Waking up & Pancakes!

Good Morning!

Did you feel your feet hit the ground this morning?

I know that most mornings, at the first stir of my two pups, I’m up and at ’em without even paying attention to the movements of my body or giving myself the chance to feel what is happening inside and outside my body. I just take off!

I have been making an effort to try to give myself that extra second to rise in the morning. To stretch out my limbs while still laying down. To notice my eyes blinking open after a night with them closed. To feel, really feel, the four corners of my feet hit the ground when I hang them off the side of my bed. When I do this, it makes a difference in the flow of my day. I hope that by blogging about this and throwing it out there into the universe the awareness of this will only deepen for me and I can start to make this an every morning practice.

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Now that you have let your body wake up properly, lets get cookin’! Breakfast! I have two different pancake recipes that I can’t wait to share with you!

The first pancake recipe is for sweet potato pancakes that were inspired by almondsandavocados.com. I made a few changes, but for the most part it is the same.

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Sweet Potato Pancakes

1 small sweet potato, cubed and steamed (you’ll need one cup out of this)

1 cup almond milk

1/2 tablespoon melted coconut oil

2-3 teaspoons pure maple syrup

1 cup flour (whichever you prefer)

2 tablespoon almond flour (optional; I made my own by just processing a handful of almonds)

2 teaspoons baking powder

1/4 teaspoon cinnamon

Pinch of nutmeg

Pinch of sea salt

1. Cut the sweet potato into small cubes. Bring about 2 inches of water to a boil and steam the sweet potatoes for 7-8 minutes, until tender. When finished, pour softened cubes into a bowl and mash up with a fork or spoon. Measure out 1 cup of the mashed sweet potatoes.

2. Heat a bit of oil in a non-stick pan or skillet over medium heat.

3. Blend the cup of mashed sweet potato, almond milk, maple syrup, and coconut oil in blender or by hand works, too. Mix until smooth. Add the flour, almond flour (optional), baking powder, cinnamon, nutmeg, and salt and blend until combined. Allow the mixture to sit and thicken a bit and then mix again. The batter should be thick but pourable. Add more flour if too thin.

4. Pour the batter onto the heated pan/skillet. When some bubbles have formed and the batter begins to brown on the edges, then flip and cook until the bottom has browned. Repeat until no more  batter is left.

5. Serve with your favorite toppings. In my picture I used the few extra sweet potato cubes I had left over for my topping, along with a few sprinkles of cinnamon, unsweetened shredded coconut, and some drizzles of maple syrup.

Enjoy!

The second pancake recipe I found was from one of my favorite bloggers out there, celineeatsavocados.com. She is just fantastic! I love the energy her blogs bring into my life! 🙂

I give you Green Pancakes!

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They are healthy, simple, and GREEN!

You will need:

3/4 cup unsweetened apple sauce

1 ripe banana

1-2 handfuls of uncooked spinach

1 cup of flour (of your choice)

Prep:

1. Blend together spinach and apple sauce. Then add banana.

2. Pour mixture into bowl and add the flour, mixing together.

3. Heat up a non-stick skillet and add a tablespoon or two of coconut oil.

4. Pour batter, into the pancake size that you desire, onto the skillet once it is heated up. Flip after the edges start to brown. Once the edges and each side are a little browned, then you can serve.

5. Add any topping your little tummy desires! In my photo I just sprinkled some powdered sugar on top and used a little drizzle of maple syrup.

Enjoy!

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And last but not least, I give you a final pancake recipe that I have used before, which is more comparable to a traditional pancake. For this next one I used a pre-made gluten free pancake mix and added some extra love!

Gluten Free Vegan Chia Seed Pancakes

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I used Bob’s Red Mill gluten free pancake mix. I made the pancakes according to the pancake mix package, with some adjustments. Instead of the egg that it calls for on the packaging, I substituted a flag egg (1 tbsp of ground flax seed + 3 tbsp water. Mix and let combination gel up.) Then for the milk that the mix called for, I substituted almond milk. Then I added 1-2 tablespoons of chia seeds. I combined all the ingredients until batter consistency formed. I heated a little oil on a non stick pan/skillet and poured the batter to my pancake size preference. I let the pancake brown a little on the edges and each side before serving. Then, I topped with fresh strawberries and a little maple syrup on top. Don’t forget to chew slow, taste ever bite, and enjoy!

