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Healthfoodsnob

An unpretentious approach to healthy living.
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oatmeal banana pancakes

oatmeal banana pancakes

March 11, 2015

Ingredients:

  • 2 ripe bananas
  • 2 eggs (or flax eggs to make it vegan, 1T ground flax whisked with 1T warm water, set in the fridge for 15 minutes)
  • 1/2C oats
  • dash of cinnamon, salt and vanilla

Blend all ingredients in a food processor and pour onto a hot pan with some coconut oil on it. Add a bunch of fresh or frozen blueberries. Flip once and enjoy with some nuts, maple syrup and whatever else you like.

 

Tags breakfast, glutenfree, pancakes
← vegan borschtWarm salad bowl →

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Happy #EarthDay, think green, act green, drink green 🌏 💚
For all those peanut butter snobs // these cookies are pretty quick and easy to make and really hit the spot Ingredients 1C peanut butter (or half pb and half another nut butter, sub tahini for a nut free version) 1/2C brown sugar 1/3C maple syrup 2t vanilla extract 2/3C oat flour (just pulverize close to 1C oats in your blender to make this) 1t baking soda 1/8t salt 1/4C water or almond milk Preheat your oven to 350 degrees. In a large bowl, mix together the peanut butter, brown sugar and maple syrup. Add in the vanilla and beat for another 30 seconds. In a separate bowl, mix together the dry ingredients. Then take your peanut butter mix and add it to the dry mix. Add the water and continue to beat until it’s all mixed together. Line a baking sheet with parchment paper & roll the dough into balls placing on your pan, then flattening them with a fork in a crisscross pattern. Bake for 8-10 minutes, or until just starting to brown at the edges. Cool and store in an airtight container (if there are any leftover!) #healthfoodsnob
Turns out you can make friends with salad...rolls // these salad rolls are vegan, gluten-free and oh so yummy. The prep is the hardest part so I recommend cleaning and chopping lots of veggies at once so you have them on hand when you get the craving for more, because trust me, you will. 👇🏽 the how to For the wraps you will need: rice paper wraps vermicelli noodles all the stuffing: romaine lettuce, cucumbers, carrots, avocado, tofu, jalapeños, basil, mint...anything you like. Slice your veg into long strips and douse them in tamari while you prepare the other ingredients. For the dressing whisk all the below ingredients together in a bowl. I eyeballed this so taste as you go (this is enough for one person) 1-2T almond butter 2T tamari or low-sodium soy sauce 1t minced ginger 1T maple syrup squeeze of lime 1t sesame oil (optional) 1T water to thin it out (optional) Cook your vermicelli noodles by boiling them in water for 3 minutes, rinse in cold water, drain and pat dry. Prepare very warm water in a large bowl and dip a rice wrap in it until it’s softened and place on a cutting board wiping off excess water. You don’t need to dip it long as that can make it harder to work with, it will continue to absorb water while you work. Top with romaine lettuce first (it keeps all the ingredients in), then your noodles and veg, wrap tightly, tucking the bottom of the wrap in like a burrito. Enjoy with your almond butter dip #healthfoodsnob
Pro tip // don’t let your veggies go bad. If they’re starting to wilt, chop them up, toss them in some oil and top with your favourite spices. Throw them in the oven and bake them at 350 degrees for 15-40 minutes flipping part way (longer for root veg). Enjoy them as a warm salad or as a side 🌈 #healthfoodsnob #protip
Kale and Brussels Sprout slaw // I love this slaw because you can make it in big batches as the salad doesn't wilt. The dressing is refined sugar and oil free but has a lot of depth and flavour. It’s also quick and easy to make and good for a few days. De-stem your raw kale and chop the stem off your raw Brussels sprouts. Throw them in the food processor and pulse while scraping down the sides. I used one bunch of kale and approximately 20 Brussels sprouts. For the dressing: 3T dijon mustard 3T honey or maple syrup to make it vegan, both ways are delicious 1.5T apple cider vinegar S&P squeeze of lemon dash of cayenne 1/2 clove garlic Mix all the ingredients together in a bowl or food processor. Toast pine nuts, pepitas or almond slivers for crunch and add cranberries for sweet. Toss it all together for a delicious and filling salad. Add some Parmesan, or don't #healthfoodsnob
