HookedOnPlants

When getting hooked is a good thing

Gluten Free

Pink Banana Oat Pancakes with Maple Cacao Drizzle

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Que the Jack Johnson and bring on Sunday morning! ….And with Valentine’s Day in our midst, then you’re in luck, because we’re flauntin’ the pink today with these banana oat pancakes!

These pancakes are so simple, it’s stupid.

Too easy not to make and packed with whole-food ingredients.

Here for it!

Top it off with a cacao maple drizzle, serve it to your Valentine, and be ready for a proposal.

It’s all about tha base bout’ tha base (que song here).

I’m talking about just 3 ingredients: ripe bananas + oat flour + plant milk.

Vanilla and cinnamon are always a must when I’m whipping up some flapjacks, so we’ll throw some of that in there, too.

Once you have that blended up, feel free to get creative.

Today, I went with beet powder + vegan chocolate chips!

Maybe tomorrow calls for antioxidant boosters, turmeric + blueberries (bonus recipe below).

The next day… Cacao powder + raisins? Maca powder + strawberries?

Whatever that creator within you comes up with, your pancake will no doubt be delicious and ready before Jack finishes off his guitar solo.


Easiest Banana Oat Pancakes | 2 Ways with Cacao Maple Drizzle
 
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Easy Banana Oat Pancakes with a Valentines Flare!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 cups of oats (gluten-free if needed)
  • 3 bananas, spotty and ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ¼ cup Daily Greens Powder (optional, but a good way to get in potent greens)
  • 1 tbsp beet powder (order from Organic Matters or Amazon)
  • ½ cup vegan chocolate chips
  • ½-3/4 cup almond milk
Instructions
  1. Add oats to blender. Blend into a flour
  2. Add the rest of the ingredients, except chocolate chips, blend until smooth
  3. Gently chocolate chips into the batter (or sprinkle on top after flipping the pancakes)
  4. Heat a pan on low heat (level 2-3)
  5. Spoon pancakes into pan and cook for 3-4 minutes (until you see little bubbles appearing)
  6. Flip, then cook for another 2 minutes
  7. Meanwhile, make the cacao maple drizzle by whisking together a little extra Chocolate Protein and maple syrup until well combined!
  8. Go the extra mile and serve it up with Coco Whip(and fruit and drizzle!)

Tag @hookedonplants on instagram if you make these! I love seeing your recipes 🙂

Another option!

Turmeric Blueberry Banana Pancakes

Serves: 2

Making time: 3-5 minutes

Cooking time: 6 minutes per batch

Ingredients:

  • 2 cups oats (gluten free if needed)
  • 3 bananas, spotty and ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 thumb turmeric root (about 2 cm long) OR 1 tsp turmeric spice
  • 1/4 cup Protein Powder (Complement has the cleanest 5 ingredient vegan protein powder around)
  • 1 tiny pinch black pepper (for turmeric absorption)
  • 1 cup blueberries
  • 1/2-3/4 cup almond milk

Directions:

  1. Add oats to blender. Blend into a flour
  2. Add the rest of the ingredients, except blueberries, blend until smooth
  3. Mix blueberries into batter
  4. Heat pan on low heat (level 2-3)
  5. Spoon pancakes into pan and cook for 3-4 minutes (until you see little bubbles appearing)
  6. Flip, then cook for another 2 minutes
  7. Pour over maple syrup and top with fruit
  8. Go the extra mile and pour over some delicious chocolate sauce from the Hot For You Bites chocolate layer

Chocolate Zucchini Banana Bread | Vegan + Gluten-Free

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Harvest season around here means ZUKES are flowing out of every corner.

This chocolate zucchini banana bread is THE recipe to put those zucchinis to use… Hidden veggie nutrition in a delicious chocolate loaf.

YES, PLEASE.

No eggs, no dairy, no problem.

I even added in some Love Complement whole food protein powder.

Love this stuff!

First, I’ll say: You can get enough protein on a plant based diet without protein powder! But, if you’re not eating a variety of plants, and enough calories in general, or if you’re training or growing or aging, it doesn’t hurt to add a bit of protein powder to your life.

This one is my fave because it’s 5 whole food ingredients (no isolates), no fillers, no sugars, and comes in a biodegradable bag.

Check it out here.

You can use the code ‘hookedonplants‘ for a discount (I get a slight kick back if you do so, and you also get 10% off). I love this company for the quality and effort they put into transparency! I also take their daily essentials (everyday).

You could also add some organic Stay Wyld medicinal mushroom powders to this too! I add my mushie powders to everything possible.


 
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Chocolate Zucchini Banana Bread
Prep time:
Cook time:
Total time:
Serves: 8
A delicious loaf packed with nutrition. Vegan, gluten free, easy and YUM.
Ingredients:

Dry Ingredients:

  • 2 cups oats (use gluten-free if celiac)
  • 1/4 cup cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 pinches salt
  • 2 tsp cinnamon
  • 1/4 cup Complement Protein powder (use ‘hookedonplants’ for a discount!)

