Cottage Cheese Pancakes

Hi friends! Whenever I post a pancake recipe it is a GOOD DAY, and these pancakes are high in protein, super easy to whip up and very delicious, so make that an extra good day:)

After being at the grocery store twice in two days I STILL managed to forget to buy Greek yogurt, which is usually a staple in my breakfasts. However we did have some cottage cheese in the fridge, and while I’d never really tried it before because usually I have an aversion to cheese (unless it’s melted), I decided to add it to some pancakes because it would mask the taste and texture- especially since I was blending up the batter. So in my blender I added the cottage cheese, oats, some banana, cinnamon, an egg, and baking powder to make a super smooth batter. I then let everything sit for about five minutes so the oats absorbed some liquid and the whole thing got a bit thicker, before cooking them up in a pan.

I’ve been making my breakfasts the night before lately, which really saves me time in the mornings! Let me tell you, having a big plate of these pancakes waiting for me when I came downstairs was very nice. I ate them with some frozen blueberries, apple chips, and peanut butter, but they would also be delicious with maple syrup and other fruits. Hope you enjoy!!

Yours Truly,

Olivia:))

Cottage Cheese Pancakes

Ingredients

-1/2 cup cottage cheese (I used 2%)

-1/4 cup quick cooking steel-cut oats

-1/2 a ripe banana

-1/2 tsp cinnamon

-1/2 tsp baking powder

-1 egg


Directions

1. Add all of the ingredients into a blender and blend until smooth. Let the batter sit for about 5 minutes so that the oats absorb some liquid and the batter thickens.

2. Scoop the batter by tablespoon fulls into a pan over medium heat. Let cook for about 2 minutes per side, then transfer to a plate and enjoy immediately, or freeze for a quick breakfast later!


Baked Egg Cups

I love my eggs! I usually have a couple for either breakfast or lunch to get in that protein and all those amazing omega-3s. My preferred egg cooking methods are scrambling and boiling- but that can be a problem during busy mornings. And so I present you with these amazing Baked Egg Cups!

They’re cute little bites of breakfast goodness, and are super easy to take to-go! Just grab a couple of these on your way out the door along with some toast, and you’ve got a balanced and filling breakfasts. These would also be great in a bowl or salad, or wrap for meal prep! And of course, when you want a high protein snack, these egg cups have got your back.

Ok, so it’s the weekend and you are MEAL PREPPING because that’s how you roll. And while you’re whipping up a bunch of delicious food, why not throw these egg cups into the mix? Start by sauteeing some diced onion and black beans in a little olive oil, until those onions get soft and a little brown. Next you’re going to remove that from the heat and mix in some diced tomatoes, and scoop a little bit of this veggie mixture into each cup of some mini muffin tins! So cute:)) Fill the tins with some perfectly seasoned whisked egg and throw them in the oven for 10-12 minutes, and you’ve got yourself breakfast and snacks for the whole week!

These Baked Egg Cups are so tasty- those onions and tomatoes give a lot of flavour. Plus, those black beans add a bit more heartiness and some additional protein! Dipping these in salsa or making a breakfast burrito out of them would be so good!

You can store them in the fridge if you’re going to eat them all throughout the week, but you can also throw them in a Ziploc bag and freeze them for whenever you need! Just throw them in the microwave for 1-2 minutes before devouring.

Hopefully these lil egg cups help you with your breakfast meal prepping! Enjoy:)

Yours Truly,

Olivia:))

Baked Egg Cups

  • Servings: Makes 18 Mini Egg Cups
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Ingredients

-1 tsp olive oil

-1/4 of a white onion, diced

-1/2 cup canned black beans, drained and rinsed

-1/2 a tomato, diced

-5 eggs

-Salt and pepper to taste

-Cooking spray or a bit more olive oil to grease the muffin tins.


Directions

1. Heat the olive oil over medium heat in a pan. Add in the onions and black beans, and cook until the onions are translucent and slightly browned, about 4-5 minutes. Season with salt and pepper.

