Banana French Toast with Vanilla Almond Drizzle

Rise and shine with rolled up banana french toast. I just can’t get down with traditional french toast anymore. Especially after these little darlings.

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These are so easy it kills me.

All you need is:

1 Banana (duh)

2 Slices of Ezekiel Bread (You can sub this for whatever bread you prefer)

2 Egg Whites

1/4 Cup Unsweetened Almond Milk

1 Tsp Cinnamon

1 Tsp Vanilla Extract

For the Vanilla Almond Drizzle:

1 Tbsp Almond Butter

1 Tbsp Almond Milk

1/2 Scoop Vanilla Protein Powder (I used Jamie Eason Natural Whey Isolate)

Whisk your eggs, milk, cinnamon and vanilla together and set a side. Roll out your slices with a rolling pin and then cut off the crust. Roll again to make sure all the corners are pressed flat. Cut your banana in half and roll each half up in the bread slice. Dunk the roll up in the egg mixture and fry on medium to low heat. Put the end of the bread that are overlapping or touching down first in the pan so it cooks the slice together and your banana won’t unravel. Make sense? Cook for a minute and roll it over and cook the other side. Do this until golden brown.

Warm up your almond butter (I just zapped it in the microwave for 10 seconds) and mix well with the almond milk then add your protein powder. Drizzle all over those banana french toast babies!

Cookie Dough Protein Pancakes

It’s usually late at night (right before bed) that my crazy-girl-raw-cookie-dough-craving happens. So you can imagine my surprise when I woke up at 7 a.m. wanting a bowl of cookie dough.

Eventually, I settle for Cookie Dough Pancakes 🙂

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INGREDIENTS:

  • 1/4 Cup Oat Flour
  • 4 Tbsp Liquid Egg Whites
  • 2 Tbsp Unsweetened Apple Sauce
  • 1 Tbsp Flax Meal
  • 1 Tbsp Coconut Flour
  • 1 Tbsp Vanilla Protein Powder (I used Jamie Eason Natural Whey Isolate http://www.labrada.com/store/wheyisolateforher.html)
  • 1 Tsp Baking Powder
  • And enough Almond Milk to make a nice pancake batter consistency
  • 1 COOKIE DOUGH QUEST NUTRITION BAR

Mix all ingredients (except quest bar) together. Microwave quest bar for 10 seconds and roll into small balls. Mix 1/4 of the balls in with the batter and cook pancakes on medium heat. Top with your favorite nut butter, syrup (I prefer Joseph’s Sugar Free) and of course YOUR COOKIE DOUGH BALLS!!! 

Pumpkin French Toast Waffles

Yes! You heard that right!

P-U-M-P-K-I-N  F-R-E-N-C-H  T-O-A-S-T  W-A-F-F-L-E-S! 

And, hold up!! They are dairy free, paleo, organic, made with all whole foods! GAH! What more could you possibly want from a breakfast?

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They almost look fake don’t they? Well, I promise you they are not! Not only are they not fake, they are so easy, my cat could make these waffles, I mean french toast…  😉

4 Slices Ezekiel Bread (I used the low sodium)

2 Large Brown Eggs (free range)

1/4 Cup Pumpkin Puree

1/4 Cup Unsweetened Vanilla Almond Milk

1 Tsp Cinnamon

1 Tsp Vanilla Extract

Whisk up all those ingredients (except the bread) 🙂  and heat up that waffle iron (I greased mine with coconut oil first)

Soak one slice at a time in the batter for at least 30 seconds on each side. Let the excess drip and put the slice directly into the waffle iron. I let mine cook for a few minutes then flipped, cook for a few more minutes. Every iron is different. But don’t be afraid to let that sucker cook in there! It will take a lot to burn it. Repeat for the remaining slices.

You can top with Organic Raw Maple Syrup and I’m sure it would be amazing. Or you can top it with Almond Cinnamon Glaze:

1 Heaping Tbsp Almond Butter (I used Justin’s Maple Nut Butter, that’s all I use 😉 I don’t cheat on Justin)

1 Tsp Cinnamon

1 Tbsp Vanilla Protein Powder or Stevia Packet (I used Lean Body for Her Vanilla Flavor)

And enough almond milk to make a glaze consistency!

MACROS BELOW 

Nutrition Facts
  4 Servings
Amount Per Serving
  Calories 120.0
  Total Fat 2.8 g
  Saturated Fat 0.8 g
  Polyunsaturated Fat 0.0 g
  Monounsaturated Fat 0.0 g
  Cholesterol 107.5 mg
  Sodium 33.1 mg
  Potassium 75.0 mg
  Total Carbohydrate 16.6 g
  Dietary Fiber 3.6 g
  Sugars 0.5 g
  Protein 7.3 g

Pumpkin Cookies Dipped in Chocolate

In lieu of the holidays vastly approaching, maybe I should change my name to ‘Pumpkin Plus Chocolate’? 🙂

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These little darling cookies were simply delicious and only lasted about an hour before I devoured them all by myself whilst being shamefully stared down by my cat. :/ He’s kind of an asshole.

kit Cat

His name is Kit Cat and I know every cat owner says this, but he is truly the the greatest cat in the world. A friend of ours found him in the forest when he was a kitten and nursed him back to health He’s been ours ever since 🙂 He has spent most of his life around a gang of dogs, so his cat etiquette is absolutely terrible (except when it comes to knocking wine glasses off of the table, he’s got that down pat) Kit Cat loves to play in water, eat dog food and get a fur shinning from the vacuum cleaner. My favorite part about him– he lets you cradle him like a baby.

