On the Run: fitness made simple

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Posts tagged healthy

168 notes

My class just finished our first rotation and we’re back together for a week of skill building and catching up with friends. I went to a pot-luck with a couple of my best friends and brought a huge tray of this winning kale salad. I approach potlucks by bringing something that I’d be happy eating all night. Therefore, I frequently choose salads or homemade vegan desserts. I fill up my plate with my own salad and just supplement with other items I want to try but not eat a ton of. 

Ingredients for 4-6 servings:
Salad and toppings: 1 bunch lacinato kale, 1/2 cup dried figs, 1/2 cup crushed almonds, 1/2 diced onion, 1/2 cup quinoa, tablespoon olive oil
Dressing: 1/4 cup orange juice, 1 juiced lime, 2 teaspoons maple syrup, 1/4 cup olive oil, black pepper 

Directions:
1) cook quinoa (rinse seeds, 1 cup water + 1/2 cup quinoa, bring to boil, then lower heat, cover) 
2) caramelize onions with tablespoon of olive oil in frying pan
3) remove stems and chop kale 
4) chop figs into bite sized pieces
5) combine kale, cooked quinoa, figs, almonds in a large bowl
6) Dressing: combine ingredients and whisk together, toss with kale.
modified from http://www.thekitchn.com/recipe-kale-quinoa-salad-with-citrus-dressing-healthy-lunch-recipes-from-the-kitchn-199341

This salad is great because the warm quinoa softens the crisp kale leaves. It can stand as meal by incorporating proteins, fat, and greens. We tripled this recipe and was eaten up! 

Best,
Geraldine 

P.S. feels good to be back on the blog =)

My class just finished our first rotation and we’re back together for a week of skill building and catching up with friends. I went to a pot-luck with a couple of my best friends and brought a huge tray of this winning kale salad. I approach potlucks by bringing something that I’d be happy eating all night. Therefore, I frequently choose salads or homemade vegan desserts. I fill up my plate with my own salad and just supplement with other items I want to try but not eat a ton of.

Ingredients for 4-6 servings:
Salad and toppings: 1 bunch lacinato kale, 1/2 cup dried figs, 1/2 cup crushed almonds, 1/2 diced onion, 1/2 cup quinoa, tablespoon olive oil
Dressing: 1/4 cup orange juice, 1 juiced lime, 2 teaspoons maple syrup, 1/4 cup olive oil, black pepper

Directions:
1) cook quinoa (rinse seeds, 1 cup water + 1/2 cup quinoa, bring to boil, then lower heat, cover)
2) caramelize onions with tablespoon of olive oil in frying pan
3) remove stems and chop kale
4) chop figs into bite sized pieces
5) combine kale, cooked quinoa, figs, almonds in a large bowl
6) Dressing: combine ingredients and whisk together, toss with kale.
modified from http://www.thekitchn.com/recipe-kale-quinoa-salad-with-citrus-dressing-healthy-lunch-recipes-from-the-kitchn-199341

This salad is great because the warm quinoa softens the crisp kale leaves. It can stand as meal by incorporating proteins, fat, and greens. We tripled this recipe and was eaten up!

Best,
Geraldine

P.S. feels good to be back on the blog =)

Filed under food vegan kale salad healthy diet recipe noleftovers

113 notes

Vegan Quiche with nothing weird!
Ingredients: 14 oz firm tofu, 1/2 cup asparagus, 2 cups spinach, 2 cups mushrooms, onions, olive oil, sesame oil (or tahini), curry powder, salt, pepper. Bought vegan pie crust.
Directions: Mash tofu and add to food processor or blender. Add spices and sesame oil to taste. Sauté veggies in olive oil and salt. Mix blended tofu and sautéed veggies together and pour in pie crust. Bake at 350 F for 50 minutes. Allow cooling before eating!
See here for more detailed recipe http://m.wholefoodsmarket.com/recipe/vegan-quiche
I’d rate this recipe 8/10 because it’s healthy, savory, filling, and doesn’t have too many carbs per serving.

