Posts tagged blueberry
Blueberry & Banana High Protein Pancakes

I feel like it's been forever and a day since I've posted loads of food recipes! Once upon a time back in the early days) I was posting three or four times per week, but that's when I had nothing else to do alongside ;-)

Blueberry & Banana High Protein Pancakes

Recently I've been spending a lot more time doing my own inner work which is my track of to becoming a better person and coach. I've also been doing a lot of brainstorming- figuring out how to make my mark on this world and how best to make a difference in your lives. With the news of Scott's passing a few weeks ago it made me think more deeply about how I show up and the actions I take.

On another lighter and altogether delicious note, if you've been keeping up with me on Facebook page you'll know I have been busy creating recipes for a 'porridge' e-book to be ready for you very very shortly. Sign up to my newsletter for a special launch offer coming in the next couple of weeks!

In the meantime it's the weekend and so I reckon pancakes should be on the agenda. It's been a while!

Mmmmm pancake brunch!

These ones are super duper simple and also super duper high protein- all natural protein by way of the chickpea flour, chia seed and a little nut butter. 

I love the flavour of these, although if you are not such a fan of chickpea flour you might want to sub half with ground oats or another grain for a neutral flavour.  I have used banana and frozen blueberries, but for for an autumnal twist why not try stewed apple or pear.

If the hot sun comes out as it has done most days this week, I may well whip up another batch and sit out in the garden. Indian summer bliss!

Blueberry & Banana High Protein Pancakes

Recipe: chickpea flour pancakes

Serves 1 (3 small pancakes)

Ingredients:

  • ½ cup chickpea flour (aka gram or garbanzo flour) 
  • 2 tsp chia seed (or flax)
  • ¼ tsp baking soda
  • 1 heaped tsp coconut sugar
  • ½ tsp cinnamon
  • ½ cup water
  •  1 tbs peanut or almond nut butter 
  • toppings of choice- I used mashed banana, blueberries and soy yoghurt

Method:

Mix/mash all ingredients together until you have a thick but spoonable/runny batter. Ideally, allow to stand for 2-3 minutes to thicken a little more whilst you prepare your toppings.

Dollop into three equal sized pancakes into a large oiled frying pan. Cook for 2 minutes then flip and cook for another minute or so until both sides are golden.

Layer up with mashed or sliced banana and blueberries (or fruity filling of choice!) and a little non dairy yoghurt for extra messyness ;-)

Serve immediately.

Blueberry & Banana High Protein Pancakes vegan
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Lemony Blueberry Smoothie

Today i'm off on holiday. Well a holiday of sorts as my plan is to work... hard!

I hadn't originally planned to go on holiday as I went away not so long ago with family over Easter, but the opportunity to take some time out with friends in Spain was too good to miss. However I'm planning on taking my laptop and getting up nice and early (way before normal people do on holidays!) to write up lots of notes and create some coaching materials before the day gets underway. When I go away with my girls there is always a lot of sitting by the pool reading books... it just so happens that my books will consist of 'The Blood Sugar Solution' 'You Can Heal You Life' and 'I Quit Sugar' instead of the latest light hearted fiction blockbuster...

Without the distraction of the Internet it will be interesting to see how the next few days turn out! I'm curious, scared and excited to be without the 'lifeline' that is the internet and email.

In other news the I have been busy creating another ebook for The Real Food Source (I know I've mentioned it a few times in recent months) it's been long in the works and became much more involved than originally anticipated but is finally being launched in the next few days. The focus is all on nut butters (or nut pastes which are basically unroasted pure blended nut butters) it has been such a fun book to create and the recipe ideas were almost infinite! The nut pastes (almond and cashew) they sell on their website are fabulous and I have been buying... erm... rather a lot of it, particularly during my strict candia phase when nut butter became a bit of an obsession! I worked out it's actually about the same price to buy 1kg tubs of pre-blended organic nut paste as it is to buy the nuts and blend them myself! The ebook will be another free download from their website and i'll link it directly next week when i'm back from my holiday.

