Category Archives: breakfast

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)

Ingredients:

  • 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

Directions:

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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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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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)

Ingredients:

  • 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!)

Directions:

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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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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Vegetable Scrambled Eggwhites

If there’s one thing that’s super difficult about being a parent/healthy adult, it’s eating enough vegetables. In this scrambled egg whites, the flavors are so yummy, you forget there are veggies! I had it for a great mid-day snack, but it would be awesome for breakfast or lunch! (or dinner..)

Scrambled Eggwhite (serves 1)

Ingredients:

  • a handful of spinach
  • half a portobello (mine was pre-grilled)
  • 6-8 cherry/grape tomatoes, cut in half
  • about 1/2 c egg white (I used a packaged one)

Directions:

Let spinach cook on its own, in a covered pan. Once reduced (or “deflated”) add mushrooms, tomatoes and any other veggies you’d like to add. Once throughly warm, add egg whites and cook until whites gather and the eggs are completely cooked, about 2-4 minutes. You’re done, enjoy!

About 130 calories

model shot:

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Vegan Banana Cornmeal Cake

Today is my dad’s birthday, so in his honor, I baked up a storm! (okay I’m just using that as an excuse but who cares!) Anyway, I baked him this for breakfast and we really liked it. It’s low-fat and high quality tasting; it’s very good! This is a great dish to make the night before for quick breakfast before school, too.

Banana Pound Cake Recipe (serves about 8)

Ingredients:

  • 1/2 cup brown rice flour
  • 1/4 cup oat flour
  • 1/2 cup tapioca flour
  • 1/2 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp of sea salt
  • 1/2 tsp of xanthan gum
  • 1 tsp of pure vanilla
  • 3/4 cup almond milk
  • 2 Tbsp apple cider vinegar
  • 1/4 cup agave or maple syrup
  • 4 small ripe bananas, pureed or well mashed
  • 1/3 cup unsweetened applesauce
  • 1/3 cup vegan margarine

Directions

1. Preheat oven to 350 F. Grease a 8-inch round springform pan or 8X8 dish and set aside.

2. In a small bowl or cup, combine non-dairy milk and the 2 Tbsp of apple cider vinegar  Let milk mixture sit for 5-10 minutes to form a buttermilk like liquid to eventually mix with the whole batter.

3. In a large mixing bowl, whisk together all of the flours and dry ingredients. Add vanilla, brown rice syrup, applesauce and oil to the dry ingredients and stir. Lastly add the banana and the milk-lemon mixture and mix well.

4. Let it start to rise and foam a bit from the baking powder and soda, then pour batter into prepared pan. Smoothy out the top with a spatula because it will bake how it looks, then bake for 40-45 minutes until the top is golden brown and the middle can be tested with a pick to ensure it is cooked through.

based off this recipe

yummmmmy bfast!

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Pumpkin Baked Oatmeal for One

It’s no secret that I loved my boatmeal (baked oatmeal –  coined by chocolatecoveredkatie) yesterday. So today for my snack I obviously had to try another. I’d say it turned out wonderfully, this would be a great after school snack for any kid. It’s definitely a way to introduce oatmeal/less refined grains into a diet.
Pumpkin Baked Oatmeal for One (serves 1, obviously!)
Ingredients:
  • 1/2 cup oats (50g)
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version)
  • sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia
  • 1/4 cup canned pumpkin
  • 1/4 cup milk or creamer or water
  • 1/8 tsp salt
  • Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
  • Optional: raisins, walnuts, brown sugar for the top (I didn’t use any optional ingredients)
Directions:

Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

Recipe Source

Calories: 180 Fat: 3g Protein: 7g Fiber: 9g

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