-geraldine

Filed under vegan food recipe dinner healthy vegetarian quiche

115 notes

Roommate dinner! My roommates are so sweet and try and make vegan dishes when we get together! This month’s menu consisted of rainbow chard (made by me!), ziti, brown rice pilaf, and chocolate chip cookies. Recipes are below

Ziti: http://www.vegetariantimes.com/recipe/dairy-free-ziti-with-sun-dried-tomato-cream/

Cookies: http://www.dailyrebecca.com/2013/03/the-best-vegan-chocolate-chip-cookies/

Chard: http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560

Brown rice pilaf: http://www.tasteofhome.com/recipes/vegetable-brown-rice (not the actual recipe b/c I don’t know which one my roommate used, but this one looks good)!

Happy cooking and eating =),

Geraldine

Filed under food recipe dinner homecooking vegan dinner party meal plan healthy fitness

80 notes

Peanut sauce stirfry: easy, delicious, vegan, and filling

Okay, it’s not perfect…it uses a lot of soy sauce and has lots of sodium.

1) Start off with mixed vegetables. Look how awesome! I got snap peas, broccoli, carrots, bell peppers, mushrooms, and even watercress!   

Actually…these are frozen vegetables from Costco. 

2) Then you boil your noodles! I used udon noodles, but my kayak instructor friend uses pasta noodles and says it’s tasty. 

3) THEN YOU MAKE THE PEANUT SAUCEEEEE. It’s so simple. All you need is peanut butter, garlic or garlic powder, soy sauce, and brown sugar. Go to this recipe for the amounts: http://allrecipes.com/recipe/frozen-vegetable-stir-fry/ 

Oh god that’s a crappy picture. 

4) Then you happily eat because you’ve successful made frozen vegetables less sad and unpalatable. 

Wow, another terrible picture. This is what happens when you take pictures in 2 seconds with your iphone, no flash, and while you’re walking. 

Filed under recipe food quick dinner vegan strifry vegetables vegetarian healthy fitness

104 notes

USMLE Step 1 study month recipe #1: Vegan Lasagne 

Cooking goal accomplished. I made lasagne for the first time. This recipe uses homemade sauce, spinach, and tofu.  This is the recipe I used: http://allrecipes.com/recipe/vegan-lasagna-i/ (I doubled the recipe)

But this one might be even better because it uses more vegetables (eggplant)! http://www.chow.com/recipes/29439-vegan-lasagna

My boyfriend and I made this during our day off. It was so much fun even when neither of us has ever made lasagne. We had no idea how soft the noodles had to be prior to baking. Anyhow, it was really delicious, healthy, and filling! So much Vitamin C from the tomatoes and protein from the tofu. I couldn’t find any whole wheat noodles…but let me know if you know of any! 

Talk to you soon,

Geraldine

Filed under recipe vegan healthy healthy eating usmle step 1 medical school medblr dinner vegetarian Tofu fitness diet food

42 notes

Went home for the weekend and my grandma made me dried persimmons! So yummy; they are nature’s gummy snacks and completely unprocessed. Oh and p.s I just got my eyebrows threaded for the first time!! I feel like a new woman.

Filed under food healthy vegan snacks spring

102 notes

Yellow Curry Recipe: Vegan, Delicious, and Filling
Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo. 
Basic directions: 
Sautee onion, garlic, and ginger. 
Add the curry powder and bay leaves. 
Add vegetables, chickpeas, vegetable broth, and coconut oil. Bring to a gentle boil. 
Simmer for 10-12 minutes. Then add the soy sauce, lime juice, brown sugar, and tomato puree. 
Serve with naan or rice. It’s a pretty starchy curry, so don’t overdue the rice or naan. I ate about 1/2 cup of cooked rice and 1/2 a naan with a bowl of curry.
I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm. 
Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people! 
xoxo, Geraldine 

Yellow Curry Recipe: Vegan, Delicious, and Filling

Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo. 

