Quick and Easy Banana Pancakes

PANCAKES- one of the best breakfasts ever! I’ve been crazy about pancakes lately and I wanted to share the recipe that I’ve been using. It’s quick, easy, uses 2 INGREDIENTS, and so tasty! I also love all the protein they pack in first thing in the morning.

I’ve used a lot of oats in my pancakes in the past, and while they do make a good cake, they can make things a bit dense. So I went really simple and just used banana and egg- and I loved the result! I remember a few years ago I tried out this simple recipe, but it never really stuck. I’m pretty much obsessed with it now though!

Because they lack a bit of that density that some kind of flour would give them though, they’re a little bit harder to flip. Some tips to make flipping easier are:

  • Use Slightly Underripe Bananas- slightly underripe bananas are more starchy then when they’re very mushy and ripe, and so using them in this recipe helps the pancakes to hold together better and not burn as easily.
  • Use a Thin Spatula- the thinner the spatula you use, the easier it is to get under these delicate pancakes and flip em!
  • Make the Pancakes on the Smaller Side- it can be really difficult to flip large pancakes, and making them smaller means that it’s easier to get under them. I use strictly one tablespoon full of batter for each pancake.
  • Wait Until You Can See Bubbles All Around the Edges to Flip- I know it can be hard to wait to eat these pancakes, but make sure you wait until you see those bubbles to flip! If the pancake isn’t cooked through enough, the flip will fail.

Keeping those tips in mind, flipping should be a breeze!

I love how versatile this recipe is too- you can add cinnamon, allspice, a bit of cocoa powder, matcha, or any other powdered flavouring you’d like. And for only using a banana and two eggs, you get LOTS of small pancakes- I’m talking like 10-15! I love eating these with some extra banana and frozen blueberries on top, drizzled with peanut butter, with Greek yogurt, or with other fruit. The eggs in them are a great source of protein, so they’re perfect for a pre or post workout snack as well. Or have them for a quick and easy breakfast that makes everyday feel like Saturday!

Enjoy this simple and delicious breakfast idea!

Yours Truly,

Olivia:))

Quick and Easy Banana Pancakes

  • Servings: 1
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Ingredients

-1 large banana

-2 eggs

-1/4 tsp cinnamon or allspice (optional)


Directions

1. Mash the banana in a small bowl.

2. Add in the eggs and the allspice, and whisk everything together until combined.

3. Heat up a small pan over medium-low heat.

4. Scoop the pancakes batter by tablespoon-fulls into the pan, and cook for about 1-2 minutes, until you can see bubbles all around the edges. Carefully flip the pancakes with a thin spatula, and continue to cook for another 1 minute.

5. Use the spatula to transfer the pancakes onto a plate, and repeat step 4 until all of the batter is used up!

6. 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.


Balsamic Veggie Stuffed Zucchini Boats

Hey guys! I’m always looking for good meal prep ideas, and these Balsamic Veggie Zucchini Boats check off all of the boxes! They’re healthy, delicious, easy to make and super satisfying.

They’re comprised of perfect little vessels of roasted zucchini stuffed with an amazing mix of sauteed veggies- including onion, garlic, mushrooms, chickpeas, the insides of the zucchini, and some RICED CAULIFLOWER. Told you I’d be back with some great riced cauliflower recipes! All of this veg goes so well together, and the addition of the balsamic is the finishing touch.

The zucchini gets cut into four quarters…

And then the centres are scooped out to make lil “boats”. I just scooped out enough to remove all the seeds and make sure that I could get a good amount of filling in there. After being rubbed with some olive oil and seasoned with salt and pepper, they get placed on a parchment lined baking sheet and roasted until tender- about 15 minutes. The beauty of zucchini is that it doesn’t need very much time at all to cook! Just make sure you take it out right at the 15 minute mark so you’re not left with mush.

While the zucchini is roasting, all of the veg gets cooked together to make a delicious stuffing! I love all of the flavours in here- and the chickpeas and cauliflower rice add a nice heartiness. When you have both of your components all cooked up, the veggie filling is scooped into the zucchini boats, and everything goes back into the oven and broiled for 5 more minutes. This ensures that stuffing gets a little crisp on top- so so good!

These boats make an amazing side dish, appetizer, or lunch! Making a bunch of these at the start of the week for meal prep is also a great idea:) The flavours in here are so tasty, and with the chickpeas in there you get in your fix of protein and fibre. These zucchini boats will definitely shake up your lunch or dinner routine!

Hope you enjoy this recipe!

Yours Truly,

Olivia:))

Balsamic Veggie Stuffed Zucchini Boats

  • Servings: 2-4
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Ingredients

-1 large zucchini -1/2 tbsp + 2 tsp olive oil

-2 white mushrooms, diced

-2 tbsp diced red onion

-1 clove of garlic, minced

-2/3 cup riced cauliflower

-1 tsp balsamic vinegar

-1/3 cup canned chickpeas, drained and rinsed

-1/2 tsp dried oregano

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Cut off the top and bottom of the zucchini, then cut it in half lengthwise. Cut the halves in half width wise, leaving you with four even pieces of zucchini.

3. Scoop out the centres of the zucchini, removing the seeds but not too much of the flesh, and creating a vessel that can be stuffed. Set the insides of the zucchini aside.

4. Place the zucchini boats on a parchment lined baking sheet, and rub each one with about a 1/2 tsp of olive oil. Sprinkle them with salt and pepper, then place them in the oven for 15 minutes.

