You think this is genius?

Confession time.  Ever since I started buying pineapple, I've had a bit of a problem.  I always cut the whole pineapple, and well eat it in one sitting.  I mean, it's not that it's entirely a bad thing, it's not as if it's a whole bag of potato chips, or a tub of ice cream, or even mounds and mounds of cake slices (as I used to do all of these previously), but it's still a lot of pineapple for one sitting.

When I moved back home from Montreal, and then my trip to Korea in the middle of October I realized that this was getting far out of hand.  I don't know how many pineapples I was eating while I was in Korea, but they were not cheap, and I feel like I was walking to the grocery store a lot to just pick up pineapple, (I even had my ex stopping by after work to pick some up for me), yup, it was getting out of control.

By the time I returned, I decided that I couldn't cut my pineapples up in one go, I'd have to cut them as I need it, so I can portion control and see how much of the pineapple I'm actually eating.  So far, this has been a great tool.  I cut the crazy green leafy part off, and then just cut layers off as I go.  Now a days, pineapple lasts' for a good four to five days, depending how long I'm willing to keep it around for.  With all that being said, it is difficult for me to keep pineapple in the house.  When I find recipes that include pineapple, I need to make sure that I make those recipes at the beginning of the week or else I probably won't have much luck creating that recipe.

Prime example, this mornings breakfast.  Now, I originally saw this recipe a few weeks ago, and I had planned on making it the following day, however the day I saw the recipe I ate the remaining pineapple chunks.  So, I planned on making it the following week, well, the following week turned into almost three weeks.  This morning, I finally was able to go through with it, and holy moly, it was worth saving some pineapple to make this breakfast/snack/dessert, whatever you want to call it, it is amazing!

As said, in yesterday's post, as well as other numerous posts', pancakes have an incredibly special place in my heart.  That in combination with some of my ever-so favourite fruit is something that I just melt at. Tropical pancake battered pineapple.  OOOOHHHHH MYYYYYY GOSSHHHHHH!!!!!!!!  I can't even begin to tell you how happy I was.  This was one of the most amazing ways to start my day, and definitely got me in the mood to go to the gym.  Now, I have to admit, these were a little timely.  I mean, I did cut up some additional fruit while preparing these, as well as cleaning along the way, but I started at 9:35 am and didn't start eating until 10:05 am, and I was not dilly dallying either.  The process seemed a bit longer than usual when it comes to making pancakes, but the result was so worth the time.  These were incredible.  I changed the recipe up a bit, as I didn't use coconut milk because I wanted to finish up my almond milk before opening up another carton, and I wanted to make it with what I was craving.  They turned out spectacular, and are an amazing twist on your regular old pancakes.  The thing with these guys too is that, because there is fruit encased, the pancake dough isn't too, too thick so you don't get that heavy feeling you sometimes get afterward when eating pancakes.

I would highly suggest trying this recipe.  It is incredibly versatile and who says you just have to stick to pineapple?  What about apples or pears?  Why not throw in some chocolate chips or whatever else you're fancying?  Try it, get creative, you will be thrilled by the final result!

Tropical Pancake Battered Pineapple Rings


Recipe adapted from here

Ingredients:

• 1 pineapple, sliced into rings about 1/2 inch thick
• 3/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Dash of salt
• 1 tbsp mulled flaxseed + 3 tbsp water (or an egg)
• 1/2 tsp coconut extract
• 1 1/2 tbsp coconut flakes
• 1 tsp cinnamon
• 1 tbsp coconut oil, melted
• 1 cup almond milk

Directions:


Heat pancake griddle or skillet on medium heat.

Combine all ingredients (except) pineapple in a medium bowl and whisk together.  Add milk as needed to get a good "drippy" consistency.  You want it to be able to stick to the pineapple but still allow the excess to drip off.

Once griddle is heated, grease and dip one slice of pineapple into the batter and then place on the griddle.

Cook for 2-3 minutes and then flip.  You might want to sear the sides too depending on how thick your slices are.  Repeat for remaining slices.

Serve immediately, top with fresh mango chunks, almond slivers, coconut flakes, and amaretto agave nectar.

