Oatmeal Stuffed Baked Apples

Prep Time: 2 hours      Cook Time: 30-60 min     Yield: 4 large or 6 small servings


  • 3 firm apples 
    • Honeycrisp, Fuji, or Braeburn if you like 'em sweet
    • Gala, Granny Smith, or Jonagolds if you like 'em tart
  • 2 cups steel cut oats (rinsed, soaked for 2 hours, then drained)
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • zest of 1 mandarin (optional...if you're feeling zesty!)
  • 7 Medjool dates, chopped
  • 2 tbs ground flax seeds
  • 1/2 cup chopped nuts (I got for walnuts or pecans) 
  • 2 cups vanilla almond milk (or plain milk + 1 tsp vanilla bean) 
  • pure maple syrup or raw honey for drizzling



  1. Preheat oven to 350F.

  2. Wash and core your apples. If you don't have a corer, like me, use a paring knife and cut a 1" square around the center of the apple from the top and bottom. Then push the cut portion out through the top. 

  3. In a large mixing bowl, add your dry ingredients and mix well. Then add the soaked (but fully drained) oats and milk and mix until well combined.

  4. Put your apples in a deep baking dish greased lightly with butter. Mmmmmm.

  5. Fill each apple with the mixture and then spoon all of what's leftover around the apples. Pack it all down too. 

  6. Place dish on the center rack of your oven, uncovered. If your apples are small, they'll probably take about 30 minutes to bake. If they are large, they could take close to 1 hour. Peek in on them around the 30 minute mark. You'll know they're ready by how they smell and look, how easily a knife penetrates through the apple, and whether or not the oats have soaked up all the liquid and are set in the dish. 

Get creative with how you enjoy this dish. It could easily be part of a dessert as well! Have fun! 

Chia Seed Cereal


Prep Time: 5 minutes          Cook Time: 20 minutes (optional)           Yield: 4 servings


A grain-free alternative to traditional oatmeal that's just as enjoyable and satisfying! 


  • 4 tbs chia seeds
  • 4 tbs ground flax seeds/flaxseed meal 
  • 1 cup full fat coconut milk (from the can)
  • 1/2-1 cup water or almond milk, depending on how thick of thin you want it
  • 1/2 tsp vanilla extract
  • 2-3 tsp cinnamon
  • pinch of sea salt


  • fruit (try bananas, blueberries, apples, strawberries, or peaches) 
  • nuts or nut butter
  • freshly ground nutmeg, allspice, and/or cardamom 




  1. In a small saucepan, combine seeds, coconut milk, water, vanilla, spices, salt and whisk until well combined.
  2. For cool oatmeal: Allow to set in the refrigerator, covered, overnight. For hot oatmeal: allow to set in the refrigerator, covered, overnight. Then, cook on low heat, covered, for about 20 minutes, stirring occasionally.*
  3. Top with desired add-ons and enjoy!

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Nut Butter



Making your own nut butters is HEAPS cheaper than buying them already made and it's both fun and easy! This recipe works for coconut, almonds, walnuts, pecans, sunflower seeds, sesame seeds, etc. I've made butters at home for almost every nut and seed you can name. I love experimenting with foods and I encourage you to do the same! 

Ok, now here's a note about doing this with nuts and seeds. The cooking times will vary but the process is exactly the same...EXCEPT, if you want crunchy seed or nut butter, process about 75% of the batch until completely smooth, and then add the rest in and process until chopped and combined. Seeds roast quickly just as the shredded coconut does. Nuts take a little longer. Keep in mind that coconut has STABLE saturated fat which is ideal for cooking and heating. Seeds and other nuts contain different types of fat and are not great for heating. So, I recommend sticking to raw or only SLIGHTLY roasted nut and seed butters. Enjoy! 



