Recipe: (Non-Alcoholic) Pineapple Mojito Smoothie

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I'll be honest... I've been going a little smoothie crazy lately. I seem to always crave them as soon as the weather warms up a little bit. I plan on experimenting with different, interesting ingredients and sharing all my smoothie-masterpieces with you guys- starting with this one! It's light and refreshing and perfect for the spring and summer. Plus, it not only makes a great quick addition to your breakfast or snack, it can be turned into an awesome cocktail smoothie by adding some rum

Makes 1 serving

Here's what you'll need:

1 1/2 cups fresh or frozen pineapple

3/4 cup water (use 1 cup if using frozen pineapple)

4 fresh mint leaves

the juice of 1 lime

Blend all ingredients together for about a minute - or until the mint leaves are distributed evenly throughout the smoothie. Sprinkle with a bit of raw cane sugar if you please! Enjoy :)

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Recipe | Morning Glory Green Smoothie

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Hey friends! Long time, no blog. The past couple of months have been rough... emotionally, psychologically, physically... I have been neglecting to do things that I love and make me truly happy for a number of reasons, and maybe I'll elaborate in a future post, but for now let's just get into this awesome smoothie recipe.

I call it a "morning glory" green smoothie because I like to have it in the morning for breakfast and it gives me the boost of energy that I often need to get my day going. Call it whatever you want, just give it a shot. If you're skeptical about green smoothies, this is a perfect one to ease you into this delicious, healthy trend.

What you'll need (this recipe makes 3 smoothies):
3 apples, roughly chopped
2 bananas, peeled and roughly chopped
3 cups of your favorite leafy greens (I used a mixture of baby spinach, chard, and kale)
2 kiwis, peeled and roughly chopped
the juice of 1 lemon
2 cups water
8-10 ice cubes

Throw all of the ingredients in a blender and blend until smooth. I left the skins on my apples because I don't mind the texture and the skins add more nutrients to the smoothie. Peel the apples if you're not into the little specks of skin throughout your smoothie. Also, I'll sometimes add a tbsp of chia seeds to the smoothie after blending for some extra nutrients and texture.

Enjoy!

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Recipe | Loaded, One Pan Breakfast Scramble

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What you'll need:

1 tbsp extra virgin olive oil

3 red potatoes, diced

1/2 red onion, diced

4 cloves garlic, minced

2 tomatoes, diced

4 eggs, whisked

1/4 cup fresh mozzarella, cubed or shredded

1 avocado, diced

1 tsp smoked paprika

1/2 tsp coriander

1/4 tsp crushed red pepper flakes

1 tsp cumin

1 tsp turmeric 

salt and freshly ground black pepper to taste

Preheat oven to 400° F.

Set a large, oven-safe skillet to medium-high heat. Start sauteing your potatoes in the olive oil until they start browning - about 10 minutes total, flipping occasionally. Next, add the onions, and once they start becoming translucent (after 5 minutes or so) add the garlic. Add some salt and pepper and stir to combine.

Turn the heat down to medium-low and add your whisked eggs, spices, tomatoes, and more salt and pepper. Scramble the egg mixture until they begin to set up. Add the mozzarella to the top of the mixture, and then transfer the pan to the oven. Bake until the eggs are cooked through and the cheese is melted, about 5-7 minutes.

Remove the pan from the oven and top with your fresh avocado. 

Enjoy!

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Update + Recipe | Post Workout Breakfast

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Woops, I let another month go by without updating this blog. Sorry! A huge thank you to the people who have stayed with me on Bloglovin', and to the new people that just started following me! Hey! You guys are great :) I'm really gonna try and update more regularly! I promise!

A quick recap: March arrived, along with more snow and more schoolwork and more stress. I had a seriously low point last week, but I'm feeling much, MUCH better now.

My birthday was last Monday and the preceding weekend was AMAZING thanks to my wonderful friends/coworkers and Chris. I am so thankful to have made friends with such a loving group of people at work and to have an equally amazing boyfriend.

Now I'm on spring break (it's almost over!) and I was surprised with a couple days off from both of my jobs, so I jumped at the opportunity to come home and visit my mom (and dogs!)... since I haven't been home since winter break.

Anyway, on to the point of this post. One of last week's gym days was followed by a breakfast that I think is worthy enough of it's own blog post. It's easy, filling, and full of the necessary protein and energy needed to replenish what you've spent working out.

• 1 egg, scrambled with a tbsp of salsa
• small handful of "power greens" (or any greens) topped with two slices of sauteed tomato
• 1 slice of whole grain toast (mine was double protein whole grain... 6g per slice!) topped with some sliced avocado with  salt, pepper, paprika, and onion powder.
• 4 slices smokey tempeh bacon (mine was the tofurky brand. serving size is 7 slices, but I had enough food on my plate and didn't need that much)

Couple with a mug full of Blackberry Mojito tea from Teavana, this breakfast was perfect.

