Chocolate Chunk Maca Banana Bread Pancakes

25th October 2014

Bonjour my fellow pancake-appreciation-life leaders, how have you all been doing? 

I was going to start yet another one of my posts complaining about uni stuff and whatnot but I suppose you’re all here for the pancakes. Don’t try to hide it – I would do so as well.

MmmmMMmmm… PANCAKES.

Chocolate Chunk Maca Banana Bread Pancakes - the perfect healthy vegan breakfast treat!

Ok, where was I? So no whiny, annoying post for the day and not a half-marathon recap either. But that’s mostly because I don’t want you all laugh at me when I tell you that I ran my race, came first in the female junior category, didn’t realise I had won AND walked away without my prize.

Yeah. Dumbest person of 2014 award? That one’s for me, I’ll make sure I actually collect that one.

Chocolate Chunk Maca Banana Bread Pancakes - the perfect healthy vegan breakfast treat!

Aaaaaaaaaanyway. The rest of the race went pretty well. I mean, I hit the wall more times that I’d care to admit and, one week later, my legs are still burning yet I’m already thinking of running my next one.

Addicted? Maybe. But who wouldn’t when a huge stack of these pancakes are involved as a carbo-loading breakfast treat?

Sweet, fluffy, jam-packed with melty dark chocolate pockets and covered with a drizzle of pure maple syrups. I mean, I’d be able to run 100km races for them.

Imagine the stack I’d get to eat that way. Oh my gosh, where do I have to sign up for that race?

Chocolate Chunk Maca Banana Bread Pancakes - the perfect healthy vegan breakfast treat!

And the best part? (Which, believe it or not, it’s not the one where those melty, fudgy chocolate chunks enter your mouth making you want to scream with joy and do the happy pancake dance). The best thing about these is that they’re made with real, wholesome ingredients which make these a nutrient powerhouse.

Which might or might not mean “EAT ALL THE PANCAKES!!!!!!!!!” in my book.

Chocolate Chunk Maca Banana Bread Pancakes - the perfect healthy vegan breakfast treat!

Made with bananas, maca powder, oats, wholewheat flour, almond butter, olive oil, lots of love and quite a bit of impatience (because when I want pancakes I want them NOW), these are the perfect way to get you trought a whole day of physics homework and the most exhausting of races.

Side effects may include spending the rest of the day dreaming about them but, with pancakes like these, I’d gladly take the risk.

 

Chocolate Chunk Maca Banana Bread Pancakes
Serves 2
Sweet, fluffly, caramel-y pancakes studded with melty chocolate pockets that will make you love breakfasts more than you already do. Pshh they're healthy too!
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Ingredients
  1. 1 overripe small banana
  2. 1/4 cup rolled oats
  3. 1/2 cup wholewheat flour
  4. 2 tbsp. raw sugar
  5. 1 tbsp. maca powder (I use Organic Burst)
  6. 1 tbsp. vanilla extract
  7. 1 tbsp. almond butter
  8. 2 tsp. olive oil
  9. 1/2 tsp. baking soda
  10. 2 oz. dark chocolate, chopped
Instructions
  1. Mix all of the dry ingredients in a bowl and whisk until combined.
  2. Stir in wet one and whisk until fully mixed.
  3. For optimal results, let batter chill on the fridge for a couple of hours. Overnight is best.
  4. Heat some extra olive oil in a pan and cook pancakes until bubbles appear.
  5. Flip pancakes and continue cooking until golden.
  6. Top with maple syrup and vegan butter if desired.
  7. Enjoy!
Notes
  1. These pancakes are vegan, high fiber, high protein and nutrient dense.
  2. They freeze quite well too!
honey & figs http://honeyandfigskitchen.com/
 

 And last but not least, do let me apologize for the fact that I haven’t been blogging or reading your blogs lately. As I’ve said before, uni is being quite hectic right now and I’m finding myself with no time to do the things I truly love. Sorry for that, I will try to be around as much as I can though!

Enjoy your weekend,

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Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese

5th October 2014

Bonjour everybody, guess who’s back and feels sorry for letting you abandoned without Jon Snow appreciation posts for like 398429 years.

What can I say, uni has been crazy and stuff.

Vegan Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese

AND making the transition to a tiny weeny dorm room (without oven or proper pans to make pancakes) and moving to a different town?? Even crazier.

Hello, my name is Consuelo and I’m doing a degree in “Professional whining and complaining about stuff I cannot change and dinner getting stuck in the bottom of crappy, cheap dorm room pans”. I’ve heard I’m getting all A++++++++’s this term.

