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Even the bags under my eyes have bags….and a recipe ;)

October 30, 2011

It was a GREAT halloween party.

J woke up and fed the kids breakfast, giving me the luxury of sleeping until 9:15.  9:15 people! THREE extra hours….ahhh…it felt just like being kidless again when we could sleep in all morning and dance all night.  And believe me…we danced until nearly one am….which is huge when you have a four year old and and a one year old 🙂

When I finally joined the peeps–the kids had already enjoyed pancakes.  I had been reading a new blog that I discovered yesterday and wanted to try a vegan recipe for “carrot cake oatmeal.” I made it a bit more decadent and used the ingredients that I  had on hand and it came out fantastic.

As you know, we are working hard to eat a lot less meat and to still enjoy food. I really get excited about vegan recipes because I find them to be so creative…but I get irritated with the search for great recipes. Many blogs that I find are thinly disguised eating disorder “blogs” where there is such a fear of fat and food that the actual recipes are limited and it leaves me wondering if anyone can subsist on a half a cup of mixed veggies with fat free dressing. I don’t want to live my life like that and I definitely cannot feed my children and family like that.

Still, one has to strike a balance between living off of a cup of cauliflower and frying all of your vegan food and rolling it in nuts and seeds 🙂  The challenge is to find satisfying dishes that don’t take a year to prepare that are good for you and fun to eat. I’ve been thrilled to stumble across Oh She Glows  written by Angela Liddon. Like many of us, she has struggled to balance healthy eating and exercise and really triumphed. I am enjoying her beautiful photos and have already made two of her delicious recipes…I will be sharing another one tomorrow for Meatless Monday.

I am beginning to despair that I will never have “Mad Skills” with the camera, but here is a photo of the carrot cake oatmeal. You can find Angela’s original version here.

Carrot Cake Oatmeal: Serves 2


1 cup oats

1 cup “Silk Nog” (available during the holidays)

1/2 cup water

1 large carrot (finely shredded)

3 large dates, pitted and chopped

2 tbs shredded coconut

2 tbs chopped pecans


  • Combine oats, silk nog, water, shredded carrot, and dates in a small sauce pan. Bring to a boil. Reduce heat and cook until oats have reached desired consistency and most of the liquid is absorbed.
  • Meanwhile, combine coconut and chopped pecans in a small dry skillet and toast over med heat (about 5 minutes)
  • Place oatmeal mixture in a bowl and top with toasted coconut and pecans. Enjoy!
 I loved the creamy sweetness of this dish and especially liked incorporating a vegetable into breakfast. I wondered if it would taste good since I made quite a few modifications…but it was perfect! For a toddler friendly version, simply leave out the nuts.


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