Banana Chip Chia Pancakes

**Another post I did for Sakara Life...enjoy!** 

Watching others indulge in garbage over the holidays is motivation for me to up my game in the kitchen. I'm looking for meals that taste like cookies, pies, and pancakes, but feel like salad. Is that possible? These buttermilk knockoffs definitely hit the spot. They're packed with nutritious ingredients, are super satisfying, and are perfectly reasonable lunch and dinner options. Is anything more mouth-watering than a fluffy stack of pancakes drizzled with maple syrup? Probably, but at the moment, no. Obviously my plating skills are above average when I want the pecan-pie-for-breakfast-folks to be a little jealous of what's in front of me. Here's to 2015!

Banana Chip Chia Pancakes

1/4 cup oats, ground

2 tablespoons almond meal (or protein powder)

pinch of sea salt

1 tablespoon chia seeds + 3 tablespoons water (chia egg)

1 large banana, mashed

1/2 teaspoon vanilla extract

2 tablespoons coconut water (or almond milk)

1 tablespoon cacao nibs

Stir together the chia seeds and water, and set aside to thicken. This is your egg replacement. Meanwhile, mix the ground oats, almond meal, and salt in a small bowl. Add the mashed banana, vanilla, and coconut water, and give it a stir. When the chia mixture is thick enough (5 minutes), add it to the pancake batter, along with the cacao nibs. Stir until combined.

Heat a frying pan over medium with a little coconut oil. Use a 1/4 measuring cup to make 4 small pancakes. Cook on medium/medium low for about 5-10 minutes per side. They take longer to cook than your standard pancake. When golden on either side, remove from heat, and start stacking. Layer with peanut butter, more banana slices, and maple syrup.

Curried Kale + Brown Rice Bowl

**Another post I did for Sakara Life...enjoy!**

I'm always trying to recreate favorite dishes of mine - to make them more healthy, to save some money, or both. This particular bowl was inspired by one of my favorite Cambridge hotspots, Life Alive. It's one of the few restaurants I go to that I actually feel really good about eating anything on the menu. They're 100% vegetarian, have tons of vegan, gluten-free, macrobiotic, and raw options, and some really delicious fresh juices and smoothies. And although I make it a point to swing by whenever I'm in the area, I pretty much always order the same thing. I'm a creature of habit, what can I say? This curried kale and brown rice bowl is my take on their Swami Bowl. Packed with greens, seasoned with a sweet and spicy miso curry sauce, and topped with nutritional yeast, raisins, and almonds, this nutrient dense bowl screams flavor. And now that I've mastered it, I feel even better knowing exactly what I'm eating, and in what quantities. It also allows me to sneak in some more of the green stuff (insider info: I always order half the rice and double the kale - just as good. 

Curried Kale + Brown Rice Bowl 

1 serving cooked brown rice

1/2 cup shredded carrots

1-2 cups broccoli florets 

1/2 an onion, sliced

2-3 stalks kale, leaves removed

2 tablespoons tamari almonds, chopped

2 tablespoons raisins

Curry Miso Sauce

1/2 tablespoon curry powder

1 tablespoon white miso paste

1/2 tablespoon olive oil

2 cloves garlic

1/2 tablespoon bragg's

juice of 1/2 lemon

1 tablespoon nutritional yeast

Whisk all of the curry miso sauce ingredients together, and set aside.

Heat a saute pan over medium heat. Add the carrots, broccoli, onion, and kale, season with salt, add about 1/4-1/2 cup water, and cover for a few minutes to steam the vegetables. When the onions are soft, and the broccoli is still bright green, uncover, and turn the heat to low. Add the brown rice and the curry miso sauce. Mix everything together on low heat until the flavors are evenly distributed. Top with the raisins and almonds, and an extra sprinkle of nutritional yeast. Serve with some sliced avocado for even more skin-loving superfoods.

Raw Almond Butter + Coconut Cups

Finding healthy alternatives in a world that also creates Reese's Pieces is not an easy task. I get it, it's hard to eat right all of the time. But when you also have medjool dates at your disposal, I promise it will get easier (is that only something a lunatic would say?). I promise I didn't storm into this world with a bottle full of kale juice and a diaper made of pinecones. I ate junk just like everyone else, probably more so. My diet now is the result of years of food network viewing, food blog browsing, and an ever evolving passion for whole foods (both the store and the term for food in its original state). Pinterest has also brought some new game to my inner foodie. With the amount of pins I have, you'd think I lived inside a Martha Stewart Living magazine, but I swear I'm just like everyone else, and have really only mastered the sock bun (which I'm so over by the way. Top knots = life). This recipe in particular was inspired by my vegan sweet board, which I really need to explore more of. I tend to steer away from dessert making, even the healthy kind, because I have no self control and will eat 45 raw brownie bites as quickly as I roll them out. Pig. But when I have a group of fellow eaters to share with however, I'll gladly oblige. 

I made these cups for a music festival I went to last weekend with some great gal pals. We threw together some flower crowns (the best), stuffed a cooler, and headed to Devens, MA (Uh, is this place real? No, I don't mean Danvers). Traveling with girls is pretty great. The spread of food we brought to share almost convinced me to bail on the music and binge eat in the hotel room all night. Almost. We did our fare share of eating and drinking before me made our way to The Nines Festival, and then continued to do so once we arrived. The weather was perfect, the music was flowing, and things definitely got crazy. Vodka milkshakes happened, too. I'm pretty positive it was a curdled mess, but I really can't be sure. I might have also took a power nap in the beer tent, if we're being honest. 

