Happy New Year!!
May it be a very healthy and happy one!
My New Year’s resolution is to stop sweating the small stuff. Hopefully you have yours picked out too and if it happens to be a healthier version of yourself, I gotcha covered-at least in the recipe department. When people tell me that they want to start eating a healthier diet, my eyes light up. It is never too late to start trying harder. Eating healthier doesn’t have to be a pain, in fact it can be quite fun as long as you have some variety. Pancakes for dinner still? Sure! You don’t have to give up many of the foods that you love but rather tweak them a little. For example, lets tweak our pancakes. Did you know that quinoa, an ancient grain can be made into crusts and pancakes? It’s pretty cool.
These pancakes are not half bad to look at either. I wasn’t sure if I should eat them or keep staring.
Pretty pretty pretty. But they taste even better!! Don’t get intimidated by the whole quinoa thing going on here. You can simply pop all of the ingredients into a nutri bullet or blender and let her blend away. No manual labor included. As for cooking, it’s no different than how you cook normal pancakes. Coat the pan with some coconut oil or earth balance, pour as much as you want and wait a few minutes before flipping. A little trick-I find that if you make pancakes in a stir fry pan, putting a lid on while the pancake cooks on low makes it so much easier to flip and really helps the pancake cook all the way through. It is NOT COOL when that dang pancake rips in the middle of flipping. Uh huh.
The lemon cashew cream truly completes the dish. The pancakes are fabulous and all but they need a little pizazz. And boy, does the lemon cream give it pizazz. The cream gives the pancakes a whole new identity.
Plus, it’s very simple as it too is a let’s throw everything in the blender and let it work its magic while I sit on the counter and eat chips.
I hope that you enjoy my recipe and make pancakes any time your heart desires them .
Lemon Quinoa Pancakes and Lemon Cashew Cream
- For pancakes
- 1 cup soaked quinoa overnight. I used red inca quinoa but regular is just fine.
- 1 1/2 cup oats
- 1 1/4 cup vanilla or plain almond milk
- 1 flax egg-1 tbsp flax and 2.5 tbsp water
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup pure cane sugar
- 1/2 tsp lemon zest
- For cashew cream
- 1/3 cup cashews soaked for at least an hour
- 1/3 cup almond milk
- 1/4 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp agave
- If the cream is too thick or too runny, adjust with slightly more cashews or liquid
- Coat the pan with coconut oil or earth balance
- Pop all of the ingredients for the pancake batter into a nutri bullet or blender until a smooth consistency forms
- Pour batter into pan and let pancakes cook on low for a couple of minutes on each side or until ready to flip
- Add the ingredients for cashew cream into a nutri bullet or blender until a smooth and creamy consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Another day, another excuse to make oatmeal. There is always an excuse to make oatmeal, especially when its doused in maple syrup, Sunwarrior vanilla protein powder, pecans, carrots….aka the good stuff. I have made carrot cakes oats more times than I can remember but this was the first time trying it out with protein powder. Verdict? It’s an awesome concept because I don’t want a protein smoothie every morning, and sometimes I just desire a warming bowl of oats.
It’s also a really great combo because the vanilla protein gives the oatmeal more of a cake-y like texture and taste. Lets say it sort of gives the oats some va va voom.
Oh Martha, oh Christmas!
Now did I get a little slap happy with the syrup? Yes, I absolutely did. But when you sit in your basement and study aggregate demand curves all day, you would be too. So please, pardon my sugar overload.
Choosing between zoats and proats is somewhat comparable to choosing a favorite child. Well proats, you are my favorite child.
A delicious combo of protein and oats!
- 1 serving or 1/2 serving depending on how much protein you want of Sunwarrior raw plant based vanilla protein
- 3/4 cup oats
- 1 cup vanilla almond or cashew milk (may need to add more)
- 1/4-1/2 tsp cinnamon
- 1/3 cup grated carrots
- 1 heaping tbsp almond butter
- maple syrup for topping
- Cook in the microwave for 2 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
I’m always trying to raise the bar
The snack bar that is!
But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?
Why, why you ask?
Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!
Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.
I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.
I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.
Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.
Nuts? I recommend almonds (what I used) or cashews would be so yummy.
Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.
