Buckwheat Waffles

I love making pancakes.  Unfortunately, they are very time consuming so they do not get made except for weekends.  And trust me, it seems like more Sundays than not I am cooking up some delicious pancakes.  However, pancakes can be very tricky to make.  You have to be very careful flipping them, they can burn easily, the outside has to cook enough not to burn but enough so the middle isn't gooey.  Now let's add to that and try to make vegan and gluten free pancakes.  Even trickier!  Especially if you would prefer not to spend a ridiculous amount of money on boxed packages of gluten free pancake mix.  And most gluten free pancake mixes call for eggs or might already have powdered milk in their flour.  So how is it possible to enjoy a fluffy vegan and gluten free waffle?  Well through lots of trial and error, I think I finally figured it out!  Hopefully if you are looking for a tasty, fluffy vegan and gluten free waffle, this recipe will save you lots of time!

I recently bought a waffle maker because I was tired of the outside burning, the inside being gooey, and the difficulty of flipping.  After several trials on my waffle maker, I was still getting the same results minus the fact that I didn't have to do any flipping.  I almost accepted the fact that I just wasn't going to be able to enjoy a fluffy waffle anymore, but would just have to deal with a very crispy-on-the-outside and gooey-on-the-inside waffle.  It was still tasty after all, especially when I added peanut butter flour mixed with almond yogurt and sliced a banana on top.

Well then I discovered buckwheat flour!

This recipe was adapted from here:

Ingredients:

• 1/4 cup buckwheat flour
• 1 tbsp ground flax seed
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp pure maple syrup
• 1/4 tsp vanilla extract
• 4 tbsp almond milk
• 1/2 mashed banana

Directions:

1. Combine all ingredients in a small bowl and mix until well combined.
2. Heat waffle iron and spray with non-stick spray.
3. Pour batter into waffle iron and cook according to your waffle iron's directions.

I topped my waffles with peanut butter yogurt (2 tbsp almond yogurt, 1 tbsp almond milk, and 1 tbsp peanut butter flour) the other 1/2 banana sliced, and a sprinkle of cinnamon.  Maple syrup and other fruits or even nuts would also be great on these waffles!  I'm sure this batter could also be used to make pancakes if you do not have a waffle maker.

I didn't take a picture because after all my failed attempts I didn't think this one would work either and I was hungry and just wanted to eat.  But a picture will be up sometime soon in the future because this was a really tasty waffle and I cannot wait to make it again!

This recipe makes one waffle and yields approximately 230 calories and 7g protein.

Spirulina Oatmeal

Here is another recipe with Spirulina.  I posted my first recipe using spirulina here and talked about the benefits of this ingredient.  I have been adding spirulina to so many things lately, even my oatmeal!  I love all the nutrition I get first thing in the morning by adding spirulina to my breakfast.

This recipe was adapted from here:

Ingredients:

• 1/4 cup GF rolled oats
• 3/4 cup almond milk
• dash of sea salt
• 1/2 tbsp chia seeds
• 1/2 tbsp flax seeds
• 1 tbsp almond butter
• 1 small banana, mashed
• 1 tsp spirulina

Directions:

1. In a breakfast bowl, combine oats, almond milk, sea salt, chia seeds, and flax seeds.
2. Place in the refrigerator overnight.
3. In the morning, add more liquid if needed or if desired.  Then, stir in almond butter, banana, and spirulina.

This is a recipe for cold oatmeal, however it can also be eaten warm if that is what you prefer.  I still recommend letting the oats soak overnight with the chia and flax seeds, but before stirring in the other ingredients in the morning, heat the oatmeal for about a minute and a half first.  Then stir in the almond butter, banana, and spirulina.

If you don't have spirulina you can still make this delicious breakfast.  You can either order some at iherb using my code LWZ362, or just sub the ingredient with spinach.  I recommend blending the spinach with the oats, almond milk, and seeds then placing it in the fridge overnight.

This recipe yields approximately 385 calories and 9g protein.

PB&J Apple Oatmeal

Peanut butter goes well with so many fruits.  My favorite combination is peanut butter and banana.  My second favorite combination is peanut butter and apple.  One morning I was trying to decide what oatmeal combination I wanted and was torn between a PB&J Oatmeal or Peanut Butter and Apple Oatmeal.  I then had the greatest idea, why not combine the two?  The result?  A delicious breakfast!