Wet Ingredients:

  • 1 ripe banana
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1/4 cup plant milk (using Earth’s Own Vanilla Oat)
  • 2 cups grated or thinly sliced zucchini

Optional (not really optional, just do it):

  • Vegan Chocolate Chips
  • Stay Wyld Mushroom Powder! I added 2 tsp of Reishi powder (use Julia10 for a discount)

Instructions:

  1. Pre-heat your oven to 350F
  2. In your food processor, add all dry ingredients and blend until it’s a flour consistency.
  3. Add all wet ingredients to your food processor and blend until smooth.
  4. Add in choco chips and pulse a few times.
  5. In a parchment-covered loaf dish, pour the batter.
  6. Bake for 35 minutes.
  7. Slice it up and devour.

If you make this, post on Instagram and tag @hookedonplants

Sweet Potato Toasts | Easy GF Snack

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It’s toast.

But it’s potato.

But…it’s toast.

Sweet potato toasts!

When I first saw this, I thought…GENIUS.

Alllllmost as genius as when Einstein said:

“Nothing will benefit health or increase chances of survival on earth as the evolution to a vegetarian diet.”

Or this:

“Our task must be to free ourselves by widening our circle of compassion”

Anyways, sometimes it’s the simplest combination of action, taste and texture that creates the best experience.

Action: Toast

Taste: Savoury sweetness.

Texture: Chewy tastiness.

These little pieces of art are perfect for summer. You don’t have to touch your oven to enjoy your taters. And, if you’re like me, sweet potato is a must for every season.

Get creative with your toppings (perfect for the kidlets to join in on).

Go sweet … cover it in berries.

Go savoury … smother it with avo & nooch.

Go tangy … sprinkle it with sauerkraut.

Go spicy … sriracha!

Whatever you do….take a picture and tag me on Instagram so I can see your beautiful creations ( @hookedonplants ).

Channel your inner childhood summer camp arts & crafts hour and get crafty.

Whoever said to not play with your food…must have not enjoyed eating it. Some of the best food is the food you put the time into making pretty. You enjoy every. single. chomp.

Benefits:

Sweet Potato is the staple of some of the longest-living humans on this earth! The Okinawans base their plant-based diet around the sweet potato and their area is one of the most populated areas with centenarians around. Sweet potatoes are packed with fibre, vitamins, antioxidants, minerals and ready for your body to utilize and thrive off of. Don’t be afraid of carbs when they come in their whole, unrefined form.

Sweet Potato Toasts
 
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A fun and nutritious snack that you can get creative with!
Author:
Recipe type: snack, lunch
Serves: 2
Ingredients
  • 1 sweet potato, sliced in ¼ inch discs
  • Choice of toppings:
  • Peanut or almond butter
  • Berries & bananas
  • Avocado
  • Nutritional yeast
  • Sauerkraut
  • Basil
  • Sprouts
  • Hemp seeds
  • Chia seeds
  • Fresh herbs
Instructions
  1. Toast your sweet potato 2-4 times depending on the heat your toaster or toaster oven brings! When it’s browning, you’re ready to go to the next step
  2. Top it! As I said, get creative and make art 🙂

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Bangin’ Banana Tahini Chaga Granola (Oil & Refined Sugar-Free)

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Who doesn’t love a good crunch in the mornin’?

I do.

But, I don’t love all the sugars + oils snuck into a typical store-bought granola…

Enter: THIS BANGIN’ BANANA TAHINI CHAGA GRANOLA

This recipe is:

-Easy

-Delish

-Free from refined sugars and oils

-Made up of whole foods baby!

Pour some milk on top (Earth’s Own new 4 ingredient oat milk are a fave), or sprinkle it on top of your coco yogurt bowl or smoothie bowl. How ever you enjoy granola, you’ll be able to enjoy it knowing you’re packing your body with quality nutrients and good energy. 

As for the mushroom part, totally optional, but any opportunity I can get, I’ll add in mushroom powders to my recipes. 

The Stay Wyld Organics Mushroom powders are North American sourced, steamed for best absportion, organic, and packaged in glass with a tin lid (plastic-free packaging for the win). I’m using Chaga here, but really could throw all 5 in this recipe!

 

Turkey Tail, Cordyceps, Lion’s Mane, Reishi AND Chaga all give you a mega dose of antioxidants and act as adaptogens in your body, bringing your body back to homeostasis (balance). They’re also immune-boosting and good for the gut. 

Cooking time: 16 minutes

Servings: 5

NOTE: This recipe is very double-able. Do it. 

