Whole Wheat Blueberry Pancakes

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Pancakes are one thing that I prefer to make from scratch. Most people would rather just the boxed mix but I am a firm believer in making my own pancakes, which is mostly because then I can make fun, healthy concoctions.  I made this recipe which is egg free and low calorie. They were really good but I do plan on improving the recipe in the future.

I used this recipe from Foodie Fiasco and instead of just plain pancakes I added blueberries for a sweet and fun touch to the dish.  One of the reasons I love this recipe is because it is so simple, all you do is combine the ingredients and together and pour into a skillet. Simple, easy, and quick. For me, recipes that allow me to move fast in the morning is always a plus. I have a hard time making breakfast food because there just simply isn’t enough time.

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I’ve been in a pancake and waffle mood lately.  Typically, these are foods that I only eat when I indulge, but recently, I’ve been craving them on a normal morning, which is fine because they are so yummy and delicious.  Also, this is a great step for me in self improvement because I’ve been allowing myself to eat them normally.  My relationship with all kinds of food has significantly improved.  I don’t have negative association of certain foods and food fears, and I allow myself to relax and eat what my body wants and needs, rather than what I believe is “healthy.”

So overall, I’ve made some big steps in self acceptance and recovery this year, and I plan on going deeper into that development in another blog post.  Also, I’ve been super MIA lately on my blog because my life has been super hectic right now, but I plan to start updating more regularly. I update my instagram more frequently so follow me on there if you want to more updates, more often 🙂   But for right now, enjoy these yummy blueberry pancakes!

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Recipe found here.

What you need

*I doubled the original recipe, so if you want the original measurements, just halve these

1/2  cup white whole wheat flour

1 tablespoon baking powder

pinch salt

1/2  cup almond milk

1 tablespoon unsweetened applesauce

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon apple cider vinegar

sweetener, to taste (I used coconut sugar)

What To Do
In a medium bowl, combine all ingredients and stir until completely combined. Allow the batter to sit for a minute while the pan is heating up.
Spray a skillet with cooking spray (I used coconut oil spray) and heat over medium heat. Once the pan is hot, pour the batter into the pan in 2 tablespoon rounds (or larger, depending on desired size) and cook until golden, about 2-3 minutes. Flip and cook for a few more minutes, then transfer to a plate.

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Note* these pancakes have a pretty strong whole wheat flavor, which I like, but if you aren’t on board with it, you could always use regular flour 🙂

Hope you liked these pancakes and are enjoying your morning!

Love,

Jess

Green Monster Smoothie

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OMG.  Green Smoothies are not usually my thing, since whenever I make them they always turn out brown and look disgusting. But the other day I made the most incredible, yummy, and prettiest green smoothie ever, and I just had to share the recipe. I love my instagram, and the best part about it is that I can follow so many different food bloggers, and find out so many new health tips just by scrolling through pictures.  The other day I was reading how a great way to start off your day is with a banana smoothie. Now, for me, a smoothie almost isn’t a smoothie if it doesnt have bananas in it, but I can’t do just a plain banana smoothie-I need to have other flavors in there.  So since I had kale in the house, and an avocado, I figured lets try out a green smoothie one last time.

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Now the key to making green smoothies look pretty is by not putting berries in it.  Or any other dark colored fruit/veggie.  I always wanted to throw all the fruit I had in the blender, and its basic knowledge that when green mixes with pink, funky things will happen. So I decided to keep it simple.

What you need

Handful of Kale

A few chunks of honeydew and pineapple

Half an avocado

Half a container of vanilla greek yogurt

Frozen banana

Little bit of water

Now I didn’t really measure any of this out.  I basically just shoved as much as I could into my nutribullet. The water is important though, because without it you will get a really, really thick smoothie. I usually start with a little, and if it isn’t blending add more.  It just depends on how thick or thin you want your smoothie.

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I have to say though, starting your day off with a smoothie is a really great idea. It gets you energized and refreshed, without making you feel too full or bloated.  Its also a great way to incorporate fruits and veggies into your day. Let me know if you try it and if you like it!

Also, follow me on instagram!

Love, Jess

Cinnamon Raisin Cookie Oatmeal

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Nutcracker has been underway for about 3 weekends now, and it has been very exciting but very exhausting.  For some reason, my favorite pre performance breakfast is oatmeal.  Its just a great way to get carbs into the day and keep you full and satisfied.  I really love creating fun oatmeal recipes, because just plain oatmeal is really boring. Today i made a cinnamon raisin oatmeal and topped it with a brown sugar crumble, which literally made it taste like a cookie.

