Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

Overnight Chocolate Protein Fudge Bars.

Yep, it's the recipe I teased you all with yesterday morning via Instagram...behold: the best thing you will ever eat. Enjoy! 

Overnight Chocolate Protein Fudge Bars. 

I topped mine with pomegranates and coconut! Delish!

Chocolates, fudgy goodness. 

  AHMYGOSH ITS SO GOOOOOOOOD!

Overnight Chocolate Protein Fudge Bars. Vegan,  gluten-free. Serves one. 

Ingredients

1. Two scoops chocolate protein powder (I used a blend with pea protein--pea is ESSENTIAL! Vega is a great choice.)

2. Two teaspoons agar powder 

3. 1/2 cup water

4. Stevia (optional-omit if protein is already sweetened)

5. Toppings/mixins of choice

Method 

1. Mix protein powder and agar I'm a medium bowl. Add water and mix well until a dough forms. 

2. Form two "bars" and place on a plate. Cover with foil and refrigerate overnight. Top as desired in the morning and enjoy!

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! 

Holiday Oats!: Valentine's Day Oatmeal.

Are you ready to fall in looooove?! And yes, I realize that was very corny...😂 but in all seriousness: you will fall in love with this delicious oat bowl. Chocolate-y, creamy, oatmeal goodness...steaming and comforting! And just like always, super quick and easy. Serve this to your sweetie and they will forever be yours ❤️👌 

            Valentine's Day Oatmeal. 

                     Ooooooh yeah. 

Valentine's Day Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 c oats of choice

2. 1 c almond milk

3. 1/2 cup water 

4. 1 T carob powder (or cocoa)

5. 10 drops liquid coconut stevia 

6. Two large strawberries, sliced

7. 1/2 tsp shredded coconut, unsweetened 

Method

1. Combine oats and carob/cocoa in a bowl and mix well. 

2. In a small pot, bring a mind milk to a rolling boil. When boiling, reduce heat to medium, and add oat/carob mix off of heat. Whisk vigorously. 

3. Return to hear and add water and stevia. Stir frequently, cooking until desired consistency is reached. 

4. Top with sliced strawberries and coconut shreds.  Serve hot. Enjoy!

Holiday Spice Pudding with Chocolate-Coconut Dusting.

Scientists say that exercise stimulates the brain...i.e. people are more creative when they are physically active. This is so true-I come up with probably 95% of my recipe ideas while I'm running or working out every day. Seriously! This is one of those recipes--I thought of it around mile 4 of my rainy 7 mile run this morning. I wanted pumpkin--I had been craving it all weekend, but couldn't quite figure out what I wanted it in. Then it hit me: pudding...of course! Take a look in my recipe index and you will quickly find that I loooove my puddings--sweet, creamy, light and fluffy...it's definitely a go-to brekkie or snack in my life. It's so versatile, too--tofu is like a blank canvas...paint it with any color and it will still look awesome! 

So I opted for the pumpkin, then spiced and sweetened it up nicely, then topped it with a light dusting of carob powder ad shredded coconut. Quick, simple, holiday deliciousness! A nice light dessert after Christmas Eve dinner...or, for a twist, serve it as a fruit dip! 

  Holiday Spice Pudding with Chocolate-Coconut Dusting. 

Holiday Spice Pudding with Chocolate-Coconut Dusting; Vegan, Gluten-free. Serves one (makes one meal-sized serving...could comfortably serve a table as an appetizer).

Ingredients 

1. One box Morinu silken tofu

2. 1 cup canned pumpkin

3. 20 drops liquid coconut ( or other flavor) stevia

4. 1/4 tsp each cinnamon and ginger

5. 1/8 tsp nutmeg

6. Generous pinch ground cloves/allspice

7. 1/2 tsp Carob powder

8. 1 tsp shredded unsweetened coconut 

Method

1. Combine all ingredients (except carob and coconut!) in yor food press or and blend until perfectly smooth. 

2, place in bowl and top with carob powder. Sprinkle with coconut an serve! 

Holiday Oats!: 4th of July Oatmeal Parfait.

Yay another holiday oats post! As you know, I'm a big sucker for holidays.  I mean, after all, it's just another great excuse to spend ALL DAY in the kitchen making delicious, nourishing, and BEAUTIFUL holiday-themed vegan food! Love. 

