July 07, 2014 July 07, 2014/ Morgan
Hey everyone! I’m updating with a quick recipe today. Expect a bigger post later on this week about some changes happening around Fo Reals Life. Good changes y’all, so don’t worry your little heads. In the meantime you should just enjoy some pancakes!
Want some awesome hearty breakfast or dinner (or lunch or snack)? Throw some oatmeal and blueberries in your pancakes and you’ve got a meal that is sure to hold you over for a while. Also they are delicious which is really the most important part!
Kitty approved! “Meeeoow!” (Nope, she didn’t have any.)
- 1 cup white whole wheat flour (you can also use whole wheat pastry flour)
- 1 & 1/2 cup soy milk (or other non dairy milk substitute)
- 1/2 cup rolled oats
- 2 Tablespoons fresh lemon juice
- 2 teaspoons sugar or a 2 drops of liquid stevia
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 – 3/4 cup blueberries (fresh or frozen)
Measure out the soy milk and add the lemon juice. Set aside. (It will curdle like buttermilk and adds really nice flavor to the pancakes.)
In a large bowl mix together the flour, oats, sweetener, cinnamon, baking powder and baking soda.
Heat a large nonstick skillet over medium heat.
Now add in the soy milk mixture and vanilla extract. Stir only until incorporated (you don’t want to overmix batters.) Don’t mix in the blueberries yet or your batter can turn all crazy purple.
I made our pancakes using about 1/4 cup of batter.
Pour batter into the pan and make sure not to overcrowd if you are making more than one at a time so that you can get your spatula in to flip them. Drop several blueberries onto the top of the batter now. (5-6 blueberries each 1/4 cup sized pancake will do!)
Cook until the edges dry out slightly and the bottoms are golden brown (2-3 minutes for small pancakes.)
Flip and cook for an additional minute or two (until this side is lightly brown.)
July 07, 2014/ Morgan/ 
Since I’ve gotten several messages, emails and concerned posts on my Facebook Page about my whereabouts I figured it was about time to let you all know that I’m taking a little break from blogging right now!
Not to worry though, it is not permanent and there will be many more recipes to come soon. Especially when the local produce starts coming in at full force – dear peaches, tomatoes and corn.. hurry up!
I’m still posting some on my Facebook page so stop on by and say hello there! See ya soon!
May 14, 2014/ Morgan/
I recently broke down and bought myself a brand new “big girl” blender – a Blendtec! Now there are different high speed blenders I could have picked but this is about why I chose this one over a Vitamix or Ninja Blender.
The Blendtec and Vitamix both have tons of power, blend beautifully and make one heck of a smoothie or nut butter. I also looked at getting a Ninja as an alternative but everything I read told me that it just wasn’t going to do what I wanted so I turned to the “big girl” contenders. I know that the Ninja does work great for a lot of people, but it just wasn’t going to cut it for the jobs I was planning on putting a high speed blender though.
So since the Blendtec and Vitamix did what I wanted equally why did I choose one over the other? Well first of all the Blendtec has a great warranty for their refurbished models (which is what I initially was looking to purchase.) They have the same great 7 year warranty as their other blenders (Vitamix has a 5 year warranty for their refurbished models.) Refurbished models go through high standard inspections for both companies, so if you’re looking for a great deal on a high speed blender but you don’t just HAVE to have a brand new one I suggest looking at refurbished! (You can buy a refurbished Blendtec for $279.95 with free shipping here!)
Another reason I ended up choosing a Blendtec is that it is super easy to clean on the base. I am kind of picky when it comes to buying new small appliances because my food processor has a ton of nooks and crannies that get food stuck in them. I don’t have time to deal with that! I’m a busy mom and I don’t want to have to clean my stuff with a tooth brush every time I use it. The Blendtec has a flat surface with no places for food or smoothies to get stuck in. The model I ended up buying (The Designer Series with Wildside Jar) has a totally solid touch screen surface that I can clean with a quick swipe of a rag.
Here is the Vitamix Blades for comparison. Sharp and harder to clean everything out of the bottom because of the design.
The biggest perk for me though is the blade design. It is a super strong blunt blade that is ultra easy to clean around. I can get every last drop of nut butter or smoothie out without a hassle. (No tearing up your favorite rubber spatulas because of sharp blades and tiny spaces!) Food just doesn’t get stuck under it like the competitors blade. Also, if I want to stick my hand in there (with the jar completely off the base and SAFE of course….) to you know.. get the last drop of brownie batter smoothie and lick it off my fingers? Well guess what – I won’t get cut at all! That’s good for a clumsy woman like me! Especially when cleaning it!
Won’t cut yourself while cleaning it! Woop!
Speaking of cleaning – the jar and lids can go in the dishwasher. A Vitamix cannot. A perk every now and then! I usually just clean the jar and lids right after I use them but there has been a time or two that I left it and was happy to be able to throw it in with the rest of my dishes for a quick wash.
It also fits under my counter! Awesome!
It has a pulse button which is handy!
And they also have a nifty 3 Payment Plan for blenders over $350 with no finance charges (just a small convenience fee) if you want to spread your payments out over 3 months!
So yeah, that’s why I chose the Blendtec. I’m so happy I finally made the decision so I could make even more fun recipes for you guys!
Here are a few recipes I wanted to share with you that I’ve made so far with my Blendtec Blender!
