Peanut Butter Cup Pancakes

Holy moley guacamole! These pancakes may be the most sickeningly delicious things I have ever eaten in my life. I am actually dead (in the good way). Peanut butter galore, pancakes galore, chocolate galore, coconut galore, fruit galore, delicious fudgy bites of Square Bar (they are so good by the way, read my review on them and how you can get them yourself because they are actually the best bar I think I've ever eaten). There is nothing wrong with this meal… Except my presentation and cooking skills haha! Not so beautiful, except for in regards to the taste. And that's what counts right? Maybe I'll nail it someday.

Ingredients: 

1/4 cup buckwheat flour and 1/4 cup brown rice flour (you could probably do all buckwheat flour) 

1/2 cup almond milk 

1 ripe banana, mashed 

1 tsp baking powder/ soda 

1 tsp vanilla extract or real vanilla (optional, but recommended) 

2 flax eggs (2 tbsp of flaxseed meal and 6 tbsp of water), at least left in the fridge for half an hour but the longer the better

Coconut oil, for cooking 

1-2 (or as much as you want, like me) cacao or carob powder 

Maca powder (optional, but recommended) I use this one

Approximately 2 tablespoons of peanut butter (I used Mayver's food coconut PB) 

Recipe:  

Make the pancake batter in a big bowl first! Have your flax eggs in the fridge and your banana mashed and ready. Combine the flours, baking powder and maca powder to the bowl and combine. Next, add your wet ingredients (almond milk, banana, vanilla extract, flax eggs) and combine to make the mixture nice and smooth. Then, place approximately half the batter into a smaller bowl. Add the peanut butter to this half, and stir to combine. And to the other half, add the cacao or carob powder and the maca powder and combine until all mixed together. 

Grease a pre-heated pan with coconut oil, and add a few spoonfuls of the cacao mixture to the pan. Then, in the centre of the not yet cooked pancake, add a spoonful or two of the peanut butter mixture. Allow to cook on the first side, and then flip to the other side and cook, then remove from the pan. Repeat procedure with the rest of the batter until all cooked :) 

I topped mine with a cacao peanut butter sauce, banana, blend co, and served with chopped up pieces of Square bars cocoa crunch bar and strawberries… oh gosh, I can't even begin to explain. Heaven is a place on earth with you (this stack) 

Sundays are for stacking, and if I'm going to stack, I'm going to do it right ;) 

Vanilla maca quinoa porridge

Simple is sometimes best. Especially if you're not feeling well, or indecisive about your toppings (I was a bit of both on this particular morning). I love porridge because it's quicker than you think to make, it's really versatile, and it's super filling and nourishing… and on mornings when I can't feel my fingers, it goes down super well! (So cold on those winter mornings, as much as I would love a big bowl of nana ice cream sometimes it just ain't going to happen)

Porridge is made out to be so not delicious, which is a shame, because with the right kind of attitude, it can be  the most delicious of them all!

Ingredients: 

2/3 cup quinoa flakes 

2/3 cup of almond milk (plus more, for as you go) 

Maca powder (I use this one) 

Vanilla extract, a couple of drops 

1 ripe banana, mashed 

Toppings of choice (go hard or go home I always say) 

Method: 

Add your flakes and milk to a saucepan, bring to the boil and then down to a simmer. After a few minutes of stirring and combining and cooking, add the mashed banana and shortly after, the maca and the vanilla extract. Combine and cook for a couple of minutes more, adding more milk if you need (I usually do) and then pour it all into a bowl with some delectable toppings and enjoy like only you know how! 

I topped mine with a big dollop (plus more after the picture) of Mayver's coconut peanut butter, slivered almonds, cacao nibs, dessicated coconut and lots of delicious fruit (banana, blueberries, strawberries) 

Yum yum in the tum! 

Carrot Cake Quinoa porridge

My favourite flavour combo. Porridge style. What more could a girl ask for really? Like a big cosy hug in a bowl. Heaven. Bliss.

This makes a nice big bowl due to the addition of the carrot cake, and it gets a serve of vegies in before 9am. It's love? I think so. 

Ingredients: 

2/3 cup quinoa 

1 plus 1/3 cup almond milk (or as much as you need)

1 carrot, finely grated 

Cinnamon and nutmeg, to your discretion 

1 banana, mashed

Chopped dates (optional but I love adding dates to porridge) 

Maca powder (optional) I use this one

Toppings of choice 

Method: 

Grate your carrot and mash your banana, and set aside. 

In a saucepan, add your quinoa and your milk, and bring it to boil and then down to a simmer, stirring continuously. After a few minutes, add the grated carrot and the mashed banana and stir through until combined, and allow to cook for a little while. At the last second, add your spices and maca (if you're using, I do recommend though!) and remove from the heat. Pop into a bowl with all your favourite toppings (you don't need heaps for this one as it is quite hearty, but I like using more banana, fresh figs (or dried figs, oh boy!), peanut butter (I used Mayver's foods coconut peanut butter) and blend co super sprinkle. 

You can't not at least feel a little better after this kind of morning. 

Coconut Quinoa Porridge

Oh this was a big bowl of love, just what I needed on this particular morning. Sometimes, food feels like a best friend you've had for a long time. It knows what you need, and it's there for you like a friend would be.

I love coconut, a lot. I also am loving porridge. And even though today is the last day of Winter, and I'm super excited for Spring, I'm hoping I'll still find opportunity to eat porridge. It's so delicious, any time of the year, right?

