Don’t you hate it when you mean to order the blue spirulina and you accidentally get the green one?
Alright, so that’s probably just me. I could think of a whole list of other scenarios that would only happen to me because I’m the strange food blogger girl. For example, sometimes I get the funniest looks when I’m checking out at the grocery store for my random purchases. I mean, I’m sure we all have our moments of needing to buy something unusual along with our weekly grocery run but for me it’s just about every time and way more than once a week.
I also have earned some puzzled glances when shopping in places that you wouldn’t typically see a young girl alone. Like the other day when I was carrying a stack of large boards to the self-checkout at home depot after circling the store with them looking for some other miscellaneous items I needed. By the way, I’m thinking of doing a post about what I’m doing with those boards. Would you be interested?
Anyway, that spirulina I mentioned is one of the reasons I’m sharing this recipe today. You see, I wanted to make a stunning, aqua blue, insta-worthy, smoothie or smoothie bowl with this ingredient I thought I’d bought until I opened it and realized it was the wrong one. Super sad, I know, but don’t worry because I’m still planning to carry out that plan if I can manage to order the right thing next time.
For today though, you’ll have to settle for a reddish, greenish one. Did I plan for a vibrant blue one? Yes, yes I did. Did I move onto plan be and attempt to make a deep green one instead only to decide it looked too much like baby poo? Yes, yes I did. Did I consider selling you guys on the the baby poo smoothie bowl anyway, with the argument being that it tasted way better than it looked? Yep, did that too. Did I come to my food styling senses and realize it was a no-go? Been there got the t-shirt. Yeah, so hopefully this one has a little more appetizing appearance. I usually wouldn’t have a problem with photographing green foods, in fact they’re one of my favorites, but this color was truly awful you guys. Plus, I’ve learned from experience that it’s much better to quit while your ahead in these type of things.
So I scratched it and made a smoothie bowl with acai berries to help get a much better color and some tropical fruits to add that refreshing flavor I was originally going for. I still through in all the really good-for-you things because health, but who says feeding your body with nutrients has to be ugly?
I always enjoy sharing smoothies and smoothie bowls because they are so easy and you can completely switch things up and make them you’re own. The fruits I chose to put on top of this one were solely based on what I love and what I had but pretty much any fruit you want can go on it. Except tomatoes. Yeah, definitely don’t put tomatoes cuz that would be weird. 😉
Acai Mango Detox Smoothie BowlsWho says smoothies are boring? These bowls are so full of color & goodness and there's endless possibilities for toppings!Prep Time 10 minutesServings 4 servings
- 1/2 cup walnuts other nuts such as cashews can be subbed
- 2 100g packs frozen acai berry puree (*see note)
- 1 small/medium ripe avocado, pitted
- 1 teaspoon spirulina powder **see note also
- 1 teaspoon ground flax seed
- 1 tablespoon chia seeds
- 1 ripe banana
- 1 mango peeled + seed removed
- 1 cup fresh pineapple
- 1 cup 100% fruit juice of choice like orange
- 1 medium lime juiced
- sliced fruit or berries
- nuts + seeds
- shredded coconut
- honey/maple syrup
Combine the ingredients for the smoothie in a blender or food processor and blend until smooth. Pour into bowls and top with anything you'd like. Enjoy!
*You can purchase frozen acai berry at most local health food stores and some grocery stores. I used the packets from Trader Joe's however it's also available onlineavailable online **If you want to include spirulina it's also available at health food stores or available online
I’ve discovered that it’s pretty hard to mess up any recipe revolving around fruit and granola.
In the past I’ve made chia pudding a few times but, moment of complete honesty here, the texture isn’t for everyone. Hey, but I’ve got good news if you feel the same way about it, you can blend it up like magic into a super creamy smooth pudding that you’d never guess was dairy free! When I did this I got two thumbs up from everyone, so to blend or not to blend is totally up to you.
All right, the texture of chia pudding may or may not be your thing, but Stovetop granola you guys, it’s my new favorite thing….in the world……like ever!!!! Fine, so I’ll probably have a new favorite thing in about 5.9 seconds, but still this stuff is life-changing in a big, big way.See, I love making homemade granola and it’s so easy too, but for some reason whenever I think about doing it I never seem to feel like turning on the oven and dirtying dishes just for granola because it’s so simple. I don’t even know why either, isn’t that dumb?
I mean, we’re talking about me here, a girl who’s been known to heat the whole oven for only one clove of roasted garlic or dirty every dish in the kitchen for a single meal, so why I rarely make granola doesn’t make any sense. Whatever the case though, this stove-top granola solves it all because it’s fast, simple, and only uses one pan! Can I get a round of applause for this? YES!
These parfaits are a great breakfast to have ready when you’re crunched for time. They also make great snacks for any time you want them or eat them for a healthy dessert that you’ll feel good about afterwards. Bottom line, it doesn’t matter when you want to eat these, you’ve just got to try them!
