Monthly Archives: February 2012

Spelt Blueberry Pancakes

My mom recently read the book/watched the “Forks Over Knives” movie and has decided to incorporate their lifestyle recommendations in our lives. If you don’t know what that is, it’s basically saying that a plant-based diet is best, and avoid most/all animal products. Annnyway, in honor of trying out some of the recipes in this book and national pancake day (didn’t want to go to IHop for obvious reasons), we tried out the super yummy recipes for dinner. You can taste that they’re “healthier” but still extremely yummy.

Spelt Blueberry Pancakes (servings depend on how many pancakes you choose to indulge)


  • 2 cups spelt flour
  • 2 cups oat flour
  • 2 tablespoons baking powder
  • 4 tablespoons ground flaxseed meal
  • 1⁄2 teaspoon salt
  • 31⁄2 cups low-fat soy milk
  • 4 tablespoons applesauce
  • 2 tablespoons honey or agave nectar
  • 1 tablespoon vanilla extract
  • 2 cups blueberries


Whisk the flours, baking powder, flaxseed meal, and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very thin, but it will thicken.

Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp. After the batter has rested, fold in the blueberries (or place them in while cooking for a better distribution).

Heat a dry skillet until a drop of water “dances” on its surface. Spraying the skillet once should allow for three batches of pancakes. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.

Recipe Source

I love mine with low sugar strawberry jelly! My mom’s is up-top, with syrup and powdered sugar. My low cal toppings = justifiably eating too many 😉


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Filed under breakfast, dessert, dinner, snack, vegan

The Traveler’s Breakfast

Whew. I have traveled SO much this month. I’ve been to Hawaii, Portland and South Carolina this month and am still not at home! As you can imagine, not much cooking has been happening this month and it makes me sad! A lot of eating out can get real pricey real quick, so to semi cut down on costs, we’ve been getting breakfast materials at the grocery store to eat at home/hotel. Here are some ideas for breakfasts that are cheap, quick and incredibly easy to “cook” while traveling!

  • Toast – buy some jam and pb! (better for longer trips/with more people)
  • Fruit bowl – buy your favorite fruits, then combo them! (a definite must every trip for me)
  • yogurt – self-explanatory, it’s just plain amazing! (I prefer Greek)

Not gonna lie, I do have all three most days, but I always eat a huge breakfast to help me eat normal portion sizes the rest of the day.

I know these ideas aren’t revolutionary, just a few ideas!

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Healthier Snickerdoodles!

For Valentine’s Day, my friends and I are doing a “secret cupid” (kind of like a secret santa!) and for my “valentine” I made her cookies and got her candy! These cookies are so good, legitimately the best “healthy” cookies I’ve made. I have made like 3-4 batches with other recipes and they just aren’t as good as these! You must try these if you love sugar and cinnamon! Also most other recipes only have low calories because they make like 42 cookies, and just one isn’t satisfying! But two of these is just perfect, although I’d prefer to have the whole plate 😉
Healthier Snickerdoodles (serves 12, makes 24 cookies)
  • ½ cup granulated sugar (I used Ideal)
  • 13; cup brown sugar (I used the Splenda blend)
  • ¼ cup butter , softened
  • ½ teaspoon vanilla
  • 1 egg white
  • ¾ cup all-purpose flour
  • ¼ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 18; teaspoon salt
  • 18; cup granulated sugar
  • ½ teaspoon cinnamon (or more if desired)
  • cooking spray


Preheat oven to 400 degrees F. Combine 3/8 cup sugar, 1/3 cup brown sugar and butter in bowl. Beat with a mixer until fluffy. Beat in vanilla and egg. In another bowl combine flour, baking power, 1/4 tsp cinnamon and salt. Stir with a whisk to combine. Add flour mixture to butter mixture. Shape dough into 24 balls.Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with a glass. Bake at 400 degrees for about 6 minutes. Cool on pan for 1 minute and then remove from pan to finish cooling on wire rack.

Recipe Source

a proper serving size, unlike a proper one for me above!

cookies cooling 🙂

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Breakfast Ideas: Banana Peanut Butter Toast

Here are two facts you may not know about me: I love breakfast & I love peanut butter. When the two are combined, I’m in heaven. I recently tried out this idea & loved it! If you’ve never thought of it, I completely recommend trying it!

Banana & Peanut Butter Toast (serves 1)


  • 1 slice of your favorite bread (see my favorite below!)
  • 2-3 tablespoons peanut butter (I really like the reduced fat one)
  • 1/2 banana (you can eat the other half anyway!)


Toast, slather with peanut butter, cut bananas into slices & top the toast. It’s that simple, and SUPER yummy!

It goes great with an egg white scramble, too.

my new favorite bread, if you find it, I recommend picking it up!

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New Love – Macadamia Nuts!

In Hawaii, macadamia nuts are wildly popular, especially on the big island. I learned to love these nuts on this trip, even visiting a local nut factory. Anyway, incase anybody else was also unaware of the wonders of macadamia nuts, I’d like to publicize them!

While in Hawaii, I found these little snack packs. My personal favorite flavors are the garlic and the honey roasted ones, so yummy! These little snack packs are just 100 calories and make a great snack. Here’s an example of the packaging, if you see these, pick some up, they’re so good!

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Finally a Fat-Free Key Lime Yogurt!

Hey everybody!

As of recent, I’ve been in Hawaii, thus the lack of posts. While searching for breakfast goodies, I came upon the Yoplait Greek brand with a flavor of key lime! When I was little, this was the only flavor I would eat and became horrified when I actually looked at the fat content. Now, I can re-introduce key lime back into my life and not feel bad! Anyway, I don’t know how much you guys will like reviews but since I’m not cooking too much over here, reviews are where it’s at.

This stuff is so good! It has the awesome taste that I know and love while having my preferred texture of greek yogurt. If you love key lime like I love key lime, and don’t enjoy Yoplait’s Light line (I’m not a big fan of it) I 100% recommend this yummy yogurt. Although I do like this one, my favorite brand of yogurt is Dannon’s Okios, in all of their flavors, especially honey. Annnyway, tell me if you like reviews, if so, I’ll do more!

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Filed under breakfast, dessert, snack