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?

Spring Fever Salad with Plum Dijon Dressing

Oh, hello there! I’ve been pretty MIA lately. I had tons of school work for the past week and it really consumed my life. The other day, it was absolutely beautiful out. Some of the first signs of Spring were in full force and it had be feelin prettyyy froggy 🙂

The sunshine put me in the mood for a nice, crisp, GIANT salad.

photo_4I piled on the veggies, whipped up my own dressing and devoured it in no more than 5 seconds.

Spring Fever Salad with Plum Dijon Dressing

Serves 1 large salad

For the salad:

  • ~3 c of your choice of greens (I used romaine, baby spinach and kale!)
  • 1/3- 1/2 c black beans
  • 1/2 c chopped bell peppers
  • 1 T sun dried tomatoes
  • 3 brussels sprouts, shredded
  • 1/3 cup cooked quinoa
  • 1 T crumbled feta

For the dressing:

  • 1.5 T apple cider vinegar
  • 1 tsp plum sauce
  • 1 tsp dijon mustard
  • salt and pepper to taste

Combine all dressing ingredients in a small bowl and mix well. If using kale as a salad base, use half the dressing and massage into the leaves.

Heat a pan to medium-low heat and coat with cooking spray. Add peppers, beans and sun dried tomatoes and cook until peppers begin to soften.

photoShred brussels sprouts or chop very finely and add them to the pan. When cooked, about 5 minutes, add quinoa and stir in until combined.

Add other greens of choice to a bowl (combine with marinated kale if using) and toss with dressing. Pour vegetable- quinoa mixture over the greens and top with feta to go from this…

photo_2To this…

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I also drizzled a bit of tahini on top afterwards because I’m addicted to the stuff. You can eat it like this or stir it all together..photo_6

Dig in and enjoy! It’s light, colorful, refreshing and delicious! The bright colors definitely reflected the good mood I was in 🙂

photo_5love close up shots 🙂

My Perfect Pancake

I feel like everyone has that one pancake recipe that they know that they can always count on. For awhile now, I’ve been trying to find the right combination of ingredients that made a perfect, thick, moist and delicious pancake.

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Well, yesterday I finally did it!

Topped with coconut oil-fried bananas, a peanut flour cocoa sauce and unsweetened coconut. (Excuse the Instagram photo!)

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And then I made them again this morning and topped them with strawberries, maple syrup and coconut with peanut flour between each layer. Droool.

I really wanted them again for lunch, but I felt like that would’ve been a bit overboard…

My Perfect Pancake

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  • 4 egg whites
  • 1/3 cup TVP
  • 1/3 cup unsweetened almond- coconut milk (or other milk, but I think this gave it a delicious flavor)
  • 1 T Coconut Flour
  • 1/4 cup unsweetened applesauce (or pumpkin puree)
  • 1 t cinnamon
  • .5 t pure vanilla extract
  • .25 t baking powder
  • .25 t xanthan gum

In a small bowl, combine TVP and almond milk and set aside. Let soak for about 5 minutes, or until the liquid is absorbed into the TVP.

Heat a coated skillet or griddle to medium heat.

Whisk egg whites well, about 30 seconds. When they foam at the top, add in applesauce and coconut flour.

Add TVP mixture along with the rest of the ingredients. Mix well. I found that it thickened with time, so I let it sit for a minute or 2.

Pour batter into 4 pancakes and let cook for 5 minutes. When outsides seem firm and the spatula easily slides underneath, flip!

Cook for additional 5ish minutes.

photo_2Top with everything you can get your hands on- because like I always say, toppings make the meal! 🙂

Annnd ready, set.. DIG IN!

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What are your favorite pancake toppings? Do you go crazy like I do, or keep it simple?

Curried Pumpkin Spice White Bean Hummus

Well, isn’t that a mouthful. I’ve been on a roll this week with coming up with recipes. You could call it productive… if it weren’t because I was avoiding doing the school work I have to get done. Whoops.

I’ve had some white beans (I think they were Great Northerns?) in the freezer for awhile now. I cooked a bag of dried ones, and froze the ones I didn’t think I’d use right away. The food processor was already out so I figured, what the heck?100_1464

It started off innocent. Just some plain ol’ beans in a food processor. But then I spotted some pumpkin puree I had in the refrigerator, so I dumped that in.

THEN I went to the cupboard and found the tahini. And the curry powder. Then I thought hmmm.. pumpkin… pumpkin pie? pumpkin pie spice?

So yes, I came back to the food processor and dumped all this in and away they went.

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A little strange, but maybe, possibly, strange but good?

Sweet and savory for the win!

Curried Pumpkin Pie Hummus

  • 2 cups white beans
  • 1/4 cup pumpkin
  • 2 T tahini
  • .5 t minced garlic
  • 1 t curry powder
  • 1 t pumpkin pie spice

In the food processor it all goes! Blend until smooth

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Garnish with more pumpkin pie spice if you do so desire
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Eat with carrots, pretzels, pitas, dare I say apples?

