Tag Archives: food

Gluten Free Vegan Banana Pan-Crepes


I’ve been having a hard time concentrating on things today for some reason. Maybe it’s the weather, maybe it’s just the fact that it’s Sunday. Sunday’s are usually lazy days. So we’ll just blame that. Anyways, I’ve been setting up a little clothing store to try to make some extra money and get rid of some things I never wore/no longer want. It took me hours to photograph everything and I only uploaded some of it so far. (Where are you concentration?!) But after doing that I figured I deserved something special.

And here it is.


A while back I promised you guys a pancake recipe. I know it’s been a while, but I’ve stuck to that promise! I’ve only been into pancakes for the past year or so. I never really cared for them while I was growing up. I was more of a french toast fan. But I’ve completely ditched it and jumped over to the pancake side of things.

I don’t think there’s any going back now.

And if you’re not a pancake fan like my past self, then get yourself into the kitchen and get to work on a batch of these little guys.


I debated on the name of these. Should I just go with the typical name, banana pancakes, or should I go with banana pan-crepes. I thought about it for a little bit while watching some football and browsing the World Wide Web. I even ran to the kitchen to make a smoothie. After all of that I finally decided. Pan-crepes obviously won for the sole fact that you can use these as crepes or pancakes.  Versatility. Two in one, a win-win!


These pan-crepes are moist and airy with a hint of vanilla/banana flavoring. Which is perfect because they won’t leave you feeling overstuffed and unable to move for the next 3 hours like a typical “fluffy” pancake would. Pancake satisfaction and body satisfaction all on one plate.

The excitement is real today guys, so so real! And it’s about to get 10 times more exciting around here. I have an awesome surprise to share with you guys this upcoming week!

But until then, let’s pan-crepe!


Banana Pan-Crepes

makes 10 pan-crepes

1 banana
1 cup gluten free all purpose flour (I use Bob’s)
1 cup coconut milk
1 flax egg (1 tablespoons flaxseed + 3 tablespoons water)
1 tablespoon coconut oil, melted
2 teaspoons fresh lemon juice
1 teaspoon vanilla
1/2 cup fruit of choice (I used frozen blueberries)

Combine all ingredient and mix together. Preheat a greased pan on your stovetop at low-medium heat. Pour batter onto center of pan (about 1/4 cup) and cook until bubbles begin to form in the center of your pan-crepe. Flip over and cook until golden brown. Repeat that until all of your batter is used. Stack ’em up!
Heat fruit in your microwave for approximately 30 seconds or until warm. Time will depend on if you’re using fresh or frozen fruit, size of fruit, etc. Pour fruit over pan-crepe stack. Top with maple syrup or your favorite toppings. Serve, enjoy!



Orange Creme Sorbet


I can’t even tell you guys how much I love my Vitamix. I use it for about 90% of my food now and it makes me so happy. It came with a recipe book that I skimmed through for like 2 minutes on Christmas morning before I tossed it into the cupboard. But there was one recipe in there that was an orange sorbet. I didn’t like it that much though and decided to put my own twist on it to present Orange Creme Sorbet! It’s exactly what the title says, orangey, creamy, and a little bit chilly but that’s totally okay. It’s more than okay if you make this after a nice long yoga practice or a sweaty gym run which I totally recommend. Actually double up this recipe (you can thank me later) because once you make it you’ll be wanting more. I made two servings just yesterday and gulped them down in a hurry. It might happen again later this evening and no ones gonna stop me!

Anyways, let’s get to the recipe so that we can take a moment to appreciate how lovely oranges really are.


Orange Creme Sorbet

serves 2-4

2 and 1/2 cups coconut milk, frozen
2 medium oranges, frozen

Take the frozen coconut milk and frozen oranges and blend them in your blender or food processor until smooth and creamy. Serve, enjoy!


Peanut Butter Crumble Granola


I love granola. It’s so addicting. You can’t just eat one handful (or bowl) of granola. Well I can’t at least. And buying it in the store can get pretty pricey. $6-7 for a small bag of granola. Why?!? I don’t get it.

