While I love some of my favorite staple foods, I enjoy trying new recipes to mix things up a bit. During the week I tend to go for quick breakfasts (smoothies, oats, etc. ) that are easy to grab and go. However, on the weekends I like to slow down a bit and make a bigger breakfast. I was recently craving pancakes and I found a recipe with a title that really spoke to me---Minimalist Baker's Vegan Chocolate Chocolate Chip Pancakes. Double chocolate? Sign me up! If you are not familiar with minimalistbaker.com, they share their plant-based recipes (that are also mostly gluten-free or offer gluten-free suggestions depending on your preference) that typically take 30 mins or less to make.
First, I gathered the ingredients. (not pictured: vanilla extract & pink Himalayan salt)
I made a couple substitutions based on the ingredients I already had:
I absolutely love smoothies! They are a quick and convenient way to boost your health at any time of the day. You can squeeze in a solid source of fruit, veggies, antioxidants, nutrients, etc in one punch. An added bonus is that by it all being blended in a smoothie, it makes it that much easier for our bodies to digest. Here's a smoothie recipe I like to use when I need an afternoon pick-me-up, an energy boost before (or after) the gym or just a delicious snack.
Slowly but surely, the days are getting longer which means spring is just around the corner! However, we are still in winter and the cold weather makes me crave my favorite warming foods and beverages. One of these is hot chocolate. Being plant-based, I enjoy making my own hot chocolate from scratch versus using a pre-packaged one. Not only does this allow you to have more control over the ingredients, but it’s cost effective (you may already have some of the basic ingredients at home), simple and pretty quick to make!