Healthy and delicious fruit-based pancakes

Hi loves,

Hmmm... the universal love for the fluff of pancakes (well, I don't have facts to proof pancakes are eaten and loved universally, but you get the point!).  Today I will be sharing 2 pancake recipes I adapted from 2 of my favorite food bloggers (I am leaving you the links to their blogs, and IG accounts at the bottom of this post).  The first recipe is banana-oatmeal-coconut pancakes, and the second papaya-oatmeal-coconut pancakes.  All the ingredients are natural and for the most part organic.  These recipes are a good way to start changing your eating habits, since most of us like fruits, oatmeal, eggs, and milk, which are the main ingredients in these recipes.  If you are still not convinced, I went a little bit overboard and turned the banana-oatmeal-coconut pancakes into teddy bear with left over ingredients, and some additional fruits!  Come on, what could me more inviting than a pancake that looks like a teddy bear?!

But seriously, what I love about these recipes is that they don't contain any of those ingredients that you can barely pronounce in your average pancake mix...  Plus, since they don't contain regular enriched flour, they are less heavy on your body, and you can easily digest them.  That doesn't mean you will not feel satisfy and full... Trust me oatmeal, papaya, and banana will make you feel pretty packed and tight by the time you get to the third pancake!

So try them at home (the teddy bear one you can make it with your little ones at home)... and it will be a fun little weekend project) and let me know in the comments section how you  like them!

BANANA-OATMEAL-COCONUT PANCAKES

Ingredients:

1. 2 1/2 bananas
2. 4 eggs
3. 2/3 cup of oats
4. 1/4 teaspoon of ground cinnamon
5. 1 tablespoon of coconut oil
6. Coconut flakes (to taste)
7. Natural sweetener (to taste)
8. Blueberries
9. Honey or maple syrup

Instructions:

In a blender, mix the bananas, eggs, oats, cinnamon, agave, and shredded coconut.  Blend until the mix becomes a batter consistency.  Place the mix in an easy pour container for later use.  In a sauté pan or cast iron skillet pour in the coconut oil and turn the heat to medium-low (Remember temperature varies from stove to stove, and I found myself having to increase the a bit over medium low).  Once the pan heats up, pour the mix onto the pan and cook each side for about 2-4 minutes depending on your stove.  If you want to make the teddy bear, make sure you pour enough mix so the pancakes are of a medium size.  To make a teddy bear, use half of a banana, and cut 3 thin to medium circles to make the face, and 4-5 additional circles for garnish.  Use about 8-10 blueberries, 3 for the face, and the rest for garnish.  Put 2 banana circles on each corner of the pancake tower to simulate the ears, then put 2 blueberries to simulate the eyes at the top of the first pancake from top to bottom, then put another banana circle somewhere in the middle of the same pancake to simulate the mouth, put a blueberry on top of the banana circle.  And then add the leftover bananas, blueberries, and coconut around the plate for garnish! Add honey or maple syrup to taste.

Enjoy!

PAPAYA-OATMEAL-COCONUT PANCAKES

Ingredients:

1. 2/3 cups of oats
2. 1 yolk and 2 whites
3. 1 teaspoon baking powder
4. 1 teaspoon cinnamon
5. 1/2 papaya seeded and diced
6. 1 tablespoon coconut oil
7. Natural sweetener (to taste)
8. Coconut flakes (to taste)
9. A few drops of Vanilla

Instructions:

Blend all ingredients (except the coconut oil) until the mix becomes a batter consistency.  Place the mix in an easy pour container for later use.  In a sauté pan or cast iron skillet pour in the coconut oil and turn the heat to medium-low (Remember temperature varies from stove to stove, and found myself having to increase the a bit over medium low).  Once the pan heats up, pour the mix onto the pan and cook each side for about 2-4 minutes depending on your stove.  Place the pancakes in a plate, and add honey or maple syrup to taste.  

Enjoy!