But that’s totally okay because that’s how I create all kinds of awesome granola recipes for myself and you guys too. Saving money and spreading happiness all across the internet with each passing moment.

This granola isn’t your typical crunchy granola. Here you have a crumbly almost cookie like granola with a bit of crunch. Nuts, cacao nibs, peanut butter (obviously), and a few other nutritious ingredients combined together to create a perfect peanut butter granola. Eat it on it’s own, as cereal, on your oatmeal, topping a brownie sundae, etc., etc., etc. You get it!

And now we’ll get to the recipe!


Peanut Butter Crumble Granola

serves 6-8

2 cup oats
1 cup mixed nuts
1/2 to 3/4 cup peanut butter (if you really like peanut butter go for 3/4 cup)
1 cup maple syrup
4 tablespoons cacao nibs
2 tablespoon chia seeds
2 tablespoons ground flax seeds
2 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl throw together all of the ingredients and mix together. Place on a parchment papered baking sheet and bake for about 25 minutes. Serve, enjoy!


Everything Veggie Bowl With Kickin’ Miso Sauce


I’m on a sauce/dressing/spices kick. I’ve been experimenting with all kinds of different combinations lately and it’s a lot of fun! It’s hard to tell which ones are good or not so good until I throw them on top of a bunch of different foods. This is my favorite so far. Probably because it’s my favorite toppings all mixed together. Miso, lemon, curry powder, nutritional yeast, tahini; aw yeah. This is a sweet and salty sauce with a little bit of a kick (thank you curry powder). So basically it’s all you need in life and adding it to a delicious bowl of grains and veggies puts it way over the top. Hello Kickin’ Miso Sauce.


Everything Veggie Bowl with Kickin’ Miso Sauce

serves 2

Kickin’ Miso Sauce:
4 teaspoons fresh squeezed lemon juice
2 teaspoons miso paste
2 teaspoons curry powder
2 teaspoons tahini
1/4 teaspoon nutritional yeast

Mix it all together. It’s as easy as that!

Everything Veggie Bowl:
1/2 cup millet
1 cup mixed veggies (I used edamame, carrots, and beans)
1/4 cup mushrooms
handful of spinach
1/4 cup nori strips

Cook millet and sauté veggies and mushrooms. Throw it all in a bowl and mix in spinach and nori. Top with Kickin’ Miso Sauce. Serve, enjoy!!

Raw Chocolate Chip Oatmeal Cookies


I got a Vitamix for Christmas guys.. *screaming with excitement*
Now I haven’t really had time to do a lot with it except make these cookies and extremely large smoothies. But I can already tell that tons of amazing recipes will be created with it. Get excited!

I will do a review/comparison of my Vitamix and Ninja. But we all know who will win that contest already.

Anyways, I hope you all had a great holiday if you celebrate, and if you don’t then I hope you had an awesome day anyways! I can’t believe that it’s over already. The week between Christmas and New Years is always so strange. But I like the strangeness of it all. Everyone just kind of hangs out and waits for the upcoming year, preparing their New Years resolutions and eating lots of food. I almost wish every day was that way. You know?

These cookies are just like eating cookie dough straight out of the bowl. Which is something I used to do every chance I got. But these cookies vegan, obviously, which means that you don’t have any risks that you’d have with eggs. Ah, the relief, right?!


Raw Chocolate Chip Oatmeal Cookies

makes 10-12 cookies

1/2 cup cashews, soaked
1 cup oats, divided
1 teaspoon vanilla
1 teaspoon coconut sugar
pinch of salt
2-3 tablespoons chocolate chips

In a blender or food processor combine cashews, 3/4 cup oats, vanilla, coconut sugar, and salt. Blend until soft dough is formed. Remove from blender and stir in remaining 1/4 cup oats and chocolate chips. Roll into 10-12 medium sized balls. Place in refrigerator for 30 minutes. Remove and flatten if desired. Serve, enjoy!

Keep in refrigerator for up to 7 days.