3 Ingredient Grain Free (PROTEIN!) Pancakes.

So funny story. Well, not really funny, but...kind of hehe. I sorta blew up my oven last night. It was pretty bad. With my cookbook in the works I've been doing LOTS of recipe testing every day (at every meal!)...basically means my poor little oven has been working MUCH harder than normal. I usually am not a baker, and it's not uncommon for me to go weeks without even turning my oven on! But with the cookbook writing prep, all that has changed. 

Anyway, back to my story. I was planning on making...something yummy (I can't give it away yet! They will be in my cookbook...!) in the oven. However. With last night's mini fiasco, that plan was, well, terminated. 

And then these not-so-beauties were born. Don't let their humble (um, Anna...try UGLY) appearance scare you off. These. Things. Are. Amazing. Definitely a new favorite of mine! 

  3 Ingredient Grain Free (HIGH PROTEIN!) Pancakes. 

3 Ingredient Grain Free (HIGH PROTEIN!) Pancakes; Vegan, Gluten-free. Serves one (makes 3 small-medium pancakes). 

Ingredients 

1. One OVERRIPE banana, mashed 

2. One scoop (or 1/4 cup) protein powder of choice (I used Vega)

3. 2 T ground flaxseeds

4. 1 tsp water

Method

1. Heat a nonstick pan/skillet over the stove. 

2. Combine mashed nana and protein powder and mix well. Add 1 tsp water and mix again. Add flax and stir ver very well. The "batter" will be thick and VERY sticky. Don't let that scare you. 

3. Spoon about 1/4 cup of batter onto heated pan and spread around to form a circle. These cook FAST. Cook about 1 minute, flip, cook one minute. Repeat for 3 cakes. Too as desired or eat as is! Yummy both ways. 

NOTE: Protein powders vary in texture and consistency quite drastically. If you use a brand other than Vega I can't guarantee the outcome will react like mine. 

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..!

World's Creamiest Hummus: Spicy Chipotle Plantain Hummus.

Before you go running away (yes, this is quite a strange combo...), hear me out. Hummus is good. Plantains are good. Spicy is good. Combine them all?! Yummmmmmoooooo. And yes-my secret ingredient for lusciously creamy hummus is none other than the glorious plantain.  I LOVE plantains. So incredibly versatile, nutritious, and yummy. When blended, plantains get ridiculously creamy and smooth. Give this hummus a go--you'll be glad you did!

      Spicy Chipotle Plantain Hummus. 

       Creamy. Delicious. NOMS. 

Spicy Chipotle Plantain Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 c canned chickpeas, drained and rinsed

2. 3 oz. peeled ripe plantain (about 1/4 of a medium; or approx. a 3" slice)

3. Onion and garlic powders, 1/8 tsp each

4. 1/8-1/4 tsp chipotle powder (to taste...depending on your heat preferences!)

5. Cilantro for garnish

Method

1. Combine all ingredients (EXCEPT cilantro) in your mini food processor and blend until super smooth. I added about 1 T water to get things moving. Serve into bowl and garnish with cilantro. Enjoy with raw veggies, pita chips, or tortillas. 

Carob Pancakes with Peanut Butter and Sweet Cherries.

Um. Yum. That is all. 

    Carob Pancakes with Peanut Butter and Sweet Cherries. 

Carob Pancakes with Peanut Butter and Sweet Cherries; Vegan, Gluten-free. Serves one (3 smallish pancakes). 

Ingredients

1. 1/3 cup gluten free oat flour

2. 1/4 tsp baking powder

3. 1/2 packet stevia

4. 1 T carob powder

5. 1/3 cup water

6. 2 T peanut butter of choice 

7. 1/3 cup frozen sweet cherries, thawed in microwave for 30 seconds

Method

1. In medium size bowl, combine flour, baking powder, stevia, and carob. Whisk well to remove any clumps and add water. Stir well. 

2. Cook in nonstick pan over medium heat, about 3 minutes per side or until edges look browned and insides begun to bubble. Flip and cook 3 more minutes (approximately). Repeat! 

3. Once all pancakes are cooked, arrange on a plate. Take largest cake, spread with peanut butter, and place a couple cherries on top. Slightly mash down with back of spoon and place next largest pancake in top. Repeat until you get to the last cake. Top with a few cherries and a dollop of PB. 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!

Sunwarrior Protein Powder Review and Protein Power Balls.

As you can imagine, I'm a pretty frequent flyer at my local health food store. It's pretty small and doesn't carry much, but it holds me over until I can make a trip to the nearest Whole Foods on my way back from my skating lessons. 

With that said, all the employees in my little health food shop know me by name. I walk in and they pipe up "Hey Anna! How's it going today?" I'm a regular. I was thrilled to discover that they started carrying Sunwarrior protein powders a couple weeks ago. I had been DYING to try the brand (I've heard great things!), and couldn't wait to get my hands on some! The employees graciously gave me about 5 sample packs so I wouldn't have to purchase the big container, just in case I didn't like it. But, as luck would have it--this stuff is great! It's really worth all the hype! And with a whopping 20 GRAMS of plant based protein per 100 calorie serving, this is the most protein-dense (per calorie) powder I've found. I've only tried the natural flavor, butI'm  excited to try the vanilla as well (I'm not a chocolate gal). 

As a recipe developer, it's literally IMPOSSIBLE for me to eat anything without creating a recipe out of it. And it's even worse when I fet handed NEW PRODUCTS! It's play time! 

These Protein Power Balls are super yum and so quick to make. The ingredients are very flexible--I used what I had on hand, and you can absolutely do the same. Get creative! You really can't screw these guys up. 

                 Protein Power Balls. 

                       Mid-munchies!

Protein Power Balls; Vegan, Gluten-free. Serves one (makes about 5 balls). 

Ingredients 

1. 1/2 cup fruit or veggie purée of choice (I used butternut squash. You can also use mashed banana, prune purée, pumpkin, carrot, applesauce, you name it. The possibilities are endless!)

2. One packet Sunwarrior natural flavor protein powder (or 1/4 cup of other protein powder)

3. One packet stevia

4. Cinnamon to taste

Method 

1. In medium size bowl, place 1/4 cup of the purée. Add the protein powder and mix. Add the rest of the purée along with stevia and cinnamon and mix well. 

2. When throuougly mixed (should e consistency of "dough"), roll into balls, place in parchment lined plate and cover with foil. Freeze about 30 minutes. Let thaw about 5-10 minutes before eating. Enjoy!

Sweet 'n Sour Mega Salad.

Ok. Wow. Just, wow. This is by far and away THE BEST SALAD I HAVE EVER EATEN. And yes that is quite the statement. But I'm not kidding! It's the perfect combination of sweet, sour, crunchy, smooth, oh. YUMMO!

             Sweet 'n Sour Mega Salad. 

Sweet 'n Sour Mega Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

Ingredients 

1. 8 packed cups raw spinach leaves 

2. 1/4 cup TVP (mix with 1/4 cup water and microwave 1 minute)

3. 1/2 cup navy (or other white bean) beans, drained and rinsed

4. 1/2 chopped apple (I used gala)

5. 1/4 cup chopped red onion

6. Juice of 1/2 lime

7. 1 T balsamic vinegar 

8. 1 tsp Dijon mustard

8. Garlic powder and black pepper to taste

Method

1. Place spinach leaves in a LARGE bowl and add all ingredients in the order listed until you get to the balsamic. 

2. In a small bowl, whisk the vinegar and Dijon together until smooth. Drizzle over salad and sprinkle with garlic and pepper. Enjoy!