Aug
10

“Hey guys! I’m Mary and I write Chattavore, a food blog based in Chattanooga, Tennessee (which I happen to think is pretty much the best city on earth)! I’m not vegan, but I’m kind of a vegan wannabe. I love to eat at vegan restaurants (I think not cooking with animal products forces more creativity from the chef) and cooking vegan recipes, so I was pretty excited when Crista asked me to guest post here on peace. love.  quinoa.!

“I work for my local school system (I used to be a teacher, but now I’m a behavior analyst), so to me summer means four things: (1) summer break (WOO!); (2) strawberries (okay, that’s really more spring here in the South, but that means summer is coming so WOO!); (3) tomatoes(!); and (4) peaches. PEACHES!

Coconut Peach Oatmeal

“I honestly don’t remember caring too much for peaches when I was a kid. I know my mom bought fresh peaches when I was a kid but most of my peach-eating memories involved canned peaches, usually eaten with cottage cheese. My only vivid memory of a fresh peach was when my grandmother’s friend gave me a peach to bring home (maybe she had a tree? I don’t remember why she gave me a peach!). I held that peach in my hands the whole twenty-minute drive to my grandparents’ house; by the time we got there, the peach fuzz had made my hands itch like crazy.

“Fast-forward to adulthood…I have gotten over my itchy hands and commenced a torrid, seasonal love affair with perfect summer peaches. You know the ones…they just yield when you press on them. You know the skin will give you a fit when you try to peel it off. And when you take a bite, juice goes everywhere. This is the stuff of my dreams, people.

“Peaches and coconut? Gah. Honestly, I am not a big-time eater of oatmeal, but after discovering Megan Gordon’s method of toasting oats from her book Whole Grain Mornings then picking up a trick from America’s Test Kitchen of cooking the oats in a flavorful liquid instead of just water, I have made my peace with oatmeal. Because when its done well-like this coconut peach oatmeal is-oatmeal can be divine. So, peel a juicy peach and crack open a can of coconut milk…and make this coconut peach oatmeal!

Coconut Peach Oatmeal

the Chattavore's Coconut Peach Oatmeal
Author: 
 
Ingredients
  • 2 teaspoons coconut oil
  • ½ cup old-fashioned oats
  • ½ cup canned coconut milk
  • ½ cup water
  • pinch salt
  • 1 large peach, peeled and coarsely chopped
  • 2 tablespoons toasted nuts (I used walnuts, but I think macadamia nuts would be delicious here!)
  • 2 tablespoons dried coconut
  • maple syrup (optional)
Instructions
  1. Melt the coconut oil in a 10-inch skillet over medium heat. Add the oats and cook, stirring constantly, until lightly browned and fragrant, about five minutes.
  2. Stir in the coconut milk, water, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and cook, stirring frequently, until the liquid has been absorbed and the oatmeal has thickened.
  3. Pour the oatmeal into a bowl and add the peaches, nuts, and coconut. Add a drizzle of maple syrup for sweetness if desired.
Coconut Peach Oatmeal

Credits // Author & Photography: Mary Haymaker from Chattavore

Love

Crista


Jul
06

Peanut Butter Banana Quinoa Piudding

I had just recently moved to Colorado when I found myself at the Native Foods Cafe in Boulder rapping with a young employee about food. I mentioned this blog and he mentioned a Banana Quinoa Pudding recipe he’d found on the internet. 

Peanut Butter Banana Quinoa Piudding

Choosing between a Watermelon Fresca, Lavender Lemonade, and Iced Tea at Native Foods can be tricky, but after I’d done so, I plopped down in to a seat and googled “vegan banana quinoa pudding.” Luckily, I immediately found the recipe I’d been told about.

I bookmarked that recipe for almost a year before trying it. I visited the bookmark several times throughout the year with intentions of making it. The problem is, I’ve got thousands of recipes bookmarked to try. I’d love to thank the guy from Native Foods who shared this recipe with me but sadly enough I don’t even remember what he looked like. If you’re out there reading dude, THANKS!!! 

I changed the original recipe slightly, well, I beefed it up – I added peanut butter (request from the BF), blueberries (because I had them on hand) and cacao nibs (chocolate + texture). This easy-to-make, nourishing, sweet, delectable pudding is just too fabulous to not share.

