Let me consult the all-knowing Wikipedia for the definition of “rite of passage”.
A rite of passage is a ritual event that marks a person’s transition from one status to another. Milestones include transitions from puberty, year 7 to high school, coming of age, marriage and death. Initiation ceremonies such as baptism, confirmation and Bar or Bat Mitzvah are considered important rites of passage for people of their respective religions.
Last night, I believe I had my first hockey-related rite of passage — playing hockey…outdoors…in January…in Michigan…with snow…and wind…and sub-zero temperatures. I mean, the rink is all of one-third mile from the blustery shores of Lake Michigan. It was intense. My eyes watered and my day-old make-up ran down my cheeks in pain. Literally.
I wished very much so that my hockey gloves didn’t have holes from wear and tear.
I patted myself on the back for leaving the house in 2 layers on bottom…3 on top. Plus a scarf, hat, and mittens.
One small bonus: no ice needed in my water bottle.
A rite of passage when it comes to healthy eating, particularly vegan baking, is making your very first flax egg — a vegan replacement for eggs. The combination of ground flaxseed + water + a few moments time yields a pasty substance that not only helps hold together baked goods, but also packs in note-worthy nutrition. Beyond the plentiful amounts of fiber, flaxseed is packed with omega 3 fatty acids. Furthermore, a flax egg is slightly lower in calories than the real deal.
Go on…earn your vegan baking rite of passage and try a flax egg if you haven’t already!
Vegan Apple Cinnamon Baked Oatmeal adapted from Sweet Peas and Pumpkins
1/4 cup warm water
3 Tbsp ground flax seed
3 cups old fashioned oats
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 tsp baking powder
1/3 cup brown sugar
1/2 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk
1 tsp vanilla extract
2 apples, cored and diced
1/3 cup walnuts, roughly chopped
Preheat oven to 350 F. Spray a 9 x 13-inch baking dish with olive oil; set aside.
In a small bowl, mix together the warm water and flaxseed; set aside to form a “gel”.
Combine oats, spices and salt, baking powder, and brown sugar; whisk to combine.
In a separate bowl, whisk together the applesauce, milk, vanilla, and the flaxseed mixture.
Combine the wet and dry ingredients; fold in diced apple. Spread the mixture into the baking dish and top with walnuts. Use the back of a spatula to gentle press down walnuts.
Bake for 30 minutes or until set. Allow to cool for 5-10 minutes before serving.
Yield: 6 large servings.
Nutrition Information (per serving): 289 calories; 8.8 g. fat; 0 mg. cholesterol; 536 mg. sodium; 47.8 g. carbohydrate; 7.2 g. fiber; 6.8 g. protein
Result: Sweet with great accents from the ginger, nutmeg, and cinnamon. The apples and walnuts in this recipe pop and the nutrition stats are impressive — healthy fats, high in fiber, and carbohydrate controlled. This is a breakfast that reheats and freezes well and you can add/subtract whatever nuts, seeds, and fruit you prefer! Enjoy!
Looking forward to tonight – a simple dinner at home and the Illini game 🙂