Banana Raisin Pancakes

Good morning!!
It’s been awhile since I have posted about food. I haven’t been experimenting as much since I’m not in my own home. But, I made some pretty tasty pancakes this morning that I had to share.

I used a pre packaged pancake mix made by Bob’s Red Mill and added in some raisins, bananas, cinnamon and chia seeds.

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Here’s how it went down:
1 cup of mix
1 egg
3/4 cup of milk of your choice
1 tbs of coconut oil (mine is from DrVita)
1 tbs of chia seeds
Several sprinkles of cinnamon
1 banana, diced
Raisins – I leave the amount up to your preference

So, here is a note about the coconut oil. You will want to melt it in the microwave before you add it in. When you do add it in, it will probably form chunks when mixed with the cold milk. It didn’t really bother me that much, I just mixed it as much as possible. If you don’t like that, you can substitute applesauce or Greek yogurt.

These were very tasty by themselves, no topping needed. However, feel free to add a little raw honey or pure maple syrup.

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Yummmmm…..

Enjoy!

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Sun dried tomato chicken sausage with sauteed veggies

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This was ridiculously easy. Ridiculously tasty. If you have a Trader Joes near you, you can replicate this exactly. If not, the ingredients are so simple, any grocery store should have something similar.
You will need:
Sun dried tomato chicken sausage
Package of kale, brussel sprouts, cabbage and purple cabbage (TJs sells as a whole mixed package in the leafy greens section)
Yellow pepper
Olive oil
Seasonings to taste

1. Start searing your chicken sausage in a pan with a little bit of olive oil.
2. In another pan, heat up some olive oil, add your veggies and your seasoning.

Seriously, that is it. Once it is done cooking, plate it and eat it!

Now, you can make a lot or a little. It depends on how many people you are serving. The raw veggies that you may still have leftover will make a great salad.

Enjoy!!

Sweet Potato Turkey Chili

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Someday I will have a nice camera and be able to take nice photos of my food. Until then, I will have crappy pictures of yummy food and you’ll just have to believe me!

 

Holy hearty meal!! I had never made chili before so this was an adventure for me. I thought it was going to be a long, tedious process, but it was actually pretty easy. The hardest part was finding a recipe that I liked. I ended up just varying one a little bit to make my own version. So here is what’s happening:

1 yellow onion
1 large or 3 small sweet potatoes, peeled and cubed
3 cloves of garlic, minced
1 can of black beans
1 can of red kidney beans
1 large can of crushed tomatoes
1 can of diced tomatoes
1 package of frozen red and green peppers
1 lb of ground turkey
1 bayleaf
3/4 tsp of cumin
1/2 tsp of oregano
1/8 tsp of salt
1/2 tsp of coarse black pepper
2 tbsp chili powder
1/2 red pepper (or cayenne)
1 cup of water

I used a slow cooker for this recipe but, you can absolutely make this on the stove.

Add all vegetables and beans into the pot first. The black ones I put the liquid in, the kidney beans I drained and rinsed first.
Then add your turkey, water and spices. I forgot my turkey, so I ended up cooking it and adding it after the chili was done cooking. Either way works.
I cooked my chili on high for four hours. If you want to, cook it on low for eight hours.
Once finished, stir and let sit for a little bit. Or don’t. I didn’t. I ate it right away. I was just too excited!!

Enjoy!!

Sweet potato turkey chili original recipe from: heandsheeatclean.com

Baked Pumpkin Pie Pear

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This is the story of how a pear fell in love with Nikki’s Pumpkin Spiced Donut Coconut Butter.

It all began on a lonely table. Pear was sitting there waiting for his destiny, but he just wasn’t quite sure what that looked like. Meanwhile, Nikki sat in her cupboard knowing that today was her day to break out, open herself up to the world and share her glorious butter. Well, she found herself on the same table as Pear and the two instantly hit it off. A match made in kitchen heaven. Here are the sensational details of their hot romance:

1 tablespoon of the Coconut butter mixed with a splash of almond milk
2 Tablespoons of gluten free quick cooking oats
A drizzle of honey (or maple syrup if you are vegan)
Cinnamon and pumpkin pie spice

Preheat your oven to 350 degrees.
For the pear: You can leave the skin on or peel it, it’s up to you. Cut your pear in half and remove the center (the seeds and such). Scoop out a fairly large sized chunk of each half of the pear. Keep this, chop it up and set it in a bowl for your filling.

