Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.




Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)


  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.








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Roast Garlic Hummus with Herb Roasted Vegetables

August 16, 2016 at 2:37 pm (Recipes, Vegan/Vegetarian) (, , , , , , , , , )

Hummus is a nutritious and versatile item to have in your repertoire.  Great as a dip, of course, but also substantive enough to form part of a light meal on its own.  It also takes no time to make fresh when you have canned chickpeas on hand and is simple to jazz up with different flavors.  Like this roast garlic version.  When you’ve got a roast going in the oven, wrap a bulb of garlic in foil and throw it in along for the ride.  Then keep it in the fridge for a ready supply of sweet, roasted garlic for boosting the flavor in your recipes.

With our hummus, we’re serving roasted broccoli, carrot and sweet potato, which needs nothing more than a drizzle of olive oil and some herbs from the pantry for a light, easy weeknight supper that delivers all your macro needs.  Love being able to eat fries for dinner and feel good about it too.

Roast Veg and Hummus

Roast Veg and Hummus2

Ingredients (serves 2)

Roast vegetables:

  • 1 small sweet potato, scrubbed and cut into 1/2 inch sticks
  • 1 head broccoli, cut into bit-sized florets, stem peeled and roughly chopped
  • 2 small carrots, scrubbed and cut into 1/3 inch sticks
  • 3 tbsp EVOO
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp dried oregano
  • optional: 1/2 tsp cayenne pepper

Roast garlic hummus:

  • 1 can chickpeas, rinsed and drained
  • 1 clove roasted garlic
  • 2 tbsp lemon juice
  • 1 tbsp tahini
  • 4 tbsp EVOO (makes a fairly chunky hummus – add more if you prefer it more runny and smooth)
  • salt and pepper to taste
  • optional: chili flakes


  1. Preheat the oven to 425degF / 220degC and line a roasting pan with baking paper.  In a large bowl, toss together all the ingredients for the roast vegetables and transfer to the lined pan, spreading out the vegetables evenly.  Bake for 20-25 minutes, stirring occasionally, or until the sweet potato is tender and golden.  Adjust the heat down if the broccoli is browning too quickly.
  2. Meanwhile, place the chickpeas, roasted garlic, lemon juice and tahini in the bowl of small food processor.  Pulse until the mixture resembles breadcrumbs, then add the olive oil gradually, continuing to process until the hummus is nice and smooth.  Season with salt and pepper to taste.
  3. Serve the hummus with the vegetables hot from the oven, sprinkled with chili flakes if using.


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