Have you ever tried pancake battered fruits?

Mmmmmm

A day of delightful foods.

Oooookkaaaaayyy.  Hold the phone!  I have found, I think what I have to call my all time favourite breakfast/post work-out protein shake.  I have shared, dozens upon dozens of incredible, savoury, protein-packed, iron-filled, healthy shakes, that I have said time and time again, you HAVE to make this one, or, this one is my favourite, but, but, but, I think I found it, and to my surprise it incorporates one of my least favourite fruits - blueberries.

Recently, as I've mentioned about two or three times now on my blog, that my go-to shake, when I don't feel like thinking, or looking up recipes is a really easy Green Strawberry Mango shake (I really should take a picture and post the recipe so when I do talk about it I can link back to it).  However, I now have this incredible Green Blueberry Mango shake, that I think tops my go-to, and that is saying something, because I absolutely loooooooooove that shake.

When I made this one this morning, I'm not sure what made me think of this concoction, or to think that mango and blueberries would even be a good match, but they are a match as peanut butter and jelly are, it is incredibly, without a doubt divine.  This shake was so creamy, sweet, filling, it was just out of this world.  I can't even describe the flavour pairing, it's just something you have to experience, and luckily for me, I will be experiencing it again after tomorrow mornings work out.

Do yourself a favour, and try this out, heck try it out and try to describe to me the flavours that the party in your mouth is celebrating because it is surely delightful.  Mmmm, I cannot wait to enjoy this again tomorrow morning!

Green Blueberry Mango Shake

Ingredients:

• 1 cup frozen blueberries
• 3/4 cup frozen mango chunks
• 2 heaping cups of baby spinach - fresh
• 1/2 cup almond milk
• 1/3 cup 0% fat blueberry Greek yoghurt
• 1/2 cup water
• 1 scoop of protein powder

Also, I want to share with you not only todays post work-out smoothie, but what I ate before I headed out to the gym, because it was incredible.  Now, we all know I love pancakes, I don't make them a lot, but they are certainly tied with oatmeal, and, we will throw in crepes to this category as well, since they are basically just thin pancakes.  When I was in university, I hate to admit this, but I ate crepes a loooooooooot.  The cafeteria food drove me bonkers, and crepes were something that made me feel a bit better about myself since they weren't fried or greasy.  My favourite, and only one that I would get was banana and Nutella, oh my word these were amazing.

Now, I have not found many vegan crepe recipes, and the ones that I have come across, truthfully didn't really sound that amazing to me, so I'd never made any.  A few weeks ago, I'd stumbled across a recipe that instantly got my attention.  I saved it, I had planned on making it numerous times and never did.  Last night, as I was going over the recipe, I was planning on deleting the recipe, but then I figured, no way Jose, this caught my attention I need to go through with it, and decided that I would make it for breakfast when I wake up.  Well thank goodness I decided to keep it, because with the killer banana combo I decided to throw in, it was just, blissful.  I mean, the photograph won't do it any justice, since I'm a horrible photographer, but listen to me, today has been incredible for meals and it all started out with this wonderful breakfast.

Magical Peanut Butter Banana Crepes

Recipe slightly adapted from here

Ingredients:

• 1/4 cup whole wheat flour
• 1/2 tsp ground flaxseed
• 1/2 tsp maple syrup
• 1/2 tsp baking powder
• Dash of salt
• 5 tbsp + 1 tsp almond milk
• 1/2 tsp vanilla extract
• 1/2 tbsp melted coconut oil

Directions:

Mix dry ingredients and then add wet ingredients.  Mix well until you have a smooth batter with no lumps.

Meanwhile heat a medium sized frying pan with a light covering of oil.  Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a large circle.  Cook for approximately two minutes and then carefully flip to cook the reverse side for approximately one minute until both sides are lightly browned.  Repeat.

I then topped it with this magical banana beast.

Ingredients:

• 1 banana
• 1/2 tsp pumpkin pie spice
• 2-3 tbsp crushed peanut butter Puffins cereal
• 1 tbsp ground flaxseed
• 2 tbsp maple peanut butter
• Maple syrup
• 1 tbsp peanut butter chips

Directions:

Crush your cereal and add them to a bowl along with the flaxseed and pumpkin pie spice.  Mix until well combined.