Peanut Butter Banana Quinoa Piudding

Peanut Butter Banana Quinoa Pudding
Author: 
 
Ingredients
  • 1 cup quinoa (you can use red or white quinoa - I used a mix)
  • 2 cups almond milk or coconut milk (or a combo of both)
  • 2 ripe bananas, mashed
  • ½ cup peanut butter (or more if you like!)
  • 3 Tbsp agave nectar
  • ½ tsp cinnamon
  • a splash of vanilla extract
  • a handful of cacao nibs
  • ¼ cup blueberries
Instructions
  1. After rinsing the quinoa in a fine mesh strainer, put it into a pot with the almond milk and bring to a boil.
  2. Reduce the heat, cover, and let simmer for 15 minutes.
  3. Mix in the bananas, peanut butter, agave nectar, cinnamon, and vanilla and stir over medium heat until thickened. Cool for about 10 minutes, then mix in the blueberries and cacao nibs just before serving.
recipe adapted from Vegan Fling

Peanut Butter Banana Quinoa Piudding

Love

Crista


Jun
23

When we were in Hawaii, everyone was all “DO NOT LEAVE THIS ISLAND WITHOUT EATING AN ACAI BOWL, OR ELSE!!” And we were all, “damn…. ok…. or else, what??” At that time, I’d heard of the acai bowl, probably via pinterest, they were just making their debut on the main land, but I didn’t know much about them. Our fear of being struck down by the Hawaiian Acai Gods led us to order a bowl while at the Green World Coffee Farm. Although it was a chilly, rainy morning, the type of morning that keeps you craving warmth and fuzziness, the Acai Bowl served us well – not only as a special treat, but as a filling and nourishing breakfast. I’m not going to lie, I’m glad we got to experience the Acai Bowl in Hawaii before it became mainstream on the mainland. I feel all “authentic” even though I’m pretty sure the acai berry isn’t at all authentic in Hawaii.

Acai-Bowl

After camping all weekend, we craved showers, air conditioning, all of the modern luxuries that we’d temporarily abandoned. To our dismay, we came home to a hot, 90 degree home. You see, I have a swamp cooler in my new house that I know nothing about, it was pushing our re-circulated, 90 degree air. We laid around for hours trying to stay cool. Craving cool relief, we decided to make Acai bowls for dinner. I briefly read the directions (“briefly” being the key word), I didn’t pull up any recipes (I was too hot to look at my laptop haha), and it was my first time (need excuses) – the point is, I forgot to add fruit while blending which gave us liquid-y acai bowls. We were too hot to care or do anything about it, but I did learn a valuable lesson. Since then, I’ve read several recipes (some that I’ve had bookmarked for quite a while) and in my mind I’ve perfected my acai-bowl-making skills. I’m in a hotel for the week, but I’ll test my skills when I’m back on the homefront.

For fun, and to add to the reader experience of this blog post, I’ve included some of my favorite blog posts/recipes from some cool blogger chicks that helped me up my acai bowl game, and could do the same for you!  

Acai Bowl

Kathy from Healthy Happy Life shared a post in 2013 (she was totally ahead of the game!) that basically tells you everything you need to know about making an Acai Bow, including some awesome tips like adding frozen fruit to the bottom of your acai bowl. She’s tested several different brands of acai and shares her favorites. This is the post I’d recommend any first-time Acai Bowl maker visit. The post: “How-to Make Acai Bowls for Summer

Acai-Bowl

Sophia from Veggies Don’t Bite created an Acai Bowl based on a World Cup Competition she was entering at the time (you never know what you’ll find on the internet). I love the addition of peaches and pecans to the bowl – two ingredients I wouldn’t have originally thought to add. The Post: “The World Cup Blueberry Peach Pecan Acai Smoothie Bowl

Acai-Bowl

I have fallen in love with Ella from We Need To Live More, I could scroll through her blog and IG for hours. Ella created a post using photos only, demonstrating how to make an Acai Bowl. It’s lovely. The post: “The Famous Acai Bowl

Acai-Bowl

Hummusapien is a blog that I’ve recently stumbled upon (thankfully!). The blog author, Alexis’s bio states “with a little avocado and a lot of dark chocolate, we can make healthy happen!” so it’s no surprise that she uses both of those ingredients in her Acai Bowl recipe. I use avocados in smoothies ALL THE TIME, so why not use it in an Acai Bowl as well?! Genius. The post: “Banana Cacao Avocado Acai Bowl

