Microwave English Muffin (Vegan + GF)

food, healthy
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This is a recipe taken from Big Man’s World that is absolutely simple, foolproof, and healthy! I have made these for breakfast multiple times and they never disappoint. The great thing about this recipe is that it is low-cost, vegan, and gluten-free so it’s an ideal bread alternative for someone with Celiac’s disease. All the ingredients used are natural and are a great source of fiber from rolled oats and alpha-linoleic acid from the chia seeds. I ended up making an eggs benedict-type of breakfast with the English muffin, it goes great with almond butter (check out how to make homemade almond butter!), jam (check out how to make homemade chia jam!), honey, ricotta… really whatever you have on hand would serve as a great topping for the muffins.


Microwave English Muffin (Vegan + GF)

yield: 1 large English muffin

Ingredients:

  • 1/3 cup rolled oats (gluten free, if necessary)
  • 1 tbsp chia seeds or flax meal
  • ½ tsp baking powder
  • 2 tbsp unsweetened applesauce (I used a quick homemade apple sauce where I microwaved apple slices and placed in a food processor)
  • 1 tbsp non-dairy milk

Instructions:

  1. In a blender or food processor, process the oats, chia/flax seeds, and baking powder until a fine and evenly mixed powder forms
  2. Transfer to a small cup, bowl, or ramekin, and add the applesauce and nondairy milk, and mix until dough forms. Flatten the top of the dough.
  3. Microwave for 2 minutes on high.
  4. Let it cool for 2 minutes and then slice, toast (optional), and enjoy with your toppings of choice!

On a side note, I made my English muffin breakfast a tad crazy as I loaded on the toppings, but I am all for creativity so top as you please! I included caramelized onions, tomatoes, goat cheese, cucumber slices, and turkey bacon.

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pre-microwave

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post-microwave

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a close up on the goodness

-Jamie

Matcha Energy Bites (Vegan + GF)

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Matcha energy bites

Here I am, yet posting another matcha recipe because matcha is a gorgeous, dainty ingredient that provides antioxidants for the body. Today’s recipe is matcha energy bites, which I played around with by gradually adding ingredients I believed would accompany each other well. On first attempt, the result was divine: perfect consistency, not too sweet, and packed with flavor! Pleased and legitimately overjoyed, I devoured four energy bites in one sitting and uncontrollably reached for more. I really do hope you try this recipe out because these bites are delectable!


 

Matcha Energy Bites

yield: 16 balls (1 in. diameter)

Ingredients:

  • 1 1/2. tsp matcha powder
  • 3/4 c. rolled oats
  • 7 medjool dates soaked in hot water
  • 1/2 c. almond flour
  • 20 almonds
  • 1 tbsp chia seeds.
  • t tbsp. flax seeds

Directions:

  1. Remove the pits from the dates and soak in hot water for at least 10 minutes. This helps soften the dates, adding moisture, and making them easier to blend.
  2. Place rolled oats in a food processor and process until a fine oat flour is formed. Add in the matcha powder, almond flour, chia and flax seeds, and pulse until the flour is well incorporated.
  3. Add the soaked dates and pulse until a smooth, dough-consistency mixture forms.
  4. Place the mixture into a medium-sized bowl.
  5. Place the 20 almonds into the empty food processor and pulse until the almonds become “roughly chopped”. This will add crunchy texture to the energy bites and also cleans any leftover sticky mixture left in the food processor. Add the chopped almonds into the mixture in the bowl and thoroughly incorporate with a fork or spatula.
  6. Using clean hands, damp with a little bit of water, and roll the mixture into balls. You can also dust with a little bit of cocoa or matcha powder if you’d like!

These energy bites are great for a snack and can last in the fridge for up to two weeks!

