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?

Flu bustin' shakes

I am a very fortunate person.  I'm not saying this in the sense of, I get everything handed to me, and everything always works out in my favour, or anything like that.  What I mean is, one of the traits that I got from my mom (that I actually like), unlike my lack of math skills, or the crooked teeth I had growing up, or the fact that I have been wearing glasses since grade six and will have to for the rest of my life, is that I barely ever get sick.  I can't even remember the last time I was actually sick, other than when I got H1N1 a few years ago (gross right?)  I've had some ill-fate when it comes to my health in other aspects - anxiety, depression, an eating disorder, and fibromyalgia (all which have been worked through and are not in the picture anymore), but as for illness when it comes to being sick, very, very rarely does that ever play a role in my life.

Despite the fact that my mom works sixty-seventy hours a week, is up to her ears in stress, gets only a few hours of sleep a night, she very rarely gets sick.  Thankfully, I've inherited that as well.  As for myself, I don't just embrace and turn a blind eye to the fact that I get sick so little, no, I also have my lifestyle to thank for that.  I would consider myself an active person, considering already this week I have been five times, and I eat a very healthy diet /cough, other than this week because well, mother nature decided to visit and I've been craving junk food like there is no tomorrow (too much information?  Perhaps, just a bit), oh well, it's my blog, my journal.  I snacked on some yoghurt covered raisins/chocolate covered raisins, and have been eating two homemade chocolate chip cookies since Monday (not so bad I guess though considering).

Nonetheless, the point of this blog entry is that, this week my boyfriend picked up the flu, or something.  He started off with a headache, then it worked it's way to his nose, and then it was a whole body cold it seemed.  The other day we were supposed to get together, but instead he decided to sleep (which, thankfully he did, because even with the million + hours he got, he still seemed like a zombie).  The next day we had planned to watch a movie, and the same thing happened.  This time, I decided I would pay him a visit with some homemade soup and an orange to try and liven him up a bit.  Well, he looked like he had been visited by a ghost.  Shades drawn, lights off, fetal position, congested to the max, despite how cute he looked while being in such an uneasy state, he looked to say the least a little haggard (all said with love - hence I brought soup to make him feel better).

After spending a bit of time with him, I realized that even though I have super power genes when it comes to getting sick, I still can't just rely on those genes and think I'm Superwoman and just won't get sick, that's not how it works.  Instead, I've been eating foods high in vitamin C, and getting a lot of fluids in me (apart from what I regularly focus on for my diet of course) this was just even more focused on than it usually is.  With that of course comes protein shakes, woohoooooo, my favourite!

Very Orange Banana Shake

The first one I made was incredibly similar to orange crush, or orange juice - I don't know.  The orange flavour was very evident and was overall just an amazing way to start the day.  I never think to use freshly squeezed orange juice rather than water when it comes to my smoothies, but in trying to protect myself I've been doing it daily and what a nice change it is with such great flavour.  Also, with the addition of the zest along with the freshly squeezed juice it gave even more flavour because of the oils released.  This was a fantastic shake, and will certainly be seeing more of this, especially come the summer.  And I can also guarantee that you will be seeing more shakes using freshly squeezed juice!  Yum!

Ingredients:

• 1 orange juiced + orange zest
• 1/2 cup soy milk
• 4 ice cubes
• 1 large frozen banana
• 1/3 cup 0% vanilla Greek yoghurt
• 1 tsp vanilla
• 2 cups fresh baby spinach
• 1 scoop of vanilla protein powder

Strawberry Pineapple Orange Shake

The next shake I had was an adaptation of the previous recipe, however, I added strawberries and pineapple au lieu of banana.  Between the two, I'm not sure which I preferred more.  The above one was evidently more creamy due to the banana, this one was much more liquidy, but just as delightful.  The combination of strawberries with the two citrus fruits was a very delightful union, I certainly enjoyed this and it was pure perfection after a nice work out.  Hopefully it also aids in not getting sick!

Ingredients:

• 1 orange - juiced
• 1/2 cup soy milk
• 2 cups of fresh baby spinach
• 1 cup of frozen strawberries
• 1/3 cup fresh pineapple
• 1/4 cup 0% fat strawberry Greek yoghurt
• 1 scoop vanilla protein powder

What precautions do you take to try and prevent sickness?

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?

