Vegan Peanut Butter Banana Rolled Oats

Do you ever wake up just craving peanut butter, or is that only me? Sometimes your soul just needs it. Well, that was definitely how I was feeling after this past weekend, and what better way to compliment that peanut butter than with some banana. It's really the perfect flavor combo - salty and sweet and just delicious.

I woke up Monday freezing cold. I slept with my window open and fan on, and I was seriously chilled to bone. I ran to my closet throwing on sweatpants and a sweatshirt, but I needed something to really warm me up. So peanut butter banana oats it was! And they did not disappoint one bit!

Here's What You'll Need:

-1 cup rolled oats
-2 1/4 cups unsweetened almond milk
-1 tbsp maple syrup
-1 tsp vanilla extract
-1 heaping tbsp smooth, unsweetened peanut butter (ideally organic) and 2 additional tsp separated
-1 banana, sliced
-Pinch of Himalayan sea salt
-Chia seeds if desired

Instructions:

1) Mix together the oats and almond milk and heat in a pan over medium high heat until boiling.
2) Once boiling, reduce the heat to medium low and start mixing regularly. Cook for about 5-7 minutes.
3) Add in the vanilla, maple syrup, sea salt, heaping tbsp of peanut butter, and majority of the banana slices. I saved about 10-12 slices to top the oats.
4) Cook until the oats look complete (about another 5-7 minutes), mixing regularly.
5) Remove the oats from the heat and split between two bowls.
6) Top each bowl with half of the remaining banana slices, 1 tsp of peanut butter, and chia seeds if desired.
7) Enjoy!

I hope this not only warms you up on these cooler mornings but also hits the spot for that peanut butter craving! Let me know what you think in the comments below!
 

Pumpkin Greek Yogurt Pancakes

It's officially pumpkin season, and I couldn't be happier. Pumpkin is without a doubt one of my favorite flavors. It gets you in the mood for fall and Halloween, and it almost feels like it warms you up on those cool autumn mornings and nights.

I generally associate pumpkin with pie and coffee, but why not incorporate it into one of my favorite breakfasts, Greek yogurt pancakes. It's simple to make, and you will not be disappointed!

Here's what you'll need:

-5.3 oz of nonfat plain Greek yogurt (I use Wallaby Organic)
-1/4 cup of coconut flour
-1/4 cup of pumpkin
-1 egg
-1/2 tsp baking powder
-1/2 tsp vanilla
-1/2 tsp cinnamon
-1/4 tsp ginger
-1/8 tsp nutmeg
-a pinch of allspice

Instructions:

1) In a bowl, mix together all of the ingredients until smooth. Yes, it's really that simple.
2) Heat a large pan over medium high heat. Using a 1/4 cup measuring cup, scoop out your pancake mix onto the pan, and arrange and smooth  the batter into pancakes using a spoon. 
3) Cover the pan, and let the batter cook for about 2-3 minutes (may vary by stove). You will know that it's ready to flip because you'll be able to flip it. If the batter on the side of the pancake sticks to your spatula, give it some more time before flipping.
4) Flip each pancake, and cook the other side for about 2-3 minutes. 
5) Remove from heat, put your pancakes on a plate, and add any additional toppings as desired.

I added pumpkin seeds and maple syrup to mine, and I'd highly recommend the combination! I hope you enjoy this taste of autumn. Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!

Pear and Blue Cheese Salad

Something about this (somewhat) cooler weather really made me start craving pear. To counter the sweetness, I thought it would go really well with a nice blue cheese. I wasn't exactly sure how I wanted to eat the two together, and I went through all the options in my head (including literally smearing blue cheese on pear slices). At the end of this mental conversation with myself, I decided I could really use a refreshing salad. I knew I also had some vegan bacon, almonds, and sunflower seeds which could add a nice savory kick and crunch to the meal.

