It’s Shrove Tuesday / Pancake Tuesday today!
It’s Pancake Tuesday, Shrove Tuesday or Fat Tuesday … whatever ya wanna call it it’s fine by me! If you’re not familiar with it then just click on Shrove Tuesday & Fat Tuesday and the links will fill you in. As per tradition I made pancakes for my kids to enjoy this morning. I put together some super fast and easy pancakes while packing school lunches and getting my crew out the door on time. I made super Cinnamon vegan pancakes and Cinnamon & Blueberry pancakes as per my 9 year old’s request. When I’m in a big hurry (like today) I use a premixed flour pancake mix sometimes which contains healthy whole grains like brown rice, teff, spelt and quinoa flour. I like having a bag of the premixed flour handy but they sometimes contain sugar and I prefer sugar-free options. To sweeten my pancakes I’ve only been using sugar-free powder stevia and I love the results! I find the liquid stevia way too bitter in taste however so I stick to the powder form. That way the only sugar we are actually putting on our pancakes is the 100% natural Canadian maple syrup and the natural sweetness from the berries. I sometimes skip the maple syrup and just add a touch of pure organic coconut oil on top as an even healthier alternative … yea bring on the yummy good fats! Below is the in a rush on a school day recipe I used this morning 🙂
CINNAMON / BLUEBERRY CINNAMON PANCAKES
- 1 cup of your favourite flour mix
- 1 tsp. aluminum free Baking Powder
- 1/4 cup filtered water
- 1/3 -1/2 cup unsweetened almond milk
- 1 melted tbsp. of coconut oil
- 3 packets of stevia
- 3 tbsp. flaxmeal mixed with 9 tbsp. of water, let sit for a couple of minutes to thicken up
- 1 tbsp. cinnamon, or to taste
- 1 pint of blueberries, I usually save some for garnish on top
- You will also need vegan butter or coconut to coat your pan for cooking
- Mix your flaxmeal with water and let it sit.
- In a medium-sized bowl add the flour, baking powder, cinnamon, and stevia. Mix well.
- Heat a frying pan with a vegan butter or coconut oil
- In a small bowl add the water, milk and the coconut oil and mix well. When adding the milk add in 1/3 cup and you can add more if needed afterward.
- Add the wet ingredients into the dry. Add in extra milk if you find your batter is too dry. Also add in the flaxmeal as well and combine. Don’t over mix however or your pancakes wont be as fluffy.
- Transfer the pancake mix to your preheated frying pan or griddle. They cook up fast so keep an eye on them.
- As far as the blueberries go I usually add them in to my batter once I’ve made some plain cinnamon ones as some of my kids prefer them without the blueberries. Then I gently add the blueberries into the batter and cook up the rest.
*This recipe makes about 6 good-sized pancakes so I normally double it.*
Healthy Banana Blueberry Oat Cookies!
My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂
Banana Blueberry Oat Cookies
- 1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
- 2 organic mashed banana
- 1 tsp. cinnamon, or to taste
- 1/3 cup blueberries
- Preheat oven to 325 F
- Line a baking sheet with parchment paper
- Mash the two bananas in a medium sized bowl
- Add the oats and cinnamon. Combine really well.
- With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.
* You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *
* These quantities made 9 cookies for me*
Chocolate Mousse Pie!
This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂
*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*
- 3 large avocados
- 1 cup unsweetened cocoa
- 1/2 cup agave
- 1/3 cup unsweetened almond milk
- 1/3 cup pure maple syrup
- 1 pre-made graham cracker pie crust/shell
- 1/2 tsp. pure vanilla extract (optional)
- 1/2 cup medjool dates
- Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
- In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
- Add the mixture into your pre-made pie shell and smooth it out.
- Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.
*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*
Christmas Chocolate Mousse Pie!
My kids are really picky and I’ve made many chocolate muffins but this is the favourite in my house! So now that I created a recipe that’s finally a hit with everyone I’m sticking to it! No more playing around with ingredients anymore when it comes to chocolate muffins/cupcakes in my house! LOL These muffins are really fast to make and have very simple ingredients. Sometimes the simpler recipes create the best outcome!
