Tropical Green Hemp Energy Smoothie

Tropical Green Hemp Energy Smoothie | Delectably FreeI am writing this post on the eve of my 29th birthday. It’s true that, the older you get, birthdays begin to lose some of their luster and lore . But I’m still fond of birthdays, perhaps mostly because I find that they implore reflection and introspection in a way that probably no other day of the year can. Lately, I am all about reflection. I am all about life giving me excuses to try even harder, to be even better, to learn from the past.

My 28th year was marked by personal growth (and really, what year isn’t?). As new homeowners and young adults trying to navigate financial independence, the past year threw us some curveballs and roadblocks, for sure. But I’ve at least learned to be better about one thing: not worrying so much. It’s a struggle, sometimes, to relinquish control and trust that the universe has a plan that is largely beyond my ability to manipulate. All we can do is be the best person we can be…and I’m working on that every day.

Now that I’m entering the last year of my twenties, I’ve had some time to reflect on how I’ve changed over the decade. I think those who know me well will say my personality and essence has remained the same. But I guess no one knows me as well as I know myself, and I can truly say that I have changed in immeasurable ways, and in ways I can’t quite concisely or articulately explain here. If I were to come up with a concise, one-line answer, it would be this:

I’ve become more selfish, and less selfish at the same time.

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Single-Serving Carrot Cake Overnight Oats

Single-Serving Carrot Cake Overnight Oats | Delectably FreeI’ve been doing overnight oats for breakfast for awhile, not putting too much thought into it because I figured the internet had that area of oatmeal-making pretty well covered. But then I witnessed a recent surge of carrot cake oat recipes on some of my favorite vegan blogs, and suddenly became fixated on the idea of combining a popular Pinterest-era phenomenon — overnight oats — with the flavors of carrot cake.

Aside from green or berry smoothies, overnight oats are one of my favorite breakfast options for so many reasons. First of all, overnight oats are just that: they literally soften overnight, leaving you with thick, ready-to-eat no-cook oatmeal in the morning. I also love having a base recipe that I can make again and again, while still being able to customize that base to my particular tastes and preferences on a given day (or, more likely, based on what I happen to have in my fridge).

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Chocolate-Hemp Granola

chocolate hemp granolaGranola seems to be one of those things people loathe as a child and love as an adult. At least, that’s been the case with me. Then again, granola may have gotten a lot better taste-wise over the years, as we’re now lucky enough to live in an age when healthy eating has become more than just a fad reserved for those uninterested in eating tasty food. In fact, these days “healthy” and “granola” are not necessarily even synonymous. Often, granola is loaded with butter and/or sugar. It can also be quite high in fat, as well. And while not always a bad thing, fat is something to avoid eating in excess. So for all those people characterizing super healthy vegan fare as “granola” – you might want to re-think your descriptors.

This granola, though, can still be considered “granola” granola, if you know what I mean. But that’s not to say it’s not tasty. This version is crunchy, sweet and so addicting with a little banana and almond milk. Subtly infused with chocolate, when eaten with milk (non-dairy, of course), you’ll find the added benefit of a nice little bit of chocolatey milk to slurp when your granola is gone. But high in fat, oil or sugar it is not. And that was the goal here — so that I don’t feel quite so guilty loading up my bowl to keep full between breakfast and lunch.

I added hemp seeds to this for some added Omega-3 fats and protein. You can sprinkle some more on top, as shown in the picture, if you’d like. I love to add sliced banana to my bowl, but you can also add fresh berries, sliced pear, or whatever fruit is in season.

And, to borrow a line from one of my favorite movie characters from my favorite movie of all time: that’s all I have to say about that. Not because I couldn’t think of more things to say about this granola. I could, sadly, expound further upon granola and many foods for that matter. But I have made a promise to myself to not push myself too hard to write so much here when I’m busy with other things. It’s part of my ongoing effort to keep my life and priorities in balance. On that note, I hope you enjoy this healthy, oil-free treat as much as I did. More on how well that effort is working out for me in another post.

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Vegan Double Chocolate Chip Pancakes

Gluten-Free, Vegan Double Chocolate Chip PancakesI learned many things in college. As is the case with many a college grad, the biggest lessons were learned outside of the classroom (though not to fear, Mom and Dad, your tuition money was well-spent).