Seven Days of Oats a la Sam

Last week I made a post for Five Days of Protein Shakes, with my daily ingestion of protein shakes also comes my daily consumption of oats (as I'm sure you all know by now).  Since I hadn't made an entry for any of these bowls last week I figured I would give you guys seven days of oats a la Sam.  Sit tight and relax, you are about to enjoy :)

Day 1 - Orange and Almond Infused Oats

I have never used orange juice as a split base for my oats, however, I had a lot of oranges left to eat before I left for my trip to British Columbia and I didn't want these precious fruits going to waste so I figured I would experiment.  I mean, it's not too different from water, just that it has a little zing to it.  I wasn't sure what flavours I wanted to go with the orange infusion, but as I was making my oats I just had a lot of ideas flowing through, as to what I've seen orange paired with on prior occasions.  The first bite I took I was a little reluctant as it had sort of an iffy taste to me, I can't really describe what it was, perhaps overkill in orange?  I'm not sure, however, once I took my second and third bite I was definitely smitten by the divinity of this bowl.  There were so many flavours that I used in this bowl, and in unison they all came together very well.  This was a really divine bowl, and it was an excellent way to begin the day.  I'm not a juice drinker, so with the orange infused in the oats it gave my morning ritual a nice little twist.  This is definitely a very versatile bowl and will certainly be enjoyed again - this would certainly be ideal in the summer, perhaps even as overnight oats and have them cold rather than warm.  I loved it, and it was certainly a great way to start a weeks worth of various bowls of oats!

Ingredients:

• 1/3 cup oats
• 1/3 cup freshly squeezed orange juice
• 1/3 cup soy milk + more for topping
• 1 ripened banana
• Dash of salt
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1/8 tsp ginger
• 1/2 tsp cinnamon
• 1 tbsp ground flaxseed

Garnish:

• Cacao nibs
• Almond slivers
• Coconut flakes
• 0% fat blackberry Greek yoghurt
• Orange zest
• Maple syrup

Directions:

In a small sauce pan, bring your oats, milk, orange juice, cinnamon, ginger, salt, almond and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, and the rest of your garnishes!

Day 2 - Almond Joy Oats

I’ve never had Almond Joy before, to be honest, I’m not even sure if we get Almond Joy chocolate bars in Canada.  However, I have seen numerous recipes online via my dear fellow bloggers of imitation recipes for this delicious looking and sounding treat.  I am a huge fan of almonds (hello Amaretto, am’I right?), and coconut we all know how in love I am with this beautiful flavor, when mixed together with a ibit of chocolate well, this is amazing.  In this case I cheated a bit, and didn’t use real chocolate since if I don’t have to have chocolate I usually opt to not have it, but carob chips I am seriously very fond of.  I remember this one time I had a friend over, and I was making “chocolate chip cookies” with carob chips instead, had the bagg open and as they were sticking their hand in the bag and gobbling up some chips behind my back they were well quite shocked to be completely honest that the taste wasn't at all what they had expected hahaha.  This oatmeal however, despite the fact that I’ve never eaten an Almond Joy, if I can use my imagination, well I think that this would be neck in neck as to what it would taste like.  This was seriously fantastic, and again, just like many of my breakfast bowls of oats resembles a healthy dessert rather than what's supposed to be a healthy breakfast, thankfully both categories work and my tummy and tastebuds get a treat as well!

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

Garnish:

• 1 tbsp carob chips
• 1 tbsp slivered almonds
• 1 tbsp coconut flakes
• 0% fat vanilla Greek yoghurt
• 1/2 tbsp hemp seeds

Directions:

In a small sauce pan, bring your oats, milk, water, salt, almond and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, and the rest of your garnishes!

Day 3 - Crunchy Peanut Butter Oatmeal

I have never been one for cereal, especially cereal and milk, gross.  I was always a weird kid when it came to breakfast.  For many years I wouldn't eat breakfast, no way Jose.  Then I started eating breakfast and it wasn't your typical breakfast food, no, I would eat pasta, Mr. Noodles, ice cream, macaroni and cheese, yes I was a weird kid.  This went on for many years.  It's only the past few years, more so when I started going to University did I start to eat like a real person, and would also eat breakfast, nowadays I love it, and is by far my favourite meal of the day, and could hands down eat breakfast meals all day long.  When it comes to cereal, I am still not a fan of cereal and milk together, yes, I will do like I did when I first started incorporating cereal in my diet and have a glass of milk on the side but never together, yuckers.  My current favourite is of no surprise to me since the main flavour is peanut butter.  I eat this cereal when I'm craving something junky but don't want to feel guilty - even though I may eat a lot in one sitting uh oh, oh well, better than a bag of chips.  The other morning when I was making my oats, I knew I wanted peanut butter, then I thought of my wonderful cereal and figured hey why not throw them together in one magical unison?  Well magical unison it was.  This bowl was creamy and full of peanut butter and because of the cereal it had a nice crunchy bite to it as well.  I loved this, and will definitely keep this as a go-to if I'm not feeling motivated to think of something special to make for my breakfast bowl!

