Chocolate Banana Pancakes (Vegan & Gluten-Free)

Chocolate Banana Pancakes (Vegan & Gluten-Free)

Breakfast | Dessert

Chocolate Banana Pancakes

(Vegan & Gluten-Free)

Chia seeds are a great alternative to eggs when cooking thanks to their ability to absorb liquid and become gel-like. Much the same as a traditional pancake recipe, this vegan version follows the 3 – 2 – 1 rule, making it easy to remember: 300ml nut milk, 2 tbsp chia seeds, 100g gluten-free flour. You can then adjust the flavour as you like!

Recipe

Chocolate Banana Pancakes

Portion: 4 pancakes

Ingredients: 

  • 300ml nut milk
  • 2 tbsp chia seeds
  • 1/2 cup (100g) gluten-free flour*
  • 1 banana 
  • 3 tbsp cacao or cocoa powder
  • 2 tsp date, maple syrup or honey and/or a small handful of chopped dates
  • 1 tsp baking powder
  • Pinch of Himalayan salt
  • Avocado oil for cooking 
  • Optional: 1 tsp blackstrap molasses
  • Topping: Chopped banana and/or fresh or frozen berries 

The gluten-free flour I use contains the thickener, xanthan gum. If yours does not,  you can add 1/2 tsp xanthan gum.

Instructions:

  1. In a large mixing bowl, add the nut milk (300ml) and chia seeds (2 tbsp). Leave for 5 minutes. You may wish to put the oven on low to keep the pancakes warm.

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  2. Mash a banana (1) and add this to the mix with the remaining ingredients:

Gluten-free flour (1/2 cup or 100g)
Cacao or cocoa powder (3 tbsp)
Baking powder (1 tsp)
Date, maple syrup or honey (2 tsp) and/or chopped dates (small handful)
Pinch of Himalayan salt
Optional: blackstrap molasses (1 tsp)

Give the mix a good whisk.

3. Add a drizzle of avocado oil to a small frying pan on medium heat. Add 1/2 cup of pancake mix and level out with a spatula. Drop the temp and cook until firm on the underside. Flip the pancake over and cook the other side. 

4. Repeat the process for the remaining pancakes. You can place them on a plate in the oven to keep warm.

5. Add sliced banana and berries as the topping. Enjoy 🙂

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Overnight Chia Pudding (Original flavour) – Takes 2 Minutes To Make!

Overnight Chia Pudding (Original flavour) – Takes 2 Minutes To Make!

Breakfast

Overnight Chia Pudding
(Original flavour)

“Chia” means strength in ancient Mayan and these seeds were highly prized for their ability to support and sustain long-distance running. For women’s health, it’s worth noting that these wonder seeds contain 3 times more spinach than iron, are a complete protein as well as a source of calcium, fibre and omega fatty acids. Due to their ability to rapidly absorb 9-12 times their volume in liquid, they make the ideal “glue” for plant-based recipes, such as the Grab-and-Go Energy Bars.  (Linseed (flax) has similar properties, however, due to the high levels of phytoestrogens in linseed, may not be the best option for those with oestrogen dominance, so I use chia instead.)

Recipe

Chia Pudding
(Original Flavour)

Portion: 1

Ingredients: 

  • 1 cup nut milk (200ml)
  • 1/4 cup (4 tbsp) chia seeds
  • 1 tbsp chopped dates
  • 1/4 tsp vanilla extract
  • Banana or berries as topping
  • Optional: any extra toppings such as chopped nuts.

Instructions:

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  1. Pour the milk into a glass or jam jar.

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  2. Add the chia seeds (1/4 cup/4 tbsp), chopped dates (1 tbsp) and vanilla extract (1/4 tsp) and give it a stir.

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  3. Place in the fridge overnight (or for at least 15 minutes if you can’t wait).

