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Coconut Oat Pancakes
Well, hello there, beautiful breakfast pancakes. I had to make these three days in a row because I couldn’t get the flavor/texture just right. I know, such a hard life I have, right? Day one they weren’t combining well enough so that when I flipped it, it became more like scrambled pancakes. No good.
Day two, I fixed the texture by making oat flour (throw some oats in a food processor) instead of using whole oats and they stayed together, but they were flat and not fluffy. No good.
Day three I was asking myself if eating this again is getting obsessive but I just had to get it right. I added baking powder and then I got fluffy, flipp-able and tasty pancakes.
Needless to say, I finally got the perfect coconut blueberry oat pancakes. They are healthy. They are fluffy. They are simple and they are tasty as anything!
- 1 banana (smushed)
- 1 egg
- 1/3 c oat flour
- 1/4 tsp baking powder
- 1 tbsp almond milk
- handful of frozen blueberries
- coconut flakes
- dash of cinnamon
- coconut oil
melt the coconut oil on to a non-stick pan and allow to melt and evenly coat the pan. combine all the above mix, mix and mix some more. pour onto the pan, flip when the little bubbles appear.
I personally don’t like syrup so I added a drizzle of honey, more coconut flakes, and cinnamon!
1 can chick peas
pumpkin seeds (optional)
sesame seeds (optional)
garlic1. Start cooking your quinoa according to the package directions
2. Pre heat your oven to 420
3, Prepare your chickpeas. Drain them from the can, and then add them to a baking sheet with oil, salt, pepper, cumin seeds and crushed red pepper
4. Soak 1/4 c of cashews in water
5. Once the oven reaches 420, put the chick peas in the oven and bake for 15-18 min until crispy
6. Sautee green beans in garlic and oil
7. Blend soaked cashews, a handful of cilantro, squeeze of lime juice and a tbsp of waterAssemble your bowl by adding your crispy chick peas, green beans, quinoa, cilantro cashew sauce and then sprinkle on some crunchy toppings such as sesame seeds and pumpkin seeds. Enjoy!
Thai Peanut Soba Noodles
This dish should become a staple, just saying! Check out how to make it.
What you need:
Extra firm tofu
Chili garlic paste
Creamy unsalted peanut butter
Yellow and red bell pepper
1. Cook your soba noodles (follow the directions on the package!)
2. Crisp up your tofu – add oil to a pan and then the tofu. Keep flipping them around until they’re crispy
3. Make the sauce – whisk together peanut butter, soy sauce, rice vinegar, chili garlic paste and sesame oil
4. Sautee veggies in garlic and oil
5. Place your noodles in a dish, add tofu, veggies and pour sauce all over. Then add your chopped cilantro, sliced scallions, and crushed peanuts.
Zucchini Farro Salad
I was craving something light for lunch to start off this week, and this totally hit the spot!
1/2 a zucchini (spiralized)
1/2 can chick peas
1 tbsp feta cheese
3 mint leaves
3/4 (ish) cup cooked farro
crushed red pepper flakes
Ready for how easy this is?
1. Boil water for the farro and then cook accordingly and drain once ready
2. start spiralizing your zucchini, or if you bought them pre-spiralized then skip this step
3. drain a can of chick peas
4. combine farro and chick peas, add EVOO, salt, pepper, and crushed red pepper
5.add zucchini to farro/chick pea mixture, then add feta, chopped mint and add a little more olive oil and spices to the top.
Recommended to be eaten on a hot summer day!
Chick Pea Salad Sandwich
This chick pea salad sandwich recipe is something I never knew I needed in my life, but so happy it’s here. What I love about this meal is that it’s super quick to make and I can store it in the fridge and make sandwiches with it for work. It’s a great healthy lunch and will give you the sustenance you need to get you through the rest of the day without weighing you down.
What You’ll Need:
2 cans of chick peas
2 sticks of celery
1 tbsp spicy mustard
1 tbsp vegan mayo
salt & pepper
Whole wheat bread
1. Drain the chick peas and mash up with the bottom of the can (be sure to clean the can first)
2. add the chick pea mash to a bowl and then add sliced celery, spicy mustard, mayo, salt & pepper, dill and a nice squeeze of lemon juice.
3. Mix well, then add to your sliced bread. Top with some tomato and spinach.
4 c cooked brown rice
2 medium sized carrots, julienned
1 medium Zucchini, julienned
1/2 pound or small container of shiitake mushroom
2 cups baby spinach
1 garlic clove minced
4 tbs sesame oil
sprinkle of black sesame seeds
salt + pepper
1 tbsp siracha
1 egg*This meal serves around 4 people and to keep vegan omit the egg.
