The Easiest Pickled Veggies

Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.

BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?

PICKLE THEM.

That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.

Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”

Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.

So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!

The Easiest Pickled Veggies

  • Servings: 4 Jars
  • Difficulty: easy
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Ingredients

  • 500 ml white wine vinegar
  • 500 ml water
  • 1/3 cup raw honey
  • ¼ cup salt
  • ½ red onion, sliced
  • 4 Tbsp mustard seeds
  • 4 Tbsp black peppercorns
  • 1 cup dill
  • 8 cloves garlic
  • 4 sterilized mason jars
  • 4 cups total of whatever veggies you’d like to pickle (I did 1 cup each of radishes, carrots, red onion, and cauliflower)

Directions

  1. In a large pot, bring the vinegar, water, honey, and salt to a simmer over medium heat.
  2. Meanwhile, split the red onion, mustard seeds, peppercorns, dill, and garlic cloves evenly amongst your jars. Then fill them with your veggies.
  3. Once the salt and honey has dissolved, pour your brine into the mason jars and seal. Place them in the refrigerator for at least a week before using.

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Dairy, Gluten, and Refined Sugar Free Bananas Foster Waffles with Caramel Drizzle

I knew 100% as SOON as I saw Rachel’s Good Eat’s 5-Ingredient Healthy Salted Caramel Sauce what I would be putting under it. I had some bananas foster french toast with caramel drizzle once and ever since I’ve been hooked on the combo.

BUT. My only issue with this addicting combo? Yeah, good luck trying to find a dairy and refined sugar free caramel sauce – until now. So now I’m afraid all my inner caramel-drizzled obsessions will be coming out, so stay tuned for much, much more. But for now, you’re just gonna have to settle for these spectacular dairy, gluten, and refined sugar free bananas foster caramel waffles.

Okay I’ve gotta go now, just typing this has me craving more of these guys. Enjoy!

Dairy, Gluten, and Refined Sugar Free Bananas Foster Oats with Caramel Drizzle

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. Pre-heat your waffle iron and rub down with coconut oil if not non-stick already.
  2. In a bowl, combine your oat flour, baking powder, ½ tsp cinnamon, and pinch of salt.
  3. In a separate bowl, whisk together your eggs, cashew milk, 1 Tbsp MCT oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Add your mix to the waffle iron and let cook for about 1-3 minutes depending on your waffle iron size and shape. I used a small square waffle iron and the recipe made four waffles and took about 2 minutes to cook.
  6. Meanwhile, heat a small pan over medium-low heat and add the remaining MCT oil.
  7. Once the oil is hot, add the sliced bananas and cinnamon and fry for about 1-2 minutes on each side.
  8. Serve the waffles topped with the fried bananas, walnuts, and Rachel’s Good Eat’s caramel drizzle. Enjoy!


Nutrient Packed Pumpkin Spice Roasted Pumpkin Seeds

pumpkin spice roasted pumpkin seeds

Okay guys. I’m a firm believer in making my own versions of stuff otherwise purchased already made for you, soooooo when I decided to make my own pumpkin puree from an actual pumpkin as opposed to buying the storebought canned stuff, I had lotsa leftover pumpkin seeds.

*Insert lightbulb popping up above my head*

I hadn’t even thought about the seeds before that moment, but obviously I wasn’t going to waste them! And since it’s pumpkin spice season, I had to keep the trend alive. Thus began my new tradition of pumpkin spiced pumpkin seeds on just about everything. TBH I think my next project with them will be a granola, but we’ll see. But I’m getting off topic here.

While these guys are absolutely da bomb (and great for packing in lunches *hint hint my parents out there), I was more shocked to find out how absolutely amazing pumpkin seeds are for our oh-so-important bodies! While my pumpkin seeds were roasting, I took the liberty of looking up their health benefits, and I was absolutely floored. Did you know that pumpkin seeds are absolutely loaded with healthy fats, magnesium, zinc, potassium, calcium, protein, AND fiber?! Oh, and antioxidants. And they contain tryptophan. And I could keep going, but I think you guys get the hint.

So now I’ve decided that once this Fall is over, pumpkin season will never be over because I will 100% be keeping this trend alive year-round for my health’s sake. And you should too. So start with me by making thess super simple and super scrumptious pumpkin seeds!

 

Nutrient-Packed Pumpkin Spice Roasted Pumpkin Seeds

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 cup fresh pumpkin seeds (I used the seeds out of a pie pumpkin)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp of each: nutmeg, ground ginger, ground cloves
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Directions

  1. Preheat your oven to 400 degrees F.
  2. Add all your ingredients together in a bowl and mix until all the seeds are evenly coated.
  3. Spread them out evenly on a parchment paper lined baking sheet and roast for 10-12 minutes until they’re crisp and golden. Enjoy!
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Refined-Sugar Free Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding

What is this, Bailey? Yet another breakfast recipe?!

YOU BETTER BELIEVE IT PEOPLE!

Or I guess it could be an anytime snack or dessert too, but I usually eat it for breakfast.

I will forever and ever post all the breakfast recipes because there’s just an endless amount of delicious options and I want you all to be able to share in that deliciousness! So here I bring to you the refined-sugar free goodness that is chia seed pudding topped with scrumptious homemade (and easssssyyyyy as can be to make) strawberry chia jam plus a lil extra toppings, obviously.