2. Preheat your oven to 350 degrees Fahrenheit.

3. Remove the pan from the heat and stir in the diced tomatoes. Spray two mini muffin tins lightly with the cooking spray, or grease each tin with some olive oil.

4. In a bowl, whisk together the eggs and season generously with salt and pepper.

5. Scoop about a 1/2 tbsp of the bean, onion and tomato mixture into each mini muffin cup. Cover the mixture with the beaten eggs, filling the mini muffin cups almost to the top.

6. Place the muffin tins in the oven and bake the egg cups for about 10-12 minutes, until they appear solid.

7. Remove from the oven, and let cool completely before eating or freezing.


Creamy Pea and Spinach Soup

Hey there! I haven’t made a good soup in a while, so this DELICIOUS Creamy Pea and Spinach Soup really hit the spot! Soup is one of those things that might seem complicated or hard to make, but it’s actually super easy. This one in particular is very straightforward!

I cooked up some red onion with some garlic to start, then added in the veggie broth and all of the other ingredients! Ground ginger, some coriander and a bit of red chilli flakes add so much flavour, and of course the peas and spinach give the soup its GORGEOUS green colour. I also added in some chickpeas, which when blended help create a creamy texture.

These simple ingredients are all simmered together for a good twenty minutes, to make sure all the flavours come together. Then everything is dumped into a blender and pureed until super smooth! Look at that; so easy and so delicious.

Soup like this is the best on a cold day. And yes, this soup is also freezer friendly, so you can save some for later! Quick lunch idea for the win! It’s a great way to get your veggies in and is really good for you, as well as being naturally vegan and gluten free.

Enjoy this easy and tasty soup recipe!

Yours Truly,

Olivia:))

Creamy Pea and Spinach Soup

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1/2 a red onion, diced

-2 cloves of garlic, minced

-4 cups of organic veggie broth

-1/2 tsp ground ginger

-1/2 tsp ground coriander

-1/2 tsp red chilli flakes

-1 can of chickpeas. drained and rinsed

-3 cups of packed spinach

-1 1/2 cups frozen green peas

-Salt and pepper to taste


Directions

1. Heat the olive oil over medium heat in a large pot. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and continue to cook for another 2 minutes.

2. Add the veggie broth to the pot, along with the ginger, coriander, peas, spinach, red chilli flakes, and chickpeas. Stir to combine and season generously with salt and pepper. Bring to a boil, then turn the heat to low and let the soup simmer for 20 minutes.

3. Let the soup cool slightly before adding it to a blender or food processor and blending until smooth and creamy. Taste and season additionally if needed.

4. Serve warm.


Hearty Vegetable Chilli

Hi guys! This is truly one of my favourite recipes ever- it’s so full of flavour and VERY hearty, as the name suggests. It’s healthy, vegan, and so so good. I posted the recipe for this chilli just under two years ago, but WITHOUT A PICTURE. So I thought it was time for you guys to see just how good it is😍

Chilli is honestly one of the easiest things you can make, and also one of the most comforting. When I think of a big bowl of this warm chilli, I think of curling up under a blanket after spending the day outside in the cold. The chilli itself has so much delicious flavour, and it’s PACKED with beans and veggies! The more stuff my chilli has in it, the better, and if you agree you’ll adore this recipe.

It starts the way many other delicious things do- with onion and garlic. They get fried up in some olive oil before the spices get added, and become the base of flavour for the chilli. And let me tell you, that is the most technical part of the recipe right there. After that, it’s pretty much just dumping the rest of the ingredients in, giving it a stir, and letting all those aromatics come together in the pot.

Once the chilli is done- you can tell because the carrots will be soft enough to pierce with a fork- I like to scoop out big bowls of it, and top it with some cilantro and chopped green onion. Some hummus would even be great on there too!