Ingredients:

• 1/4 cup GF rolled oats
• 3/4 cup almond milk
• sea salt
• 1 tbsp peanut butter (I used Peanut Butter & Co. Mighty Maple)
• 1 tbsp peanut flour
• 1/2 tbsp jam
• 1/2 small apple, chopped

Directions:

1. In a microwave safe bowl, combine oats, almond milk, and a dash of sea salt and stir to combine.
2. Place in fridge overnight.  (Heat in the microwave for 1 minute first if you want even softer oats.)
3. The next morning, reheat oatmeal for 1 minute.  Stir in peanut butter, peanut flour, and jam.
4. Top with chopped apple!

If you don't have peanut flour, you can add an extra tablespoon of peanut butter.  I used the peanut flour for extra peanut taste (this stuff gives a strong peanut flavor that I love) and for the extra protein.  You can get peanut flour at iherb and first time users can use my code LWZ362 for a discount.

This recipe yields approximately 315 calories and 11g protein.

Banana Yogurt Oatmeal

I made the best oatmeal this morning.  It was so creamy and tasted like cheesecake!  I even almost called this Banana Cheesecake Oatmeal, but went with Banana Yogurt Oatmeal instead since it isn't really cheesecake and thought yogurt was more true to the name of the oatmeal.

As I decided on what to add to my oats this morning I knew I wanted something creamy.  I love creamy oatmeal and knew that yogurt would be the perfect ingredient.  I also love adding a fruit, and usually that fruit is a very ripe mashed banana for the natural sweetness and additional creaminess the mashed banana gives to the oats.  Finally, I wanted some vanilla flavoring as well and thought what better way to add vanilla and protein to my oats so I added some of my favorite protein powder, Sunwarrior Blend Raw Vanilla Protein Powder.

Ingredients:

• 1/4 cup GF rolled oats
• 1/2 cup almond milk
• dash of sea salt
• 1/4 cup yogurt (I used Wholesoy Plain)
• 1 small banana, mashed
• 1/2 scoop vanilla protein powder (I used Sunwarrior Blend Raw Vanilla  Protein Powder)
• dash of cinnamon (if desired)

Directions:

1. Combine oats, almond milk, and sea salt in a bowl overnight.
2. The next morning, reheat for 1 minute.
3. Stir in yogurt, banana (I left about 1/4 unmashed and added the slices as a topping), and protein powder.  Stir until combined.  Top with banana slices and cinnamon, if desired.

I'm sure this would also taste amazing with peanut butter drizzled on top.  I actually debated adding some to my bowl this morning, but I'm glad I didn't because I don't think the banana flavor would have been as intense.  I will most likely try this with peanut butter another day this week though because I love the combination of banana and peanut butter together.

Based on using Bob's Red Mill Gluten Free Rolled Oats, original Silk PureAlmond milk, Wholesoy Plain yogurt, and Sunwarrior Blend Raw Vanilla Protein Powder, this recipe yields approximately 315 calories and 15.5g protein.

Gingerbread Oat Muffins

Last night I was in the mood for a yogurt bowl as an evening snack and I love adding fruits and muffins to my yogurt bowl.  I dug into my freezer and found that I had these Gingerbread Oat Muffins saved from when I made them over the holidays.  That is what I love about muffins, you can freeze them and they stay so fresh.  I just let it thaw out and reheated it in the microwave for a few seconds and it tasted just as fresh as before.

This recipe was adapted from here:

Ingredients:

• 1 cup GF oat flour
• 1/2 cup GF instant oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/8 tsp salt
• 1/2 cup almond milk
• 1 mashed large banana
• 1/4 cup molasses (mild, not blackstrap)

Directions:

1. Preheat oven to 350F and spray a muffin tin with non-stick spray or line the muffin tin with cupcake liners.
2. In a large, combine the dry ingredients.
3. In a separate bowl, mix together the almond milk, banana, and molasses.  
4. Combine the dry ingredients with the wet ingredients and stir well.
5. Fill the muffin tins so they are about 2/3 full.
6. Bake for 13-15 minutes.  Allow to cool for a couple of minutes before removing from the pan.

With this recipe, I was able to make about 9 muffins.  If you want to store these, or any type of muffin, what I do to keep them the freshest is wrap them individually in saran wrap.  Then, I place them all into a gallon sized ziploc bag and store them in the freezer.  When I want one, I take one out of the freezer and let it sit on the counter until it is thawed.  However, if you want to eat it immediately, reheat it in the microwave, oven, or a toaster oven will probably work really well.

What I love the most about this recipe is that all the sweetness comes naturally from the spices and the banana (just make sure to use a ripe banana).  Since there is no added sugar, these muffins can be enjoyed at any time of the day guilt-free and maybe even more than one muffin at a time! :-P

Based on making 9 muffins using Bob's Red Mill Gluten Free Rolled Oats and original Silk PureAlmond milk, this recipe yields approximately 111 calories and 2.5g protein.