Basic directions: 

  1. Sautee onion, garlic, and ginger. 
  2. Add the curry powder and bay leaves. 
  3. Add vegetables, chickpeas, vegetable broth, and coconut oil. Bring to a gentle boil. 
  4. Simmer for 10-12 minutes. Then add the soy sauce, lime juice, brown sugar, and tomato puree. 
  5. Serve with naan or rice. It’s a pretty starchy curry, so don’t overdue the rice or naan. I ate about 1/2 cup of cooked rice and 1/2 a naan with a bowl of curry.

I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm. 

Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people! 

xoxo, Geraldine 

Filed under food recipe vegan curry thai food healthy healthy food easy lunches easy recipes packed lunches vegetarian

86 notes

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend). 

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery.  Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety! 

Alrighty, lunch break over. Talk to you soon.
Geraldine

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend).

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery. Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety!

Alrighty, lunch break over. Talk to you soon.
Geraldine

Filed under recipe food vegan healthy vegetarian breakfast avocado iswearihaventgainedweighteatingthismuchfat monosaturatedfatsftw avocadosandpeanutbutterallday

112 notes

Pumpkin Pie, the quick and vegan version 

from: http://food52.com/recipes/19560-you-won-t-believe-it-s-vegan-pumpkin-pie  (such a great website!) 

Pumpkin is amazing. Not that I need any more Vitamin A (I drink lots of carrot juice), but everyone can benefit from squeezing a lil bit of veggies in their dessert! Ben and I have made 3 of these pies an they are delicious! Not too sweet, simple ingredients, and fills your kitchen with warmth, cinnamon and nutmeg scents, and all the goodness of fall. No eggs, milk, or butter in this pie. It features raw cashews and coconut oil. We made one as part of a “night-in” date, one for a potluck, and another for Thanksgiving. 

 Crust (make first!) makes 1 crust

Ingredients: 2 1/4 cups wheat pastry flour, 1/2 cup cocout OIL (coco butter does not work as well) that’s cool/solid, 1 teaspoon salt, 1 tablespoon brown sugar, 1/2 cup cold water. 

Do:

  1. Place flour, salt, and sugar in a large bowl.
  2. Add coconut oil and start mixing and gently kneading with your hands.
  3. Add water. Keep mixing and kneading until you can form a ball
  4.  Dust a flat area with flour and place your dough ball on it. 
  5. Roll the dough out with a rolling pin or wrap a wine bottle with saran wrap and use that. Roll dough out to the best circle possible.
  6. Carefully lift your crust and place into baking pan. Crimp the edges and fill in holes.  

Filling for one pie 

Ingredients: 

  • 2 1/2 cups pumpkin PUREE (not pumpkin pie mix!)
  • 1 cup cashews soaked for 3+ hours and drained of water afterwards. 
  • 3/4 cup brown sugar.
  • 2 tablespoons corn starch 
  • 2 tablespoons molasses 
  • 1 teaspoon vanilla extract 
  • 1 tablespoon teaspoon cinnamon (original recipe called for 1 teaspoon but I like it stronger!) 
  • 1/2 teaspoon dried ginger 
  • 1/4 teaspoon nutmeg (
  • pinches of clove (All these spices can be found in a “pumpkin pie spice” mix. If you have that, just add 1.5 tablespoons of the pumpkin pie spice. You can be more liberal and add more of the spices too! 

Do (super ease): 

  1. Preheat oven to 350 degrees F
  2. Blend ALL the pie filling ingredients in a food processor till smooth. I used a blender. If the mixture is too thick, you can add 1 or 2 tablespoons of water. 
  3. Spoon into crust and smooth over.
  4. Bake for 35-40 minutes. The edges of the crust should be golden brown and the filling should be darker. 

Cool before serving (with vegan ice cream, banana ice cream, or serve it with whipped cream for your non-vegan friends).

Happy Thanksgiving friends!