What do you guys like to eat after a good workout?

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Recipe | Vegan Granola

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A lot of granola recipes aren't vegan-friendly because honey is used as the sweetener/binder. This recipe is 100% vegan because agave is used in place of honey. Maple syrup is another good substitute if you don't have agave on hand

2 cups old fashioned oats (rolled oats)

1 cup steelcut oats

1/2 cup chopped walnuts

1/4 cup chopped pistachios

1/4 cup raw pumpkin seeds

1/4 cup sunflower seeds

1/2 cup raisins

1/3 cup dried cranberries

1 tbsp cinnamon

1/4 tsp ground nutmeg

1/4 cup agave

1 tbsp coconut sugar OR brown sugar

1/4 tsp vanilla extract

1/4 cup canola oil

a pinch of salt

Preheat your oven to 325° F.

Combine all of the ingredients in a large bowl. Make sure you mix everything well so all the oats, nuts, seeds, and dried fruit are coated with the agave, canola oil, sugar, cinnamon, nutmeg, vanilla extract, and salt.

Line a baking sheet with tin foil or parchment paper. Spread the mixture onto the baking sheet and bake at 325 for 15 minutes, or until the granola starts to brown.

Let the granola cool off before transferring to an airtight container.

Enoy! :)

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Recipe | Vegan Pumpkin Maple Walnut Scones

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This recipe was loosely based on this pumpkin scone I found here. I had never made scones before, let alone vegan ones, and needed something to base my measurements off of.

Makes 10 scones.

1 cup raw walnuts
2 cups brown rice flour (or any flour you have on hand, really)
1/4 cup coconut sugar (or brown sugar)
1 tbsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 cup solid coconut oil
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
a pinch of salt

Preheat your oven to 400° Fahrenheit

Spread your walnuts in a single layer on a baking sheet. Toast them for 3-5 minutes in your preheated oven. Remove them and chop them into tiny pieces.

In a large mixing bowl, combine the flour, sugar, cinnamon, pumpkin pie spice, baking powder, and walnuts.

In a separate bowl, mix together the pumpkin puree, maple syrup, almond milk, and vanilla extract.

Cut the solid coconut oil into the flour mixture until it becomes crumbly and lumpy. You can do this with a fork or if you're fancy, with a pastry cutter. The you can introduce the wet ingredients to the dry ingredients.

Mix until the dough starts to come together.

Remove from the bowl and onto a lightly floured clean surface. Form the dough into a about a 1 inch thick circle.

Use a circular cookie cutter, a cup, mug, or some sort of small circular object to cut your scones into rounds. You could also cut them into triangles, but I'm partial to the round scone... I think it's because Ireland really only had round ones when I was there.

Place your scones on a lightly greased, or lined with parchment paper, baking sheet.

Bake for about 12-15 minutes, depending on your oven, or until lightly golden brown.

And there you go! A delicious addition to your morning coffee routine, afternoon snack, or just an anytime treat.

Enjoy! :)

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Recipe | Cinnamon Banana Butter

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When I buy bananas for myself, there's a very small threshold of time where I can eat them and actually enjoy them. I love slightly green bananas... just under their ideal ripeness. Once the green is gone, so is my appetite for them.

Because of this weird banana preference that I have, I'm often left with 2-3 bananas on hand that are too ripe for my liking. I usually will give them to my mom to make her delicious vegan banana bread, but if I won't be seeing her for a while, I thought up a VERY easy and VERY delicious way to use them up so they're not just sitting around.

Makes about a pint of "butter"

3 ripe bananas, mashed
*my bananas were on the larger side. if your bananas are looking a little skimpy, just add another one.
1/4 tsp vanilla extract
1 tbsp ground cinnamon

Combine all the ingredients in a mixing bowl until they are thoroughly incorporated and the bananas are mashed to a smooth but chunky consistency.

Spread over toast, add to your oatmeal, or just eat it up with a spoon! Transfer any leftovers to an airtight container and store in the fridge for up to a week (if it even lasts that long)

Enjoy! :)

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Recipe | Vegan Apple Pumpkin Muffins

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Makes 12 muffins

2 cups brown rice flour
1/3 cup raw cane sugar
3/4 cup canned pumpkin
1 cup unsweetened applesauce
2-3 tbsp plain, unsweetened almond milk
1/4 cup canola oil
1/2 tsp ground cinnamon
1 tbsp pumpkin pie spice
2 tsp baking powder
1/4 tsp salt
*optionl* 2-3 tbsp raw pumpkin seeds

Preheat your oven to 325° F.

Combine all of the dry ingredients (brown rice flour, sugar, cinnamon, pumpkin pie spice, baking powder, salt) in a large mixing bowl. Whisk together the wet ingredients (pumpkin, applesauce, almond milk, canola oil) in a separate mixing bowl.

