#FruitSoHard - Baked Oatmeal Cups

Monday, November 21, 2016

So I had a lot of overripe bananas...

I've said this before, haven't I? Probably time and time again. Because I buy a LOT of bananas, and I don't always get through them before they're overripe. I freeze a lot of them and make delicious nice cream too. But I inevitably end up making some kind of muffin or bake with overripe bananas. So here is my latest creation--baked oatmeal cups! I hope you enjoy! 


  • 1 tbsp ground flax
  • 3 tbsp water
  • 2 very ripe bananas, mashed
  • 1.75 cups oats
  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch Himalayan sea salt 
  • 1/2 apple, chopped (I used pink lady)
  • 1/4 c walnuts, chopped


  1. Mix flax and water. Let sit for 5 minutes.
  2. Mix the rest of the ingredients. Stir well. Then stir in flax/water mixture. 
  3. Fill 9 muffin cups with mixture. Bake at 350 for 20-25 minutes. Enjoy.

These can be easily modified to suit your tastes. Feel free to add peanut butter, chocolate chips, berries, other nuts, etc. Choose whatever mix-ins you like better and bake! You can even make a base batter and then make several different kinds of oatmeal cups to everyone's liking. Makes breakfast with a family of picky eaters that much easier. :) 

Eat your fruits and veggies, kids.

#FruitSoHard - Breakfast Cookies

Monday, June 13, 2016

So I had a lot of overripe bananas...

I feel like this is how most of my cooking adventures start. I buy a lot of bananas, eat a lot of them, freeze some of them, and STILL have bananas that end up going too brown. And I mean almost-black brown. So I end up making a lot of banana/oat-based creations. This one isn't revolutionary, but I threw it all together and loved how they turned out. I can definitely work on tweaking it, but this is a really good base to work from. I hope you dig them. <3 

Breakfast Cookies

  • 3 ripe bananas, mashed
  • 2 tbsp chia seeds
  • 1/3 cup applesauce
  • 2 cups oats (more for drier cookies)
  • 1 apple, chopped (I used granny smith this time, but I prefer pink lady)
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla
  1. Add all ingredients to a mixing bowl and mix well.
  2. Form into 12 cookies (about 2 tbsp each) on a cookie sheet lined with parchment paper.
  3. Bake at 350F for 20 minutes or until desired firmness. 
  4. Enjoy after they've cooled!
These are so versatile. Leave the apple out and add walnuts, peanut butter, chocolate chips, blueberries, or raisins instead. Or anything else you'd like to try! Let me know if you try them. :)

Eat your fruits and veggies, kids.

#fruitsohard - Watermelonade

Friday, April 8, 2016

Hey, y'all. It's been a minute, hasn't it? I'm excited to be back though. I have lots and lots on my plate, but amazing-fruit season is upon us, so the energy to do it all is at my fingertips! Seriously, summertime fruit is my favorite. And I know a lot of you are experiencing snow right now, so summer isn't even on your radar, but I live in Chronic Summer, a.k.a. Phoenix, Arizona. So it's always on mine. Even though today is cloudy and, well, not hot. :) 

And yes, even though it's not a hot day, I decided to use up the other half of my watermelon (I know--who doesn't eat the whole watermelon, right??) to make a drink a couple of people asked me about yesterday. I didn't have lime, but I do have a lemon tree with a few random stragglers left on it. So I squeezed some juice in my blender, added the watermelon, and BOOM! To my surprise, it's absolutely delicious! Tastes like lemonade. No sugar, no preservatives, no unnatural chemicals. Just delicious fruit. And a bit of water. :) 


  • Juice of one good-sized lemon
  • 1 small "personal" watermelon
  • Water as needed to blend
  1. Squeeze lemon juice into your blender. Remove seeds/strain while juicing.
  2. Carve out the fruit of the watermelon and add it to your blender.
  3. Add a few tbsp water to help the blending process. Pour in more as needed. Blend until you have a liquid.
  4. Add ice, chill, or enjoy immediately.
My watermelon had been in the fridge overnight, so my juice was already chilled. That's another option. And I had half of the ingredients, so I used half a watermelon and half a lemon. Made about 20 oz. And it made me so happy. Haha! I had no idea it was going to taste so wonderful. Enjoy. :) 

Eat your fruits and veggies, kids.

#WheatlessWednesday - Garlic Parmesan Breadsticks

Wednesday, January 13, 2016

You guys! Since going gluten-free, my husband and I rarely eat bread. Not gonna lie--I'm lazy, so I don't make my own. I have started eating Ezekiel bread every so often (okay, sometimes every day when I make avocado toast), but it's not the same as the horrible-for-you white bread I ate while growing up. :) And, while this isn't sandwich bread, it's a seriously delicious, garlicky, gooey-bread breadstick. OMGYUMMM. A friend shared a recipe with me, and we had some Bob's Red Mill mix on hand, so we tried it with that. And we think it's even better this way than with the original recipe. For real, I could eat these every.damn.day. :) So, if you're GF and vegan, you can still eat some delicious breadsticks! 

Garlic Parmesan Breadsticks


  • 1 bag Bob's Red Mill Gluten-Free Homemade Wonderful Bread flour mix
  • 1 packet of active dry yeast (in addition to the one in the bread mix)
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 2 1/4 - 2 3/4 cups non-dairy milk (start with 2 1/4 cups)
  • 1 tsp maple syrup
  • 2 tsp apple cider vinegar
  • 2 tsp olive oil
Butter topping
  • 2 tbsp vegan butter, melted
  • 1/8 tsp garlic powder
  • 1/8 tsp parsley
Parmesan topping
  1. Preheat oven to 400.
  2. In a large bowl, mix the flour, 2 yeast packets, Italian seasoning, and salt.
  3. In another bowl, mix the milk, vinegar, and oil. Then slowly pour into the dry bowl.
  4. Use mixer to beat the flour for 2 minutes on medium.
  5. Grease a baking sheet.
  6. Use olive oil to grease your hands as you evenly form 12 breadsticks on the baking sheet.
  7. In the melted vegan butter, add the garlic powder and parsley.
  8. Brush butter mix and sprinkle parmesan topping over each breadstick. 
  9. Bake for 20 minutes or until they start browning.
  10. Enjoy!
You can dip in a marinara sauce too, which is why we love making these with pasta. Or when we have leftover sauce. Or whenever we want breadsticks. Which has been a lot lately. :)

Original recipe here.

Vegan Coach Mickey Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino