Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.
I was in bed at 9:30pm last night! I put both kids down and then laid down for a bit, thinking I would just close my eyes for a second and then go wash the dishes, but it did not happen quite like that. Which I completely regretted in the morning once I saw the huge pile of dishes in the sink!
We had an amazing southern meal for dinner: fried okra with lemon mayonnaise, frog more stew (spicy cajun sausage, shrimp, potatoes, corn, and old bay), and chess pies with blueberries. We cooked the meal ourselves , which always leads to me ask my hubby why we even bother eating out. There aren’t many places to eat out in Bluffton, SC.
It was after this wonderful dinner that we ended asleep before 10pm. Sometimes I have no idea how tired I am until my head hits the pillow. Having two kids is definitely more energy and time consuming than having one. Still, I try to enjoy the little things, like making blueberry pancakes on Saturday morning, and sitting around the kitchen table in our pjs watching those little hands and faces get sticky with maple syrup. It’s moments like those that I know we are making wonderful memories for our children that inevitably will be associated with the aroma and flavor of fluffy blueberry pancakes. What are some of your favorite food memories?
The Recipe: Vegan Whole Wheat Blueberry Pancakes
This recipe has been adapted from Post Punk Kitchen’s Fluffy Pillow Pancakes. The pancakes are super easy to make and you can adapt them in a million different ways. I use this same recipe to make carrot cake pancakes or chocolate chip ones. Be sure to keep the kids away from the batter. You don’t have to worry about the batter having eggs, but if you’re not careful they will eat it by the spoonful. Enjoy!
Vegan Whole Wheat Blueberry Pancakes
- 1 cup Flour all-purpose
- 1/2 cup Flour, whole wheat
- 3 1/2 tsp. Baking powder
- 1 tsp Salt, kosher
- 2 tbsp. Sugar, granulated
- 1 cup Almond milk
- 2 tsp. Apple cider vinegar
- 1 tbsp. Flaxseed, ground
- 1/2 cup Water
- 3 tbsp. Canola oil
- 1/2 tsp. Vanilla extract
- 1 cup Blueberries frozen
- Sift flour, baking powder, sugar and salt into a large bowl.
- In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
- Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
- Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
- Let rest for 10 min.
- To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
- Flip and cook pancake on other side for 3 more minutes.
- Serve with maple syrup.
This recipe for spicy bean avocado toast (molletes) was one of my favorite dishes as a child, of course not the vegan version I’m sharing with you now, but the ones slathered in cheese. Oh cheese, melty, fatty, wonderful cheese! Sometimes I really miss cheese, but the avocado in this recipe makes up for it. I have a love hate relationship with vegan cheese, mostly hate, that’s why I don’t use it very often. Last week I tried making an almond cheese and the result was unfortunate. It looked like cheese, smelled like cheese, but it definitely was not cheese. I think I’ll just stick to nut sauces from now on.
Summer is creeping along, and we’ve exhausted our list of things to do. Bluffton is a small town and Hilton Head is a tourist trap right now. I briefly considered going home to Mexico for the rest of the summer, but the plane tickets are crazy expensive.
One if the things I’m really enjoying right now is cooking with the munchkin. He helps out with peeling vegetables, grating cheese, mixing, tossing and stirring. We are focusing on reading recipes, following directions, and cleaning. So far our favorite recipes are chocolate cupcakes, carrot cake pancakes, and alphabet soup. It’s easier to involve him in baking, and it keeps him away from the stove. I really like that he’s proud of our creations. The other day we had our neighbor over to play and he said, ” Do you want to try my famous alphabet soup?” Things can get a bit messy, but what’s life without a little mess to it.
The Recipe: Spicy Bean Avocado Toast (Molletes)
You only need a couple of ingredients for this quick breakfast or lunch. They secret is really good bread! Slather the bread with beans, avocado, and top with salsa molcajeteada. You could also add slices of tomatoes or radishes. Enjoy!
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- 3 Bolillos, whole wheat
- 1 ½ cups Refried beans
- 2 Avocado, pitted, sliced
- 1 1/2 cups Salsa, homemade
- Preheat oven to 350F
- Cut bolillos in half and place them on a sheet tray.
- Toast in oven, face up, for 3 to 4 min or until golden brown on top.,
- Remove from oven and spread warm beans on each half.
- Top with avocado and homemade salsa.
- Serve immediately.
School has started and I now have several hours to myself, and I have to tell you it is great. I will be enjoying this as much as I can since it will only last until I can find a job that fits our schedule. I do miss my little guy though. There is only one downside to all of this, waking up at 6:00am. Nobody should have to wake up at 6 am, nobody I say!
Other that, I’m really enjoying taking care of all the boring stuff while the munchkin is at school, this way I don’t have to drag him to the grocery store or put on the TV while I make dinner. It is surprisingly freeing to be able to just play with him when he gets home instead of worrying about dishes, laundry, cooking dinner, or working on the blog.
That being said, I have been cooking up a storm. Just this week I made blueberry pie, hummus, chiles rellenos, ratatouille w/grits, banana ice cream, and granola. I never buy granola, because I could probably eat the whole box in one day. The good news is granola is super easy to make at home without all the additives, preservatives, and oil found in commercial granola.
The Recipe: Apricot Amaranth Granola
Rolled oats. almonds, walnuts, puffed amaranth, hemp seeds, cinnamon, brown sugar, and apricots tossed with apple sauce and peanut butter and toasted until golden brown. Delicious, satisfying and perfect for breakfast. Enjoy!
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- 1 1/4 cups Rolled Oats
- 1/2 cup Almonds, raw, chopped
- 1/4 cup Walnuts, raw, chopped
- 1/2 cup Amaranth, popped
- 1 tbsp, Hemp seeds
- 1/2 tsp. Cinnamon, ground
- 1 tbsp. Sugar, brown
- 1/4 cup Apricots, dried, chopped
- 1/4 cup Honey*
- 2 tbsp, Apple sauce
- 3 tbsp. Almond butter
- Preheat oven to 325F.
- In a large bowl combine oats, almonds, walnuts, amaranth, hemp seeds, cinnamon, brown sugar, and apricots.
- In a small bowl whisk together the honey, apple sauce, and almond butter.
- Pour wet ingredients into dry ingredients and mix by hand.
- Place mixture on a sheet tray lined with parchment paper or a silpat.
- Bake for 15 to 20 minutes until golden brown. Stir granola after 10 minutes in the oven.