Chocolate Peanut Butter Oatmeal

I was craving something sweet for breakfast on Monday morning.  I guess since it was the beginning of the week, I wanted something comforting.  This oatmeal hit the spot.  I cannot wait to make it again!

This recipe was inspired from here:

Ingredients:

• 1/4 cup GF Rolled Oats
• 1/2 cup almond milk
• Sea Salt
• 1 Tbsp cocoa powder
• 1/2 small banana, mashed
• 1 Tbsp PB & Co. Dark Chocolate Dreams Peanut Butter
• 1 Tbsp crushed peanuts

Directions:

1. In a microwave safe bowl, combine oats, almond milk, a dash of sea salt and heat in the microwave for 1 minute.  Stir in cocoa powder and heat for another 1 minute watching closely to avoid spillage.
2. Allow it to sit in the microwave or on the counter for about 10 minutes.
3. Place in the fridge overnight to soften the oats and add volume.
4. In the morning, reheat for about 1 minute.
5. Stir in mashed banana and chocolate peanut butter.
6. Top with crushed peanuts.

Even though I used chocolate peanut butter, adding the extra cocoa powder took this breakfast beyond amazing.  The peanuts added a nice crunch and helped make the peanut taste stand out.  The banana added sweetness, creaminess, and increased the flavor.  Chocolate peanut butter and banana = amazing!

Based on using Bob's Red Mill Gluten Free Rolled Oats and Silk Original PureAlmond Milk, this recipe yields approximately 310 calories and 10.5g protein.

Banana Nut Oatmeal

This recipe has become one of my favorite oatmeal recipes in the morning.  One can never go wrong with the combination of peanut butter and banana.  Add in a few extra nuts and seeds and this recipe makes a filling and nutritious breakfast!

Ingredients:

• 1/4 cup gf rolled oats
• 3/4 cup almond milk
• dash of sea salt
• 1 Tbsp peanut butter
• 1/2 banana, sliced
• 1/2 Tbsp walnuts
• 1/2 Tbsp pumpkin seeds
• dash of cinnamon

Directions:

1. Combine oats, almond milk, and sea salt.  Heat for 1 minute, stir, and let sit on the counter for 10 minutes.  Cover and refrigerate overnight. (This helps make the oats soft.  Alternatively you can refrigerate the oats without heating first for less soft oats, or you can omit this step completely).
2. The next morning, reheat the oats 1-2 minutes in the microwave.  
3. Stir in peanut butter.  (You can also stir in 1/2 a mashed banana if desired.)
4. Add banana slices, walnuts, pumpkin seeds, and cinnamon.

I like to make the oats overnight and pre-measure the nuts and seeds.  Then, in the morning, it is really easy to heat the oats, slice a banana while that is heating, and then stir everything into the oats.

Based on using Bob's Red Mill GF Rolled Oats, original Silk PureAlmond milk, and Peanut Butter & Co. Mighty Maple, this recipe yields approximately 333 calories and 9g protein.

If you add in the extra 1/2 banana that is mashed, the recipe yields approximately 388 calories and 9.5g protein.

Chocolate Zucchini Muffins

Muffins are probably one of my favorite things to bake for several reasons.  First, you can enjoy them throughout the day.  Muffins are great for breakfast, snacks, or dessert.  You can also crumble a muffin and add it to a yogurt bowl.  You can even add different toppings to muffins like peanut butter, jelly, icings, or other frostings.

Second, they freeze well.  If you live alone and can't eat them all or want to make a double batch so you have some already made for in the future, you can just individually wrap them in saran wrap, put them in a ziplock bag, and keep them in the freezer.  Then you can take one out the night before to thaw, or if you want one immediately you can simply reheat it in the microwave or oven.

Third, you can easily get some fruits and veggies from muffins and this recipe is one example of how to get some veggies into your muffins using zucchini.

This recipe was adapted from Happy Herbivore.  I made some changes to the original recipe to make them gluten free.

Ingredients:

• 1/2 cup + 2 tbsp oat flour
• 1/2 cup + 2 tbsp sorghum flour
• 1/4 cup unsweetened cocoa
• 1 1/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 banana, mashed
• 1/2 cup raw sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 cup shredded zucchini

Directions:

1. Preheat oven to 350F and prepare muffin pan with paper liners.
2. Whisk together flours, cocoa, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. In a small bowl, cream banana with the raw sugar and applesauce.
4. Stir in almond milk, vanilla extract, and zucchini.
5. Add flour mixture to wet ingredients in small batches, stirring until just combined.
6. Spoon batter into prepared muffin pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Of all the muffin recipes I have made, these are by far my favorite.  They were moist, soft, and cake-like and even though they are chocolate, they have banana and zucchini, no oil, and only 1/2 cup sugar, so they can definitely be enjoyed at any time of the day with no-guilt.