This "4th of July Oatmeal Parfait" is so so so good. It's so ridiculously quick, simple, and absolutely gorgeous. Have you been searching for a yummy Independence Day breakfast or dessert? Well search no more. MAKE THIS NOW! 

           4th of July Oatmeal Parfait. 

4th of July Oatmeal Parfait; Vegan, Gluten-free. Serves one. 

Ingredients

1. 6 oz. Morinu soft silken tofu

2. 10 drops coconut flavored stevia

3. 1/2 cup dry oats of choice (I used oatbran. Rolled or old fashioned will work too.)

4. 2 T unsweetened shredded coconut, optional 

5. 1 cup frozen strawberries

6. 1/2 cup frozen wild blueberries

Method 

1. Gather a glass "parfait" bowl and set aside. 

2. In a separate microwave safe bowl, nuke frozen strawberries in the microwave for 40-45 seconds. Remove from microwave and mash with the back of a fork. It's ok to have some chunks remaining--don't completely purée. 

3. Spread strawberry mixture on bottom of parfait dish. Set aside. 

4. In your mini food processor, combine tofu and stevia. Blend until smooth. 

5. In separate bowl, mix together oats, tofu pudding, and optional coconut. Mix well and spread evenly over strawberry base. 

5. Top with frozen wild blueberries. Refrigerate until ready to enjoy. 

Carrot Cake Nice Cream.

Ok. This doesn't really need an introduction because the title says it all. Carrot. Cake. Nice. Cream. Oh yeah-I went there. Smooth, creamy, deliciously cold, and sooooooo healthy. Think it's too good to be true? You should know me better than that by now...!

    Carrot Cake Nice Cream, pre garnish. 

       Topped with unsweetened coconut (optional, but recommended!)

       Close up. Drooling yet?! I am...

Carrot Cake Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. Two chopped frozen bananas

2. 2 small (or 12 baby) carrots

3. 1/4 tsp cinnamon

4. Dashes of ginger and nutmeg

5. Optional: unsweetened shredded coconut for garnish

Method 

1. Steam your carrots. I did this in the microwave, but you can also boil them in water in the stovetop until tender. Once easily pierced with fork, rinse in strainer under cold water for about 30 seconds. Pat dry and set aside. 

2. Combine all ingredients( plus a SPLASH of water) except coconut in vitamix or other high speed blender and blend until super smooth and creamy. 

3. Spread into bowl, cover, and freeze about 30 minutes. Too with coconut before serving, if desired. Enjoy!

"Dessert" Salad.

Are you ready to be bombarded with sala recipes?! When the weather starts warming up, all I want is SALAD. I call my salads "mega salads" because, well, they are freaking HUGE let me tell you. This one is no exception. Packed with yummy fruits (hello antioxidants!) this salad feels like a dessert, thus the name "dessert" salad. But fear not, even this seemingly "treat" of a salad is still 100% guiltless. Too good to be true?! Nope. You love me. Admit it. 

                     Dessert Salad. 

"Dessert" Salad; Vegan, Gluten-free. Served one (one GIANT salad). 

Ingredients

1. 8 cups fresh spinach leaves

2. One large plum, sliced and chopped

3. 5 oz. honeydew melon, cut into chunks

4. 1 cup fresh blueberries

5. 1 T carob powder

6. 2 T almond milk

7. 1 tsp unsweetened shredded coconut

Method

1. In a gigantic bowl, add spinach first, then plum, honeydew, then bloobs. 

2. In a small bowl, whisk together the carob and almond milk. Drizzle over salad an sprinkle with coconut shreds. Eat up!

Almond Joy Oatmeal.

Are you ready to take a mini vacation to paradise?! I am a strong believer in my theory of "taste bud transporting". And this delicious bowl of oats does NOT disappoint! Silky smooth, warm oats combined with sinlessly sweet coconut, rich carob, and crunchy almonds. This right here is absolute perfection. 

                 Almond Joy Oatmeal. 

Almond Joy Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice (I used oatbran) 

2. 1 cup water (2 if using my "double your grains!" Thehu wye explained in a previous post)

3. 1 T carob powder

4. 10 drops liquid coconut stevia

5. 2 T unsweetened coconut shreds

6. Handful sliced almonds 

Method

1. In a small soup pot, bring your water to a boil. Stir in oats and reduce heat to medium. Cook until just beginning to thicken and then whisk in your carob and coconut stevia. Whisk vigorously to remove any clumps. 

