Vegan Banana Peanut Butter Pancakes!

I love pancakes.  Like.. writing this blog post makes me want to get up and make more now.  I'm not even hungry.  I was thinking about having an apple.  Now I want pancakes..

This is the least sexy picture I could have gotten.

Breakfast!! Success!!

It finally happened! Breakfast!!  I managed to eat this, and with only being a little nauseous, I'm calling this a great success!  Added bonus?  I think this breakfast is totally soy free!

In the bowl:
1/2 c (dry) oats [not instant] & 3/4 c Almond Breeze Almond Coconut Milk
1 medium banana, sliced
1/2 c Amande Plain Yogurt

Directions:Cooked the oats & milk per package instructions.  Let it cool a little, then slice bananas over the top, and spoon on the yogurt.  Enjoy!  It's best in layers; if you mix it together, the yogurt gets hot.. gross.

Nutritional breakdown:
Calories:  380
Carbs:  72g
Fat:  10g
Protein:  9g

posted from Bloggeroid

Breakfast!!

I made myself eat today!  I was up early enough that I had enough time to get hungry, versus the usual nausea I get in the mornings.  And before anyone asks, no, I'm not pregnant (unless I've been pregnant my whole life, ha).

In the photo:
1c Kroger Corn Flakes
1 medium banana
1/2c 365 Organic Vanilla Soymilk
1c Folger's Medium Roast Coffee
2tsp bulk sugar
splash of Soymilk in the coffee

Nutritional info:
Calories: 284k
Fat:  2g
Carbohydrates:  69g
Protein:  7g

posted from Bloggeroid

Breakfast, maybe?

I recently posted that I'm not much of a breakfast (or morning) person, and often struggle with eating before noon.  Lately I've been finding solutions and experimenting with eating light breakfasts, versus just not eating.  The other morning I had half of a whole wheat bagel with almond butter on it (115k, 28g carbs, 10g fat, 11g protein) and that sat pretty well, despite it being an epic battle to eat it.  Things just taste funny that early, like my body is warning me, "Hey.. you eat that, you're going to be sorry."  Sometimes I'll just have "yogurt", which tends to always sit well, or some fruit.  Yesterday, I was brave.

Ingredients(?):
3/4 cup Cocoa Snapz
1/2 Simple Truth Unsweetened Almondmilk
1 medium banana, sliced (I always slice right off of the banana, then eat the leftovers)

Directions (ha):
Measure and pour your cereal into a bowl.  Grab your banana, and while still partially in peel, work your way down it, cutting it into slices over your cereal.  When you have enough banana, eat what's left in the peel.  Measure and pour on your milk.  Enjoy!  =D

Nutritional facts (serves one):
Total Calories:  140k
Carbohydrates:  27g
Fat:  3g
Protein:  2g

My Usual Breakfast.

This is how I start most of my days.

I have never been a morning person.  I've definitely never been a breakfast person.  As a matter of fact, I'm lucky if I can choke down a piece of fruit in the morning without feeling like crap.  Instead, I tend to drink some sort of tea or coffee (though even teas can be dangerous) and hit the ground running on empty.  As such, I've started putting my protein powder into my morning drink on the days that I can't make myself eat.  This isn't really much of a meal replacement, as I don't think my energy drink is meant to have any sort of satiety satisfying ingredients, but it works for me.

Ingredients:
12-14 ounces of coffee (cooled is best; mine is usually left over from Clancy's pot before his midnight shift)
4 ounces "milk" (don't use creamer, you'll go through it way too quickly & it'll be crazy sweet)
1 scoop Plant Fusion Vanilla Bean Protein Powder*

Directions:
Shake well.  The Blender Bottle does all of the work.

Nutritional facts (one serving; drink it all!):
Calories:  200k
Fat:  5g
Carbohydrates:  20g
Protein:  22g

* = I used Plant Fusion Vanilla Bean Protein Powder because it tastes amazing in coffee.  I recommend using a flavored powder to give it more of a latte/mocha texture and flavor, versus a plain, unflavored powder.

Plant Fusion's PR department sent me this 2 pound tub of their Vanilla Bean flavor for consideration.  This does not change my opinion of the product, and I reserve the right to my honest opinion.  Thank you to P.F.!

Fronch Toast!

I was going to make this for dinner last night, but Clancy wasn't hungry when he got up for work (3am).  That means I had breakfast all prepped and ready to go for me!  =D  I was impatient and didn't let them soak long enough before frying them though, so they turned out more chewy than last nights test run.  Boo!

I'm guessing that there is probably 400 calories in this meal (with my morning coffee), but I'm not sure because I don't feel like loading everything into myfitnesspal.  It's mostly carbs, and that's what I need this morning; raw fuel!  Now to hit the ground running!

Here are the original ingredients, from theppk.com:
Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
1/2 cup rice milk or plain soy milk
2 tablespoons corn starch
1/4 cup chickpea flower
Several tablespoons canola or vegetable oil

But in my infinite wisdom, I had to make several substitutions due to my poor planning.  I only had whole wheat flour in the house, and no non-dairy creamer at all (I just used a full cup of vanilla soy milk).