Flourless, Eggless, Dairy-Free Pumpkin Pancakes for your October Morning!

Hello beautiful internet readers! HAPPY HALLOWEEN! Today I have another recipe for you!

My friend sent me a Snapchat the other day of these delicious vegan pumpkin pancakes she made. I asked her for the recipe, and decided to try them for myself!

The original recipe can be found at The Big Mans World website, but I doctored it a little bit to fit my needs.

pumpkinpancakes1.jpg

Ingredients

  1. 1 cup rolled oats (I used flattened quick oats and it worked well!)
  2. 1/4 cup milk of choice (I used coconut milk) **I found this recipe needs an extra 1/4 of milk, making the final ratio a 1/2 cup of your milk of choice**
  3. 1/2 cup pumpkin puree (I used organic)
  4. 1/2 tsp of cinnamon
  5. 1/2 tsp of pumpkin spice (or you can mix equal parts cinnamon, ginger, and cloves to create your own)
  6. 1 tbsp of baking powder
  7. 1 tbsp of apple cider vinegar
  8. 1 tbsp of sticky sweetener of choice (I used maple syrup, but you can use honey or any other syrup)
  9. 1/4 cup of chocolate chips (totally optional but totally worth it)

Instructions

  1. Add all of the dry ingredients and blend them together. I did this first as it created almost a flour-like base for all of my wet ingredients.
  2. Add all of the wet ingredients to the dry mixture and blend together. I used my NutriBullet, but if you don’t have a blender you can use a hand mixer or stand-up mixer. Stir in chocolate chips.
  3. Let the mixture sit for 3 to 5 minutes, and use an oil or fat of choice to grease a heating skillet. I used coconut oil because I love it, and find it keeps my pans greasy better than a vegetable oil.
  4. When the pan is hot, use your 1/4 cup to measure out a 1/4 cup of batter and pour into the pan. You will need to move the batter around to flatten it out a bit.
  5. Cook for 3 to 5 minutes on each side for a more traditional pancake consistency.  The original recipe says to cook for 1 to 2 minutes, and when I did this for my first pancake it was a little too wet for my liking still. Cooking the pancakes for a bit longer per side gave them a traditional pancake shape and consistency. When I saw the edges turning golden brown I knew to flip them. **Make note when cooking longer not to burn them**
  6. When done, plate them and serve with your favorite toppings, fruits, nuts, etc. And don’t forget your coffee!

Voilà! You can now enjoy healthy, vegan delicious pumpkin pancakes!

pumpkinpancakes2.jpg

If you have any leftover pancakes, individually wrap them in foil or plastic wrap and store in the freezer! When you are in a hurry in the morning, you can take them out of the freezer and let them defrost for a few minutes and eat them cold, pop them into the toaster and toast them like bread, or reheat them in a skillet!

I hope you enjoy this recipe, and I hope you try it for yourself! They are so delicious and easy to make, and also super filling/satisfying!

pumpkinpancakes3.jpg

Hope you enjoy the spookiest day of the year!!

Happy Hauntings!

2017 signature

 

 

 

Advertisements

The Parlour – Durham, NC

Surprise! I didn’t think I was going to have time to blog this week, but turns out I do! And today I am sharing something I am SO passionate about. It is ice cream, and ice cream I found in Durham, NC.

As an ice cream lover, I am SO LOYAL to my chocolate and vanilla swirl soft serve in a cake cone (also known as a wafer cone). I usually top it off with rainbow sprinkles, and voilà! That is ice cream bliss for me. However, while I was at the American Dance Festival last year in Durham, I discovered “The Parlour”, which is downtown Durham’s favorite local ice cream shop, and for good reason!

20180613_214717.jpg

Not only do they have homemade flavors such as Lavendar-Vanilla, Blueberry Buttermilk, Salty Malty Caramel Truffle, and Coconut Cream Pie (all of these are DELISH by the way), they have Kalamansi and Blueberry flavored sorbet. In addition to these, they have vegan options like Yuzu Mandarin and even Chocolate! Among my favorites of all of their amazing varieties is their Vegan Chocolate ice cream! And I must say – it actually bumps chocolate and vanilla twist with rainbow sprinkles to 2nd place in my favorites book. There is actually no competition – this vegan chocolate ice cream has landed #1 as my favorite ice cream of ALL TIME!

Their vegan chocolate ice cream has a consistency between a hard ice cream and a soft serve. It is not too hard, yet it is not super soft. Unfortunately, I suffer from a lactose sensitivity, so my love for ice cream is plagued by a bought of stomach cramps and bloating, and a trip to the bathroom after eating it.

20180613_193645.jpg

BUT this ice cream is incredible because it is vegan so I avoid the effects of the lactose and heavy milk fats. Plus, it has such depth to it’s taste! It tastes like a serious fudge brownie, and I am able to enjoy all of it’s cold, chocolatey deliciousness without the lactose-induced bellyaches that usually follow.

