Monday, November 24, 2014

On-the-go Breakfast Oatmeal

Breakfast in a jar.  I know, it sounds gimmicky, but it's what I have most mornings;  it's a practical grab and go breakfast and pretty yummy as well.  I understand there is a lack of breakfast recipes on this blog mainly because my breakfast choices are nothing extraordinary and rarely require a recipe.  I love a good mono-meal of fruit and I'm also a big fan of oatmeal in the morning.  Most of the time I'm actually having my breakfast on the train as the sun comes up.  At this time, I'm a little more awake and I don't feel rushed.

  • 1 cup Rolled Oats;  I prefer the gluten-free kind
  • 2 cups unsweetened Coconut Milk
  • 4 Tbsp. Applesauce;  the unsweetened kind or homemade
  • 1 Tbsp. Walnuts;  chopped
  • 1/4 tsp. Cinnamon
  • fresh fruit of choice
  • Layer the dry ingredients in the jar, then add the apple sauce and pour in the coconut milk.  
  • As a final step, add the fruit and close the lid.
  • If you take this breakfast to work or to school, don't forget to pack a napkin and a spoon.  P.S. the oatmeal is usually creamy and nicely cinnamon-y after about 20 minutes, but it will hold a nice flavor and texture throughout the day.

       Nina & Spencer

Sunday, November 23, 2014

Cinnamon, Beet + Orange Juice

Looking for extra oomph?  Try juices made with oranges and beets.  I like to drink my fruit and vegetable juices when I am getting home from work in the late afternoon.  It's a good pick-me-up.
Beets are tremendously vibrant in color and they yield a good amount gorgeously red juice;  however it's crucial to spice the beets and to combine them with fruit juices.  Otherwise, your juice will turn into a nice, red glass of...mud (just saying).  We juiced one very large beet with some oranges, added carrots to add sweetness, one stalk of celery for a bit of a salty flavor and a good amount of cinnamon to blend all the flavors.

  • 2 large Carrots;  trimmed
  • 1 large Beet;  trimmed
  • 4 Oranges;  peeled
  • 1 stalk Celery
  • 1/4 tsp. Cinnamon
  • Wash and clean all fresh produce.  Then cut the greens of the carrots and beets.
  • Process the carrots, celery, beets and oranges through a juicer.
  • Add the cinnamon to the juice and stir to combine.
  • Pour into a large glass and serve immediately.
       Nina & Spencer

Monday, November 10, 2014

Perfect Vegan Pancakes

Let's be real, pancakes are a dessert kind of food I normally don’t eat for breakfast.  I like mono-meals of some type of fruit, juices and smoothies or oatmeal concoctions so basic that there is really no need for a recipe.  Sadly, Spencer and I usually don’t get to spend our mornings together so that we could share a leisurely breakfast because we have alternate days off from work.  So, those very rare occasions of lazy mornings together then definitely call for a special treat at breakfast—like pancakes. 

I like very fluffy pancakes, but I don’t like the idea of adding a boxed mystery egg-replacer into my pancake batter.  To me, one of the most exciting parts of this recipe is that the egg replacement is made with flax seeds.  Not only does it help with the consistency, but in my opinion it also adds flecks of flavor to the cakes. 


Instead of maple syrup, we decided to dress our pancakes with a homemade raspberry sauce and some banana slices.


  • 2 Tbsp. Ground Flaxseeds
  • 5 Tbsp. Water
  • 2 cups Flour (the type you prefer, even gluten-free)
  • 2 tsp. Sugar
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 2.5 cups Coconut Milk (unsweetened and unfortified)
  • 2 tsp. Lemon Juice;  freshly pressed
  • 1 tsp. Vanilla Extract
  • about 2 Tbsp. Vegetable Oil of choice
  1. In a small bowl, whisk together the flax seeds with water and set it aside for about 20 minutes.  During that time you will notice that the flax seeds jelled up and formed a very speckled egg-like texture.  Add the coonut milk, the vanilla extract and the lemon juice to the mixture.
  2. In a separate medium size bowl, mix the flour, sugar, baking powder, baking soda, and salt.  Make a large hole into the dry flour mixture and then pour the wet ingredients into it.  Now, carefully stir the ingredients together but try not to over-mix the batter.  There is no need to whisk until all the clumps are smooth—clumps are fine—because over-mixing will flatten the pancakes.
  3. Preheat a nonstick pan over medium-high heat.  Before you scoop the batter into the pan, please make sure it is hot enough.  High heat is essential for the pancakes to rise to the desired height and texture. 
  4. Use a 1/2 cup measuring cup to scoop small amounts of the pancake batter onto the hot frying pan.
  5. After about 2 minutes, or when you see small bubbles at the top, flip the pancake to cook it on the other side for about 1 minute.
The pancakes are best when they are served fresh and hot.  If you would like to serve a whole lot at once, keep them warm by stacking them onto a plate and covering them with a lid or bowl.
       Nina & Spencer

Monday, November 3, 2014

Breakfast Smoothie

This smoothie is bananas!  Frozen bananas make an excellent addition to any breakfast smoothie. When blended, they add a smooth almost ice cream like texture.  I also like to add rolled oats to my breakfast drinks in order to add sustenance.  Adding the rolled oats will ensure that the smoothie is filling enough to get you through the whole day.  Combined with the juicy pieces of pineapple and the juice of freshly pressed grapefruit, this concoction will provide you with the energy needed to start the day!


  • 1/2 Ruby Red Grapefruit;  juiced
  • 1/2 cup Banana;  frozen
  • 1/2 cup Pineapple;  frozen
  • 1/2 cup Rolled Oats (we used a gluten-free variety)
  • 1/4 tsp. Cinnamon
  • 1 cup Coconut Milk (unsweetened and unfortified)

  • Combine all ingredients and then process the mixture with an emersion blender or in a full sized blender until it is smooth and creamy.
  • Pour the smoothie into your favorite glass and enjoy!
       Nina & Spencer