The photos may not be the best, but at 6am, I am NOT taking the time to stage a photo-op. Besides, it’s the taste that matters!
My tummy has been unhappy with my breakfast choices of late. For the last few days, breakfast has been certified gluten free oatmeal. The result has been days of bloating, gas, cramping, and ……… My fellow “glu-tards” out there get the picture. I’m not happy about this recent development. I used to be able to tolerate certified gluten free oats. WHAT IS HAPPENING TO ME?!!!
I needed something to cheer me up this morning. I needed cake. So I made cake, and it was good. It was also good for me, so that makes it even better!
I took my normal sugar-free mug cake recipe and replaced the cocoa powder with my favorite, vegan protein powder and VOILA! In under two minutes, you get a vegan, gluten free, sugar free, high protein cake that you can eat for breakfast! You’re welcome. I will be accepting my Nobel Prize in 2014.
A new job title always means no time in the kitchen.
Thankfully, this weekend involves no plans other than cleaning my disaster of a house and playing in my sadly neglected kitchen! To kick the weekend off on a healthy foot, here is a recipe for Protein Pancakes topped with Sugar-Free Roasted Berries! Start with my basic protein pancake recipe, found here,and top with warm roasted berries. Happy Saturday!
Sugar-Free Oven Roasted Berries
(Gluten Free, Dairy Free, Vegan)
3 Strawberries, sliced into thirds
2 Tbsp Blueberries
4 drops Vanilla Creme Liquid Stevia
Preheat the oven to 350 degrees F.
Place the berries and stevia in a small, oven-safe glass bowl and toss gently to combine.
Roast 10-15 minutes until berries are soft and their juices are bubbling.
I know I haven’t been around much for the last few weeks. Well, it’s time for me to let you in on a little of what I’ve been up to.
It’s confession time…..
Confession #1:I took almost the entire month of July off from working out, and fully acknowledge that it’s not fair that my abs still look like this….
Confession #2: Sometimes I burn my toast on purpose. I like it that way. Don’t judge.
Confession #3: I forgot to water the hydrangea plant Mama Gidget gave me. Luckily, it perked right back up I practically drowned it in a last ditch effort to save its life.
Confession #4: I have become a choco-holic.
This last confession, #4, is particularly strange because I’m normally more of a fruit-obsessed individual. But, these last few days, I have been craving chocolate morning and night. Sugar-free Chocolate Mug Cakes have been a nightly occurrence, and this morning, chocolate even found its way into my breakfast!
I added a scoop of unsweetened cocoa powder to my usual protein powder to create a luscious chocolate-lovers dream smoothie. In a perfect world, this would have been a smooth, icy treat. However, my blender is… well… crappy. So, I ended up with ice clumps floating in liquid. Regardless, it still tasted delicious!
Let’s be honest. I have a 6am flight this morning. I got 3 hours of sleep. Awesome….
This is going to be one serious case of the “Mondays” for which there is only one cure, a kick-butt breakfast! I am taking myself away from the work-doldrums with a breakfast fit for a tropical vacation. Slow-cooked pineapples make a decadent topping for delicious and healthy protein pancakes.
Fuel your body right and carpe the heck out of this diem!
Tropical Protein Pancakes
(Gluten Free, Dairy Free)
1 Tbsp Ground Chia Seeds
1 scoop Vegan One Protein Powder
1/2 tsp Baking Powder
1 large organic Egg
1/3-1/2 cup Water
Heat a skillet over medium heat.
In a medium bowl, combine all ingredients, stirring until smooth. Do not over mix.
Using a 1/4 cup scoop, scoop 1/4 cup of batter and pour into the center of the skillet.
Cook on one side until edges are set and bubbles appear on the top of the pancake.
Flip pancake and cook about 1-2 minutes more.
Repeat with remaining batter.
Yields 3 pancakes.
1/2 tsp Earth Balance Vegan Buttery Spread
2 Tbsp Pineapple Chunks
1/4 tsp Cinnamon
1 tsp pure Maple Syrup
Melt Earth Balance in a small skillet over medium heat.
Add remaining ingredients and cook for 3-4 minutes.
Reduce heat to medium-low and allow to cook while making the pancakes.
Pour caramelized pineapples over the finished pancakes before serving.
It was a cereal for dinner kind of night, and all those carbs left me craving some protein for dessert.
Instead of my usual mug cake, I opted to try my hand at a vegan protein cake.
My first attempt was an utter failure and met its demise down the garbage disposal. Attempt number two fared much better. It wasn’t the prettiest dessert, but I was okay with that. Topped with a little pumpkin puree, it was just what the doctor ordered.
As if my recent obsession with “Mug Cakes” wasn’t bad enough, I have now combined it with my protein powder obsession!
My friends…. prepare yourselves to meet the protein bowl cake!
It all started like this…….
GF Guy and I are in the process of moving. (Yes, we are moving AGAIN. This time, at least, it’s just down the road to a quieter neighborhood with respectful professionals who don’t smoke pot at the community pool and play “Ding Dong Ditch” at 2AM.) I have been slowing packing up the house so as to avoid any last minute scramble. Which was a wonderful idea until I started to make protein pancakes only to find that my spice grinder was in an already taped up box at the bottom of a large stack. (Sigh….) It was okay, though. I have learned to adapt. Survival of the fittest, and all that hoopla. I put on a stiff upper lip, placed my incomplete pancake batter in the microwave, and hoped for the best.
WIN!An utterly delightful breakfast cake emerged from the microwave. Topped with a little Pumpkin Puree “Icing”, it more than made up for the missing spice grinder.
Sugar-Free Protein “Cake” with Pumpkin Puree “Icing”
1 scoop Vegan, Plant-Based Vanilla Protein Powder
1 large, organic Egg, beaten
1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/3-2/3 cup Water
Combine all ingredients in a glass, microwave safe bowl, stirring until smooth.