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Soft and chewy

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Pulse the mixture

 

Power Smoothie Bowl (Vegan)

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Power Smoothie Bowl

To say that I love smoothie bowls would be honestly be an understatement. I enjoy having a smoothie bowl for breakfast, lunch, and sometimes even dinner to pack in potassium, fiber, and folic acid for the day! While I am more than happy to consume a bowl of sliced fruits topped with granola, there is something extremely refreshing about an icy, cold mixture that cools the body down during the sizzling summer days. The seemingly never ending list of smoothie bowl pro’s often conceals the fact that smoothie bowls are alarmingly high in sugar content (ahh!!), and I hate how my body feels lethargic when I consumer too much sugar. The fructose in fruit is all-natural, but consuming many grams of fructose does not benefit the body, and so I have concocted an flawless blend of fruits that keep the sugar content in a smoothie bowl relatively low. 🙂


 

Power Smoothie Bowl

Ingredients:

  • 1/4 c. frozen spinach or kale
  • 1/2 frozen banana
  • 1/3 c. sliced frozen strawberries
  • 1/3 c. non-frozen mango
  • 1/4 c. unsweetened (vanilla) almond milk

Directions:

  1. Blend all the ingredients in a food processor or powerful blender until smooth.
  2. Top with toppings of your choice! I used fresh dragon fruit, mango, pumpkin seeds, unfrosted bran flakes, and chia seeds.
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Blend all ingredients together

The major sweetener in this smoothie bowl was the non-frozen mango, and it’s important to use non-frozen because it’ll make the smoothie bowl sweeter since it’s really the only sweetener here. Although bananas and strawberries can be sweet, they lose sweetness once they are frozen so they don’t contribute much sweet flavor to the smoothie bowl.

This power smoothie bowl kept be full for 5 hours and I felt exceptionally energetic after consumption!

1 Ingredient Almond Butter

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Homemade almond butter

If only almond butter were as cheap as peanut butter, I would have jars after jars of almond butter orderly lined up on my pantry shelves. But unfortunately, a typical 12 oz. jar costs at least $7 and at the rate that I consume almond butter, I’ll be exceptionally broke in no time. However, I recently whipped up a batch of homemade almond butter at home, resulting in a jar made at a fraction of the cost of store-bought AND the recipe requires 1 ingredient ONLY. You heard that right, 1 ingredient almond butter? I was utterly shocked as well, but through experimenting, I found that the natural oils in the almonds is enough to make the spread creamy. No added sweeteners, fats, or preservatives. Need I say more?


 

1 Ingredient Almond Butter

yield: 12 oz.

Ingredients:

  • 3 c. unsalted almonds ( roasted or raw, doesn’t matter)

Directions:

  1. Spread the almonds out on a baking sheet and bake at 300°C for around 8 minutes. This activates the oils in the almonds and gives the almond butter a deep, decadent roasted flavor. Once baked, remove the almonds from the oven and allow them to cool for 10 minutes to prevent heat from touching the plastic food processor.
  2. Pour the almonds into a food processor with a blade and process for 15-20 minutes. I used the “chop” mode and kept the processor running consistently. After every 2-3 minutes, I scraped down the sides with a spatula so that the mixture would all be on the bottom of the food processor. side note: the almonds will become a coarse texture, like almond butter. After more processing, the almonds start to look like a thick paste, and you’ll be tempted to add oil because it’ll look too dry, but DON’T, just continue to process for about 5 additional minutes. 
  3. After 20 minutes, the almonds should have become almond butter: thick and creamy, and your entire kitchen will smell like almond paradise.
  4. Store the almond in an airtight jar and store at room temperature. Because the almond butter is literally almonds, the butter can last for up to a year.

If you had enough patience to finally see the almonds transform to almond butter, I want to congratulate you!! It’ll be difficult for me to ever buy almond butter, knowing that I can save money by making it at home as well knowing that it is only made with 1 ingredient.

Enjoy you almond butter with toast, make cookies, or muffins, or simply eat it out of the jar!

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Processed almond butter after 20 minutes

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Store in an airtight container

Strawberry Chia Jam

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Chia jam used on my nut and seeds bread

Jam and peanut butter make the quintessential combination, and although peanut butter provides health benefits such as protein and Vitamin E, jam is often straight up added sugars, packed with preservatives. Thus, I wasn’t too big of a fan of jam ever because the flavors felt all too sweet and artificial for me.

Luckily, health enthusiasts have been genius enough to conceive up a recipe called “Chia Jam” which I think is pure genius. By using chia’s nature to form a gel to make the jam without having to use any added corn syrup or sticky starches cuts calories drastically and actually makes the jam healthy! I attempted a strawberry chia jam recipe and it was an absolute success, and better yet, you are able to control the sweetness of your jam. Since I don’t have too big of a sweet tooth, I think that mine was perfectly sweet enough to my liking.