The bloggers that inspired this post:

Diana Rodelo-http://www.dianarodelo.com; Instagram: @diana_rodelo
Carolina Baez Instagram- @caro_baezb

Coconut Milk-Passion Fruit Limbers // Limbers de Leche de Coco y Maracuyá (Parcha)

Hi loves,

Growing up I used to eat a concoction of colorful high sirup mixes called limbers!  These are pretty much the equivalent of ice pops in the U.S, but in a cup and less healthy (though these days they make healthier versions).  They were juicy, flavorful, refreshing, icy... Simply delicious! Since I have been living in PR a little bit over two months now, I started craving them.  I decided to go online and search for healthier ice pops options, and found one that I could not resist trying it out: Coconut Milk-Passion Fruit Ice Pops. But instead of ice pops, I made limbers.  They have just the right amount of sugar to keep you in a healthy rush all day!  

I hope you try it and enjoy them!

***Spanish blog post is below the instructions section in English. ***

Ingredients:

• 1 1/2 cups canned coconut milk (roughly 14 ounce can)
• 1/4 cup passion fruit juice
• 1/4 teaspoon lime zest
• 2 tablespoons powdered, brown or coconut sugar (The original recipe called for powedered, but I prefer brown or coconut) 
• 2 tablespoons passion fruit seeds
• Mint leaves for garnish
• 4 small plastic cups

Instructions:

1. In a blender, puree together the coconut milk, passion fruit juice, lime zest, and sugar. Pour into small plastic cups. Garnish with mint leaves. Freeze until firm, at least 4 hours.

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Hola amores,

¿A cuantos no les da nostalgia recordar el sabor de los limbers?  Que si de coco, de fresa, de china, de uva, tamarindo... Bueno que venían de todos los sabores.  Aquel emplaste de azúcares artificiales y colorantes me hacía muy feliz de niña.  Como ya han pasado dos meses desde que me mudé a Puerto Rico he comenzado a desearlos, así que me di a la tarea de buscar en el internet algunas recetas de paletas de hielo o limbers mas saludables.  Y encontré una que esta para morirse:  Paletas de hielo de leche de coco y maracuyá o parcha!  DIOS MIO, que deliciosas! 

Aquí les comparto la receta.  Espero que la hagan y les guste!

Ingredientes:

• 1 1/2 taza leche de coco en lata, fresca, o de caja 
• 1/4 taza jugo de maracuyá o parcha
• 1/4 cucharadita de jugo de limón
• 2 cucharadas de azúcar en polvo, o azúcar de coco o morena (La receta original lleva azúcar en polvo, pero yo prefiero utilizar azúcar de coco o morena)
• 2 cucharadas de semillas de maracuyá o parcha
• Hojas de menta para adornar al gusto
• 4 vasos plásticos de los pequeños 

Instrucciones:

1. En una licuadora mezcla la leche de coco, el jugo de maracuyá o parcha, el jugo de limón, y el azúcar.  Coloca la mezcla en partes mas o menos iguales en los vasos plásticos y pon 1 ó 2 hojas de menta para decorar.  Déjalo en el congelador por 4 ó 5 horas o hasta que estén completamente congelados.  

Que Le Pongan Salsa! // Tomato, Tomahto Sauce!

Hola amores,

Les comparto mi receta de salsa de tomate hecha en casa.  Me estoy estrenando en el arte culinario de hacer salsas, y la verdad me quedó deliciosa (eso dijo mi mamá) para ser mi primera vez.  Es relativamente fácil de preparar y lo mejor es que puedes hacer bastante y almacenarla en tu congelador.  Me la pasé muy rico disfrutando con mis tomatillos orgánicos y ecológicos del Departamento de la Comida en Santurce, Puerto Rico.  Ellos estaban exquisitos y jugosos.  Todo un espectáculo de las fincas atendidas con mucho amor por manos puertorriqueñas.  Espero que la disfruten y la puedan hacer en casa :)

Hi Loves,

I am happy to share with you my homemade tomate sauce recipe.  This is my first time attempting to make sauces, and I have to tell you I had the time of my life with these beautiful roma tomatoes grown in local organic and ecological farms in Puerto Rico.  As always most of the products used in this recipe are from El Departamento de la Comida in Santurce, PR.  This recipe is relatively easy to prepare, and you can make plenty and store it for future use.  It is really really delicious and without all the weird preservatives and funky stuff they may add in the ones you purchase at the store.  My mom loved it, and I hope you enjoy it too :) 

