One of the reasons I started eating plant-based actually stems from the fact that my skin was totally frustrating me. I was breaking out left, right and center. I finally decided I had to change my skin regimen. In my quest to find a solution to my skin, I came across a company that created products for sensitive skin, which I have. It’s known as Pai Skincare. This company’s philosophy had me so wowed…it was the fist time I connected with a company and all that it stood for, because I was experiencing pain from having tried all these products that promised to deliver amazing skin results only for me to react adversely within a few short hours.
The founder discussed the importance of their customers knowing what they put on their face. Being able to pronounce the ingredients. I was in so much awe because isn’t it so true, many times we have no clue what the ingredients to our moisturizer and toner and face scrubs are. For the first time when I bought Pai products I knew what i was putting on my face.
As you begin to transition to a plant-based diet I would want you to ask yourself and think about learning about foods and ingredients. Do you know what has been included in the food that you are buying? Can you pronounce the ingredients? If not, put the item down and take a peek at the produce aisle. How do those vegetables look? are they calling out your name yet? lol…if not, do not fret, you will hear them soon enough…for now you can simply go by, take a look at them and see what tickles your fancy. What vegetables do you already like? what recipes can you think of making? If nothing comes up, jump onto pinterest when you get home and look up those items and get some ideas of some simple foods that can be made. the idea is to slowly start getting out of your comfort zone. This is what being a nomad is all about. Our green food safari will have bumpy roads ahead, because let’s face it, that’s just how life is..but we will get through it. We will prepare for those days so we can keep striving towards a healthier you. We want to be adventurous when it comes to our food journey.
I did not wake up a cook. In fact I used to hate the kitchen, now you have to get me out of the kitchen because my mind is always racing. I can honestly say that I can cook a variety of foods compared to then.That is what happens when you start eating plant-based. You become more curious about different vegetables. Your taste buds and palette begins to change. At first you may not think that it will, but it will and I want to be here to guide you and help you however I can, starting off with breakfasts. I already have a few options on here such as the scrambled eggless eggs I want in the next few days give you various options of what you can make for breakfast during the week and even the weekend. Let me know if you want more recipes, if they are helpful or anything else you want to see from me in the comments section.
Pancakes are loved by nearly everyone and you can actually make them dairy free and they will still taste very good. These pancakes will give you loads of energy thanks to the chia seeds, boost your fiber as well as your protein. Preparation time will be around 30 minutes.
Preparation ahead of time if you are making from scratch
Buy or make your own oat flour. To save on money you can use a food processor or even a blender and grind it into flour.
Make your own egg using chia seeds or flaxseeds. This will serve as an egg replacer. You can also grind chia seeds or flax seeds with a blender or a food processor.
Almond Milk or other plant-based milk. You can make your own by soaking almonds in water for about an hour or 30 minutes. I prefer to soak overnight. Then go ahead and blend and you can add dates and a pinch of salt. Strain the milk using a nut milk bag or whatever strainer you have handy. Alternatively you can go ahead and buy almond milk from the store that has been fortified.
1 ripe banana
1 cup oat flour
1 Tbsp. chia seeds
Pinch of salt
1/4 Tsp baking soda
1/2 tsp. baking powder
1 1/2 cup almond milk
Coconut oil for cooking
Honey or coconut sugar
1Tbsp. of lemon juice
1/3 cup of water
To make the pancakes, add the banana, oat flour, chia egg replacer, baking powder, Almond milk into a bowl and blend until smooth. You may find you need to add almond milk as the chia seeds tends to thicken the batter
Pour 1 Tbsp of coconut oil for each pancake. Alternatively use a non stick spray over medium heat. Pout the batter into the skillet and cook for 2 minutes on each side.
Enjoy with the suggested toppings of blueberry chia jam, bananas and crushed almonds.
To make the chia jam
Get about a cup of blueberries or any other berries you may have on hand. Add 1/2 a cup of water.
Let the mixture simmer on a stove top, making sure to add the honey or coconut sugar and chia seeds. Let it simmer for about 15 minutes. When the water starts to reduce, mash up the berries and let it continue to simmer for about 2 minutes.Lastly add the lemon juice.
Take it off the stove and let it cool. Once cooled, transfer it to a jar or other storage container. Store in the fridge for about two weeks.