Peaches & Cream Oatmeal

I like eating oatmeal in the mornings. It's filling and you can always mix it up a little. At the grocery store, I picked up a few peaches and OMG...they are the best. Especially these non-clings. HMMMM  So I threw this recipe together and it's very delicious!

Peaches & Cream Oatmeal

1 c. soy creamer (I use Trader Joe's)
1/2 c. old fashioned oatmeal
1 fantastic tasting peach, pitted and chopped
1 TBSP. turbinado sugar or brown sugar
1 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt (optional)
few dashes of cinnamon

-In a microwave proof bowl, combine all ingredients. Microwave for 5 minutes.
-Take out and stir. Let set for a few minutes to cool before eating.  If you want it thinner, add more creamer.

Enjoy!

Pancake Roll with Pineapple Banana Filling

I wanted to do something a little different with pancakes and fruit. So I whipped this up this morning!


Pancake Roll with Pineapple Banana Filling

Use your favorite pancake batter recipe and add more liquid to make the batter thinner. Prepare your pan or skillet and make 8" round pancakes. You can make the pancakes larger if you have a big appetite!  Watch carefully so the cakes don't burn. You should end up with big thin cakes.

Filling mixture
1 c. orange/pineapple juice
1 TBSP. cornstarch
1 TBSP. turbinado sugar
1/2 c. pineapple tidbits, fresh or canned
1 banana sliced into 1/4" slices
strawberries and coconut optional

-In a small saucepan, whisk together the juice, cornstarch and sugar.
-Bring to a boil. Reduce heat and simmer for 2 minutes or until it starts to thicken.
-Turn off heat. Gently stir in the pineapple and banana slices. Let sit a few more minutes.

Take a prepared pancake and put about 1/4 c. sauce mixture in the middle. This will be a little messy. Gently roll up the pancake and place seam side down on a plate. Top with more of the filling mixture.

You can also top it off with homemade coconut whip cream and pecans!

Crepes w/Cinnamon Peach Filling

This was a challenge I had to take! Vegan crepes? Oh yea!

Crepes w/Cinnamon Peach Filling
Makes about 4,  7" crepes.

Crepes
1 1/2 TBSP. cornstarch
1 c. almond milk
1 tsp. pure vanilla extract
pinch salt
2 TBSP. turbinado sugar (or another dry sweetener)
1/2 c. whole wheat pastry flour
1 TBSP. chickpea flour

Peach filling
2 peaches
1 tsp. pure maple syrup
dash cinnamon
dash nutmeg

For the crepes
-In a medium bowl, whisk together the cornstarch, almond milk, vanilla, salt, and sugar.
-Sift the flours in the bowl.
-Stir until combined.
-Heat a non-stick skillet on medium heat and lightly spray with a non-stick cooking spray.
-Add approx 1/3 c. of batter to the skillet, slightly tilting to spread.
-Cook for about 3 minutes on one side, gently flip and cook another 2 minutes on the opposite side until lightly golden brown.
-Continue until batter is gone.

For the peach filling
-In a pot of boiling water, dip the peaches for approx. 30-45 seconds.
-Take the peaches out of the hot water and cool enough to handle. Peel, pit and slice the peaches.
-In a non-stick skillet on low heat, add the peaches, maple syrup, cinnamon and nutmeg.
-Gently stir until peaches are hot and all combined.

-Dived the peach filling among the crepes.

Roll up and enjoy!
I love to add the coconut whip cream to mine!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip

School has started, autumn is approaching and I am in the mood for the food!  First up...Waffles!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip
I made 5 waffles

Waffles:
Wet ingredients
1 c. canned pumpkin puree
1/2 c. unsweetened applesauce
1/3 c vanilla coconut milk
1/3 c. pure maple syrup

Dry ingredients
1 3/4 c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. extra fine sea salt
1/2 c. unsweetened shredded coconut

Heat your waffle iron according to manufacture instructions.

-Whisk all the wet ingredients in large bowl.
-Sift all the dry ingredients, except for the coconut, into the wet ingredients.
-Add coconut.
-Gently stir all together with rubber spatula.

-Spray waffle iron lightly with non-stick cooking spray.
-Take about 1/3 c. of batter and put on waffle iron. Cook to manufactures instructions. (mine takes 5 min.)
-May need to use the non-stick cooking spray every other waffle. Continue until batter is gone.

Dip:
Peanut Butter Pumpkin Dip
1/4 c. canned pumpkin puree
1 TBSP. peanut butter
1 TBSP. pure maple syrup
1-2 TBSP. vanilla coconut milk
1/8 tsp. pumpkin pie spice

-Mix all ingredients together until smooth.

Take a warm waffle and start dipping!
If you have any extras, they are great to freeze!