I learned that pulling all-nighters will not make you do better on a test or write a better paper. A little sleep, when it’s needed most, can go a long way. I learned how important it was to eat breakfast, and especially to eat breakfast before downing a triple espresso latte to compensate for those aforementioned all-nighters. And finally, in one of the most jarring revelations of my time in college, I learned that not everyone calls the Tuesday before Ash Wednesday Paczki day (pronounced POONCH-KEY), nor do they eat Paczkis on this day or even know what a Paczki is. With that revelation,  my little metro Detroit bubble had burst, and I realized I was no longer in Kansas Grosse Pointe anymore.

vegan, gluten-free double chocolate chip pancakesAt first, people thought I was making this weird jelly doughnut holiday up, or that it was a family tradition that I had somehow deluded myself into thinking was a national holiday. It was before the days of the iPhone, so I went home to Google the holiday only to discover that it was, in fact, a holiday confined to the Midwest. And since most of my friends were from the East or West Coasts, I suddenly felt so small in this great big world that had never unitarily celebrated a day with Paczkis.

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Red Breakfast Quinoa

While health magazines and nutrition gurus will tell you that fiber-rich breakfasts like oatmeal are the key to keeping us full until lunchtime, it’s a rare circumstance with anybreakfast that I last beyond 10 a.m. without feeling lightheaded and woozy, needing a snack. It’s true that my low blood sugar plays an unwelcome role in this phenomenon. Gennaro can attest to this. He’s long been accustomed to the wrath of Beth without her snacks, and has since initiated a campaign to get me to carry them in my purse at all times, lest “Mama Beast” (an extension of the “Mama B” nickname I acquired when I became a mama to Woodley) rears her ugly head.

So while breakfast may, in fact,  be the most important meal of the day, it’s especially a priority for me. It sets the tone for the rest of my day. If I fail to remember Gennaro’s words of warning and find myself trapped — in a doctor’s office, a classroom — without snacks and between meals, a really good breakfast is all the reinforcement I have to back me up. Thus began my self-initiated challenge to find the breakfast that fills me up the longest before my next meal. For awhile, these breakfasts were savory, as fruit tends to spike my blood sugar in the morning, only catalyzing the inevitable late-morning crash (on that note, scrambled tofu with broccoli, tamari and brown rice was a great, make-ahead-and-heat-up option). But I soon longed for the idea of breakfast. I needed something breakfasty to go with my morning cup of coffee (also probably not a great help with the crash thing…but I’m working on that). Fried rice wasn’t doing it for me anymore.

When my brother and I were young, my dad had breakfast duty. This was nice for me, not only for the fact that my dad was a surprisingly decent breakfast-maker, but also because he was sport enough to play “talking Cinderella”  many mornings (for those curious, “talking Cinderella” was a modified version of  Cinderella, in which I was Cinderella and my dad — lucky him — got to be one of the evil stepsisters. The only difference was that we talked it all out, so as not to keep my dad from his breakfast duties). One of the most memorable items in the breakfast rotation was cream of wheat, especially once we discovered the chocolate stuff. Probably loaded with artificial flavors and tons of sweetener (this likely before my mom caught wind of what was on the label), my brother and I were too young to care and too mesmerized with the process of its creation that we seldom wanted anything else.  That, and the fact that we were — gasp! — actually allowed chocolate at breakfast.

For some reason this breakfast quinoa reminds me of cream of wheat. Maybe it’s the solid-absorbs-liquid parallel that so captivated me many years ago. Maybe it’s the creamy, sometimes grainy texture of the cream of wheat that I’m reminded of now. So, yes, there’s the nostalgia element here (I’m getting a lot of that lately, huh?). But — BONUS! — this breakfast quinoa meets my personal requirements for a balanced breakfast: fiber, nutrients, protein and more protein (almond butter and quinoa being two great protein sources). I’ve officially declared this my go-to for fending off Mama Beast days.

Breakfast Quinoa:

The recipe below is for single-serving portions. Simply adjust — double, triple, whatever — according to servings needed. I like this with just a dash of cinnamon, but it would be great with some dried fruit or fresh banana as well. You could definitely substitute regular quinoa for the red, but I prefer red here for its subtle nuttiness and crunchier texture.

1/3 cup dry red quinoa, rinsed well

2/3 cup water

1/3 cup unsweetened vanilla almond milk (regular will work as well)

1 tablespoon creamy roasted almond butter

12-15 drops NuNaturals liquid vanilla stevia

a dash of cinnamon


1. Add quinoa and water to a small pot. Cover and bring to a boil. Boil until quinoa has absorbed all of the liquid (keep an eye on it to make sure it doesn’t burn).

2. When quinoa has absorbed the liquid, add almond milk and bring to a simmer. Simmer until about half of the milk has been absorbed. Remove from heat and stir in almond butter until distributed throughout. Add stevia and adjust sweetness according to taste. Sprinkle with a bit of cinnamon and serve.