Vegan Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese

Now, seriously, can I sign for the complaining degree? It sounds way easier than the food and enviroment one I’m taking. Read: just math and physics for the moment. I kinda feel like throwing myself off the window, but I fear that someone would force me calculate the strength which I hit the ground with afterwards, so no, thank you – I’ll look for a different way not to attend to physic lessons anymore.

Vegan Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese

Before I start complaing as you guys know I can do – oh how I wish I was as good as physics as I’m complaining – I think I’ll introduce you to the Jon Snow of pizzas.

This baby.

If wanting to marry your pizza is wrong then I don’t want to be right.

Vegan Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese

 But who wouldn’t, that’s the question. A crispy, golden crust topped with caramelised chunks of butternut squash, zingy pesto and creamy garlic cashew cheese. Isn’t that what heaven sounds like?

And, bonus points for the fact that this pizza is also healthy and completely vegan! Vegan pizza? You mean NO CHEESE? Cra-zy. 

Vegan Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese

Caramelised butternut squash, extra basil, black wizardy… call it what you want, but no cheese absolutely works today.

I could go on talking about pizza for hours (urgent question: is there a degree for that? I need to sign up for that one as well), buuuut my physics homework is calling my name from my desk, so I guess I’ll just see you later.

Butternut Squash, Pesto and Walnut Pizza with Garlic Cashew Cheese
A crispy wholewheat crust topped with caramelised butternut squash, zingy pesto, creamy garlic cashew cheese and lots of basil! And it's healthy too!
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For the crust
  1. 1 + 1/2 cup white flour
  2. 1 cup wholewheat flour
  3. 1/2 tsp. active dried yeast
  4. 1 + 1/2 tbsp. extra virgin olive oil
  5. 1 cup water
  6. 1 tsp. salt
Garlic Cashew Cheese
  1. 2 cups cashews
  2. 4 tbsp. soaking water
  3. 1 tbsp. extra virgin olive oil
  4. 2 garlic cloves
  5. salt and pepper to taste
Pesto
  1. 1/3 cup fresh basil
  2. 1/4 cup shelled pistachios
  3. 2 garlic cloves
  4. 3 tbsp. extra virgin olive oil
Extra
  1. 2 tbsp. tomato sauce
  2. 2 cups cubed butternut squash
  3. 1/4 cup walnuts
  4. extra fresh basil
Instructions
  1. Start by making the crust a couple of days before you want to make the pizza. Mix both flours, dry yeast and salt. Add in olive oil and water. Stir to combine. Refrigerate at least overnight (you can keep it in an airtight container up to 4 days in the fridge!).
  2. When your dough is ready, dust it with cornmeal and roll it thinly if you want a crispy crust. Bake at 220ºC for 15-20 minutes so it gets crispy!
  3. While you bake the pizza crust, you can roast the cubed butternut squash chunks as well, but do not do it at the same time so the crust ends up crispy and the butternut squash gets nicely caramelised.
  4. For the butternut squash, all that you have to do is roast it for 20 minutes before you put it on top of the pizza.
  5. For the pesto, add all of the ingredients to the blender and process until smooth.
  6. For the cashew cheese, soak the cashews overnight. Add them to a food processor with the soaking water and process until smooth. Add in minced garlic, oil and salt and process them again. You will likely have extra cheese.
  7. To assemble the pizza, top the already baked crust with a layer of tomato sauce, roasted butternut squash cubes, dollops of pesto and cashew cheese and walnuts. Bake for 5-10 minutes or until cheese is melty.
honey & figs http://honeyandfigskitchen.com/
Let’s get serious now guys – as much as I enjoy it, I don’t think I can post as often as I used to, but I’m going to try and read your blogs and write as much as I can. Pinky promise and all that. I’ve really, really missed you all. Thank you so much for all the sweet comments and emails you sent me while I was “on vacation” (read: tryiing to figure out how not to die in physics class) (read #2: if anybody has the answer to that, just drop an email to consuelodetejeda@gmail.com. And brownies, send brownies too. And Jon Snow, will you guys send him in a cute little package as well) (read #3: SORRY THAT WAS SO CREEPY)

Ok all I wanted to say is that I’m not leaving the blog, it’s just that I will post less often than I did in summer. 

Thanks for putting up with such a weird post, it feels so weird to write after all this time.