Coat your banana with your peanut butter, and then roll it in the spice combination.

I then cut the banana in slices, topped it on the crepes and made it extra sinful by adding maple syrup and peanut butter chips!

Strawberry Orange Tofu Pecan Salad

Lastly, I want to share a quick salad that I've been throwing together the past few days, and definitely enjoyed again today.  It is so easy to make, and by far one of the best salads I have ever created, and even tried for that matter.  You should definitely give it a shot if you're in a rush, or even in a salad slump, this will get you out, and seeking more and more, trust me!

Ingredients:

• 2-3 cups of fresh baby spinach
• 3 small strawberries - quartered and then cut in half again
• 1 tsp black sesame seeds
• 1 batch of orange tofu (recipe to follow)
• 1 tbsp chopped pecans

Orange Tofu

Recipe taken from here

Ingredients:

• 1 block extra firm tofu
• 1 orange
• 3 tbsp soy sauce
• 1 clove garlic, chopped
• 1 tbsp extra virgin olive oil

Directions:

Drain the tofu and wrap in a paper towel. Squeeze the excess water out of the block of tofu and cut it into triangles or cubes.

Peel your orange and smash it in a medium-small lidded bowl, getting it nice and pulp-y.  Stir in the soy sauce, garlic and 1 tbsp of the oil. 

Place your tofu into the marinade, cover with the lid and shake gently so that every piece is covered with the sauce.  Let it marinate for at least 2 hours.

Once the tofu is done marinating, preheat your oven to 450 degrees F.  Add the tofu (but save the marinade!). Cook for 45 minutes or until golden.

Toss your salad components together, and dress with remaining marinade!

How do you spruce up your salads when you're in a rut?

Oreo Cookie Bread Spread?!

Okay, so I am not a huge fan of buying cookies because I much rather go home, get my hands dirty and get down to work, because for one it’s very much enjoyable as well as relaxing, and because I know exactly what goes into the recipe and how much of it.  Sometimes this isn’t always a good thing, especially if I make something that is just purely sinful and I’m aware of this, but sometimes it’s better to turn a blindside, correct?

Well, a few weeks ago, I had come across quite a few recipes derived from Oreo’s – birthday cake Oreo’s.  If there is one weakness of mine when it comes to food, is the Duncan Hines Funfetti Cupcakes, holy moly, I do not care that they are from a box and are certainly not scratch they just perfect.  I mean I’ve had cupcakes from quite some famous bakeries and still every time I eat those rainbow speckled cupcakes I can’t help but have a little bit of a food orgasm, each and every time.  Should I have admitted that?  I’m not sure, but I did.  Anywho, as I was saying, I kept seeing these Oreo’s creep up all over the blogosphere and it sent a bit of sadness to my heart because I figured just like most limited edition special treats that they would only be offered to my fellow American friends, but low and behold when I went to the grocery store I saw the shiny golden package and shot (embarrassingly) a fist in the air obviously stating my state of delight.

With that being said, the only clear and obvious thing to do was pick up a bag. Well, well, when I opened the bag, my nose definitely went to heaven.  I then had the first bite and holy moly.  When reading other peoples comments regarding these cookies they said they were just sweet but not that different from your traditional Oreo’s – I beg to differ.  These instantly sent me Duncan Hines Funfetti heaven, and it’s where they took me each and every time I ate one. 

Well, a few days after I bought the bag, they disappeared, needless to say, I returned to the grocery store (for that sole purpose … oh and maybe to buy some Funfetti icing, which to my disappointment they discontinued, I don’t want to talk about it, I was not impressed).  However, as I later returned to looking at more blog posts I came across a recipe for an Oreo spread.   Say what?!?!?!?!?!?!?!?  Yeah, my thoughts exactly.  Within a few seconds of reading the title, I didn’t even take a look at the recipe before I took my laptop into the kitchen to set up.  As I continued to look at the ingredients well, obviously, I had everything on hand (don’t you love how Oreo’s are accidentally vegan?  Love it!

