I’m Alive!!!

Posted on February 15, 2018. Filed under: Breakfast, Uncategorized | Tags: , , , |

Well, mostly. Remember my post last week saying I woke up feeling a little weird? I really wish that’s where it stopped. I actually think I got the flu for the first time since I was a kid. I’m feeling better now, but Thursday to Monday were not fun. Muscle aches, angry stomach, the works. Whenever I’m sick, I tend to not pay attention to diet because I don’t eat enough so anything is good to get calories in.

I started feeling better yesterday. Sure, I’m still a little congested and my energy level is a lot lower than normal, but I don’t feel miserable anymore. (Part of me wants to do something, other part of me just wants to nap)

I had a craving for pancakes (mainly because Hulu has 2 different pancake commercials it was cycling through) and decided to make a breakfast pancake out of the chickpea flour I had. I found a vegan recipe that seemed pretty solid.

The recipe is very easy. It doesn’t have a ton of sweetness in it, however, if you use coconut oil in your pan, the oil will add a sweetness (be careful though, smoke point on coconut oil is lower than most, my apartment is smoky.) To spice them up, I topped them with chopped pecans, pink lady apples and honey.

Vegan Chickpea Flour Pancakes

Here’s what to get from the store:

Chickpea flour
Baking Soda (I used powder, it’s 3x the amount of soda called for)
Coconut Oil
Ground Flax Seeds
Almond Milk
Pancake toppings

Grain Free Vegan Pancakes
(From Health is Happiness)

1 1/2 cups chickpea flour
1 tsp ground cinnamon
1 tsp baking soda
3 tbsp ground flax seed + 9 tbsp warm water
1 tsp vanilla extract
1 1/2 cups almond milk
coconut oil for cooking

  1.  Combine the ground flax seed in a small bowl with 9 tablespoons of warm water and mix well. Set aside for 10 minutes.
  2.  Combine the flour, cinnamon and nutmeg together in a mixing bowl.
  3. Combine the almond milk, vanilla and flax together. mix well.
  4. Add the wet mixture to the dry and mix well.
  5. Preheat a non-stick pan on medium heat. Add a little coconut oil and spread around the pan.
  6. Add about a 1/4 cup of batter to the pan. Cook for a few minutes on one side, flip and cook a couple more minutes on the other side.
  7. Remove from pan, keep warm on a plate, and repeat until all the batter is done.

I haven’t really gone out and done anything in the past week because I felt so bad. I had planned to get sushi last Saturday after work, but my body had other plans. Since I’m feeling better, I want to go do ….something. I just don’t know what that is. I should probably give myself another day, but who knows. Maybe something interesting will come up.

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Patty Cake, Patty Cake

Posted on March 15, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know a few things; I eat a lot of beans,  I love animals, and I am not a morning person. Sure, I’ll get up,  if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean  don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.

Now, along with not eating a lot of meat,  also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.

This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote  I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.

Vegan pancakes wth a strawberry and blueberry compote

Here’s what to get from the store:

Wheat flour
Almond Milk
Baking Soda
Chia Seeds
Coconut Oil

Vegan  Pancakes
(from Cookie + Kate)

1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract

  1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
  2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
  3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
  5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Strawberry and Blueberry Compote

1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch

  1. In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.

Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.

I’m in the middle week of using the Fitstar app and  have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.

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Easy Peasy

Posted on January 31, 2015. Filed under: Breakfast | Tags: , , |

The biggest problem I always have with bananas is that they tend to go brown before I an use them all, even if I purposely get them green. I have one left and I should just make bread out of it, but I know that’s not enough; it’ll go into a smoothie tomorrow.

I saw these two ingredient pancakes made from bananas on Pinterest and decided to give them a try. Normally I don’t trust stuff like that because they don’t seem to turn out right, but I was really impressed. The batter was a little thin and I broke all 3 of them trying to flip them (but honestly, I do that with normal pancakes to, so that’s a user issue).

This recipe is great if you don’t have all the other ingredients for normal pancakes, or just want something that is much more healthy. They’re gluten free (if you believe that, I don’t) and carb free. It’s very easy to change the flavor because all you have to do is add a different spice. I did cinnamon, nutmeg and some cloves. They look like pancakes, taste like bananas and are even sweet enough that you don’t need to use syrup. These will be good for a post work out, or a pre work day food.

Here’s what you need from the store:


Easy Banana pancake

1 Banana
2 eggs
Spice of choice

  1. Blend the banana and eggs together in your blender or with your immersion blender. Add your spices.
  2. Pre-heat your skillet with a little bit of olive oil. Drop a little bit of the batter onto the skillet. Wait until the edges are turning slightly white and bubbles come in the batter. Flip and cook a little longer.

That’s it. It’s very easy and very healthy. This makes about 3 or 4 pancakes depending on the size. They filled me up pretty well and I have a ton of energy.

Eating healthy doesn’t have to be boring, it can taste indulgent and bad for you if you want.


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