Three Ingredient Banana Pancakes–With a Twist!

After watching the bananas on my counter turn from green, to yellow, to speckled, and finally black, I knew it was time to do something with them before my kitchen turned into fruit fly infested madness. So today I woke up with a specific mission: Three ingredient banana pancakes (which really turned into five or seven ingredient pancakes once you include the toppings and tweaks I made, as usual.. but that’s besides the point. :-)

I don’t actually remember where I originally saw or heard of the three ingredient pancake recipe, but it is quite popular, and I’ve wanted to test it out for a while. And after recovering from being sick all week, I thought it was the perfect opportunity–because who doesn’t love a pancake breakfast when they’re sick?

The recipe is really simple and quick to whip up, and literally only three ingredients (+ 2 + 2) :) After bite number one, I completely fell in love with everything about these pancakes. I can easily say it is my   favourite recipe on my blog (even though it isn’t completely mine), and it hit the perfect spot. When cooking the pancakes in the pan, I noticed they were really crumbly and difficult to flip. (Or I’m just a bad pancake flipper…) But because of the banana, it was easy to just squish the pieces back together with the spatula. This was also the first time I combined microwaved frozen raspberries with vanilla yogurt as a topping and OH MY was it delicious. It has probably become my new obsession. The recipe makes three pretty large pancakes, but they are really quite filling. I made three pancakes, expecting to eat them all myself, but I was very full after eating half of it, and set the rest aside for later, or for someone else to enjoy. (And I eat a lot!)

Banana Chocolate Oatmeal Pancakes with Raspberry Topping

Makes 3 large pancakes

For the Pancakes

  • 1 egg
  • 1/2 cup rolled oats
  • 2 very ripe bananas (mine were small-medium sized)
  • 1/2 tablespoon cacao nibs (or dark chocolate chips)
  • 1 teaspoon coconut sugar
  • 3/4 teaspoon extra virgin olive oil (I used 1/4 teaspoon for each pancake)

For the Topping

  • 1 cup frozen raspberries
  • 1/2 cup nonfat vanilla yogurt

1. In a medium sized bowl, peal and mash bananas. Once mashed, combine rolled oats, egg, cacao nibs, and coconut sugar, and stir until well mixed.

2. Heat 1/4 teaspoon olive oil over a small skillet on medium-low heat.

3. Pour 1/3 pancake mixture onto pan. Once underside is golden and edges are slightly crispy, flip pancake using a spatula. Once pancake is cooked, use the spatula to place pancake on a plate, and repeat steps 2 and 3 for the remainder of the pancake mixture.

4. Heat frozen raspberries in a mug in the microwave on high for 1 minute and thirty seconds, or until liquified. Stir in vanilla yogurt, and pour over pancakes.

5. Sprinkle with whole raspberries and cacao nibs for garnish, and serve warm!


New Spin Shoes & Protein Power Chocolate Coconut Oatmeal

Waking up after a super shortened sleep to a super sore back was not a very great start to my day.. but I’m happy say it has certainly turned around! After over a year of attending spin classes between 6 and 10 times a week, I have finally invested in a pair of spin shoes, and I am so very, very excited!! On our way home from our workout this morning, we decided to stop by the cycling store to see what was in stock. A pair of black, lace-up specialized vibram shoes were sitting on the shelf just waiting for me to take them home. So I did. And I am beyond excited. Once I try them out a few times in class I’m also thinking of buying the pedals for my bike to ride with them outside as well, but that’s another day’s project. I will certainly make sure I post some updates about what I like (and dislike) about the shoe, but here is a picture of what they look like.

So when we finally made it home after a long morning, we were just absolutely starving. And after a tough workout, our bodies needed a protein-rich meal. So we made some oatmeal. But I wouldn’t really call it oatmeal because, as you can see in the picture, it’s more toppings than it is oatmeal. Possibly because we couldn’t resist adding everything we could find because it all just looked so good and our tummies were just so empty… But it was still absolutely delicious and definitely loaded with protein! There is certainly more to this simple bowl than what meets the eye, that’s for sure!

