Creamy Chocolate Banana Pudding

Things that have been lifesavers lately in the kitchen are quick, easy, super healthy and filling snacks that I can grab at anytime of the day or evening when the hunger sets in. I am not a huge meal prep person but I do love having snacks or pre-made breakfast items on hand at all times. In the morning I am usually not that hungry the moment I wake up and am pretty indecisive when it comes to figuring out what I want to eat….snacks are the same for me too!

Typically I will have a smoothie, bowl of oatmeal, toast or a handful of energy bites and call it a day - BUT there are days that I just don’t want to make one thing in the morning, don’t have anything prepared, and I am just craving something different.

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Enter this creamy chocolate banana pudding. Full of chia seeds, bananas, peanut butter (can sub to make it nut free), cacao powder, and a few dates. It is so delicious, filling, and perfect for a quick morning breakfast, afternoon snack, or a late night dessert!

I love topping this with shaved chocolate, sliced bananas, granola, or a drizzle of coconut butter. The recipe gives you plenty for the rest of the week and it is the perfect grab and go snack!

Yields:
3-4 servings
Prep time: 10 minutes

Ingredients:

2 ripe bananas
1/2 cup cacao powder
1 tbsp. vanilla
1.5 cups non-dairy milk
1/2 cup creamy peanut butter or any sub will work
3/4 cup chia seeds
dash of sea salt
dash of cinnamon
3 dates (or sub with 2 tbsp. maple syrup)
optional add ins: 1 scoop protein powder

Directions:

  1. Mix everything together in a high speed blender and mix until well combined.

  2. If you prefer it to be a thinner consistency, add about 1/2 cup of non dairy milk or leave as is!

  3. Taste test and adjust to needs.

  4. Store in an airtight container for about 4-5 days in the fridge!

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Spanish Omelette or Spanish Tortilla

When I lived in Spain during the summers between my college years and then one more time again while I was receiving my Master’s Degree; in Spanish- I used to eat these Spanish omelettes or Spanish Tortillas every single day! The majority of the times that I lived there, it was with families and this seemed to be a staple in their diet. The mom, would make one for everyone to either snack on or have for breakfast and I always remember it left out on the counter top. The ingredients are pretty simple; usually just eggs, crispy potatoes, and maybe an onion. I personally love to eat them cold, but you can serve it warm too.

What I love about it now is that it is very convenient for meal prep, a healthy filling breakfast, quick dinner and you can (if you want) add in vegetables of choice. For this recipe below, I kept it very basic and to the original, but feel free to add in chopped veggies or any spices you like.

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You can also use a sweet potato instead of a russet one, but I would suggest using a Japanese yam or one that is a bit firmer like that of a russet. I have made it before using a sweet potato (orange in color) and it was a bit soggy, but still good!

Once you have cooked your sliced potato in a cast iron pan or non stick skillet until they are super crispy, you add in your eggs, spices and allow it to continue to cook until it becomes fluffy. Normally, I will let it continue to cook in the oven for the last 5-10 minutes because I haven’t mastered the art of flipping the omelet to ensure even cooking! It is really up to you! If you are planning to add in vegetables as well, make sure they are somewhat pre-cooked or add to the pan at the same time as the potatoes.

It makes a really great breakfast as is, or for lunch/dinner with a side salad. It lasts up to 4-5 days in the fridge!

Breakfast / Brunch
Yields: 8 slices
Prep time: 10 minutes
Cook time: 30 minutes
Total time: less than 40 minutes

Ingredients:
8 eggs
1 large russet potato (or Japanese Yam); sliced thinly
sea salt
pepper
1/2 diced white onion (optional)
optional: add in any spices of preference or measure to your liking.

Directions:

  1. Heat a non stick skillet or cast iron pan with 2-3 tbsp olive oil or coconut oil on medium high heat.

  2. Add in the sliced potato and cook until tender, crispy, and start to brown. Add in the chopped onion and cook until fragrant. This should take about 10 minutes or so.

  3. In a large bowl, beat the eggs with seasonings of choice

  4. Before adding the eggs into the pan, make sure the potatoes are evenly spread in the pan. Pour the eggs over the potatoes.

  5. Move the egg mixture and potatoes around every so often to ensure even cooking. Let it sit on top of the stove for about 5-8 minutes.

  6. You have TWO options here, you can either place the cast iron pan into the oven at 400 degrees and allow to finish cooking for 10 minutes OR remove the pan from the heat, carefully place a plate on top of the pan and flip the omelette, then gently slide the omelette back into the pan and allow to cook until completely cooked through.

  7. To remove, slide the omelette off the pan or cut straight from!

Serve warm or cold! Keep in fridge for up to 5 days.

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