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 🙂

HEMP MILK RECIPE | Dietitian Approved

Ahh hemp seeds!  One of the most nutrient dense little foods out there.  With anti-inflammatory omegas, packed with protein and iron.  Look out world hemp milk is going to make a lean mean hulk outta you! 1 cup of this milk recipe has got about:

  • Calories: ~130
  • Protein: ~8 grams
  • Fat: ~9 grams (essential omega 3 and omega 6 fatty acids!)
  • Iron: 15% DV* (*daily value based on a 2000 calorie diet)
  • Fiber: 8% DV*

Ingredients:

  • 3 cups cold water
  • 1/2 cup hemp seeds
  • 1 pitted moist date
  • 1/2 tsp vanilla

Steps:

  1. Blend for 1-2 minutes on high until smooth and creamy
  2. Keep in the fridge for about a week
  3. Hug someone randomly, because you can
  4. ❤ smile.

HempMilk.png

3 Easiest Favorite Healthy Lunches | Gluten Free, Vegan, Affordable

School, work, packing for kids, or just want easy healthy lunch ideas; I’ve got you covered!  Three of my favorite and most simple lunch combos. Watch this video to get the tips, snacks, and full recipes.

I base my lunches off the Physician Committee’s “Power Plate“: everymealpowerplate

powerplategraphichirez

Here are the three main bowls:

1. Mexican Bowl

28809647504_06e6169971_o

Ingredients:

  • 2 cups Chopped Romaine Lettuce
  • 1/2 cup Brown Rice
  • 1/2 cup Black Beans (I like Eden’s Brand)
  • 1/2 cup Organic Corn
  • 2 Tbsp Diced Red Onion
  • 2 Tbsp Low Sodium Natural Salsa
  • 1/4 Avocado
  • 1/4 Lime, Squeezed

2. Harvest Bowl

29399254976_b386292f42_o

Ingredients:

  • 2 cups Spinach
  • 1 cup Quinoa
  • 1/2 Diced Organic Apple
  • 3-4 Tbsp Raisins
  • 2 Tbsp Chopped Red Onion
  • 1-2 Tbsp Chopped Walnuts
  • 1 tsp Maple Balsamic Dressing
  • 1/4 Lime, Squeezed

3. Italian Bowl

29399247216_1ce82809ac_o

Ingredients:

  • 1 cup Kale
  • 1/2 Summer Squash Spiralized
  • 3 Chopped Baby Bella Mushrooms
  • 4 Cherry Tomatoes
  • 2 Tbsp Chopped Red Onion
  • 1/2 Cup Cannellini Beans
  • 1/2 Cup Engine 2 Brand Low Sodium No Oil Tomato Sauce
  • 2 Tbsp Sunflower Seeds
  • 1/4 tsp Kelp Shaker
  • 1/2 tsp Kale Chip Shaker
  • 1 tsp Nutritional Yeast
  • 1/4 Lime, Squeezed

These can be modified with whatever whole grains, veggies, beans/legumes you’ve got on hand. Make them the way you like, and enjoy!

 

Orange Glazed Tempeh | Fat Free, Gluten Free, Vegan

Orange Glazed Tempeh

orange glazed tempeh

What even is “tempeh”???  It is made by cooking and fermenting soybeans and forming them into a condensed patty type thing.  I prefer its texture to its similar tofu brother, however, this is my first time actually experimenting with a soy product, so we’ll see!westsoytempeh  I love how it has a meaty texture and picks of flavors really well.  It has a slight bite of chewiness and is full of protein, calcium, and iron.  I used the WESTSOY Five Grain tempeh (which has gluten), but I’m sure any kind would be superb. Just be sure the version you get is GF if you have a sensitivity.

tempehr

Serves one. About 230 calories and 14g protein per serving.

Ingredients:

  • 1/3 block of organic “west soy” tempeh
  • 1 tablespoon maple syrup
  • juice of 1 key lime or about 1/2 regular lime
  • 1/2 – 1 tablespoon grated ginger
  • juice of 1 orange or about 1/3 cup orange juice

Steps:

  1. Using a knife and a cutting board, cut off 1/3 of the block of tempeh.  Turn this on its side and slice it in half so that you have 2 skinnier third pieces. Cut these two third pieces into triangles.
  2. Heat a skillet over medium heat and add the orange juice, lime juice, maple syrup, and ginger, and mix with a spatula to combine
  3. Put the tempeh triangles in the pan and allow them to sizzle on one side, moving around while sizzling.
  4. Flip the tempeh when ready, and allow it to sizzle on the other side. Be sure to keep it moving so it doesn’t burn and add a little more oj (or whatever you’d like to add to make it even better!) if needed.
  5. When the tempeh has soaked it up, time to eat! I had a little orange glaze left over in the pan so I stir fried some rice in there, delish! Serve with kale, rice, scallion, avocado, sunflower seeds – whatever you got! 🙂 xx