Ingredientes:

1 1/2 libras de tomates roma (aproximadamente 12-13 tomates) 
1 cucharadita de sal 

1/4 taza de aceite de oliva

6 dientes de ajo machacados 

2 cebollas medianas picadas

1 zanahoria (1/2 rayada y la otra mitad la guardamos para utilizarla luego)
1 hoja de laurel
1 ramita de perejil 
1/2 ramita de romero  
1 hoja de recao
1 ramita de oregano 

1/4 taza de hojas de albahaca 
1/2 cebollín verde (picado)

Ingredients:

1 1/2 pounds Roma tomatoes (about 12-13 tomatoes approx.)
1 teaspoon of salt
1/4 cup olive oil
6 garlic cloves minced
2 medium onions finely chopped
1 carrot (1/2 grated, and the other half will be saved for later)
1 bay leave
1 sprig of parsley
1/2 sprig of rosemary
1/2 sprig cilantro 
1 sprig oregano 
1/4 cup of basil
1/2 sprig of green onion (chopped) 


Procedimiento:
Procedure: 

1. Hacer una X con un cuchillo en la parte de abajo del tomate 
Use a knife to make an X at the bottom of the tomato

2. Hervir agua en una cacerola y poner los tomates en la cacerola por 10 segundos.  Luego de hervirlos póngalos en un recipiente con hielo y agua fría por 1  ó 2 minutos.  Proceda a quitarle la cáscara (por donde hizo la X) como si estuviera pelando una uva.  

3. En una olla sopera a temperatura mediana combine los siguientes ingredientes: Aceite de oliva, ajo y cebolla picada y triturada, y zanahoria rayada.  Sofría los ingredientes por 6 minutos o hasta que la cebolla se torne tierna y traslúcida.

In a stockpot at medium heat combine olive oil, garlic, onions, and grated carrots.   Sauté for 6 minutes or until onions become translucent and tender.

  

4. Proceda a agregar los tomates, el oregano, cebollín verde, albahaca, romero, perejil, recao y laurel.  Añada la sal.  

Add the tomatoes, oregano, green onion, basil, rosemary, parsley, cilantro, and bay leave.  Add salt. 

Cocine a fuego bien lento por 2 horas o hasta que la salsa comience a tornarse un color rojo oscuro.  Durante la última media hora de cocción agregue la mitad de la zanahoria que no picó para que absorba la acidez de los tomates.  Saque la zanahoria y las ramitas (aunque a mi me gusta dejar las ramitas).  Luego transfiera la salsa a un procesador de alimentos y mezcle hasta que la mezcla quede suave, o de la consistencia de su preferencia.  

Y listo! Ponga la mezcla en un recipiente de cristal y guarde en la nevera o congelador (si no la va a utilizar immediatamente). 

Simmer on low heat for 2 hours or until the tomatoes become dark.  Add the carrot piece leftover for the last 30 minutes to absorb acidity.  Remove carrot at the end.  You may also remove the leaves and herbs (though I prefer to leave them in).  After the sauce is cooked, you can transfer it to a blender or food processor to puree sauce until smooth or until you achieve the desired consistency.

The sauce is now ready to be transferred to a glass container.  It may be stored in the fridge up to a week, and the leftover may be stored in the freezer for longer time.  

Mi Desayuno Alegre/ My Happy Breakfast

Mi Desayuno Alegre/My Happy Breakfast

Hola hermosos (as),

Desde que les compartí varias fotos con recetas que he preparado recientemente, muchas personas me han pedido que las comparta.  Y pues, ¡sus deseos son órdenes!  Hoy les comparto una receta que me llena de felicidad todas las mañanas.  Es un desayuno llenito de ingredientes naturales y saludables, y lo mejor es que te lo puedes llevar contigo al trabajo, a la escuela, a la universidad, o a cualquier destino.  Es fácil de preparar, eso si, deben hacerlo varias horas antes de consumirlo o la noche antes y dejarlo en el refrigerador para que repose y coja todos los sabores y gustitos de los ingredientes.