I took my mom to The Parlour the day we drove down to NC together to show her how amazing it actually is. And she loved it. She ended up buying the Blueberry Buttermilk, and she tried my vegan chocolate and said it was too good to be vegan!

If you all find yourselves in Durham, North Carolina definitely stop in to The Parlour and try one of their many amazing flavors. I dare you to order the vegan chocolate and not love it! I bet you will love it so much you’ll go back for seconds! And thirds, and fourths…

I will be posting more about my food and travels throughout the next two months! Keep your eyes out – I will be dancing a lot which means I will be very hungry 😉

Until next time,

2017 signature

Citrus, Ginger, Coconut Water – Spring Thirst Quencher

Hello everyone!

Lately, I’ve been switching a lot of my cooking products/products I eat to coconut-derived products. For example, I’ve switched my milk to unsweetened coconut-almond milk; instead of olive oil, I use organic coconut oil; and instead of bringing regular water to rehearsals and teaching, I’ve been making this coconut ginger citrus water instead! I want to share this recipe because it has changed the way I hydrate, and I’ve only been experimenting with it for a week!

When I dance a lot/exercise a lot, sometimes regular water (room temperature or cold) becomes hard to swallow. That’s not a metaphor – I mean for me personally water becomes really hard to swallow because it just doesn’t cut it with no electrolytes or anything to replenish the salts I lose through sweat. I’ve never been a fan of Gatorade unless I have a bad cold! I just can’t tolerate the sugar when I am burning energy because it leaves a terrible taste in my mouth.

Coconut water has A TON of natural electrolytes and salts you need to replenish your body, without artificial colors, flavors, or added sugar and syrups. Although coconut water plain is just as good for you, it is an acquired taste. When sweating, plain coconut water may not be the best option to drink because it’s a bit bitter, thick, and salty. This citrus and ginger coconut water quencher is sure to provide a better, more palatable flavor, and yummy hydration for everyday drinking.

This is not my original recipe, however, you can get creative and add as much or as little as you want! I found the original recipe here: https://www.meghantelpner.com/blog/coconut-water-benefits/.

What you’ll need:

  • All natural coconut water (**I’ve used Vita Coco and Goya Coconut Water**).
    • Usually I use the regular 2-cup servings in the box you can get at the supermarket. Pictured is a larger coconut water, which may be more economical if you’re making this drink frequently.
  • Fresh ginger root
  • Regular filtered water
  • Fresh Lemon
  • Fresh Lime
  • Honey (if you want a little sweetness!)
  • A blender or NutriBullet

20180510_103245.jpg

What to do:

  1. Add 1.5 – 2 cups of coconut water to your blender
  2. Add 0.5 – 1.5 cups of regular filtered water to your blender (depending on how concentrated you would like the coconut water to be)
  3. Add 1 – 2 tablespoons of fresh lemon juice
  4. Add 1 – 2 tablespoons of fresh lime juice
  5. Grate the ginger root and add 1/4 teaspoon or more of ginger to your mix (add more or less to taste)
  6. Optional Step: Add 1 tablespoon or more of honey for sweetness
  7. Blend!!
  8. Taste test, and adjust whatever more or less of whatever it may need. Or if you are satisfied, move on to the next step!
  9. Transfer to a refrigerator safe container, and chill. Serve cold!

It will stay fresh for up to two weeks in the refrigerator (if it lasts that long – it is SOO good!). It is best served chilled, and over ice. You can add fresh lemon and lime wedges, or more grated ginger to the top for garnish if you are planning to serve this to dinner guests/friends. You can blend it with ice and make a healthy, quenching, slushy, or even add tequila if it is Taco Tuesday and you’re feeling like you want a healthy twist on a margarita!

I’ve found this recipe to be delicious with a little more lemon and lime, a little extra water (not too much though), and a little extra ginger. I’ve also found it to be delicious with, or without honey! I will definitely be making this a lot while I am attending the American Dance Festival, and will be making this for all of the shows I have coming up! (I’m performing in my first full-length ballet – Midsummer Night’s Dream – in June).

What’s your favorite way to hydrate? If you try this recipe, or have another coconut water recipe, please share it in the comments! I would love to try it!

Xoxo

2017 signature

Vegan, Delicious Steel Cut Oats Recipe

Hi everyone!

I’ve been trying to lead a healthier lifestyle, including changing what I am putting into my body. A healthy gut is essential for a healthy mindset, and I’ve been playing around with different recipes and types of food to sustain me. A few weeks ago, I decided to try to cook steel cut oats as an alternative to my usual go-to flattened rolled oats. I found an awesome recipe on Cookie+Kate on how to cook steel cut oats, so here is the recipe and what I did!