Anyhow, I got my food processor out with the rest of the ingredients and holy cow.  This dip/spread is out of this world.  I thought Nutella would never beat, well it definitely has competition with this spread.  It’s a little offsetting when you realize what you’re eating (especially if you have it on toast – it definitely makes your brain do a weird little dance up there).  I had talked about this spread for a few days to my boyfriend before he attempted it and he definitely couldn’t wrap his head around it, which is understandable it is weird, but it’s sooooooooooooooo good!  I would say, if you are looking to be indulgent and really not care, attempt this because you will not regret it, it’s divine and oh so delicious, especially served with fruit in lieu of Nutella.

Oreo Spread

Recipe slightly adapted from here

Ingredients:

• 3 cups coarsely crushed Oreos
• 3 tbsp coconut oil
• 1/2 tsp vanilla extract
• 1/2 - 3/4 cups coconut milk, depending on consistency desired

Directions:

If using coconut oil, warm it up to a liquid state.  Combine crushed cookies, oil and vanilla in a food processor and process until the crumbs are finely ground, then add milk in a slow, stead stream, keeping an eye on the consistency and stopping to check if needs (3/4 cup of milk will leave you with a much thinner product than you may want, so watch closely).  Store in the fridge.

Oreo Carob Toast

Because I made a ton of this spread, and I didn't just want to eat it by the spoonfuls (although it was tasty that way!), I wanted to make use of it in a spread-like way.  So I did.  This was the definition of sinful.  I couldn't believe what I was eating, and although it wasn't healthy, sometimes it's nice to indulge, so indulge I did, and not a single regret was given.

Ingredients:

• 1 1/2 heaping tbsp of Oreo spread 
• 1 slice of bread 
• 1/2 banana - cut into slices
• Handful of carob chips
• Maple syrup - to taste

Directions:

Spread your Oreo spread on your bread.  Chop your banana pieces into desired thickness and arrange on your bread.  Top with carob chips and maple syrup.  Broil for a few minutes until bananas have caramelized and your bread has toasted.

Have you ever tried cookie spreads?

What/how did you enjoy them?

Apple Cinnamon Bagels

Since I’ve started developing my skills in the kitchen, one of the things that I enjoy cooking up the most are bagels.  Just like many of the things that I enjoy creating most – bowls of oats and shakes, bagels are also incredibly versatile.  You can have savoury, sweet, hearty, grainy, and many more varieties.  I recently stumbled upon a blog that I have very much been enjoying reading ­­­­­­my little celebration.

When I first started baking and would browse bagel recipes to try and replicate, a lot of them were incredibly intimidating as well as overall just time consuming.  When I bake, I don’t want to spend five million hours waiting for something to sit and rise (even though I did once make a bread that took eighteen hours to set), I would much rather make my product, let it sit for an hour, then bake for another 45 minutes or so, and have them in a nick of time.

These bagels were in my league, there was no sponge to be prepared, and even though I had to do a little bit of work with making the “apple pie” filling these were a cinch to throw together.  Seeing this recipe, I would have been a fool not to attempt them.  When I first looked at them, I thought to myself that they looked far too glutinous to make, because I knew I would end up eating the whole batch to myself but when it comes down to it, I work out, and I work out hard, I deserve to treat myself once in a while, and so I did.

When I first got into the kitchen and got all the ingredients for the first part of the recipe – the apple filling, I couldn’t wait, I knew the smell awaiting me was going to be one of my all time favourites.  Well, I was certainly right.  It had been a long time since I created something as sinful as this – I usually omit butter and replace it with either avocado oil, applesauce or a mashed banana, but this recipe, I was very reluctant in doing so and wanted to go all out, so I did just that.

The results of this bagel?  I can’t even begin to tell you.  Well, I guess I can begin, because I’m going to, but, they leave me almost speechless.  As I’ve mentioned on numerous accounts I am not a fan of pie, not at all, but give me the filling that accompanies it and it’s almost certain to be a hit – I mean how could it not when I’m a fruit fiend?  Apple pie is one pie I wish I enjoyed, I looooove the filling, but I just cannot get over the flaky crust that accompanies pies – gross.  So when I find a recipe for an almost-like apple pie in bagel form your darn right I’m going to attempt the recipe.