  • 1/2 lb unsweetened, dried coconut (shredded or flaked, doesn't matter) 

what to do

  1. Preheat your oven to 350F. If you want raw coconut butter, start at step 4. 
  2. Spread the coconut out flat on a baking sheet. It's OK if the layer is thick, just make sure it's level for even toasting!
  3.  Bake the coconut at 350F for about 3 minutes, then switch to broil and cook an additional 1-2 minutes. This process happens QUICK. A minute over and your coconut may start to burn so keep an eye on it!
  4. Add the coconut to your food processor with the standard blade in place. A quality, high powered blender may work as well!
  5.  Process until smooth. This takes just a few minutes when the coconut is hot, and possibly a few minuted more when it's raw. Depends on your machine. The longer you keep the blade running, the smoother it will be. So, if you want crunchier coconut butter, check it after a minute or two and test out the consistency. 
  6. Store butter in an airtight, glass container and let cool slightly before closing. Keep at room temperature, do not refrigerate! 
photo 2-2.JPG

Add-ins are a great way to have fun with homemade butters and create different flavor profiles! Recommended add-ins:

  • pecans 
  • cinnamon
  • cocoa powder
  • vanilla extract
  • dark chocolate (85% or higher)

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Vegan Ice Cream

Vegan Ice Cream

Makes: about 6 servings

I was lying on the couch with my kitties one night after dinner and I started thinking about dessert. It happens. Because I don't bring junk or processed food into my house, when I decide I want to make something sweet, it's usually a very experimental and creative process. I tend to enjoy sweets that you can bite into, like cookies, brownies, etc. I'm not a huge fan of ice cream, frozen yogurt, or popsicles because they melt too fast and are extremely sweet without being satisfying. I need texture. THIS recipe gives me everything I need and more. It's creamy, dense, nutty, doesn't melt like traditional ice cream, and tastes amazing. Plus, the possibilities for toppings and add-ins are endless!


  • 3 frozen bananas (make sure they are very ripe before freezing)  
  • 1 cup roasted walnuts and pecans
  • food processor

 *If you want to experiment with other fruit options, keep in mind that bananas have the lowest percentage of water in their flesh. Any other frozen fruit will likely yield an icier texture with a higher tendency to melt. But don't let that stop you. Next time I'm going to try frozen mango and roasted coconut flakes! 


For creamy ice cream: 

  1. Add the roasted nuts to your food processor and process until smooth.
  2. Add the frozen banana and process again until smooth. 

For chunky ice cream: 

  1. Follow steps 1-2 above using only about 3/4 of the nuts and banana.
  2. Once the mixture is completely processed and smooth, add the remaining nuts and and pulse until desired chunkiness is met.  

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Black Bean Chipotle Hummus


Prep Time: 15 minutes           Yield: 10 servings

Who doesn't love hummus? Seriously. I love the texture, the versatility, the satiability, the taste...everything! And just because I favor a dietary lifestyle which doesn't regularly include beans does not mean I don't still enjoy them from time to time. And this hummus, my friends, is certainly something to enjoy! 

Just FYI, I'm a huge fan of not wasting food. And I also really enjoy using what I have as opposed to acquiring new ingredients to make something different. I wanted to make this hummus because I'll be camping this weekend and it's a quick, easy, nutritious and delicious food to bring with me. I was quickly overwhelmed looking at hummus recipes online because many called for only a portion of a can of beans (what do I do with the rest?), or tahini (I don't have any, nor do I have enough sesame seeds to make it myself), or chipotle chilies (nope, don't have those either). So, I improvised and came up with my own I always do. 



  • 3/4 cup sunflower seeds
  • juice of 2 large lemons
  • 2 oven-roasted garlic cloves
  • 4 tbs olive oil
  • 2 tsp ground cumin
  • 1 tsp ground chipotle
  • (1) 15-oz can of garbanzo beans
  • (1) 15-oz can of black beans
  • a few tbs of water
  • Himalayan salt or sea salt to taste
    • food processor
    • silicone spatula
    • strainer
    • measuring utensils


  1. Add sunflower seeds to your food processor bowl and process until a paste is formed. This will take several minutes. 
  2. Add lemon juice and process until combined, scraping down the sides and bottom of the bowl if necessary. 
  3. Throw in the garlic cloves and process until smooth. On my prep days, I roast garlic along with my sweet potatoes, beets, green beans, and whatever other yumminess I care to roast. So, I had a roasted head of garlic in the fridge from last week and I used cloves from that.
  4. Add olive oil (tbs by tbs), cumin, and chipotle and process until well combined. 
  5. Strain and rinse the garbanzo beans until the water runs clear. Add them slowly to the food processor while it's running and process for about 2-3 minutes or until a smooth, thick paste is formed.
  6. Repeat step 5 with the black beans.
  7. While the food processor is still running, add water 1 tbs at a time until the desired consistency of the hummus is met. I used 3 tbs total and I prefer my hummus thick! 
  8. Season with salt to taste and store according to the photo caption below.

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