Light & Love,
Amanda

Heaven in your Hand

That’s right, this post is about how to create heaven in your hand. Or, maybe I should have said heaven in your belly. Either way, I hope this mini masterpiece that I brewed up today sends your soul to the moon and back like it did for me.

When I made the decision to start eating vegan friendly foods I knew that I was going to be giving up some yummies that I just wasn’t sure I could find good enough substitutes for. Thick, delicious, mouth- watering, tastebud -electrifying cheesecake was one of those yummies on my list. 

Have no fear, cheesecake is here!

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I give you Raw Mini Cheesecake Bites! Aren’t they just adorable?! Adorable in your mouth, too!

Walnut Crust:

2/3 cup walnuts

1/3 cup shredded coconut

1/2 teaspoon vanilla extract

salt to taste

2 medjool dates, pitted

Filling:

1 cup of cashews, macadamia, maybe even hazelnuts?! (have fun with it!); soaked for at least an hour…could probably even get away with 1/2 hr

1/4 cup water (maybe more, depending on the consistency you like…should be creamy like)

1 lime or 1/2 lemon juice

1 tablespoon coconut oil

2 tablespoons maple syrup (or agave)

1 teaspoon vanilla extract (maybe more, to taste)

salt to taste

*taste test the filling to see if it is to your liking (not like I needed to tell you, ha!)

Prepare the crust by food processing all the ingredients. Then I sprayed some nonstick spray in some cupcake wrappers (just incase, you prob don’t need spray) and place wrappers in cupcake tin. Then scoop out crust combo into wrappers, serving as your bottom layer. Then put in fridge, while preparing the rest. You can make the crust as thin or thick as you’d like.

Then, for the “creamcheese” part, again, in a food processor combine all ingredients. Then bring your crusts back out and scoop the filling on top of each little crust. Again, you can put as much or as little as your prefer. I think I ended up making about 5-6 mini cheesecake bites with the measure ingredients I listed above. Play with it!

Put in freezer to let it set up for at least an hour.

When you are ready to serve, add ANY, and I mean just about ANY topping of your choice. I love these little bites so much for their flexibility with toppings. I added coconut to one, walnuts to another, chocolate chips, cinnamon on one, and shelled hemp seeds work great,too. And if you are into naked plane jane cheesecake bites, then eat it up, because these guys are just as fab without toppings! So much fun coming up with different ideas! I love letting my creativity fire with stuff like this!

I even got real funky with it and created a strawberry surprise with my cheesecake bite! I whipped up some chia seed pudding (1 cup almond milk & 2 tbsp chia seeds), sliced some strawberries, and bathed my cheesecake bite topped with shredded coconut in the strawberry-chia seed bath! So tasty & pretty to look at!

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Light & Love,
Amanda

Waffles & Cream

Happy Monday!

I decided to try to post one blog each day except for Sundays. I figured that would be my day of blogger rest. 🙂

But, that does not mean that’s my day to rest completely. For, I was busy experimenting with some new recipes that will make your eyes dilate and your heart flutter! Stay tuned for those to show up throughout the week.

This morning, I really wanted to show my taste buds a good time, being that it is Monday and all. Sooo0, I pulled out my Nature’s Path Chia Seed waffles and popped ’em in the toaster. Now, they are just fabulous with nothing on them right out of the toaster. Or, sometimes, I smear some Earth Balance butter on them with a drizzle of maple syrup creating the traditional waffle. This morning, however, I added a little more funk to it.

I had bought some delicious looking strawberries from Whole Foods on Saturday and I wanted to make use of them.

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I also had some cashew cream left over from the night before that I made with a dessert. So, I combined the two and came out with this beautiful shade of pink strawberry cashew cream that I chilled in my refrigerator overnight.

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This morning, you should have seen me. I was like a little girl tip-toeing out of bed, trying not to wake the sleeping house, to get my presents from underneath the tree on Christmas morning, as I went into the refrigerator to check out my strawberry cashew cream. I taste -tested a little teaspoon’s worth and it was like electricity ran through my body when it hit my tongue. Oh my!

