Banana Bite Snacks

I had some left over bananas that were ripening very quickly. After making my banana pancakes I still had some to spare, and thought what better way to make use of them than with this snack!

For those of you who have a sweet tooth like me, this snack would be perfect for you, or for those of you who are quarantined and just tired of eating all of your usual snacks check it out!

Bananas are a great source of fiber and potassium. I paired them with ingredients I already had in my pantry and fridge. The first was a dairy-free hazelnut spread that I had purchased from Eataly along with some baking dark chocolate chips that I had laying around in the fridge from the time my friend Crystal and I were making chocolate chip cookies.

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Here is a link to where you can purchase this delicious hazelnut spread. They also have an option that isn’t dairy-free and other varieties of the spread as well!

The next filling I chose for the banana bites was my Sunflower Butter that was purchased from Trader Joe’s. I purchased the Sunflower Butter in-store, but wasn’t able to find it on their website (sorry!). I also filled them with blueberries, but the berries were rather large so next time I would probably sprinkle coconut flakes or some chia seeds over the sunflower banana bites. 

bananas

 

Things You Will Need:

  • One large banana
  • Your favorite nut butters (almond, cashew, peanut, sunflower, etc.) or spread

 

Now Let’s Make Some Banana Bites!

First slice your banana in small bite sized pieces.

Then fill your banana slices with your favorite nut butter or filling.

Place two slices of bananas together, like you’re making a sandwich.

Enjoy!

finito

 

Try My Delicious Simple Vegan and Gluten-Free Banana Pancakes!

Nothing I love more than some delicious fluffy pancakes! After having to follow some dietary restrictions due to my severe eczema, I remembered an easy recipe I used to make when I had bought too many bananas and didn’t want them to go to waste. That’s when I came up with this recipe that is super simple to make and doesn’t require much ingredients at all, especially coming from a girl who is the queen of takeout and does NOT cook.

Things You Will Need:

1 cup of oat flour (I made my own by blending old-fashioned oats in my Nutribullet)

1 ripe banana

3/4 rice milk (any milk substitute will do, I chose to use the Rice Dream brand)

Olive oil or cooking spray (butter is optional)

1/2 cup blueberries or strawberries for garnish

Maple syrup, agave, honey, or other sweeteners of your choice to taste 

Equipment 

Mixing bowl

Whisk or fork

Cast iron or non-stick griddle or skillet 

Very thin, wide spatula

Let’s Get Cooking!

mixing

I absolutely adore this alpaca mixing bowl my friend Crystal gave me as part of my Christmas present last year! Thank you for encouraging me to branch out and try new things! (Like cooking!) 

Shall we begin?

1. First, I used my Nutribullet to blend 1 cup of whole rolled oats to make the oat flour.

milk

2. Peel one banana and break it up into several chunks in the blender with the oat flour, and blend thoroughly. If you do not have a Nutribullet or blender, use your mixing bowl and a dinner fork or whisk to mash the banana until it has a pudding-like consistency with no large lumps remaining. A few chunks are okay. 

banana

3. Heat your non-stick pan or skillet over medium heat. Add a small amount of oil in the pan if desired. I used a bit of olive oil in mine. 

4. Place your batter into the skillet. The smaller your pancake droppings, the better it will work. Repeat with dropping more of the batter into the pan, leaving an inch or two between the pancakes.

5. Cook the pancakes until the bottoms are browned and golden. When you notice air bubbles forming, the pancake is solidifying. The edges should set quicker, but the center might still be moist. You can check if the center is cooked by gently patting on the center. 

skillet

6. Flip the pancakes gently and slowly. Gently slide your spatula half way under the pancake, then lift until the unsupported half of the pancake is just barely lifted off of the skillet. Yay! You flipped your pancake! If you mess up it’s okay. Not to worry, I’ve broken a few pancakes, but there will be plenty of batter to practice with!

7. Cook for another minute or until the other side is just as golden or brown. You can flip the pancakes a few times if they are not golden or browning. 

8. Transfer the cooked pancakes into a serving plate and continue to cook the rest of your  batter.

plated

9. Serve warm. These pancakes are best when consumed fresh and warm! Garnish with blueberries or strawberries. Then serve with maple syrup, agave, honey, or any toppings you wish. I chose to top mine off with blueberries and honey drizzle. 

10. If you have leftover pancakes that you didn’t finish, be sure to saran wrap them and keep them refrigerated.  They can be eaten again for another meal or the next day if you place them in the microwave for 30 second bursts until hot. 

done

I am pleased that I am finally able to use my Disney china! This one is Ariel’s Castle, one of my favorite plates from the collection. 

