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. 

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

Ingredients 

1. 1 cup canned lentils

2. 2 T ground golden flaxseed

3. 1 T coconut flour

4. 1 cup coconut milk

5. 1/4 tsp garlic powder

6. 1/8 tsp each onion powder and ginger

7. 1 cup frozen broccoli florets

8. 1 cup fresh broccoli sprouts 

9. 4 T powdered peanut butter 

Method

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 

3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

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

Green Curry Mango Sauce with Tofu and Green Cabbage.

Not quite sure where summer has run off to...its 50 degrees and raining here today! Thus, a cooked food recipe is essential to warm up! Enjoy this one--sweet and spicy with hints of tangy and salty. Basically perfect...whatever your craving at the moment! 

    Green Curry Mango Sauce with Tofu and Green Cabbage. 

Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup coconut milk

2. 1 cup frozen thawed mango chunks

3. 1 T green curry paste

4. 2 tsp coconut flour

5. Dash of braggs aminos

6. Scallions for garnish

Method

1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed. 

2. Add thawed mango and braggs aminos and stir. 

3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice. 

A soup for spring (well, sorta spring...): Chilled Cantaloupe Banana Soup.

Soup is probably one of my favorite things in the world to make. Soup of all kinds--hearty, silky, light, hot, cold, spicy, sweet, chunky, you name it...I love it! Ever since I got my vitamix last February, I've been kind of obsessed with its blending powers...thus, and increased obsession with homemade soups! 

We've had pretty wacky weagher this week here in central Va...it was 60 degrees AND SUNNY on Monday! But I'm not complaining--bring it ON! Needless to say, I was feeling super springy after my run Monday morning, and craving a nice light and cold breakfast. So...soup for brekkie? Yup. You guys shouldn't be surprised...I'm pretty traditional after all, right?! 😂😜 Enjoy!

   Chilled Cantaloupe Banana Soup. 

             Yes. I think yes indeed. 

Chilled Cantaloupe Banana Soup. Vegan, gluten-free. Serves one. 

Ingredients

1. 2 cups fresh chopped cantaloupe 

2. One large frozen banana (freeze SLICED!)

3. One cup light coconut or coconut-almond combo milk 

4. 10 drops coconut stevia

5. 6 oz. silken soft tofu

6. Chopped mint for garnish

Method

1. Combine first 5 ingredients in your vitamix or other high speed blender. 

2. Starting on low, slowly work up to high speed, blending until perfectly smooth. If you prefer a thinner soup, add water through the top spout as you blend. 

3. Pour into large bowl and garnish with chopped mint. YUMM!

Tropical Hummus.

Ok. I love hummus. Like looooooooooove it. It's a definite "go-to" protein option for me, especially when I'm in a rush. 

This is probably my all-time fave hummus recipe I've created. Like all hummus recipes, it's super quick and easy, packe with protein, and goes great with almost anything. But this hummus is special. It combines so many of my favorite things it's not even funny! Curious?! You should be. Try this one out--and prepare your taste buds. Flavor bomb alert!

                  Tropical Hummus. 

                      And another. 

                  Last one. Promise. 

Tropical Hummus; Vegan, Gluten-free. Makes one meal-sized serving (about 1 scant cup hummus). 

Ingredients 

1. 1 cup canned chickpeas, drained and rinsed 

2. 1/2 cup frozen thawed pineapple

3. 1/2 cup frozen thawed mango 

4. 2 T canned lite coconut milk

5. Juice of 1/2 small lime 

6. Dash of bragg's liquid aminos

7. Onion and garlic powders to taste

8. VERY SMALL dash cumin

Method

1. So easy. Combine all ingredients in your mini food processor and blend util smooth. Serve garnished with a pineapple chunk. It's all in the presentation, people! Enjoy!

Taste of India White Bean Dip.

If you can't tell, I'm on an Indian food kick. My past three recipes have been indian. Oh well. It's my fave what can I say! Well, ONE of my faves. 

This dip is a great used as a hummus replacement, sandwich spread, cracker topper, or simply by the spoonful! It's so so yummy and as always SUPER simple. Serve this at a party and it's GUARANTEED to be the first thing gone from the table. Enjoy!

        Taste of India White Bean Dip. 

 I served mine with salt-free brown rice snaps. 

