are typically processed in facilities with other products that contain gluten. Look for packages of oats that specify gluten free, meaning they were prepped in a facility without contamination with other products.

Substitute frozen blueberries for fresh, if desired. Likewise, substitute fresh lemon zest for lemon extract. The lemon flavoring is subtle and pairs well with the semi-tart blueberries. Adjust maple syrup for more or less sweetness. I used four tablespoons, with a mildly sweet result. And I buy the Silk brand dairy free yogurt at my local Walmart neighborhood market.

Lemon Blueberry Baked Oats out of the oven
Fresh from the oven, lemon blueberry baked oats.

The Test Taste

I tested the recipe this afternoon, after lunch. Greg and I didn’t wait for breakfast time tomorrow. We chose to sample the lemon blueberry baked oats fresh from the oven. Greg added a dollop of frozen coconut whip to his bowl of baked oats and I spooned on a small amount of dairy free vanilla yogurt.

The recipe receives a thumbs up from both of us! It tastes as good as it smells, as it bakes. The texture is soft and slightly chewy with a hint of sweetness. And that lemon blueberry combo is perfect!

I know what’s for breakfast tomorrow. I’ll warm up the baked oats and savor them again. What a wonderful, healthy breakfast for cold winter mornings. I look forward to trying different versions such as apple cinnamon.

Have you made baked oats yet?

Lemon Blueberry Baked Oats spoonful of goodness
Lemon Blueberry Baked Oats – a spoonful of goodness

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Healthy Fried Apples

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Today I noticed I had several apples that needed to be eaten…soon. I’d already purchased a new bag of red skinned apples. What could I do with these three that appeared a bit past their prime?

I have a wonderful fresh applesauce recipe. However, with temperatures hovering around 30 degrees and fresh snow on the ground, something warm and fragrant appealed to me more.

I came up with a simple solution…healthy fried apples.

Healthy Fried Apples title meme

An Apple a Day

We know how beneficial apples are. They play a crucial role in fighting inflammation of all kinds, calming the systems of the body by reducing viral and bacterial loads that inflame the body. In addition, the phytochemicals in apples feed the neurons of the brain and increase electrical activity. That makes them brain food!

Red skinned apples are especially beneficial. The pigments that create that rosy color have anti-obesity properties and strengthen the digestive system. They are the best colon cleanser. Pectin from an apple rids the intestinal tract of bacteria, viruses, yeast and mold. It also helps to eliminate debris that clogs pockets in the intestines.

And yet, we often turn to an unhealthy treat when hungry for a snack. Or we drizzle apples with caramel, pop them into pies or turn them into a side loaded with butter and sugar. Think about those restaurant style fried apples. We may think a side of fried apples is a healthier choice, but it isn’t.

This easy recipe does not contain refined sugar or butter. It’s vegan and gluten free. And it makes an excellent side dish, stand alone meal or simple dessert.

Healthy Fried Apples diced
Healthy Fried Apples – diced honeycrisp apples

Recipe for Healthy Fried Apples

Healthy Fried Apples

Healthy Fried Apples

Warm and fragrant healthy fried apples for a side or a simple dessert
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 4 Servings

Ingredients
  

  • 4 red skinned apples, cored and diced
  • 3 tbsp water
  • 1 tbsp coconut oil
  • 1 1/2 tbsp pure maple syrup
  • 3/4 tsp cinnamon
  • 1/4 tsp vanilla

Instructions
 

  • In a large non stick skillet, add diced apples and water. Stir over medium heat for 1 minute. Cover and cook apples for 4 more minutes, stirring occasionally, until apples are softened and water absorbed.
  • Add coconut oil to skillet. Continue to cook and stir apples for 5 minutes.
  • Add maple syrup, cinnamon and vanilla, combining with apples to coat. Cook and stir 3 to 5 minutes, until apples are cooked through completely. Serve immediately. Makes 4 servings as a side or 2 servings for main course or dessert.
Keyword Fried Apples
Healthy Fried Apples in the pan
Healthy Fried Apples – stirring and cooking with water

Tips for Healthy Fried Apples

Here are a few tips for creating your own apple side.

