I usually grab brunch with a friend on Sundays, but today there was a slight change of plans. I instead slept in, lazed in bed for most of the morning, and then made some pancakes when another friend came over.
These are really quick and, in my opinion, far superior to the 2-ingredient banana pancakes that have been floating around for some time. They still tend to be on the eggier side compared to normal pancakes, but a little honey a fruit will go a long way!!
Ingredients (inspired by Simply Delicious Foods), serves 2:
- 2 ripe bananas
- 2 eggs
- 1/2 tsp baking soda
- 3/4 cup oats
- 1 tsp cinnamon
- 1 tsp cocoa powder
- pinch of salt
- honey, syrup, and fresh fruit to garnish (if desired)
In a bowl, mash up the bananas with a fork. Ground up the oats in a blender, add the bananas, eggs, baking soda, and spices, and blend until smooth.
Heat up coconut (or other vegetable) oil in a pan on low heat and make several small pancakes (they do get fluffier due to the baking soda, so don’t add too much batter to the pan!)
Serve with whatever garnish you desire and enjoy!
Wow have I been bad with keeping up with this blog. To my defense, I have been traveling quite a bit over the past few weeks and have also been extremely caught up with work. And then summer truly hit New York, so my willingness to turn on the stove or oven sharply decreased.
But alas, I am back with a wonderful summer salad! My local grocery store had mangoes on sale today and so I bought a bunch of them. I also had a friend coming over for dinner, so I decided to be extra creative with dinner (ok, fine, google did help me a bit).
This salad is perfect for when you’re in a mood for a light, fresh and healthy dinner. It took me about a total of 20 minutes to make and both my friend and I couldn’t get enough of it!
Ingredients (serves 2):
- 2 mangoes, slices
- 3 chicken breasts
- 2 roma tomatoes
- 4 handfuls of baby spinach
- 1 lemon (juice)
- 1 tbsp honey
- 2 tbsp olive oil
- salt, pepper, cayenne to taste
Cut up the chicken, season with salt, pepper and cayenne pepper, and fry up. Meanwhile slice the mangos and tomatoes. Cut about a handful of the baby spinach into small strips. In a large serving bowl, spread out the remaining spinach into a bed. In a separate bowl, mix the mango, tomatoes and sliced spinach. Add the (now) cooked chicken. In a cup, whisk together the lemon juice, honey, olive oil, and salt and pepper, and drizzle this dressing over the chicken-mango mixture. Pour the mixture over the spinach bed and serve.
Enjoy, stay cool, and let me know how you liked it in the comments!
Happy Fourth of July to all of my USA-based readers!
I finally had a housewarming this weekend and served a bunch of yummy treats (my vegan banana bread, homemade vegan cashew-coconut ice cream with a sea-salt caramel swirl, bacon-wrapped dates, and these coconut walnut date balls). Most of the dishes I served actually included dates because I found a huge tub of them for 3.99. $3.99!!! Dates are great (hehe, yes, both kinds of dates), but I usually shy away from them because they tend to be quite expensive in NYC. With that amazing deal though I had to buy them!
I’ll see if I can post any of the other recipes soon too, but today I wanted to tell you about these super simple yet really tasty bite-sized snacks. All you need is a food processor and a refrigerator and you’re good to go! Yes, no baking – exactly what I needed in this hot summer weather!
Ingredients (inspired by Detoxinista):
- 2 cups walnuts
- 1 cup shredded unsweetened coconut
- 2 cups pitted dates
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
Add the walnuts and coconut to a food processor and blend until you have a fine crumble. Add in the the remaining ingredients and blend until smooth. Make small balls out of the mixture and chill in fridge or freezer for several hours before serving.
They still taste great when warmed to room temperature, but I really like the extra crunch I get after they’ve sat in the fridge for a while! They also keep amazingly well and are a really tasty and filling snack!