Geraldine  

Filed under food recipe thanksgiving vegan healthy dessert pumpkinpie

58 notes

Roasted Brussels Sprouts and Parsnips 
If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips!  Introducing people to healthy new foods brings me such great joy…hence my blog.
NEED: 
1 lb brussels sprouts 
2-3 parsnips 
2 tablespoons olive oil 
dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper) 
DO: 
Preheat heat oven to 400 degrees F
Wash vegetables and remove any dirty or yellow leaves on brussels sprouts. 
Chop parnsips into 2-3 inch pieces. 
Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly. 
Roast for 30-35 minutes. The brussels sprouts should be golden brown on the outside. (note: this photo is BEFORE cooking so sprouts are green). 
Quick facts:
1/2 of brussels sprouts is only 30 calories. 
Brussels sprouts, like broccoli and cabbage, have natural anti-cancer properties (phytochemical!) 
Brussels sprouts are high in fiber, vitamin C and protein (compared to most vegetables). 
Parsnips are high in fiber, vitamin B/folic acid. 
Parsnips have 55 calories per 1/2 cup. 
http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm
http://home.howstuffworks.com/brussels-sprouts3.htm
Happy Thanksgiving!!
Geraldine
P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!

Roasted Brussels Sprouts and Parsnips 

If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips!  Introducing people to healthy new foods brings me such great joy…hence my blog.

NEED:

  1. 1 lb brussels sprouts
  2. 2-3 parsnips 
  3. 2 tablespoons olive oil 
  4. dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper) 

DO: 

  1. Preheat heat oven to 400 degrees F
  2. Wash vegetables and remove any dirty or yellow leaves on brussels sprouts. 
  3. Chop parnsips into 2-3 inch pieces. 
  4. Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly. 
  5. Roast for 30-35 minutes. The brussels sprouts should be golden brown on the outside. (note: this photo is BEFORE cooking so sprouts are green). 

Quick facts:

  • 1/2 of brussels sprouts is only 30 calories. 
  • Brussels sprouts, like broccoli and cabbage, have natural anti-cancer properties (phytochemical!) 
  • Brussels sprouts are high in fiber, vitamin C and protein (compared to most vegetables). 
  • Parsnips are high in fiber, vitamin B/folic acid. 
  • Parsnips have 55 calories per 1/2 cup. 

http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm

http://home.howstuffworks.com/brussels-sprouts3.htm

Happy Thanksgiving!!

Geraldine

P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!

Filed under food recipe thanksgiving healthy vegan brussels sprouts friendsgiving fitness parsnips diet

29 notes

Aug 12-August 18 workout

Monday: Run-45 minutes flat road and long, steep hills

Tuesday: Run- 4x1mile intervals. 7:52, 7:29, 7:35, 7:26 minutes. 

Wednesday: 1 hr swim technique clinic…lots of laps and speedwork today

Thursday: 45 minutes elliptical, NTC: 15 minutes arms, 15 minutes abs 

Friday: Rest (flight to San Diego for a weekend of catching up with friends, family, Vietnamese food, and the beach!) 

Saturday: 7 mile run to the beach with long & steady inclines and declines 

Sunday: 4 mile run (2 miles downhill, 2 miles up hill) around the a beautiful posh neighborhood in Rancho Santa Fe, CA 

I’ve been sick since Thursday. Exercise is a stress on the body so it’s good for the body and mind to rest. You don’t want to make yourself suffer so much when your body aches, you can’t breathe as well, and you get headaches easier than usual. I think I’m going to rest today too and take a 40 minute walk or something. What’s great about rest days is that you can take the time to focus just on your diet. 

Filed under weeklyworkout fitness fitblr exercise healthy running workout plan

60 notes

Good deals from Whole Foods!

  • 1 lb hummus for $4.00
  • Baked Veggie chips $4.99 
  • Think Thin bars 3/$4 (These are Whey protein bars aka NOT vegan but they are the best protein bars out there! They taste pretty good, 20g of protein, 0g sugar. I don’t mind purified whey protein since it doesn’t give me any stomach and digestive problems). 

I also got a free vegan doughnut. It’s deep fried sugary flour…but I plan to eat it slowly over the next few days…it’s pretty good! But if I wanted something similar and healthier, I’d make some banana bread.  (recipe I want to make for next week’s breakfast!) 