Ingredients: 

2/3 cup of quinoa flakes 

2/3 cup of almond milk (with extra to add as you go) 

1 ripe banana, mashed 

Coconut essence, a few drops 

Maca powder (optional, but recommended) I use this one 

Toppings of choice 

Method: 

Mash your banana, and set it aside. In a saucepan, add your quinoa and your milk and bring it to the boil, and then down to a simmer. After a few minutes, add the coconut essence and the maca powder, and stir to combine. Right at the end of your cooking, add the mashed banana and stir through and let it cook together for 1-2 minutes. Then, remove from heat. 

I topped mine with Mayver's foods coconut peanut butter, strawberries, a bit more banana, a few blueberries, Loving Earth Buckinis and Blend co superfood sprinkle. And I had it with a mug of coffee not coffee (which is delicious by the way!) 

Mmmmm food to warm the soul is always welcome in my apartment. 

Quinoa stuffed baked sweet potato

Oh my sweet hallelujah, I created the mega lunch to end all lunches. Seriously, I can't stress enough how delicious this was. So so so easy too. And so wholesome. Kept me full for hours, this will be a new staple in my life for sure. Versatile too (this is just one way you can fill a baked potato!)

Ingredients: 

1 sweet potato/ normal potato (if you like), with a small cross incision in the top 

Lemon juice 

As much quinoa as you like (I didn't measure it but I got leftovers from it which is good!) 

Whatever vegetables you want to use (for the stir fry part I used cherry tomatoes, capsicum, zucchini, carrot and a little spinach, and then for the quinoa part I used spinach and mushrooms) 

Tahini, hulled or unhulled (I used Mayver's food) 

Olives, or any other toppings you would like (it's optional) 

Oil of choice, for cooking 

Method: 

I put the sweet potato on a piece of baking paper in the oven, and put it on 180 degrees celcius. Check as it's cooking, but it should take around 20 or so minutes (depending on the size/ length of your potato) 

Meanwhile, in a pot, add your quinoa and some cold water to the stove and bring it to the boil, and then to a simmer with the lid on, stirring occasionally. 

Put some coconut oil in a hot pan (or whatever oil you're using) and when it has melted, add your vegetables (except the tomatoes and the spinach) and saute until almost fully cooked, and then add your tomatoes. Keep them cooking for a minute or so more, until the tomatoes have started to blister, and then add the spinach. Remove from the stove and place at the bottom of the bowl, except for the spinach and the mushrooms. 

When the quinoa is fully cooked, drain it and add lemon juice and the vegetables you're tossing through and stir to combine. Then, when the potato is ready, remove it from the oven and split it open in the bowl, and spoon your quinoa mixture on top of the potato. 

In a small bowl or ramekin, add tahini, lemon juice and a little bit of water and combine (adding more or less of ingredients if required to perfect consistency) until a runny dressing consistency. Then, add it to the dish. 

And eat it all up and smile at how delicious it is :) (well, I did anyway) 

I also had it with an Organic Burst acai maqui banana coconut water smoothie topped with chocolate Loving Earth buckinis and JT's coconut essence coconut chips, and of course a block of Pana Chocolate because lunch dessert is absolutely a thing. 

Vegan "Ice Magic" (chocolate hardening sauce)

Guys. Remember ice magic? That stuff you used to pour on your ice cream or frozen desserts and it would go all hard and crunchy and delicious and it was the love of our lives? But so full of processed crap and no good for us?

Well, I have a version that will make your mind, body and soul sing (I don't call myself feedingmindbodysoul on instagram for nothing, hehe)

SUPER EASY. Super tasty.

Pictured: The "ice magic" on top of Sticky Date nana ice cream. Recipe in index for this one. 

Ingredients:

Melted loving earth chocolate (depending on how much you want to make, I used 2-3 squares for this one)
A tablespoon of coconut oil (would need more for more sauce, or less for less sauce)

Method:
Melt the chocolate (whatever chocolate you are using, doesn't have to be L.E. but it is my favourite hehe) until almost entirely melted (still in tact) and then add the coconut oil and stir/ combine until it is mixed together thoroughly, then quickly add to whatever you are using it for. It will eventually harden and be amazing.

Enjoy that, eat it all up and smile for me baby!

Sticky Date "nana ice cream"

Oh boy, do I love sticky date. So.much.yum. Dates really are just too delicious to even try to explain. I'm sure (or hope) you agree. Combined with maca… flavour sensation. Combined with bananas… even better. Unf.

So here is my recipe for a dish that combines all three rather nicely, if I do say so myself.

Pictured: Sticky date nana ice cream, topped with raspberries, fresh banana, Loving Earth Chocolate Buckinis, JT's Coconut Essence Coconut Chips, vegan "ice magic" hardening chocolate sauce (recipe in recipe index) and chunks of Square Bar! 

Ingredients: 

7-8 frozen bananas, frozen at least over night 

Almond milk, a few splashes (just enough to blend) 

A few chopped dates 

Maca powder (optional, but recommend. I recommend this one) 

Method: 

Chop dates into small chunks, and add to blender with maca powder (if using, as much as you like really!). Then, add your frozen bananas (broken into chunks so you don't break your blades) and a splash or so of almond milk (you can add more during blending process if required) and blend until all combined in a smooth ice cream consistency. 

Place in a bowl, and top with your desired toppings (the more the better if you ask me hehe). 

You can use as many or as little bananas as you like, I personally enjoy a large bowl of the stuff because it's so damn tasty, but live your life poppets :)