Vegan Strawberry Banana Protein Breakfast Smoothie

I’ve been making breakfast smoothies for so many years, the only thing that’s changed is that I was making them with whey protein in the past. I have nothing against whey protein and I know a lot of people love it for the extra protein in their diet, but most of the time it just didn’t sit well with my stomach and I would get the worst tummy rumbles! Having been a personal trainer for over 7 years, I for one know that there are SO many views out there on how much protein women need in their diet. We definitely need protein but I do believe that it is sometimes eaten in excess so the 9 g of protein that this breakfast smoothie adds to my diet is plenty for me because I get protein from other sources as well. Since I’ve been trying to cut back on my dairy intake I decided to use organic tofu. What’s great about tofu is that it not only adds protein but also structure and creaminess to the smoothie. It’s so easy to whip up and a great breakfast if you’re feeling rushed in the morning!

Ingredients

• 1 banana
• 7 or 8 frozen strawberries
• 1/3 cup almond milk
• 85 g tofu (I used organic extra firm)
• 4 ice cubes

Directions

1. Place all your ingredients in blender and blend until smooth!

Caramelized Banana & Belgian Pearl Sugar Pancakes

During my middle school years I attended the American International School of Bucharest and there was a little Belgian waffle shop down the street that I used to walk to with my friends after school. They had the most delicious Belgian Pearl Sugar Waffles I’ve ever tasted! The waffles were slightly crunchy on the outside and super soft and chewy on the inside. And when you were lucky to have a bite with the caramelized pearl sugar, it just melted in your mouth. Every time I think of those waffles my mouth waters so I wanted to create something with similar flavors but quick! Belgian waffles are yeast based so they take some patience. Pearl sugar can be found at specialty stores, I got mine from Sur La Table. If you don’t find pearl sugar, these pancakes will still turn out just as fantastic because of the caramelized bananas on top! I actually didn’t have any milk on hand so I used soda water instead and I’m happy I did because it cut some calories and added a light and airy texture to the pancakes.

If you want a dessert style pancake for breakfast I definitely recommend these! Perfect for a weekend splurge!

If you’d like to make these Vegan, simply take out the egg and add 1/4 cup of applesauce and instead of using butter for the caramelized bananas, use coconut oil!

Yields 12 pancakes

Ingredients

• 1 cup flour
• 1 tablespoon brown sugar
• 1 cup soda water
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 egg (separated) or 1/4 cup applesauce for Vegan recipe
• 2 tablespoons vegetable or coconut oil (melted and cooled)
• 2 overripe bananas mashed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Pearl sugar

For the Caramelized Bananas

• 1 sliced banana
• 1 tablespoon brown sugar
• 1 tablespoon butter (or coconut oil for Vegan recipe)

Directions

1. Heat griddle to 350 degrees F.
2. To make your caramelized banana topping melt 1 tablespoon of butter (coconut oil for Vegan recipe), add your sliced bananas and coat them with the brown sugar. Cook until bananas are a golden brown color and have caramelized. Flip each piece gently during cooking so you don’t get a big mush.
3. In a small bowl whip your egg white until stiff peaks form (skip this step for Vegan recipe).
4. In a large bowl sift flour, sugar, salt, and baking soda.
5. In another bowl mix your egg yolk, oil, soda water, vanilla extract, almond extract, and banana. For Vegan recipe, substitute the egg yolk with applesauce.
6. Add your wet ingredients to the dry ingredients and mix until just incorporate. Fold in your whipped egg white (skip this step for Vegan recipe).
7. Add about 5 pieces of pearl sugar in one spot on griddle. Let heat up for about 15 seconds. Add 1/4 of batter on top of the pearl sugar. Add 5 or so more pieces of pearl sugar on top of batter so that when you flip you’ll have pearl sugar on both sides. Flip once bubbles start to form. Cook another minute.
8. Plate and serve with caramelized bananas and maple syrup on top.

Flaky Puff Pastry Stuffed with Feta & Dill

My mom has been making these puff pastry perfections for years, and let me tell you…they are addicting! I’ve made them for company and there is NEVER one leftover. I mean you can’t go wrong with flaky puff pastry stuffed with salty creamy feta cheese. Right? Right! This particular recipe has dill in it but it’s definitely not necessary, just adds a little more complexity to the flavor. If you don’t shop at your local European market (which I highly recommend) you can find puff pastry at the regular grocery store. You may have to cut it into squares of about 5 inches because it normally comes in two large pieces. Please make these! You will thank me everyday of your life!