Orange Pancakes

What's for breakfast? Orange pancakes!  Why use milk when you can use O.J.! This recipe makes 6
4 1/2" pancakes using 1/4 c.  So easy to make and so few ingredients!

Orange Pancakes

1 c. whole wheat pastry flour
2 tsp. baking  powder
pinch salt
3/4 c. freshly squeezed oranges or carton orange juice
2 TBSP. pure maple syrup

-Whisk together your dry ingredients.
-Add the wet ingredients and combine.
-Let set for 10 minutes.
-Using a spatula, fold a couple times and pour a 1/4 c. on your skittle, medium heat!
-Wait for a few bubbles and flip. (cook like you would regular pancakes)

Top with pineapple or syrup...either way is scrumptious!

Berry Quinoa Bowl

Sometimes the simplest are the best! Strawberries, blueberries over cold quinoa topped with walnuts! Sprinkle with cinnamon, nutmeg, or even add a splash of non-dairy milk!

Easy Chocolate.. Chocolate Chip Doughnuts

HAPPY NATIONAL DOUGHNUT DAY!!
Why buy doughnuts when you can make them at home.

Easy Chocolate.. Chocolate Chip Doughnuts
makes 12 doughnuts

Dry Ingredients
1 c. whole wheat pastry flour
1 c. cake flour (if don't have cake flour...use white flour or whole wheat pastry flour)
1/4 c. + 1 TBSP cocoa
1/2 tsp. extra fine sea salt
1/2 tsp. baking powder
1/2 tsp. baking soda

Wet ingredients
1 1/4 c. vanilla almond milk
1 tsp. apple cider vinegar
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
1/4 c. brown sugar

1/2 c. non-dairy chocolate chips
1/3 c. shredded coconut (optional)

Preheat oven to 350 degrees. Lightly spray a 6 capacity doughnut pan with a non-stick cooking spray.

-Whisk all dry ingredients together.
-Whisk all wet ingredients together.
-Pour the wet ingredients into the dry ingredients.
-Combine with spatula and add chocolate chips and coconut.
-Spoon into prepared pan.
-Bake for 15 minutes.
-Remove pan from oven. Remove doughnuts from pan and cool on a cooling rack.


Chocolate Icing:
1/2 c. non-dairy chocolate chips
1 TBSP. almond milk

-Mix together in a microwave save bowl. Heat for 30 seconds until slightly melted. Stir to combine and creamy.
-Dip your cooled doughnuts in the icing.
-Sprinkle on your favorite topping: sprinkles, nuts, coconut, etc...

Vanilla Icing:
1 c. powdered sugar
1 TBSP. almond milk
1/4 tsp. pure almond extract

-Whisk all together until smooth. Add more powdered sugar as needed
-Dip your cooled doughnuts in the icing.
-Sprinkle on your favorite topping: sprinkles, nuts, coconut, etc...

Now eat up and enjoy!

Hawaiian Skillet Pineanana Quinoa Breakfast Plate

Pineanana....short for Pineapple & Banana!

Since I started working out again, I have been trying to keep my meals light. Plus, since I started making more recipes to put on the blog and my Facebook page...I have put on a few extra pounds. (darn dryer shrinking my clothes). The recipes are so good, I have to eat it ALL. Not really...but close. Here's a nice little breakfast I just threw together.

Hawaiian Skillet Pineanana Quinoa Breakfast Plate

1 semi-ripe banana, peeled, cut half then cut lengthwise
1  1/2"-1" freshly sliced cored pineapple
1/4 c. roasted coconut flakes (how to roast on stove top below)
1/4-1/2 c. cooked quinoa...depending how hungry you are!
freshly grated ginger

-In a non-stick skillet on medium heat, put the pineapple in the middle with the bananas around the pineapple.
-Cook for 5 minutes flipping the pineapple and bananas. Pineapple will release some juice  Remove pineapple and banana from skillet and onto your plate.
-Put the quinoa in the middle of the pineapple.
-Sprinkle with coconut and fresh ginger.

Enjoy!

To roast the coconut flakes, throw into the same skillet and gently toss for a minute until very lightly roasted. Remove from skillet.

Lemony Rice Pancakes with Marion Berry Sauce

Try this again...what inspired me for this recipe was a episode on the show "Portlandia". Couple went out to get these famous Marion berry pancakes. Well, here is my version......

Lemony Rice Pancakes with Marion Berry Sauce

Marion Berry Sauce  Makes about 1/3 c.
1 C. frozen Marion berries
1/4 c. turbinado sugar

-In a medium saucepan on low heat, bring berries and sugar to a simmer.Stir and smash the berries and sugar.  Let simmer for approx 3-5 minutes until slightly thicken.