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  4. Top with some fresh berries or slices of banana. You can add any extra you like such as chopped nuts.
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  5. Give it a stir when you eat it as the chopped dates will have fallen to the bottom.

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Spiced Pear Porridge

Spiced Pear Porridge

BREAKFAST

Spiced Pear Porridge

Pears are an excellent way to sweeten things up. Warm, cosy and filling, perfect for a winter’s morning! Oh, and you see that drizzled date syrup? You don’t need to do that much, if at all, I was just making the photo look pretty (and by that I mean I was way too heavy-handed, whoops).

Recipe

Spiced Pear Porridge

Portion: 1

Ingredients: 

  • 1 pear
  • 1/2 cup (50g) oats 
  • 1 cup (235ml) nut milk
  • Small handful of chopped dates
  • 1 tsp ground almonds
  • Topping: pecans, almond flakes & chia seeds
  • Dash of cinnamon
  • Dash of ground ginger 
  • Optional: drizzle of date syrup (not as much as the photo)

Instructions:

  1. Set the oven to Gas mark 5 (190 Celsius).

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  2. Slice the pear in half and place on a baking tray. Sprinkle with some cinnamon and ground ginger and place in the oven for about 25 minutes, or until soft.

     

  3. When the pears are looking about ready, make your porridge. Combine the nut milk, porridge and chopped dates in a pan and bring to the boil. Reduce to simmer and then stir regularly for about 5 minutes.
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  4. Stir in the ground almonds then dish up and place the pears in situ. Sprinkle some more cinnamon and ground ginger over everything. Top with some smashed pecans, almond flakes and a sprinkle of chia seeds.

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Raw Vegan Energy Balls (No Refined Sugars or Syrups)

Raw Vegan Energy Balls (No Refined Sugars or Syrups)

Snacks

Raw Vegan Energy Balls
(No Refined Sugars or Syrups)

Quick, simple & easy, these raw vegan energy balls are a handy on-the-go snack. Packed with nutrients, protein, fibre and healthy fats, the sweetness comes 100% from dates, so no refined sugars or syrups. The fibre helps to stabilise blood sugar levels, giving you a more sustained source of energy.

Recipe

Raw Vegan Energy Balls

Portion: 20 balls

Original: 

  • 1.5 cups dates (250g)
  • 1 tin chickpeas (240g drained weight)
  • 1 cup desiccated coconut (160g)
  • 1/2 cup nuts (80g) – I used almonds
  • 1/2 cup seeds (60g) – I used a mix of sunflower, sesame, chia and pumpkin.
  • 2 tbsp coconut oil
  • Optional: seeds, desiccated coconut or cacao powder to coat.

Chocolate:
Add 4 tbsp cacao or cocoa powder (or divide the above mix in half and add 2 tbsp to half for a mix).

Chilli Chocolate:
Add 4 tbsp cacao or cocoa powder or 2 tbsp to half + cayenne or chilli powder to taste, or chilli oil. 

Nut butter:
Add 2 tbsp nut butter or 1 tbsp to half.

Instructions:

  1. Place all ingredients in a blender and blend together.

    *If using a small blender such as a Nutribullet, it’s best to blend in batches (approx. 1.5 cups at a time works well).
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  2. Scoop out into a large mixing bowl and mix well.
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  3. Take a small portion (about 30-40g) and press together in your hand. Then, using both hands roll into a ball. (If the ball falls apart, you need to press the mix together a couple more times). Repeat!
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    4. Optional: Coat with seeds (chia and sesame work well) or cacao powder, desiccated coconut etc if desired. To do this, get a little coconut oil in your hands and rub over before rolling in the seeds etc. Powders should stick without this extra step. 

    5. Optional: Place in the freezer for an hour to help set, then remove and store in the fridge (or eat) as you like.

Storing: These energy balls store really well in the freezer, so you can always have a batch ready!

