Easy Chocolate Chip and Blueberry Sheet Pan Pancakes (Vegan, Gluten Free, and Allergy Friendly)

Easy Chocolate Chip and Blueberry Sheet Pan Pancakes (Vegan, Gluten Free, and Allergy Friendly)

This week while perusing social media (aka Facebook), I saw this really interesting set of pancake recipes from Buzzfeed. They had a set of about four recipes including peaches, blueberries, mixed berries, and banana chocolate chip. It looked really easy and good so I thought about how to change it to a vegan, gluten free, and allergy friendly diet. As you can see below, it’s pretty easy.

Though I must admit, I have the hardest time flipping pancakes. As funny as it is, this recipe is absolute perfection for my lack of flipping skills in the kitchen.

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Banana and Chocolate Chip Pancakes

Now as I was looking at the ingredients, it seemed pretty easy overall. You have a dry pancake mix, eggs, milk, and toppings. It’s pretty easy overall to substitute the eggs and milk for vegan versions. For me, I used home made hemp milk and flax eggs to replace those two. The pancake mix I used was from Namaste though you can use any pre-made mix or even your own dry mix. Also, since my baking sheet is small, I halved the recipe and it still came out perfect. Below is the half recipe. For the full recipe, you can find it on Buzzfeed here. The directions are pretty much the same as the original recipe. I just used a smaller temperature¬†in the oven.

Ingredients:

  • 2 cups Pancake Dry Mix
  • 1 cup Nondairy Milk
  • 2 Flax Eggs
  • Toppings of choice

Directions:

  1. Preheat oven to 400 degrees.
  2. Line your baking sheet with a sheet of parchment paper.
  3. In the meantime, grind a couple tablespoons of flax seeds into a flaxseed meal. Add 5 tablespoons of water to 2 tablespoons of the flaxseed meal in a bowl. Stir and let sit for 5 to 10 minutes to thicken.
  4. In your electric mixer (or bowl), add all ingredients except your toppings. Then mix together.
  5. Pour the batter into the sheet pan and spread to the edges. Add your toppings then place in the oven for about 20 minutes or until cooked.
  6. Once fully cooked, serve immediately and enjoy!
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Chicken Tacos Over Rice (Vegan Options)

Chicken Tacos Over Rice (Vegan Options)

Tacos are just one of those meals that are easy to prepare yet savory for a busy weeknight. Most of the time, it’s beef or pork that you get in the various restaurants but the chicken is pretty awesome too. If you’re vegan or interested in going a vegetarian route, the Lightlife brand has some amazing soy crumbles which are perfect and less expensive than a pound of hamburger.

If you’re not into rice, it also tastes amazing on top of a bed of lettuce as a salad. Lately, when I make my chicken “tacos” (I don’t have any home made tortillas on hand when the craving hits at times), I just toss it onto a bed of lettuce and add all my toppings from non-dairy queso cheese sauce to home made guacamole with a bit of extra lime squeezed over everything. It tastes amazing!

Ingredients:

  • Chicken breasts (approx. 1lb) (If Vegan/Vegetarian, use soy crumbles or extra firm tofu! ūüôā )
  • Taco seasoning (ex. McCormick, Old El Paso, or even home made is fine)
  • Rice of choice
  • Bell peppers sliced thin
  • Sweet onion sliced thin (1/2 to whole onion)
  • Medium to High heat oil of choice (I use canola oil)
  • Water

Directions:

  1. Prepare rice in your rice cooker or saucepan as directed on the bag of rice.
  2. Cut chicken breasts and add to large frying pan with oil. Turn heat on medium to medium low.
  3. Cut bell peppers and onions fajita style. Set aside till chicken is fully cooked.
  4. Once the chicken is cooked, add the vegetables to the pan. Add a bit more oil if necessary so the vegetables do not stick to the pan. Stir then cover with a lid. Occasionally, remove the lid and stir the chicken and vegetables till the vegetables are desired softness.
  5. Add taco seasoning and water according to instructions on the seasoning packet.
  6. Cook for about 5 minutes on low heat or till sauce is thickened.
  7. Once rice and your chicken tacos are ready, plate and serve over the rice.

Options (Vegan/Vegetarian): If you’re vegan or wanting a vegan/vegetarian option, try replacing the meat above with soy crumbles or even extra firm tofu.¬†

Option 2: If you want to add an Asian flair to your meal, try a Thai Sweet Chili sauce instead of taco seasoning. 

How to Make Easy Maple and Brown Sugar Oatmeal (Vegan, Gluten Free, & Non-Vegan Options)

How to Make Easy Maple and Brown Sugar Oatmeal (Vegan, Gluten Free, & Non-Vegan Options)

I don’t know about you but since fall weather is approaching (Yay for no scorching heat days!), I tend to want warm, hearty meals for breakfast. What better breakfast than oatmeal? It’s simple, you can make it sweet or savory, and it can be vegan or non-vegan too!