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla extract
• 1 tbsp peanut butter
• 1/4 cup peanut butter cereal crushed
• Handful of peanut butter chipits

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana an peanut butter.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, crushed cereal and peanut butter chipits.

Day 4 - Chai Spiced Banana Oats

Okay, looking at the ingredient list, this definitely wouldn't look like a recipe I would want to make early in the morning, I mean, it looks like the list is as long as The Great Wall of China, but it's not really, there are just a lot of spices.  Chai has got to be my favourite spice combination, it incorporates all the fall flavours that I love so much, and it's just so warming and aromatic.  Especially when paired with oats, it gives you such a warm, home comfort feeling.  This bowl of oats was the perfect thing to wake up to and have for breakfast.  I loved it, and it was certainly a great pick-me up on a day where I certainly wasn't feeling like going to the gym and working out.  This truthfully didn't take any longer than my regular oats that I make, and was certainly worth taking out the few extra spices to add a little zing to my morning.  If you're not a big fan of ginger, I would almost suggest putting a little less than suggested and adding more cinnamon, all depends on how spicy you want it to be (however, with the added coconut, maple syrup and carob chips it adds a hint of sweetness)!

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1 tsp vanilla
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/8 tsp of nutmeg
• 1/8 tsp of cloves
• 1 tbsp flax
• Maple syrup - to garnish
• 1 tbsp carob chips 
• 1 tbsp pecans 
• 1 tbsp flaked coconut

Directions:

In a small sauce pan, bring your oats, milk, water, salt, cardamom, ginger, nutmeg, cloves, flaxseed and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana an peanut butter.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, maple syrup, carob chips, pecans and flaked coconut.


Day 5 - Blueberries and Cream Oats

Recipe inspired from here

Hmmm, as I mentioned the other day, my mom bought me twelve bags of frozen fruits, and well, the blueberries needed to get gobbled up since out of all fruits, these are basically my least favourite.  However, I've come to appreciate them when it comes to having them with warm oats as they seem to ooze all over the place and create the perfect flavour to oats (Blueberry Cobbler Oatmeal) also when paired with cinnamon and banana (Blueberry Pie Smoothie).  The other day as I was stumbling upon the foodie blogs I came across for a blueberry breakfast that actually looked quite delicious.  At first I was contemplating using raspberries instead of blueberries and thought what the heck I might as well give it a shot.  I'm glad I did.  I'm still not fully converted to blueberries, but I'm beginning to appreciate those little buggers a teeny bit more.  This oatmeal was luxurious, and definitely in the lines of a dessert as opposed to a breakfast (you really do feel like you're doing the body harm when eating this - but you are by no means doing so).  I loved this, and will certainly be trying it again, and perhaps trying it as I initially wanted to with raspberries.  I loved eating this because not only was it so tasty and good for me, it was darn right beautiful to look at, now that's a bonus right?

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk + 1 tbsp + more for topping
• 1/3 cup water
• Dash of salt
• 1 ripe banana
• 1 tsp vanilla
• 1 cup blueberries
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tbsp slivered almonds 

Directions:

In a small pot add blueberries, maple syrup, vanilla and 1 tbsp of coconut milk.  Heat over low heat until the blueberries are heated through - make sure not to boil the coconut milk.

Make your oats as you typically make them.  Then top with your blueberry compote, slivered almonds, additional coconut milk and maple syrup!

Day 6 - Tropical Oats

Do I even need to write a little tidbit for this next bowl?  I really don't think so, and I'm not going to.  Instead I'm going to head downstairs and clean up after my cats, because by now, we all know how amazing tropical flavours are, how well they meld together, and how delightful they are with oats especially for breakfast when the weather isn't as warm as it's going to be for the rest of the day and you want to feel as though you're in the Caribbean somewhere drinking slurping back on a gigantic Pina Colada.  All I'm going to say is, do yourself a favour, and make this - you know what to do.