This recipe makes 12 muffins.

Based on using Bob's Red Mill brand for the oat flour and sorghum flour and original Silk PureAlmond Milk, 1 muffin yields approximately 98 calories and 3g protein.

Oatmeal Raisin Cookie Dough Oats

I haven't posted an oatmeal recipe in a while and considering how often I eat oatmeal, I really would like to expand my collection of my favorite recipes on here so I can easily make them again.  This recipe was very creamy and had a delicious natural sweetness to it which came from the raisins.

Once again I prepared this overnight to add volume to the oats, and have it ready to go in the morning.  However, this time I added a splash of almond milk in the morning because I was in the mood for a more creamy oatmeal rather than a thicker oatmeal (that's unusual for me haha).

I do not remember where I first saw this recipe, but here's how I made my Oatmeal Raisin Cookie Dough Oats:

Ingredients:

• 1/4 cup gf rolled oats
• 1/2 cup almond milk
• 1 banana
• 1 tbsp peanut butter
• 1 tbsp raisins
• pinch of cinnamon
• pinch of nutmeg

Directions: Combine all ingredients and heat for a minute in the microwave.  Alternatively, prepare the night before, refrigerate, then eat cold in the morning or reheat.  If desired, pour additional almond milk over top before eating.

Based on using Bob's Red Mill Gluten Free Rolled Oats, Silk PureAlmond Milk, and Peanut Butter & Company Mighty Maple Peanut Butter, this recipe yields approximately 355 calories and 8g protein.

Dark Chocolate PB Pumpkin Oats

This week is the letter N for Nutmeg in Meatless Mondays from A to Z.

Since nutmeg is an ingredient I use a lot to spice anything with pumpkin, I wanted to try something new.  I really wanted to bake muffins, cookies, or bars that would really highlight the flavor of nutmeg, but did not get the chance this past week; maybe sometime in the future.  I still do have a recipe with nutmeg, but it definitely is not the main ingredient and since this recipe was so delicious I knew I still had to add it to my blog.

This recipe was adapted from here:

Ingredients:

• 1/4 cup gf rolled oats
• 3/4 cup almond milk
• 1 tbsp chia seeds
• 1/4 cup pumpkin puree
• 1/8 tsp ground nutmeg, or to taste
• 1/8 tsp ground ginger, or to taste
• 1/2 tsp cinnamon, or to taste
• 1 tbsp Peanut Butter & Co. Dark Chocolate Dreams Peanut Butter
• 1 tbsp flax seeds

Directions:

1. Combine oats and almond milk in a microwave-safe bowl.  Heat for 3 minutes.
2. Stir in chia seeds and let sit for 10 minutes.
3. Place in fridge uncovered overnight.
4. The next morning stir in the other ingredients and eat cold or reheat.

Alternatively, you can just stir all ingredients together, microwave for about 3 minutes, and eat the morning of making this breakfast.

Unfortunately, I do not have a good picture of this oatmeal.  The chocolate peanut butter and orange pumpkin don't make the prettiest oatmeal bowl.  Maybe next time I make this I'll sprinkle the top with dried fruit and walnuts for a prettier picture and some extra yummy toppings!

Based on using original Silk PureAlmond milk and Bob's Red Mill GF Rolled Oats, this recipe yields:

Approximately 335 calories and 11g protein.

Zucchini Bread Oatmeal

I had a zucchini that needed to be used and wanted to use it in a creative way.  I decided why not add it to my oatmeal in the morning.  I had seen this done several times before and have always wanted to give this a try, especially because I love adding veggies to my breakfast in subtle ways.  Lately, I have also really been into blended oats.  Basically, before adding the zucchini and toppings I blend the oats and milk for a creamier oatmeal.  I love the texture of the oatmeal this way.  Then, I add in the toppings to give the oatmeal a little crunch.

I based this recipe off a few different recipes I found online.  Here's how I made my Zucchini Bread Oatmeal:

Ingredients:

• 1/4 cup gf rolled oats
• 1/2 cup almond milk
• 1 tbsp chia seeds (optional)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• sea salt, to taste
• 1/2 cup grated zucchini
• 1 tbsp raisins (optional for topping)
• 1 tbsp walnuts (optional for topping)
• 1/2 tbsp almond butter (optional for topping)

Directions:

1. Combine oats, almond milk, chia seeds (if using), vanilla, cinnamon, nutmeg, and sea salt and stir together.  (This can be done the night before and refrigerated overnight to make the oats softer.)  
2. Heat for about 2-3 minutes.  If desired, blend all ingredients together with a hand blender.
3. Stir in zucchini and any additional toppings. Enjoy! 