These were incredibly great, especially if you’re not a pie advocate but thoroughly enjoy the flavours that come with it.  These bagels made the house smell like a fresh October day.  I knew by the first few aromas that my nose got a hint of that these would certainly be a hit.  I made a smaller batch since I didn’t want to have too many to eat myself, but I quickly shot myself in the foot for that, since you can always freeze bagels, I wish I had, but it’s probably a better thing that I didn't. 

If you have never made bagels before and want to try some out for the first time, I would certainly suggest making these.  The process is super easy, the result is fantastic, and they look incredibly beautiful.  They are sweet, but overly sweet, there are gorgeous hints of cinnamon and brown sugar with speckles of apple in almost every bite.  It was very much a replica of apple pie via bagel, yum!

Ingredients:

• 2 cups warm water, about 110 degrees F
• 2 (1/4-ounce) packets active dry yeast
• 3 tbsp granulated sugar, plus 1 tbsp
• 4 to 5 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp salt
• 1 tbsp Earth Balance or butter
• 3 small-medium granny smith apples, cored, peeled and diced
• 2 tsp cinnamon
• 1/4 cup + 3 tbsp sugar

Streusel Topping - 

• 1 tbsp butter
• 3 tbsp sugar
• 2 tbsp brown sugar
• 2-3 tbsp flour
• 2 tbsp rolled oats
• 1 tsp cinnamon

Directions:

Add 1 tbsp of butter to a large skillet over medium heat, and then add the apples,  2 tsp. cinnamon, 2 tbsp sugar and stir. Cover and let cook for 10 minutes, stirring occasionally until the apples are soft and carmelized. Add more sugar and cinnamon if needed. Set aside to cool.

Combine the water, yeast, and 3 tablespoons of the sugar in a large bowl. Stir and let stand until foamy, about 5 minutes. Add 1 cup of whole wheat flour, the apple mixture, salt and 1/4 cup sugar and stir. Then gradually add 3 cups of AP flour and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional AP flour 1/2 cup at a time, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky adding flour as needed, about 10 minutes.

Grease a large bowl and place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each. Loosely form each piece of dough into a ball and then poke a small hole in the middle of the ball with your middle and ring fingers from the underside. Repeat with the remaining dough. Place on a lightly greased surface [like a baking sheet or counter], cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F and grease a baking sheet. Prepare streusel topping by mixing all ingredients together in a small bowl with fingers or a fork. If the mixture is too wet, add more flour. If it’s too dry, add more butter.

In a large, heavy pot, bring 12 cups of water and the remaining 1 tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over [optional] and cook for another 30 to 35 minutes. [If adding struesel topping, spoon topping onto bagels after you've flipped them at the 5-minute mark. Otherwise, add it at the beginning.]

Remove from the oven and let cool on a wire rack.

Have you ever made any dessert-like bagels such as this?

Pancake Post #2 of the Week

Peanut Butter Chocolate Avocado Pancakes

Recipe adapted from here

Last night as I was typing out my post for Peanut Butter and Jam Banana Pancakes my mouth was literally salivating.  I loved those pancakes so much, I mean, what is there to dislike about my favourite sandwich and pancakes all in one beautiful mesh of goodness?  Nothing, that's what.  Well, obviously I was not going to make the same type of pancakes twice in one week, let alone in a measly four days, no of course not.

Last week as I was making my meal plan for the week following (yes, I usually make it a week ahead, so I can tweak it, and make sure I have the proper breakfasts - especially on work out days, and then the proper post-work out shakes, and a lot of protein to go with it for the rest of the day.  I had stumbled across a recipe for chocolate avocado pancakes.  Needless to say this jumped out to me because avocado is such a great way to get healthy fats into your diet.  When you sneak them into pancakes, protein shakes/smoothies brownies, frostings, truffles, puddings or even ice cream, it makes you feel like you're still doing the body good - and that's because you are!