Acai-Bowl

I admire Amber from Fettle Vegan because she eats so much damn good food and has a bearded boyfriend. Every single day, I see photos of food she eats on IG and FB, she makes me jealous – I’d love to hang out with her for a day. Naturally, I was drawn to her page when checking out Acai Bowls and OF COURSE she has an awesome Acai Bowl recipe on her blog – she eats everything that is awesome. Amber talks a lot about a restaurant called Nekter, it’s a place that I put on my list to visit – I JUST FOUND OUT THEY HAVE LOCATIONS IN DENVER!!! Anyway, her PB&J-tasting recipe is a copycat from Nekter, and I’m not mad about it at all. The post: “Peanut Butter + Berry Acai Bowl

 

Love

Crista


Jun
19

Cucumber Berry Fruit Bowl

I’ve had a long, long, non-stop, crazy week. I spent hours and hours on the road in extremely painful traffic patterns that tested my patience. There were moments when I was swept with anger, my cheeks even got red, just because I’d been stuck in the car so much longer than anticipated. BUT the week is over.
Sigh. of. relief.

We are going camping at Rocky Mountain National Park this weekend. I hate/love camping. OK, I don’t really HATE it, but the preparation and packing prior to the trip can be agonizing tasks ESPECIALLY when you’ve got no free time. Anyway, I am not writing this post to project my ill feelings on you, the week is over and my ill feelings have all passed. Last night, I slid in to the yoga studio just seconds before the last class of the night began and I woke up early to attend the first class of the day. I feel fresh, rejuvenated, and anxious to bond with the mountains, and spend quality quiet time with my boyfriend this weekend.

Cucumber Berry Fruit Bowl

A few nights ago, we laid in bed putting together our food menu for this weekend, and this cucumber + berry fruit bowl came to mind. I made this exact fruit bowl a few years ago, a really awful photo I took of it showed up in my Timehop feed recently.

I don’t remember how or why I decided to pair cucumbers with cherries & blueberries – if I had to guess, I’d say that I was making a conscious effort to pair a green food with my fruit. I try to incorporate green foods in most of my meals even it if it’s a few pistachios or pumpkin seeds in my morning granola.

Cucumber Berry Fruit Bowl

This cucumber + berry salad is made with 3 ingredients: chopped organic cucumber, organic sweet cherries, and organic blueberries. The 3 fruits blended together create a perfectly colorful combination and is refreshing, hydrating & filling – it’s perfect for a sunny summer morning or afternoon.

These 3 ingredients will be going with us to camp this weekend, I plan to throw them in a bowl as use them as a centerpiece on the picnic table at our camp site. I have a feeling we’ll be eating out of that bowl all weekend long – during breakfast, as a sweet snack after lunch, and after our planned 8 mile hike for nourishment and hydration.

Cucumber Berry Fruit Bowl

In addition to this colorful fruit salad, we have several awesome camp meals planned, I hope to share them in a future blog post. If I have cell service at camp this weekend, I’ll post a few photos on Instagram, but no guarantees.

Happy weekend everyone! 
xox

Love

Crista


Jul
08

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

I got a request from a special friend to make Banana Pancakes topped with Peaches. Banana + Peach is not a combination that I would have put together (in pancake form) before the request but it turns out that they are a perfect pair (when it comes to pancakes, anyway).

I rarely make pancakes because they intimidate me. I have this fear of not being able to cook them properly – maybe I’d burn them? OR just create some ugly-looking cakes? …that I wouldn’t want anyone to see…
But I took the risk, with confidence, AND I was pleasantly surprised (with myself) during the pancake-making process. To give credit where credit is due, I’ll say that these pancakes were simple to make. whew. I mastered it. Anyone could. Now I can move on with my life, fearless.

I adapted this recipe from a vegan, gluten-free pancake recipe that uses a mashed, ripe banana as a binder – that banana also acts as the sweetener in the pancakes – perfect. These pancakes are not super sweet on their own, which works out well because they are topped with the sweetness that is Peach Compote. If you have the desire to create another layer of sweetness, you can top your pancakes with maple syrup and/or coconut whipped cream in addition to the peach compote.
(Don’t think I didn’t…)

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

Banana Pancakes {vegan & gluten-free}
Author: 
 
