This post is sponsored by USA Pulses and Pulses Canada. Thanks for supporting the brands that make this space possible!
This is me, the self-proclaimed avocado hater (yep, I do. not. like them.) telling you that I’ve finally found something with avocado that I actually like. It’s true! Honestly, I’ve always been an avocado hater, they are too squishy and green for my taste and if they are on a warm sandwich? Forget it! Nope, not interested. But, once I figured out that you could smash a small amount of avocado on toast and mix all kinds of fun toppings with it (like crispy split peas), I started to change my tune.
For my once in a blue moon avocado toast (I’m still warming up to it!), I usually go avocado, salt, red pepper flakes, and hot sauce. Simple, doesn’t take too much like avocado and usually keeps me full for a few hours until it’s time for second breakfast. But, I needed to come up with something with a little more staying power and fiber, to keep me full when I’m trying to power through a full day of work or out and about on a weekend. The perfect mix in and topping to solve this ended up being.split peas! I really don’t use split peas enough at all, forgetting about them most of the time until I need a batch for a soup recipe, but they ended up being a perfect topping for my new favorite avocado toast. The trick with this recipe is to prep the night before, with soaking the beans and then making them crispy right before stirring into the avocado mixture for your toast.
I love that this is one more way to reach the Half-Cup Habit goal of adding ½ cup serving of pulses to your diet just three times a week! Split peas are part of the pulse family (in addition to beans, chickpeas and lentils) and are full of fiber and nutrients that keep me full until it’s time for second breakfast/early lunch. Coming from an avocado hater, that’s a pretty tall order to get me to love avocado toast.
An easy and filling ultimate vegan avocado toast topped with crispy split peas! Perfect for breakfast or a simple, hearty snack.
- 1/2 cup green split peas
- 1 teaspoon olive oil
- 1 piece whole wheat bread
- 1 avocado
- 1/8 teaspoon red pepper flakes
- Salt and pepper, to taste
- In a medium bowl, cover the split peas with water. Let soak for at least 2 hours before making the avocado toast.
- After the split peas have soaked, heat a small skillet with the olive oil over medium high heat.
- Drain the split peas and add them to the preheated pan. Saute until crispy, about 3-5 minutes.
- While split peas are cooking, toast the bread and scoop out the avocado. Mash the avocado in a small bowl and stir in the red pepper flakes and salt/pepper to taste.
- Stir half of the split pea mixture into the avocado mixture. Spread on the toast and top with remaining split peas.
A perfectly spicy vegan black bean dip, great for your next party or potluck! Chock full of black, beans, garlic, and a hefty dose of your favorite salsa.
This post is sponsored by USA Pulses and Pulse Canada. Thank you for supporting the brands that make this space possible!
You know what I love most about Super Bowl weekend? Obviously, the snacks! I actually understand football about 40% more than I used to before I met my husband, but I’m not a superfan by a long shot. I can pay attention for a while, but honestly, when we all gather on a Sunday afternoon at a friend’s house, you can usually find me hovering around the snacks. This year, I’ll be hanging out by the spicy vegan black bean dip and eating through all the tortilla chips. (more…)
A quick and easy chocolate almond vegan granola bar recipe perfect for snacking or dessert! Vegan and can be made gluten-free.
Coming back from a break around the holidays is probably the hardest ‘getting back into the swing of things’ transition, right? I meant to take just a week off from the blog, but ended up finding that I needed another week and a little more time to just chill for a while before hopping right back in. The good news is that my break gave me plenty of time to recipe test and dream up everything I’ll be baking over the next few months! The bad (or more good news) news is that you are going to become downright addicted to this chocolate almond vegan granola bar recipe, just like I am. (more…)
Gluten Free+ Vegan French Onion Dip will be your favorite snack for game day, parties, and everything in between! Can be made soy free.