3 tbsp natural sunflower butter
1 1/2 cups of medjool pitted dates (or take the pit out)
1/4 cup cacao nibs
1/4 cup almonds
1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.
Makes 8 (I squeezed out nine)
Bars should be 1/3-1/4 inch in thickness
- In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
- Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.
What time is it?!
…..breakfast of course!
Cereal is a bore.
Oatmeal is the best thing ever but can get old.
And donuts are just bad for you.
So, try something new and completely dairy free! If you like scrambled eggs or even if you don’t, a breakfast hash/scramble is awesome. Tofu, tempeh and sweet potato are a match made in heaven. I also added baby portobello mushrooms just because I love them and they’re very low calorie. However, you can add whatever veggies you would like. Zucchini and some bell peppers in this would be delicious. To spice it up, I used very light salt, pepper, paprika, and chili powder. I topped it with some hot sauce after I took the picture because hot sauce is the best creation since sliced bread. Also not pictured: two slices of ezekial toast with hummus. I put my my breakfast scramble on top of the toast and let me tell you, restaurant breakfast sandwiches will be forgotten about. Hope you love this and devour it as breakfast, lunch or dinner. Or a snack. lol. Enjoy guys 🙂 xx
Cook time+prep 10-12 minutes
1/2 cup chopped sweet potato
1 cup baby portobello mushrooms
1/2 serving tempeh
1/3 cup tofu
For the spices, you decide how much you want to add! I added a dash of each.
paprika, pepper, chili powder, salt.
I topped the dish with fresh dill
- Chop the sweet potato and tempeh into very small cubes. Also, chop the mushrooms in half as they will wilt down a lot.
- Coat the pan with some vegetable stock and let the sweet potato, mushrooms and tempeh cook for 5 minutes. Cover with a lid so the sweet potato will steam and cook faster.
- Pick apart the tofu with your fingers until a scrambled egg consistency forms. Add along with the spices and cook for another 4-5 minutes.
- Enjoy 🙂
Do I even like oatmeal? Is it all I eat? Am it its biggest fan? Questions that are easily answered by my oatmeal posts. It is THE best. Maybe some of you like oatmeal and maybe some of you don’t. The ones that do, I hope that these delicious looking bowls of oats give you an incentive to take 5 minutes to make a healthy breakfast. Those of you that don’t….well I’m working on a delicious tofu scramble. This oatmeal is a true winner because its so low fat and quick to make. Not to mention it has 1/2 cup of real carrots! That may seem like a lot of grated carrot. Trust me, its not when you add 1/2 cup of oatmeal and the other ingredients. Its sweet, delicious and you are fitting veggies into your breakfast. Thus, you are helping your waistline and staying heart healthy. What more do you need for breakfast?
1/2 cup grated carrots
1/2 cup oats
1/4 tsp vanilla extract
1/2 tsp cinnamon or more! I usually add a 1 tsp but I really love cinnamon
1 tsp or 1 tbsp agave (slight difference in sweetness)
1 cup vanilla almond milk
2 tbsp of water depending on whether or not the mixture is fully coated
A dash of nutmeg if desired!
1 tbsp tofutti
Everything but the tofutti goes into a bowl! Stir and microwave for 2 minutes. Stir in the toffuti and top with some more cinnamon.
I’m always looking for those flavor combinations that make people say “huh?” This might be one of those. Pumpkin and raspberry happen to be an awesome combination and a perfectly balanced duo as long as the raspberries are ripe and sweet. A little sweetness boost from the agave tops it off. Oatmeal is in my opinion the easiest breakfast option. It is healthy, filling and fast to make in the morning. I love experimenting with new combos. I tried the pumpkin puree with blueberries and was less than impressed. I don’t know maybe some people would like that. I definitely think that raspberries go great though and even popping some banana in it would be delicious. Hope you enjoy!! 🙂
1/2 cup whole oats
1/2 cup vanilla almond milk
3 tbsp pure pumpkin puree
1/3 cup raspberries
1 tsp agave
3 tbsp water
1/4 tsp cinnamon (optional-I love it with the raspberries but maybe you won’t)
1 tbsp tofutti for topping
Pop everything into a bowl except the toffuti and cook for 2 minutes!