In the meantime here is a little teaser recipe, I wanted to share a simple nut butter smoothie recipe and since this had a tropical holiday vibe I felt it was pretty appropriate for the summer sunshine and my holiday!

Enjoy!

Recipe: Lemony Blueberry Smoothie

“Pack a purple punch with this fruity delight. Blueberries are packed with antioxidants and are one of the lowest sugar fruits... so be generous!”

Serves 2

Ingredients:

  • 2 cups frozen blueberries
  • 1 banana
  • Juice of half a lemon (plus grated rind for top)
  • 2 heaped tbs unroasted nut butter (either almond or cashew)
  • 1 ½ cups water

Method:

Blend everything together until very smooth. Add a little extra water if you prefer a thinner smoothie. Pour into glasses and grate a little lemon rind on the top of each.

Note: as an alternative to lemon you could try ½ tsp vanilla bean powder blended through.

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Lemon and blueberry mini pudding pots

Remember my crazy good hot chocolate cherry pots?

… Duh, how could you forget? :-)

On that particular post one reader commented with a question as to how to make a lemon and blueberry version. At that time I haven't tried that twist, but the idea was sparked and it was only a matter of time before I wanted to try it out for myself. 

 

blueberry pot 1a.jpg

The only real difference is substituting the cocoa powder for another 'fine flour', I used the combination of coconut milk powder and tapioca starch (any starch should do) It worked really well! You also try substituting other fine dry 'flours' of an equal amount.

As always in many of my recipes using berries I opt for frozen so that their juices bleed less and the berries themselves have less risk of being overcooked or burnt during the process.  With these little pots, I microwaved them in the same way that I did the chocolate pots but then I also grilled them for two minutes to brown the top a little which give a great contrast in texture between the slightly crisp and thick 'crust' and the soft and moist pudding below.

These puddings don't look very big, partly because my ramekins are quite big so the puds don't come up as high as I would have liked for the photos (perfectionist!)  but mainly because they are very rich with the ground almonds that you wouldn't want a large pudding!

What other flavour combos would you come up with? I imagine these little pots to be as versatile as my breakfast baked oatmeal!

 

blueberry pot 3a.jpg

Recipe: Lemon and blueberry mini pudding pots

Serves 2 multiply recipe to fill more ramekins!

Ingredients:

  • ½ cup ground almonds
  • 2 tbs coconut milk powder*
  • 2 tbs starch (I used tapioca flour)
  • 2 tbs sugar-free marmalade and a few drops of stevia (to taste)
  • ½ tsp baking powder
  • tiny pinch salt
  • zest of 1 lemon and its juice (approx ¼ cup) add extra juice/milk if needed (I didn’t)
  • large handful frozen blueberries

Method: 

Mix the dry ingredients in a small bowl. Mix the marmalade, lemon juice and rind separately and then combine with the dry ingredients. Mix together until smooth and the mixture is thick but easily spoonable.

Spoon the batter into a ramekin no higher than 2/3 of the way up, layering with berries and adding the remaining berries on top. Microwave individually for 60 seconds on full power (90s if doing both at once). Heat the grill whilst the pots are in the microwave and then grill the tops for a couple of minutes until lightly golden.

Note: I have not tried cooking these in the oven but I can see no reason as to why it would not work- just keep an eye on it and be careful not to let it dry out as you still want a gooey

*You could probably sub the coconut milk powder for more starch or another fine flour. 

 

 

     

blueberry pot 4a.jpg
blueberry pot 2a.jpg
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Blueberry pie breakfast cookie

Remember my chocolate chunk breakfast cookie?

…How could you forget! It was very good.

Well, for those among us who simply cannot contemplate chocolate in any form for breakfast, I now have a little fruity offering. The perfect breakfast… or brunch.  I also have a little admission to make here, when I woke up this morning  I was so busy with bits and pieces on my laptop upon waking that I didn’t actually make it out of my bedroom until just before midday when my stomach started shouting at me for food…I had no idea how late it had got! So, I doubled the recipe and had one massive cookie. It was very filling indeed. Ok so that’s my little guilty admission!

