Garlic Whole Wheat Flatbread (Vegan)

I'm just going to be honest and come out and say it. This morning for breakfast I had an everything bagel with guacamole. Now, before you start judging me, allow me to explain. Last night at work we had leftover bagels that we were able to take home. Being as poor as I am, I'm not about to pass up free food, especially everything bagels- score! What I didn't consider is that we don't have any butter or cream cheese in our house; I rarely consume either of those products. We do have almond butter, but I thought that would be weird. I used to just toast bagels and eat them plain so that's what I was prepared to do until Molly suggested dipping the bagel in some guac. My ears perked up- any excuse to eat more avocados! And you know what? It wasn't half bad! I'd eat it again actually. Plus, topping my bagel with fruits and vegetables is always going to be a healthier option than dairy products loaded with saturated fat and growth-hormones. So the moral of the story is sometimes I eat weird combinations of foods and that's okay and sometimes it's even better that way. 

After that strange, but oh-so-tasty breakfast combination, I thought I should make something a little more...traditional. And what combination is more traditional than garlic and bread? Now for this flatbread recipe you have a few options when it comes to the garlic portion. In my opinion, if you have a little extra time or if you are able to do it ahead of time, you should totally roast the garlic. This will give it a mild, caramelized flavor that won't reek as much havoc on your breath. To roast garlic, all you do is slice the top off of the garlic bulb, just enough to expose the cloves inside. Drizzle with a little bit of olive oil, rub in the oil well, wrap it loosely in aluminum foil and bake at 400 degrees for approximately 45 minutes or until the garlic  is soft. Then you just squeeze the garlic out of the peel and viola! Delicious roasted garlic!

The other options are simpler and will save you some time- just used garlic powder or minced garlic. Whatever you have to do to get that garlic flavor in there! You won't regret it.

This flatbread is great to just have on hand. Whenever I buy flatbread at the store it never goes to waste, I always find ways to use it- usually wishing I had more. You could eat it with your favorite curry dish, use it as a wrap for a sandwich, as crust for pizza or on the side of a salad such as this Curried Lentil Salad.

Garlic Whole Wheat Flatbread

• 1 Package Active Dry Yeast
• 1 Cup Warm Water
• 1 Tablespoon Agave, Pure Maple Syrup or Honey (for non-vegans)
• 1/3 Cup Almond Milk
• 2 Teaspoons Sea Salt
• Garlic (1 roasted bulb, 2 teaspoons garlic powder or 3 garlic cloves, minced)
• 3 1/2-4 Cups Whole Wheat Flour
• Oil for cooking

Makes 12 Flatbreads.

Dissolve yeast in warm water and allow to sit for 10 minutes. Mix in the sweetener, almond milk, sea salt and garlic. Add in flour a little at a time as needed. If you find that the dough is too dry just add a teaspoon of water at a time until the dough is soft again. Turn dough out on to a clean, lightly floured surface and knead for 5 minutes until smooth. Return dough to bowl and cover with a damp towel and allow to rise for one hour. An hour later the dough should have about doubled in size, punch it down and roll the dough into 2 inch balls. Place on a baking sheet, cover with towel and allow to rise for 30 more minutes. Preheat pan to high heat and lightly oil. Roll each ball into a thin circle and one at a time place them in the heated pan. Cook 1-2 minutes until the bread begins to bubble, flip bread and cook another 1-2 minutes. Repeat until all the dough has been cooked. Serve and enjoy!

*You can also mix in onion powder, rosemary, coriander, cumin...get creative!

What do you usually top your bagels with?

Banana Nut Breakfast Cookies (Vegan, Gluten Free)

This morning I woke up to this...

...and this...

No one warned me before I moved out to Colorado that springtime in the Rockies is unlike springtime anywhere else. Apparently, it is the coldest, snowiest, cloudiest season and if you know me, you know I do not enjoy any of those things. I thought I was out-smarting Mother Nature by moving in here in April, but clearly the joke was on me. 

I'm trying to maintain a good attitude about it and tell myself it'll feel like spring soon and that we need the precipitation since we're in a drought, but when that didn't work I took to the kitchen. Homemade cookies are one of my ultimate comfort foods and when those cookies are actually good for you, so much so it's acceptable to eat them for breakfast... double win!

Don't you love the old school blue mason jars Molly found in her grandfather's basement?

These cookies are full of nothing but wholesome ingredients like old-fashioned oats, ground flax seed, almond butter, bananas and a hint of honey. They're soft and chewy and I definitely did not burn my mouth taste-testing one straight out of the oven. They make the perfect grab-and-go breakfast on those cold mornings like today when you hit the snooze button a few times in an attempt to avoid the chilly air. Or bring them on a hike or on a picnic or to the beach. They're filling and satisfying without weighing you down. They're loaded with protein, fiber, potassium, Vitamin E and healthy fats like Omega-3. Plus, they're cookies for breakfast, how can you complain about that? 

