5 Minute Blender Pancakes

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5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes

Ingredients:

  • 2 eggs

  • 1 c. oats

  • 1/2 c. almond milk

  • 1 banana

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1 tsp. cinnamon

Instructions:

  1. Combine all of the ingredients in a blender. Blend until the mixture is smooth. Preheat a cast iron skillet with some coconut oil over medium-low heat. Pour pools of batter into the pan, and flip when bubbles appear on the top of each pancake.

  2. Enjoy with nut butter, greek yogurt, jam, berries, or maple syrup! You can’t go wrong with the toppings :)

Chocolate Peanut Butter Smoothie

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I’ve been drinking this smoothie every other day for about a week now. I can’t get over how good it is! It’s smooth, creamy, and PERFECTLY sweet. It feels like I’m eating dessert, but there’s so much goodness in it. I’ve switched it up by using different types of milk and nut butters. It tastes great with cashew or almond butter as well. You can also add frozen cauliflower or frozen avocado for even more creaminess! I hope you enjoy modifying this smoothie to fit your taste :)

Chocolate Peanut Butter Smoothie

Serves: 1

Time: 3 min.

Ingredients:

  • 1/2 frozen banana

  • 2 dates

  • 2 Tbs. peanut butter

  • 1 Tbs. cocoa powder

  • 3/4 c. almond milk (or other milk)

  • 2 c. ice

  • 2 scoops collagen peptides (optional)

Instructions:

  1. Put all the ingredients in a blender, and blend until smooth and creamy. Add granola, chia seeds, hemp seeds, or shredded coconut to the top. Yum!

GF Apple Carrot Pecan Muffins

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I'm currently working at a coffee shop. It's not necessarily what I expected I would be doing post-graduation. There have been many days where I've questioned the purpose of my life while wiping coffee-stained hands onto my blue jeans, picking up yet another pitcher of milk, and watching the bubbles rise and then disappear into the white whirlpool. Michael wants his daily medium latte, and I get to be the one that pours foamy milk into caramel-colored espresso, forms a decent rosetta, and hands it over with a smile.

I know that I won't be here forever. I'm finishing school and a new wedding photography season is coming up. Even though it's short-lived, I don't want to look back on this time as a waste. How can I make these countless interactions and mindless tasks mean more? I'm so much more than what I do, and I want that to be apparent in the way that I live. 

Career, vocation, purpose... It's a lifelong journey. I will admit that I used to think it was an educational one. You get your degree, figure out who you want to be, and the rest just sort of... well... happens? Fortunately, I'm learning that's most definitely not the way it is. If it was, we wouldn't be nearly as strong or our stories nearly as interesting. 

I'm trying to take what I have and where I am, and let it teach me something. Something that is not merely wasted time. Something that will be valuable to who I am now and where I am going. How will we get anywhere if we don't learn from the seemingly insignificant spaces in between the big moments?

I guess the reason I started talking about all of this is because of apple carrot pecan muffins. The chef at the coffeeshop makes them, and this recipe was inspired slightly by her brilliance. I don't know what she puts in hers besides apples, carrots, and pecans, but I wanted to make my own healthy version.

 
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I used gluten free flours, and they are only sweetened with a banana and a small amount of maple syrup. These muffins are guilt-free and full of good things for you. The absolute best part is that they actually. taste. amazing. They're not dry, bland healthy muffins. They are moist, sweet, and flavorful healthy muffins. You have got to try them.

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Ingredients:

  • 1 1/4 c. oats, blended or food processed into flour
  • 3/4 c. coconut flour (you can sub any regular or gluten free flour for the coconut flour and almond meal)
  • 1/4 c. almond meal
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 c. chopped pecans
  • 1 apple
  • 2-3 large carrots
  • 1 egg
  • 1 banana, mashed
  • 1/4 c. maple syrup
  • 1/2 c. oil (I used 1/2 coconut and 1/2 avocado oil)
  • 1 tsp. vanilla
  • 1 c. almond milk (or any other milk/milk alternative)

Instructions:

  1. Preheat the oven to 350 F.
  2. In a food processor, pulse the apple and then carrots until finely chopped. Place in a large bowl. Add the mashed banana, egg, maple syrup, oil, vanilla, and almond milk. Stir until well combined
  3. In a separate bowl (or the same bowl), add the flours, cinnamon, salt, baking powder, and pecans. Stir until well combined.
  4. Scoop into a greased muffin tin. Bake for 25-30 minutes.
  5. Enjoy plain, with butter, or with a smear of almond butter :)

Stewed Apple Oatmeal

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Recipe:

  • steel cut oats
  • apple
  • 1 tsp. cinnamon
  • 1/2 tsp. cardamon
  • 1/2 tsp. cloves
  • greek yogurt and peanut or almond butter to put on top

Directions:

  1. Chop the apple into small chunks. Heat in a saucepan over medium heat with spices and about 1/2 cup water. Cook until the apples are soft (you may need to add more water). The juices from the apple, water, and spices will eventually create a thick glaze. It only takes about 10-15 minutes. 
  2. While the apples are cooking, cook the steel cut oats. 
  3. Once the oats are done and the apples are soft, spoon some apples, greek yogurt, and nut butter onto the oats. Drizzle with a small amount of honey (if needed) and enjoy!