The crumble, however, is really difficult to make, not because its complex, but because getting accurate measurements is nearly impossible.  Its one of those things where you have to continue to add as you go to get the right consistency and texture.

What you need

1 cup water

1/2 cup old fashioned or rolled oats

1/4 teaspoon almond extract

1/2 teaspoon cinnamon* (I would add a tiny bit more if you like a lot of flavor)

Sprinkle of raisins

*optional hemp or chia seeds

Crumble

1/2 cup flour

a little less than 1/4 cup brown sugar

2 teaspoons butter chopped

1/2 teaspoon cinnamon

*** Like I said before keep adding butter and brown sugar until you get a good crumbly texture, these are only guestimates.

Pour water into a pot over the stove and set on medium heat.  Once water is boiled, pour oats, cinnamon, raisins, almond extract, and any additional seeds you would like.  Stir occasionally for about 5-7 minutes.  While doing this, mix the flour, brown sugar, butter and cinnamon in a food processor on low.  Once oatmeal is cooked, serve in a bowl and top with crumble topping.  Enjoy!

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Hope you love my cookie inspired oatmeal!

Love,

Jess

Apple Pie Pancakes

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I haven’t had pancakes in a really long time.  I’m always reluctant to make them because its just carbs and I have to take the time to cook them.  In reality, pancakes are one of the easiest things to make, but I’m not a morning person, so the only thing I want to do when I wake up is grab a coffee and an english muffin.  Today, however, was different. Its a beautiful Sunday, and I figured a nice way to enjoy my morning would be to make some delicious pancakes and indulge in a wonderful breakfast treat that I hadn’t had in a while.

Of course, the predominant fruit in my house is apples, so I decided to make apple pie pancakes.  I was looking through my recent recipes and I realized they’ve all used apples in them.  I swear to you, this was not done on purpose, but its the simple fact that apples are delicious, especially this time a year.  Also, my dad is kinda crazy and insists on eating like 2 apples a day, so we end up always having a billion apples in the house.

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The recipe I decided to use is from Chocolate Covered Katie.  The only thing I really changed was the amount of sugar used.  I cut back, only using half a tablespoon.  She recommends serving them à la mode, but I was not in the mood for ice cream early in the morning, so I passed, but feel free to use ice cream as a topper instead of syrup. I also used a little more than a 1/3 of a cup of milk.  What I would recommend is put in the 1/3 cup and stir, and then depending on your preference for the thickness of pancakes, slowly add small amounts of milk until you get your desired consistency.

1/3 cup flour (ww pastry, white, spelt, or arrowhead mills’ gf mix)
2 tbsp rolled oats
1/2 cup finely-chopped apple
1 tsp cinnamon
2/3 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
1/2 tbsp sugar
1/3 cup milk of choice (or more, for thinner pancakes)
1 tbsp oil (coconut oil is delicious here!) or vegan butter, and reduce milk by that amount
Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup or ice cream, and enjoy!

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Love,

Jess

Cinnamon Oatmeal Apple Bread

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Woah, it has been a while.  I thought it had only been 2 weeks but it turns out it has been 3 weeks since I’ve last posted which is really weird and not good.  I have been insanely busy lately though.  It is officially Nutcracker season, and now with rehearsals during the day in addition to all my ballet classes, it leaves little time for school, and no time for blogging.  I really wanted to make halloween treats to share, but like I’ve said before, my schedule has been crazy these past few weeks.

This is a dish I made a while ago, but I really loved it and wanted to share.  It wasn’t perfect, but that was mostly my fault because I didn’t put enough oil in the dish.  If you use the correct amount, which I will put on here, your bread will come out yummy, and not crumbly! Apples are one of my favorite fruits, and I love apple baked goods even more.  Since its fall, I’ve decided to go crazy with apples, and I’ve been eating them all the time and baking them in everything.

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This is Cinnamon Oatmeal Apple Bread.  The original recipe is from Lovely Little Kitchen, and she used a glaze on top, which I left off.  This wasn’t for any purpose, I simply forgot about it…Whoops. This recipe is supposed to make 2 regular loaves, but I ended up making 3 mini loaves.

CINNAMON OATMEAL APPLE BREAD

Original Recipe: Lovely Little Kitchen

Serves: 2 loaves or 3 mini loaves.

Ingredients:
1 3/4 cups whole wheat pastry flour
1 cup old fashioned oats
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 cup sugar
3/4 cup coconut oil
2 eggs beaten
1/2 cup plain nonfat Greek yogurt
1 cup applesauce
1/2 teaspoon vanilla

Directions:
Preheat oven to 350 degrees, and grease two loaf pans or 3 mini loaf pans.
In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
Divide batter between the two loaf pans and bake for 43-45 minutes, or until a toothpick inserted into the center comes out clean.