Holllaaaaaaaaaa!

I love chia seed pudding and I love jam even more, but PSA: most store-bought chia seed pudding and jam is LOADED with added sugars and additives which can be detrimental to your gut. Not to mention, refined sugar actually tricks your brain into thinking you’re still hungry long past the point of fullness. No bueno. It also kills the good bacteria in your gut which you need for proper digestion and to keep you feeling your best!

So moral of the story here is: when it’s at all possible, you should make your own versions of your favorite store-bought goodies so you know EXACTLY what’s going in what you’re putting in your bodies. Remember, you only have one body and you gotta feed it properly so it lasts as long as possible! Oh, and also you should make this Strawberry Chia Seed Pudding because it’s da bombbbbbb.

Have a wonderful Tuesday my peeps!

Refined-Sugar Free Strawberry Chia Seed Pudding

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. In a mason jar or Tupperware container, combine all ingredients for the chia seed pudding and mix thoroughly. I usually put the lid on and shake to mix!
  2. Place the chia seed pudding mixture in the fridge for 3-4 hours or overnight to thicken up.
  3. Once your chia seed pudding is thick, pour half into a bowl or jar and then layer on half of the strawberry jam. Sprinkle on your toppings and enjoy!


The Perfect Protein Pancake Pizza

Pancake pizza

Okay guys, I know you all know Mother’s Day is tomorrow and I know you’re all totally on top of things and already have the best day lined up for all those beautiful, amazing, wonderful mommas out there. BUUUUUTTTTT, just in case you don’t have anything prepared, I’ve gotcha covered.

So all the moms out there deserve the world, right? Without our precious momma bears, we would not be here today so they deserve to be pampered and spoiled all day long this Mother’s Day (and every day tbh because they da bomb and they just deserve it). SO what could be more perfect for spoiling mom than combining two of the greatest foods of all time and bringing it to her in bed? Nothing. Nothing could be a better start to her day I’ll letcha know right now.

So yeah, in case you haven’t gotten the hint by now from the title of this post, YES I have done it. I combined pancakes and pizza. And oh baby, what a combo. Seriously, it’s a breakfast pizza people! All your favorite toppings loaded onto a giant warm, fluffy, protein-packed pancake and sliced up into perfect little portions ready to dip in syrup (if you’d like) and share with the whole fam.

GENNNIUSSSSSSS.

And this isn’t your average pancake, either. It’s a super pancake. Your average pancakes are full of processed white flour, sugar, milk, and who knows what else to try to entice you to eat them (which I get it, they’re so tasty), but this guy is just as tasty (IF NOT TASTIER) as those average garbage-filled pancakes and IS GOOD FOR YOU!!! Duh. Gotta get those nutrients for you and momma so she can live a long healthy life too!

I’m talking oats, eggs, cinnamon, coconut oil, and collagen peptides. So what does that mean for you? Fiber, protein, anti-inflammatory properties, healthy fats, and skin health (and more, more, more)! All that from a pancake! And we haven’t even gotten to the toppings yet. Is this even real life? Yes. Yes it is.

So take all that yummy nutritious goodness and load it up with your favorite toppings (might I recommend peanut butter, bananas, and some bluebs *drool*) and bring it to yo momma! Easy as (pizza) pie. Enjoy, and happy mother’s day to all you wonderful momma bears out there! You da real MVPs!

PS I just wanted to give a special shoutout to my very own momma bear Cath for being the best, most wonderful, amazing, caring, kind, giving human being alive. Seriously, (cuz I know you’re reading this right now) I don’t know how you do it. Thanks for teaching me everything I know, I wouldn’t be making any of this delicious food without you!

Protein Pancake Pizza

  • Servings: 6 slices
  • Difficulty: easy
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Ingredients

  • 2 organic free-range eggs
  • ¼ cup Silk Unsweetened Original Cashew Milk
  • 1 Tbsp melted virgin coconut oil
  • ½ tsp vanilla extract
  • ½ cup oat flour
  • 1 Tbsp coconut flour
  • 1 Tbsp Collagen Peptides
  • ½ tsp baking powder
  • ¼ tsp salt
  • a dash of cinnamon
  • Toppings!! I used: natural peanut butter, natural raspberry jam, fresh strawberries, bananas, blueberries, pears, and raspberries, chia seeds, maple syrup, unsweetened shredded coconut, lactose-free vanilla yogurt, peanuts, and dark chocolate chips.
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Directions

  1. Heat a large skillet or non-stick pan over medium heat. If using a skillet, I would melt a little coconut oil in the pan to keep your pancake from sticking when you pour it in.
  2. Combine all ingredients (besides toppings) in a blender and blend until everything is thoroughly combined.
  3. Pour into your pan and allow to cook until it’s bubbly and firm around the edges (about 1-2 minutes) and then flip and cook for the same amount of time on the other side.
  4. Remove to a plate and allow to cool for about 5 minutes before topping. Since I wanted to make each slice with a different topping, I sliced mine first and then topped, however if you’re going to make the whole pancake pizza with the same toppings I would recommend topping it and then slicing. Enjoy!
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