Apologies

Like I stated in the title, I are deeply sorry for the delayed post. I have meant to sit down and put together a post for days now, but my days have been so hectic that I’ve barely found any time to catch my breath!

A little over a week ago, I started a new job and getting in the swing of things has been taking some time. Don’t get me wrong, I absolutely love this job, but my days are long and action packed.

I have a few recipes posts put together that I prepared weeks ago that I will be posting over the next few weeks.

Thanks for reading my blog and again, very sorry about the sporadic posting!

P.s. here is a picture of the view I get at work…just spectacular!

 

Chocolate Coffee Cupcakes for Two

What is better than a cupcake recipe that you whip up quickly and only makes a few cupcakes?

Enter the chocolate coffee cupcakes for two!

I love recipes that are single serving and small servings because they are just so practical if you live alone or are just making a meal/treat for one.

Chocolate Coffee Cupcakes for Two 

Adapted from Taste of Home and Spark Recipes

Makes 2 large cupcakes or 3 medium cupcakes

Cupcakes:

• 1/4 cup strong brewed coffee
• 1/4 cup vegenaise (vegan mayonnaise)
• 1/2 tsp vanilla extract
• 1/2 cup spelt flour
• 1 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp coffee granules (optional)
• 2 tbsp agave

Icing:

• 2 tbsp cocoa powder
• 1 tbsp agave
• 1/4 tsp vanilla extract
• 1 tbsp almond milk
• pinch of cinnamon

Preheat the oven to 350 degrees.

In a small bowl, mix the vegenaise, coffee and vanilla and stir until combined.

In another medium sized bowl, mix the flour, cocoa powder, coffee granules, cinnamon and baking soda and stir to combine.

Combine the vegenaise and coffee mixture into the flour mixture and stir until smooth and combined.

Next, add in the agave by the tablespoon, adding more or less than called for in the recipe depending on your sweetness preference. Stir until smooth and clump-free.

Pour the cupcake mixture into lined muffin tins and bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.

When fully baked, remove from oven and allow to cool.

While the cupcakes are cooling, combine all the icing ingredients together in a small bowl and stir until fully combined.

Once cupcakes are cooled, slather on as much icing as you wish to each cupcake and enjoy!

I thought today was the perfect day to post a cupcake recipe because it is officially my one year blogiversary!

I can’t believe it has been a year since I started this blog! I want to thank each and every person who has ever read this blog, tried out my recipes or connected with me in some way. I love connecting with readers and fellow bloggers, so again, a great, big thank you!

Peanut Butter Granola Bars

I’m always on the hunt for easy snacks to make that are perfect for grabbing on the go or packing for lunches for work. So naturally, granola bars seem like a fairly obvious snack to make.

And I must say, these granola bars not only curb any sort of peanut butter cravings I have but they are also super healthy!

I also had quite a bit of fun packaging these bars. 🙂

Peanut Butter Granola Bars

Adapted from Five Heart Home

Makes 8-10 granola bars

• 1 cup peanut butter
• 1/2 cup agave nectar
• 1/2 cup coconut oil
• 2 1/2 cups oats
• 1/2 cup flax seed
• 1/2 cup hemp seed
• 1/2 tsp vanilla extract
• 1 tsp cinnamon

In a small/medium sized pot add the peanut butter, agave and coconut oil and cook on medium/low heat until all melted and smooth, stirring occasionally.

Once blended and smooth, remove pot from heat and stir in the oats, flax seed, hemp seed, vanilla extract and cinnamon.

Next, pour the mixture into an 8×8 square baking dish, spreading the mixture evenly around the dish and press down firmly.

Pop in the freezer for 2-3 hours or until firm to the touch.

Once bars are firm enough, slice bars into desired size and store in the fridge.

*I would suggest wrapping each bar in wax paper to keep them from sticking to eachother.*

Enjoy!

An Open Call For Guest Blog Posts

I will be back (hopefully tomorrow) with a new recipe, as per usual, but I thought I would take this time to post an open call.

I am looking for guest blog posts for the summer (the more the merrier!) and would love if any other bloggers would be interested in guest posting here at Simply Blissful Life!

The content is up to you! Recipes, fitness, healthy living, DIY or whatever strikes your fancy.

All I ask is that if you do submit recipes that you keep them meat-free.

If you are interested in writing a guest post or have any questions, feel free to contact me at simplyblissfullife@gmail.com

Thanks so much for reading and I hope to hear from so awesome fellow bloggers! 🙂

Raspberry Lemonade Pancakes

When I think of the summer, I think of tons of fresh fruit, lots of sunshine and heat and sitting on the back deck sipping on some delicious lemonade.

