Plantain Pancakes with Fried Eggs and Fresh Fruit

Sunday morning: my favorite time of week because I don’t have anything to do except make whatever I’ve been craving for breakfast all week but haven’t had the time to make. This week, I was feelin plantain pancakes, which are basically the easiest pancakes you’ll ever make because all you do is mash up ripe plantains and then cook em like pancakes! Easy peasy.

Plantains look like bananas but are actually more similar to a potato in taste I would say so they’re a super good savory option to pair with eggs, like I did today, and some fresh fruit. Not much is better than this you guys. Happy Sunday!!!

 

Plantain Pancakes with Fried Eggs and Fresh Fruit

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 ripe plantains
  • 1 + ¼ Tbsp virgin coconut oil
  • 6 organic free-range eggs
  • salt and pepper to taste
  • lots of your favorite fresh fruit
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Directions

  1. Heat a non-stick skillet over med-low heat and add 1 Tbsp coconut oil.
  2. Add your plantains to a bowl or blender and mash them until you have a smooth-ish consistency.
  3. Once the pan is hot, add dollops of your plantain “batter” in about ¼ cup amounts (if you go too big, the pancakes become impossible to flip). Cook for about 2 minutes per side. You can tell they’re ready to flip when a nice crust has begun to form on the side that’s been cooking which allows you to flip it easier.
  4. They will still be very mushy once they are cooked so just be careful when removing them from the skillet.
  5. Meanwhile, heat a separate non-stick skillet or pan or whatever you use to cook your eggs over med-low heat. Once hot, crack your eggs into the pan/skillet/griddle and allow to cook until the egg whites are firm surrounding the yolk. You may have to do your eggs in separate batches if your pan isn’t large enough to cook all at once.
  6. Plate your plantain pancakes with your eggs, season with salt and pepper, and some fresh fruit on the side and enjoy!
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The EASIEST Banana Chocolate Chip Mug Cake

Anyone out there ever struggle to come up with quick, healthy, satisfying dessert options on the fly? You know, it’s after dinner and you’re just craaaaving something to make that ever so annoying sweet tooth stop complaining, but you don’t wanna put in much effort and you don’t wanna throw away a day of good eating and maybe a good workout. Well guess what.

I GOTCHU.

This mug cake, you guys. Let me tell you. It’s a game changer. All you need are 7 ingredients that you for sure have lying around the house, a mug, a microwave, 3 minutes, and a fork. Or your fingers. Whatever floats your boat.

It’s all natural, super healthy, quick, easy, and it’ll make you AND that nagging sweet tooth happy. K I’m done hyping this up now you gotta go make it and see for yourself! Happy Friday and you’re welcome.

 

The EASIEST Banana Chocolate Chip Mug Cake

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ½ mashed ripe banana
  • 1 small egg
  • 1 tbsp raw honey
  • ¼ tsp vanilla extract
  • ¼ cup organic whole wheat flour (adjust accordingly so batter isn’t too dry)
  • ½ tsp baking powder
  • 2 tbsp dark chocolate chips
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Directions

  1. In a mug, mash your banana with a fork then add the egg, honey, and vanilla extract and mix thoroughly with your fork.
  2. Add the remaining ingredients and combine until a nice, thick but smooth batter forms.
  3. Microwave for 45 seconds and remove to check done-ness. You’re looking for a firm, cake-like top that springs back into place when you press it. If it hasn’t reached this point yet, keep microwaving in 15—20 second increments until done (microwave times vary so much depending on mug size and microwave power).
  4. Remove and let cool for a couple minutes then enjoy!
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Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

For those of you who don’t already know, the three main food groups of my childhood were Kraft mac ‘n’ cheese, Lucky Charms, and Ice Cream. SO. When this whole “no more eating dairy or your stomach will kill you from the inside out” thing came to be in my life, I was a little upset to say the least. Granted once I moved out and began university my eating habits began to healthify and I moved a bit away from those three foods, mac ‘n’ cheese was and always will be my favorite food of all time.

I have since been searching the world high and low for a solution to my mac ‘n’ cheese cravings that are seemingly endless that won’t make me sicker than you’d like to know AND after almost 3 years of searching, I’ve finally found my solution!!! I recently discovered a local Edmonton vegan cheese company (who woulda thunk) called For the Love of Cheese and I’m not even kidding you guys, it legit tastes like real cheese. Seriously I’m not even affiliated with them I’m just obsessed with their stuff. ANDDDDDDDD they make the most bomb delicious vegan cheese sauce I have EVER tasted in my entire life of living. I may even like this cheese sauce more than real cheese. Maybe. And it’s entirely plant based and healthy like it’s made from potatoes, carrots, and nutritional yeast.

K anyways so I discovered the cheeze sauce and have since had this healthified mac ‘n’ cheese recipe every day for the past three days and I don’t plan on stopping anytime soon. Sooooo I suggest if you’re in the Edmonton or Calgary area you go get some of this cheese sauce or grab your favorite vegan cheese sauce and make some mac ‘n’ cheese because you guys it’s good for the soul and it will make you happy. Enjoy!

 

 

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 12 oz. container of your favorite vegan cheese sauce (I use For the Love of Cheese’s Vegan Cheeze Sauce)
  • 1 16 oz. package organic brown rice pasta
  • 2 heads broccoli, cut into florets
  • salt, pepper, and/or nutritional yeast to flavor (optional)
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Directions

  1. Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to package directions.
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  3. Meanwhile, add about ½ cup water to a pot and bring to a boil. Add the broccoli, turn the heat down to a simmer, and cover with a lid. Steam for about 3 minutes, or until broccoli is tender.
  4. Once the pasta has been cooked and drained, return it to the pot and add the broccoli and cheese sauce. Heat on low while stirring until everything has reached optimal serving temperature (usually about 2 minutes).
  5. Serve and sprinkle on some salt, pepper, and/or nutritional yeast if you feel so inclined! Enjoy!
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Healthy Maple Cinnamon Pecan Apple Crumble

K any of you out there who say you aren’t dessert people are straight up lying cuz dessert is life. There’s nothing I love more than a healthified dessert, which is why I’ve been making this Healthy Maple Cinnamon Pecan Apple Crumble (plus a lil scoop of coconut nice cream for funsies) on repeat instead of crushing apple pies this holiday season.

SO FREAKIN EASY AND DELICIOUS PEOPLE!!! Not to mention it’s dairy, gluten, and refined-sugar free!!! AND it’s basically just like eating some apple and oatmeal. So break out your apples and get to chopping because you’re about to be hooked on this holiday season staple. Enjoy!!!

Healthy Maple Cinnamon Pecan Apple Crumble

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 apples, cored and diced (I like using Macintosh apples)
  • 2 tsp tapioca starch
  • 2 tsp cinnamon
  • 1 cup gluten-free rolled oats
  • ¼ cup almond flour
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp maple extract
  • Bites By Bai Dairy-Free Coconut Nice Cream to scoop on top (optional)

Directions

  1. Pre-heat your oven to 350 degrees F and grease a 9-inch pie tin with coconut oil (or your oil of choice).
  2. In a medium sized bowl, add your apples, tapioca starch, and 2 tsp cinnamon. Mix together until all your apples are coated and then spread in the bottom of the pie tin.
  3. Mix together your oats, almond flour, pecans, ½ tsp cinnamon, maple syrup, coconut oil, and maple extract. Then, press it lightly on top of your apples.
  4. Bake for about 45 minutes, or until top is firm and golden.
  5. Remove from the oven and allow to cool for 10 minutes until serving. Serve with a scoop of coconut nice cream (optional).


Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!