Purple Oatmeal


Now that the name has caught your attention, this oatmeal is simply made with blueberries and coconut. No dates and no bananas as requested by a dear follower. If you want to see a specific recipe that suits your food intolerance or preference, please feel free to reach out to me and I’ll do my best to come up with something delicious.


This recipe is very simple. Only three ingredients + a sweetener if you want to use one. I used frozen blueberries because I live in the desert, and that’s the best I can get. We have fresh ones that come from the States, but they’re expensive and I try to not buy things that are shipped from across the world. Because they’re probably not that fresh and picked too early, before they ripen.


Buying only local is hard to do in Saudi, since most of the goods we have here are imported, buttt we have a lot of dates. LOTS of dates. Which makes me very happy and grateful. We also grow cucumbers (another favorite) zucchini, tomatoes, lemons, pomegranate, figs, some leafy greens, and some other vegetables.

Purple Oatmeal

Ingredients:

  • 1 cup rolled oats
  • 1+1/2 cup blueberries (I used frozen)
  • 2 heaping tablespoons shredded coconut
  • maple syrup or coconut sugar to taste
  • 1+1/4 cup  of almond or coconut milk (optional)

Steps:

Method #1

  1. Bring 2 cups of water to a boil then add the oats and reduce the heat
  2. When half of the water is absorbed, add the blueberries
  3. When all the water is absorbed
  4. Turn off the heat and add the coconut and the sweetener if using it.

Method #

  1. Add blueberries to the bottom of your jar
  2. Top them with the oats then the sweetener if using any
  3. Top them with the shredded coconut
  4. Top them with more blueberries
  5. Then pour the milk over them
  6. Close the jar and place in the fridge to chill
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Plant-Based Grocery List

One of the keys to succeeding in a healthy diet, especially a plant-based diet, is to stock up on food at home and have options of healthy meals and snacks ready. So you’re not tempted to order in or fill yourself up with junk food.

Below is a list of what I usually have in my kitchen. It varies depending on the season (always try to buy local and in season!) Eating a plant-based diet can be cheap! As long as you avoid ready made packaged items, then you’re good! Being healthy doesn’t mean that you should buy those “human made” bars, boxes, or super powders! Keep it at whole foods and keep it simple. Always read the ingredients list, it’s far more important than the nutrition label!

Plant-Based Grocery List

Grains:

  • Rice (brown, white, wild, any kind really)
  • Quinoa
  • Oats oats oats! I use rolled oats.
  • Buckwheat groats
  • Amaranth
  • Barley
  • Bulgur
  • Corn

Grain Products:

  • Pasta
  • Pita bread
  • Rice cakes

Flours:

  • Sprouted spelt flour
  • Whole wheat flour
  • quinoa flour

Veggies: 

  • Potatoes
  • Sweet potatoes
  • Cucumbers
  • Bell peppers
  • Tomatoes
  • Broccoli
  • Beets
  • Lettuce
  • Spinach
  • Carrots
  • Cauliflower
  • Zucchini
  • Squash
  • Mushrooms

Fruits: 

  • Bananas
  • Dates
  • Oranges
  • Strawberries
  • Apples
  • Frozen berries
  • Mangos
  • Apricots
  • Peaches
  • Figs
  • Melons
  • Papaya
  • Coconut
  • Avocado

Legumes:

  • Lentils (Red split or green)
  • Black beans, kidney beans, pinto beans, etc
  • Chickpeas
  • Fava beans
  • Peas
  • Edamame
  • Extra-firm tofu
  • Tempeh (found in Indonesian supermarkets)

Condiments:

  • Sea salt & black pepper
  • Cumin
  • Tomato paste
  • Mustard
  • Soy sauce or tamari sauce (gluten free)
  • Sriracha
  • Silken tofu
  • Chili powder
  • Curry powder or paste
  • Dried fruits
  • Coconut sugar
  • Date sugar
  • Maple syrup
  • Raw cacao powder
  • Vanilla bean or pure extract
  • Nutritional yeast
  • Agar agar (sub for gelatine)
  • Applesauce (1/4 cup subs for 1 egg)

Nuts, seeds, & butter:

  • Almonds
  • Peanuts
  • Pecans
  • Walnuts
  • Cashews (great for sauces or vegan cheese)
  • Sunflower seeds
  • Sunflower seed butter
  • Peanut, almond, cashew butter
  • Sesame seeds
  • Tahini
  • Chia seeds
  • Flaxseeds

*To sub for an egg, mix 1 tbsp (chia or ground flax seeds) with 3 tbsps of water, let it set for 15 minutes.

