Category: Second Trimester

One Bowl Chocolate Chip Banana Baked Oatmeal -- GF, DF, V

8/8/2025

Hearty, banana-infused baked oatmeal that’s naturally sweetened, satisfying, and requires just one bowl to prepare. The perfect cozy, comforting breakfast.

Serves 9 squares

2 Tbsp flaxseed meal (or 2 eggs, beaten)
5 Tbsp water (omit if using eggs)
1/2 cup mashed ripe banana (the riper the better // plus more sliced banana for topping)
2 Tbsp maple syrup (or sub coconut nectar or agave nectar)
2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
1/4 tsp sea salt
1/2 tsp ground cinnamon
2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
2 ½ cups gluten-free rolled oats
3/4 cup chopped walnuts or pecans (or sub other nut or seed of choice)
1/3 cup dairy-free dark chocolate chips (or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free, Hu Chocolates or Enjoy Life are great choices)
1 scoop collagen powder (optional)
1-2 Tbsp coconut sugar (optional)
2-3 Tbsp nut butter (optional)

Preheat oven to 350 degrees F and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.

Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.

Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.

Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes. (I bake mine almost 45 minutes because I like it more like a breakfast bar consistency.)

Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.

Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

0 Comments

No-Bake Chocolate Quinoa Bites -- GF, DF, V

8/8/2025

0 Comments

These cookies are superior energy and nutrients in one quick bite. Store them in the freezer since they don’t hold up well at room temperature.

¼ C coconut oil
¼ C pure maple syrup
⅓ C unsweetened cocoa powder
½ C almond butter (or sunflower butter)
½ C cooked quinoa
½ C quinoa flakes
½ C coconut flakes
Coarse sea salt

Optional additions: hemp seeds, chia seeds

Line a baking sheet with parchment paper and set aside.

In a small saucepan over medium heat, melt together coconut oil, syrup and cocoa powder. Add the almond butter and stir again until smooth.

Remove from heat and fold in the quinoa, quinoa flakes and coconut flakes. Add any additional ingredients at this point.

Spread mixture evenly across parchment paper into a thin sheet. Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

Remove from freezer and cut into about 2” squares. Store in an airtight container in the freezer.

0 Comments

Lemony Spring Pasta -- GF, DF, V

8/8/2025

0 Comments

Serves 4 Adults

12 oz Jovial brown rice gluten free pasta
1 bunch of asparagus, cut into 1” pieces
1 cup of frozen peas (or fresh!)
2-3 large radishes, thinly sliced (now is a good time to pull out that mandolin)
⅔ C feta cheese crumbles
½ C olive oil
2 Tbs Dijon mustard
2 tsp honey or maple syrup
1 clove garlic, finely minced
½ tsp lemon zest
¼ C lemon juice
Sea salt and black pepper to taste

Cook pasta according to package instructions. Toss in asparagus and peas the last minute of cooking. Drain everything and put into a large bowl for serving.

While pasta is cooking, whisk together olive oil, Dijon, honey, garlic, lemon zest and juice, and salt and pepper.

Toss pasta with dressing and top with radishes and feta.

0 Comments

Kalmata's Dal -- GF, DF, V

8/8/2025

0 Comments

This recipe is based on one commonly used in South Indian households. In the north, you might encounter creamier versions and different spices. Use this as a guide for your own preparation.

Serves 2-4

Rice (we like basmati)
Garlic Naan (you can usually find this at your grocery store)

1 C dal (such as red or green lentils), rinsed
¼ tsp turmeric
Salt to taste (about 1 tsp)

Use as many of these additional ingredients as you like:

1 Tbs coconut oil
¼ tsp brown mustard seeds
½ tsp whole cumin seeds
1 tsp garlic, minced
1 tsp ginger, minced or grated
1 small onion, chopped
2 green chilis, slit (we use 2 small cans of diced green chilis)
¼ C curry leaves, stems removed
Chopped carrots or other vegetables

Cook your rice according to package instructions.

While rice is cooking, place rinsed dal and 4 cups of water in a saucepan. Allow to soak for 10 minutes. Then turn on heat and bring to a boil. Next cook at medium-low heat, uncovered, for about 20 minutes. Stir in turmeric and salt, carrots and any other vegetables you want to add, and cook for another 20 minutes or until dal is soft but still holds its shape. You are looking for a stew-like consistency.

While the dal is simmering, heat oil in a medium saucepan over medium-high heat. When the oil is hot (it will start to shimmer), add mustard seeds and cumin seeds.

As soon as mustard seeds pop, add garlic, ginger, onion, and curry leaves. Saute until everything browns a little and the curry leaves turn a shade darker, about 1 minute. Add green chilis and stir to mix. Remove from heat and set aside until dal is finished cooking.

Once dal is finished, add onion and spice mixture to dal and stir to combine.

Heat naan according to package instructions. Serve over rice with naan on the side.

0 Comments

Green Chia Pudding -- GF, DF, V

8/8/2025

0 Comments

A different way to get your greens in for breakfast. The spinach flavor is masked by the rich coconut milk, and the green color looks so vibrant. Prep the night before and top with almonds, coconut flakes, and berries for an easy breakfast.

Serves 4

2 dates, pitted (optional)
2 large handfuls spinach
4 cups coconut milk or almond milk (a combo of the two is also good)
1 cup chia seeds
Kosher salt

To Serve:

Blueberries
Sliced almonds
Toasted coconut

If using dates, soften them before blending. Place them in a small bowl, cover with hot water, and let sit for a few minutes. Remove from water and add them to a powerful blender.

Add the spinach and nondairy milk and blitz until the spinach is completely blended and there are no more leafy bits. In a large bowl, add the spinach mixture, the chia seeds, and a pinch of salt; mix to combine. Let sit in the fridge for at least 15 minutes or overnight. Top with blueberries, sliced almonds and toasted coconut to serve.

0 Comments

Forward>>

One Bowl Chocolate Chip Banana Baked Oatmeal -- GF, DF, V

No-Bake Chocolate Quinoa Bites -- GF, DF, V

Lemony Spring Pasta -- GF, DF, V

Kalmata's Dal -- GF, DF, V

Green Chia Pudding -- GF, DF, V

Archives

Categories