5. Heat up the remaining olive oil in a pan over medium heat. Add in the onion, garlic, cauliflower, mushrooms, chickpeas, and the insides of the zucchini. Sautee for about 5 minutes, until the onion is translucent. Add the balsamic into the pan and continue to cook for 2 more minutes. Remove the pan from the heat and set aside.

6. Once the zucchini boats are done roasting, remove them from the oven and scoop a 1/4 of the sauteed veggie filling into each boat. Place the pan back into the oven and broil the stuffed zucchini for 5 minutes.

7. Remove the pan from the oven and serve warm.


Tahini Roasted Cabbage Wedges

Veggies are so good! By now you have probably gathered that I love them. They’re so versatile and can be both light AND hearty at the same time, which is exactly what these Tahini Roasted Cabbage Wedges achieve.

Just like my Smoky Roasted Cauliflower Steaks, these wedges can be either a satisfying main course, or a delicious side dish! They’re full of flavour and are roasted delicious perfection. You get those outer leaves that are all crispy, yet the centre of the cabbage isn’t too soft and retains a bit of bite. So say goodbye to the days when purple cabbage was all boring and one-note; there’s a whole symphony going on over here!

I started by cutting half a head of cabbage into four nice and thick wedges. Purple cabbage is such a gorgeous vegetable! Not only is the colour amazing, but all of the layers are just so pretty.

After the wedges were ready to go, I got the sliced tahini rub alllllll ready to go. I love tahini, or sesame seed paste, a lot, and have a big tub of it in my pantry, so I’m always looking for ways to use it in my cooking! And on this cabbage it is magic🙌 I mixed some of it with a BUNCH of different middle-eastern inspired spices that all work together so well! This forms a delicious rub/paste that gets slathered onto the cabbage.

And by slathered I mean I definitely got in there with my hands and gave this cabbage a nice massage😂 You gotta make sure to get that tahini rub into every nook and cranny for maximum flavour! The cabbage then goes into a nice and hot oven to get crisp and caramelized on the outside, and tender but not to soft on the outside. So good!

As aforementioned (wow look at these fancy words), these wedges are so good by theme selves with a bit of hummus, as a side with some protein, or as part of a bowl! I even had mine with some tomato sauce and it was super tasty😋 They have so much flavour, an amazing texture, and look gorgeous with a bit more tahini drizzled on top! Hope you enjoy😊

Yours Truly,

Olivia:)

Tahini Roasted Cabbage Wedges

  • Servings: 4
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Ingredients

-1/2 a head of purple cabbage, cut into 4 wedges

-2 tbsp tahini

-1 tsp cumin

-1/2 tsp garlic

-1/2 tsp chilli powder

-1/4 tsp cayenne

-1/2 tsp oregano

-1/3 tsp paprika

-1/4 tsp cinnamon

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Mix together the tahini and all of the spices in a small bowl. Scoop about a 1/2 tbsp of the mixture onto each cabbage wedge, and rub it all over the surface, coating all of the wedges.

3. Place the cabbage wedges on a parchment lined baking sheet and roast for 30 minutes, until tender all the way through.

4. Remove from the oven and serve warm.


Chocolate Smoothie Bowl

Sometimes you just want some chocolate for breakfast, ya know? I know I do at least, and so today I’m sharing a delicious CHOCOLATE SMOOTHIE BOWL that not only tastes amazing, but is loaded with fruits and veggies so you can start your day off right🙌

I always have a stock of frozen bananas in the freezer, because they make the best base for creamy smoothie bowls! I chop mine up before freezing so that it’s easy to just pop em in the blender. That’s ingredient number one in this smoothie bowl👍 Ingredient two is some nice frozen mango- also VERY good for texture, plus it adds some sweetness. Next we’re adding spinach because we gotta get those greens in!! The chocolate flavour completely masks the taste of the spinach, so you get the benefit of the veggies with the benefit of some tasty chocolate. That’s a win-win situation if I ever saw one.

For the chocolate flavour, I threw in one full tablespoon of some amazing, organic cocoa, along with little bit of water (you don’t want to overdo it on the water or you’ll end up with more of a smoothie soup), and blended until everything was nice and creamy!!

One of my favourite things about smoothie bowls is all the different ways that you can top them. On this one I went with some frozen blueberries, a little bit of coconut, and obviously some peanut butter😍😍 But there are so many different topping possibilities! Here are some delicious topping ideas:

  • More fresh or frozen fruit
  • Different kinds of nut butters
  • Raw or toasted nuts and seeds
  • Granola
  • Cereal
  • Dark chocolate
  • Puffed wheat

Toppings really make the bowl, so make sure you don’t skip out on them if you have the time!

Smoothies and smoothie bowls are one of my favourite breakfasts because they fit in all of those nutrients and a delicious taste in a super convenient format. If you don’t have time to enjoy this smoothie in bowl form, you can definitely add a bit more water to make a thinner smoothie and take it with you on the go.

This bowl is such a healthy and delicious breakfast treat. I had a couple of eggs on the side of mine for some protein, and it was the perfect way to start my day. Hope you enjoy!

Yours Truly,

Olivia:)

Chocolate Smoothie Bowls

  • Servings: 1
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Ingredients

-1 frozen banana, chopped

-1/2 cup packed spinach

-1/2 cup frozen mango, chopped

-1 tbsp organic cocoa powder

-2 tbsp water


Directions

1. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

2. Scoop into a bowl and top with your favourite toppings.