So I thought, why not make a summer-themed pancake recipe?!

Introducing the raspberry lemonade pancakes!

Why not incorporate a favourite summertime beverage into a breakfast meal? The more summer themed food, the better I say!

Raspberry Lemonade Pancakes

Adapted from about.com

Makes 8-10 small-medium sized pancakes

• 1 cup spelt flour
• 1 egg replacer
• 3/4 cup almond milk
• 2 tbsp agave
• 2 tbsp coconut oil
• 2 tbsp lemon juice
• 1/4 tsp vanilla extract
• 1 tbsp baking powder
• pinch of sea salt
• 1/3-1/2 cup raspberries, fresh or frozen

In a large bowl, add all of the ingredients except the raspberries together. Mix the batter together until smooth and clump free.

In a large pan over medium heat, add a little vegan butter or coconut oil to coat the pan.

Once the pan has reached the right heat, pour pancake batter by the tablespoon onto the pan. Add a couple tablespoons of batter per pancake, but you can make them as big or a small as you want.

Once the pancakes are on the pan break up the raspberries and sprinkle them onto the pancakes while they are cooking.

Cook pancakes for 2-4 minutes on each side, but make sure you keep an eye on the pancakes to ensure they don’t burn!

Once fully cooked, remove from pan and plate immediately.

Red Pepper & Broccoli Spaghetti

Have you ever had one of those dishes that you just can’t get enough?

This pasta dish happens to be that for me, as I’ve made it three times in the past week. It is just so good!

I’ve also recently become obsessed with cashew parmesan cheese, so sprinkling on some of that on this spaghetti really takes this dish to the next level.

But the pasta on its own is still delicious!

Red Pepper & Broccoli Spaghetti

Makes 4-5 servings

• 1 lb spaghetti
• 1/4 cup olive oil
• 1 1/2 cups red pepper, sliced thinly
• 1 1/2 cups broccoli, chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp basil
• 1/2 tsp oregano
• 2-3 cups greens of choice (spinach, kale, arugula and spring mix all work wonderfully)

In a large pot, bring water to a boil. Once it reaches a boil, add the pasta and cook until al dente.

Once cooked, remove from heat, drain and set aside.

In a large pan, add the olive oil and garlic and cook on medium heat for 2-3 minutes or until garlic begins to brown lightly. Add the red peppers, broccoli, basil and oregano and cook for 1-2 minutes, stirring often.

Add the cooked spaghetti noodles to the pan and stir to combine.

Next, add your choice of greens and stir again to combine.

Remove pan from heat and dish out immediately.

If you desire, sprinkle with some cashew parmesan cheese (this recipe is divine).

Enjoy!

Double Chocolate Baked Oatmeal

So I am kind of unsure if I should even call this a breakfast item, considering it tastes just like you are eating a sinfully delicious dessert. It’s uber chocolately and actually healthy!

This bad boy is packed with tons of protein and fiber, so why not treat yourself to a delicious and healthy breakfast dessert?!

Double Chocolate Baked Oatmeal

Adapted from Chocolate Covered Katie and Spark Recipes

Oatmeal:

• 1/2 cup oats
• 1/4 cup unsweetned applesauce
• 1/4 cup almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1-2 tbsp agave
• 1 1/2 tbsp unsweetned cocoa powder
• 2 tbsp hemp seed
• 1 tbsp flax seed

Icing:

• 2 tbsp cocoa powder
• 1 tbsp agave
• 1/4 tsp vanilla extract
• 1 tbsp almond milk
• pinch of cinnamon

Preheat the oven to 350 degrees.

Add all of the oatmeal ingredients together in a small bowl and mix until fully combined.

Pour oatmeal into a greased 1 cup sized baking dish or ramekin for 20-23 minutes.

While the oatmeal is baking, combine all the icing ingredients together in a small bowl and stir until fully combined. Once combined, set aside.

(It can take a minute or two for the agave/milk and cocoa powder to fully combine, but just keep stirring until it does. If mixture is too dry, add a little more milk.)

Remove from oven and allow to cool slightly.

Slather on the icing and enjoy!

Roasted Potatoes and Squash

Introducing my newest side dish creation: Roasted Potatoes and Squash! Super simple to put together and good and healthy for you– a winning combination!

And it looks so much better when served in cute little ramekin dishes! 🙂

Roasted Potatoes and Squash

• 1 1/2 cups butternut squash, peeled and chopped
• 1 cup potato, peeled and chopped
• 1/4 cup onion, chopped
• 2-3 tbsp olive oil
• 1 tsp parsley
• 1/2 tsp oregano
• 1/4 tsp sage

Pre-heat the oven to 350 degrees.