Add a bit more water, if needed, while cooking. With medium heat I had no problem with apples sticking to the pan.

Check apples every minute while they are cooking, covered. Stir and cover again.

Omit coconut oil, if desired. Add more water instead, as needed. Or add a tablespoon of plant based butter.

Feel free to add a sprinkle of nutmeg along with the cinnamon.

Top healthy fried apples with walnuts or raisins, if serving as dessert.

I enjoyed these wonderful fried apples so much that they became my lunch today. And they truly were perfect for a cold, overcast day. The mouth watering aroma as they cooked warmed me before I even took my first bite!

Plus, as I prepared this dish, another recipe idea came to mind featuring fried apples. I’ll let you know how it turns out!

Healthy Fried Apples
Healthy Fried Apples ready to eat.

Learn more about the benefits of apples and other foods in Anthony William’s book below. Click photo to purchase on Amazon.

 

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Vegan Overnight Oatmeal

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For the last four and a half years, my daily breakfast consists of celery juice and a fruit smoothie. At least, most of the time it does. Occasionally, during the colder winter months, I’ll substitute a bowl of hot oatmeal for the smoothie.

I grew up eating stick-to-your-ribs oatmeal, with added milk and sweetener. As one who avoids animals products, sugar and gluten, my oatmeal today is healthier. Gluten free oats, no sugar and no dairy milk. For convenience I typically use packets of organic, gluten free oatmeal.

For several years I’ve wanted to try vegan overnight oatmeal, a breakfast recipe prepared the night before and then popped into the refrigerator until morning. I finally did so, with the awareness that January is National Oatmeal Month. Last night I prepped my first two vegan overnight oatmeal jars and Greg and I enjoyed them for breakfast this morning, after our celery juice.

They are so easy to make.

Vegan Overnight Oatmeal title meme

 

Simple Wholesome Ingredients

After researching overnight oatmeal I discovered the basic recipe consists of two ingredients: oatmeal, in my case gluten free, and a liquid. I used plant based milk.

Oatmeal

Start with half a cup of rolled oats, also considered the “old fashioned” kind of oatmeal. I prefer gluten free oats, due to a gluten sensitivity. If you tolerate regular oatmeal, use that. (Not sure if you are gluten intolerant? Check out these eight symptoms.)

Plant Based Milk

Add two thirds cup of plant based milk of choice. I used unsweetened almond milk. Unsweetened coconut milk or unsweetened almond/coconut milk works too.

The combined milk and oats chilling overnight creates a creamy, ready to eat oatmeal by morning, as the oats absorb the milk.

Vegan Overnight Oatmeal into the fridge
Vegan Blueberry Overnight Oatmeal ready to go into the fridge.

Add Additional Ingredients

After combining the two main ingredients, the fun begins. Add fresh berries, bananas or other fruit, about one fourth to half a cup. Include walnuts or pecans…a couple of tablespoons. Love raisins? Add those. Any kind of fruit, chopped into small pieces works.

If using apples, add a half teaspoon of cinnamon. Need a little sweetening? Skip the processed sugar. Add chopped dates or a spoonful of pure maple syrup.

Chia seeds add protein and help the oats set up. Sugar free nut butters add flavor and protein as well. Play around with the foods that you like and create your own delicious flavor combos. Just start with half a cup of uncooked rolled oats and two thirds cup of plant based milk as the base.