This recipe makes quite large servings (again because we were super hungry), so keep that in mind when preparing it. I also used two teaspoons of cinnamon because I really like a whole lot of cinnamon, but if you don’t want as much cinnamon flavour just use one teaspoon. We used oat bran, but really any kind of oatmeal or oats would work. You can also change up the fruit and use fresh instead of frozen, we just used frozen because we had no fresh berries left :'( But I think the juice from the frozen fruit added some wetness and flavour to the dish, as well.

Protein Power Chocolate Coconut Oatmeal with Berries & Mango

Makes one large serving


  • 1/3 cup dry oat bran (or other oats)
  • 1 cup water
  • 1/2 tablespoon cocoa powder
  • 1 tablespoon coconut sugar
  • 1/2 tablespoon shredded coconut
  • 2 tablespoons coconut granola
  • 1/8 cup low fat vanilla yogurt
  • 2 teaspoons cinnamon
  • 3/4 cup frozen fruit

1. Boil water in a small pot over the stove. Once boiling, add oat bran, reduce heat, and let simmer for 5-10 minutes, or until water is absorbed.

2. While oat bran is cooking, heat frozen fruit in the microwave to desired meltedness.

3. Once oat bran is cooked, stir in cocoa powder, coconut sugar, shredded coconut, and cinnamon, and pour into a bowl.

4. Pour yogurt and melted fruit on top.

5. Top with coconut granola to serve.




Balsamic Portobello Mushroom with Apple Walnut Salad

Today was one of those days where after a good long day of both working and working out, I feel super content and satisfied. I was quite productive throughout the day (even getting my entire kitchen sparklingly clean!) as well as energized and motivated at the gym reaching a new personal best for myself in spin class! It’s just one of those days where nothing particularly exciting happened, yet I’m headed off to sleep with a mega smile and a noonecanruinmymood sorta feeling. Oh how I do love these kinds of days!

Now, for me anyway, a great day like this absolutely must finish off with the same standards when it comes to dinner. So creating a meal to satisfy my hunger and my superb mood of the day was my challenge tonight, and twas accepted and oh was it ever highly achieved! This meal was so light and flavourful, yet it hit the perfect spot after a tough workout.

Both components of this meal were extremely fast and easy to whip up while absolutely not sacrificing flavour, so it’s a perfect weekday meal after a long day! I was super excited to share the recipe the entire time I was trying to savour it (but really inhaling it because I was so hungry) ;-) So I hope you’ll give it a try and enjoy it!

Balsamic Portobello Mushroom & Apple Walnut Salad

Makes two servings

Balsamic Portobello Mushroom 

  • 2 Portobello mushrooms
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp water
  • 1/2 tbsp garlic
  • 2 teaspoons dijon mustard
  • 2 teaspoons lemon juice
  • 1 tsp pure maple syrup
  • 1 tsp ginger
  • Pepper, to taste

1. Combine olive oil, water, balsamic vinegar, garlic, mustard, lemon juice, maple syrup, and ginger together in a small glass and stir well.

2. Using a rubber brush (or just a spoon), brush 3/4 of the marinade on the bottoms of the mushrooms.

3. Let sit for 10-15 minutes.

4. Place mushrooms face down onto barbecue.

5. Brush the rest of the marinade on the tops of the mushrooms.

6. Barbecue until soft and tender.

7. Sprinkle with pepper, to taste, before serving.

Apple Walnut Salad

  • 3 cups fresh baby spinach
  • 3 green onions, chopped
  • 3 tablespoons unsalted walnuts, chopped
  • 1 small royal gala apple, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar

1. Combine spinach, chopped onions, and chopped apple in a bowl.

2. Mix together olive oil, water, apple cider vinegar, dijon mustard, and sugar in a small glass for the dressing, and pour on top of salad.

4. In a small pan or pot, roast walnuts over the stove on high heat, stirring constantly to avoid burning.

5. Sprinkle roasted nuts on top and enjoy!


Post-Workout Salad Smoothie

After coming home from the gym this morning, I had a huge craving for a big, thick, fruity, summery smoothie to enjoy on my patio since it’s just so beautiful out today. While I was gathering the ingredients on my counter, I had a laugh because it almost looked as if I were about to prepare a salad because of the amount of spinach I try to jam into my magic bullet when making smoothies. So I decided to take this strange salad “before shot” before I blended it all up because I thought it was quite funny. :)