Yields 18 pieces

Ingredients

• 6.5 oz feta cheese
• 1 package puff pastry squares (I buy mine at the local European market)
• 2 eggs (one for egg wash)
• Chopped dill (optional)

Directions

1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
2. Mash your feta cheese with a fork and add one egg. Mix together until creamy. Add dill.
3. Cut your puff pastry squares in half. On one side fill each piece with a heaping teaspoon of the feta mixture. Lift the opposite side and fold over. Seal using a fork by pressing down on the edges and making indentations into the pastry. Do this for the remainder of your pieces.
4. Make your egg wash by whisking an egg with about a tablespoon of water.
5. Lay your puff pastries on the aluminum foil lined baking sheet and brush each one with the egg wash.
6. Bake in preheated oven for about 30 minutes or until golden brown.
7. Let cool down for a few minutes (unless you like not feeling the roof of your mouth for a few days).
8. If you do happen to have leftovers, reheat them in the oven for a few minutes and they will taste just the same as when they came out of the oven.

Apple Cinnamon Oatmeal

Winter is the perfect time for oatmeal. It warms you up first thing in the morning and fills you up until lunch time. I for one love being full until lunch, less snacking, especially after all the holiday eating! Lets be honest, plain oats are not the best tasting (actually they’re ewwww), so I decided to use an apple and some basic ingredients I had on hand to make this a rich and decadent oatmeal. I added cinnamon, brown sugar, and my secret ingredient that’s not so secret anymore, almond extract. I used a combination of milk and almond milk in this recipe but you can use one or the other or just use water. Using almond milk or water would make this Vegan! Of course water doesn’t add the creaminess that milk and almond milk do.

Yields 1 serving

Ingredients

• 3/4 cup oats
• 3/4 cup milk (substitute with water or almond milk to make Vegan)
• 1/4 cup almond milk
• 1/2 apple
• 2 tablespoons brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon almond extract
• Pinch of salt
• Chopped walnuts or almonds for topping (optional)

Directions

1. Cut up half an apple into small cubes, about 1/2 inch. Place them in a small skillet over medium heat. Add one tablespoon of brown sugar and 1 teaspoon of cinnamon. Cook until apples are soft.
2. In a small saucepan pour 1/2 milk, 1/4 cup almond milk, oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon almond extract, and a pinch of salt. Bring the mixture to a boil on medium heat and cook until oats are soft. Add your last 1/4 cup of milk in the last few minutes of cooking.
3. Scoop oats into a bowl, add apples on top and garnish with chopped walnuts or almonds if desired.

Romanian Cozonac

I grew up eating Cozonac every year around the holidays so I figured it’s time for me to master this delicious sweet bread so that one day I can pass along the tradition to my kids. I’m determined to perfect this recipe! Thanks to modern technology I used a bread machine for the kneading, but I definitely have to attempt this recipe by hand like my grandma and great grandma used to do. Either way, the flavor is delicious and it satisfies my Cozonac craving!

Yields Two Loaves

Ingredients

• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 oz melted butter cooled
• 1/2 cup vegetable oil
• 6 cups flour
• 2 eggs and 2 egg yolks
• 3/4 cups white sugar
• 2 tablespoons honey
• Zest from one orange
• Zest from half a lemon
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon vanilla
• 3 tablespoons yeast

For the filling

• 1 cup chopped walnuts
• 2 teaspoons cocoa powder
• 3 teaspoons white sugar
• 1 teaspoon rum extract
• Milk (enough to make a paste out of the mixture)

For the glaze

• One egg yolk beaten

Directions

1. Dissolve sugar in lukewarm milk. Add honey, butter, vegetable oil, lemon juice, orange juice, lemon zest, orange zest, vanilla, and whisked eggs.
2. Place your mixture in the bread machine pan. Next measure out your flour and place on top. Add yeast and salt.
3. Turn your machine to the dough setting.
4. Preheat oven to 350 degrees F.
5. During the last few minutes make your filling by placing all the ingredients into a bowl and mixing enough milk in to make a paste.
6. Once dough is done, take it out onto a work surface and divide it into two equal pieces. Put some oil on your hands to make the dough easier to work with. Spread dough out into a rectangle the length of your loaf pan and about triple the width. Spread your mixture onto dough. Roll it up and place into a greased loaf pan. If you want a braided Cozonac, do the same process but with three small pieces of dough and then braid them together.
7. Cover the loaf pans with a dish cloth and let dough rest for about 30 minutes to an hour. Right before baking, brush dough with egg yolk.
8. Bake in oven for about 40-50 minutes, testing the dough with a toothpick to make sure it comes out clean.
9. Let bread cool completely before cutting.