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk + 1 tbsp + more for topping
• 1/3 cup water
• Dash of salt
• 1 ripe banana
• 1 tsp vanilla
• 2 tbsp chopped cashews
• 1/4 cup chopped pineapple
• 1/4 cup cubed mango
• 1 heaping tbsp coconut flakes
• 0% fat vanilla Greek yoghurt
• 1 tbsp hemp seeds

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, Greek yoghurt, mango, pineapple, cashews, coconut flakes, and hemp seeds.

Day 7 - Strawberry Nutella Oats

Okay, okay, Nutella and strawberries are absolutely amazing.  Clearly I’ve had peanut butter and Nutella are amazing together, as are bananas and Nutella.  As we all know, chocolate and strawberries are matches made in heaven, but with the addition of hazelnuts, holy moly it’s a whole other world.  This oatmeal was incredibly creamy, luxurious, sinful, perfectly sweet, packed full of protein, and was incredibly filling and a perfect way to start a work out.  I made this a few times before I decided that I need to photograph it because this is certainly one bowl that needs to be shared with the rest of you, pure perfection in a bowl.

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1 tsp vanilla extract
• 3 medium sized strawberries – quartered than cut in half
• 1 tbsp Nutella
• 1 tbsp hemp seeds
• 0% fat strawberry Greek yoghurt

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana and Nutella.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional milk, Greek yoghurt, strawberry slices, and hemp seeds.

What are some ideas you use to spruce up your morning oats?

Green cookies?

I am currently sitting in my living room, procrastinating on packing the last of my things for beautiful British Columbia.  Heeeyy, don't look at me like that!  I'm 95% done, I just have to pack the last of the things for my carry-on, do a quick tidy and then wait for my dad to pick me up so we can head to the airport.  I figured I might as well kill a few minutes by writing a quick entry for ya'll (oh yeah I did) before I head out right?

This week I surely won't be cooking anything fancy.  We are staying at a chalet, and will have a full kitchen, but my priority this week isn't to be in the kitchen, absolutely not, no I want to take full advantage of the snow, the slopes and the beautiful scenery that this province has to offer.  I will however still be posting if I have time, as I always have recipes that I can share (I really do get backed up when it comes to posting, but I mean, how could you not with all the delicious meals you eat in one day?  They add up!)

Today, I'm going to post you my third and last post for St-Patrick's Day.  Again, to my delight these turned out brilliantly, as I was a little afraid at first they wouldn't or that they'd alter the taste but thankfully they did not, and they still kept their beautiful bright green colour, woohoo!

Over the Christmas break I made one of the darn right most amazing cookies I had ever had in my life.  When it comes to alcohol I'm a pansy, and I looooove anything that is creamy and or insanely high in sugar, anyone seen those Caramilk Cream Coolers?  Now that's what I'm talking about!  My absolute favourite, hands down, hey, it even get's the guys excited when they seem them!  Anywho, with all that being said, Baileys is one of my absolute favourites, plus, it's alcohol that people don't give you shifty eyes when you drink some no matter how early or how late it is in the day, that is always a bonus right? When incorporating Baileys and cookies together, well hot dang, you have yourself probably the most sinful cookie ever.  Yes, I've seen some crazy cookie concoctions, but to me, this is crazy, and is definitely my favourite without a doubt.

I didn't take any pictures of these cookies when I initially made them because well... they went waaayyyy too quickly.  This time however, because I also spruced up the recipe I needed to make sure to snag some pictures before they go (because well, they're already going quickly!)  I decided to split the batch in half and make two kinds.  Between the two I'm not sure which one I liked more, because both of them have some of my favourite ingredients.

In the first batch, the one that I got the idea to spruce up while I was trying to go to sleep (such an awful idea to get a cookie idea, because I seriously contemplated making these cookies, and it was two in the morning, and it was clearly distracting me from actually getting to bed...) nonetheless, I waited until the next day to make them.  I decided that, I would like to add in some natural green colour to these cookies, especially because I really am not a huge fan of using artificial colouring.  So, that is what I did, and thankfully just like my Tropical Green Pancakes the colours didn't fade and the spinach wasn't known to the tastebuds either, absolutely love it.

Next, I decided to not use Mint Chocolate Baileys, but instead use the original version and chop up my all time favourite chocolate bar EVER Cookies n' Cream (hey, it's white chocolate, I'm a huuuuuge sucker!)  These came out soooooooo well!  My boyfriend eats one, "you are something else, you know that?" - yeah, that's what I like to hear!

