Gluten-Free Protein Pancakes

Hey loves! I wanted to share a yummy recipe for all my quarantine-folk who want to try something different for breakfast! These gluten-free protein pancakes are also vegan because I use a vegan protein powder and unsweetened coconut milk, but feel free to use whey protein and dairy milk if you so choose!

The recipe is fairly simple, and you can doctor it to your liking. I add frozen blueberries to mine, and mix in half of a mashed banana, and slice the other half of the banana on top when they’re done. I’ve added chia seeds in the batter as well for even more protein, but you can also just add them on top afterwards for texture.

For this recipe, you will need:

2 scoops of protein powder
(I used 1 scoop of vanilla and 1 scoop of chocolate Arbonne protein powder which you can buy here)
1/4 cup unsweetened almond or coconut milk
2 tablespoons of almond flour
1/4 teaspoon of vanilla extract
2 egg whites
Optional toppings You can add whatever kind of fruit, seed, or sweetener, like maple syrup or honey! Feel free to mix any kind of nut butter in the batter, or spread it on top! Yum!

Mix all ingredients and add-ins in a bowl. I add a spread of coconut oil into a non-stick pan and cook the pancakes until they are light brown on both sides and not liquidy on the inside. You’ll be able to tell by taking a spatula and pressing down gently on the pancake. If nothing spills out, the inside is cooked.

The texture of these pancakes will not be a normal pancake texture. They’re a little softer/squishier, and less “cakey” than their traditional, glutinous counterparts. They’re still delicious, and keep me full for hours! This recipe yields about 4 silver dollar sized pancakes. Perfect single serving!

If you try this recipe, I hope you enjoy it! Any and all variations will probably turn out perfect! Stay healthy and happy my friends! ✌️

Xoxo

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

 

 

 

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

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

Snow Day JLoF Eyeshadow Look Cruelty-Free Beauty

Hi everybody!

There was a huge Nor’easter here in NJ yesterday (happy spring… not). I decided to play with and showcase some of my homemade makeup! For those that know me and my blog, I LOVE purple and mauve – so I decided to play with some of my purple and mauve toned shades!

Here is the result!

jlofshadows1

Gosh I love these shadows so much! Not just because I made them, but because they go on so effortlessly and they stay put! I will list the eyeshadows of mine that I used and where I put them!

So I put a color I do not have up on my Etsy in my crease! I call this shadow Dusty Tulip. This color is a mauve purple with pink undertone and it is so pretty! I will be adding this color to the shop soon! A similar looking color to this that is available to buy right now is called Teacup. Teacup is slightly more pink, but still gorgeous!

jlofshadows3

Next I took Introspective, a smokey purple shade, and lightly buffed it into my outer v! Buff and blend to your heart’s content! What is great about Introspective is that it is so buildable and pigmented, so you can build the color to the desired darkness you are looking to achieve!

Next, I added another shade not yet available on my Etsy, a shade called Babydoll, onto the center of my eyelids and the inner corner of my eyes! This color is a white glimmer highlight with a pink undertone! I love it! I am looking to add this color to the shop soon once my next order of mineral makeup materials comes in! You can check out swatches of Babydoll and Dusty Tulip colors in this old post of mine Leaps of Faith Vegan and Cruelty Free Eyeshadows

I then added Dusty Tulip again under my lower lash line, and blended it into Babydoll which I extended from the inner corner to meet the other color under my lashes.

jlofshadows2

I hope you all like the look I created, and if you have any questions about the mineral makeup I create and sell, feel free to comment below or send me an email! I will be adding some new colors this weekend hopefully, so if you are interested keep your eyes out for the addition of colors so you can recreate this look! ❤

Thanks for reading! Let me know what you think of the look I created below!

jlofshadows4

xoxo

2017 signature