My all-time favorite flavoring for oatmeal has been maple and brown sugar. Ever since I was young, this has been my ultimate go-to. Usually, it was instant oatmeal, as it was quick and easy to make, but now that I am experimenting more, I like using my own ingredients to make it rather than just using it out of a box. It has fewer chemicals and preservatives overall. Below is a photo of the ingredients I used minus the oatmeal. I love purchasing Gerbs Gluten Free Oats as they are allergy friendly and I can get a 4lb bag for about $30 on Amazon Prime.

Ingredients Maple & Brown Sugar

Ingredients – Cinnamon Powder, Vanilla Extract, Light Brown sugar, and Maple Syrup

The longest wait, I must admit is getting the water to boil. I love my pans but getting the water to boil on medium heat seems to take forever! Though must admit, doesn’t everything seem to take forever when you’re feeling hungry? Anyways! I hope you all will enjoy the simple and semi-healthy (at least less of a chemical storm really) for your morning breakfast!

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Gluten Free Oats Cooking in sauce pan

Ingredients:

  • 1/2 cup uncooked Gluten Free Traditional Rolled Oats
  • 1 cup of Water
  • 2 heaping Tbs of Organic Light Brown Sugar
  • A Dash of Vanilla Extract
  • A Dash of Ground Cinnamon
  • Maple Syrup to taste

Directions:

  1. Add water to soup pot and boil.
  2. Once the water comes to a boil, add oatmeal.
  3. Bring water back to a boil and boil for a couple of minutes.
  4. Cover and remove from heat for about 5 minutes till oats are soft.
  5. Pour cooked oatmeal into a serving bowl (or 2 if your sharing!). Then add the rest of the ingredients and stir to combine.
  6. Enjoy while hot!

Optional (vegan): Add fruit like cut bananas for an extra healthy and sweet bonus! Another option would be to add some flavored tempeh or extra firm tofu possibly with a sauce drizzled on top.

Optional (non-vegan): If you’re not vegan, you can add ham, bacon, eggs, and perhaps a bit of spice like chili flakes or sriracha¬†on top to make it more savory and have an added bonus of protein and heat. The possibilities¬†are endless!

Vegan Coffee Hemp Smoothie

Vegan Coffee Hemp Smoothie

Vegan Coffee Hemp Smoothie

I find that every so often I could use a pick me up. Especially in the mornings or early afternoons where I feel like I’m running low on energy. Hence a Vegan Coffee Hemp Smoothie idea!

I found a good base recipe from http://www.kiipfit.com/coffee-hemp-smoothie/. Many thanks to the creator Gunjan Dudani!

This is approximately 1 serving size though could be split into two if your wanting to share. ūüėČ

Ingredients:

  • 1 TBS Instant coffee granules (I used decaf)
  • 1/2-1 cup of ice
  • 1 cup hemp milk
  • 1 tsp approx of vanilla extract
  • 2 tsp of ground cinnamon
  • Agave nectar (or sweetener of choice)¬†to taste

Directions:

  1. Add all ingredients to the blender and blend till mixed.
  2. Enjoy!

Optional: You can also add frozen sliced bananas instead of ice cubes to make the smoothie more thick and frothy!

Easy Apple Cinnamon Pancakes (Vegan)

Easy Apple Cinnamon Pancakes (Vegan)

Easy Apple Cinnamon Pancakes

Happy Sunday morning!

Talk about having a creative cooking weekend! Three recipes in a week! I figured since it’s been awhile since I last made something for breakfast other than overnight oatmeal or ham biscuit sandwiches with a coffee smoothie, why not try pancakes?

So I decided to try making Apple Cinnamon Pancakes! Who doesn’t love pancakes once in awhile? Especially when it’s topped with fresh fruit and drizzled with delicious maple syrup. I decided to use a diced Gala apple as my topping. Of course, it would have tasted better if it was more of a compote but it’s a quiet¬†Sunday morning.

Easy Apple Cinnamon Pancakes Diced Apple topping with a bit of lemon juice

To make this, I mostly followed the directions on Namaste’s Pancake and Waffle mix box but I just replaced the eggs and milk with nondairy/vegan options. You can use any box mix you like really, but just need to adjust the ingredients below to replace any eggs or milk it asks. For the eggs, I replaced it with 1/4 cup of applesauce per egg. You can, however, use any other type of substitution from flax eggs, a chia egg, 1/2 banana per egg, etc. Then for the 1/2 cup of milk, I just used some homemade hemp milk.