For the filling: First, warm up the coconut butter in the microwave for about 30 seconds. Next, add the almond milk and stir it up. Add this mixture and the oats to your diced pear. Season with cinnamon and pumpkin pie spice.
Next, place your pears in a baking dish or sheet and drizzle each half with some honey. Then add your filling to the center. Bake for approximately 25-30 minutes.
I made mine a la mode with some Almond Dream vanilla ice cream.

MMmmmmmmm…. Pear…

I hope you like this recipe. Click on the link for the coconut butter. It is delicious!

Enjoy!

Protein Breakfast Cookie

ImageGood Morning, world!! I love mornings that don’t involve an alarm clock. Unfortunately, this one did as I forgot to reset my phone alarm. Oh, hello, 4:10am! I wasn’t expecting to see you today. Thankfully,though, I can easily fall back to sleep. (I can pretty much sleep anytime, anywhere – just ask my family or roommates).

I have been playing around with simple ingredient cookies lately… as in, two or three ingredients. I first got the idea from my friend Gracie who writes Girl Meets Life. I started off with just bananas and oats and holy moly, were those cookies good! So, I started adding some other things to spice them up a little bit. I even did strawberry banana cookie. Yum!

Today, I made a chocolate, peanut butter protein cookie. I have a tendency to just throw things together without measuring, so this is an approximation. Here is what you shall need:

1 banana, mashed
1/2 cup of quick cooking oats (mine are gluten free)
3/4 scoop of chocolate protein powder (I used Garden of Life)
1 tbs of ground flaxseed
1 tbs of cacao nibs
1 tbs of dried currants (raisins will work, too)
1 heaping spoonful of peanut butter (I used chunky for this one)
a pinch of salt (if your peanut butter is unsalted)

I like to put mine in the toaster oven, I find it is quicker and more convenient for such a small batch. Set your oven to bake at 350 degrees. While it is heating up, mash your banana first and then add in all of your dry ingredients. Just stir it together, making sure to incorporate the peanut butter very well. It will start to form a ball/clump which actually makes it easier to transfer to your tray.
Line your tray with aluminum foil, wax paper or a silpat, if you have one. Roll your cookie into one big cookie or do a few smaller ones – totally up to you – and bake in the oven for approximately 20 minutes.  Once done, let it cool a bit and chow down like cookie monster. Actually, don’t do that. Most of his cookies end up on the floor. You’re going to want to enjoy every last bite of this.

**Now, my cookie was made without any added sweetener, but you are more than welcome to add some in if you like it a little bit sweeter. The banana and currants were totally enough for me.

This was such a filling cookie. It was exactly what I needed to start my day.

What are some of your favorite breakfast recipes?

As always, enjoy!!

Rice cakes excite me

ImageRice cakes don’t have to be boring!! I actually love them! My favorite brand is Lundberg’s – you can find them at most grocery and health food stores.

I haven’t had processed sugar in about a month, so now when I crave something sweet I try to find new ways to satisfy that craving. I don’t have much in the house right now, so I got creative with my rice cake. What you’ll need:

1 ricecake
a few frozen strawberries, warmed up
1 spoonful of peanut butter (any nut butter, really)
A splash of Almond or coconut milk – I used a mixture of both
Cacao Powder
Shredded Coconut

There aren’t many steps to this, just warm up your strawberries, mix your almond milk in with the peanut butter (if it is hard to mix, warm it up a little) and dust on some cacao powder and sprinkle on some coconut. 

Now, this snack is not very sweet, so add your sweetener of choice if you so desire.

How do you like to decorate your rice cake?

 

Enjoy!