 

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Ingredients:

  • Wet Ingredients:

  • 1/4 cup tahini

  • 1 ripe banana, mashed

  • 2 tsp vanilla

  • optional: if you like it a bit more sweet, add 1/4 cup maple syrup

  • Dry Ingredients:

  • 2.5 cups rolled oats

  • 1/2 cup coconut shreds/ribbons

  • 1/2 cup pumpkin seeds

  • 1/4 cup walnuts, chopped

  • 2 tbsp cinnamon

  • 3 tsp Stay Wyld Organics Chaga mushroom powder (use ‘Julia10’ for a 10% discount on these North American, organic, steamed, medicinal mushrooms in plastic-free packaging!)

  • 1/2 tsp salt

  • Add ins after baking:

  • 1/2 cup raisins or dried cranberries or chopped dates

  • 1/4 cup hemp seeds

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Directions

  • Pre-heat oven to 325F
  • Mix the wet ingredients together in a large bowl
  • Add in the dry ingredients to the wet and mix thoroughly (hand mixing is the most satisfying and gets the job done best)
  • Lay it out evenly on a parchment (or reusable baking sheet) covered pan
  • Bake for 16 minutes, mixing around halfway through. (Careful not to burn at the end!)
  • Remove from oven and let cool completely before storing it in an airtight container in your cupboard or the fridge. As you transfer it to your container, add in the additional ingredients and shake it up.
  • Snack, scoop, or sprinkle it on everything!

Meet Amy + her Velvet Underground Hazelnut Brownies

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I’m excited to have Amy from Velvet Underground Cafe here this week to write a guest post.
I’m totally in love with all that she’s doing with Velvet Underground (it’s a must-stop when you’re here in Whistler) from the food, to the vibe, to the fun clothes and local product zone. I’ll let her introduce her rad self.
“Hello hooked on plants family!
My name’s Amy and I’m the owner and founder of Velvet Underground in Whistler BC.
We are a plant-based cafe, a second hand and vintage clothing store, and we are obsessed with reducing our environmental footprint on this beautiful planet. We consider ourselves a community, and a movement more than a store.
I grew up on a farm as an “animal lover” that still ate animals!
I even had pet cows and sheep but I just hadn’t made the connection that those same animals I loved I was also eating! It’s a weird feeling to think back to those times and try and understand my mentality around-consuming animal products.
Like many, I thought, it is what we as humans are supposed to eat.
And I get it, in some cultures – in snowy arctic climates – where vegetation is limited, they probably did need to eat meat and animal products, but in this day and age we can walk into any store and buy whatever our heart desires year-round!
I realized that we have the ability to thrive on a plant-based diet, so bit by bit the pennies started dropping.
Another huge deal breaker for me was the environmental impact animal agriculture has on the planet.
That was the first thing that started to really open my mind up to this more conscious way of living. I was interested in the environmental aspect of minimizing the demand of fast fashion and instead consciously choosing second-hand everything in all my shopping habits.
The vegan thing was a natural progression from that.
It was a slow process though, all though I’ve been vegetarian and about 80% vegan for around 5 years I only became fully vegan about 2 years ago, and I haven’t looked back!
This way of life has not only made me feel healthier and more energetic, but also I honestly believe it raises your consciousness to a level I can’t begin to explain.
Through my cafe, I get so much joy from inspiring others to make the change and seeing how stoked they are to learn that they can have everything they would ever want to eat but made VEGAN!
It’s actually so great! 2020, what a time to be vegan!  
So in light of that, I wanted to share this recipe from our cafe. It’s one of my faves because it’s super chocolate-y, and decadent, uses up the nut meal we have as a bi-product from making fresh nut milk, and tastes like a real ‘treat yo-self’ kinda dessert!
Heat it up with berries and coco whip to really pimp it out!”
Check out 80/20 Plants for all the plant eating help.

HAZELNUT BROWNIES

Makes 12 brownies

INGREDIENTS

½ cup (8 tsp) chia blended and mixed with just enough water to make a gel

4 cups nut pulp (we use the leftover hazelnut and almond from our nut milk but you can sub regular almond meal for a similar result)

1 cup (100g) dutch cocoa

1 tsp sea salt

½ tsp baking soda

1 cup (170g) dark chocolate (we use east van roasters couverture dark chocolate)

½ cup of coconut milk

1/2 cup (125g) of coconut oil, melted

2 cups date puree: make this by soaking dried dates in warm water for half an hour or more, then blend

2 tsp vanilla extract

1 cup (170g) chopped hazelnuts

DIRECTIONS

1. Melt the coconut oil and chocolate together separately in a metal bowl over a pot of simmering water

2. Assemble all other ingredients together in a large bowl, then mix in the melted chocolate and coconut oil together

4. Transfer to a 10 x 8 (ish) baking dish tin (lined with baking paper)

5. Bake at 350 F for 50 minutes

6. Let cool and put in the fridge for 30 minutes or overnight so it can easily be cut. Then enjoy!