All the veg in there is so good- you’ve got tons of corn and carrots, plus black beans, chickpeas, and red kidney beans. This means there’s so much protein and it will definitely fill you up! Perfect for school lunches👌On a related note, this recipe is freezable and therefore great for meal prepping as well. Literally, any situation you’re in, this chilli is applicable.

Make sure you check this chilli out- it’s one of my favourite recipes for a reason!

Yours Truly,

Olivia:))

Hearty Vegetable Chilli

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1 white onion, diced

-3 cloves of garlic, minced

-1 tbsp ground cumin

-1 tbsp chilli powder

-1/2 tbsp dried oregano

-1/2 tbsp paprika

-1/2 tsp chilli powder

-1 large carrot, chopped

-1 cup frozen corn

-1 can of chickpeas, drained and rinsed

-1 can of black beans, drained and rinsed

-1 can of red kidney beans, drained and rinsed

-1 can of diced or crushed tomatoes

-3 tbsp tomato paste

-Salt and pepper to taste


Directions

1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook for 6-8 minutes, until translucent. Add in the minced garlic and cook for another 2 minutes.

2. Add all of the spices to the pot and cook for 1 more minute, just to brown them up a bit. Next, dump all of the other ingredients into the pot and give everything a good stir.

3. Bring the chilli to a simmer, then turn the heat down to low and cover the pot. Simmer for 25-30 minutes, until the carrots can be pierced with a fork.

4. Season to taste with salt and pepper, remove from the heat and serve warm.


Fresh Baked Falafel

Hey guys! Welcome to my first recipe of 2021- I wanted to start the year off right and this recipe is SO GOOD. We’re making amazing homemade falafels that are packed with flavour and are super healthy too! All you’ve gotta so is follow three simple steps; blend, shape, then bake, and you can be poppin’ these bites of deliciousness into your very own mouth.

First off- blend! You’ve heard of a one bowl recipe, but have you ever heard of a no bowl recipe? Probably not until now, but that’s right- this recipe calls for no bowl and only one blender or food processor. All of the fresh and amazing ingredients for our falafels are being thrown in there and simply combined until a nice, even consistency is reached. I didn’t call these FRESH Baked Falafel just for fun either. We’ve got fresh parsley, freshly squeezed lemon juice, minced garlic, chopped onion, and so many other ingredients to make these chickpea nuggets come to life! I also used some oat flour to bind everything together, but if you prefer to use another kind of flour you can go ahead.

Step two- shape! I got out a little spoon, scooped tablespoon sized amounts of falafel mixture into my hands, and formed them into flat patties. This shape is the best for baking because the outsides get nice and browned while the inside still cooks all the way through. This step is pretty straight forward, and also fun and kind of messy.

Finally- bake! These babes bake for fifteen minutes on one side, then get flipped and bake for another fifteen. The result is a golden brown, toasty falafel that is amazing on or in just about anything. Bowls, salads, wraps, sandwiches; you name it, these will take it up a notch. I recommend making a double or triple batch, freezing them, and pulling them out when you want something fast and tasty.

Hope you enjoy these amazing Fresh Baked Falafels!! Let me know how they turn out when you give this recipe a try:)

Fresh Baked Falafel

Serves: Makes 9-10 Falafels

Total Time: 50 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup fresh parsley
  • 1/4 cup oat flour
  • 1/2 a white onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 tbsp tahini
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add all of the falafel ingredients to a blender or food processor and blend until everything is completely combined.
  3. Scoop the mixture out from the blender by tablespoon fulls and form into discs about 1/4 inch thick. Spread them out on a parchment lined baking sheet.
  4. Place the falafels in the oven and bake for 15 minutes. At this point, remove the pan, flip the falafels, and then place them back in the oven to bake for another 15 minutes.
  5. Take the falafels out of the oven, let them cool, and enjoy in bowls, salads, wraps, or sandwiches, or just dip in hummus.

Have fun making and eating these Falafels! See you guys Wednesday with another great recipe:)

Yours Truly,

Olivia:)))