Filed under whole foods food grocery grocery haul vegetarian healthy fitness

70 notes

Ben said he needed some “healthy” in his life…So we picked a soba noodle recipe with the most vegetables we could find! I adapted this recipe from cookieandkate.com who adapted it from aggieskitchen.com. But it was originally from eatingwell.com

Ingredients
  • 8 ounces soba noodles*
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 1 bunch green onions, chopped
  • 3/4 cup chopped cilantro
  • 1 red bell pepper, sliced thin
  • 1/4 head of red cabbage, thinly sliced
  • 2 cups shredded carrots
  • 2 cups shelled edamame
  • 1/2 cup toasted sesame seeds
  •  3 tablspoons peanut butter (optional)
Directions
  1. Cook soba noodles according to directions.
  2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
  3. In a small bowl, whisk together the soy sauce , sesame oil, canola oil, peanut butter, and rice wine vinegar.
  4. Optional step: Sautee veggies for 5-6 minutes. We did this to make it warmer and tastier. 
  5. Pour the dressing into the pasta and veggies and toss well to combine.

Filed under recipe soba noodles food dinner cooking healthy vegan peanut butter vegetarian summer

102 notes

Most satisfying packed-lunch ever: Broiled pesto tomatoes and the healthiest quinoa-veggie recipe ever (seriously, check out the ingredients below)

Broiled Pesto Tomatoes 

Ingredients

  • 8 medium sized tomatoes (or 4 large ones)
  • 3 cups of parsley 
  • 2 garlic cloves 
  • 1/4 cup pine nuts 
  • 1/4 nutritional yeast 
  • 1/2 cup olive oil salt and pepper
  • bread crumbs, croutons, or ripped pieces of whole wheat bread for topping 

Directions 

  1. Pre-heat oven to broil. 
  2. Cut tomatoes crosswise and core them. 
  3. Place basil, parsley, garlic cloves, pine nuts, nutritional yeast, olive oil in a food processor and let ‘er rip. 
  4. Season with salt and pepper to taste. 
  5. Place tomatoes cut-side up on a bake sheet. 
  6. Spoon pesto into tomato halves. 
  7. Top with bread crumbs. 
  8. Broil for 5 minutes (so fast!) or until the pesto bubbles and the bread crumbs are browned.

Gingery-Carrot Quinoa Salad 

Ingredients: 

  • ½ cup chopped onion 
  • 2 Tbs. minced fresh ginger
  • 1 cup dry  (red) quinoa
  • 1 ½ cups carrot juice
  • 1 cup frozen peas
  • 1 medium apple, diced
  • ⅓ cup unsweetened shredded coconuts
  • Crushed almonds or peanuts 
  • canola, sunflower, coconut, or safflower oil (basically oil to sautee with) 

Directions: 

  1. Thinly coat the bottom of a pot or deep saucepan with oil and saute onion for 2 to 3 minutes.
  2. Stir in ginger, quinoa, and carrot juice.
  3. Season with salt and pepper, if desired.
  4. Bring to a boil.
  5. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.
  6. Remove from heat, and scatter peas over cooked quinoa.
  7. Stir apple, coconut, and nuts into salad.

Overall: Okay, I don’t have enough free time to blog and edit my photos like I used to. I find that worrying about having the prettiest post slows me down too much and I end up never posting! 

Now back to the food…These were both awesome dishes! Ben and I made them for dinner and I took the leftovers for lunch. I love carrot juice and was ecstatic to find a quinoa recipe that uses it! It infuses the grain with Vitamin A and other antioxidants. It’s very filling so you can mix it with spring salad for a lighter lunch packed with vegetables.

Oh and the tomatoes…so good. And they broil so fast! Homemade pesto smells and tastes fresher. With a little bit of salt, they make a beautiful and delicious side dish. Tomatoes are high in Vitamin C, Vitamin A, and potassium. Parsley is packed with Vitamin K. 

Definitely give both these recipes a try soon! You can make a batch of quinoa and buy salad for a week’s worth of lunches.

See you!