Once both are separately combined, add the wet ingredients to the dry ingredients gradually until all ingredients are thoroughly mixed. The batter will be relatively thick.

You can either lie your muffin tin with muffin cups, or you can just spray the tin with some canola oil cooking spray to ensure that the muffins don't stick when you try to take them out. Scoop the better into each muffin mold about 3/4 of the way up.

*If you want, you can top each muffin with a sprinkling of pumpkin seeds before you bake them off. The pumpkin seeds will roast in the oven a little bit and provide a nice contrast in flavor with the slight sweetness of the muffins*

Pop those bad boys in the oven and bake for 15-20 minutes, depending on your oven. Mine were perfect at 15 minutes. Just keep checking on them after the 15 minute mark by sticking a toothpick or a knife or fork through the center of a muffin to see if the inside isn't a gooey mess.

Enjoy! :)

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Recipe | Vegan Blackberry Jam

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If you're anything like me, you love a good peanut butter and jelly sandwich... quite frequently. However, buying organic jellies and jams all the time can end up being expensive. Not to mention, a lot of times companies will use gelatin (an animal product) to thicken their jellies and jams. So, a simple solution to these issues: make your own! This recipe is really simple and very easy to customize to your own preferences.

12 oz bag of frozen blackberries (or any frozen fruit, really), thawed
A few tbsp raw sugar (I used about 4 tbsp)
The juice of one orange
The juice of 1/2 a lemon
1 tbsp calcium water
1 tbsp fruit pectin

A couple things that should be explained right off the bat:

1. I think it's standard that all packets of fruit pectin come with a separate packet of monocalcium phosphate to activate the pectin to do its job. Mine did, and that's what the "calcium water" in the ingredient list refers too. My box of pectin called for that to be mixed with water and added to the recipe before the pectin. Just follow the directions on your box and you should be okay.

2. I enjoy a jam that is less sweet and a little bit more runny/not as gelled up. Therefore, I did not add nearly as much sugar as some recipes call for and I added less than the suggested amount of pectin to my fruit mixture. Customize this recipe to cater to your preferences! It's very adjustable.

Combine the bag of thawed, frozen fruit, orange juice, and lemon juice in a sauce pan. Begin mashing up whatever fruit you chose. Mash it to the consistency that you desire. I left mine quite chunky. Bring to a simmer on low heat and dissolve the sugar. Add your pectin according to the directions on your box. You can transfer your fruit mixture to whatever you plan on storing it in, leave the lid off, and put it in the fridge for a few hours to cool off. It will continue thickening as it cools.

If you actually go the length to steralize a mason jar for this, your jam should last for quite some time in the fridge. I'm impatient so I just washed my mason jar really well. I don't expect it to last very long in my fridge because I'll eat it all before it has a chance to go bad.

Enjoy! :)

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Recipe | Fruit Salad

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I just wanted something fresh to have on hand for breakfast or random snacking throughout the day, so I threw this together in about 10 minutes and now have a huge batch ready for me whenever I want it. Again, this is so painfully easy I feel silly writing it out.

2 mangoes, diced
3 kiwis, chopped
a handful of blueberries
a handful of blackberries
the juice of 1 lemon
the juice of 1 orange

Combine and enjoy

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Recipe | Stuffed French Toast

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Chris came to visit for my birthday last weekend, so we decided to make a breakfast that was different than the typical eggs and veggies or oatmeal or granola that we normally have. I bought this "cookie butter" from Trader Joe's and I had been wanting to put it in between two pieces of french toast to make a sort of stuffed french toast. Well, needless to say, but it came out AWESOME, and it took maybe a total of 15 minutes including cook time to assemble two of these beauties for us to devour for breakfast.

For two servings you'll need:

4 slices of your favorite bread
4 tbsp cookie butter
2 eggs, beaten
2 tbsp ground cinnamon
A non-stick cooking spray

Set a large skillet to medium heat and spray with cooking spray. Whisk your eggs and cinnamon together and pour onto a dish that will allow you to dunk your french toast (like a plate with higher edges so the egg doesn't pour over, or a large shallow bowl). Assemble your cookie butter sandwiches with 2 tbsp of the cookie butter in each. Dunk both sides of the sandwiches in the egg and cinnamon mixture. If your pan is big enough,  you could fit both sandwiches in the pan at the same time. Cook them for about 4-5 minutes on both sides, or until the egg is cooked and the bread is golden brown. Serve with maple syrup and a handful of fresh berries on the side and you're set for a delicious breakfast.

Also, this is really more of a technique than a recipe, so if you can't find cookie butter - nutella, peanut butter, or anything else you can imagine, would taste delicious in this recipe.