If you prepare this the night before, breakfast is ready so quickly in the morning!  I love the pop of green color the zucchini gives to the oatmeal and it tastes more sweet than savory thanks to the sweet seasonings.  

Based on using original Silk PureAlmond milk, Bob's Red Mill GF Rolled Oats, and all optional ingredients and toppings this recipe yields:

Approximately 334 calories and 10g protein.

Peanut Butter Banana Pancakes

It is Monday, which normally means I include a recipe for the letter of the week for Meatless Mondays from A to Z.  This week was M for Miso and I was having a hard time finding that ingredient.  Maybe I'm looking in the wrong area of the grocery store?  So this Monday I am skipping out on a recipe with miso, but maybe I will try something sometime in the future.  However, I will post a new recipe today.

The last two days I have made these pancakes that I have been absolutely loving.  The pancakes are filled with protein and topped with a peanut butter banana creme.  Peanut butter and banana are one of my favorite combinations, so of course topping protein packed pancakes for a Sunday morning breakfast sounded perfect!

This recipe was adapted from here:

Ingredients:

• 1/2 tbsp ground flaxseed
• 1.5 tbsp water
• 1/2 cup gf rolled oats
• 1 scoop protein powder (I used Sunwarrior Blend Raw Vanilla)
• 1 tsp baking powder
• 3/4 cup almond milk
• 1/2 tsp vanilla extract
• 1/2 banana
• 2 tbsp peanut butter
• 2 tbsp almond milk

Directions:

1. In a small bowl, mix together the ground flaxseed and water.  Let sit for 5 minutes.
2. Meanwhile, in a small food processor, pulse rolled oats a few times to break them down so they take on the consistency of instant oats.
3. In a medium bowl, combine oats, protein powder, almond milk, and vanilla.  Stir until combined.
4. Stir in flaxseed mixture and stir until incorporated.
5. Spoon pancake patter by 1/4 cup onto a hot, greased griddle over medium high heat.  Cook until golden brown on each side.
6. After the pancakes are cooked, it is time to make the peanut butter banana creme topping.  With a fork, mash the banana in a small bowl. Stir in peanut butter and almond milk until mixture is smooth.
7. Spread a layer of the creme in between each pancake.  If desired, you can top with slices of the other half of your banana.

With this recipe, I was able to make 5 medium sized pancakes.  I doubled the peanut butter banana creme from the original recipe since I love those two flavors so much and really wanted to taste them with my protein pancakes!

What I like about this pancake recipe is if you don't like peanut butter or banana, you can just omit the creme, make the pancakes, and top with maple syrup and/or various fruits.  The pancake recipe alone is a great base recipe; then you can just change up toppings each week for a variety of pancake flavors!  This recipe was very simple and I will definitely be making them again!

Based on using original Silk PureAlmond Milk, Sunwarrior Raw Vanilla Blend protein powder, Bob's Red Mill Gluten Free Rolled Oats, and PB&Co. Mighty Maple Peanut Butter, this entire recipe yields:

Approximately 577 calories and 31g protein.

Pumpkin TVP Oats

Yesterday was National Oatmeal Day!  OMG I love oats!  I love how once you cook your oats you have a wide variety of flavor options by adding different fruits and toppings each time.  I could never get bored of having oatmeal every day for breakfast just because of this reason.

In the summer I really started to eat them after hearing about Overnight Oats.  I loved that I could prepare them the night before and in the morning breakfast was already waiting for me.  Also, by sitting overnight, the oats really soaked in the almond milk so that the oatmeal was quite voluminous.

Now that the weather is cooler, I have been enjoying a warm bowl of oats in the morning.  I still prepare the oats the night before to save time (especially on work days) and to continue to allow the oats to soak in the almond milk for extra volume.  In the mornings, I quickly reheat it in the microwave while preparing a hot cup of coffee.

Even though this oatmeal post is a day late for National Oatmeal Day, I still ate oatmeal for breakfast yesterday morning.  Though the recipe I'm sharing is not the bowl of oatmeal I ate yesterday.  Yesterday's bowl was just oatmeal with dark cocoa powder and a banana.  This recipe is a new idea on how to add more volume and protein to your breakfast and kept me fuller longer.  It's a genius idea.

