Jump into Vega’s #ThriveKitchen September 10!

I’m very excited about something that is all abuzz around the world of Vega. As you have no doubt noticed, I’m a bit crazy for the brand. I love the Vega Sport and use it almost exclusively as my part of my pre-workout and recovery routine. What I love most about the brand is that it’s a business that’s out selling product but they are also in the business of giving back as well. They work hard to create quality products but also awareness of how to eat a sustainable, plant-based diet. And though I’m not 100% plant-based yet, I do follow a vegetarian diet now that is about 85% plant-based, maybe more (it’s the darn cheese that trips me up…I’m having a tough time letting go but that’s for another discussion!).

Beginning on September 10, Vega is launching a new installment from their Thrive Forward web series called #ThriveKitchen that will take you through the ins and outs of Plant-Based nutrition as well as give you some great resources and recipes to try. Their aim is to show that plant-based isn’t just salads and sides with the meat removed but rather, that it’s a completely healthy, sustainable and delicious way to eat. I’ve had a sneak peak at some of the recipes (and you can have a look at the #ThriveKitchen teaser trailer here for more info) and they look amazing!

I’ve been given permission to share a recipe with you and with fall fast approaching, the recipe I chose was a no-brainer. As soon as the weather gets cooler, my breakfasts get warmer. I eat a lot of cold overnight oats in the summer but once fall hits, I’m all about the oatmeal the way most of you are likely familiar with: hot, filling and ready to stick to your ribs (as the saying goes). My mouth is watering just thinking about it and I love that there are flavor groupings to help keep it interesting. Keep in mind you don’t have to follow it to the letter (some of you may not be interested in using the Vega products or have all the ingredients around the house) but the idea is there for you to take charge and make it your own.

 Base Slow Cooker Oatmeal

(Serves 2)

Oatmeal Base
3/4 cup steel cut oats
2 cups water

Flavor Groupings
(Choose one flavor grouping according to personal preference, seasonality, or what you have on hand)

Mango Apricot (Summer)
1/3 cup dried apricots (if fresh is available, add before serving)
1/3 cup dried mango (if fresh is available, add before serving)
1/4 cup dried unsweetened coconut flakes
1Tbsp sweetener of choice: maple syrup or raw organic agave nectar (optional)

Chocolate Cherry (Summer)
1/3 cup fresh cherries, pitted and sliced
3 to 4 Medjool dates, chopped
1/4 cup vanilla flavored plant-based protein powder, such as French Vanilla flavor Vega One (added and stirred into oatmeal right before serving)
3Tbsp dark chocolate, finely chopped, such as Vega Maca Chocolate bar (added and stirred into oatmeal right before serving)

Cinnamon Apple (Fall)
1/2 tsp cinnamon
1 1/2 tsp vanilla extract
1 small apple, washed, cored and diced
1/4 cup dried, unsweetened cranberries or goji berries
1Tbsp maple syrup (optional)
Cardamom and Almond Spice (Fall)
1/4 cup dried raisins
1 1/2 tsp vanilla extract
1/8 tsp cardamom
1/4 tsp cinnamon
2 Tbsp slivered almonds
1/4 tsp almond extract
1/4 cup plant-based protein powder, such as Vanilla Chai flavor Vega One (added and stirred into oatmeal right before serving)
Non-Dairy Milk Alternative
1/4 cup non-dairy milk, such as rice milk, coconut milk, almond milk, quinoa milk, or hazelnut milk

1. In the evening, add your oatmeal base ingredients and flavor ingredients to a small 1 to 2 quart slow cooker and let cook overnight on high (up to 10 hours).
2. In the morning, serve your oatmeal in bowls. Thin with non-dairy milk until desired oatmeal consistency is reached (use less if you prefer your oatmeal on the thicker, more robust side). Stir and enjoy!

TK_BaseRecipe_Oatmeal_Lesson1_Version2_620 x 315YUM!!

With over 25 recipes, video tutorials and tips and tricks resource sheets, Kitchen Edition of Thrive Forward will give you the comfort level you need to take charge in your kitchen. I hope you’re as excited as I am to learn even more about how to take charge in the kitchen and pump out some seriously amazing meals!

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Stephanie is a Canadian Mom of 3, Runner, Certified Functional Strength Coach (CFSC), Christ-follower and all around reeker of awesomeness. When she's not chasing after her kids, you can find her dreaming big dreams and bringing them to life.

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