I pretty much eat muesli every single morning. There’s so many ways to make it, combining different fruits. Until now, I never thought to add shredded carrot to my muesli. I came across this genius idea from the blog: Vegan on the Go-Go. Her carrot cake oats inspired this recipe. You can try this recipe with normal soy milk (or whatever type of milk you prefer), or if you want to spend a little more time, try it with my pumpkin spice milk (recipe below).
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This recipe is super easy, low calorie, and really freaking good.
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This chili has a unique flavor autumn flavor: sweet potatoes, black beans, squash and chipotle peppers, with a hint of cocoa and cinnamon. A little bit of sweet and a little bit of spicy, this savory soup has a combination of flavors that will please any palate. It’s made without any oil, so it’s quite healthy for you too. This soup gets even better the next day so you’ll be excited to have it for left-overs. Top with creamy polenta and avocado…I’m going back for seconds right now!
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