I want to mention that depending on the flour that you choose to use you may need to use a little more milk in the recipe. If you find it a little too dry then add 1 tbsp. more milk at a time. I tried to cut the sugar down in my recipe but that didn’t work out so well with my taste testing crew over here. Ugh! So it’s best to use 1/2 cup for best results. In order to make myself feel better I only add a few mini chocolate chips on top of each muffin instead of adding them into the batter. I cut down on sugar in that sense and the kids didn’t notice. Hey sometimes you have to be a little sneaky if it’s for their best interest right? 🙂
Here is my super easy and kid approved recipe …
CHOCOLATE MUFFINS WITH MINI CHIPS
* Makes 12 Muffins*
- 1 1/2 cups flour, I usually use brown rice flour or spelt flour. I’ve also used a mix of regular unbleached flour and brown rice flour and it worked really well.
- 2 tsp. baking powder
- 1/3 cup veggie or coconut oil
- 1/4 cup cocoa powder, you can add more if you like a stronger chocolate taste.
- 1/2 tsp. pure vanilla extract
- 3 tbsp. flaxmeal
- 6 tbsp. water
- 1 cup unsweetened almond milk. Depending on the type of flour you use you may need up to 1/4 cup extra as some flours draw in the moisture more than others.
- 1/2 cup coconut sugar
- Handful of vegan mini chocolate chips
You will need:
- 3 mixing bowls: 1 large, 1 medium & 1 small
- 1 muffin tin (for 12 muffins)
- 12 paper muffin liners
- Preheat oven to 400 F
- Add your flaxmeal to a small bowl and add 6 tbsp. of water to it. Mix and set aside for a few minutes until it thickens up a bit.
- Line your muffin tin with paper liners.
- Add flour, baking powder, cocoa and sugar into the large bowl and combine well.
- In your medium-sized bowl add milk, oil, vanilla and flaxmeal mixture. Mix well.
- Add your wet ingredients into your dry ingredients and combine. Don’t over mix. Add in a little extra milk if needed.
- Scoop up the batter and fill up your muffin tin.
- Top each muffin with some vegan chocolate chips.
- Pop them into the oven for 20 minutes.
- Once baked allow to cool off in the muffin tin. Transfer to an air tight container.
* If you wanted to make cupcakes with this recipe then just add the mini chips to the batter instead. Once baked allow them to cool off completely and then ice them. Place them in the fridge for a bit to allow your icing to set nicely*
One of my gotta get dinner on the table fast meals is vegan/vegetarian tacos. They are always a hit with my kids! I love how you can use whatever veggies you have on hand and create a super fast meal. I cook up the veggie “meat” and always add black beans to it because it’s my kids favourite bean. As far as toppings go I use whatever I have in the fridge. I’ve made it using just the “meat” & beans along with chopped bell peppers, mushrooms and cherry tomatoes like pictured below. Other times I add in spinach or other mixed greens, corn and sliced avocado. Top it with a little hot sauce or taco sauce to give it a kick if you like and your cheese of choice. I don’t always top my tacos with “cheese” but if I do then I use a bit of daiya cheese. My kids eat their tacos vegetarian style and use regular cheese because they are not fans of faux cheese at all. As far as the veggie meat goes I try not using it very often because soy is one of the biggest foods genetically modified. When I do buy it I try to get organic when possible for a little piece of mind.
Dinner Rush Tacos!
You will need:
- 1 package of tortilla wraps (I use the small size)
- 1 package of veggie ground round/veggie “meat”
- Spices and herbs of choice. I use paprika, oregano, chili powder, Himalayan pink salt and black pepper.
- Veggies of choice, bell peppers, greens, tomato, etc.
- 2 – 3 cloves of garlic, minced
- 1 cup water
- A couple tbsp.’s of olive oil
- 1 can of black beans, drained and rinsed very well.
- 1 large frying pan
- Heat olive oil in frying pan and add in garlic and sauté it for a minute on medium heat.
- Add your veggie “meat” into the pan and crumble it up.
- Next toss in your spices & herbs of choice as well as the black beans.
- Give it a good mix and sauté for about 5 minutes on a medium heat.
- Add 1 cup of water and combine well. Cook for about 15 minutes until most of the liquid has been absorbed and your beans are softened.
* You can either add in veggies such as bell peppers & mushrooms to your meat & bean mixture and slightly cook them up or serve them raw in your taco*
- Grab a tortilla wrap and add some of the meat & bean mixture to it and add your veggies of choice.
- Top with cheese and taco or hot sauce if desired.
- DONE!!! Dinner is served! 🙂
Yep it’s pretty much the easiest meal to whip together which is perfect for rushed dinner times!