This sweet bread keeps very fresh and gets more and more moist if you wrap the cooled bread in plastic wrap and store in a plastic bag.

Banana Bread

There’s always overripe bananas around the house so of course I’m always making banana bread. Switched a few ingredients to organic so I feel a little better about serving a slice to my sweet niece Anabella! I didn’t have all organic on hand so she’ll just have to forgive me. At least the dairy was organic.

Ingredients

• 2 cups all purpose flour
• 2 organic eggs
• 1/2 cup organic butter (softened)
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Preheat your oven to 350 degrees F. Lightly butter a loaf pan.
2. In a large bowl combine flour, baking soda, salt, and cinnamon.
3. In a medium bowl cream together the butter and sugar (I used a handheld mixer). Add your eggs and vanilla and mix by hand until incorporated.
4. Add the butter mixture to your flour mixture and mix until just combined.
5. Pour into loaf pan and spread out.
6. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Avocado Sandwiches

Fresh, delicious, and so satisfying! I highly recommend using Shepherd’s Bread for these sandwiches!

Ingredients

1. 2 slices bread (I recommend using Shepherd’s Bread)
2. 1 ripe avocado
3. 1 cucumber sliced
4. Juice of 1/4 lemon
5. Handful cherry tomatoes sliced in half
6. Olive oil
7. Sea salt
8. Seasoned salt
9. Garlic salt
10. Pepper
11. Chopped basil leaves (2 large ones)

Directions

1. Start off by toasting your bread.
2. Mash the avocado in a bowl and add the lemon juice. Continue mixing and add the seasoned salt, garlic salt, and pepper. Add to your liking.
3. Spread mixture over toasted bread and place sliced cucumbers and tomatoes on top. Drizzle with olive oil and sprinkle with salt and pepper. And for the secret ingredient, add your chopped basil.

Light & Fluffy Pumpkin Pie Pancakes

I was about to say that these pancakes are my first pumpkin recipe this fall but then I remembered what happened last week. My first creation was eaten so quickly I didn’t even get a chance to take pictures, so I’ll be posting that pumpkin recipe as soon as I make it again, pictures and all. These pancakes are light and fluffy and just melt in your mouth!

Ingredients

• 2 1/4 cups all purpose flour
• 1/3 cup sugar
• 3 tablespoons melted coconut oil
• 2 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice mix
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 2 cups buttermilk
• 2 egg yolks
• 2 egg whites

Directions

1. Melt the coconut oil and let cool.
2. In a small bowl, beat egg whites until stiff peaks form. Set aside.
3. In a large bowl mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice mix. Set aside.
4. In another bowl mix the pumpkin puree, coconut oil, egg yolks, buttermilk, and vanilla extract.
5. Add your wet ingredients to the dry ingredients and mix until incorporated. Fold in egg whites. Let stand for 5 minutes.
6. While your batter is resting, preheat your griddle to 325 degrees F.
7. Scoop 1/4 cup pancakes onto griddle and cook on one side until edges are brown and bubbles start to for. Flip and cook for an addition minute.

Vegan Pancakes with Fresh Blueberry Sauce

For the past two months I’ve cut back on my meat and dairy consumption. I mean, I’m not going to lie, I still eat ice cream and indulge in desserts that I make, but for the most part that’s it. As for meat, that’s been pretty easy to cut out of my diet. Now this leads me to these delicious Vegan Pancakes. I love pancakes so I decided to swap some ingredients and make these oh so Vegan! So glad I did because they’re amazing. The blueberry sauce tops this off…literally! It’s soooo good!

