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.


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.


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


  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!

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!


  • Chicken breasts (approx. 1lb) (If Vegan/Vegetarian, use soy crumbles or extra firm tofu! 🙂 )
  • 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


  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!


Gluten Free Oats Cooking in sauce pan


  • 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


  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!

Quick and Easy Breakfast Ham Sandwich

Having a busy lifestyle means not having much time in the day to make full meals. So something quick in the mornings to take on the go can be essential to help with energy till at least lunch.

I came up with the idea of a breakfast ham sandwich when I needed something quick in the morning to take with me before heading out grocery shopping. Hence, the breakfast ham sandwich!

Now I know a lot of times, folks like having like a scrambled or fried egg in their sandwiches but for those who cannot have eggs, this is pretty simple to have too and can be filling.

In the picture below, I made the onion slice just a little too big. LOL. The sandwich was still good though!

Breakfast Ham Sandwich

Quick and Easy Breakfast Ham Sandwich


  • 1 tbs of Mustard (I use regular but feel free to add like honey mustard or dijon mustard)
  • 2-3 Wellshire Farms Breakfast Ham Slices (Can use any type of ham too but this brand is good for those with food allergies though I suggest checking their website first before buying)
  • 1 Slice of Sweet onion
  • 1 Pre-cooked Biscuit or 2 slices of toast of choice
  • Oil of choice (High heat preferred)
  • Slice of cheese (Optional)


  1. Take a frying pan and add your oil of choice to it. Set it on low to medium low heat.
  2. Add your breakfast ham slices to your frying pan as it heats up. I would suggest using a splatter screen as the oil will splatter while you cook.

    Breakfast ham in oil panfrying

  3. Have the breakfast ham cook till it’s lightly brown on each side. Can take 1-2 minutes give or take depending on how hot your frying pan and oil are. I do suggest keeping a close eye on it as you can overcook the ham quickly when the heat is high.
  4. When one side is cooked lightly brown, use a pair of tongs to flip and cook the ham on the other side until lightly brown as well.
  5. Once your ham is cooked, transfer to paper towels to dry the excess oil. You might need to give it a pat down to remove all the oil from both sides of the ham.
  6. Discard the oil in the frying pan once it has cooled down enough to handle and continue letting the pan cool away from the hot burner.
  7. While your ham is cooling, slice your biscuit in half (or your toast; you can also toast your biscuit too even!). Add your mustard to both halves.

    Whole wheat biscuit with mustard and sweet onion

  8. Take a sweet onion and peel the outer skin layer. Once that is complete, take a sharp cutting knife and make a thin slice about 1/4 inch or to desired thickness. Place your onion slide on one-half of the biscuit.
  9. Add your now cooled ham slices to the other half of your biscuit before putting both sides together.
  10. Enjoy!

Notes: You can add cheese or an egg to this sandwich easily as well. I would suggest to melt the cheese either putting it in the microwave at the end for a few seconds or in your toaster oven for a few moments.

Vegan Banana Mango Smoothie

Hi everyone!

I know it’s been a long time since I added something new so I came up with a simple, easy recipe that can be made in a couple minutes. Of course, not including freezing the bananas for a couple hours at least beforehand. I hope you all enjoy!

Vegan Banana Mango Smoothie

Vegan Banana Mango Smoothie


  • 1/2 cup Mango juice (approximately or at least to fill up the cup so that the bananas and ice are covered)
  • 1/2 frozen ripe sliced banana
  • 2 small handfuls of ice cubes


  1. Add all ingredients into a blender and blend till desired thickness.
  2. Pour into a cup and enjoy!

Serving size: 1-2 cups

Note: If your bananas are not ripe enough, you might need to add a bit of sweetener like stevia, honey, or agave nectar. It might change the flavour a bit so I definitely suggest using ripe bananas.

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!


  • 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


  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.

Basil Pesto Chicken Pizza

Happy National Pizza Day!

I didn’t know that yesterday was National Pizza Day. So to celebrate, why not post a recipe about pizza?

Pizza is seriously amazing. It can be made in a variety of ways from Hawaiian style to deep dish New York or Chicago style. Some can have meat or be completely vegetarian. In any case, its just awesome. I tried my hand at making a pizza from scratch. Do you have a favorite topping or crust like thin, hand tossed, cauliflower, or even stuffed with delicious goodness? Comment below!

I used a toaster oven to cook mine but can definitely use a regular oven too, specially if your making a larger sized pizza.

Basil chicken pizza zza small

Basil Pesto Chicken Pizza


  • Enjoy life pizza crust mix (or any pizza dough works!)
  • Basil pesto
  • Oregano
  • Garlic powder
  • Oil of choice
  • Bell pepper chopped
  • Red onion thinly sliced
  • A handful or two of baby spinach leaves
  • Cooked shredded chicken


  1. Make pizza dough according to directions on box mix.
  2. Cut bell peppers, red onion, and wash spinach leaves and vegetables.
  3. Once dough is ready and cooked, spread a thin layer of your basil pesto before adding your bell peppers, shredded chicken, and red onion slices.
  4. Sprinkle garlic powder, oil, and oregano over the pizza lightly.
  5. Put pizza back in the oven for about 10-15 minutes or till fully cooked according to your mix’s instructions.
  6. Cut, serve, and enjoy!

Cucumber-Tomato Veggie Wrap

1/4 to 1/2 english cucumber
2 TBS Garlic Hummus
1 Spinach wrap
5 to 7 Spinach leaves
1 Plum Tomato
Sprinkle of Grated Parmesan cheese
1 to 2 TBS of Light Balsamic Vinaigrette


  1. Take 1 Spinach wrap and lay it flat.
  2. Spread garlic hummus on one side.
  3. Then spread the spinach leaves on the hummus.
  4. Once that part is done, slice up the cucumber and add it on top of the spinach.
  5. Slice the plum tomato in thin slices then add it on top of the cucumber.
  6. Sprinkle the grated parmesan cheese  and drizzle the balsamic vinaigrette on top before folding the wrap.
  7. Enjoy!

For a vegan option: Replace the cheese with pine nuts that are finely chopped.And can add herbs for a different flavor.