Also, go follow me on Instagram! I’m starting to post obnoxious amounts of food pictures that my friends will probably hate, but you can see all my clean eats, not just the ones on the blog!

Easy-Peasy-Cheezey Kale Chips

Last week, I made kale chips for the second time ever. Now I’m wondering why I haven’t been making them on a regular basis. They’re. so. ADDICTING!

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Sittin’ pretty in last weeks dinner.

Yesterday, as part of my Sunday Food Prep I made another big batch. Well now it’s Monday and I’m already kale chip-less 😦 They’re super easy and delicious and way healthier than any potato chip!

Cheezey Garlic Kale Chips

Ingredients:

  • 100 bunch Kale
  • 2 T Nutritional Yeast + about 2 T water
  • Garlic powder (I just used a couple shakes, but add more if you want them extra garlicky)
  • Cooking Spray

Preheat oven to 200 degrees.

Wash and DRY kale leaves before beginning. Cut kale around the thick stems down the middle, then into about 2″ pieces.

In a large-sized bowl whisk together nutritional yeast, water and garlic powder until no clumps remain. You may need to play with the measurements a little. The mixture should be a sauce, but not too watery. Add more yeast or water until the consistency is right.

Place kale leaves into the bowl and toss. Now, this is a dirty job. Get your hands right in there and toss them around until they are all coated.

When all the kale is covered, place in a single layer on a sprayed baking sheet and bake for 10-15 minutes, checking frequently. When they’re crisp and brown around the edges, they’re done! Some will cook faster than others, so I just remove the cooked ones and set them aside.

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Just look at them.. They’re practically calling to be eaten all in one sitting!

Apple Protein Pancakes

Or as I like to call them.. “Not Quite Apple Crisp but Still Amazing Pancakes”

Yesterday, I talked about my surprising apple crisp- like snack. When I woke up I was craving similar flavors, but I also really wanted pancakes. And then I thought.. That could work…

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And that’s how I ended up with these mouth watering pancakes that didn’t quite taste like my snack yesterday, but were definitely a breakfast worth sharing with you all!

…Don’t let the picture fool you. Those are apples on top, not peaches. Hmph.

Apple Protein Pancakes

  • 2 egg whites
  • 1/4 cup cottage cheese
  • 1/4 cup unsweetened applesauce
  • 1/4 cup TVP
  • 1 T coconut flour
  • 1 T ground flax seed
  • 1 t cinnamon
  • 1/2 small apple, chopped

Heat a coated skillet on medium heat.

Combine the first 3 ingredients in a small bowl. When thoroughly mixed, add TVP, flour, flax and cinnamon. Gently stir and then blend with an immersion blender for a couple minutes until the mixture is smooth.

Funny story about the immersion blender. I used to see recipes that required the use of one, and always thought I couldn’t make it because I didn’t have an immersion blender (or even knew what it looked like!). And then one day it occurred to me that maybe that weird thing in my cupboard that looked like a blender that you immersed into things was called an immersion blender… GENIUS! Definitely a blonde moment of mine, but now I can happily make all the immersion blending recipes I want. Yay!

Ok so where were we? Oh, right..

PANCAKES!

I only made 2 pancakes, but I’d suggest making 3-4 smaller ones. When it came time to flip, the edges were falling off the spatula and I almost ended up with an apple pancake scramble. Cook for about 5 minutes on one side, flip and cook for an additional 3-4 minutes.

When cooked, top with chopped apple (raw or cooked, whichever you prefer) and maple syrup. You could also try putting the apple inside the pancakes!

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I’m off to have a productive Friday afternoon!

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.

Tuesday Blues

Tuesdays and Thursdays are the worst. I have 3 back to back classes that are all an hour and 20 mins long. I’m on campus from 11-4 (unless I don’t go to my middle class since it’s not really mandatory) and coming home at the end of the day feels so. good. Forget Monday, I’ve got a case of the Tuesday Blues.

Breakfast

I woke up pretty early this morning and showered last night, so I had a lot of time to spare before class. That could only mean one thing… PANCAKES!

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These are some of my favorites. There was a time not too long ago when I ate them every day for breakfast. Yes, every. single. day. For a few months. I never got sick of them. I actually craved them when I woke up. Guess that means they must be good, right? 😉

Pumpkin Oatmeal Pancakes:

  • 3 egg whites (or about 1/3 c liquid egg whites)
  • 1/4 c quick oats (I also use TVP)
  • 1/3 c pumpkin puree
  • .5 t cinnamon
  • .5 t pumpkin pie spice (or an extra .5 t of cinnamon)
  • 1 t baking powder
  • Toppings, toppings, toppings! The best part of any meal 🙂

Heat a coated skillet on medium heat.

Now, listen read this next part very carefully…

Pour everything but the toppings in a bowl and mix them until combined. Hard, right? 😉

If the mixture seems thick, add a little water or milk of choice. Then pour onto the skillet- either 2 large or 3 smaller pancakes.