So, the photos below is for one biiiiiig ‘double’ cookie however the ingredients below are for a regular sized cookie more like the original choc chunk version…. Double it if you dare!! (p.s if you do you’ll need to microwave it for longer- mine took approx. 2 ½ mins to cook through in the middle, no dramas if it is a little soft. Also it will be too big for your hands so you'll simple need to spoon and spread it onto the plate in a neat circle). I had another thought once I made this cookie, and I’ll give it a try on another occasion but I reckon you could substitute the yoghurt for a small mashed banana for a blueberry-banana combo, this will also help to sweeten and you can reduce the maple syrup. Let me know how it works out for you if you try this.

The photos look much less ‘oaty’ than the previous chocolate cookie, I think that’s simply because I whipped the ingredients together fairly ferociously, so it had more of a cakey texture. Either way tastes good to me.  I used blueberries but you could use any berry you fancy. I advise using frozen blueberries as they will hold their shape as you push them in and they will be perfectly cooked through after 1 minute in the microwave, no need to thaw first.

One last note- I suggest you taste the batter before cooking to test for sweetness. As its for breakfast I prefer a mildly sweet cookie but you may prefer to modify this, particularly if you make it for a dessert or snack.

Well, I think I’ve just about caught up with my life now that I’m back from my holiday. It’s been a day of bits and pieces, I was so glad for the Easter bank holiday!  I still have a few things to tick of the list for today, not least dinner that is currently in the oven.  If successful that will a post for later this week…Oh the excitement!

Recipe: blueberry pie breakfast cookie

Makes one fat cookie

Ingredients

  • ¼ cup oats
  • 2 tbs buckwheat flour (other flours  would probably be fine too)
  • ¼ tsp baking powder
  • 1 tbs ground flax/chia
  • Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
  • 1 tbs flaked almonds (or other nuts of your choice)
  • 1 tbs maple syrup
  • 3 tbs soy yoghurt (or regular yoghurt for non-vegan)
  • Handful of frozen blueberries

Method

Mix and mash all ingredients (other than almonds and berries) together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate. Push the frozen blueberries into the surface evenly across the cookie dough. Sprinkle the flaked almonds over the top and dust with a little extra cinnamon if desired.

Cook on full powder in the microwave for 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done!

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Blueberry banana pancakes

Sunday morning brunch…. quite possibly one of my favourite meals.  This is the time of the week where I feel that anything goes, time to be a little bit crazy and go for whatever it is you really fancy!

And today I really fancied…..pancakes!!

This notion had originally been inspired a few weeks back by this recipesuch a simple concept and I figured that it wasn’t actually so far removed from my usual oats combo! A few tweaks and one hot frying pan later, one plate of pancakes were all mine!

Recipe: Blueberry banana pancakes

Makes approx. 6 medium sized pancakes. (serves two for brunch or desert)

Ingredients

  • ½ cup mix of wholemeal and white spelt flour
  • 3 tbs rolled oats
  • ¾ tsp baking powder
  • Pinch of salt
  • ½  tsp vanilla extract
  • 1-2 tsp agave (if needed)
  • 1 mashed ripe banana
  • 1/3-1/2 cup soy milk
  • Handful of blueberries (fresh or frozen defrosted)
  • Topping- soy yoghurt layered through the stack topped with a few more blueberries and a drizzle of maple syrup if desired.

Method

Mix the banana, soy milk, agave and vanilla in a bowl. Combine dry ingredients in a separate bowl then add the wet and mix. Add blueberries last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry until golden for a minute or so each side. Serve in a stack with soy yoghurt and blueberry topping as desired.

Mmmm, lovely warm and ooooozy, they were dripping everywhere as I rushed to take a few photos!


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