20180410_095923.jpg
Fun Fact: Did you know steel cut oats take longer to cook than rolled, flattened oats because the oat grain itself is cut in half? Thus, it is thicker and pointier than a flattened oat, and takes longer to cook thoroughly. Both types of oats derive from the same groat grain, however, flattened “quick” oats are more processed which is why the health food community prefers steel cut oats, as they are less processed!

INGREDIENTS

  • 3 cups water
  • 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc. (**I USED UNSWEETENED COCONUT ALMOND MILK**)
  • 1 tablespoon coconut oil or unsalted butter (**I USED COCONUT OIL**)
  • 1 cup steel-cut oats
  • ¼ teaspoon salt (**I USED HIMILAYAN PINK SALT**)
  • Any toppings you want! Fruits, nuts, seeds, syrup, honey, etc.

DIRECTIONS

Add the water and milk to a saucepan and bring to a simmer over medium heat. In a skillet, melt the coconut oil and add the steel cut oats. Toast the oats for 2 to 5 minutes until they are fragrant. (I personally toasted mine for 7 min as I let my liquid mixture heat. I was not disappointed, and the oats smelled incredible).

Once the oats are toasted and the liquid mixture is simmering, add the oats to the liquid. Reduce heat slightly to prevent scorching, and cook for twenty minutes, stirring occasionally. Mixture should be thick. After 20 min, add the salt, and continue to cook and simmer for an additional 10 minutes (give or take depending on preference, or if you’ve doubled the recipe). Make sure to stir a few more times during the last 10 minutes.

Once the time is up, remove it from heat, transfer to a bowl, and get creative with toppings!

20180410_095910.jpg

For my bowl, I added two teaspoons of light brown sugar, a tablespoon and a half of organic maple syrup, frozen strawberries (that thawed on the hot cereal and were super sweet!), sliced banana, unsweetened coconut flakes, and flax seeds!

This recipe yields a lot of product, so make sure to let the oats cool completely in a covered pot before putting in a covered tuperware and storing in the refriegerator. If you don’t let them cool completely before storing them, they could form a layer of discoloration on the top of the oats. This is normal and is not bad for you, however, it may look unappetizing, and then you’ll have to scrape off the discolored part before reheating or eating cold. So to save yourself the trouble, and cover them and let them cool!

I also ate some left over the next morning and served them as cold oats. It was delicious! This recipe takes some patience, but the leftovers are great for busy mornings after! Also, toasting the oats beforehand gives them such a better flavor and creamier texture! It really is worth the extra few minutes!

I hope you enjoyed this recipe and give it a try! How do you like your oats? Let me know in the comments below!

Xoxo

2017 signature

Easy Homemade Chia Pudding Bowls

Hi everybody!

Lately, I am OBSSESSED with chia pudding bowls topped with fresh fruit, nutella, and peanut butter! Around NJ, you can buy them at certain quick-eat restaurants that sell acai bowls, smoothie bowls, and fruit bowls. I cannot afford to buy chia pudding bowls multiple times a week, however, so I decided to make my own chia pudding at home!

If you don’t know what chia pudding is, it is basically a mixture of chia seeds and milk. When mixed, it forms a gelatinous kind of texture that is similar to tapioca pudding. Chia seeds absorb 9x their weight, so naturally the mixture forms this interesting tapioca-like texture.

For this recipe, I bought Bob’s Red Mill Chia Seeds at Shoprite for $8.99, and some Silk brand unsweetened coconut almond blend milk. You can use any type of milk you want, but I prefer nut milk blends!

In addition, you will need a mason jar or container to mix it all in, some vanilla extract, and a sweetener like honey, maple syrup, or any other sweetener!

The recipe I used makes two servings.

  1. 6 tablespoons of chia seeds
  2. 2 cups of milk
  3. 1/2 tsp of Vanilla
  4. 1 tablespoon of sweetener
  5. Fruit, nutella, peanut butter, and/or shredded coconut for toppings

Add the chia seeds and milk to a jar and stir. Add vanilla and sweetener to taste. Stir again. Let it sit for 5 minutes. Stir or shake to make sure the chia seeds are not clumping together. Refrigerate for 1 to 2 hours, or overnight!

When ready to serve, scoop into a bowl. Add fresh fruit, protein, and/or any other toppings you want. Serve cold and enjoy!

Here is how mine turned out!

This recipe is gluten-free and vegan depending on the types of toppings you add! I am so excited how this came out, and that I can now make my favorite chia pudding bowls at home, at a much more economical cost! ❤ Feel free to adjust the chia seed to milk ratio depending on how thick or liquidy you want your mix to be!

I hope you enjoyed this quick recipe, and let me know below if you’ve ever had chia pudding and whether or not you like it! Some people don’t care for the consistency, and usually I am weird with textures, but I really enjoy this for some reason! I’ve always struggled with stomach sensitivity issues, so it is exciting for me to find recipes that work with my body and that don’t bother my stomach!

xoxo until next time, enjoy your chia!

2017 signature