Easy Apple Cinnamon Pancakes Batter Mix Prep

This recipe makes about 6 to 8 pancakes overall.

Easy Apple Cinnamon Pancakes Pan cooking step

Ingredients:

  • Namaste Waffle and Pancake mix
  • 1/2 cup Nondairy milk
  • 1/2 cup applesauce (to replace eggs)
  • Dash of cinnamon
  • About 1-2 tsp of vanilla extract
  • Maple Syrup
  • Toppings of choice
  • Vegan butter or oil for the frying pan/griddle

Directions:

  1. Prepare and measure your ingredients before adding them to a kitchen aid mixer with whisk attachment. (Or can add all the ingredients minus the maple syrup, toppings, and butter, to a regular mixing bowl and just whisk everything together)
  2. Turn on your mixer to a low setting and mix all the ingredients above with the exception of the last three.
  3. While¬†your pancake mix is mixing, heat a frying pan or griddle over low heat. Add some butter or spray with oil. Once the pan/griddle is hot enough, take about a 1/4 cup of the now mixed together, pancake mix and add to your pan or griddle. (If there’s enough room, can try making two at a time.) You can add some additional cinnamon to your pancakes in this step too.
  4. Once your pancakes are starting to bubble, flip your pancake over to brown the other side. Once both sides are brown and cooked through, set on a plate before repeating step 3 and 4. You might have to use additional butter or oil spray to make sure your pancakes do not stick tot he pan/griddle.
  5. Once your pancakes are all cooked, add your toppings and syrup and enjoy!

Vegan Baked Onion Rings -Gluten Free & Allergy Friendly

Vegan Baked Onion Rings -Gluten Free and Allergy Friendly

Vegan Baked Onion Rings

Happy National Onion Rings Day!!!

Onion rings are a guilty pleasure of mine. When I used to dine out, if they had the option of replacing a side with onion rings I would (or even as an appetizer)! Having them with ketchup or ranch dressing was a simply divine crunchy explosion on your taste buds amazingness.

Of course, they were nowhere near healthy but that’s to be expected when dining out. Now that I am currently working on being “healthier”, I found a good base recipe on making baked onion rings but seems like I lost the link. I’ll add it once I can find it again.

The ingredients I used were mainly allergy friendly but you can easily replace the ingredients with your favorite brands.

Vegan Baked Onion Rings - Baking in progress

Ingredients:

  • Sweet onion sliced approx 1/4″ thick
  • 1 cup Flour of choice + 2 TBS
  • Nondairy milk of choice
  • 1 TBS of apple cider vinegar
  • 1 cup Breadcrumbs (I use Full Circle Organic Gluten Free)
  • A dash of salt & pepper
  • Oil or nonstick spray

Directions:

  1. Preheat the oven to 450 degrees.
  2. Using a bowl, add 1 cup of nondairy milk of choice, 1 TBS of apple cider vinegar, 2 TBS of flour, and salt and pepper. Whisk to mix together then let sit for 10 minutes to thicken.
  3. While your waiting for your milk to thicken, place about 1 cup of flour on a plate or bowl and your breadcrumbs on another plate or bowl. For the breadcrumbs, feel free to add spices like salt and pepper or parsley and mix together.
  4. Take your sweet onion and slice it about 1/4″ thick. Separate the rings and use the larger rings.
  5. Coat each ring in flour before dipping into your nondairy “buttermilk” and then coating it with breadcrumbs.
  6. Set each ring as they are finished on a nonstick baking sheet (or foil-covered too and sprayed with nonstick oil).
  7. Once done, place in the oven for about 20 minutes flipping over halfway. You can spray each side with oil to make it extra crispy while cooking.
  8. Once the rings are cooked, enjoy with your favorite dipping sauce!

Vegan Apple Cinnamon Overnight Oatmeal

Trying to figure out what to make for breakfast can be challenging. It’s more challenging when you have food allergies or intolerances amongst other dietary restrictions.

Even though this recipe isn’t completely Top 8 Allergen friendly, you can replace ingredients to easily work with your diet.

Vegan Apple Cinnamon Overnight Oatmeal

Vegan Cinnamon Apple Overnight Oatmeal

Vegan Cinnamon Apple Overnight Oatmeal

Ingredients:

  • 1/2 cup rolled oats (I use gluten free oats)
  • 2 Tbs of organic light brown sugar
  • 2 tsp (approximately) of ground cinnamon
  • 1 small sweet apple like Fuji or Gala
  • 1/2-1 cup of hemp milk
  • A dash of vanilla extract

Directions:

  1. Add all ingredients (except the apple) to a bowl with a lid.
  2. Mix together then cover and leave in the fridge overnight.
  3. In the morning, dice the apple into small bite-sized pieces before adding to your oatmeal.
  4. Enjoy!