Vegan Pancakes with Fresh Blueberry Sauce (8 pancakes)

Ingredients

• 1 & 1/2 cups all-purpose flour
• 1 tablespoon white sugar
• 3 & 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 & 1/4 cup Vanilla Almond Breeze
• 1 banana mashed
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil melted
• 1 cup fresh blueberries
• 1 tablespoon white sugar
• 1 teaspoon all-purpose flour
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• Cooking spray

For the Blueberry Sauce

1. Place blueberries,1 tablespoon sugar, 1 teaspoon vanilla extract, and cinnamon stick in a small saucepan over medium heat. Cover and mix every couple of minutes. Once the blueberries soften and liquid starts to release from them, add the 1 teaspoon of flour and mix together. Cover again and reduce to low heat. The sauce will be done once blueberries are softened and you have a slightly thick sauce. Remove cinnamon stick before spooning onto pancakes.

For the Vegan Pancakes

1. Sift together flour, sugar, salt, and baking powder in a medium bowl. Add almond milk, melted coconut oil, vanilla extract, and mashed banana. Stir. Don’t worry if there are clumps in your batter, that’s normal!
2. Spray some cooking spray on a preheated griddle or frying pan. Using a 1/4 cup measuring cup, measure batter and pour onto griddle. Cook until bubbles start to form and flip pancake. Cook another minute or two until brown on both sides.
3. Serve warm with syrup and blueberry sauce!

Cinnamon Pull-Apart Bread

I’ve wanted to try a cinnamon pull apart bread for the longest time and I’m so glad I finally did. After doing some research on cinnamon roll recipes, I decided to turn one into a pull apart recipe.  The little balls of dough are so soft and chewy and the cinnamon flavor is amazing! If you are a cinnamon roll fan, you’ve got to try this. Besides the fact that it’s delicious, it’s also pretty to look at. But it won’t last long, that’s for sure!  Try it out for a weekend brunch with friends and family and they’ll be so delighted!

Cinnamon Pull-Apart Bread (Yields 1 10-inch bundt)

Ingredients For The Bread:

• 1 1/4 cup whole milk
• 1 packet vanilla sugar
• 1 teaspoon cinnamon
• 2 teaspoons instant yeast
• 4 cups all-purpose flour
• 5 tablespoons sugar
• 1 teaspoon salt
• 1 egg
• 5 tablespoons unsalted butter, melted

Ingredients For The Cinnamon Sugar Coating

• 1 1/4 cups firmly packed dark brown sugar
• 2 teaspoons cinnamon
• 1/2 cup (1 stick) unsalted butter, melted and cooled

Directions For The Bread

1. Spray the inside of a 10-inch Bundt pan with nonstick spray.
2. In a small saucepan, heat milk to slightly above room temperature, then remove it from the heat, add yeast and stir to dissolve. (Do not warm it beyond 110 degrees F or you will kill the yeast).
3. In a bowl, combine the flour, sugar, vanilla sugar, 1 teaspoon cinnamon and salt using a mixer fitted with the paddle attachment.
4. In a small bowl, beat the egg with a fork and add it to the dry ingredients. Mix on low speed until combined.
5. Keeping the mixer on low, slowly add the milk until combined. Add the melted butter and mix until the dough comes together. Replace the paddle attachment with the dough attachment. Continue to mix on medium speed  for about 8 to 10 minutes. The dough should mound together and should not be too sticky. (If the dough is too sticky, add some flour. If it is too dry, add a small amount of water.)
6. Spray a large bowl with cooking spray. Place the dough in the bottom and roll it around to make sure it’s completely covered in oil. Cover the bowl with a dish towel and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.
7. Line a sheet pan with parchment paper.
8. Use your clean hands to push down and deflate the dough. Remove it from the bowl and pat it into a rough circle approximately 8 inches diameter. Use knife to cut dough into 1- to 1 1/2 inch pieces (about 1/2 ounce each). Roll the pieces into balls. Place the balls in the sheet pan (you will get about 60 pieces in all). Cover the balls lightly with plastic wrap.

Directions For The Cinnamon Sugar Coating

• In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.

Assembling the Bread

• Remove the plastic wrap from the dough balls and dip one ball in the melted butter and then roll the ball in the brown sugar mixture, and place it in the Bundt pan. Continue this process with each ball, until you have several layers.

• Wrap the pan tightly in plastic wrap. Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy.

• Preheat the oven to 350 degrees F. Remove the plastic and bake the Bundt until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.
• Cool the bread for 10 minutes, then turn it out directly onto a platter and serve warm. If you have leftovers, heat them in a 300-degree oven until warm to the touch.