Geraldine 

P.S. I got new glasses

Filed under recipe food healthy fitness vegan vegetarian homecooked lunch

57 notes

Gingerbread and Pear Pancakes…vegan and fluffy  
Ben and I have been making breakfasts together lately. Variations of pancakes are easy vegan recipes! So far, we’ve made banana walnut, gingerbread with pear compote, and chocolate chip pancakes. 
What inspired this creation: Zazie’s gingerbread pancakes…pretty magnificent right? 
Ingredients: 
1 cup Wholesome Chow pancake mix
1 cup almond milk
1 tsp apple cider vinegar
1 tablespoon cinnamon
1/2 tablespoon powdered ginger
1 teaspoon nutmeg 
1 pear
2 cups apple sauce and water, or apple juice/cider (I didn’t have apple juice or cider who I diluted apple sauce with water ha!) 
Directions
Compote: 
Chop up pear into 1/4 in slices. 
Bring 2 cups of apple juice/cider/sauce to a boil.
Add pears and simmer until most of the juice is boiled off. 
Pancakes: 
Mix vinegar and almond milk together and set aside for 5 minutes. 
Mix dry ingredients together (pancake mix, spices).
Mix wet and dry together. 
If you want  thinner pancakes, add more almond milk to your liking.
The amount of spices is variable too…I err on the side of too much cinnamon! 
Coat a pan or griddle with high-heat oil (like safflower or canola oil) and heat it up.
Spoon 1/4 cup of pancake mix on pan.
Flip once you see air bubbles forming through the pancake! (It’s a lot of wrist movement) 
The Experience: 
Ben made “compote” from microwaving frozen fruit…so classy. Overall, these pancakes are excellent!  Wholesome Chow is a convenient, low sugar mix. They are filling, made from whole grains, and warms your morning tummy with cinnamon spice. The cooked pears make the disk more delectable and special =). Basically, add cinnamon, nutmeg, ginger, or pumpkin pie spice generously to your usual pancake mix. 
Do you have any other vegan breakfast ideas that omnivores like too?
Best,
Geraldine
P.S. I’m going camping in Sequoia National Park & Kings Canyon tomorrow!  

Gingerbread and Pear Pancakes…vegan and fluffy  

Ben and I have been making breakfasts together lately. Variations of pancakes are easy vegan recipes! So far, we’ve made banana walnut, gingerbread with pear compote, and chocolate chip pancakes. 

What inspired this creation: Zazie’s gingerbread pancakes…pretty magnificent right? 

Ingredients: 

  • 1 cup Wholesome Chow pancake mix
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tablespoon cinnamon
  • 1/2 tablespoon powdered ginger
  • 1 teaspoon nutmeg 
  • 1 pear
  • 2 cups apple sauce and water, or apple juice/cider (I didn’t have apple juice or cider who I diluted apple sauce with water ha!) 

Directions

Compote:

  1. Chop up pear into 1/4 in slices.
  2. Bring 2 cups of apple juice/cider/sauce to a boil.
  3. Add pears and simmer until most of the juice is boiled off. 

Pancakes: 

  1. Mix vinegar and almond milk together and set aside for 5 minutes. 
  2. Mix dry ingredients together (pancake mix, spices).
  3. Mix wet and dry together. 
  4. If you want  thinner pancakes, add more almond milk to your liking.
  5. The amount of spices is variable too…I err on the side of too much cinnamon! 
  6. Coat a pan or griddle with high-heat oil (like safflower or canola oil) and heat it up.
  7. Spoon 1/4 cup of pancake mix on pan.
  8. Flip once you see air bubbles forming through the pancake! (It’s a lot of wrist movement) 

The Experience: 

Ben made “compote” from microwaving frozen fruit…so classy. Overall, these pancakes are excellent!  Wholesome Chow is a convenient, low sugar mix. They are filling, made from whole grains, and warms your morning tummy with cinnamon spice. The cooked pears make the disk more delectable and special =). Basically, add cinnamon, nutmeg, ginger, or pumpkin pie spice generously to your usual pancake mix. 

Do you have any other vegan breakfast ideas that omnivores like too?

Best,

Geraldine

P.S. I’m going camping in Sequoia National Park & Kings Canyon tomorrow!  

Filed under food vegan breakfast fitness healthy health recipe pancakes