Some additional options to try:

  • Protein powder (suggest either unflavoured or vanilla)
  • Hemp seeds
  • Chia seeds
  • Flax seeds

Easy Crockpot Chicken Zoodle Soup (Low Carb, Gluten Free, Vegan option)

Good morning! 

Since the weather has been bouncing between hot and cold, I figured that it would be good to share an easy recipe for soup. Goodness knows that with the weather doing what it currently is, our health can go downhill pretty easily. Of course, this recipe is good for any time of the year but great for when you have a cold or just need a comfort food. I have also included a vegan option too for my vegan visitors. ūüôā 

Ingredients:

  • 2 large Chicken breasts (or vegan meat substitute)
  • Vegetable broth (3-4 cups)
  • 2 large Zucchini spirialized
  • 1 Onion chopped
  • 2-3 Large Carrots chopped (or a handful of baby carrots)
  • 4 Celery stalks chopped

    Directions:

    1. Preheat oven to 350 degrees.
    2. Cut your chicken into strips and place on a nonstick baking sheet. (I have mine usually on a foil-covered baking sheet sprayed with some nonstick spray or oil)
    3. Once oven is preheated,  place the chicken in the oven for about 25 to 30 minutes. Once cooked, remove from oven and shred with two forks or wait till cool and shred the chicken. Note: If you have precooked chicken already, feel free to skip the first 3 steps and just shred the chicken breasts.
    4. Next, gather your sweet onion, carrots, and celery.  Dice these vegetables into bite sized pieces and add to your crock pot. 
    5. Take your broth and add to the crock pot plus salt and pepper. Mix together  and add shreded chicken before setting on low heat for approximately 6 hours. If you use a dry broth mix, add a couple tablespoons (or to taste) to about 3-4 cups of water. 
    6. About 45 minutes to an hour before your about to serve your soup, take a couple zucchini and spirialize them into noodles and add them to your soup. Stir then let it cook for about 45 minutes to an hour before serving.

    Vegan option: Omit chicken and use extra firm tofu or other meat substitute and veggie broth.

    Easy Blueberry Hemp Protein Overnight Oatmeal (Vegan)

    Hi everyone! 

    I wanted to share with you all an easy (and vegan!) breakfast that is high in protein and healthy.

    As you may be aware, a good breakfast is ideal to help balance your day and having plenty of protein can help you stay fuller longer. Plus the benefits of blueberries being one of the best fruits with fiber and other nutrients adds to this ideal breakfast.

    This breakfast oatmeal has quite a bit of protein. Not only from the home made hemp milk but also organic hemp protein drink powder. This protein powder I found on Vitacost (vitacost brand) and not too expensive but a heads up, it does have an earthy taste. If you have a different protein powder, you can certainly try it with this recipe. You might just need to adjust the flavoring if you do.


    Ingredients:

    • 1/2 cup rolled oats
    • 1/2 cup hemp milk
    • 1 tbs hemp protein powder
    • 1/2-1 cup  blueberries (fresh or frozen)
    • 1 tbs brown sugar
    • Dash of cinnamon

    Directions:

    1. Add first four ingredients into a mason jar or other container. 
    2. Add brown sugar and cinnamon to taste then mix contents together.
    3. Place lid on container and put in the refrigerator overnight.
    4. Enjoy!

      Easy Apple Cinnamon Oatmeal

      Happy Oatmeal Monday!

      According to Wikipedia, the second Monday in February is considered Oatmeal Monday. Apparently, Scottish students from the 17th to the 19th century had a diet that consisted of eating oatmeal. You can find out more about it here on Wikipedia.

      As you are aware, breakfast is the most important meal of the day. But who has time for a big breakfast when we have to run to work or do errands or take care of our families? A simple but filling breakfast is what’s needed! What are your favorite ways to enjoy oatmeal? I love adding fruit or cinnamon and brown sugar!

      Ingredients:

      • 1 cup Rolled or steel cut oats
      • 1 medium sweet apple diced and peeled
      • A dash of cinnamon
      • Sweetner of choice (1tbs of liquid sweetner like agave or maple syrup or couple of stevia packets)
      • About 1 cup of water

      Directions:

      1. Take a saucepan and add water. Heat on low to medium heat.
      2. Peel and dice your apple then set aside.
      3. Once water is boiling, add your oats and reduce heat to a summer. Stir occassionally and allow to cook for about 5 minutes or so till oats are soft.
      4. Once the oats are done, remove from heat.
      5. Add your apple,cinnamon, and sweetner of choice to taste.
      6. Serve in bowls. Makes approximately 2 servings.