These almond butter and coconut cups were the hit of the weekend. The original recipe called for peanut butter, and I'll be going that route next time to see if it compares to the classic Reese's cup, but I went with almond butter this time, because I love the coconut-almond combination. I also added some dates because my sweet tooth has no limit. I made a batch of raw chocolate for the topping, instead of melting chocolate chips, because I have a need to impress people with anything I do. But I also realized that making raw chocolate is super easy, and the results are incredible. Really. I'll never buy chips again. This recipe makes a good amount, and I made sure to leave a few at home for when the craving struck again (I ate them all as soon as I walked through my front door). I stuck them in my freezer, and ate them straight from there. No need to thaw, they do so pretty quickly anyways. 

RawAlmond Butter + Coconut Cups
Inspired by This Rawsome Vegan Life
Makes about 25-30 mini cups

1 cup shredded coconut

3/4 cup oats

1/4 cup maple syrup

6 medjool dates

1/4 teaspoon cinnamon

1/2 tablespoon vanilla extract

1/2 cup almond butter

2 tablespoons coconut oil, melted

sea salt, for sprinkling

raw almonds, for decorating tops

Raw Chocolate

1/2 cup maple syrup

3/4 cup raw cacao powder

1/3 cup coconut oil, melted

1/2 tablespoon vanilla extract

Add the first eight ingredients (shredded coconut through coconut oil) to your food processor, and blend until you've got a rough paste - a couple minutes or so. Divide the mixture among lined mini cupcake trays, leaving room to top with melted chocolate. Press the mixture firmly inside the cupcake papers. 

Whisk together all of the ingredients for the raw chocolate. I did this inside a liquid measuring cup so I could easily pour the chocolate on top of the coconut-almond-oatmeal mixture. Top each cup with a raw almond and a sprinkling of sea salt. Refrigerate for a couple hours, or overnight, and enjoy. They also freeze extremely well. 

Sweet Inspirations: Raspberry-Almond Cupcakes

Did You Know? Half to one pound of raspberry fruit per day can provide twenty to thirty grams of fiber, which is adequate for an adult daily nutrition requirement.

I've mentioned my hopes for someday opening a bakery, Sweet Inspirations, with my best friend Chris in the near future, so that's pretty much what I've been busy with these past few days. We had our first order for an engagement party on Saturday evening, and we never would have predicted the success that was to come. Chris' brother Jeff had been working on our logo for a while, and I couldn't have asked for anything more perfect (and I can so see it on a t-shirt someday). He's thinking about taking it a little further, but his design sense is awesome, so I know I'll love whatever he decides on.

Raspberry-Almond Cupcakes and Lemon Bars were on the menu, so I thought I'd show you the cupcakes today. I wanted something girly, but classic looking, and I thought a raspberry-hued cake with an almond-scented buttercream would be perfect. The red berry against the white frosting was really traditional looking, and very fitting for the occasion. Packaged inside crisp, white bakery boxes, our first engagement turned out to be pretty professional.

The guests couldn't get enough of our desserts, and loved the original flavors we had paired together. Our next step will definitely be to finish our business cards, and maybe make some bumper stickers to put on all the cars of our friends and family members. We even booked two more clients for June, both for cupcakes, and the future bride of this engagement party rebooked us for another event she is going to have sometime over the Summer. We definitely have some hard work ahead of us, but so far things are looking really good. If we can keep delivering for small gatherings, and getting our name out there, I really see a future in the baking business. So if any of you live in the South Shore area, and are looking for a baked good for a party of yours or to bring along with you, send me an email, and we would love to create something special for you. And those lemon bars I mentioned will definitely be featured soon!

Rough Draft of our Logo/Engagement Quote

Raspberry-Almond Cupcakes
These were definitely on the less sweet, more muffin-like spectrum as far as cupcakes go, but when paired with the sweet, almond buttercream, I thought they were perfectly balanced. Add an additional 1/4 to 1/2 cup of sugar if you're looking for something sweeter.

3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
6 eggs
3/4 cup canola oil
1 1/2 cups puréed raspberries, fresh or frozen, thawed
3/4 cup milk (or soymilk)

Preheat oven to 350°F. Line cupcake pans with paper cups, and set aside.

Combine dry ingredients in a large bowl.

In the bowl of an electric mixer, beat together remaining ingredients. Add this to the dry, beating with a wire whisk.

Pour into prepared cupcake tins. Bake for 18-20 minutes, or until done when tested with a toothpick.

Makes about 30 cupcakes.

Almond Swiss-Meringue Buttercream
Enough for the 30 cupcakes, plus leftovers

4 large egg whites
1 1/2 cups sugar
1 pound (4 sticks) unsalted butter, very soft
2 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 pints fresh raspberries (for garnish)

Mix egg whites and sugar in the bowl of a stand mixer, and whisk to combine. Set over a medium pan of boiling water, and whisking constantly, heat egg whites and sugar for about 4-5 minutes, until hot to the touch.

Remove from heat and reattach to the stand mixer fixed with the whisk attachment. Beat on high speed until the mixture resembles marshmallow fluff, a few minutes.

At this point, you want the frosting to be completely cool before adding the softened butter, so surround with ice or frozen vegetables, until it has reached room temperature.

When cool enough, add the butter a few tablespoons at a time. Halfway through, scrape down the sides of the mixing bowl. Add the remaining butter, the extracts, and beat until fluffy. Frost the cupcakes, garnish with raspberries (if desired) and enjoy!