Strawberry Chia Jam


 

Ingredients:

yield: 1/2 c. jam

  • 9 medium-sized strawberries
  • 1 tsp. honey (use agave or maple syrup if vegan); this part is totally up to your tastebuds, so keep adding sweetener to your liking
  • 4 tbsp. chia seeds

Directions:

  1. Place the strawberries and sweetener in a food processor and pulse for about 20 seconds, or until the jam has become a puree.
  2. Place the puree in an airtight container and add the chia seeds. Combine the mixture and place in the fridge for at least 10 minutes.
  3. The jam should be a thick, spreadable texture.

I am still extremely amazed at how genius this recipe is and I enjoyed it on toast, in a peanut butter sandwich, and even made thumbprint cookies using the jam!

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pulse the strawberries in a food processor

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Chia seed and fruit puree

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chia and puree before the fridge

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chia jam

-Jamie

A Glorious Loaf of Bread: Nut and Seed Bread Recipe (GF and Vegan)

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Topped with chia jam and avocado

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Nuts and seeds bread

Loitering among the miscellany of breads and baked goods in Central Market continuously induces contentment because wheat-infused air and the overwhelming display of intricately-crafted balls of gluten rings perfection. I’m a bread enthusiast, constantly exploring the art of bread-making. In front of my eyes was a glut of bread samples, and I shamelessly began the carb-adventure with a plain ciabatta bread, working through hatch pepper cheddar scones, lemon ricotta cookies, purple wheat bread, and ending with a “seed bread” packed with poppy and sunflower seeds. Instantly, I fell for the seed bread as I reached for seconds and thirds because seeds in bread provides an earthy taste and crunchy texture that I love.

However, stores rarely add enough seeds and nuts to my liking, and if they do, they loaf costs around a whopping $11. It only seemed sensible to make my own, packed with nuts and seeds, resulting in a high-protein, high-fiber, healthy loaf of bread. I formulated a vegan and gluten-free recipe, inspired by a Paleo, Stone-Age Nordic Bread Recipe, which comprises a variety of nuts and seeds.


 

Nut and Seed Bread

yield: 1 loaf

Ingredients:

  • 1 c. pumpkin seeds
  • 1/2 c. flax seeds
  • 1/2 c. nuts (almonds, walnuts, or hazelnuts; any nuts work) I used raw almonds
  • 1 c. gluten-free rolled oats
  • 4 tbsp. ground flaxseeds
  • 1 c. water
  • 1 tbsp. agave or maple syrup
  • 3 tbsp. chia seeds
  • 2 tbsp. oil (I used coconut oil, but you can use olive oil if you would like an olive scented loaf)

Directions:

  1. Cut the nuts in half (I found this to be beneficial because whole almonds made the loaf a bit more difficult to slice). Then, combine all the ingredients in a bowl and pour into a loaf pan lined with parchment paper.
  2. Cover with plastic wrap and let the loaf sit for at least 5 hours.
  3. Bake the loaf in a pre-heated 350 °C oven for 25 minutes.
  4. Remove the loaf from the pan and bake on the wire rack for 30 minutes.
  5. Cool the loaf on a cooling rack for at least 30 minutes, which will allow the bread to firm up, making it easy to slice.

A little of this bread goes a long way because it is packed with protein, fiber, and OMEGA-3s that cause satiety for a long period of time. You can top your bread with any toppings you would like, but a couple ideas include avocado and strawberry chia jam, which I will post a recipe for tomorrow.

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Pre-baked loaf

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Baked loaf

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Two breakfast toast options

-Jamie

Taiwan Day 1: Nostalgia and Bread Galore

food, travel

The last time I stepped foot in Taiwan was more than six years ago, so when I booked my flight to Taipei in February, a rush of excitement and memories inundated my mind and all I could think of was being on Eva Air’s economy green seats, sitting through an extensive 18 hour flight. But I always enjoyed my time because the flight attendants were classy and respectful and they pampered to my needs.

This time, with my essentials: journal, chapstick, and GoPro, I waved goodbye to my parents and rode up the escalator until their faces were out of sight. A sad moment, but exhilarating at the same time to be a lone traveler. With my soft miniature pillow and throw, I wrote in my journal, watched a couple movies, played “Who Wants to Be a Millionaire”, and time instantly flew by. Little did I know, I had flown across the globe to my beloved country, with mountains and blues below me. It was unreal. I was finally back, and I could already feel the blazing sun and slight humidity that reminded me of home.