Plant Milk:

  • Coconut & rice milk
  • Almond milk
  • Soy milk
  • Rice milk
  • Oat milk
  • Coconut milk
  • Hazelnut milk
  • Cashew milk

Where to find?

Health stores or online health stores such as iherb.com

Really pay attention to the fruits and vegetables you’re buying! Hold each one of them, look at it, the color, the softness, and the smell.

If you live in Riyadh, then read below:

Fruits and organic veggies: Qassim groves or Tamimi

Organic dates: AlOraini Premium Dates Qassim groves, or from AlQassim itself.

Other: Tamimi, Danube, Lulu supermarkets, and Carrefour.

Mexican Pasta

This recipe is perfect for those who love tofu or want to get used to it. What I love about tofu is that it’s so versatile! You can add whatever flavor you want to it and it’ll absorb it like a sponge!



For best results, don’t just dice the tofu, no crumble it with your hands to give it a grounded texture that’ll absorb the flavors even more (if you love tofu like I do, then that’s not necessary).


I recommend paying the extra cost and buying organic tofu as soy is one of the most genetically modified foods out there.


Mexican Pasta

Ingredients:

  • 250 grams pasta (gluten-free if necessary)
  • 1/2-1 cup Mexican salsa (depending on how saucy you like it)
  • 2 tbsp organic tomato paste
  • 1 red chili pepper diced
  • ~300 grams extra-firm tofu (I used sprouted tofu)
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • salt & pepper to taste
  • oregano
  • avocado for serving

*I used pasta made out of brown rice and quinoa flour and it turned out great!

Steps:

  1. Wash the tofu then place it on a towel and put something heavy on top of it for an hour or so. This will allow the water to leave the tofu, making it very firm and giving it a better texture
  2. In a pot, cook the pasta according to the package instructions
  3. Heat a separate saucepan on low/medium heat, and saute the chili pepper with 2 tbsp of water
  4. Cut the tofu into squares or ground it up with your hands
  5. Add the tofu to the saucepan and top it with the salsa and spices and mix well
  6. After 10-15 minutes, or when the tofu absorbs the sauce and flavors are well mixed together, turn off the heat
  7. Mix it with the pasta or layer it in jars with avocado as I did in the photos.

Grain-free Granola

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I got this recipe from BananaBlondie’s video  which she got from a book. You gotta love this plant-based recipe sharing and tweaking community! She tweaked the recipe a little bit, and I tweaked it a little bit more. Everyone’s feeding off of each other’s creativity. You got to love it. So feel free to add whatever you want to this recipe and please share with me your creations! I have and idea for a completely different combination that I’m so excited to try it and share with you guys!

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Grain-free Granola

Ingredients:

  • 2 cup buckwheat groats soaked
  • 1 cup flaxseeds soaked in 1+1/4cups of water
  • 1 cup shredded coconut
  • 1/4 cup maple syrup*
  • 1 tbsp cinnamon
  • 1/2 cup chopped almonds soaked
  • 1/2 cup dried cranberries
  • 1/4 tsp vanilla extract

*Add more maple syrup if you want it to be sweet. Mine was neutral.

Method:

  1. Drain the buckwheat groats and almonds
  2. Mix everything with a spatula
  3. If using the oven: heat the oven to 200F (~90C)
  4. spread evenly in one layer on a baking sheet and bake for 2 hours
  5. If using a dehydrator, then spread evenly on the sheets and dry for 10 hours, flipping half way through.

*Feel free to add in your favorite nuts, dried fruits, etc. Just keep the flaxseeds as they’re necessary for keeping it together.

 

 

Easy Banana Oatmeal (2 Ways)

An old friend requested this recipe from me after she discovered my page. I can’t believe I haven’t posted this recipe yet. I make this recipe ALL the time! It’s one of my go-to oatmeal recipes.

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Whenever I have ripe bananas (spotted and a bit soft) I make a few jars of oatmeal and eat it for breakfast, lunch, or dinner the next few days. It’s easy and quick. And personally, I don’t need to add any sweeteners, as I find the bananas and cinnamon add enough flavor and sweetness.

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Get creative! Layer it with chia pudding or your favorite nut-butter! Add in your favorite fruits, dried or fresh! Eat it cold or warm, or pair it with nice-cream while it’s warm!!! (Favorite breakfast of all time!)