What I love about these cookies is that, they are puffy, with crispy outsides yet ooey-gooey soft centres, the dark brown sugar gives them a darkness and you get certain salty bites that's just delightful.  Regardless of which cookie between the two, you are sure to have your socks knocked right off, they are downright sinful and seriously need to be labelled so, because these could certainly kill a diet that's for sure!

Mint Chocolate Chip Baileys Cookies

Recipe inspired from here

Ingredients:

• 1/8 cup plus 1 tbsp canola oil
• 1/2 cup dark brown sugar
• 1/2 tbsp ground flaxseed + 1 1/2 tbsp water
• 1/8 cup Mint Chocolate Baileys
• 1/2 tsp vanilla extract
• 3/4 cup whole wheat flour
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 1/4 tsp fleur de sel (or other salt)
• 1/2 cup dark chocolate chips 
• 1 1/2 cups fresh baby spinach

Directions:

Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

In a small bowl mix together your flaxseed and water.  Allow to sit for five or so minutes until it has turned into an almost like gel state - set aside.

In the bowl of your food processor add your spinach and Baileys until spinach chunks disappear.

With your paddle attachment on high, mix together the brown sugar and oil until well incorporated.  Add flaxegg, Baileys, and vanilla extract.  Mix well.  In another bowl, sift together the flour, baking soda, baking powder, and salt.  Add to the wet ingredients and stir until everything is moistened.  Fold in the chocolate chips.

Scoop tablespoon-sized dollops onto your cookie sheet, spacing about two inches apart.

Bake for 10 - 12 minutes, until golden.  Repeat with the rest of the dough.

Cookies n' Cream Baileys Cookies

Recipe inspired from here

Ingredients:

• 1/8 cup plus 1 tbsp canola oil
• 1/2 cup dark brown sugar
• 1/2 tbsp ground flaxseed + 1 1/2 tbsp water
• 1/8 cup original Baileys
• 1/2 tsp vanilla extract
• 3/4 cup whole wheat flour
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 1/4 tsp fleur de sel (or other salt)
• 1 1/2 Cookies n' Cream bars ~ 1/2 cup

Directions:

Same directions as above, only there is no processing of spinach, and change the Baileys from Mint Chocolate to original and use Cookies n' Cream chocolate instead of dark chocolate!

Peanut Butter Cookies

Recipe taken from here

The last cookie that I have for you guys is one of my recent favourites.  I am not one to make the same recipes over and over again - however, both the Baileys cookies and these are an exception.  I have never been the biggest fan of peanut butter cookies to be honest, but it is my mom's favourite cookie.  A few months ago, as I was doing my thing, and looking through recipes I stumbled across a peanut butter recipe that actually sounded very good.  I figured that if I didn't like them, then at least my mom would eat them.  However, this is also when my peanut butter craze started, actually these could possible be the thing to blame as to why my peanut butter obsession has lasted so long.

These cookies are soft, with the perfect amount of peanut butter, if you add salt on top of the cookie before it bakes, it takes it's already perfect self to a whole new level.  The first time I made these, I sandwiched two cookies together with some raspberry jam before baking them, and it tasted like a sinful peanut butter and jam sandwich.  I love these cookies, and they are so incredibly versatile.  This recipe is definitely my go-to peanut butter cookie for now on.  The maple syrup also creates the perfect sweetness that to me, is what separates these peanut butter cookies from the rest.  Go on, and give them a try.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp baking soda
• 3/4 tsp fleur de sel (or other salt)
• 1 cup natural creamy peanut butter
• 3/4 cup pure maple syrup
• 1 1/2 tsp vanilla extract
• 1/4 cup soy milk (or other non-dairy milk)
• 3-4 tbsp canola oil (or extra virgin olive oil)
• Raw sugar & sea salt for sprinkling

Directions:

Preheat oven to 350F degrees and line a baking sheet with parchment paper or a non-stick mat.

Stir the peanut butter, maple syrup, optional olive oil, and vanilla until combined in a large mixing bowl. Sift the flour, baking soda, and salt over the top and stir until just combined. If the dough is hard to work with, chill in the fridge or freezer for 15-30 minutes or until easy to shape.

Shape into balls (I like to use a teaspoon) and gently flatten with a fork. If the dough sticks, sometimes moistening your fingers or the fork helps. Sprinkle the tops with salt and raw sugar. 

Bake for 11 minutes until set.

Happy St-Patrick's Day!

How are you celebrating?