Taste of India White Bean Dip; Vegan, Gluten-free. Serves one (can easily be doubled, tripled, or even quadrupled). 

Ingredients

1. 1/2 cup canned navy beans, drained and rinsed

2. 2 T canned coconut milk, lite

3. 1/2 tsp garam masala spice

4. 1/3 cup frozen mango, thawed

5. Dash of bragg's liquid aminos

Method 

1. Easy peasy. Combine all ingredients in your mini (or regular-sized if you are making a bigger portion) food processor and process until almost completely smooth. You still want a few small mango chunks, so don't completely purée. 

2. Spoon into bowl, serve with crudités, crackers, spread in a pita-the options are endless!

Coconut Cabbage Curry.

This is a great side dish to go along with any indian themed meal. Quick, easy, delicious, and nutritious, this simple yet tasty side dish is the whole package. 

              Coconut Cabbage Curry.  

Coconut Cabbage Curry; Vegan, Gluten-free. Serves one. 

Ingredients

1. 5 oz. green cabbage, torn or chopped

2. 1/8 cup canned light coconut milk

3. 1/4-1/2 tsp curry powder, depending on desired spiciness 

4. Dash of bragg's liquid aminos

Method 

1. Heat a nonstick skillet over low medium heat. Add coconut milk with a splash of water until it sizzles. Add cabbage and sauté lightly. 

2. Add aminos and curry and turn heat to medium. Saue until cabbage is throroughly coated in coconut milk and curry, and liquid is absorbed. Enjoy!

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!

Holiday oats: overnight carrot cake oats

Not sure what to fix for Easter breakfast? I've gotcha covered. These yummy carrot cake overnight oats are quick and easy to make and will keep you full until Easter brunch! 

         Overnight Carrot Cake Oats. 

Overnight Carrit Cake Oats; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oats

2. 1/2 cup lite canned coconut milk

3. 1/2 cup water

4. 3 T raisins 

5. 2 T ground flaxseed

6. 1/4 tsp vanilla powder

7. Cinnamon, ginger, nutmeg, allspice: to taste

8. One medium large carrot (6 baby carrots), peeled and grated

Method

1. Combine oats, flaxseeds, carrots, raisins, spices, and vanilla in a sealable jar. Cover and shake vigorously to combine ingredients. 

2. Open jar and pour in coconut milk and water. Gently fold in liquid, ensuring all dry ingredients are submerged. 

3. Secure lid and place jar in fridge overnight or for at least 8 hours. Enjoy! 

     Easy-peasy breakfast. Just like that. 

Curried Carrot-Coconut Soup

It's been a cold winter. Too cold for my liking. I hate the cold, to be honest (Ironic, considering I am a figure skater...). This winter has felt very loooooooong. Way too many single-digit days. Brrrr. I told my Dad that I think I have permanent goose bumps from being ceaselessly freezing since October. Not cool.

When I'm cold, there is one thing I want: soup. Well, and oatmeal. But that's for a different post! This soup warms you from the inside out. This is the soup to eat on those single-digit "bone chilling cold" days. Creamy coconut milk, spicy curry, silky carrots, and just a hint of sweetness all packed into a delicious bowl of steaming hot goodness. Did someone say 10 degrees tomorrow? Bring It. 

Curried Carrot-Coconut Soup.

Curried Carrot-Coconut Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 2 Medium Whole Carrots, peeled and chopped
2. 3/4 Cup canned coconut milk, divided
3. 2/3 Cup almond milk
4. 1/2 Cup Canned Navy Beans (or other white beans)
5. 1/2 tsp curry powder
6. 1/2 packet (about 1/2 tsp) stevia, or to taste
7. coconut cream, for garnish

Method

1. Place carrots in  a small soup pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork. 
2. Drain carrots in a colander and transfer to a vitamix or other high speed blender. Add beans, almond milk, and 1/2 Cup of coconut milk. Blend on HIGH speed for 45 seconds to 1 minute. 
3. Transfer soup back to small pot and stir in remaining 1/4 Cup coconut milk, curry, and stevia. Stir well. Cook until bubbles form on top and soup is heated through. 
4. Carefully pour into large bowl and garnish with coconut cream. 

Creamy Deliciousness, ready for devouring.