Who loves cake for breakfast?
Well this is a more Rabbit Food approved version of cake for breakfast! Warm oats with finely grated carrots and spices combined with cream cheese and maple syrup to give a frosted carrot cake feel and flavor. What a treat!
Carrot Cake Oatmeal
1/4 cup rolled oats
1/2 cup water
1/2 cup grated carrot
1/4 cup nonfat cream cheese
1 Tbsp chia seeds
1 Tbsp maple syrup
2 Tbsp raisins
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp vanilla
Cook the oats with water in a pan over medium-high heat. Once most of the water has been soaked up into the oats, stir in the chia seeds, cream cheese, and grated carrot. Add in the rest of the spices, vanilla, and maple syrup and stir until all ingredients are combined. Transfer the cooked oatmeal to a bowl, garnish with extra shredded carrot, and top with raisins. Enjoy warm.
The Rabbit Food Pyramid Breakdown
Produce: carrot and raisins
Whole Grain: rolled oats
Protein: nonfat cream cheese
Plant Based Fat: chia seeds
Since it’s a holiday weekend and I know you worked out extra hard this week, you deserve a little treat! Can you guess what the superstar ingredient of this decadent chocolate dessert is? I’ll give you a hint… it’s loaded with 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
Yes, this indulgent chocolates creation is made from heart healthy avocado, antioxidant rich cocoa, sweet fiber dense dates, and creamy almond milk! This is the perfect afternoon pick me up to give your body the boost it needs.
Chocomole is so much fun, and so versatile, the possibilities are endless!
spread on a slice of whole grain toast
dip for whole grain pretzels or strawberries
mousse or filling
makes 4 servings
1 large ripe Hass avocado
1/2 cup unsweetened almond milk
1 cup pitted medjool dates
4 Tbsp cocoa powder
1 tsp vanilla extract
Remove pits from dates. Slice avocado and remove the pit. Using a spoon, scoop the green flesh from the skin. Combine the avocado, dates, and all other ingredients in a food processor or high powered blender and blend until smooth. Chill in the refrigerator for 1 hour and serve.
Note: I like to refrigerate my avocado beforehand.