 

Whole Grain Pumpkin Waffles

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These waffles are the definition of what a cozy fall morning should be. 

Wafts of pumpkin and cinnamon, warm, delicious, and perfect with a cup of coffee. It's basically all I want to eat for breakfast for the next week, but I'll try to resist :)

This recipe is not hard, and hopefully contains ingredients that most people would already have in their home. I made them with half whole wheat flour/half oat flour, but if you are gluten free they could easily be made with just oat flour.

If you don't have oat flour on hand, simply just put oats in the blender for a few seconds and you have oat flour!

I sincerely hope that you get the chance to make these. They are totally worth it.

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Recipe:

  • 1 c. whole wheat flour
  • 1 c. oat flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 2 eggs
  • 3/4 c. pumpkin puree (canned pumpkin)
  • 1/2 c. milk of choice
  • 1/4. greek yogurt
  • 1/3 c. coconut oil
  • 2 Tbs. maple syrup
  • 2 tsp. vanilla

 

directions:

  1. Combine the whole wheat flour, oat flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.
  2. In a separate bowl, beat the eggs. Add the pumpkin puree, milk, greek yogurt, melted coconut oil, maple syrup, and vanilla. Stir until well combined.
  3. Add the wet ingredients to the dry ingredients, and stir.
  4. Let the batter sit for a few minutes before making the waffles.
  5. We enjoyed them with butter and maple syrup, OR if you want a little more substance, try peanut butter, plain greek yogurt, and maple syrup. It might sound a little strange, but it's actually the best.

Super Nutty Granola

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Recipe:

  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup pecans
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 2 cups oats
  • 1/4 cup maple syrup
  • 3 Tbs. coconut oil
  • 3 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 tsp. pumpkin pie spice

Directions:

  1. Preheat the oven to 350.
  2. Chop the various nuts into smaller pieces, if desired. Add to a large bowl with the 2 cups of oats.
  3. Melt the coconut oil in a small glass dish, and add the coconut oil, maple syrup, cinnamon, vanilla, and pumpkin pie spice to the mixture. Stir until well combined.
  4. Spread the granola out on a large baking sheet. Place in the oven for 10 minutes.
  5. After 10 minutes, take the granola out of the oven and stir. Place in the oven for another 5-10 minutes, or until golden brown.

*The amount and variety of nuts/seeds you use is totally up to you. The point is to just fill the granola with more healthy fats than normal :)

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Carrot Apple Zucchini Loaf

Apples are just starting to ripen on some trees and there's still plenty of fresh summer squash and carrots to be found. This bread is the perfect combination of late summer and fall. It's flavorful, moist, and slightly sweet. My family enjoyed eating it with a slather of butter on top, but it tastes just as good plain. I hope you enjoy!

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Ingredients:

  • 1/3 cup melted coconut oil

  • 2 eggs

  • 1/2 cup maple syrup

  • ¼ cup greek yogurt

  • ¼ cup almond milk or whole milk

  • 1 tsp. baking soda

  • 1 tsp. cinnamon

  • ½ tsp. nutmeg

  • ¼ tsp. allspice

  • ½ tsp. salt

  • 2 tsp. vanilla

  • ½ cup grated apple

  • ½ cup grated carrot

  • ½ cup grated zucchini

  • ½ cup chopped walnuts

  • ¼ cup pumpkin seeds

  • 1 ¾ cup whole wheat flour

directions:

  1. Preheat the oven to 325° F.

  2. In a food processor, grate the apple, carrot, and zucchini so that there is about a 1/2 cup of each.

  3. With a knife or food processor, chop the walnuts into smaller pieces.

  4. Beat the eggs, melted coconut oil, and maple syrup until well combined.

  5. In a large, separate bowl, combine the milk, greek yogurt, baking soda, cinnamon, nutmeg, allspice, salt, and chopped walnuts.

  6. Add the egg mixture, and beat until it's well mixed in.

  7. Add the flour and stir to combine.

  8. Grease a large loaf pan, fill with batter, and sprinkle pumpkin seeds on top.

  9. Bake for 55-60 minutes.

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