My intention for day 1 was clear. Eat, eat some more, and eat. Taipei is not the ideal place for spectacular, cheap food since it has become more cultural and modernized, but the food options were still quite amazing. I took a quick taxi cab to Taipei 101 and wandered around the streets, buying $1 tapioca milk tea, red bean pancakes, and daikon sesame buns from street vendors. I had devoured carbs on carbs on carbs and the food baby was about to burst, but I entered Wu Pao Chun Bakery, Taiwan’s most famous bakery, greeted by the scent of sweet, savory gluten. Forget about a candy shop, a bread shop is where you should be. I was encompassed by creamy cheese bread, pesto sausage bread, taro swirl bread, Portuguese egg tart, mango souffle, ALCOHOLIC CUPCAKES FOR THOSE 21 AND OVER!!! As you can tell, I could not contain my excitement. I was rather annoyed by the massive crowd of people in the petite shop, but with bread this aesthetic, everyone was just as thrilled as I was. I hastily piled my tray with my selection of breads, and patiently waited in the check-out line for what felt like an hour, but was probably actually only 5 minutes. I found a seat outside and shamelessly devoured my bread with little to no self-control. It was only day 1 of my trip, and if I continued engulfing everything I saw, I may return to the states unrecognizable. No shame though. Who knows when I will be able to return? Ignoring that thought, I trekked through the streets and examined the locals’ behavior in this bustling city. Businessmen and women speedily slithering through crowds juxtaposed tourists with cameras and visors, strolling and pointing at objects. The hustle and bustle was overwhelming, and so I settled down on an egg chair in Taipei 101’s Chen Ping bookstore and “read” through a few cookbooks for 3 hours, mainly bread-baking books. “Read” because I mainly looked at the photos. Yup. I looked at bread pictures for 3 hours!

As the sky began to dim, I made my way to my hostel and plopped onto the bed provided. I turned my Spotify playlist on and relaxed with my legs crossed, thankful for being here. It was only day 1 and there was more to come.

-Jamie

 

Healthy Lunch Idea #13: 3-Ingredient Vegan Sweet Potato Pizza Crust

food, healthy, Healthy Lunch Idea

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So, sweet potato pizza crust doesn’t really taste like your typical pizza crust, but if you like sweet potatoes, you will fall in love with this recipe. It’s extremely filling and guilt-free, and for all you vegans out there… this recipe is completely animal friendly. For this simple recipe, you only need one large sweet potato, oats, and flax seed. Chances are if you are vegan or health-conscious, you probably have these ingredients in your kitchen right now. And if you do not have flax seeds, you could bind your dough together with other vegan options such as hummus or any vegan dairy product such as vegan cream cheese. If you are not vegan, you could use an egg or dairy products. Nonetheless, the outcome will still be more nutritious than a flour pizza crust.

Ingredients

  • 1 large sweet potato
  • 3/4 c. oats
  • 2 tbsp. flax + 4 tbsp. water = 2 thick flax eggs (don’t put too much water because you want your crust to crisp up in the oven)
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • Toppings: hummus, vegan cheese, and roasted asparagus

Instructions:

  1.  Peel sweet potato and cut into chunks. Place in a food processor and pulse until the chunks look like shreds.
  2. Add the oats, oil, salt and pepper, and flax egg and pulse until the mixture is well combined.
  3. Pour mixture into a bowl and stir with a spatula to ensure all ingredients are incorporated.
  4. Spread onto a pan to where the mixture is 1/2 cm. thick. Place in the oven and back at 400 degrees for 30 min. Check on the crust once in a while to make sure the sides are not burned.
  5. Once the pizza crust has crisped up, meaning most the moisture has been taken out, place your toppings and back for an additional 5 min.
  6. Take pizza out and place out for about 5 min. Serve and enjoy!

This sweet potato pizza crust is a great way to get veggies into every single bite. I ate half the pizza in one sitting but no worries; it’s just like eating a baked sweet potato with toppings.