This recipe was adapted from here:

Ingredients:

• 1/4 cup TVP
• 3/4 cup almond milk
• 2 tbsp gf rolled oats
• 1 tsp flax seeds
• 2 tbsp pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• pinch of cloves
• 1 tbsp walnuts (optional for topping)
• 1 tbsp raisins (optional for topping)

Directions:

1. In a microwave safe bowl, combine all ingredients except walnuts and raisins.  
2. Microwave for 2 minutes.  Stir.  Microwave for another minute or until all the liquid is absorbed.  Make sure to watch closely so it does not overflow.
3. If desired, top with walnuts and raisins.

If you like sweeter oats, you can also add a sweetener to taste.  Maple syrup would probably be a great sweetener for this oatmeal bowl.

I actually didn't prep this meal the night before and made it in the morning.  I'm definitely making this the night before next time because the longer the TVP sits in the liquid the more it absorbs and the more volume.  To prepare this overnight just combine everything together, refrigerate (or heat first if desired for extra chewiness, then refrigerate), reheat in the morning, and add the optional toppings.

I can't wait to try other flavor varieties using TVP as "oatmeal".  

It's a great way to get a great amount of protein first thing in the morning!

Based on using original Silk PureAlmond Milk, walnuts, and raisins:
This recipe yields approximately 325 calories and 17g protein.

Green Breakfast Pudding

Yesterday was Meatless Monday from A to Z with this Monday's letter as K for kale.  For my kale recipe I made Mint Chocolate Chip Pancakes.  Since I had lots of leftover kale I decided to try another new breakfast recipe with kale.  This was like eating a green smoothie in a bowl!

This recipe was adapted from Healthful Pursuit.  I made a few changes to the original recipe.

Ingredients:

• 1/2 cup yogurt (I used plain Silk soy yogurt)
• 1 frozen banana
• 1 cup fresh kale
• 1 tablespoon ground flax
• 1 tablespoon lemon juice
• 30 green grapes

Directions:

1. In a blender, combine yogurt, banana, kale, flax seeds, and lemon juice.  Blend until smooth and creamy.
2. Put grapes in a serving bowl and pour smoothie batter on top.

This recipe can make one big bowl or two small bowls. (If making 2 servings, it is recommended to put 15 grapes in 2 separate bowls then add half the smoothie batter to each bowl.)

I love green food!

This breakfast is a great way to start your day with lots of fruit, some greens, and protein all in one meal first thing in the morning!

Based on the entire recipe:

Approximately 318 calories and 7.5g protein

Mint Chocolate Chip Protein Pancakes

This week we are on the letter K for Meatless Mondays from A to Z and K is for Kale.

I love kale and use it all the time.  Usually, I saute it on the stove top with some balsamic vinegar and red wine vinegar and add some nutritional yeast, and maybe some garlic and onion powder.  Then, I eat it either straight from the pan as a side dish or maybe mix in some chickpeas and/or tempeh to make it more of a meal.

I also add kale to smoothies a lot.  So this week I wanted to try something different.  I decided to add kale to my pancakes!  This is actually something I have been meaning to do since the summer, except using spinach instead of kale, which of course works too!  In fact, the original recipe calls for spinach.  Feel free to try this recipe with kale or spinach, I personally think kale has a bolder flavor though so if you are hesitant in adding greens into your pancakes you may want to try the spinach first.  I know green pancakes might not look the most appetizing, but trust me these are delicious!

This recipe was adapted from here:

Ingredients:

• 1/4 cup GF bisquick*
• 1 scoop protein powder* (I used Sunwarrior Blend Vanilla where 1 scoop equals 21g)
• 1/2 teaspoon baking powder
• 3/4 cup almond milk, divided
• 1 cup packed kale
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon mint extract
• 1 flax egg
• 1 tablespoon chocolate chips

Directions:

1. In a medium bowl, combine bisquick, protein powder, and baking powder and whisk together.
2. In a blender, add 1/4 cup almond milk, kale, vanilla extract, and the mint extract.  Process until the kale has broken down.
3. Pour the kale mixture into the dry ingredients.  Add the flax egg and stir to combine.  The batter will be very thick.  Add more almond milk if the batter is too thick starting with 1/4 cup and possibly adding the extra 1/4 cup.  (Mine needed a total of 3/4 cup almond milk to reach a pancake consistency, but this can vary depending on the type of flour/protein powder you use.)
4. Pour batter by 1/4 cup onto a hot griddle over medium-low heat.  Add a few chocolate chips to the top of each pancake and cook until lightly golden on each side.

* You can use whole-wheat flour or a GF flour instead of the bisquick.  You can also omit the protein powder, if desired, but then increase the bisquick or flour to 1/3 cup.

With this recipe, I was able to make 5 medium-sized pancakes.

Here's a picture before the pancake cooked

 (it looked greener in person, I don't have the best lighting.) 

 I wish they stayed this green instead of turning golden brown when cooking.

