6 Ingredient Pancakes: Pumpkin. Chocolate Chip. Vegan. Amazing.

These pancakes are out of this worrrlldd!! Inspired by Deliciously Ella:

Makes about 9 pancakes:

1 cup pumpkin
1 cup plant milk
1 1/4 cup brown rice flour (or ground oats / any GF flour)
2 Tbsp maple syrup
1 tsp cinnamon
1/3 cup vegan chocolate chips (optional)
Use non-stick pan preferably or use light coconut or avocado oil for greasing

  1. Mix together wet ingredients and cinnamon
  2. Gently stir flour until well combined
  3. Fold in chocolate chips
  4. On medium heat, place about 1/3 cup of batter for a pancake and spread into pancake shape with a spoon
  5. Flip after about 2 minutes
  6. Serve warm with berries and real maple syrup 🙂
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The Soup Everyone is Craving- Even in the Summer

Hope you had a lovely fourth!  Unfortunately, after the stress of the RD (registered dietitian) exam (yes! I passed! 😀), I have not given myself a break and managed to get a pretty nasty cold.  My 4th consisted of a couch, good books, and the most hydrating foods I could get my hands on.  I drank lots of boxed coconut water, ate an entire watermelon, and had a few oranges, cherries, and fresh picked raspberries here and there; that is all that sounded good to me.

This is what I made myself for breakfast today:

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Thai coconut curry veg amazingness.

Was going to make a green smoothie bowl of some sort, but was craving something hot and savory.  Holy **** it hit the spot. It would be a disservice not to blog about it.

Thai Coconut Curry Soup

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Serves ~6 people. 2 ladles per serving.

Ingredients:

Keep in mind I did not measure anything. I am amazed at myself- this is truly a special moment. Perseverance and practice make progress. ! Feel it out, use what you’ve got in the fridge, and at first tread lightly with the spices and continue to add until you’ve got the mastermind punch of spice that you desire. 🙂 Throw some fun in too. Makes it taste better.

  • 2/3 box of low sodium vegetable broth
  • half of a 1lb bag of baby carrots
  • 2 cloves of garlic (used the tiny holes on the cheese grater to finely mince)
  • 1 large marble sized chunk of fresh ginger, peeled (used the tiny holes on the cheese grater to finely mince)
  • 1 can of coconut milk
  • ~1/2 tsp cayenne (you can always add more if needed)
  • ~2/3 tsp turmeric
  • ~2/3 tsp chili powder
  • 1/2 large yellow onion, diced
  • 1 large stalk of celery, roughly chopped
  • 1 boiled potato, peeled and cubed (I always have boiled potatoes in the fridge, yum!)
  • 1/4 head cauliflower, rough chop
  • 1/4 can of Eden’s black soy beans (mom meant to get black beans, w.e)
  • 4 handfuls of baby kale, roughly chopped (I am so lazy I just ripped it up with my hands)
  • fresh mint and lime to top / garnish
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The products I used

Steps: this is how I made it, I am sure there are better ways…

  1. Pour the veg broth in a med/large pot and bring to a boil with the carrots. (If you decide to substitute winter squash or sweet potato for carrot, I still recommend putting these in first to boil, as well as maybe your cubed potato if it is not pre-boiled already). This allows the carrots to cook and get soft and sweet, as well as add some flavor to the broth.
  2. While waiting for the boil, with the smallest setting on a cheese grater (or just mince), grate the garlic and ginger into the pot. Add in onions, coconut milk, and spices. Allow to boil for about 5 minutes, and turn down heat to simmer.
  3. Add in the celery, boiled potato, cauliflower, and black beans. Let simmer about 2-5 minutes.
  4. I actually put the chopped kale in my serving dish and ladled the soup on top of the kale. I don’t want my kale to lose its beautiful green color or nutrients. Definitely add that in last, after you turn off the heat.
  5. Enjoy with fresh mint and a generous squeeze of lime! Yum!

Make it your own!

I did not plan on making soup today, I simply used the random veggies I had in the fridge and things I happen to find in the cupboard.  Play with different vegetables that you might have like bell peppers, zucchini, basil, idk, mm brown rice? Go crazy with it! Nom nom! xoxo much love and good health to you and to me!!

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Perfect Protein Pancakes | Light, Fluffy, Gluten Free, Vegan

Perfect Protein Pancakes

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As the sun comes, up he rises. He carefully places a tender kiss on her cheek, and makes his way to the kitchen.  While the pan is sizzling, the sweet smell of fresh pancakes tickle her nose.  She tip-toes to the kitchen and slowly hugs him from behind.  He laughs and squeezes her hand.  They take their plates to the back porch, watching the wind over the water while her legs lay over his.

Give love this national pancake weekend ❤ That is just one of my zillions of fantasies / ideas for a recipe video series one day.  I hope you try these. I have honestly never been so pleasantly surprised with a finished product.  Eggless and flour-less, I was expecting something dense. These are light, and cakey, like all famous pancakes should be.

