Blackberry Banana Softserve VOO & Chocolate and Vanilla Bean Pear Crisp

ust when I thought mornings couldn't get any better - BOOM!

This is the stuff that dreams are made of ...

Blackberry and banana soft serve:


(1 frozen banana, 6 frozen blackberries, approx. 3 T vanilla almond breeze)

Layer with vegan overnight oats for a perfect summery breakfast:











Regular Vegan Overnight Oats

Just less than half a cup quick oats
Just over 1 cup almond breeze (I used chocolate, and a touch of vanilla)
1 scoop chia seeds
1 tsp vanilla

Mix together and put in fridge overnight.


After my dreamy breakfast, I did the 30 Day Shred. I found the shred MUCH easier today, than the previous 3 times I did it. The push-ups have gotten easier, and I can already feel myself getting stronger. After shredding, I danced around the house. Oh, to be a fly on my wall ;-)

I threw together a light salad for lunch with avocado, tomatoes, cilantro, and fresh lime juice. I had some tuna on the side (mixed with light mayo and onion):





After organizing my closet and dresser drawers in the afternoon, I had half a cup of mocha yogurt:



For dinner this evening I whipped up a mango curry, which I served over basmati rice.

Mango Curry

1 T olive oil
1 onion chopped
3 T red curry paste
1 can light coconut milk
1 cup chickpeas (I added some other beans in too)
14 oz can diced tomatoes (with some of the liquid)
1 mango chopped

Heat the oil. Add the onion and cook until translucent. Add the curry paste and cook about 1 minute (stirring). Add coconut milk and chickpeas. Simmer about 5 minutes. Add the tomatoes, and simmer a few more minutes. Add the mango, and simmer another few.





I was experimenting in the kitchen today to come up with something for dessert. We have a bunch of pears, so I decided to invent a little pear crumble. I had no idea if it would turn out, but it did!! If you haven't tried this flavour combination before, you simply must!

Chocolate and Vanilla Bean Pear Crumble

4 pears
2 tsp cinnamon
1/2 a vanilla bean
1 T sugar
2 T brown sugar
1 T flour
1 T cocoa
4 T quick oats
1 T cold butter (or vegan substitute like Earth Balance)
pinch sea salt

Slice the pears and layer them in a greased casserole dish (small). Sprinkle a little bit of cinnamon between each layer, as well as rub some vanilla bean seeds on each layer.


(The little dark specks on the pears are the vanilla bean seeds)

Mix together the sugars, flour, cocoa and oats. Sprinkle over the pears. Break the butter into little pieces and drop on top. Sprinkle with a tiny pinch of sea salt.



Cover and bake for 10 minutes at 350. Remove lid, and bake 15 minutes more. Serve with vanilla bean ice cream or coconut ice "cream" for a even more special treat.





Have you ever made a crumble?
What is your favourite kind?

I have been wanting to make strawberry rhubarb crumble for a week now, but the grocery stores in my city don't have any rhubarb at the moment. I will check the farmer's market on Wednesday.