Plant Based 101: Intro

      There seems to be a lot of hype about plant based diets lately and they've all been touting some pretty hard core health benefits. So I've decided to brush up on my researching skills...or discover them anyway....and do a multi-part video series on some of the Plant Based diets out there. In each video I'll feature one of the plant based diets, give some back-round info for that particular one, provide a couple recipes or cookbooks that follow the diet plan, show info graphics, and other fun little tidbits of research I find. I'll be posting the first video in the next week or two to come, so check back soon. Also feel free to add in the comment section below what plant based diet you'd like to see me feature in one of the videos. 

Sincerely, 

   TheIrishCupcake 

Munchie Mondays: Banana Bread French Toast

  Two things I'm loving lately.....


French Toast.

and Banana Bread.

So that's when the idea came to me.

Why not combine them!!!!!!


      
Banana Bread French Toast

 

 

 

 

Ingredients

1 really ripe banana, well mashed
2/3 cup Non-dairy Milk (I used unsweetened Vanilla Almond Breeze)
1 tsp. Pure Vanilla Extract
1/4 tsp. Cinnamon
1 Tbsp. Chia Seeds (I'm pretty sure this is optional)
2 Tbsp. Maple Syrup (plus extra for topping)
Mild tasting oil for the pan
4-5 slices of your favorite Whole Grain Bread


Step 1. Mash the banana....
Kind of almost looks like scrambled eggs!

 

 

 Step 2. Add Milk.

Step 3. After I added the Chia seeds it looked like poppy seed muffin batter.

 

Step 4. Everything is looking prepped and ready for dipping!!!

 

 Step 5. These ordinary pieces of bread are about to become extraordinary!!!!! Slices on your mark!

 

 Step 6. Get Set!!!!

Step 7. FRY!!!!!

 

 Step 8. ....uh...that didn't work... (the first one I didn't put enough oil in the pan)

 

 

Step 9. Trying again with more oil in the pan....let's see if that helps. (scroll down for end results..)

 

 

 

 

Directions
Combine banana, Non-dairy Milk, Vanilla, Cinnamon, Chia Seeds, and Maple Syrup in a small bowl. Pour enough oil on your skillet to lightly coat the entire bottom of the pan. You don't have to over do it but make sure you put enough, I didn't the first time and my bread stuck to the pan and fell apart. Dip the top of your bread into the banana mixture and then flip over and coat the other side. Place it on preheated skillet. Cook on Medium-Low heat for about 4-5 min. on each side. Tip: wait until you can easily scoot the bread around the pan before flipping, this prevents the bread from sticking and falling apart. Serve with maple syrup and butter (I use either Earth Balance or Smart Balance Light with Flaxseed).




YAY!!!! It worked!! Now I'm off to go eat this wonderful looking plate to see if it tastes as good as it looks.

.....20 minutes later.....

Ok I'm back.

They were yummy.

Feel free to tell me how you liked this recipe or how you tweaked it in the comment section below. I'd love to hear about your  kitchen endeavors!


 Happy Monday Everybody :-)
              TheIrishCupcake

Sweet Dessert Saturdays: Oatylicious Chocolate Chip Cookies (Whole Grain and Vegan)

Although I hate turning on my oven in the summer because it's so hot outside, I sometimes can't resist baking oatmeal cookies. I just love them so much!!!




 Oatylicious Cranberry Chocolate Chip Cookies (Whole Grain and Vegan)
Ingredients
2 Tbsp. Ground flaxseed mixed with 1/2 cup boiling water- set aside (If you don't have flax, just use 2 Eggs instead of this mixture.)
2/3 cup Safflower, Canola, Grape Seed, or Sunflower oil (I used Safflower oil)
1 1/2 cups of Raw Cane Sugar, (Sucanat, Turbinado, or Pure Cane sugars work too)
1 cup Spelt Flour
3/4 Brown Rice Flour or Unbleached All-Purpose Flour
1 tsp. Aluminum Free Non-GMO Baking Powder (I use Rumford Baking Powder)
1/4 tsp. Baking Soda
1/4-1/2 tsp. Salt (desired amount)
2 cups Rolled Oats
1/2 cup Dried Cranberries (or Raisins or more Chocolate Chips)
1/2 cup Chocolate Chips
1/4 cup Chopped Walnuts (optional)

Directions
1. Mix together the Oil, Sugar, Baking Powder, Vanilla, Soda, Salt, and Flax Gel (or Eggs) until well combined. (I would highly recommend using a hand mixer for this instead of elbow grease.)
2. Slowly add in as much of the Flours as you can and then stir in the remainder.
3. Stir in the Oats and Preheat oven to 375 degrees.
4. Stir in Cranberries and Chocolate Chips, mix well.
5. Form dough into one inch sized balls and arrange three in a row on an ungreased cookie sheet.
6. Taking a clean coffee mug, get the bottom of the mug slightly wet and then flatten the balls of dough using the bottom of the mug. Your hands could also work for this task.
7. Bake the cookies one sheet at a time for 8-10 minutes or until just slightly browned on the edges and they have puffed up a little.
8. Remove the cookies from the cookie sheets using a metal spatula and let them cool on a cooling rack. Or eat one warm! But be careful not to burn yourself if you do!!!!
9. Enjoy!!

 

Here they are!!!! They turned out pretty good. At first when I was making them I was having a little bit of trouble getting them to spread out from they're state as round balls of dough, but once I started flattening them with the bottom of a mug, they started to look like the ones pictured above. How do you like my mug? I painted it myself. The handle just fell off recently, but thankfully I was able to just super glue it back on! Now I'm off to go enjoy another cookie (..or two!).


Sincerely,

     TheIrishCupcake

Munchie Mondays :Quick and Simple protein bars (Vegan, Gluten Free option, High Protein)

    I started making these bars when I found the recipe for them on the back of
a shredded wheat box. After making them several times I decided to experiment with the recipe
a little. They're healthy and can be eaten any time of the day (or night)!


Quick and Simple Energy Bars ( High Protein and a Gluten Free option)
  Ingredients
2/3 cup Raw agave Nectar or Pure Grade B Maple Syrup or Honey
1/2 cup Peanut Butter (my personal favorite brand is Smart Balance Peanut Butter, but any peanut butter will work)
3 1/2 cups Shredded Wheat, Corn Chex, or Crispy Rice Cereal (You PICK!!! Isn't that awesome!!!)
3oz Dark Chocolate...oh me!!! (60% cocoa mass or higher)
Directions
1. Measure out liquid sweetener and peanut butter into a large mixing bowl.
2. Heat the mixture in the microwave for about 1 min or until it starts to get bubbly.
3. Remove from microwave and stir until completely combined.
4. Add the 3 1/2 cups of cereal to the honey and peanut butter and mix until combined
5. Spread into a 8x8 baking dish (I usually spray mine with cooking oil before).
6.  Melt chocolate in microwave safe bowl for about 30 seconds or just until melted; stirring every 10 seconds to prevent scorching the precious chocolate!
7. Drizzle chocolate over bars, or spread a thin layer over all of the Bar (preferred method).
8. Refrigerate until chocolate is firm, about 4 hours up to overnight.
9. Cut into Bars and Enjoy!


I'll add a picture of them as soon as I remember to take one before I eat them all! Yes, I did forget to save any for a picture......They are popular in my house.


Happy Living!
  TheIrishCupcake