También quiero compartir con mis amigos que residen en Puerto Rico donde pueden conseguir los productos orgánicos que han visto en las fotos que he subido a mi cuenta de Instagram (Síganme @dianamargarita1) y Facebook.  Al final de esta entrada les dejo la información para que apoyen nuestra agricultura local y se mantengan bien saludables, comiendo fresco y natural.


Hi loves,

Today I will share my go to happy breakfast recipe.  This breakfast recipe is full of healthy ingredients.  Not only that, it is also easy to prep and you can take it anywhere--your job, school, college...  I recommend you prepare it the night before and let it chill in the fridge overnight.  But its ok, if you don't have time at night.  You can also prepare it, and chill it for a bit while you get ready for your day. Its best to do it overnight so that the ingredients and flavors blend in nicely.


Also, if you find yourself in Puerto Rico and are looking for healthy dining options, I am sharing information below on where you can buy fresh, and organic produce in the island, as well as spots for dining.



Ingredientes/Ingredients:

Una Taza Grande o un Recipiente de Cristal

A Large Mug or Glass Jar

1/2 Taza de Avena

1/2 Cup of Oatmeal

2 Cucharadas de Sopa de Yogur Griego (con bajo por ciento de grasa o sin grasa)

2 Soup Spoons of Low-Fat or Non-Fat Greek Yoghurt 

3/4 Taza de Leche de Almendras (a mi me gusta natural, pero igual pueden comprar la leche de almendras con sabor a vainilla)

3/4 cup of Almond Milk (I prefer the original kind, but you can buy flavored almond milk, preferably vanilla)

Nueces y Pasas (o moras deshidratas) al gusto

Nuts and Raisins (as much as you desire)

1 1/2 Cucharadas de Semillas de Chia 

1 1/2 Tablespoons of Chia Seeds

1 Guineo o Plátano o  4 Fresas Picadas

1 banana or 4 strawberries chopped

1 Cucharadita de Miel (o mas si te gusta bien dulce)

1 Teaspoon of Honey ( or more if you like sweets)

1 Cucharadita de Mantequilla de Almendras o Maní (opcional) 

1 Teaspoon of Almond or Peanut Butter (optional)

Producto Final

Final Product

Procedimiento:

Pon todos los ingredientes en el frasco de cristal, y mézclalos con una cuchara ligeramente.  Agita el frasco un poco para que se mezclen bien todos los ingredientes y sabores.  Pon el frasco en el refrigerador la noche antes de tomártelo.  O si desayunas tarde, lo puedes hacer temprano en la mañana y ponerlo en el refrigerador 1-2 horas.   

Procedure:

Combine all the ingredients in the glass jar and blend them lightly using a spoon.  You can also shake the jar once its sealed so that the ingredients and flavors mix well.  Put the jar in your fridge and let it chill overnight.  If you have your breakfast later during the day, you can do this recipe early in the morning, and let it chill in the fridge for 1-2 hour.

Donde conseguir frutas y vegetales frescos en el área metro de Puerto Rico

Oprime el enlace ("link) para ir a sus páginas y ver horarios de operación

1. El Departamento de la Comida (Santurce) 

2. Placita de La Roosevelt (Hato Rey) 

3. Mercado Agrícola Natural (Old San Juan)

4. Mercado Agrícola de Condado Ventana al Mar (Condado) 

Where to find fresh produce in Puerto Rico and dining options

Organic and Ecological Farmers Markets

1. El Departamento de la Comida (Santurce) 

2. Placita de La Roosevelt (Hato Rey) 

3. Mercado Agrícola Natural (Old San Juan)

4. Mercado Agrícola de Condado Ventana al Mar (Condado) 

Dining Options

1. El Departamento de la Comida (Santurce)
2. Pura Vida Vegetarian Bistro (Ocean Park)
3. Pure and Natural (Condado)
4. Verde Mesa (Old San Juan)
5. Vigor (Hato Rey)
6. La Zanahoria (Hato Rey)
7. Mate (Old San Juan)
8. Pani Agua (Old San Juan)
9. Basico Jugería(Santurce)
10. Fresh Bistro (Old San Juan)
11. Alive Eatery (Guaynabo)