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Recipe | Almond Flavored Simple Syrup

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I love coffee. I really, really, really, really, REALLY love coffee. It's hard to believe that 2 years ago I was trying to force myself to enjoy it. My freshman year of college introduced me to the unfamiliar world of all-nighters. So naturally, the procrastinator in me wanted to be able to stay up reeeeeally late (or all night, some nights) to do schoolwork without chugging those nasty energy drinks.

When I'm out and about and want to grab a coffee at Starbucks or Dunkin', I usually get some sort of flavored syrup in it along with soy or fat free milk. The thing that skeeves me out about the flavored syrups, though, is that I don't know what's in them. That, and the fact that I don't have them available for when I make coffee at home, is what drove me to come up with my own recipe. Yes, you can buy the Starbucks syrups online, but who has the time to wait for that to ship and who wants to waste 10 bucks on it? Not THIS coffee addict. If you're as dedicated to making delicious coffee for yourself every morning as I am, here's what you'll need:

1 1/2 cups of water
2 cups of granulated sugar (I used cane sugar)
2 tbsp Almond Extract.

This recipe is so painfully simple, it's almost a sin that I've been paying an extra 50 cents or so for syrups in my coffee all this time (don't get me started on Starbucks' new gold card member rewards. I am NOT a happy camper about them).

Anyway, add the water to a pot and bring to a boil. Add the sugar to the boiling water, reduce the heat to low, and stir to dissolve. Remove the simple syrup from the heat and add the almond extract. Stir to make sure it's dispersed throughout the whole syrup. Add to your coffee and enjoy!

I keep my syrup in a small mason jar in the fridge and just add a few spoonfuls to my coffee with some unsweetened almond milk. I should note that this recipe makes for a VERY sweet simple syrup because it's 1.5 parts water to 2 parts sugar while a normal simple syrups usually calls for equal parts water to sugar. If you don't like your coffee terribly sweet but with more of an almond flavor, maybe bring the measurements down to 1:1 parts sugar to water and up the almond extract to 2 tbsp. Tweek it to whatever your taste calls for! And try this with any extract you like! I plan on doing this with coconut, vanilla, and maybe even some orange extract. If I can get my hands on some hazelnut extract I'll DEFINITELY be doing that too.

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Recipe | Protein Packed Brunch for Two

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Before I went off to college, I used to cook for my mom, sister, and I all the time. My mom's a great cook, but I know she misses my cooking... so it was no surprise that when I mentioned I was going to make some eggs for myself for a little late breakfast, early lunch, she sneakily asked "Oh are you going to make some for me too?"

She couldn't pick up her co-op delivery of fruits and veggies today because of the snowstorm last night, so I just threw whatever was in her fridge that I thought might go well together. I also tried sneaking in a ton of protein to show my mom the amount she really should be getting in each meal. 

Me and my mom finished the whole skillet because it was the only thing we planned on eating for lunch. If you're pairing it with toast, or waffles or pancakes or something else, you could stretch it to be like 3 or four servings.

The whole recipe is 60-65g of protein (I didn't take the time to figure out how much vegetable protein was in it... so this really is just counting the protein from the eggs, soy sausages, and black beans. So me and my mom both had around 30g which is more than enough for one meal. Obviously if you're splitting it up between more people, then you would be consuming less protein, so it's important to make the difference up in other food sources served with this or by doubling the recipe to accommodate more people. 

Here's what you'll need:

1/2 onion, sliced

1/2 bell pepper, sliced

1 tbsp Extra Virgin Olive Oil

1 cup of grape or cherry tomatoes, halved

2 soy sausages, halved lengthwise and then cut into half-moons

1 cup black beans, drained and rinsed

1/4 cup miso ginger vinaigrette

3 eggs, whisked

Salt and Pepper to taste

As always, start off by sauteing the peppers and onions in the olive oil until they begin to brown.

Once they start to get some color (after about 5-7 minutes or so), add the cherry or grape tomato halves to the pan. Start blistering the tomatoes. Don't worry if they start breaking up, that's what you want to happen.

When the tomatoes start to blister and break down (about 5 more minutes or so), add the sausages. Refrain from salting everything until the very end. The vinaigrette that you'll be adding might be enough seasoning for some people and you don't want your dish to be too salty.

Let all the flavors mix together before adding the black beans and miso ginger vinaigrette. I used Wegman's brand of vinaigrette. If you can't find a miso ginger one, a sesame or sesame ginger or even a plain Italian would be a good substitute. If you're in a pinch and you don't have ANY vinaigrette to add, just add the juice of half a lemon and some Italian seasoning... that should be pretty tasty. Or just skip it all together... I'm never gonna find out!

Finally, after you've incorporated the beans and vinaigrette (or just the beans), add in the eggs and scramble to your desired consistency. The ratio is going to look like 5:1 eggs to veg/sausage/beans which, in my opinion, is better than having mostly eggs filling up your plate. Enjoy!

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