2. Once nearly fully cooked, stir in your shredded   coconut, reserving about 1 tsp for topping. 

3. Once desired consistency of oats is reached, transfer to bowl, top with almonds, and sprinkle with remaining coconut shreds. Enjoy!

                     Absolute Bliss!

Lemongrass Coconut Tofu

Back before I went vegan, there was this frozen dinner that I absolutely loved. I think it was Kashi brand...Kashi lemongrass coconut chicken. Oh boy was it scrumptious. Tangy and sweet paired with zesty black pepper. Literally a party in your mouth! 

The last time I was at whole foods, I saw jarred lemongrass that caught my eye. I can never use up fresh lemongrass quick enough...and it's so expensive! So naturally, I had to buy this jarred version. When I got it home and remembered I had an open can of coconut milk in the fridge, I had a lightbulb moment. Bingo. 

This tofu is super quick, super yum, and very versatile. I used mine in stuffed cabbage leaves, but it would be great over brown rice, in a salad, or in a wrap. 

           Lemongrass Coconut Tofu. 

Lemongrass Coconut Tofu; Vegan, Gluten-free. Serves one. 

Ingredients

1. 4 oz. firm tofu, cut into small cubes

2. 2 T lite canned coconut milk

3. 2 T jarred (or fresh) lemongrass 

4. Dash of bragg's liquid aminos 

5. Garlic and ginger powders and black pepper to taste

6. 1 T shredded unsweetened coconut

Method

1. Heat a nonstick pan over low medium heat. Add your tofu and pour coconut milk over top. Add a few dashes of bragg's and stir together with a spatula. 

2. Add all your spices and coconut shreds. Sauté about 4 minutes. 

3. Raise heat to medium and cook until it starts to sizzle. Remove from heat and serve as desired. Enjoy!

Tropical Pizza!

I'm dreaming of summer. This recipe says it all. I'm longing for 80 degree runs, beach vacations, everything that summer brings with it. Mostly warm weather, though. This winter has killed me.
I created this pizza on a snow day, ironically. This is about the most summer-y pizza in the world, which is probably the reason I made it on a day that snowflakes were falling. Wishful thinking, Anna? Guilty as charged...Regardless of what's happening outside when you make this dish, I guarantee you will be delighted with the flavors (and the presentation)! One last thing to say..."Calgon, take me away!"

Tropical Pizza!

Tropical Pizza; Vegan, Gluten-Free; Makes one Pizza.

Ingredients

1. 1/4 cup plus 1/8 cup coconut flour
2. 1/4 tsp vanilla powder
3. 2 T ground flaxseeds
4. 1/4 cup plus 1/8 cup plus 1/8 cup water, divided
5. about 1/4 tsp stevia
6. 1/4 cup coconut cream (I use Trader Joe's brand)
7. 1/2 cup mango chunks
8. 1/2 cup pineapple chunks
9. cilantro
10. 1 tsp shredded, unsweetened coconut

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium size bowl, combine flour, vanilla powder, flax, and stevia. Stir well to combine. 
3. Add 1/4 cup water and stir. Gradually add in remaining 1/4 cup water-1/8 cup at a time. It will be slightly crumbly, but should still hold together.
4. Roll dough into a ball and place in center of bowl. Pour about 1-2 Tablespoons water over ball and roll around. 
5. Place ball in center of parchment lined baking sheet. Flatten out into crust shape. You will have to work with it a bit, flattening out the cracks that form. Crust should end up being about 1 and 1/2 inches thick--don't flatten too much as it is more delicate than a grain-based crust.
6. Place in oven and cook uncovered for 17 minutes. Remove from oven and let cool. 
7. While crust is cooling, prepare your topping. Add to a bowl mango and pineapple. Heat in the microwave for about 15 seconds to warm so flavors will mesh better. Remove and stir in cilantro. Let sit a few minutes for flavors to mingle. 
8. Top crust with coconut cream, spreading evenly. Place mango salsa on top. Sprinkle coconut flakes on top. Serve, slice, and devour!

Notes: 

*The coconut cream will melt unless you let the crust cool considerably (you could actually place it in the fridge for a bit). IF you don't mind a melty cream, go ahead and top after about 7 or 8 minutes. 

*You can use frozen mango and pineapple if fresh isn't in season. Use same method for salsa preparation.

Fruity Deliciousness! Yummy.