Add oil to a regular pan and add in half the sesame oil, all the veggies and minced garlic. Sautee for about 8-10 minutes, until the veggies become softer and the spinach is wilted. Next add 1 tbsp sesame oil to a 10 inch cast iron skillet and turn on the heat to medium. Then transfer over the rice and pile on the veggies into sections. Next, slowly pour the remaining sesame oil to the inside rim of the pan.Now, for the fun part! Wait the 7-8 minutes for the rice to become crispy. Add a cooked egg to your plate full of Bibimbap then sprinkle with sesame seeds and siracha and ENJOY!
Dark Chocolate Fudgy Brownies
1/2 c coconut flour
1 c coconut oil
1 c dark cocoa powder
2 cup dark chocolate chips
4 eggs room temp
2 tsp vanilla extract
1 1/4 c honey
sprinkle of saltMethod:
Preheat the oven to 350 and then line a 13×9 with parchment paper and spray with cooking oil. Add the dark chocolate power, half of the chocolate chips and melted coconut oil in a small pot and begin to melt the chocolate on low heat. Then add in the eggs, honey, salt, coconut flour, vanilla extract and continue to whisk until it’s all smooth.Then pour the batter on the parchment paper, sprinkling the remaining of the chocolate chips and bake in the oven for 25-30 minutes.Once the brownies are finished cooking and cooling, I stored them in the fridge (I like them cold for some odd reason). I can’t wait for you to try this recipe, because it’s easy, healthy and DELICIOUS.
Wait until you realize how simple this recipe is!
1 package of firm tofu
1 can of kidney beans
hard corn shells
1 large garlic clove
spices (salt, pepper, chipotle pepper, cumin, smoked paprika)
1/4 c water
First, empty out your brick like tofu and use paper towels to soak up some of the water. Tofu is like a sponge and so in order to get as much water out as possible, I recommend to put something heavy like a pot over the paper towel wrapped tofu for about 5 minutes. Start heating up a little olive oil in your pan and add minced garlic. After a minute or two, unwrap your tofu and start breaking it up with your hands into little chunks over the pan of garlic.
Cook for a couple minutes, then add your kidney beans and spices. I honestly don’t measure them out and probably should but it’s more fun to keep tasting it until you have it right. Add them into the pan a little at a time because the spice will sneak up on you. Add the water then let it do its thing for a bit.
Put the corn shells in the toaster oven for a couple minutes then once they’re done, assemble your taco. Add in the filling, sprinkle some cheese, cilantro, squirt some lime and there you have it… tofu tacos!
Cashew Mac n Cheese
1/2 sweet onion
2 tbs nutritional yeast
a generous sprinkle of cumin, paprika and chili powder
dash of salt & pepper
3 cloves garlic
1 1/2 cups vegetable broth
Green lentil macaroni (I used the brand Tolerant)Soak the cashews up to 4 hours, or until your patience runs out. I was pretty hungry at the time, so they soaked for about a half hour. Tasted fine to me :)Bring a medium pot to a boil and add the macaroni. Now, time for the sauce! Add all of the ingredients into a blender/Vitamix, besides the macaroni and slowly mix until you get a smooth, rich and creamy sauce. When I tried it I couldn’t believe how cheesy and creamy it tasted.Once the pasta is al dente, rinse and put back in the pot with the sauce to heat up. I added a bit more spice and then dug in.I can’t wait to make this again. Enjoy!*adapted by the amazing Minimalist Baker
Pesto Pasta with Maitake Mushroom
1 serving Fettuccine pasta
handful of basil leaves
1 garlic clove
1 tbsp olive oil
a maitake mushroom
sprinkle of red pepper flakes, salt, pepper
Heat your oven to 375 F. In a pot, boil water then add your pasta. To make the avocado pesto, add half an avocado, 1/2 tbsp olive oil, garlic, salt, pepper and pine nuts to food processor and blend until the texture is smooth and creamy. Once the oven is at the 375 F, place the lightly oiled, salted and peppered mushroom inside for approx. 10 minutes.
At this point, the mushroom should be crispy, yet tender. After draining the pasta, add it back to the pot with the avocado pesto to heat up for a minute or two. Now, add the creamy pasta and mushroom to a plate, sprinkle with red pepper flakes and eat up!!
Banana Oat Pancakes with Blackberries
1 ripe banana
1/4 cup oats
1/4 cup almond flour
Real maple syrupMethod:Mash up the banana with a fork, until mushy, then add the egg, oats, cinnamon and almond flour. Mix all together until you get a thicker consistency. Now heat up your skillet with about a 1/2 tbs with coconut oil and once melted, pour in about half the batter. After about a couple minutes, use a spatula to check the bottom of the pancake, and once it’s golden brown, flip over. Wait a couple minutes for the other side to cook as well. Repeat this process for the remaining of the batter.Once your pancakes are cooked, add some blackberries and drizzle with real maple syrup.This recipe is a keeper, for sure! Plus, this recipe will satisfy your craving, while fueling your body with potassium and protein to start your weekend.