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Easy Vegan Shakshouka with Chickpea Pittas

Easy Vegan Shakshouka with Chickpea Pittas

Mains | Breakfast

Easy Vegan Shakshouka
with Chickpea Pittas

If you’ve ever struggled with vegetarian or vegan food as a standalone, main meal in itself (as opposed to just “without the meat”), look to middle eastern and North African foods. I’m a big fan of these dishes (shakshouka, tabbouleh, tajines etc) as they full of herbs and spices – and this is really what makes it. Another way to add that something extra to vegetables is with nuts and seeds. As a snack or lunch, you could eat the chickpea pittas with a bowl of hummus (drizzle over some chilli oil and top with seeds).

Recipe

Vegan Shakshouka with Chickpea Pittas

Portion: 2+

Shakshouka ingredients: 

  • 2 peppers (I used red)
  • 1 red onion 
  • 1/2 courgette 
  • 8 vine tomatoes (small-medium)
  • Tin of chopped tomatoes
  • 1 large or 2 small avocados
  • 1 cup dairy-free yoghurt
  • 1 handful coriander 
  • 1 handful parsley
  • 7-8 mint leaves
  • 3 cloves garlic
  • 3 tbsp harissa seasoning or paste
  • 1 tsp turmeric
  • 1 tsp date or maple syrup
  • Squeeze of lemon juice
  • Drizzle of avocado oil

Chickpea pitta ingredients:

  • 1 tin chickpeas
  • 1 cup GF flour 
  • 3 cloves garlic
  • 1 tsp baking powder
  • 1 tsp xantham or psyllium fibre
  • Optional: 2 tsp mixed herbs
  • Pinch of salt

Instructions:

1. Set the oven to 190 degrees C or gas mark 5. 

2. Thinly slice the peppers (2), onion (1) and courgette (1/2) lengthways, finely dice the garlic cloves (3) and chop the tomatoes in half.

3. Transfer veg to a large oven dish (traditionally this is cooked in a large skillet, however, I don’t have one big enough, plus I prefer the ‘stick it in the oven and leave it approach’.) Drizzle a little avocado oil over the vegetables and shake or stir well.

4. Add your tinned tomatoes to the dish along with 1 tsp date or maple syrup and 3 tbsp harissa seasoning. Mix well. Place in the oven for about 45 mins.

5. Now you can make the pittas. Blend 1 tin of chickpeas and 3 cloves of garlic into a thick paste.

6. In a mixing bowl, add the dry ingredients: 1 cup of gluten-free flour, 1 tsp baking powder, 1 tsp xantham or psyllium fibre, 2 tsp mixed herbs and a pinch of Himalayan salt. Mix well.

7. Add the chickpea and garlic paste into the bowl, along with a drizzle of avocado oil and 3 tbsp water. Mix well with your hands and create a ball. 

8. Divide your ball into four. Sprinkle a little gluten-free flour on your work surface and roll one of these quarters into a rough circle, about 1 cm thick. 

9. Heat up a frying pan (dry) on medium heat. Place your pitta into the pan for 1.5 mins, then flip and cook for 1.5 mins on the other side. Will this is cooking, roll your next pitta and repeat the process.

10. Blend the yoghurt (1/2 cup), 4 mint leaves, 1 tsp turmeric and squeeze of lemon juice together.

11. Remove your shakshouka from the oven when ready (the tomato halves should be softened but retain their shape). Slice your avocado in half, remove the stones and peel. Bed the avocado halves in the dish and pour the yoghurt mix into the dent left by the stone. You can pour over the rest of yoghurt if you like or as you go.

