Recipe: Apple Pie Breakfast Quinoa

Up until now, I’ve only been sharing recipes that I’ve tested out with the intention of posting as tried-and-true original and rigid recipes. However, I realize my favorite meals and recipes are those that I throw together, especially when it comes to my variations on go-to staples. They’re easy and and delicious and definitely worth sharing with all of you looking for a quick meal that will fill you up and nourish your body.

With that in mind, it only makes sense to share my new favorite breakfast with you:

Apple Pie Breakfast Quinoa:

(serves 2)

2 teaspoons coconut oil or non-dairy butter, such as Earth Balance
2 cup cooked quinoa
2 small apples, finely chopped
4-5 medjool dates, finely chopped
1/4 cup almonds or walnuts, finely chopped
1/2 cup coconut milk
1-2 teaspoons cinnamon
1 pinch of nutmeg
1 pinch salt
1 teaspoon vanilla extract

*Toppings: shredded coconut, almond butter, chopped banana and/or your favorite granola.

Over medium heat, add walnuts or almonds to a small frying pan. Stirring frequently, toast nuts until they become fragrant, about 5 minutes. Set aside.

In a medium saucepan, add non-dairy margarine or oil. Once it’s completely melted, toss in quinoa and mix together until quinoa is coated. Simmer for about 3-5 minutes. Add chopped apples, coconut milk and dates and allow to cook on medium-low heat for 2-3 minutes.

Add in cinnamon, nutmeg, salt and vanilla extract. Stir together and continue to cook for an additional 1-2 minutes.

Removed pan from heat. Add in toasted nuts and desired toppings. Serve immediately.

This recipe gets me so excited for fall, especially with that hint of nutmeg spice thrown in for good measure. Warm, hearty and healthy – sweater weather is just around the corner and I couldn’t be happier.

Hope you all have a great weekend!

The Full Bowl: Deconstructed

As I’m sure you already know, I’m a lady who loves to switch things up. In my daily activities, in style, and certainly in food – it’s the spice of life.

One of my favorite meals is something I’m loosely calling the full bowl – full of all the good stuff your body needs and loves. Because this is a meal that can vary so much, I thought it’d make more sense to share my tips and guidelines than to post an actual recipe. You can easily adapt this bowl for any meal. For example, a breakfast-based full bowl would go something like this: rolled oats, fresh berries, almond butter, sliced almonds, cinnamon, fresh vanilla bean, and hemp milk. Pretty balanced, right?

Here’s what every balanced Full Bowl needs:

• Protein

• Veggies/Produce

• Starches/Carbs

• Sauce, Fresh Herbs or Seasoning.

This is one of my favorite bowls – it’s basically a healthier twist on southern comfort food. You can’t tell from the photo, but I always fill my bowl with a ton of greens. The steamed kale actually takes up half the bowl.

My ratios usually look something like this:

• Greens – 2 cups

• Protein 1/2-1 cup

• Carbohydrates- 1/3 to 1/2 cup

• Vegetables – 1-3 cups, depending on what vegetables I’m using.

• Healthy Fats or Sauce: 1-2 tablespoons

One last tip:  Don’t skimp on the spices, sauces or fresh herbs. These add-ins make all the difference and will play the biggest part in giving you variety in your meals.

So that’s it! The Full Bowl is a great way to make a meal that is tasty, satisfying and offers a lot of different textures and flavors. Let me know if you have your own take on this – I’m always trying to think of new ways to make my favorite go-to meal. Leave any suggestions in the comments below!

Recipe: Garbanzo Protein Pancake (a.k.a. Pudla)

You guys. Chickpea flour is a game changer. I rarely crave a savory breakfast, but this recipe is all sorts of delicious and satisfying. It’s like a (vegan) omelette and a (vegan) pancake had a super yummy baby. Ok, that’s a little creepy but stay with me.

Just a few ingredients are needed to whip  up one of these protein powerhouses in a pinch.

Wow. A tongue twister on a Monday morning? My apologies.

One pancake contains 12 grams of protein per pancake and 10 grams of dietary fiber to boot!

This pancake tastes very similar to falafel if you subtract the frying and add in a ton of veggies. It’s a wonderful thing.

Another not-so-pretty recipe that packs a flavor punch. Looks can be deceiving…

Garbanzo Protein Pancake (for one)

1/2 cup garbanzo flour
1/4 teaspoon baking powder
Pinch of each: turmeric, salt, pepper, oregano, garlic powder
1/2 cup plus one tablespoon of water 
1/2 teaspoon apple cider vinegar
1 cup of chopped veggies of choice. I used a mixture of green onions, spinach, cherry tomatoes and bell pepper.

Spray a large skillet with oil, allowing it to heat up over medium-low heat.

Combine chickpea flour and dry ingredients in a medium bowl and stir until combined. Mix in water and apple cider. Oncce you have a pancake-like batter, add in your veggies and stir.

Pour mixture into skillet, spreading it out until you form a medium to large pancake (7-8 inches in diameter).

Cook one side for 5-6 minutes before flipping and repeating on the other side. Both sides should be a golden brown color.

Top with hummus, avocado, salsa and/or nutritional yeast.

This recipe is so easy to change and alter to your liking. Next time, I think I’ll try a mixture of basil, mushrooms, olives and tomatoes and add in some oregano, red pepper flakes and vegan parmesan. Pizza for breakfast? Consider it done.