Chocolate Brownie Pancakes

I had brownies for breakfast…

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Ok, so maybe it wasn’t exactly a brownie, but it tasted just like one.

So that counts.. right?

photo_4Chocolate Brownie Pancakes.. healthy style!!

  • 3 egg whites
  • 1/8 cup canned pumpkin puree
  • 1/3 cup plain greek yogurt
  • 1/8 cup oat flour
  • 1/8 cup TVP (or omit and use 1/4 cup oat flour)
  • 1 T coconut flour
  • 1 T cocoa powder
  • .25 t baking powder
  • 5-8 drops of liquid stevia

I know it seems like a lot- I just threw some random things in a bowl and something magical happened!!

Heat a skillet on medium heat and coat with cooking spray.

Whisk egg whites well- about 30 seconds. Add pumpkin and yogurt and stir until combined. Next, add in the dry ingredients + stevia and stir well. I think I may have added a little almond milk, so if the batter seems suuuuper thick, you can add a couple tablespoons.

I made 5 mini pancakes, but you can make as many big or small ones as you want. Cook for about 5 minutes one side, flip to the other!

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They started off innocent.. (as innocent as a stack of chocolate pancakes can be)

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Then I layered peanut flour + water + stevia in between

photo_2And microwaved some frozen berries and poured them on top. (I don’t know why the berries look neon…)

photo_1With some pure maple syrup on top, these were amaaaaazing.

photoGobbled them up until the last bite 😦 so sad

photo_4Chocolate + peanut butter + berries in pancake form = best. breakfast. ever.

Pumpkin Chia Pudding Parfait

Seeee I told you I’d be back!! I’ve seen so many people talk about chia pudding but I’ve never made it before. Last week I decided to make a pumpkin pie- inspired parfait layered with peanut butter greek yogurt. This was perfect for breakfast on the go and was easy and quick to prepare.

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Pumpkin Chia Pudding Parfait

  • 2 T chia seeds (I used Bob’s Red Mill)
  • .25 c canned pumpkin puree
  • .25 c unsweetened almond milk
  • .5 t vanilla extract
  • .5 each of cinnamon and pumpkin pie spice
  • .75 c plain greek yogurt
  • 1 T peanut flour
  • Toppings of choice (I used pure maple syrup and unsweetened coconut)

Combine the first 5 ingredients in a bowl. Stir well and place in the refrigerator for 20-30 minutes.

In a separate bowl, combine the yogurt and peanut flour- you could use any yogurt you’d like, I just love this combo with everything!

The chia pudding should begin to gel up and thicken. In a mason jar or other tall, portable container, start layering the two mixtures one at a time. Make the layers are big or as small as you want!

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Top with fruit, syrup, coconut, granola or anything else you’d like. Cover and place in the refrigerator over night.

In the morning, all you have to do is dig in!

photoSo easy, and so pretty 🙂

What’s your favorite grab and go breakfast?

Opposites Attract

Happy Thursday everyone!! A happy one, indeed. 🙂 Here in Oswego, we often experience all 4 seasons in a single week. Yesterday, it was freezing. We’re talkin’ 30 and snowing. Yes, snow in April! Today on the other hand..

B-E-A-UUUUTIFUL!!

I sat outside in between classes, drove home with the windows down- it’s wonderful

Enough about the weather.. I have a wonderful recipe coming your way!

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I love a big saucy bowl of spaghetti, but hate all the calories and carbs that come with it. I’ve seen a lot of pasta replacements- I’m a HUGE fan of spaghetti squash- but last night, I discovered a new one!

Broccoli Slaw “Pasta” with Meat Sauce

  • 2 cups broccoli slaw (prepackaged)
  • 4 oz ground turkey
  • 2 T chopped onion
  • 1 t minced garlic
  • 1/2 cup tomato sauce
  • 1/3 cup mushrooms
  • Kalamata olives

In a saucepan, cook ground turkey until browned, then add onion, mushrooms and garlic. Sauté until onions are cooked through. Add tomato sauce and continue to cook until sauce is heated. Put to the side.

In a separate pan, sauté the slaw until tender. You want it cooked, but not mushy! I cooked it on a crappy electric burner, so it took a little longer. But on a decent stove, it should take about 5-7 minutes.

Pour in a bowl, top with meat and sauce mixture, olives, parmesan cheese or your desired toppings.

And while I was making this for myself, I was also making the boyfriend this…

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That, my friends, is a spaghetti sandwich. While I DID manage to get him to switch to wheat bread, Tom has very little interest in eating healthy. It definitely drives me crazy sometimes, but I know my eating habits annoy him too. They say opposites attract, and when it comes to our eating habits, we are definitely opposites.

I have to admit, I do love making these crazy creations for him. I tried a bite, and it was actually pretty darn good.

Easy Vegetarian Mexican Salad

As dinner began approaching, I only had on type of food on my mind. Spicy, cheesy.. MEXICAN! This is coming from a girl who, up until a couple months ago, said she didn’t like Mexican food.. I told you, I’m crazy. 

I was also in the mood for a salad. Mexican salad? Sounds good to me!

FACT: The appearance of food gives no indication of how it actually tastes.

Exhibit A

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(yes, that is a serving bowl)

Easy Vegetarian Mexican Salad

Ingredients:

  • 1/2 cup black beans
  • 1 cup frozen pepper and onion stir fry (you can also use fresh!)
  • 1/2 cup frozen peas
  • 1/3 cup quinoa, cooked
  • Romaine lettuce, spinach or salad green of your choice
  • 3 TBSP nutritional yeast
  • Minced garlic
  • 1/4 Avocado
  • 2 TBSP salsa

Rinse and chop romaine and place in a large bowl. Dress if you’d like- I tossed it in Sriracha!

In a lightly greased pan (I use olive oil spray), combine ~.5 tsp minced garlic and black beans. Sauté for about 2 minutes and add the peppers and onions and peas. Once the vegetables are cooked, combine with quinoa and add nutritional yeast*, along with a little water so it forms a sauce.

Pour on top of the lettuce, top with sliced avocado and salsa (and more sriracha!), eat!

Quick and easy, delicious and HEALTHY!

*If you’ve never heard of nutritional yeast, its a great source of protein and vitamins. It has a cheesy flavor to it and can be found at health food stores or online, here.

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First Food Post!

So I realized after I ate my breakfast that the pictures I took were less than stellar. I wasn’t hungry when I first woke up so I waited to make some food. After 1 episode of Smash, a big angry wave of hunger hit me and demanded food. After it was on the plate, eating took priority over spending time getting a decent picture. photo-25

This is a pretty typical meal for me. Breakfasts usually consist of some sort of combination of egg whites, plain greek yogurt, some sort of fruit and either a whole grain or a plant- based carb.

Today I was in the mood for a pancake-ish meal, with less effort. I mixed 4 egg whites with 1 TBSP of coconut flour and some cinnamon. I love the idea of sweet eggs! I put it in a pan with coconut oil and cooked it until it was a delicious golden brown.

On top, I mixed about a 1/3 cup of plain greek yogurt with a tablespoon of peanut flour and then topped it with unsweetened coconut, strawberries and sauteed bananas and peaches. Plus coffee and water on the side.

And there we have it, folks. My first food post!