Cooking time will vary. I’ve had it take as little as 5 and as many as 10 minutes per side. Once you can easily slide the spatula under the pancake and it stays together when you try to lift it, it’s flipping time! They’re done with they begin to brown.

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I topped mine with peanut flour+water, strawberries, pure maple syrup and this.  Yumm.

Lunch

My lunch was yet another typical Jamie salad except today.. I remembered to take a picture!

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Tupperware containers are my best friend on busy days like today.

Curried chickpeas + bell pepper/ onion mix + frozen peas + roasted broccoli and cauliflower + quinoa- all tossed in 1 T nutritional yeast

I poured it all on a bed of romaine, baby spinach and cucumbers that was tossed in apple cider vinegar and sriracha- the remains of my avocado on top

I could’t make it to the gym, but I managed to squeeze in an equiptmentless leg workout when I got home after class. It’ll be on the blog tomorrow! I then ran around my kitchen prepping dinner and getting everything I needed to sleep at the boyfriends tonight.

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I don’t know why I insist on eating all my dinners out of bowls instead of plates…

Chicken seasoned with Garlic and pepper + onions and brussels sprouts- all sauteed in coconut oil. Kale chips sprayed with olive oil and sprinkled with nutritional yeast.

Now time for some relaxation time! Hockey (Go Sabres!) and later, dessert 🙂

Easter Recap and Breakfast

I have a lotttttt to catch up on. I hope everyone had a wonderful Easter! To be honest, I was feeling pretty down yesterday. As graduation nears, I find myself getting more and more anxious to be back home with my family. With the high gas prices and the fact that I had only been back at school for a few days, I opted not to go home for Easter.
It was harder than I thought it would be. I hated the thought of my families all getting together to celebrate while I was so far away. For that reason, I decided to keep off the blog for the day.

The day was pretty uneventful. I really just hung out with the boyfriend and watched Game of Thrones to prepare for the season 3 premiere that was on last night (!!!!).

For breakfast, I literally whipped up some cottage cheese, greek yogurt, cocoa powder, almond milk and a handful of spinach in my Magic Bullet. I also added some Xanthan gum for thickness. I poured it over some quinoa and sprinkled it with flax, strawberries and sautéed bananas.

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photo_4I wish I had something more festive for you, but honestly I forgot it was Easter when I woke up. Not being with family really put me in a funk!

Since I’m new at this, I forgot to take a picture of my lunch. But it was a pretty typical salad for me so you’ll be seeing it a lot. I’m a huge fan of warm toppings on a lettuce base.

Yesterday’s had:

  • A combination of chopped romaine and baby spinach with apple cider vinegar
  • Sauteed black beans, brussels sprouts, cabbage, peppers, onions and peas tossed in nutritional yeast
  • About 1/4 sliced avocado
  • Last, I drizzled the whole salad with some tahini and Sriracha

We didn’t feel like being completely lazy and wanted to at least do something for Easter, so the boyfriend and I got a little dressed up and went to Ruby Tuesday’s. This was for two reasons- 1) it’s one of the only restaurants in Oswego and 2) we had a coupon.

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After my trip to the salad bar! Dim lighting + cell phone= not a great quality photo. Oh well.

For my entree, I did something I never would have done a couple weeks ago. I ordered steak!

photo_5Not the best looking plate of food, but still delicious!

I feel like I have some kind of red meat phobia and barely ever eat it. After last night, I’m wondering why this is. It was delicious and I’m so happy I listened to my cravings and ordered what I wanted! I was also in the mood for something saucy, so I got spaghetti squash with marinara as one of my sides. I also went crazy at the all you can eat salad bar.

After dinner, we went to his house where we watched the Game of Thrones premiere and I feasted on my night time snack- Chocolate Arctic Zero topped with healthy chocolate- peanut butter sauce adapted from Heather (cocoa powder+peanut flour+water+stevia), frozen raspberries that I microwaved and some unsweetened coconut. Not a bad way to end my day!


Breakfast

I think mother nature has pulled a April Fool’s joke on us all. It has been so beautiful out lately and today is just… not. Rainy, cold, cloudy, gloomy, depressing. Yuck. This kind of day only calls for one thing…

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Oatmeal!

Peanut Butter and Berry TVP “Oatmeal”

(adapted from Laura’s recipe)

  • 1/2 cup TVP
  • 2 T oats
  • 1 tsp ground flax
  • 1.25 cups water
  • 1 t vanilla extract
  • 1 t cinnamon
  • 2 large egg whites
  • 1/4 cup frozen berries (I used mixed berries)
  • 1 T peanut flour (or peanut butter)
  • More berries or toppings of your choice!

In a saucepan, combine water, TVP, oats, flax, cinnamon and vanilla and bring to a boil

Reduce heat and cook until all the liquid is absorbed. Stirring constantly, add egg whites and cook for an additional 2 minutes.

Next, add frozen berries and cook for 3-4 minutes. The berries will begin to cook down and will turn the oats a slightly purple color.

Mix the peanut flour with desired amount of water (I did slightly more than 1 T) and drizzle over the oats. Add more berries, coconut or whatever your little heart desires!

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