Creamy Dreamy Horchata
I can hardly think of a more refreshing drink than horchata! The almonds make it ultra creamy and extra yummy!!
- 1 cup white rice (you can also use brown rice if you want)
- 1/4 cup raw almonds
- 1 6″ stick cinnamon
- 1/2 cup sugar (or sweetener of your choice)
- 8 cups water
Blend the rice, almonds, cinnamon, sweetener and 4 cups of water together in your blender until chopped up pretty fine (I used the Whole Juice program for this.) Add the remaining 4 cups of water and soak the mixture for 3-4 hours in the refrigerator (alternately you could soak everything together first and then blend. It works both ways!) Strain through a fine mesh strainer lined with cheesecloth or a nut milk bag. Serve over ice. It’s especially great with Mexican food (or by the pool. Throw in a shot of vodka and you’re good to go!)
Green Hippie Smoothie
Kale smoothies are amazingly delicious and it blows my mind how the blender totally obliterates all traces of the kale in smoothies! Really, there’s not a single speck of leaves to get stuck in your teeth – just all totally smooth and delicious.
- 1 large orange
- 2 cups kale
- 1 cup frozen mango
- juice 1 lime
- 1 cup ice
- 3 Tablespoons hemp seeds
- 1/2 cup almond milk (or water)
- 1 cup water
Blend using the Whole Juice program button on your Blendtec (or until totally smooth on whatever blender you are using!)
Brownie Batter Smoothie
This makes an ultra smooth delicious chocolate smoothie that you MIGHT just get addicted to. Just had to warn you!
Blend using the Smoothie program button on your Blendtec (or until totally smooth on whatever blender you are using!)
note: After deciding which blender I ultimately wanted, I chose to become an affiliate for Blendtec. They did not pay me for this review or opinion. I do make a small commission if you buy through any of the affiliate links on this page. Doing so helps support forealslife.com so that I can continue posting recipes for you! I really appreciate your support! Much love, Morgan!
I love fries! Well, I love homemade baked fries the most. I eat them several times a week (okay most days..) and I can’t imagine how sad my plate would be without a big side of fries! I love russet potato fries, red potato wedges, yellow potato fries and of course sweet potato fries!!
And while I LOVE just plain fries with a bit of salt, I love to sometimes jazz them up with a bit of something. This something is some awesomely delicious oil free vegan pesto made with cilantro and pepitas (if you haven’t had them they are hulled pumpkin seeds!)
If you hate cilantro you can use basil instead, I won’t judge!
Oh and by the way – my family loves these fry baskets that I picked up at the store! So fun for sandwiches and fries outside or at home sitting on the couch! We just line them with parchment paper and throw our meals into them. Easy clean up!
makes 4-6 servings
- 2-3 large sweet potatoes, peeled and cut into fries
- 2 cups loosely packed cilantro
- 1/2 cup toasted pepitas (hulled pumpkin seeds)
- 2 cloves garlic
- 1/2 jalapeno, optional
- juice of 1 lime
- big pinch of salt
- 1/2 cup water
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick silicon baking mat.
Lay the sweet potato fries on the baking sheets in a single layer and bake for 15 minutes. Flip the fries and then bake for another 10-15 minutes or until lightly browned.
Meanwhile blend the cilantro, pepitas, garlic, jalapeno, lime juice, salt and water together until smooth (I used my awesome new Blendtec for a really smooth sauce but a food processor would work as well!) Taste and add any additional salt as necessary.
Toss the fries with as much of the pesto as you like! Any leftover pesto can be stored in the refrigerator for up to 3 days.
March 31, 2014 March 31, 2014/ Morgan
Ever get a craving that you just can’t shake? (Story of my life!) I wanted some yummy Sloppy Joe’s that tasted like the stuff I grew up with – the stuff, yes friends, in a can! Of course I wasn’t going to just grab a can of that stuff and go so I had to make my own. It was silly easy, delicious and I must say the very dang best vegan Sloppy Joes i’ve ever had!
I call them Sloppy Mo’s because, well, 1.) my name is Morgan and 2.) I also go by “mom” a lot. A LOT. I’m thinking about changing my name. And not telling my child what my new name is! Hahah! Just kidding of course.
But really, if you miss that beefy delicious mess on a bun you have got to try this out. The Mr. even requested that I make it again for him to have while I’m out of town! Since it’s so incredibly easy to make I just had to oblige.
6-8 servings
- 1 (14oz) can chopped tomatoes
- 1/2 cup ketchup
- 1 Tablespoon sugar
- 1 Tablespoon molasses
- 2 Tablespoons yellow mustard
- 2 cloves garlic
- 2 Tablespoons vinegar (malt or rice vinegar work great!)
- 1 large sweet onion, chopped
- 1 red bell pepper, chopped
- 1 lb (16 oz) crumbled tempeh
- salt and pepper to taste
Blend the chopped tomatoes, ketchup, sugar, molasses, yellow mustard, garlic and vinegar together until totally smooth and set aside (I used my Blendtec but you could totally use an immersion blender!)
Cook the chopped onion, pepper and tempeh in a nonstick pan over medium high heat until the onions are translucent and the tempeh is slightly browned. Add a bit of water as necessary to prevent sticking.
Pour in the sauce and turn the heat down to medium low. Cook until it becomes thick and delicious!
March 31, 2014/ Morgan/