Carrot Cake Breakfast Smoothie | January fourth.

When it comes to breakfast I think the easier and quicker the better, so smoothies are a great choice. A breakfast smoothie needs to be filling enough for me to get through until lunch. I created this carrot cake breakfast smoothie with some inspiration from various Pinterest posts. 

To make my carrot cake breakfast smoothie you will need:

- 1/2 cup oats

- 5 to 7 baby carrots

- 1 tbsp WowButter (or nut butter if you can have nuts)

- 1 tsp honey

- 1 tbsp Greek yogurt

- 1/3 cup milk of choice (more or less to preference)

- cinnamon to preference

I start off by grinding the oats in my blender until they are super finely milled. I then throw everything else into the blender and blend until the carrots are shredded and everything is incorporated. 

This smoothie is so delicious, high in protein thanks to the WowButter and Greek yogurt. The oats make it filling and keep me full throughout the morning and the honey gives the smoothie a nice sweetness. 

This is a go-to, staple breakfast smoothie for me. If you try it do let me know if you like it!

Vegan Dinner for Meatless Monday | Recipe

Hey y'all! Today I want to share with you this DELICIOUS recipe that I concocted... that just so happens to be completely vegan! 

Before beginning on the main recipe, you'll need to make or buy some vegetable broth. I made mine by combining water, carrots, celery, leeks and a bay leaf in a big pot. Once it came to a boil, I reduced the heat down to a simmer and let it do it's thing for about an hour. By this time all the veggies in the broth were pretty mushy and so I scooped them out with a slotted spoon. I added salt, pepper, garlic, parsley, and rosemary to the broth and let it simmer another hour or so. I put it in the fridge and let it sit overnight.

To prepare the actual meal, I began by dicing a sweet onion and two vine ripened tomatoes. I placed the onion and tomatoes into a skillet over medium heat and covered it all with vegetable broth. I then covered it with a lid and let it simmer away for about 10 minutes. 

After 10 minutes, I seasoned the onions and tomatoes with basil, oregano, garlic, and red pepper flakes. I put the lid back on, reduced the heat to a low temperature setting and let it simmer whilst I cooked the rice. I used the vegetable broth for cooking the rice instead of water to infuse flavour into it. 

Once the rice was finished cooking, I spooned it onto a plate and topped it with the tomato/onion mixture. I served the dish with a garden salad. It was a huge hit- everyone loved it!

If you try this recipe do let me know! It's delicious! If you have any recipe suggestions for me to try- meatless or not- leave them in a comment!

Thanks for reading & check back again to see what KatieDidd, xo