Vegan Overnight Oatmeal prepped
Prepped vegan overnight oatmeal…apple cinnamon and blueberry.
Vegan Overnight Oatmeal Blueberry

Vegan Blueberry Overnight Oatmeal

This quick breakfast comes together in minutes and then sets up in the refrigerator overnight.
Prep Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 1 Serving

Ingredients
  

  • 1/2 cup gluten free rolled oats
  • 2/3 cup unsweetened plant based milk such as almond
  • 2 tsp chia seeds
  • 1/4 tsp vanilla extract
  • 1 tsp pure maple syrup
  • 1/4 cup fresh blueberries

Instructions
 

  • Combine oats and plant based milk in a container such as a small mason jar or bowl. Stir well.
  • Add remaining ingredients. Stir to combine. Cover container with lid or cloth and chill at least four hours in the refrigerator.
  • In the morning, stir oatmeal. Heat, if desired, in microwave for one minute. Or warm in pan on the stove. Or eat oatmeal cold. Add additional fruit for topping, if desired. Makes one serving.
Keyword Overnight Oatmeal, Vegan

 

Vegan Overnight Oatmeal ready to eat
Vegan overnight oatmeal chilled and ready to eat.

Vegan Overnight Oatmeal Tips

For the apple cinnamon oatmeal, I made the recipe the same as the blueberry except that I added half a teaspoon of cinnamon and replaced the blueberries with half a cup of chopped apple. Next time I’ll toss in a tablespoon of chopped walnuts.

These 8 ounce mason jars, with lids, are the perfect containers.

For creamier oatmeal, use a bit more milk. Or slightly reduce the amount of liquid and add two or three tablespoons of plant based yogurt.

Try fun combinations such a banana and peanut butter oatmeal or mixed berries and unsweetened shredded coconut or chocolate and almonds. Use two to three tablespoons of cocoa powder. How about pumpkin oatmeal? Add one third cup of pumpkin puree, half a teaspoon of cinnamon, a dash of nutmeg and a tablespoon each of pumpkin seeds and dried cranberries.

Eat the oatmeal cold, straight from the fridge or warm it to take the chill off. You don’t need to cook the oatmeal, just warm it. I placed my blueberry oatmeal in the microwave for 6o seconds.

Delicious Breakfast

I enjoyed the vegan overnight oatmeal this morning for breakfast! It was creamy and delicious with semi-tart pops of blueberry flavor. And vegan style, overnight oats are healthy too and just as filling, I discovered, as the steaming bowls of oatmeal my mother made.

Although I’ll continue to drink a fruit smoothie most mornings, the overnight oatmeal is perfect for a weekend breakfast. I look forward to trying out a variety of flavor combos!

Have you tried overnight oats?

Vegan Overnight Oatmeal Blueberry
Vegan blueberry overnight oatmeal.

Make Vegan Overnight Oatmeal with these finds from Amazon:

 


 

 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

Recipes for National Blueberry Day

This post may contain affiliate links. Please read my Disclosure Policy for details.

July is National Blueberry Month and the 8th, National Blueberry Day. Summer provides the perfect opportunity to enjoy this seasonal fruit. Thankfully, however, frozen blueberries allow us to benefit from their goodness year around.

Wild blueberries, especially, offer amazing health benefits. Check out how they boost health and support wellness here. My dad introduced me to blueberries while I was still a toddler. He loved blueberry pie and cobbler. I’m grateful that I grew up appreciating this dark blue berry.

After embracing a plant based lifestyle, I discovered it’s not only simple to include blueberries in my diet, it is extremely desirable!

Check out these easy recipes for National Blueberry Day and enjoy summer’s bounty!

Recipes for National Blueberry Day title meme

Easy Ways to Include Blueberries

Before sharing links to recipes, consider these simple ways to add blueberries to your diet.

  • add fresh or frozen berries to smoothies and smoothie bowls
  • top pancakes or waffles with blueberries
  • use as a dessert topping, such as for vegan wacky cupcakes
  • mix fresh or frozen blueberries with other berries for a simple fruit bowl
  • my favorite, grab a handful of fresh blueberries to snack on
Recipes for National Blueberry Day pancakes
Recipes for National Blueberry Day – gluten free pancakes with organic maple syrup and fruit

Recipes for National Blueberry Day

Try any of these delicious blueberry recipes in today’s round up. They are all healthy versions of traditional favorites.