Love,

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Spinach Feta Pesto Tortellini Salad

29th August 2014

I was so going to start this post complaining about Monday’s upcoming move and how I dread to pack stuff. And yes, by “pack stuff” I mean “looking how mum packs my stuff while I give the orders”. Bless her.

Spinach Feta Pesto Tortellini Salad: healthy, easy to make and super flavorful!

But then I went to my archive and realised that all of my posts look pretty much like this:

a) OMG I hate school I haven’t slept for 3889 nights and I hate hate hate homework. And math. And biology. And chemistry. No NO NOT ANOTHER EXAM. UGH I hate school so much ugh ugh ugh I don’t have time to do anything ugh school sucks. UGHHHHHHHHHHHHHHHHH.

b) OMG I LOVE THESE COOKIES SO MMUCH GUYS YOU HAVE TO MAKE THESE COOKIES BECAUSE THEY ARE THE BOMB. Yay cookies! COOKIES! I’ve eaten 49 cookies in a sitting omg I love cookies.

c) JON SNOW COME HERE AND MARRY ME. Ah guys, I love this man. AHHH BEARDS. SWORDS. MEN IN BEARDS WITH SWORDS. *dies* Jon Snow hehehehe.

Spinach Feta Pesto Tortellini Salad: healthy, easy to make and super flavorful!

Don’t try to deny it. That’s all I blog about and you know it. How you still come here and read my blog, I don’t know. Bless you all, I wish you have a life full of cookies, cake, spinach feta pesto tortellini salad and all the good things. Except for Jon Snow, because he is mine.

Again: remind me to delete this post once we start dating. I don’t want to come off as the overly excitable obsessive girlfriend. 

Spinach Feta Pesto Tortellini Salad: healthy, easy to make and super flavorful!

Back to the pesto tortellini salad. I  thought I’d try to write a different post today. You know, without all the caps, yelling and utterly obsessive comments. Which is going to be rather difficult because this salad is so good that all I want to do is write a 500 word essay on how delicious it tastes. All in caps.

We’re talking pasta, stuffed with a creamy spinach-ricotta filling and then covered in the most delicious feta-pistachio-spinach-basil pesto ever. If that description doesn’t make you want to write in caps for the next two days, I don’t know what will.

Spinach Feta Pesto Tortellini Salad: healthy, easy to make and super flavorful!

Bonus points for the fact that this is also super easy to make and quite healthy too. See? Caps are very much needed. I’m struggling to contain my excitement, I tell you.

I’m aware that this is a rather summery recipe and most of you must be craving all things pumpkin, cinnamon and warrrrrrrrrrrm BUT it’s barbecue season somewhere and these guys need a delicious pasta salad to go with their grilled dishes. And anyway, I’d be a monster if I waited until next year to share this with you.

p.s: to all my friends from the south-hemisphere, I’m so using you as my excuse next time I crave ice-cream in the next months. 

Spinach Feta Pesto Tortellini Salad: healthy, easy to make and super flavorful!

Which is going to be like all the time, because it’s not as if there was an oven in my new dorm room. *sobs* How I’m going to survive, I don’t know.

I guess I’ll have to drown my sorrows in this tortellini salad. I mean, it’s no bake, quick to make and it makes mean leftovers. Absolutely busy student approved – thumbs up!

Spinach Feta Pesto Tortellini Salad
Serves 6
Pasta stuffed with a creamy ricotta spinach filling and then covered in the most delicious pistachio feta basil spinach pesto. UM SO GOOD.
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Ingredients
  1. 1/8 cup shelled pistachios
  2. 2 cloves garlic
  3. 1/4 cup grated manchego cheese
  4. 1/4 cup crumbled feta
  5. 2 cups baby spinach, packed
  6. 1/3 cup basil, packed
  7. 3 tbsp. extra virgin olive oil
  8. 500 grams fresh spinach ricotta tortellini
Instructions
  1. Put all of the pesto ingredients in a food processor and blend until smooth.
  2. Boil pasta according to package instructions.
  3. Cover the pasta in the pesto sauce and enjoy!
Notes
  1. This tastes even better a couple of days after.
  2. Parmesan can be used instead of manchego.
  3. You can use any kind of pasta you like!
honey & figs http://honeyandfigskitchen.com/
 

As I said, I’m moving away from home next Monday, so please send some good vibes. And by “good vibes” I mean “cookies”. And if any of you feels like kidnapping Jon Snow, send him as well. Thank you,

Happy Friday! May you all have a lovely, cookie-filled one!

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