Meal prep time // quinoa 🥚 bake for all you protein snobs Ingredients: 1C quinoa (uncooked) 8 eggs 1/4C cheese, grated 1C Mushrooms 1 medium green pepper, finely chopped 1 medium onion, finely chopped 1 zucchini, finely chopped Other veg that you enjoy, like tomatoes, jalapenos etc. Preheat your oven to 350 degrees. Put the quinoa in a pot and add 2C water, bring to a boil, cover and simmer until the water absorbs. Fluff and set aside. Chop up your veggies and fry them up until they've softened, about 3-5 minutes. Once your quinoa has cooled, add two beaten eggs and the cheese together and pour into a greased cake pan. Put in the oven until cooked, about 10-15 minutes. Mix together your remaining eggs and vegetables and add to the quinoa and egg bake. Pop the bake back in the oven for about 15-20 minutes or until cooked. Put into Tupperware and take for breakfast or lunches for the week, good for 3-4 days #healthfoodsnob
Tis the season for gingerbread...muffins // Any iron snobs out there? Molasses are high in iron making these gingerbread muffins a healthy and tasty treat! Grab the recipe 👇🏼 1C cup flour (whole-wheat or regular) 1/2C oat flour 1t baking soda 1 1/2t cinnamon 1/2t dried ground ginger 1t pumpkin spice 1/4t salt 3T peanut butter or coconut oil 1/4C pure maple syrup 1/4C molasses 1 egg or flax egg if vegan 1 teaspoon vanilla 1/3C plain greek yogurt or 1/3C unsweetened apple sauce if vegan 1/2C unsweetened vanilla almond milk 1/3C vegan or regular chocolate chips Preheat your oven to 350 degrees. Mix the dry ingredients in one bowl and the wet ingredients in another then whisk them all together. Take your lined muffin tray and spray the liners with a bit of oil. Place in the oven for 18-22 minutes or until a toothpick comes out clean. Take out and let cool, then enjoy with some icing sugar on top! #healthfoodsnob
Homemade vegan London fog // brew a strong 1/2C of earl grey tea. Whisk 1/2C almond milk on the stove with a dash of vanilla and 1T maple syrup. Add to your boiled tea and enjoy with some cinnamon on top! #healthfoodsnob
Are you a dipping snob? Try this spicy Mexican quinoa salad hack for a protein-packed, fibre-rich option // salad recipe at the link in profile, add some salsa and grab your favourite chips. Starting dipping and enjoy this guilt-free snack, throw some 🥑 in for good measure #healthfoodsnob
#tbt // throwing back to summer when vegan blueberry lemon cheesecakes were on the menu #healthfoodsnob
coconut lemon cashew balls // for those snobs that need a (natural) sugar fix, these will fill you up and fulfill that craving. Ingredients 1C cashews 1C dates, soaked if dried out 1/4C white or dark chia seeds 1/2C coconut flakes (and an extra 1/2C on the side for rolling) juice of half a lemon lemon zest from one lemon dash of vanilla dash of salt put all the ingredients in your food processor, scraping down the sides as you go. Once it's pretty well mixed, take it out and put the remaining 1/2C coconut flakes on a plate -- sometimes having slightly wet hands is best for this since it can be quite sticky. Roll into 1" balls and then roll in the coconut flakes. Makes about 8-10 balls total. Save half to eat now and freeze the other half in an airtight container to enjoy anytime you need a fix, enjoy! #healthfoodsnob
Salt n' vinegar chickpeas // for all those snacking snobs Rinse a can of chickpeas under running water, add them to a pot and cover the chickpeas with white vinegar. Bring to a boil and then let simmer for 30-minutes. Meanwhile, preheat your oven to 350 degrees. Once you've boiled your chickpeas long enough, drain and let cool. Then add them to a baking pan, roll them in olive oil and sprinkle with salt. Baked for 30-35 minutes flipping halfway. Let them cool and enjoy fresh for a nice crunch or store them in an airtight container and enjoy them later on (they'll get a little soft this way, still delicious though) Ingredients 1 can chickpeas, rinsed 1-1/2 C white vinegar (enough to cover the chickpeas) 2T olive oil Salt and pepper Recipe c/o @ohsheglows
  • healthfoodsnob
    What’s brewing? Gingerbread muffins, that’s what! https://t.co/RujfBQYLTp
    about 4 months ago
  • healthfoodsnob
    Add some salsa to this spicy Mexican quinoa salad and get to dipping! Recipe https://t.co/bmOsYkbN06 #vegan #healthy https://t.co/zphegMGk6p
    about 4 months ago
  • healthfoodsnob
    raw vegan pumpkin pie cheesecake treats https://t.co/iUS8JGUzrH #vegan #healthfoodsnob #yummy https://t.co/xE7HAiYlkb
    about 4 months ago

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