Gluten Free and Oil Free Blueberry Mini Bites

These snack sized blueberry muffins are perfect with afternoon tea or to pack along on a picnic. And they are gluten, oil, egg and refined sugar free as well, making them extra healthy.

Recipes for National Blueberry Day mini muffins
Recipes for National Blueberry Day – mini muffins

Raw Wild Blueberry Pie

This wonderful plant based recipe, from Life Changing Foods by Anthony William, is sugar and gluten free, with no baking required. Light, fruity and so satisfying, this pretty pie is perfect for holidays or special occasions.

Recipes for National Blueberry Day pie
Recipes for National Blueberry Day – raw pie

Vegan Blueberry Banana Bread

Do you enjoy banana bread? This one ups the yums by adding wild blueberries. This beautiful loaf is free from gluten, refined sugar, eggs and diary products. However it’s full of flavor. I love a slice of this bread with a cup of herbal tea.

Recipes for National Blueberry Day bread
Recipes for National Blueberry Day – blueberry banana bread

Blueberry Scones

I love scones. They perfectly complement a cup of hot tea. The challenge is finding a vegan recipe that is also gluten free. This recipe is the best one I’ve tried yet, although I’m always on the hunt for more scone recipes.

These blueberry scones are so easy to make, and they are gluten, dairy, refined sugar, egg and oil free. And the taste? They are wonderful and satisfy my desire for a tea time treat.

Recipes for National Blueberry Day scones
Recipes for National Blueberry Day – scones

Healthy Blueberry Crisp

I’m excited to try this recipe from the blog Erin Lives Whole. This blueberry crisp is vegan, gluten free and comes together in just ten minutes. Instead of a traditional crust for the topping, Erin combines oats with almond flour, walnuts, coconut oil and maple syrup.

Recipes for National Blueberry Day crisp
Blueberry crisp – photo from Erin Lives Whole blog.

Triple Layer Vegan Blueberry Cheesecake Bars

And one more luscious dessert from Erin Lives Whole. These cheesecake bars, using vegan cream cheese, granola and a chia blueberry jam, look amazing. I am excited to try them as well.

Recipes for National Blueberry Day cheesecake
Triple Layer Blueberry Cheesecake Bars – photo from Erin Lives Whole blog.

Favorite Blueberry Dessert

I love blueberries so much that any dessert featuring these berries is a winner with me. What I love even more are these healthier versions of blueberry desserts that don’t contain unwanted sugar, fat, eggs or dairy products.

I hope you’ll enjoy these special treats. And remember that the whole month of July is for celebrating the blueberry. I’d love to see what you create with these tasty berries.

Recipes for National Blueberry Day smoothie bowl
Recipes for National Blueberry Day – smoothie bowl

 

Baking Finds from Amazon:

 


 

 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

10 Easy One Pot Vegan Meals

This post may contain affiliate links. Please read my Disclosure Policy for details.

A one pot meal uses simple ingredients and just one pot or skillet to prepare a delicious lunch or dinner. Typically, the meal is ready to eat in under 30 minutes. And these 10 easy one pot vegan meals take this convenient concept one step further. They are all plant based.

When you need a quick and nutritious meal, try one of these. Whether you are vegan or not, I think you’ll find them an amazing option for a satisfying meatless meal.

10 Easy One Pot Vegan Meals

Round Up of 10 Easy One Pot Vegan Meals

I love the convenience of these easily prepared meals. Using a soup pot, dutch oven or skillet, a hot, nutritious dinner is on the table in short order. One pot means less mess in the kitchen and a speedy clean up too. Less time in the kitchen frees up more time to spend with family, play outside or enjoy some downtime in the evening.

Check out these recipes from Journey With Healthy Me and other awesome health conscious, foodie bloggers. Just click on the underlined titles to go to the recipes.

Vegan Pot Pie Soup

from Journey With Healthy Me

This yummy alternative to traditional pot pie brings all those homey flavors into a soup that’s dairy free. It’s comfort food without the distress that dairy products can bring.