Back to the cookies!…

COOKIES:

1/2 Cup Canned Pumpkin 

1/4 Cup shredded coconut (unsweetened) 

1/2 Banana mashed

3 Tbsp Almond flour

1/4 Cup plus 1 Tbsp Coconut Flour

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Baking Powder

1 Tsp Stevia

CHOCOLATE:

1/4 Cup Dark Chocolate Chips (Enjoy Life brand for Vegan)

1 Tbsp Coconut Oil

DIRECTIONS:

Preheat oven to 350F. Place all cookie ingredients in a food processor until smooth. Roll cookie dough into 1-1/12 inch balls press flat on parchment lined baking sheet. I pressed my down quite a bit, depends on thickness of cookie you want– they won’t rise much. Bake for 20-25 mins. 

Pumpkin Blondies

It feels good to know that I am “normal”, as for being a young woman in her twenties who has nothing better to do with her time than Pinterest and bake cookies– I am right on track because I am full blown obsessed with  P-U-M-P-K-I-N! (According to Buzzfeed that makes me an average white girl) For reals, I have pumpkin everything. Pumpkin candles, pumpkin lattes, pumpkin pancakes, pumpkin ice cream, pumpkin oreos (yes, I bought those), pumpkin car freshener, pumpkin coffee creamer, pumpkin soap, even hand sanitizer– you name it, I’ve got it. 

All I’m saying is, prepare yourself. I have got pumpkin recipes coming out the wazoo. Such as, pumpkin blondies! 

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1 Can chickpeas (drained and rinsed)

1/2 Cup Pumpkin Purée

1 Heaping Tbsp Natural Peanut butter or nut butter or choice 1

1/3 cup Maple Syrup

2 Tsp Vanilla Extract

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Pumpkin Spice

1/2 Cup Dark Chocolate Chips Put all your ingredients (except chips) into a food processor until smooth. Fold in all but 2 tbsp chocolate chips. Pour batter into 9X9 in. pan prepared with non stick spray. Sprinkle remaining chips on top and bake at 350 degrees for 25-35 mins. Someone recently tried the recipe and said they had to bake it for almost 50 mins. Every oven is different. Just keep a close eye on it and check every 5 mins past what I recommended. Enjoy xo

Peanut Butter Chocolate Nicecream Cups

I just want peanut butter and chocolate all day, every day. How many ways can I do this combination? The answer is ENDLESS! 🙂 Today was 106 degrees outside, so I needed my peanut butter and chocolate to be COLD! Boom, born were these little decadent treats! ❤

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BASE: 

3/4 C. Peanuts

3/4 C. Soft Dates (if not soft, soak in water for 20 mins)

In a food processor, process peanuts until finely chopped then add dates. Once combined, roll base into 1-1/12 inch sized balls and press evenly into cupcake pan. (make sure you use cup cake liners or spray with non-stick oil. I brushed coconut oil on mine and it was still a little difficult to get out)

NICECREAM CENTER:

2 Large Bananas

1/3 C. Natural Peanut Butter

1/2 C. Full Fat Coconut Milk

In a food processor or blender ( I used my blender for this part) Blend Center ingredients together and pour evenly over base.

Let your nicecream cups sit in the freezer while you prepare the chocolate.

CHOCOLATE TOPPING:

1/3 C. Coconut Oil

3/4 C. Cocoa Powder (Carob Powder for Vegan)

2 TBSP Raw Organic Agave Optional: 1 stevia packet 😉 my boyfriend likes his chocolate sweet, so I gave in this time and sweetened it a bit more.  

In a small bowl, whisk chocolate topping together and pour on top of your center. Let freeze for at least 2 hours.

❤ ❤ ❤ I hope you enjoy ❤ ❤ ❤ 

***To make this recipe PALEO DIET friendly, use almonds and almond butter instead of peanuts***

PLEASE TAG ME ON INSTAGRAM WHEN YOU TRY MY RECIPES! I WANT TO SEE ALL OF YOUR BEAUTIFUL CREATIONS!! ❤ 

Raw Banana Cream Pie v/gf

There was a time when my sister and I would stay up into the wee hours of the morning with two forks and a banana cream pie! :/

Now days we treat our bodies better and eat clean with only organic whole foods! I made this decadent pie in remembrance of those dark nights full of refined sugar and high fructose corn syrup! Those days are over! My sister even lost 60 lbs by choosing the clean lifestyle!