I loved the minty taste and the sweet chocolate!  Topped with pure maple syrup, these made a very tasty breakfast.  Not only are they tasty, but they are packed with protein, and the kale adds tons of vitamins A and C!  What a great way to start the morning!

For another green breakfast with kale, check out this Green Breakfast Pudding!

Based on using GF Bisquick, original Silk PureAlmond Milk, and Sunwarrior 

Blend Vanilla Protein Powder, this entire batter yields approximately:

349 calories and 24g protein

Strawberry Rhubarb Muffins

I haven't posted a sweet treat recipe in awhile so thought these Strawberry Rhubarb Muffins would be perfect!

These muffins make a great breakfast, snack, or a guilt-free treat at the end of a long day.  You can also try crumbling them on top of a yogurt bowl , on top of warm oatmeal, or simply add some fresh strawberry jam on top of a muffin for another variation!

This recipe was adapted from here:

Ingredients:

• 1/2 cup buckwheat flour
• 1/4 cup brown rice flour
• 1/2 cup sweet sorghum flour
• 1/4 cup raw sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup gf rolled oats
• 1 flax egg
• 1 cup almond milk
• 2 tablespoons vegetable oil (or sub applesauce, but it will be gummier)
• 1 cup fresh rhubarb, chopped
• 1 cup fresh strawberries, chopped

Directions:

1. Preheat oven to 425F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon.
3. Stir in the oats.
4. Gently fold in the flax egg, milk, and oil until just combined.
5. Gently stir in rhubarb and strawberries.
6. Pour into prepared muffin tin and and bake for approximately 15 minutes.

Following this recipe, I was able to make 16 medium sized muffins.  There are quite a lot of ingredients but it's all just measuring and then stirring everything together.  So for making 16 muffins it really couldn't get much easier.  Oh, and of course the cleanup is super easy too : )

Based on  making 16 muffins and using original Silk PureAlmond Milk, 1 muffin is approximately:
With vegetable oil: 103 calories and 2.5g protein
With applesauce: 88.5 calories and 2.5g protein

Apple Cinnamon Quinoa

This Monday for Meatless Mondays from A to Z we are on the letter I which is for Israeli Couscous.

Unfortunately, this ingredient is not gluten free.  Instead of using couscous, I decided to use a similar substitution with quinoa.  Since I use quinoa so much in my regular daily meals, I decided to try something new with it since I cannot use a new and different ingredient.  Usually when I use quinoa, I mix it with beans and vegetables.  I have also used it as a cold cereal with fruit.  Today, I decided to use it as a hot breakfast for the first time!

This recipe was adapted from Fit Foodie Finds:

Ingredients:

• 1/4 cup dry quinoa
• 1/4 cup almond milk
• 1/4 cup water
• 1/4 teaspoon cinnamon
• 1 packet of stevia
• 2 tablespoons raisins
• 1 tablespoon chia seeds
• 1 medium apple, chopped

Directions:

1. In a small saucepan, bring quinoa, milk, and water to a boil.
2. Reduce heat and cover.  Simmer on low for about 10 minutes.
3. Add the remaining ingredients.  Continue to cook on low until all the liquid is absorbed, about 10 minutes.
4. Pour into a bowl and eat served hot!

I wanted my breakfast to be more like a cereal so I added extra almond milk after I cooked it and poured it into a bowl.  It was so tasty!

Approximately 400 calories and 8g protein.

Banana Nut Muffins

I love how versatile muffins are just by changing the ingredients used like the different fruit options, adding nuts or dried fruits, adding oats, adding cocoa powder, and sometimes even adding veggies.  I also love that muffins make a great part of a breakfast, can be a great portable snack, or a perfect treat at the end of a long day.  I also love that muffins are great to always have on hand just by keeping them in the freezer and taking them out the day before (or earlier in the day or reheating them in the microwave works too).

I wanted to make some muffins to have on hand to grab whenever I needed a quick breakfast, snack, or treat and decided I wanted one that had fruit and nuts.  Bananas and nuts sounded like a perfect combination, so when I came across this recipe online I  decided to give it a try!  I made a few changes to the original recipe and made regular sized muffins rather than the mini muffins.

The recipe was adapted from here:

Ingredients:

• 1 large (about 9") banana (I used 1 1/2 banana as mine were quite small)
• 1/3 cup almonds (soaked for at least a few hours)
• 1/3 cup cashews (soaked for at least a few hours)
• 1/4 cup flax seeds
• 1/4 cup coconut sugar
• 2 medjool dates, pitted
• 2 tbsp almond milk
• 1 tsp cinnamon

Directions:

1. Preheat oven to 350F and prepare muffin tin with paper liners.
2. Blend all ingredients in a high speed blender, scraping down sides as needed.
3. Spoon the mixture into liners (note: the batter will not rise as these muffins cook)
4. If desired, add banana slices to each muffin.  (I sliced up the other half of the banana I did not use earlier).
5. Bake for about 20 minutes.