Kiwi Mango Chia Pudding Parfaits + Stovetop Cashew Granola (Vegan + GF)
Just say no to boring breakfasts and try these fun and fruity parfaits!Prep Time 15 minutesCook Time 15 minutesTotal Time 30 minutesServings 4 servings
- 1/2 cup chia seeds
- 1/2 cup full-fat coconut milk
- 1/2 cup raw turbinado sugar
- 2 cups almond milk or dairy milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 tablespoons coconut oil or butter
- 1 1/2 cups rolled oats
- 1/4 cup whole cashews
- 3 tablespoons unsweetened shredded coconut
- 1 tablespoon maple syrup or honey
- 2 tablespoons raw turbinado sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 large mangos peeled and cubed
- 4 medium kiwi fruits peeled and sliced
Stir together the coconut milk, almond milk, and sugar until sugar is dissolved. Add remaining ingredients and mix well, then pour into a container with air-tight lid and refrigerate for at least 4 hours to let it thicken. You should be able to store it for up to 3 days.
If you prefer the texture of a smooth pudding you can blend the it in a food processor or blender until smooth and creamy. This can be done either before or after the chill time, but I find it's creamier when blended after it's been allowed to thicken.
Melt the oil in a small to medium skillet over low heat and add the oats, coconut, and cashews. Stir constantly for 3 to 4 minutes until toasted and fragrant. Stir the syrup, sugar, water, vanilla, salt together in a small glass and pour over granola. Sprinkle with cinnamon and ginger and continue stirring until the sugars are starting to candy and the granola is very dry, about 5 minutes (watch carefully at this point not to let the sugar burn.) As soon as it's crisped and brown, remove pan from heat and allow the granola to cool in the pan for at least 30 mintutes.
Once cooled you'll have a skillet shaped granola bar that's stuck to the pan (don't worry though!) Now you're going to place the pan back over the heat for just a moment to loosen the granola and it should come out in one piece. Place your giant round granola bar on a large cutting board and chop into small chunks (Alternatively you can put in a ziplock bag and break it up with a hammer or meat tenderizer).
Once the chia pudding is thick and chilled it's time to layer the parfaits. Cut up your fruit and grab 4 large glasses or jars of your choice. Fill the jars with alternating layers of pudding, granola, and fruit in any order you'd like until full. Serve immediately or store in fridge for a quick breakfast or snack for up to 24 hours (I've actually left them as long as 48 and they were still good.)
I have something healthy to share today guys!!!
Let’s talk about banana pancakes. They’re a huge staple in the frequented recipe department, or at least they are in my house. Liv told me she was craving them a few days ago and after thinking about it I realized that, not only has it been way too long since I posted a pancakes recipe, but I’ve NEVER shared one for banana pancakes! How is that even possible? They are such a go-to when we’ve got too many ripe nanners and I’m feeling unimaginative or just needing some serious comfort food. What have been doing with my life?
I mean, good grief, Jack Johnson even sings about banana pancakes! Okay, so he probably wasn’t thinking about vegan ones with chia seeds and oats involved, but still. you know that something is good when it makes you want to sing, right? I’ll have to put some classic banana pancakes on the list to share on another day, but these healthier ones seemed more relevant for today since I know some of us may still be trying to stick to their new year’s resolutions and it’s almost April.
A quick note on the recipe though, if you aren’t familiar with vegan baking you may have never used a flax or chia egg. It’s the simplest thing ever to just mix the flaxmeal or chia seeds with water and let it thicken but I find it works much better if you give them plenty of time to figure stuff out because vegan “eggs” are never really sure about their lives. Actually, I found that the best results with this recipe were when you mix part of the batter the night before and let it get really thick in the fridge overnight. It cuts the cook time in half. Of course, if you’re like me you may forget to think about these sort of things ahead of time, in which case you can just let the batter soak as long as possible and know that the pancakes will just take a little longer to cook.
Okay, so I think that’s about it. Go make some pancakes that you can feel really good about!
?Waking up too early, maybe we can sleep in, make you banana pancakes, pretend like it’s the weekend now…?
Chia Oat Banana Pancakes (V+GF)
Start your morning with something healthy and delicious. These pancakes are perfect for topping with all your favorite fruits and syrups.Prep Time 20 minutesCook Time 20 minutesResting Time 1 hourTotal Time 40 minutes
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed meal
- 1 cup old-fashioned rolled oats
- 2 cups oat flour *see note
- 1 1/2 cups almond milk coconut water or plain water work as well
- 3 large very ripe bananas mashed
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- 1 tablespoon apple cider vinegar
- 3 tablespoons maple syrup honey or agave work as well
- 3/4 cup full fat coconut milk
- fresh berries
- banana slices
- maple syrup
- coconut shreds
Combine chia, flaxmeal, oats, and oat flour in a medium mixing bowl and add the almond milk (or water if preferred). Allow mixture to soak for at least 1 hour at room temp (or store in fridge overnight).
Mix in remaining ingredients right before cooking and stir until batter is smooth. Heat a large skillet or pancake griddle over medium heat (about 325F/160C) and grease lightly with oil. Pour 1/3 cup size scoops onto griddle and and spread with a spatula then cook for 3 to 4 minutes per side until dark golden brown.
Serve hot with your favorite pancake toppings!
If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.