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You guys, this is serious stuff. I highly advice you not to eat all of this in one night. I know, it’s so good and highly addicting but just because it’s healthy doesn’t mean you can eat the entire thing in a day! (this is really a message for myself because I have zero portion control)

Here ya go! Enjoy ❤

Crust:

1.5 c. Peanuts

13 Soft Dates (soaked if they aren’t soft enough)

2 Tbsp Coconut oil

Prepare a spring pan with coconut oil. Place peanuts in food processor and pulse until chopped into small chunks. Add dates and coconut oil and process until combined. Pour crust ingredients into pan and press down and about an inch up the sides.Let it sit in the freezer while you prepare your filling.

Filling:

1 Large Banana

1 Cup Cashew’s Soaked at least 4-overnight

1/4 C. Coconut Cream (I used full fat coconut cream from Trader Joe’s, put in the fridge overnight, open the can and scrape from the top)

2 Tbsp Coconut Oil

1 Tbsp Lemon Juice

1 Tbsp Agave

1 Tsp Vanilla Extract

Place cashews in processor or blender (I used my blender for this). Blend until it’s as smooth as you can get it. Add remaining ingredients and blend some more! Blend until it’s creamy and fluffy! 🙂 

Pour banana cream ingredients over crust. 

GARNISH (optional):

Enjoy Life Dark Chocolate Chips (or chocolate of choice)

Bananas Chopped

Peanuts

Chocolate Drizzle (melt 1/2 c. chips in a double boiler and add 1 tbsp coconut oil)

Wrap pie in saran wrap and freeze for at least 2 hours or more before serving. Store in freezer. 

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Raw Vegan Blueberry Cheesecake

This is officially my first Vegan Cheesecake!  I think I am in love! ❤ 

I am already thinking all the different things I can make. Seriously, I can’t believe I waited this long to make one. Do not make my same mistake, make one as soon as you can!! You will thank me later!

 

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Aren’t they beautiful? ❤

Thank you http://www.damyhealth.com for this recipe! ❤ You are a genius! 

I literally followed her recipe 100% and it came out so wonderful!Check out her site for more beautiful raw vegan food! 

http://www.damyhealth.com/2012/10/raw-blueberry-cheesecake/

Here is her wonderful Raw Vegan Cheesecake Recipe:

Crust Ingredients:

  • 2 Cups Slivered Almonds
  • 1 Cup Pre-Soaked Dates
  • 1/2 Cup Unsweetened Shredded Coconut
  • Zest of 1/2 a Lemon
  • Juice of 1/2  a Lemon
Cheesecake Layer Ingredients:
  • 2 1/3 Cups Pre-Soaked Cashews
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
Blueberry Topping Ingredients:
  • 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1/4 Cup Coconut Oil

Directions:

  1. First, pre-soak cashews and dates separately overnight.
  2. Spray an 8×8 baking dish with a healthy non-stick oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like.
  4. Add dough into your baking dish and press down evenly.
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Layer on top of your crust evenly.
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
  8. Layer on top of your cheesecake layer evenly.
  9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
  10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
  11. Serve and enjoy!

Raw Cookie Dough

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What is wrong with me!?

Seriously, all I do is dream about the ways I can make ‘bad for you food’ into ‘good for you food’. My friends are out clubbing on a Friday Night and I’m over here making cookie dough healthy. And when I say ‘healthy’ I mean no grains, granulated sugar, dairy, or flour. Also, I should probably advice you not to eat the entire batch in one sitting, this recipe makes four servings. That should last you about…four nights! 😉 

This is especially perfect for a late night snack after a mean leg day!!! Packed full of protein and carbs, good carbs though, like garbanzo beans and peanut butter. 

The calories per serving are just under 300. Considering all the beans and peanut butter, that’s not too bad. Alternatively, you can make this recipe with PB2 and that would literally cut it in half! If you do this, please email me and let me know how it taste! 😉

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Recipe:

1 Can Organic Garbanzo Beans (Rinsed)

1/2 Cup Natural Peanut Butter (I used Justin’s Honey Peanut Butter) 

1 Tablespoon Raw Organic Agave 

1 Tablespoon Organic Raw Coconut Sugar 

1/12 Teaspoons Vanilla Extract

1 Tablespoon Unsweetened Almond Milk (or milk of choice)

1/4 Cup Enjoy Life Chocolate Chips or Extra Dark Chocolate Chips

1. Add the garbanzo beans to a food processor or blender and blend until fine

2. Add peanut butter and process until smooth

3. Add remaining ingredients and let process until smooth like cookie dough

4. Stir in chocolate chips

You can eat it right away or put it in the freezer and for a few hours. (I recommend freezing it before consuming) 

 

 

Homemade Nutella

This might be the easiest recipe of  your life. Just kidding, it definitely won’t be but it is super easy. 

Here it goes HOMEMADE NUTELLA! RAW! VEGAN! and just pure joy! ❤

nutella

  • 1 Cup Raw Hazelnuts
  • 3 Tablespoons Carob Powder
  • 3 Tablespoons Agave
  • 1 Tablespoon Coconut Sugar 
  • 1/8 Teaspoon Salt
  • 1 Tablespoon coconut oil
  • 1/2 Cup Almond Milk

Add your hazelnuts to your food processor and process until it’s as fine as you can get it. (my processor is dull so mine came out chunky but I like it like that) Then add agave and oil. Then add the rest and process until smooth or in my case – chunky 🙂 

Enjoy xo