-Jamie

 

 

3 Ingredient Raw Vegan Brownies w/ Almond Chocolate Ganache

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Eating Raw was something I always chose to steer clear of, like if you give me zucchini noodles, please cook them…

Because of this, I didn’t like to try raw recipes because I would always prefer the cooked version. However, I recently made raw vegan brownies and they’re superbly delicious along with many other adjectives: vegan, gluten-free, dairy-free, you name it! The natural sweetness comes from dates, which is a key ingredient in healthy and vegan cooking and baking. Then, the base is ground almonds (almond flour), which is gluten-free, and contains monounsaturated fat which helps to prevent cardiovascular diseases. This swap makes the brownies raw because you can eat almond flour, but you must heat all-purpose flour before it can be eaten. Lastly, the chocolate-y goodness comes from cocoa powder, which is low in fat and calories as compared to actual chocolate. I then topped the brownies with an almond butter ganache, and I’m just like, “What’s not to love  about this dessert?”

3 Ingredient Raw Vegan Brownies w/ almond  chocolate ganache (yields 6 large brownies)

Ingredients:

For brownies

  • 1 c. almond flour
  • 10 pitted dates (I used medjool but any type works)
  • 1/3 c. unsweetened cocoa powder
  • 1 tbsp almond milk or water to make batter stick together better (optional)

For ganache

  • 2 tbsp. almond milk
  • 1/4 c. dark chocolate chips
  • 1 tbsp almond butter + more for drizzle

Instructions:

  1. Throw dates into a blender and blend until the mixture resembles caramel.
  2. Combine almond flour and cocoa together in a large bowl.
  3. Add all the date mixture in and combine/kneed with your hand. Add some type of liquid (I used almond milk) if the batter is not coming together enough or if you like gooier brownies. (The reason I added a liquid was because the dates acts as the binding agent, but during my first try, I used enough dates to bind the brownies together and they were too sweet. So I cut back on the dates and simply used a different binding agent.
  4. Place the mixture into a square pan lined with parchment paper and press down until brownies are about 1 in. thick. Place in the fridge for about 5 min.
  5. In a small bowl, microwave almond milk for 30 seconds.
  6. Add the chocolate chips and almond butter and let the bowl sit for about a minute. After a minute, stir with a spoon until a ganache is formed.
  7. Take the brownies out of the fridge and pour ganache on. Place brownies in the fridge for about 10 min. or until ganache is cooled.
  8. Take the brownies out and drizzle with microwaved (makes it easier to drizzle) almond butter.

Seriously, these brownies are too good. TRY THEM. You won’t regret it.

-Jamie

 

 

Broke College Student #6: 4 Ingredient Vegan Overnight Oats

Broke College Student, food, healthy

My intention for going to Target was to purchase party supplies for my friend’s birthday, but damn does Target know how to do business. I immediately walked and saw to my left their extremely aesthetic dollar section filled with pastel colors, gold calligraphy words, and vintage looking items, all for $5 or less. I always ignore the snacks or little toys, but there was a section of mason jars and glass spice containers that caught my attention, and they were only $3. How do I even pass on such a deal? Deciding that mason jars are too large for my food portions, I selected the pack of 4 small spice jars for $3 with the idea of testing overnight oats. Several years ago I made overnight oats and thought it was the grossest thing ever, until after self-reflection I realized I made “48 hour oats” rather than “overnight oats”. I despised the mushiness of the oats as I wondered why overnight oats were even a thing, like do people like eating mush? But that was my mistake. Do NOT soak your oats for over 7-9 hours, it’ll be disgusting.

Eagerly ripping over the package of 4 glass jars, I improv’d with a simple dorm-friendly, 4 ingredient overnight oats recipe. I am not certain what the measurement are since I eyeball’ed so all measurements are estimates.

4 Ingredient overnight oats (yields 1 jar):

Ingredients

  • 1/2 c. microwaveable instant oats
  • 1 tbsp. nut butter, I used peanut butter in 2 jars and almond butter in the other 2
  • 1 tsp. chia seeds
  • 4 tbsp. almond/soy milk

Instructions:

  1. add all ingredients into a jar and mix
  2. place in the fridge for 7-9 hours and enjoy

Tip: since I bought 4 jars, I prepped each jar with the recipe above except the addition of the milk. I recommend to add the dry ingredients and add milk only if you will be eating the oats 7-9 hours after to prevent oversoaking and mushiness.

Note: Do not eat if it hasn’t soaked for 6 hours. I tasted my first jar after only 3 hours and I got a major stomachache.

-Jamie