Makes about 6 pancakes, serves 2-3. One serving (2 pancakes) has about 345 calories and 10 grams of protein.

Ingredients:

  • 2 tablespoons chia seeds, soaked in 6 tablespoons water, (or try soaking in plant milk)
  • 2 perfectly ripe bananas, mashed
  • 1/2 cup cooked white quinoa
  • 1 – 1 1/4 cup rolled oats, ground into flour
  • 4-5 dashes of cinnamon
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 cup blueberries (I used dried) and 1/2 banana for topping

Steps

  1. Stir the chia seeds into water and allow it to sit until it forms a gel
  2. Grind oats into a flour
  3. Mash bananas in a large bowl
  4. Add quinoa, chia gel, oat flour, cinnamon, vanilla, and baking soda to the bowl. Mix until well combined
  5. Spread coconut oil over skillet on medium heat
  6. Form pancakes with 1/3 cup, place blueberries and sliced bananas on top of pancakes, and flip when ready to flip. It is ok to spread them so they are round but try not to squish / flatten them.
  7. Serve with maple syrup and hugs ❤

Nutrient Breakdown: Based on 1 dried blueberry and banana pancake without syrup

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Chickpea Scramble | Oil-Free, Gluten-Free, Vegan

Happy Sunday! This scramble is savory, satisfying, easy, and CHEAP! Use produce from your farmers market ❤ Inspired by Minimalist Baker’s tofu scramble… I invite you to take this as inspiration and run with it using whatever vegan goodies are in your kitchen to create something that makes you love yourself from the inside out feeling relaxed, cozy, and grateful :-*

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Chickpea Scramble

Serves 1

Ingredients:

  • 1 cup chickpeas (cooked from dry, no salt or fat added)
  • 1 cup red bell pepper, chopped
  • 1 medium-small sized potato, cubed
  • 1 leaf lacinato kale, rolled up and sliced thin
  • 1-2 tablespoons fresh dill
  • 1-2 tablespoons fresh green onion
  • Extra love ❤

Steps:

  1. Dry chick peas triple in size when you soak them so make sure they have plenty of water and plenty of room to grow when you saturate them and soak them for about 6 hours or over night.  Drain chick peas, rinse, and boil them for about 30 minutes or until desired softness
  2. Frying pan on medium to high heat, have water handy.  Add a little water (enough so the potatoes don’t stick) and the cubed potatoes and mix to prevent sticking.  Add water as needed
  3. After the potatoes have gotten a little soft, add red bell peppers. Continue mixing and adding water if needed
  4. Add kale, scallion, and dill and mix.
  5. Measure 1 cup of chick peas and add those to the pan.
  6. Serve with 2 cups mixed greens, 1/4 avocado and plenty of lemon or lime (the vitamin C in the citrus and the red bell pepper helps absorb all the non-heme iron!! 😀 )

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Raw Vegan Blueberry Ice Cream | Thickest, Creamiest, Smoothest Ice Cream EVER!

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Click here to watch video

Raw Vegan Blueberry Ice Cream | VIDEO

Does anyone out there love ice cream as much as I do?? I used to work at an ice cream shop, and boy was a feeling like CRAP. This is ice cream that makes me feel AMAZING and it does not compromise taste for health.  It is sweet, smooth, thick and creamy and can be made the way you like with whatever animal free ingredients you have. Feel high on life all day eating ice cream for breakfast, and reap the benefits of all the cell and DNA protecting antioxidants, phytochemicals, and anti-inflammatory properties.

Serves 1:  ~336 Calories

  • Uses food processor or high speed blender.
  • Easy, takes about 5 minutes.
  • Prep: Freeze 2 ripe bananas for 6 hours or overnight

Ingredients:

  • 2 frozen ripe bananas (peeled before freezing)
  • 1 ripe banana
  • 1/4 cup fresh or frozen blueberries

Steps: Click here to watch my video~

  1. Blend ingredients until smooth- yup it’s that easy!

Enjoy!!

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Weekly Vegan Meal Prep: Chia Pudding and Overnight Oats Recipes

Here’s two easy recipes to help save time during the busy workweek.  weeklypreponthegothumb

Click Here to watch

Chia Pudding

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  • 1/4 cup chia seeds
  • 1 cup plant milk

Overnight Oats

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  • 1/2 cup oats
  • 1 Tbsp chia seeds
  • 1/2 cup plant milk

Optional Fixin’s

  • 1 tsp vanilla
  • 2 Tbsp dried or frozen fruit
  • 1 chopped fruit, like banana or apple
  • 1 Tbsp seeds or chopped nuts
  • 1 tsp maple syrup
  • dash of cinnamon

Steps

  1. On a Sunday night, combine each recipe’s ingredients in 5 separate to-go containers like jars or tupperware and mix well
  2. Keep in the refrigerator and take one per day for a great breakfast, craving curbing snack, or nutritious dessert
  3. Enjoy often in good health! ❤

Fat Free Vegan Blueberry Kale Bliss-Cream

Here, healthy + ice cream + so good goes in the same sentence.