Variation: Top muffin with a "peanut butter frosting" made with

 2 tbsp PB2 and 1 tbsp almond milk

This might be a good recipe to double because it does not make very many muffins.  My batter only made 7.  However, this may be perfect if you are making these just for yourself and don't want too many muffins hanging around.

If you want a thicker frosting, add less almond milk.

I love how easy this recipe is, what can be simpler than throwing everything in a blender and mixing, not to mention the easy clean up!

Or try adding mini chocolate chips!  

This muffin was made for my mom who says everything is better with chocolate! Agreed!

Fruit on the Bottom Baked Oatmeal

Wow I haven't done an oatmeal recipe in a long time!  Even though I have been eating oatmeal about once or twice a week, it has just been oats prepared the night before with some kind of fruit mixture or pumpkin.  Nothing really special.  However, this recipe was a new one for me - Fruit on the Bottom Baked Oatmeal.  The original recipe calls for blueberries, which I did not have so I used blackberries, but of course any kind of fruit will work!

This recipe was adapted from Fit Foodie Finds:

Ingredients:

• 1/4 cup gf rolled oats
• 1/2 tsp chia seeds
• 1/4 tsp vanilla extract
• 1 tsp agave
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 cup almond milk
• handful of blackberries (or other fruit)

Directions:

1. Preheat oven to 375F.
2. Mix all ingredients in a small bowl except for the fruit. (I actually stirred in a few blackberries.)
3. Place a handful of blackberries in the bottom of a mason jar.
4. Pour oat mixture on top.
5. Bake for 30-35 minutes.  If you want it to be crispier on top, turn the oven to broil for the last 3 minutes of baking time.
6. Top with additional blackberries, granola, nut butter, or any other topping you desire! (I topped mine with extra cinnamon!)

I actually made this the night before because I knew I would be pressed for time in the morning.  I just reheated it the next day in the microwave.  I would not recommend this since it looked and smelled so much better when it came out fresh from the oven.  What I do recommend (and what I will do next time) is prepare all the dry ingredients the night before in a small container and wash and put the fruit in the bottom of the mason jar so that is already to go.  In the morning, mix the dry oatmeal mixture with almond milk, pour it on top of the fruit, and bake while showering and getting ready for the day.  And if after baking it you don't have time to eat, it's already in a convenient jar which you can take with you and eat when you get to work!

Buckwheat Porridge

Even though buckwheat has the word "wheat" in it, it is actually a naturally gluten-free seed even though many people think it is a grain. It can be eaten as a topping for salads or yogurt, or you can turn it into a creamy porridge.  That is exactly what I did as a delicious and very filling breakfast after I came across a blog with this amazing recipe.

Buckwheat is great when you want to switch it up from the normal oatmeal.  And just like oatmeal, you can add any flavorings, fruits, etc. to create different variations!

This recipe was adapted from Oh She Glows.  Here's the recipe I used to make one serving:

Ingredients:

• 1/4 cup buckwheat groats
• 1/2 cup water
• 2 1/2 tablespoons almond milk
• 3/4 teaspoon chia seeds
• 1/8 teaspoon vanilla
• 1/2 tablespoon agave, or to taste
• 1/8 teaspoon cinnamon
• Optional: fresh fruit, dried fruit, nuts, seeds, nut butter, coconut flakes, chocolate chips, granola, etc.

Directions:

1. In a bowl, combine buckwheat groats and water.  Soak for at least 1 hour or overnight.
2. After an hour (or in the morning), rinse the buckwheat groats very well in a strainer several times.
3. Combine the buckwheat groats, almond milk, chia seeds, and vanilla in a food processor and blend until slightly smooth.
4. Stir in the agave and cinnamon adjusting to your taste.
5. Serve cold with any optional toppings! 

If you want to have more texture, I recommend only blending slightly more than 1/2 the buckwheat groats.  Then, when you stir in the agave and cinnamon you can add the remaining buckwheat and stir everything together.

 I also thought it would be important to note that I was reading the comments about this porridge for the original recipe and someone commented that they tried heating this up in the microwave and it just stuck together into a ball.  Another person said they heated it in the microwave and just added more almond milk to thin out the porridge and that worked.  I haven't tried this porridge warm so I'm not sure how this method would turn out for me.

I added raspberries to mine.  After I stirred it, I thought it looked 

like Raspberries and Cream Buckwheat Porridge!