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Easy Banana Oatmeal (2 ways)

Ingredients:

  • 1 cup rolled oats
  • 2 ripe bananas
  • 1 banana for decoration optional
  • dash of cinnamon
  • 2 tbsp coconut milk optional

Steps:

Method #1

  1. In a small pot, bring 2 cups of water to a boil
  2. Add in the rolled oats and cinnamon and stir
  3. When most of the water is absorbed add the coconut milk
  4. Turn off the heat and mash in the two bananas and mix well

Method #2 overnight oats

  1. In a mason jar, mix one cup of rolled oats with 1 cup+2 tbsp of plant-based milk (almond, coconut, rice, any.) and cinnamon
  2. Add in the mashed bananas and mix well
  3. Eat it right away, or for better taste, let it chill in the fridge for 4 hours or so.

Toppings: Cacao nibs, almond butter, peanut butter, dates, dried cranberries, goji berries, etc.

*If you want your oatmeal to be creamy, then add the oats with the water from the beginning.

*Feel free to add maple syrup, date sugar, or coconut sugar, if you want it to be sweeter.

A Year

It’s been about a year since I published this website. A year is both a very long time and a short time. Depends on how you look at it.

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This time last year, I had no idea that I’d be working at a gym, certified in CrossFit, Zumba, PT, and plant-based nutrition. I never thought that yoga would be my everyday choice of activity instead of lifting. Even though this time last year, I have been a vegetarian for four years; I never thought that I’d go vegan and be this convinced about it. I never thought that I’d meet this many amazing people and connect with a diverse group of interesting souls. I never thought that I’d have two jobs in addition to Sukkari, and thrive on this busy lifestyle. I never thought this many would read my blog.

I’ve gotten outside of my comfort zone and challenged myself many times. I’ve experienced so much during this one year. Yet, I can’t help but feel  like a failure. Ever since I remember being alive, I’ve always struggled with my high ambition. I wanted to do everything. I’ve always wanted to be good at everything. Easily inspired and easily motivated.

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Yes, most of the time I feel proud of myself, but then I feel like I could be doing more. I could be reading more books, learning more, practicing yoga more, dancing more, writing more, traveling more, drawing more, creating more, and the list keeps going on.

I always blame myself or my fear for not accomplishing as much as I plan on. Now it’s time to stop doing that and it’s time to realize that good things take time to happen. I just need to let things unfold by themselves. It’s good to set goals and have dreams; at the same time that could destroy the joy of life. Make you forget to live in the moment and not even enjoy your achievements in the future because you’ve set high expectations. Being attached to your dreams and goals to a point that you lose yourself and what really matters can lead you to waste your time chasing something that might never happen. Not in a bad way, but sometimes things don’t happen because there’s something better in store for us.

I usually don’t feel comfortable sharing something this personal, but I just wanted to share this perhaps someone else struggles with the same issue would resonate with this.

Homemade Cereal with Banana Cream


Since I was a little kid until I hit 20 years old, my favorite breakfast was cereal (now it’s nice-cream with oatmeal if you’re curious) Cocoa puffs, cheerios, you name it. The problem is that they’re filled with sugars and very little fiber. I’ll eat them now, and one hour later I’m starving.


This recipe is from Laura Miller’s video  I just tweaked a few little things and replaced the cashew cream with a banana cream. It’s delicious with coconut/rice milk  or almond milk. And you can turn it into a parfait with the cream.

Homemade Cereal with Banana Cream

Ingredients:

Cereal

  • 2 cups buckwheat groats
  • 1/4 cup maple syrup (more if you want it sweeter)
  • .5 tbsp cinnamon
  • 1/4 tsp vanilla extract

Banana Cream

  • 3 large bananas
  • 3 soft dates
  • 2 tbsp tahini
  • dash of cinnamon
  • 1 tbsp cacao powder optional

Steps:

  1. For the cereal, soak the buckwheat groats for 1-2 hours then rinse it
  2. Mix all the ingredients together very well then spread on Silpat and place the baking tray in the oven
  3. Bake on 200F or 93C for 2 hours.
  4. If you have a dehydrator, then dehydrator on 110F for 10-12 hours
  5. For the cream, mix everything in a high-speed blender or a food processor except for the cacao
  6. If using cacao, then pour half of the mixture into a bowl and add the cacao to the blender and mix
  7. Make your parfait and add anything else you’d want like fruits, cacao nibs, coconut chips, etc.

*I tried it raw and I liked it, but I like anything so don’t take my word for it hehe.