CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 

Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit chat...you all have waited long enough for another TFVG recipe!

This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oatmeal

2. 1 T chia seeds

3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple juice...no yucky syrup, please!)

4. 1/2 cup frozen mango chunks, thawed*

5. 1 cup coconut milk

6. 10 drops liquid coconut stevia

7. One small VERY OVERRIPE kiwi

Method

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.

2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS

Orange Juice Bowl.

Ok, people. It's here. The age of the Juice Bowl. We've had smoothie bowls, we've had oatmeal bowls, we've had Nogurt bowls. But, alas--a new era is yon us...the era of The Juice Bowl. This simple breakfast is so refreshing for those hot, humid mornings (like this one! At least in Newark, Delaware!), or for a
hydrating afternoon snack. Get creative, too! If you're not into oranges, try grapefruit or even lemons or limes! Just note that if you do opt for sour citrus fruits for your juice bowl, you will want to sweeten it significantly more than if you follow the recipe. Regardless, enjoy your juice bowl! 

               Orange Juice Bowl. 

            Mega toppings! 😍😍😍😍

   "Smoothie bowls ain't got nothin' on me." --Orange Juice Bowl. 

Orange Juice Bowl. Vegan, Gluten-free. Serves one. 

Ingredients 

1. 2 medium size oranges, peeled 

2. 1 cup water

3. 2 T protein powder of choice

4. 10 drops orange flavored stevia

5. 2 tsp psyllium husk powder

6. 1/2 tsp chia seeds

7. 1/2 tsp shredded coconut

8. 1/2cup fresh blueberries 

9. Cinnamon, optional

Method

1. In your vitamix, combine oranges, water, stevia, and protein powder. Blend until smooth. 

2. Pour into a bowl and mix in psyllium powders. Add blueberries and stir. Top with chia, coconut, and optional cinnamon. Enjoy! 

My favorite chia pudding: Coconut-Beetroot Chia Pudding.

I love chia pudding. I love chia seeds in general! I mean, what's NOT to love?! A mere 1/4 cup provides 6 grams of protein, 11 grams of healthy fats (HELLO OMEGA 3's!), and only 180 calories. I thought I had died and gone to vegan foodie heaven when I learned of all the incredible uses of chia seeds. ESPECIALLY when I discovered my beloved chia pudding. Chia puddings are definitely a go-to quick breakfast for me. Chia gives me so much energy-perfect to power me through a run or skate! 

This particular chia pudding is definitely a new fave. Beets (another of my favorite things!) and coconut go great together, if you're never tried that combo. Quick, easy, ridiculously filling. What are you waiting for?!

      Coconut-Beetroot Chia Pudding. 

             Even better? It's PINK! 

Coconut-Beetroot Chia Pudding; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/4 cup black chia seeds

2. 1 cup almond milk

3. 1/2 cup steamed, sliced beets

4. 10 drops coconut flavored stevia

5. Shredded unsweetened coconut for garnish, optional 

Method 

1. Place chia in a LARGE bowl (do not underestimate bowl size...this expands drastically!). 

2. In vitamix or other high speed blender, combine beets, almond milk, and stevia. Blend until smooth. Pour over chia and stir with spoon. 

3. Cover and place in fridge overnight. When ready to eat, garnish with shredded coconut if desired. Enjoy! You will..!

Vanilla Bean Pancakes with Raspberry-Chia Jam

Pancakes. Just saying this word makes me happy. I mean, who in the world doesn't love pancakes?! I have yet to  meet this person (if they even exist!). These pancakes are a bit different, though. You should know by now I LOVE to play around with different things...manipulating ingredients to act like others. It's so much fun! These pancakes have a VERY secret ingredient. Even though the "secret ingredient" is mentioned in the title! Sneaky, huh? Don't be grossed out by this special ingredient. It TOTALLY makes these pancakes. They are absolutely, positively, WONDERFUL. I would eat these every day for the rest of  my life if I could! And even better? They're quick, easy, and extremely nice to look at. Go ahead--"indulge" (even though these are 100% guiltless!).

Vanilla Bean Pancakes with Raspberry-Chia Jam.

Vanilla Bean Pancakes with Raspberry-Chia Jam; Vegan. Makes one serving (4 pancakes and about 1/3 cup Jam).

Ingredients

For the Pancakes

1. 3/4 cup canned navy beans, drained and rinsed
2. 3/4 tsp baking powder
3. 1/2 packet (1/2 tsp., approximately) stevia
4. 1/4 tsp vanilla powder
5. 2 T oat flour
6. 1 T vital wheat gluten
7. 1/4 cup almond milk

Method

1. Heat a non stick pan over medium heat. 
2. In a mini food processor, combine beans, baking powder, stevia, and vanilla powder. Process until thick and smooth. 
3. Transfer mixture to a bowl. Add flour, gluten, and milk and stir well. 
4. Spoon approximately 1/4 cup of batter onto heated pan and spread around (gently!) with the back of a spoon. Cook about 3-3 1/2 minutes and then flip. Repeat to make 4 pancakes. Top and enjoy!

Note: Unlike normal flour-based pancakes, these don't "bubble" when ready to flip. Instead, watch them carefully around the edges. When the edges look like they are beginning to cook, it's time to flip.

Vanilla Bean Pancakes, pre-toppage.

For the Raspberry-Chia Jam

1. 1/3 cup frozen raspberries
2. 1 T plus 2 tsp chia seeds
3. 1 T agave nectar

Method

1. Super simple. Put all ingredients in your Vitamix and blend until raspberries are smooth and ingredients are fully combined. 
2. Pour into a small dish, stir, and cover. Place in fridge for about 15 minutes to thicken up. 
3. Use as desired (in this case on top of the pancakes) and enjoy! 

Raspberry-Chia Jam.