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You will need: high speed blender or food processor

Time: 5 minutes

Ingredients:

  • 2 leaves of kale, stemmed and rinsed
  • 2 ripe bananas, peeled and frozen for at least 6 hours
  • 1 fresh ripe banana
  • 1 soft medjool date, pitted
  • 1/2 tsp of vanilla
  • 2 dashes of cinnamon
  • 1/3 cup of frozen blueberries

Steps:

  1. Put the kale in first so it is closest to the blade
  2. Add in frozen bananas, date, banana, vanilla, and cinnamon
  3. Blend until creamy
  4. serve with blueberries and a dash of cinnamon
  5. Run around like you were just blessed with those beautiful legs. xo

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Apple Cinnamon 1 Ingredient Waffles: Gluten-Free, Vegan, Scrumptious Style

Just because I’m Jewish doesn’t mean my family doesn’t do something special Christmas morning ;-).  These babies are light and fluffy, with the perfect chewy to crispy-ness ratio.  So warm and satisfying.  Crowd-pleaser approved.
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The one essential ingredient for this recipe? MOCHI!

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Mochi is traditionally seen in japanese cuisine, and this Grainaissance brand is literally just brown rice!  But it puffs up like an incredible puffed pastry!  You can buy it unflavored, or savory, I like the cinnamon raisin one for waffles. 🙂

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Apple Cinnamon Topping:

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  • a grated apple
  • grated ginger (to taste- start small! this stuff is powerful 🙂
  • a drop of vanilla
  • cinnamon
  • a handful of chopped walnuts
  • mix well!

Serve with fresh berries, cinnamon, and real maple syrup :-*

* Magic! *

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5 Ingredient Banana Oat Stack

When it looks like all you’ve got for breakfast is unripe bananas…

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… you can still create something warm, moist, ooey sweet chewiness, satisfying, and healthy.  The story behind these beautiful banana bakedness is, well I’ve been doing a lot of fitness lately and I was pretty hungry this morning.. all I had around was unripe bananas and 3 dates.  I was like, man, if I’m gonna eat these nanas, I gotta cook em!  We don’t have a baking pan ( I was thinking maybe banana bread ) so I made banana cookie pancake things!  

DEEEELISHH!!!

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Here’s how:

What you’ll need:

  • 2 large bowls
  • a large spoon
  • a large fork
  • a stovetop
  • a nonstick frying pan

Ingredients:

  1. 5 bananas (obviously I recommend ripe…)
  2. 3 dates
  3. 1/2 tsp baking soda
  4. 1/2 cup oatmeal (quick oats)
  5. 1/2 cup ground flax

Steps:

  1. Wet ingredients: mash the bananas and ooey gooey dates in a bowl together until mostly smooth and well combined. I recommend adding a dash of vanilla extract if you’ve got it!  
  2. Dry ingredients: mix oatmeal, ground flax, and baking soda until well distributed.  I also added about a tablespoon of cinnamon, but up to you!  Also, 1/4 cup of carob chips, chopped nuts, and/or fresh fruit like blueberries would have been divine additions!!
  3. Combine wet ingredients into dry ingredients.  Add water or non-dairy milk to get the consistency you want.  (For thinner pancakes, use more water or non-dairy milk, for really thick pancakes, only add a little or none at all) Mix well.
  4. In-between heat settings 3 and 4 ( low – medium heat ) heat up frying pan.  Use about 1/3 of a cup of batter for each pancake.  Flip when pancake has risen and slides on pan.  
  5. Serve with a dollop of your favorite preserves (or maple syrup if you’ve got it 🙂 

Cherry Garcia Banana Pancakes (with carob instead of chocolate :) Fat Free, Dairy Free, Gluten Free, High Carb Vegan

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Cherry Garcia Banana Pancakes?!  MMMMMMMMMMmmmmm HMMMmmmm !!!!! 😛

I made these with my friend James Wallace (meat loving runner 😉 ) and he thought they were pretty impressive!  We are both so lazy and cheap (as are all college students, honestly) and it was awesome that we could make something so yummy for dinner with cooking and clean up taking less than like, what 10-15 minutes?

Here’s what I used:

  • 2 ripe bananas
  • 2 cups Namaste gluten free waffle/pancake mix
  • about 3/4 +ish cups of water
  • one 10 oz bag of frozen cherries
  • about 1/4 cup carob powder (add more to taste)

Steps:

  1. Let cherries thaw out and mash bananas in a large bowl until smooth and combine and mash cherries to desired chunky consistency.
  2. Stir in water, pancake mix, and carob
  3. Set flat top skillet to about 300 and using a 1/4 cup measure, make them pancakes sizzle!  No oil necessary!  Feel free to eat slightly undercooked if you want, no eggs to worry about!
  4. Savor in good health 🙂

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