Screen shot 2013-08-18 at 1.26.45 PM

Now because I jam all that spinach in, and combine ingredients like cranberries, strawberries, and protein powder with it, my smoothies sometimes turn into an unappealing brownish sort of colour. That’s not a problem for me, as I just grab a spoon and enjoy it for the flavour and ignore the colour, but I realized when I was setting up to take pictures of it that it might be a problem when trying to sell others on trying a recipe… So after having another good laugh, I decided to prepare the second smoothie in layers, which certainly looks a lot more appealing in my opinion. ;-)

 Screen shot 2013-08-18 at 1.39.41 PM

This recipe is a perfect post-workout smoothie because it’s loaded with protein, fibre, fruits, and veggies (I promise, you won’t even taste the spinach!), but could easily be enjoyed at anytime for breakfast, a snack, or even dessert. Frozen cranberries are my new obsession in smoothies because they are extremely good for you, and they help thicken the smoothie while adding a little tartness.

 Screen shot 2013-08-18 at 1.48.25 PM

 Post Workout Salad Smoothie with Cranberries, Spinach, and Mango

Makes 2 large servings


  • 1 banana
  • 1 scoop vanilla protein powder (I used VegaOne)
  • 2 tbsp flaxseeds
  • 1 cup frozen cranberries
  • 4 strawberries
  • 1 cup frozen mango
  • 4 cups spinach or field greens
  • 1 celery stalk
  • Blueberries (for garnish)
  • 3 cups water
  • 1 tbsp coconut sugar

1. In a large blender, blend together banana, 2 cups of water, spinach, celery, and mango.

2. Pour mixture into two glasses.

3. Rinse blender, and then blend together protein powder, flaxseeds, coconut sugar, strawberries, cranberries, and 1 cup of water.

4. Pour half of the new mixture to fill both glasses.

5. Garnish with a small handful of blueberries.

Vegan Mushroom Salsa Stuffed Peppers with Chickpeas

So today was one of those “let’s look in the fridge and see what we can whip up for dinner in 20 minutes” kind of nights that just happened to turn into one of my most enjoyed meals all week! I was certainly not expecting to publish this recipe, but it was just so good I would feel guilty not to share it.

It’s super quick and easy, healthy, and very yummy.. seriously nothing to complain about! The freekeh added a meatless-meaty texture that I absolutely loved, and the roasted almonds added that extra crunch. This recipe is also very versatile and would easily work will virtually any type of grain or other combinations of sauteed veggies and roasted nuts–which is why it’s a perfect adjust and whip up! sort of recipe.

Using fresh salsa as a base for sauces is my recent obsession when trying to prepare fast meals because its already spiced and prepared, and just combining it with simple sauteed onions and veggies in garlic while heating it up adds a whole new flavour blast that’s hard to believe was prepared so quickly. Add some left-over freekeh from tuesday that needs to be eaten before it goes bad, the rest of the chickpeas that were leftover from lunch yesterday, and some roasted almonds and BAM you’ve got yourself a meal. A pretty darn tasty one, too I might add.

Vegan Mushroom Salsa Stuffed Peppers with Chickpeas

Serves Two


  • 2 bell peppers
  • 1/4 red onion, chopped
  • 10 crimini mushrooms, chopped
  • 1 tbsp olive oil
  • 1/4 cup water
  • 1 clove garlic
  • 1/2 cup chickpeas
  • 2 cups fresh salsa
  • 1 cup cooked freekeh (or other grain of choice)
  • 8 basil leaves
  • 3 tbsp slivered almonds
  • Pepper, to taste

1. Preheat oven to 350 degrees.

2. In a medium sized skillet, heat olive oil over medium heat. Add water, garlic, onions, and mushrooms, and cook until onions are translucent.

3. Once cooked, add salsa and reduce to low heat. Cover and let simmer for 2-3 minutes.

4. While simmering, roast slivered almonds in a pot over the stove until golden brown, stirring constantly to avoid burning.

5. Add roasted almonds, chickpeas, and cooked freekeh (or grain of choice) to the skillet, and stir until well mixed.

6. Cut peppers in half and lay face up in a baking pan.

7. Fill pepper halves with salsa mixture until full.

8. Pour about one inch of water at the bottom of the pan, and bake for 15 minutes, or until peppers are easily punctured with a fork.

9. Garnish with basil leaves, and enjoy!