After it cools for a bit, remove from pans and set on a cooling rack. Let cool, and enjoy!

*When baking I found that it took a little longer than 45 minutes.  Check at that time and then continually check after that till toothpick comes out clean.

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I found that it was still super yummy without the glaze, but by all means use her glaze recipe because it will only make it better.

I hope you like it and Happy Halloween!

Love,

Jess

Peanut Butter and Strawberry Oatmeal

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So everyone loves Peanut Butter and Jelly right? Its a classic combo that is comforting and makes you feel like your a kid again.  Well, recently instead of using jam, I’ve been using fresh strawberries.  My morning breakfasts have been an english muffin with peanut butter and topped with fresh strawberries.  Its basically like jam just in whole fruit form.  Better for you and more fun.

So I thought why not recreate it in oatmeal form?  It turned out to be a wonderful idea and it turned out really pretty too.  I cooked the strawberries into the oatmeal, which gave the oatmeal a pink tint.  As a lover of all things pink, this was pretty awesome.

So it was a really simple recipe, as long as you have strawberries and peanut butter, you’re good to go.

What you need

1/2 cup oats

1 cup water

3-4 strawberries chopped

1 TBSP Peanut Butter

Bring water to a boil and pour in oats.  As oats cook add 1/2 of the strawberries in and stir.  Let cook for 5-7 minutes if your using quick cooking oats.  Once cooked, serve into a bowl and top with more strawberries and peanut butter.

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Like I said, its super simple and really easy.  Just a standard oatmeal recipe.  I like to find different ways to make oatmeal because if oatmeal is plain, it can be boring and bland.  Hope you liked my pink oatmeal!

Love,

Jess

Healthy Apple Muffins

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Fall is here! Yay! I love fall, the trees change color, the weather gets cooler, and pumpkins and apples become a staple in your household-what could be better?  In celebration of fall arriving, I made apple muffins!  I really wanted to make a recipe that was on the healthier side because I love muffins, but they can pack in calories and fat.  Also, ballet is in full swing, and healthier muffins just make me feel better.

My sister can get annoyed sometimes when all I make is low fat desserts, and no matter how much we all want them to taste exactly the same, full butter and oil desserts just taste better.  Theres no denying it.  However, I did win her over with these muffins.  She loved them- I think more than I did.

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She, unfortunately had a case of bad luck with apple muffins this weeks, which is why I wanted to make them for her.  My mom made apple muffins, which were really yummy, and unfortunately, we live in a wooded area and its ant season.  Well, we left the muffins on the counter uncovered, and the ants attacked.  Needless to say we got a pest control person to come out and spray the whole house down, so we are now ant free, but unfortunately our muffins weren’t.  That was one of the reasons I didn’t bake anything for an entire week.

Anyway, so after that fiasco, my sister bought an apple muffin at the local bakery.  This time it was left on the counter wrapped in plastic.  We left and one of our cats came up onto the counter and knocked it on the floor.  We returned to it being devoured by all three of our dogs.

Sooo, baked goods have not been surviving well in my household these last few days.

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I made my muffins with determination and kept them out of reach on a top shelf in the kitchen, which seemed to work out great. I used a healthy apple muffin recipe from A Pinch of Yum,  You can locate the original here.

What you need

For the apple muffins:
1½ cups finely chopped apples- I had a massive golden delicious that worked wonderfully
⅓ cup coconut oil-melted
1 cup milk
2 teaspoons white vinegar
⅓ cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup all purpose flour
1½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon allspice
For the topping:
2 tablespoons butter
3 tablespoons white sugar
½ teaspoon cinnamon

Microwave the milk for a few seconds to bring it to room temperature.  Add the vinegar to the milk and let it sit for a few minutes.

If you have unmelted coconut oil, you can microwave it or put it on a stove and heat it till its liquid.

Preheat the oven to 350 degrees. In a large bowl, whisk the coconut oil, buttermilk, brown sugar, egg, and vanilla until smooth.

Add the flours, baking soda, baking powder, salt, and allspice. Stir until just combined. Fold in the apples. Scoop the mixture into a greased or lined muffin tin – mini, regular, or jumbo sizes will all work.

For the topping:

Melt the butter and add the sugar and cinnamon, then spoon over the tops of the muffins.

The amount of topping is up to you, these measurements gave me just enough for all 12 muffins.  I would recommend doubling it if you want a lot of topping.

Also, if you love cinnamon, add more of it to the muffins-Go crazy!

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Hope you liked the recipe and are enjoying the beginning of fall!

Love,

Jess