Note: You can skip this next step if you don't mind the seeds in the sauce.
-Take a fine wire mesh basket over a bowl and dump the berries in the mesh basket. Gently smear the berries around the basket and the sauce will drip down in the bowl. This will take approx. 15 minutes. The mesh will catch all the seeds. Then lift the mesh basket and wipe underneath with a spatula to get the rest of the sauce.

Lemon Rice Pancakes....makes appox. 8-10 pancakes 
1 1/4 c. rice flour
1 tsp. baking powder
1 tsp. baking soda
2 dashes of nutmeg
1 c. soy milk
1 TBSP. maple syrup
1 lemon

-In a large bowl, combine the rice flour, baking powder, baking soda and nutmeg.
-In a small bowl, whisk the soy milk and maple syrup.
-Zest the lemon and add to the dry ingredients. Then juice the lemon and add to the milk mixture.
- Pour the milk mixture into the dry ingredients. Stir until combined. Let sit for a few minutes
-Heat a non-stick skillet on medium heat. Lightly spray with a non-stick cooking spray.
-Pour a 1/4 c. measurement of the pancake batter into the skillet and cook until slightly risen ..approx 45 seconds.
-Gently scoot your spatula under and flip.
-Repeat process until batter is done.

All ranges are slightly different. I always do a test pancake.

Top the cakes with the sauce and indulge!

Apple Raisin Oatmeal

I know...it sounds a little old fashion but it's really good! A good way to start your morning...a big old bowl!

Apple Raisin Oatmeal

1 c. soy milk or any other non-diary to your likings
1/2 c. old fashion oatmeal
1 1/2 TBSP. raisins
1 tsp. pure vanilla extract
1/8 tsp. cinnamon
dash ground nutmeg
dash ground cloves
pinch of salt
1 TBSP. dry sweetner (I like turbinado or brown sugar)
1/2 c. diced apples
walnuts (optional)

-Mix together the milk, oatmeal, raisins, vanilla, spices and salt in a microwave proof bowl. Microwave for 6 minutes.
-When done microwaving, remove and stir in the dry sweetener and apples.
-Let sit for 3-5 minutes to slightly cool and thicken.
- Pour in your favorite breakfast bowl and top with walnuts

ENJOY!

Blueberry Spinach Oatmeal

What's in your breakfast bowl this morning?? My husband made blueberry spinach oatmeal! It sounds eww but my daughter love's it! Oats deliver a source of dietary fiber and other nutrients. Plus it's 100% whole grain. Blueberries are very good in vitamin C, Magnesia, and dietary fiber, they deliver powerful antioxidant protection from the cellular damage caused by free-radicals. I cup of blueberries only contain 81 calories!

Blueberry Spinach Oatmeal

3/4 c. old fashion oats
1 c. water
1 handful spinach
1 c. blueberries
nuts, sweetener optional

Mix oats and water in a microwave proof dish. Microwave for 3 minutes. Stir in spinach and blueberries and microwave for another 2 minutes. Remove from microwave and let cool for a few minutes.

Crazy mixture but really good!

Banana Foster Muffins

Like I mentioned earlier..I bought a bunch of bananas very cheap. Ok...what can I do besides freeze them..bake, bake, and freeze more! So I came up with this little recipe some time ago. Seems a little time consuming...just a tad, but worth it if you can spare a few extra minutes. This recipes goes in steps..

Banana Foster Muffins
Makes 10 muffins

Banana mixture
2 over ripe medium bananas, peeled and smashed..should equal about 1 cup
1/4 c. turbinado sugar (can use brown sugar)
1/4 c. vanilla coconut milk (can use regular)
2 tsp. pure vanilla extract

Dry Ingredients
1 c. whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. ginger

Wet Ingredients
1/2 c. vanilla coconut milk. (can use regular)
1 tsp. apple cider vinegar or regular vinegar

Preheat oven to 350. Spray oil in a regular size muffin tin. (I like canola spray).

Step 1: Banana Mixture
-Heat a non-stick skillet on medium heat. Add bananas, sugar, and coconut milk. Bring to a slow simmer.  Stir occasionally for 5 minutes.  It will be fragrant.  Turn off heat and add vanilla.

Step 2: Dry Ingredients
-In a large bowl, whisk all dry ingredients.

Step 3: Wet Ingredients
-In a small bowl or cup, mix wet ingredients.

Step 4: 
-Add the banana mixture and the wet ingredients into the dry ingredients. Gently stir until incorporated. (don't get crazy and stir too hard or fast. You will end up with tough muffins!)
-Evenly distribute in the muffin tin. Bake for 15-18 minutes or until toothpick comes out clean.

Cool slightly and enjoy!