Oat Flour Pancakes with Chocolate Sauce

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Ingredients:

1/3 cup oat flour
1 tbsp gf flour blend (I used Bob’s Red Mill 1 to 1)
1 overripe banana
2/3 cup non-dairy milk
1/4 tsp vanilla extract
1/2 tsp baking powder 

Directions:
In high-speed blender or food processor, blend all ingredients until you get a smooth batter. 
Let the batter sit for a few minutes to allow to thicken.
Turn your stove to medium heat and use non-stick frying pan (depending on your pan, you may need to use oil so the pancakes won’t stick). 
Once your pan is hot, pour the batter onto the pan. When you see bubbles forming around the edges of the pancakes, flip it and allow the other side to cook.
Transfer you pancake onto a plate and repeat the process with the rest of the batter. 


Easy Chocolate Sauce

In a small box, mix together the following ingredients:

1 tbsp raw cacao powder
2 tbsp powdered peanut butter
2 tbsp non-dairy milk (add more for thinner consistency)
2 tsp  maple syrup (add more to desired sweetness)
Pinch Salt
 

Pumpkin Pie Protein Smoothie Bowl

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Ingredients:

1/2 cup gf rolled oats
1/2 cup pumpkin purée
1/2 cup rice + quinoa milk blend (sub other non-dairy milk)
1 frozen banana
1 scoop vanilla protein powder (I used Bob's Red Mill Vanilla)
3 medjool dates
Handful of ice cubes
1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin pie spice
 
For the swirl: Mix full-fat coconut milk with maple syrup and vanilla extract (optional)

Directions:
Add all ingredients to high-speed blender or food processor and blend until smooth. Pour into bowl, top with chopped pecans,  cinnamon and sliced banana and enjoy!
 

Green Smoothie Bowl

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Add the following ingredients to blender and blend until smooth:


Handful of spinach
1 small frozen zucchini
1 large frozen banana
2 tsp maple syrup
1/2 teaspoon moringa powder
1/4 cup hemp protein
1/4 cup powdered peanut butter
1 cup unsweetened almond milk
Toppings: banana, chia seeds, unsweetened shredded coconut, dríed mango, and pomegranate seeds (I added some almond butter after I took this picture!)

Banana Bread Baked Oatmeal

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Ingredients:

1 cup gf oats
1 ripe mashed banana
1 cup almond milk
1/4 cup green banana flour (sub oat flour)
1/4 cup powdered pb
2 tbsp oat flour
1 tbsp maple syrup
2 tsp ground flax seed + 1 tbsp water
1 tsp baking powder
1/2 tsp vanilla extract
Pinch salt
Chopped dates (optional) 
Cinnamon (optional) 

Directions:

Preheat oven to 350 F. Mix together ground flax seed and water in small bowl and set aside. Add banana to large bowl and mash with a fork. Add almond milk, vanilla extract, and maple syrup, whisk to combine. Add the remaining ingredients and mix together. Bake for 20-25 minutes. Top with banana, peanut butter, cinnamon or whatever you fancy. Enjoy!

 *You can make these in muffin trays, but use aluminum liners because they are oil-free and will stick to paper! Alternatively, oil the pan and use without liners.

Apple Pie Smoothie Bowl

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An Apple Pie Smoothie Bowl a day, keeps the doctor away? 

Went grocery shopping the other day and bought a bunch of apples in the “Manager’s Special” section of the produce aisle. Most of the time there is perfectly good fruit and veggies, maybe just a little bruised up, but still edible! I love getting a deal and I hate to see food go to waste. It’s sad how some people will throw away perfectly good food just because of a few imperfections. I also snagged some organic greens for $0.99. These are the kind of things that make my day! Anyway, when I got home I chopped up a few of the bruised apples and froze them to make this apple pie smoothie bowl. I also happened to buy maca root powder, which gives this recipe a nutty flavor without the added fat! I love when recipes come together so smoothly.

Add the following ingredients to high-speed blender or food processor and blend until smooth.

Ingredients: 

3/4-1 cup oat milk
1/2 large white sweet potato (baked and frozen) 
1 frozen medium apple (I used McIntosh) 
2 tbsp oats
3 tsp maca powder
1/2 tsp cinnamon
1/2 tsp vanilla extract

*Sweetener (optional) 


Topped with sliced apple and sprinkled with hemp seeds, quinoa flakes and cinnamon.

 *I found the apples, oats, and sweet potato provided enough natural sweetness for the recipe, but if you prefer sweeter, you can add a few dates, maple syrup, or sweetener of choice!

Spirulina Mint Smoothie Bowl

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Ingredients:

2 scoops vanilla protein powder
1 tbsp almond butter
1 drop peppermint essential oil
1/2 tsp spirulina powder
1 small frozen zucchini
1/2 medium white sweet potato (steamed and frozen)
1 medium frozen banana
3/4 cup cashew milk
Toppings: banana, hemp seeds, cacao nibs, edible flowers.

Directions:

Add all ingredients to high-speed blender or food processor and blend until smooth. Depending on your blender, you may have to add more milk to get everything moving.

The trick to making the perfect smoothie bowl, is keeping it super creamy by adding the least amount of liquid possible. It may take a few minute for your blender to process, but be patient, creamy deliciousness is in your future!

Overnight Oats: 3 Ways

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Want an easy breakfast you can make the night before and eat on the go? Here are 3 fun ways to turn your boring morning oatmeal into something you’re excited to wake up for!  Eat these cold or heat up in the microwave or stove-top; Delicious both ways!

For the following recipes, simply add all ingredients to a bowl and allow to soak overnight. Each recipe yields one serving. 

"Zucchini Bread"

1 tbsp chia seeds

1/4 large zucchini (shredded)

1/2 cup gluten-free rolled oats

1 cup unsweetened non-dairy milk (I used almond)

1 tbsp raisins

Chopped walnuts

Chopped dates

1-3 tsp maple syrup (depends on how sweet you like your oats)

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

Topping: sliced banana, sweet cashew cream cheese, cinnamon.

 

"Carrot Cake"

1 cup non-dairy milk

1/2 large carrot (shredded)

1/2 cup gf rolled oats

1 tbsp chia seeds

1 tbsp raisins

Chopped pecans

Chopped dates

1-3 tsp maple syrup

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

Toppings: sliced banana, sweet cashew cream cheese, shredded carrots, cinnamon.

 

.Banana Peanut Butter

1 cup non-dairy milk

1/2 cup gf oats

1/2 large banana (mashed)

1 tbsp ground flaxseed

2 tbsp powdered peanut butter (sub regular peanut butter*)

1-3 tsp maple syrup

Toppings: sliced banana, peanut butter, cocao nibs

*I haven’t made this with regular peanut butter, but you may want to stir or blend together the non-dairy milk with the peanut butter before adding it to the oats to be sure it’s evenly mixed throughout.

Sweet Cashew Cream Cheese

Soak 1/2 cup cashews for 6 hours or overnight. Add to blender with 2 tbsp non-dairy milk, 1 tbsp maple syrup, 1/2 tsp vanilla extract, 1/2 tsp lemon juice, 3/4 tsp apple cider vinegar.