I remember last year the only reason I started eating avocado on a regular basis (other than trying to up my weight in a healthy way) was simply because it was a good way to sneak in good fat's.  I really hated avocado, the flavour, the texture (even though it's practically Mother Nature's butter), it just had the weirdest taste to me, and I'd only really eat it when I would go out for sushi.  I slowly started adding avocado to my favourite bean salads, and then even sandwiches.  I'm not sure if it was the constant exposure I was putting myself through but I no longer dislike this rich fruit, instead I continually seek out ways to get it into my diet, even if it's just mashing it in a bowl with some salsa, salt and pepper, whatever the case I love it.

One thing that's amazing about avocado is that when you add it to baked goods, it makes a really amazing moist result; these pancakes were no different.  This morning, I decided I wasn't going to go see my personal trainer as yesterday I was in a lot of pain, worked through it nonetheless, but when I woke up this morning I definitely felt it and I definitely didn't want to overwork my body when it could just harm it even more.  So, this gave me a lot of time to make a wonderful breakfast (see, here I am again thinking that pancakes take sooooooo long to make, these took a mere minutes what with the additional mashing of the avocado, and making a flaxegg whoop-dee-do.

Between the Peanut Butter and Jam Banana Pancakes and these ones, I can't really decipher which batch I liked more.  Yes, they are two completely different pancakes other than peanut butter and of course the flour, salt, milk etc... if you want to get technical and all, but this is like comparing apples to oranges.  Oh, I also thought I should add, avocado's are also making me kind of a fan of chocolate too ackkkk.  Nonetheless, these pancakes were like biting into moist chewy brownies.  They were fudgy, not too rich, perfectly sweet, full of flavour and just amazing.  I seriously took about twenty minutes just to eat three medium-ish sized pancakes, I did not want them to go away.  They were incredible especially with the specked peanut butter and carob chips, as well as the peanut butter protein powder I snuck in.  Pure perfection.  This would certainly be an amazing pre-work out meal, I'm sure this would give you energy for a loooooong time, and it leaves you really full (but not the gross bloated full feeling!)

This is certainly one to add to your must-try list, I guarantee you will not regret it!

Ingredients:

• 1/2 cup whole wheat flour
• 1 tbsp cocoa powder
• 1 tbsp peanut butter protein powder
• 1 1/2 tsp baking powder
• 1/4 tsp fleur de sel
• 1/2 cup soy milk
• 1/2 rip avocado, mashed
• 1/2 tbsp ground flaxseed + 1 1/2 tbsp water
• 1 heaping tbsp peanut butter chips
• 1 heaping tbsp carob chips + more for garnish
• Maple syrup - to garnish
• Sliced banana - to garnish
• Peanut butter - to garnish

Directions:

In a teeny tiny bowl or cup mix your ground flaxseed and water to make your egg.  Allow to sit and thicken for a few minutes.

In a large bowl mix together your flour, cocoa powder, protein powder, baking powder and salt.  Make a well in the center and add your milk, flaxegg and avocado.  Stir together until smooth.  Fold in your peanut butter and carob chips.

Preheat a large greased skilled over medium heat.  Pour in desired amount of batter and swirl to make round.  Flip pancakes when pin size bubbles begin to form.

Plate and top with your desired garnishes or how I did with carob chips, banana, peanut butter and maple syrup.

Adam - this one's for you.

Peanut Butter and Jam Banana Pancakes

Recipe taken from here

 Okay, I know it's been mentioned more than once, more than twice, and unfortunately more than three times as of late as to how much I have been obsessed with peanut butter, jam and bananas together, yes, and I use the word obsessed.  I know I don't make pancakes far as often as I would like... honestly, I'm not even sure why.  When I think of pancakes, a light descends and the lights from my imaginary heaven open up and shine down on me, yes, I love pancakes.  When I think of making pancakes though, I always think of a million and two ingredients, something that takes a decade to make, with five bazillion pots and pans left to clean.  When in reality, pancakes are rather simple to make, with not so many ingredients, unless you include a lot of spices, and really, it takes one bowl, a whisk, spatula/spoon and a pan, it's so easy and takes barely any time at all, especially if you're just cooking for one, which most of the time is my case.