*Since we just moved our pantry is still a little sad and empty so I used what nuts and nut butter I had on hand, feel free to substitute walnuts (which I would have preferred to use) or other nuts in place of the almonds and feel free to substitute peanut butter, cashew butter, sunflower seed butter, mac nut butter....or whatever you fancy. You will notice very quickly that both Molly and I love almonds.

Banana Nut Breakfast Cookies

• 1 Ripe Banana
• 1/4 Cup Almond Milk (or other non-dairy milk)
• 1/4 Cup Almond Butter
• 1 Tablespoon Honey (Vegans substitute Pure Maple Syrup, Agave or Brown Rice Syrup)
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Cinnamon
• 1 1/2 Tablespoons Ground Flax Seed
• 1/4 Cup Sliced or Chopped Almonds
• 1 Cup Old Fashioned Oats (make sure they're Gluten Free for those with sensitivities)

Makes 12 cookies.

Preheat oven to 350 degrees. In a medium size bowl, mash banana and add the almond milk, almond butter, honey, vanilla, cinnamon and flax seed. Mix thoroughly. Add the almonds and oats, mix to combine. Batter with be slightly loose and wet. Spoon batter onto a silpat, wax paper or greased cookie sheet. Bake for 10-15 until slightly toasted looking and slightly firm to the touch, be careful not to over bake or they may become crumbly. Allow to cool for 5 minutes and dig in!

*Feel free to mix in other fun ingredients as well such as shredded coconut, dark chocolate chunks or dried fruit.

Are you one of the lucky people experiencing spring weather? 

Tell me about it so that I may live vicariously through you.

Holy Guacamole! (Vegan, Gluten Free)

Anyone who knows me knows how much I love guacamole or just avocados in general. I have been known to order a specific item off a menu merely because it contained avocado. So when Molly and I were invited to dinner last night, we both knew exactly what to bring- any excuse to make guacamole! My name is Joy and I have a problem; I am addicted to avocados.

Many people tend to avoid avocados due to their their high fat content (or green color *ahem Mom*), but this tasty fruit is loaded with healthy unsaturated fats that our bodies needs to thrive. Did you know that our brains are made up of approximately two-thirds fat? Plus, eating healthy fats can help lower cholesterol, maintain a healthy immune system, lower the risk of diabetes, fight against heart disease and stroke, promote cell development and vitamin absorption.[source]  Avocados also contain Vitamin C, Vitamin E, thiamin, niacin, riboflavin, Vitamin B-6, folate, pantothenic acid, fiber and protein.[source] So what are you waiting for? Let's make some guacamole!

Holy Guacamole

• 4 Ripe Avocados
• 2 Garlic Cloves, about 1 Teaspoon, Minced
• 1 Medium Tomato, Diced
• Approximately 1/2 Cup of Diced Red Onion
• 1 Thai Chili Pepper (or Serrano), seeded and minced
• Juice of half 1 Lime
• Sea Salt to taste
• Fresh Ground Black Pepper to taste

Makes 6-8 servings.

In a medium size bowl, mash avocados with garlic using either a potato masher or fork. Mix in the rest of the ingredients. Taste test and add more salt and pepper as needed. Enjoy! Make sure to share it with your friends so you don't eat it all.

A few tips:

• To cut avocados, slice into it length-wise until you hit the pit, then continue running the knife around the avocado against the pit. Twist the two halves apart. Hit the pit with the blade of your knife and twist, the pit should pop right out. Use a spoon to scoop out the fruit. 
• If you prefer chunkier guacamole like I do, mash the avocado just enough to break it up, it'll get mashed more as you mix in the other ingredients.
• Be sure to make guacamole as close to serving time as possible so it looks and tastes fresh.
• Save one of the avocados pits, if you happen to have leftovers and need to store it, place the pit in with the guacamole and cover with plastic wrap, pressing the plastic as close to the guacamole as possible to create a seal. These tricks in addition to the lime will help avoid discoloration. 
• For an extra health boost and more green color, mix in 1/2 Cup of finely chopped spinach.
• Guacamole isn't just for chips. I also enjoy dipping carrots into it for a healthier option, using it as a spread for sandwiches and wraps and of course as a topping for tacos or burritos. 

Planning a Mexican night? You may want to check out my recipes for Whole Wheat Tortillas and Refried Beans Minus the Refry. 

What's your favorite way to eat avocados?