Ingredients
  • ¾ cup gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅔ cup almond milk
  • 1 ripe banana
  • a few teaspoons coconut oil, for the pan
Instructions
  1. In a food processor or a blender, puree the banana with the almond milk and vanilla, then set aside.
  2. In a medium-sized bowl, mix all of the dry ingredients together.
  3. Pour the banana/milk mixture in to the dry ingredients and stir until just combined.
  4. In a large skillet, heat a few tablespoons of coconut oil.
  5. Use an ice cream scoop (or a ¼ cup measuring cup) to scoop pancake batter in to the heated skillet. You will only be able to make a few pancakes at a time.
  6. When you start to see bubbles in the batter, flip the pancake. Let the second side cook for about 30-60 seconds and then remove from heat. Check the pancakes to make sure they are done in the middle. If not, reduce the heat and cook longer.
  7. Add more oil to the pan before adding more pancake batter.
  8. Serve with Peach Compote (recipe below) or Maple Syrup.
Notes
If you choose to use an all-purpose flour vs. a gluten-free flour, use 1 cup of flour. Gluten-free flour tends to be more dense, which is why I use less than I would all-purpose flour in this recipe.
Peach Compote Sauce
Author: 
 
Ingredients
  • 2 tablespoons vegan butter (I use Earth Balance)
  • 4 cups fresh peach slices
  • 3 tablespoons raw turbinado sugar
  • 1 teaspoon cinnamon
Instructions
  1. Melt butter in a saucepan over medium heat then stir the sugar and cinnamon in.
  2. Add the peaches to the mixture and stir to coat with the butter mixture.
  3. Simmer the peaches over low-to-medium heat until they soften and the juice starts to thicken, about 20 minutes.
  4. Pour half of the mixture in to a food processor or a blender and puree.
  5. Blend the pureed mixture with the original mixture.
  6. Serve warm or chilled atop pancakes, waffles, french toast, or even ice cream.

You may want to consider making a double batch of these pancakes (which is what I do), and freeze the leftovers. They warm up really well, and make for a quick breakfast on a day that you don’t have as much time to be in the kitchen. The Peach Compote can be made in excess as well and stored in the refrigerate for use on a later date. 

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

*This Pancake Recipe was adapted from Love & Lemons.

Love

Crista


Jun
08

veggie avocado bagel spread

Every now and then I crave a bagel. The problem is, the only real way to eat a bagel is with cream cheese and cream cheese kind of turns my stomach, even the vegan stuff. I mean I like it but I don’t like it. I don’t like it when I start thinking about what cream cheese really is – it just seems “BAD” and unhealthy – like it has zero nutritional value. What’s the point? Pure gluttony? I mean, whatever. It’s just not my style.

A combination of things helped the idea of a veggie avocado bagel spread originate in my mind. For one, I remember a vegan buddy of mine discovering vegan bagels at Trader Joes. I’d never considered the bagels at Trader Joes being vegan until that point in time – I’d always walked right past them. There has been this “avocado + toast” craze going on lately, which got me thinking: I can use avocado as a bagel spread instead of cream cheese. Happy face. (I use avocado in all of my recipes lately haha)

So I added chopped veggies, and nutritional yeast to avocado that I had whipped and it worked perfectly as a spread for the vegan onion bagels. To make them even more tasty & nutritious, I added sprouts on top of the bagel. I got this idea from a veg buddy I went to school with, he posted a photo of a bagel topped with sprouts on Facebook. 

The avocado + veggie mixture & sprouts take a “sinful” morning treat (bagel + cream cheese) and transform it into a GREEN nutritious breakfast – a perfect way to get the morning started. 

veggie avocado bagel spread

veggie avocado bagel spread
Author: 
 
Ingredients
  • 3 ripe avocados, peeled, deseeded and lightly mashed
  • 1 carrot
  • 1 celery stalk
  • 2-4 radishes
  • ½ cucumber
  • ½ red bell pepper
  • 2 leeks, only the green part
  • 2½ tablespoons Nutritional Yeast
  • sea salt & pepper
Instructions
  1. In a large bowl, use a hand mixer to whip the avocado until it is smooth and creamy. Set aside.
  2. Roughly chop all of the veggies and then put them in a food processor. Pulse until the veggies are finely chopped. You need approximately ¾ cup of the chopped veggies, use more or less as necessary.
  3. Stir the chopped veggies in to the whipped avocado and then add the Nutritional Yeast. Add salt and pepper to taste.
  4. Use the spread on a toasted bagel.


veggie avocado bagel spread

 

Love

Crista


May
20

OMG, is this REAL?
Chocolate + Hazelnut + Butter. + Banana + Coconut + Oatmeal
Like, seriously? Does it get any more dreamy than that?