I save so many recipes for pancakes, and I always include them in my weekly meal planning file, but then I usually tend to make something that I think requires less time aka oatmeal.  Dumb, and well, even dumber. I then usually seem to get rid of these recipes because I save more recipes that I want to try out and think to myself, "you're never going to get through all of these recipes Sam!".  Well, I need to stop doing this because I miss out on a lot of really great meals.  However, this is certainly one recipe I was not going to be getting rid of, and certainly will not get rid of after gobbling them down as fast as a wild forest fire burns (sorry...).

I made these on Sunday (yes, perfect day to have pancakes).  After drooling at all the pancake recipes from dozens upon dozens of people posting numerous recipes for Fat Tuesday I figured I definitely needed to have some in my gut by the end of the week.  My boyfriend, best friend, mom and her boyfriend were all away on vacation, I decided I was going to take a rest day from the gym, and so I figured hey why not treat myself, so treating myself is what I did with a big stack of peanut butter and jam banana pancakes.

These pancakes are why peanut butter and jam go so well together.  It's like before this, whatever you thought love was, it was just a myth.  This is brilliant.  It's complete and utter perfection.  It's as if you were in the dark all these years, and Thomas Edison had never invented the lightbulb for you to light your way, that is, until these pancakes came along.  Okay, okay, I need to stop.  I'm literally starting the psychological stage of digestion by talking about this, my salvatory glands are actually beginning to produce saliva and this is not something I want this late at night, where I've already consumed so much food, should no longer be eating anything (eeek, especially the Peanut Butter Cereal I just inhaled), and should really be hopping into bed soon, darn psychological temptations!  Nonetheless, if you are a fan of pancakes, if you are a fan of peanut butter, jam, and bananas, if you are a fan of healthy, and most certainly if you are a fan of delicious food that feels like it should be a dessert and put on the naughty list than this is for you, so stay tuned, because you will be hooked, and trust me, it's not such a bad thing.

Ingredients:

• 1/2 cup oats
• 1/4 cup whole wheat flour
• 1 cup boiling water
• 1/4 cup non-dairy milk 
• 1 tbsp peanut butter
• Dash of sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla
• 2 tsp sugar - which I completely forgot to add in

Topping - 

• 2 tbsp peanut butter
• 2 tbsp raspberry jam
• 1 sliced banana

Directions:

Preheat griddle to medium-high heat - about 350 degrees. 

Prepare oatmeal by combinging oats and boiling water in a bowl.  Cover and let set for 5 minutes. 

Combine dry ingredients in a separate bowl. Add remaining wet ingredients to oatmeal, including PB, and mix. Add wet to dry and stir until just combined. Scoop onto lightly greased griddle in 1/4 cup measurements. 

Note: these take a bit longer to cook than traditional pancakes since the oatmeal gives them a lot of moisture – about 2-3 minutes each side. Top with melted peanut butter and jam (I tossed both in a microwave safe dish for 20 seconds until nice and runny). 

Enjoy :)

Bowl of oats x3

Reason #267 why I love oatmeal so much: how quick it is to make.  Whether you make it in the microwave, add boiling hot water and let your oats sit for a few minutes, or make a bowl on your stovetop, no bowl takes more than a few minutes to make - even when you are fancying this bowl.

As mentioned in my last post about oatmeal, I have been eating a lot of oatmeal lately as that has been my pre-work out meal.  I seriously love this, especially because you can also sneak in a lot of protein before your work out as well.  The other day as I was doing my normal blog perusing I came across a post that really jumped out to me.  I have browsed Sonia's blog from The Healthy Foodie many times always marveling at the beautiful photographs that go along with her recipes, however I can't honestly say I've ever tried any.  This weekend however, I decided to give three recipes a try.  All oatmeal recipes of course.  The reason this post stuck out so much to me is because of the Blueberry Cobbler Oatmeal.  Greek yoghurt, protein powder, chia seeds, and almonds, that's a lot of protein in one bowl of oats, that didn't even include my smoothie afterward.