I hope you enjoy these pancakes just as much as I’ve enjoyed making them and sharing them with you all. Please feel free to leave me a comment or send me an email and let me know what you thought. I really enjoy receiving your emails and reading your comments. It truly means a lot!

Xoxo

 

 

 

Extreme Green Smoothie

When I am on the go and don’t have time for a snack or meal, I like to whip up a quick, easy, and nutritious green smoothie.

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All you need is a greens-based smoothie powder, like Amazing Grass’s Green Superfood. I love this green powder so much! It contains a blend of organic greens such as spinach, wheat grass, spirulina, and broccoli, and it also has a blend of fruits including acai.

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Toasted Coconut Almondmilk

  • One scoop of Green Superfood
  • Milk or almond/coconut alternative (I prefer Califia Farm’s Coconut Almond Milk blend)
  • One banana
  • Handful of baby kale or spinach (whatever fresh greens I have)
  • A drizzle of agave

Just blend and enjoy!

Teddy Bear Toast

Happy Monday!

Nothing makes Monday mornings harder than realizing it’s only Monday! This morning before I left for work, I decided to whip up my normal breakfast with a twist. I turned my sunflower toast into a cute teddy bear toast. I like to make sunflower toast in the mornings for breakfast or as a snack because it is fairly healthy, quick, and easy. Did mention it’s really yummy? 20170424_081728

To make my simple teddy bear toast:

  • Slice of toasted wheat bread
  • Sunflower spread for the face
  • Slices of bananas for the nose and ears
  • Blueberries for the eyes
  • Hemp seeds for extra flair and flavor

Enjoy!

Nourishing Smoothie Bowl

With warmer temperatures approaching this week in L.A. I decided to make a smoothie bowl. I love experimenting with different kinds of recipes in the summer. They are so versatile and easy to make, the possibilities are endless!  Today I made a green smoothie bowl that was super light, quick, and delicious!

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Dang you, sinking bananas! (I didn’t have enough ice…)

Things you will need for a green smoothie bowl:

  • Spinach
  • Coconut water
  • Honey
  • Half banana
  • Chia seeds
  • Hemp seeds

To make the smoothie, blend spinach, coconut water, half a banana, a little ice, and honey. The toppings are bananas, chia seeds, hemp seeds, and a drizzle of honey. Enjoy!

Simple Veggie Wrap

Image result for health quotes

Wow it’s almost May already! One of my New Year’s resolutions this year was to clean up my diet and eat healthier.  I have failed time and time again and it’s only the 4th month of the year. Hey, I just can’t turn down a burrito! Fortunately, for me and everyone else who is one the same page the year is not over yet!

Today I made a very simple and delicious veggie wrap that left me still feeling full. Sometimes the last thing you want to do after coming home from work is to make something and then clean up! But I’m glad I did. It was super quick and easy! Eat good to feel good! 

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I topped it off with avocado after I took the photo (oops!) 

Simple Veggie Wrap things you will need:

  • One whole wheat tortilla (heated on a skillet for a few seconds) 
  • Black beans
  • Cherry tomatoes
  • Kale and quinoa balls cut in halves (mine were the Yves brand vegetarian cuisine)
  • Spinach
  • Avocado

Wrap and enjoy! 

Mom’s Cooking is Always the Best

I went home over the weekend, and one thing I always look forward to is my mom’s cooking! I’m sure anyone who no longer lives with their parents feels the same. My mother doesn’t consider herself a great cook nor does she enjoy it! But she knows I will always ask her to make something when I visit. This weekend was Khao Soi.

Khao Soi is a savory curry noodle soup dish from northern Thailand that consists of tender braised chicken in a coconut curry broth with boiled and fried noodles to garnish. Fortunately  Khao Soi can be found in several different restaurants in the Los Angeles area.

Photo is the actual dish made by my mama:

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I’ve had Khao Soi from these restaurants and they are authentic and worth trying!

Otus Thai Kichen and Coffee 1253 N La Brea Ave, West Hollywood, CA 90038

Kruang Tedd Hollywood Blvd., Los Angeles, (323) 667-9800.

Sapp Coffee Shop 5183 Hollywood Blvd, Los Angeles, CA 90027

Khao Soi Thai 12215 Ventura Blvd #112, Studio City, CA 91604

Inthanon Thai Cusiine 12510 Burbank Blvd, Valley Village, CA 91607

Or if you are a DIY type of person I will link a recipe that is similar to my mom’s below!

https://cooking.nytimes.com/recipes/8144-khao-soi-northern-chicken-curry-noodles