12. Slice your parsley (handful), coriander (handful) and mint (3-4 leaves). Sprinkle this over the top.

Vegan Cooked Breakfast with Mashed Avocado, Scrambled ‘Eggs’ and Sweet Potato Rosti

Vegan Cooked Breakfast with Mashed Avocado, Scrambled ‘Eggs’ and Sweet Potato Rosti

Breakfast

Vegan Cooked Breakfast with Mashed Avocado,
Scrambled ‘Eggs’ and Sweet Potato Rosti

I love a cooked breakfast (at any time of the day), but what I love, even more, is when a non-vegan raves about a vegan meal (in this case, my husband has given it his seal of approval). I’m not a militant, it’s just that veggie or vegan meals can be really hard to grasp for a lot of people. This recipe has lots of tasty elements – dill is perhaps my most favourite herb, avocado lightens and brightens everything up and yet another use for sweet potatoes!

Recipe

Vegan Cooked Breakfast

Portion: 2

Ingredients: 

  • 2 sweet potatoes 
  • 2 avocados (or 1 large)
  • 1 white onion 
  • 4-6 mid-sized tomatoes 
  • 100g Mushrooms (wild mushrooms are extra nice)
  • 1/2 can tinned ackee* (Jamaican fruit), chickpea tempeh or tinned harts of palm
  • Handful of fresh dill 
  • 2 garlic cloves 
  • 3 tbsp gluten-free flour (this can be optional)
  • 2 tsp paprika 
  • 2 tsp avocado oil 
  • 1 tsp nutritional yeast 
  • Squeeze lime juice
  • Himalayan salt & black pepper 

*Unripe ackee, along with the rind and seeds, contains a poison called hypoglycin. The FDA control ackee import into the US, though other countries do not have the same regulations. 

Instructions:

 

  1. If using ackee, tip your tinned ackee into a sieve and rinse well. Set in a pan, cover with water and a pinch of Himalayan salt and boil for 10 minutes. If not, carry on to step 2.

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  2. Set the oven to 180 degrees, gas mark 4.5. Wash and stick in your tomatoes on a tray in the oven. No need for oil.

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  3. Finely dice your garlic cloves (2) and 1/2 of the white onion. Peel and grate your sweet potatoes. Squeeze out as much liquid as you can before placing in a mixing bowl with the garlic and onion. 

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  4. Add your spices; 2 tsp paprika, pinch Himayalan salt and lots of black pepper along with the nutritional yeast (1 tsp), 2 tsp avocado oil and 3 tbsp gluten-free flour. Mix well. *If you don’t want to use any flour, that’s fine, your rosti’s will just be a little looser.

     

  5. You can either make two large rostis or multiple smaller ones. I prefer to make two large ones as this is less faff.

    Either way, divide up you mix into two or four portions. Add a little avocado oil to the frying pan and get it hot (mid temp).

    Spoon in a portion of the mix and quickly press into a roundish shape using a spatula. Doesn’t need to be perfect, just try and get it even thickness so that it cooks evenly.

    Turn the temp down to a low-med heat. Give the pan a shake every minute or so to ensure that the rosti doesn’t stick. Once it has taken a more solid form, you can flip it over to cook on the other side. I prefer to literally flip as I find that it keeps its shape much better but you can use a spatula if you’re not feeling brave.

    Once this is cooked, stick it on a plate it in the bottom of the oven to keep warm and cook the next one.

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  6. Wash and slice your mushrooms, if necessary, and cook these on a low heat in a frying pan with a little avocado oil or just a dash of water. Once cooked through add the fresh dill and cook until softened.

    If you are not using ackee, crumble your chickpea tempeh into a pan or your tinned harts of palm and cook through with a little avocado oil. You can add a dash of turmeric to either. 
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  7. Mash your avocado (you can give it a blitz in the blender if it’s firm). Dice 1/2 of the white onion and mix together with a squeeze of lime juice.

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  8. Construct – Rosti on the bottom, cover with the avocado mix, then mushrooms with scrambled ackee on top with a dash of paprika and black pepper, and tomatoes on the side.

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Green Body Mojo and its publications are strictly informational and not intended as medical advice, nor a substitution for medical advice. For medical advice, diagnosis and treatment please consult your physician or other qualified health providers. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

© 2017-2018 Green Body Mojo LTD