Breakfast or Dessert? Or Both?

This combination of ingredients almost never even happened because I originally had peanut butter on my mind.
((peanut butter + oatmeal = tasty))
Quite frankly, I wasn’t very happy to discover that I had run out of peanut butter and had none available for my oatmeal that morning….
but then… I rediscovered the Justin’s Chocolate Hazelnut Butter in my cabinet. I added it to my oatmeal in place of the peanut butter and created this heavenly breakfast (dessert). It was so darn rich that I could only eat half the amount of oatmeal in one sitting than what is typical. Good and worth it.

I used Justins Chocolate Hazelnut Butter but if you don’t have that you could make this oatmeal with hazelnut butter and a few dark chocolate chips. (I don’t think that would suck) 

Chocolate Hazelnut Banana Oatmeal // peace. love. quinoa

Chocolate Hazelnut Banana Oatmeal {vegan}
Author: 
 
Ingredients
  • 1 cup steele cut oats, cooked
  • ¼ cup almond milk
  • 3 tablespoons Chocolate Hazelnut Butter (or hazelnut butter + dark chic chips)
  • 1 tablespoon Earth Balance vegan butter
  • 1 tablespoon agave nectar
  • 1 banana, sliced
  • a pinch or two of dried coconut flakes
Instructions
  1. In a small saucepan, warm the steele cut oats in almond milk over medium heat until the oats have absorbed the milk.
  2. Add the butter, agave nectar, and Chocolate Hazelnut butter to the oats. Stir until combined.
  3. Top with banana and dried coconut flakes and serve immediately.

Chocolate Hazelnut Banana Oatmeal // peace. love. quinoa

 so good.

Love

Crista


Apr
28

Oatmeal in a Jar

While in Nashville, we stumbled upon this adorable little store, Haulin’ Oats that sells organic oatmeal in mason jars, layered with a variety of different ingredients and flavors. When you are ready to eat, you simply add hot water to the oats and voila – breakfast is served. I can totally get down with the concept.

Oatmeal in a Jar

Laura bought 4-5 jars of the oatmeal to take home, fell in love with them. I think I’m going to make a few “jars-of-oatmeal” on my own. It’d be so easy (and fun!) to gather your own ingredients and make these up. 

Oatmeal in a Jar

Here are a few combinations I’d like to try:

1. Chocolate Cherry:
organic oats, dark chocolate chips, dried cherries, brown sugar

2. Fruit & Nut:
organic oats, mixed nuts, dried fruits, brown sugar, shredded coconut 

3. Chocolate Coconut:
organic oats, dark chocolate chips, roasted coconut chips, almonds, brown sugar

4. Cinnamon Raisin:
organic oats, raisins, cinnamon, brown sugar

Love

Crista


Mar
14

Green Apple Smoothie

All of the green smoothies I have made up until this point have been on the sweeter side. Because I’m not always in the mood for sweet in the AM, I like the tartness this smoothie offers. If you like your smoothies to be more on the sweet side, add agave nectar or honey to this one. I liked it without. (pucker)

In other news, my favorite green smoothies are those that are made with an avocado – they tend to have the best consistency. 

This Tart Green Apple Smoothie is made with the following ingredients: 

1 green apple
1 avocado
a handful of spinach
1/4 cup coconut water
1/2 lime, juiced
4-5 ice cubes

To make this smoothie, put the coconut water and spinach in the blender first and puree the spinach THEN add all of the other ingredients and blend until smooth.   

Love

Crista


Mar
10

Green Smoothie Series

I’ve always been a smoothie maker, but I haven’t always been a GREEN smoothie maker. I can prove it: Cherry Chocolate Sundae. One of my girl friends mentioned that we need to start making more green smoothies so I took it upon myself to come up with 4 different GREEN smoothies that taste good. Mission accomplished. I’m feeling so healthy lately! 

In the next 4 days, I will share the ingredient mix for each of the 4 green smoothies I have been sipping on lately: 
Avocado Pear
Strawberry Spinach Kiwi
Orange Greensicle
Tart Green Apple

Many people are turned off by green smoothies simply because they can’t wrap their mind around adding kale and/or spinach to their morning sweet treat however green smoothies can taste really really good if you can find the right mix of ingredients…. which I will offer inspiration for over the next few days.

Love

Crista