Here's what you'll need:

For the dressing:

-1 tbsp balsamic vinegar
-1 tsp olive oil
-1/4 tsp garlic powder (or less)
-1/4 tsp dijon mustard
-1/4 tsp German mustard
-salt and pepper to taste

For the salad:

-1/2 cup of baby kale
-1/2 cup of baby spinach (feel free to do a full cup of either or substitute with the leafy green of your choosing)
-2 pieces of vegan (or regular or turkey) bacon, cooked and chopped
-1/2 pear, sliced
-2 tbsp blue cheese
-1/2 tsp sunflower seeds
-2 tbsp almonds, chopped

Instructions:

1) In a bowl, mix together the dressing ingredients.
2) In a larger bowl, mix together the kale and spinach. Top with the pear slices, bacon, sunflower seeds, and blue cheese.
3) Drizzle on the dressing, and enjoy!

Let me know what you think in the comments below, and feel free to subscribe!

Cinnamon Apple Greek Yogurt Pancakes

I told you I was on a fall/apple kick, so here we are with another apple recipe. I find that I'm really craving cinnamon apples now when I get up in the morning, and there's a little chill in the air. Nothing seems more comforting then spiced apple pancakes. They'll warm you from the inside out.

Here's what you'll need:

-1 apple, chopped
-1 1/2 tsp cinnamon, split 1 tsp and 1/2 tsp
-1 tsp brown sugar
-1/4 tsp nutmeg
-1 tsp sunflower seeds
-5.3 oz of plain nonfat Greek yogurt
-1 egg
-1/2 tsp vanilla extract
-1/4 cup coconut flour
-1/2 tsp baking soda
-Cooking spray (Coconut oil)
-2 tbsp of maple syrup (or honey)
-pinch of sea salt

Instructions:

1) Mix the chopped apple with 1 tsp cinnamon and 1 tsp brown sugar.
2) In a bowl, mix together the egg and Greek yogurt.
3) Add in the coconut flour, baking soda, 1/2 of the apple mixture, the nutmeg, the remaining cinnamon (1/2 tsp), and sea salt.
4) Heat up a large pan and coat with cooking spray.
5) Scoop out 1/4 cup of pancake mix and form into pancakes in the pan. Heat for about 3-4 mins/per side, covering the pan with a lid while cooking.
6) In a separate pan, heat up the remaining apple tossed in cinnamon sugar for a few minutes until the apple softens.
7) Serve the pancakes, top with the cooked cinnamon sugar apple and sunflower seeds, and drizzle on maple syrup.
7) Enjoy!

I hope these pancakes give you the taste of fall you're looking for! Let me know what you think in the comments below, and feel free to sign up for e-mail updates!

Spiced Apple Overnight Oats

So it isn't technically fall yet, but it is after labor day, and that's good enough for me! I don't want to go full speed into fall mode and overdo it (which is actually impossible because there can never be too much fall), but I'm starting to ease into it. 

I had my first pumpkin coffee of the season, and I so badly want to throw on my over-sized sweaters. But then I go outside and it's 80 or 90 degrees, so that may have to wait. I want pumpkin everything, but I'm trying to hold off on going too crazy. So to ease my fall fever, I've been feeling apple happy - specifically cinnamon apple and apple cider.

I was thinking about breakfast the other day, and then it hit me. What better way to incorporate apples than into my overnight oats? It's the perfect mix of fall flavors to start off your day. Plus it's super easy to make, as all overnight oats are.

Here's what you'll need:

-1 cup rolled oats
-1 apple, cubed
-1 tbsp chia seeds
-1 tsp ground flax seed
-1 tsp cinnamon
-1/2 tsp vanilla extract
-1/2 tsp nutmeg
-1 tbsp maple syrup
-1 cup unsweetened almond milk
-1 tsp light brown pure cane sugar
-pinch of sea salt

Instructions:

1) In a tupperware container or bowl mix, together all of the ingredients. Refrigerate overnight.
2) Split the oats between two bowls or jars, serve, and enjoy!

Let me know what you think in the comments below, and get ready for some more apple-inspired recipes coming you way. Feel free to subscribe for e-mail updates, so you never miss a post!