In a medium/large-sized oven safe dish, add the squash, potatoes and onion.

Drizzle on the olive oil and add the parsley, oregano and sage.

Mix together until everything is coated and combined.

Cook for 40-50 minutes.

When fully cooked, remove from oven and allow to cool slightly.

Serve and enjoy!

(A short post for a quick and simple dish…it only seems fitting!)

Vegetable Lentil Loaf

Lentil loaf was one of those “Have to try making it some time” items on my cooking to do list and am I ever glad I finally got around to making one because they are tasty (and surprisingly filling)!

Packed with iron, protein, fibre and numerous other vitamins and minerals, this loaf has it all! Healthy and delicious– what is not to love?!

Vegetable Lentil Loaf

Adapted from About.com

• 1 1/2 cups green lentils, cooked (I used 3/4 cup dry lentils to achieve 1 1/2 cups cooked)
• 2 cups red quinoa, cooked (I used 3/4 cup dry quinoa to achive 2 cups cooked)
• 1/3 cup red pepper, chopped
• 1/3 cup green pepper, chopped
• 1/3 cup onion, chopped
• 1/3 cup carrots, chopped
• 1/3 cup celery, chopped
• 2 cloves garlic, finely minced
• 1/2 tsp sea salt
• 1/4 tsp rosemary
• 1/2 tsp sage
• 1/2 tsp thyme
• 3 tbsp olive oil or coconut oil (melted)
• 1/3 cup organic ketchup
• 1 tbsp agave (for top)
• 3-4 tbsp organic ketchup (for top)

Preheat the oven to 350 degrees.

Rinse the lentils in a strainer and add them to a medium sized pot. Cook on high heat until the water boils. Then, reduce heat, cover and bring to low heat or simmer and allow to cook for 20-30 minutes or until tender. When the lentils are ready, drain them and set them aside.

Rinse the quinoa in a strainer and add them to a different medium sized pot and cook on high heat until the water boils. Reduce heat, cover and bring to low heat or simmer and cook for 15-25 minutes or until fluffy. When the quinoa is ready, drain them and set them aside.

Next, add the red pepper, green pepper, carrots, onion, celery and garlic to a large skillet pan and cook on medium heat with a little olive oil or coconut oil until soft, about 4-5 minutes. Remove from heat and set aside.

In a food processor, add the lentils and blend until the lentils become a crumbly texture. It is o.k. if not all the lentils are blended, but try to ensure that at least 50-75% of the lentils are mashed and crumbly. Once crumbly, add the lentils into a large bowl.

In the bowl with the mashed lentils, add the vegetables from the skillet and mix until combine.

Then add the quinoa, sea salt, rosemary, sage, thyme, olive oil or coconut oil and ketchup and mix until fully combined. If the mixture feels too dry, add a little more ketchup.

Press the mixture into a lightly greased loaf pan. Spread the agave and extra ketchup on the top of the loaf until well covered.

Place in the oven and cook for 50-60 minutes.

When fully cooked, remove from oven and allow to cool slightly.

Slice and enjoy!

Have a great weekend!

Protein Pumpkin Muffins

So I love pumpkin. Not just around Thanksgiving, but all the time. When September rolls in, every where I look seems to be pumpkin flavoured or scented. But I love pumpkin all year long.

 

So on a whim, I decided to whip up a batch of pumpkin muffins and they are unbelievable. Healthy, refined sugar free and full of protein. Top notch in my books.

Protein Pumpkin Muffins

Adapted from my Sugar Free Banana Muffin recipe

• 1/2 cup vegan butter
• 1 1/2 cups dates (or 1 cup date paste)
• 2 egg replacer (like this brand)
• 1 cup pumpkin puree
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp sea salt
• 1/3 cup hemp seed
• water, as needed

First, pour the dates into a container with hot water and cover. Allow them to soak for 30-60 minutes. Make sure you have enough water in the container that all the dates are submerged.

Once the dates have soaked long enough, throw them into a blender and blend until a smooth paste forms. Once completely blended and smooth, set aside.

Next, preheat the oven to 350 degrees.

In a large bowl, mix the butter and egg replacer together until smooth.

Add the pumpkin puree and the blended dates (date paste) to the butter/egg replacer mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and vanilla extract and mix until combined. Stir in the hemp seeds until fully combined.

If your mixture is too thick, add water a tablespoon at a time to thin out the dough.

Pour into muffin tins and bake for 15-20 minutes.

Once fully cooked and a toothpick inserted into the muffin comes out clean, remove from the oven and allow to cool.

This recipe makes about 16-18 medium-sized muffins.

Have a great weekend!