One of the biggest obstacles I’ve found when making vegan snacks is conquering the perfect creamy, delicious vegan dip. I still eat dairy from time to time (although it never makes me feel that great) and the one dip I kept wishing I could conquer is a classic vegan french onion dip. While I’ve got a delicious white bean dip (with one surprising ingredient!) and a ‘cheesy’ spinach dip recipe under my belt, vegan french onion dip (more…)
Steel cut oats are the perfect base for a hearty banana vegan steel cut oat muffins studded with dark chocolate chunks! Vegan, GF option
When it comes to recipe testing, my husband can be a hard nut to crack (although sandwich cookies and layer cakes usually get the automatic thumbs up). I always know if he loves something like these steel cut oat muffins or is just on the fence about it, because he will either be quick to exclaim ‘This is really good!’ or just keep quiet and be all ‘oh yeah it’s pretty good…’. Sometimes when he’s just so-so about a (more…)
Perfect for snacks or on the go breakfasts, these chewy and hearty vegan breakfast cookies are filled with dried fruit, seeds, and of course, chocolate chunks!
This post is sponsored by Enjoy Life Foods. Thank you for supporting the brands that make this space possible!
Summer, summer time. It’s the time of year I always feel like flies by way too quickly and always seems like a time when we deserve a break. Remember when we used to get summer breaks during the school year? It was a perfect time to reset, recuperate and just soak up the sun. While I usually try to scale back and enjoy the summer to its fullest (hence why I haven’t been posting as often), it’s easy to get caught up in the scheduling and chaos of ALL the things happening throughout the season. As a chronic overscheduler and overdoer, I’ve found that leaving a few nights or weekends open has helped immensely, especially when there is a chance for last minute happy hour drinks or a few hours free to sit on our patio to enjoy the longer days. Plus, more time to eat vegan breakfast cookies, am I right?
One of the bigger things that usually keeps me grounded in a busier time of life is food. It usually nourishes and fulfills at the same time, providing energy to go out and conquer everything or just force us to slow down a take a second to really take in what’s going on in the world around us. These vegan breakfast cookies are a perfect snack that shows that a filling snack can be easy to grab and go, but can also provide freedom from worrying about grabbing something that will slow you down. I love that these cookies have a heavy dose of the good stuff, like fruit and oats, while also getting in the daily dose of chocolate chunks too.
Food freedom is a funny thing in our food world today. Everything seems to be labeled as something, whether it be vegan, gluten free, organic, etc. but how much freedom do all of these labels actually give us? One of the reasons I’m partnering with Enjoy Life Foods is the quality and caliber of products they manufacture. Their chocolate chips and chocolate chunks are always consistently in my baking cabinets, providing me with chocolate morsels that are always, without a doubt, free from dairy. Not having to worry about reading through the ingredients list and finding something in there that won’t agree with me later is especially freeing. I can make chocolate chip cookies without picking through all the chocolate chips in the store? DONE. I also used Enjoy Life’s newer Seed and Fruit mix in these vegan breakfast cookies, giving them a little more heft and substance to carry me through going from yoga to work or making them easy to grab while in between meetings during the day. I’ve loved trying out and getting to know Enjoy Life and their philosophy more, they are insanely passionate about making allergy friendly products readily available and provide so much freedom from trying to decipher labels or ingredients on all of their products.
Hope you are having a great weekend! We have been struggling with internet issues over here (after finally resolving some car troubles a few weeks ago) and I’m crossing my fingers it will be back soon. I’m trying to soak up the last of summer, so hope you are doing the same!
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup peanut butter
- 1/4 cup coconut oil (melted)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup Enjoy Life Fruit and Seed Mix
- 1/2 cup Enjoy Life Semi Sweet Chocolate Chunks
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the rolled oats, flour, baking powder, salt, and cinnamon. Set aside.
- In a small bowl, whisk together the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Add the peanut butter mixture to the oat mixture and stir with a spatula until combined. Fold in the fruit and seed mix and chocolate chunks until mixtures starts to come together.
- Scooping out by 1/4 cup, press the cookie dough into balls and flatten on the cookie sheet, until all cookies have been formed.
Bake for 10-15 minutes, until edges are golden brown. Store in a sealed container for up to 5 days.