Begin Simply

ImageI love to begin my day by taking my time to wake up, enjoying the quietness in my apartment, praying and making myself a simple breakfast. I wish I could do this more often but working at a coffee shop means that I have to be there before the sun has even thought about shining on NY. So, the days that I get to, I relish in it.

This morning I made Bob’s Red Mill gluten-free oatmeal with warm apples, cinnamon, pumpkin spice and coconut/almond milk. You can use a microwave like I did or cook it on the stove. Whatever makes you happy.

Speaking of happiness, I can assure you that cute videos of puppies, kittens and babies will always bring a smile to my face.

What’s your happy?

Enjoy!

Alright people, wrap it up!

ImageNo, no, no! I don’t mean stop what you are doing (because clearly you are reading this post – why would I want that to stop??). I mean put your food in a wrap. You won’t regret it!

I had a whole bunch of random things that needed using and came up with this glorious concoction. I kind of like just throwing things together and seeing how they come out. Oh, man. This. Is. Fantastic! Here’s what I did to make my “Mexican wrap:”

First I put a Hilary’s Eat Well veggie burger (or any one, but this has far less processed junk in it) into my toaster oven for a few minutes.
I had some leftover quinoa and some bean salad, so I mixed that together and warmed it up a bit in the microwave.
Once the burger finished I let it cool a bit while my Ezekiel 4:9 sprouted grain tortilla toasted. Only leave it in for about a minute, longer if you want it to be crispier.
As soon as you take it out (be careful, it will be hot) carefully roll it up and keep some pressure on it so that it cools in wrap formation. This will make your life easier when trying to roll it up. Next, I spread on some Tribe zesty lemon hummus, added my quinoa/bean salad, broke my burger into pieces, added some organic kale and layered on some organic spicy salsa. Then, I wrapped it up! That’s it!! Totally delicious, totally filling and totally easy!

 

Enjoy!

 

Obsessed with smoothies

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For the past two weeks I have been on a vegan diet, but even stricter. No sweeteners of any kind, no processed ‘cheeses’ or other substitutions that vegans might make. I’ve lost several pounds by not eating as much and what I do eat is clean. I still get my calories, don’t worry, I’m not starving myself.

I should mention that I am not a vegan. I like meat. This ‘diet’ is for three weeks. So, I will eventually be posting things that include some dairy and some meat. Until then… bring on the smoothies!

I cannot begin to describe how delicious this smoothie was. I’m sure you cannot tell from the terrible picture. Oh, the woes of not having an iPhone.

Well, good people of Blogdom I will share what I call the PB+JK smoothie.

A handful of organic kale
A few frozen organic cherries
A spoonful of peanut butter* – I use Arrowhead Mills because it is pesticide free      *you can substitute any nut butter
About 3/4 cup of water and 1/4 cup Defense Up juice from Evolution Fresh
1 scoop of raw chocolate protein powder (yes, it’s vegan)
1 banana
a few ice cubes

And done! It tastes like a peanut butter and jelly sandwich!

Enjoy!

Oh, hello there!

ImageThis is my very first post on a blog. Ever! Ahh, the excitement!

I am more and more concerned with the kinds of foods that I am putting into my body. I’m learning about GMOs, the benefits of eating organic and other hidden junk that manufacturers put into their food.

I will keep posting about my findings and hopefully will help you make better choices in the kitchen.

First up! My yummy delicious WARM veggie wrap. While my Hilary’s Eat Well adzuki bean burger toasted up in my toaster oven I warmed up an Ezekiel 4:9 tortilla in the microwave for twenty seconds and I boiled some organic peas, corn and broccoli. On my tortilla I spread on some regular hummus, added some organic kale, the vegetable medley and broke up the veggie burger into pieces. Then, I rolled it up very carefully and was barely able to get a picture of it before it was devoured.

*note: The tortilla isn’t as pliable as a regular four tortilla, so you might get a little messy. But, it’s so worth it!

Also, try it with sweet potato as your veggie, some roasted red pepper hummus or add some quinoa for added protein.

Enjoy!