Yes, even the fanciest of oatmeal recipes only take a few minutes to assemble.  This one, I had a few different dishes going because you have to (well don't have to, but I assure you it's better this way) toast the almonds and additional oats to create a crumble.  You need to have a separate bowl for the "custard".  A small saucepan for the blueberry sauce and then a separate one for the oats itself.  Other than the extra dishes that would normally come with my regular bowl of oats that's all that really made time seem a little longer, however, I enjoyed an incredible cup of green tea while doing this, so it was okay.

This oatmeal was amazing.  The different layers of flavours was just impeccable, the presentation was absolutely beautiful, and the aroma, mmmm yum.  This is definitely one of my favourite oatmeal concoctions, I mean hello, it's dessert in a bowl for breakfast, while being very healthy and full of protein, no way your tastebuds (or your personal trainer) could tell you you're doing something wrong with this.  I definitely had a lot of energy for my work out, certainly was not full by the time I came home, however I needed to repair my muscles so I of course made myself a protein packed smoothie and gobbled it down nonetheless.  This is most definitely an oatmeal I will be enjoying over and over again, maybe with a raspberry sauce next time ;).

The tropical twist oatmeal was also very delightful, it had some of my all time favourite fruit, with one of my favourite nuts, and of course Greek yoghurt, how could you go wrong with this, especially during the cool winter months?  Loved, loved, loved.

Lastly the banana bread oatmeal, now hot dang.  It's been a loooonnnggg time since I've made/had any banana bread.  I never think to make banana bread since I throw bananas into everything, and if my bananas get really ripe, they go into my Ziploc bag in the freezer and then they get gobbled up within the same week on my smoothies.  When I saw the recipe on The Healthy Foodie for banana bread oatmeal I figured I would spice it up the way I would enjoy my banana bread.  This was definitely amazing, especially to wake up to and enjoy.  If you were to wake up and not know what was baking on the oven you would definitely pass it off as a joyous banana bread.  This was so insanely delightful, and I can just imagine the various things I can throw in and top off in other versions, yummm!

Blueberry Cobbler Oatmeal

Recipe slightly adapted from here

Ingredients:

Oatmeal

• 1/3 cup oats
• 1/3 cup soy milk (or other non-dairy milk)
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla

Blueberry Sauce

• 1/4 cup blueberries
• 3/4 tsp amaretto agave nectar
• 1/2 tbsp chia seeds
• 1 1/2 tbsp water
• Big squirt of lemon juice

Crumble

• 1 tbsp slivered almonds
• 1/2 tbsp old fashion oats

“Custard”

• 1/2 scoop vanilla protein powder 
• 1 tbsp plain Greek yogurt

Directions:

In a small saucepan add milk, water, salt, vanilla and oatmeal, once it starts to boil stir in your banana until all liquid is absorbed and oatmeal is nice and creamy.

Meanwhile, in a separate saucepan, cook blueberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until blueberries start to “explode” and sauce thickens. You might want to swoosh the blueberries a little bit with your spoon to help break them up. Set aside when ready.

In a small non-stick pan, over medium heat, toast the sliced almonds and old fashion oats until golden and fragrant. Set aside.

In small mixing bowl, mix protein powder with plain yogurt until smooth and creamy. Set aside.

When all your components are ready, transfer to serving bowls, starting with oatmeal, then blueberry sauce, followed by custard and finally the crumble.


Tropical Twist Oatmeal

Ingredients:

• Same oatmeal components as above
• 3-4 strawberries, cut into little cubes
• 1/2 cup fresh mango cubes (you can use frozen if you don't have fresh)
• 1/4 cup pineapple cubes
• 2 tbsp low fat plain Greek yogurt
• 1 tbsp crushed pecans, toasted

Directions:

Add fruits to your cooked oatmeal.  Stir gently until heated through and transfer to a serving bowl.

Garnish with plain yogurt and toasted pecans.

Warm Banana Bread

Ingredients:

• 4 dates, chopped
• 2 tbsp low fat plain Greek yogurt
• 1 tbsp crushed walnuts, toasted
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Maple syrup to drizzle
• 1 tsp hemp hearts

Directions:

Add the chopped dates to your oatmeal while it is cooking.  

Pour in cold milk and garnish with Greek yogurt and toasted walnuts.

Have you tried making any dessert-oatmeal bowls for breakfast?