I grabbed my toasted waffles and I smeared my strawberry cashew cream all over it and cut up some more fresh strawberries and decorated my plate with them. Finally, I sprinkled some coconut flakes all over it. The taste was so fresh and so perfect in every way!

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I have always heard that breakfast is the most important meal of the day. I was always skeptical about that phrase when my parents would say it to me…but in this case, I feel that it definitely holds true! 🙂

Now I give you the recipe for cashew cream magic.

This recipe was inspired by ohsheglows.com‘s strawberry nut cream.

1 cup macadamia or cashew nuts, soaked for 2-8 hours

11-12 tablespoons water (I think I used just over 1/2 cup total…add as much for desired texture)

2-3 tablespoons fresh lemon juice

fine grain sea salt (preferred taste)

Blend all of these ingredients together in a food processor and you will have a basic cashew cream. Then, if you want to take things up a notch, add fruit of your choice. I think I may have added like 5-7 strawberries in with about a cup of the cream in the food processor. I think just about ANY fruit would be just divine: strawberries, blueberries, mango, peaches, banana, raspberries…whatever helps you get your inner goddess on!

Add 2 tablespoons of maple syrup into the processor with cream also, if you decide to do the fruit. Place the cream in a container and then chill for overnight or few hours. Really, though, it is delicious with no chilling at all. I could have drank down the strawberry goodness cream straight from the jar. Whatever you decide to do, have fun with it! I know I did! 🙂

Light & Love,
Amanda

Waffles & Cream

Happy Monday!

I decided to try to post one blog each day except for Sundays. I figured that would be my day of blogger rest. 🙂

But, that does not mean that’s my day to rest completely. For, I was busy experimenting with some new recipes that will make your eyes dilate and your heart flutter! Stay tuned for those to show up throughout the week.

This morning, I really wanted to show my taste buds a good time, being that it is Monday and all. Sooo0, I pulled out my Nature’s Path Chia Seed waffles and popped ’em in the toaster. Now, they are just fabulous with nothing on them right out of the toaster. Or, sometimes, I smear some Earth Balance butter on them with a drizzle of maple syrup creating the traditional waffle. This morning, however, I added a little more funk to it.

I had bought some delicious looking strawberries from Whole Foods on Saturday and I wanted to make use of them.

IMG_7368

I also had some cashew cream left over from the night before that I made with a dessert. So, I combined the two and came out with this beautiful shade of pink strawberry cashew cream that I chilled in my refrigerator overnight.

IMG_7369

This morning, you should have seen me. I was like a little girl tip-toeing out of bed, trying not to wake the sleeping house, to get my presents from underneath the tree on Christmas morning, as I went into the refrigerator to check out my strawberry cashew cream. I taste -tested a little teaspoon’s worth and it was like electricity ran through my body when it hit my tongue. Oh my!

I grabbed my toasted waffles and I smeared my strawberry cashew cream all over it and cut up some more fresh strawberries and decorated my plate with them. Finally, I sprinkled some coconut flakes all over it. The taste was so fresh and so perfect in every way!

IMG_7363

I have always heard that breakfast is the most important meal of the day. I was always skeptical about that phrase when my parents would say it to me…but in this case, I feel that it definitely holds true! 🙂

Now I give you the recipe for cashew cream magic.

This recipe was inspired by ohsheglows.com‘s strawberry nut cream.

1 cup macadamia or cashew nuts, soaked for 2-8 hours

11-12 tablespoons water (I think I used just over 1/2 cup total…add as much for desired texture)

2-3 tablespoons fresh lemon juice

fine grain sea salt (preferred taste)

Blend all of these ingredients together in a food processor and you will have a basic cashew cream. Then, if you want to take things up a notch, add fruit of your choice. I think I may have added like 5-7 strawberries in with about a cup of the cream in the food processor. I think just about ANY fruit would be just divine: strawberries, blueberries, mango, peaches, banana, raspberries…whatever helps you get your inner goddess on!

Add 2 tablespoons of maple syrup into the processor with cream also, if you decide to do the fruit. Place the cream in a container and then chill for overnight or few hours. Really, though, it is delicious with no chilling at all. I could have drank down the strawberry goodness cream straight from the jar. Whatever you decide to do, have fun with it! I know I did! 🙂

Light & Love,
Amanda