10 Easy One Pot Vegan Meals pot pie soup
10 easy one pot vegan meals – pot pie soup

Creamy Tomato One Pot Pasta

from Food With Feeling

This dinner comes together in minutes using pantry staples. Swap out the fresh vegetables for frozen, if desired. And use gluten free pasta of your choice, if you are gluten sensitive.

Basic One Pan Pasta

from Feel Good Foodie

Martha Stewart perfected the one pan pasta recipes, back in 2013. Uncooked pasta is added to the pot, along with the other ingredients, and they all cook together. I’ve tried several of these recipes and they work! You don’t have to precook the pasta. This recipe is a basic version that’s easy to adapt. Add more veggies or herbs, if desired.

 

One Pan Pasta
10 easy one pot vegan meals – basic one pan pasta. Photo from Feel Good Foodie blog.

Creamy Vegan Caprese Pasta

from She Likes Food

This simple pasta dish uses fresh cherry tomatoes and basil. Use penne pasta, regular or gluten free. This recipe makes a great summer time meal.

Creamy Caprese Pasta
10 easy one pot vegan meals – creamy caprese pasta. Photo from She Likes Food blog.

Thai Peanut Zucchini Noodles

from Flavor the Moments

I love Thai food. This easy to prepare meal combines zucchini noodles with veggies in a Thai peanut sauce.  This light, summery meal does require a spiralizer, to turn zucchini into noodles. Pick up one below.

Vegan Thai Peanut Zucchini Noodles
10 easy one pot vegan meals – Thai peanut zucchini noodles. Photo from Flavor the Moments blog.

Creamy Spinach Pasta

from Karissa’s Vegan Kitchen

One pot, 10 simple ingredients, 10 minutes for this flavorful dish! The recipe calls for vegan cream cheese, or the recipe creator provides a DIY version that you can substitute. As with all the pasta dishes, you can use gluten free pasta if you want.

One Pot Creamy Spinach Pasta
10 easy one pot vegan meals – creamy spinach pasta. Photo from Karissa’s Vegan Kitchen blog.

Cowboy Beans

from Contentedness Cooking

I can’t wait to try this recipe! Really, I’ll be cooking these up this weekend. This hearty meal uses a homemade, sugar free BBQ sauce, recipe included, or you can substitute your favorite brand. Ready in just 15 minutes, Cowboy Beans are perfect to take to family gatherings.

Cowboy Beans
10 easy one pot vegan meals – cowboy beans. Photo from Contentedness Cooking blog.

Veggie Spring Rolls Fried Rice

from Vegan Richa

Do you love those spring rolls that come with Chinese food? Then you’ll love this gluten free, nut free recipe that’s ready to eat in 30 minutes. Use up that leftover rice in the fridge for this one.

Veggie Spring Rolls Fried Rice
10 easy one pot vegan meals – veggie spring rolls fried rice. Photo from Vegan Richa blog.

Chickpea, Cashew & Broccoli Skillet

from Make It Dairy Free

This delicious combination of chickpeas, broccoli and cashews in a savory garlic sauce is ready in 20 minutes. Use a skillet for the Chinese takeout inspired dish.

Chickpea, Cashew and Broccoli Skillet
10 easy one pot vegan meals – chickpea, cashew and broccoli skillet. Photo from Make It Dairy Free blog.

Aloo Matar Soup

from Journey With Healthy Me

And finally, this soup is inspired by the mildly spicy Indian dish, Aloo Matar. Potatoes, onions, garlic and peas combine in a rich tomato broth seasoned with garam masala and curry. I created this recipe during my 62 Outrageous Things to Do for My 62nd Birthday celebration.

I hope you’ll visit the other blogs and find more healthy and delicious recipes to try. Happy cooking…and enjoy spending less time in the kitchen!

10 Easy One Pot Vegan Meals aloo matar soup
10 easy one pot vegan meals – aloo matar soup

Check out these Amazon finds:

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.