poppy seed pancakes + blood orange topping

blood orange pancakes poppy seeds mindful eating
blood oarnge poppy pancakes
blood orange poppy seed pancakes mindful eating
blood orange poppy seed pancakes mindful eating

Your search for a jaw dropping, original, beautiful brunch is over. Drum roll please: blood orange poppy seed pancakes. These cakes are sweet with a delightful poppy seed crunch and a tart citrus punch. They are super simple and quick to make so perfect if you are having people over.

Things that will happen if you make these pancakes: 1) your guests will wonder how you came up with such a great idea 2) taste buds will be amazed by the flavor combination, 3) you might be featured in the next Portlandia Episode. (In my house we call this the Portland documentary because it is so accurate) 

I don't want to brag but I have been called the pancake queen. Like many of my proudest moments, this title was bestowed upon me around a campfire. Turns out that flipping pancakes is a little harder when you are in the woods and really just have a fork and knife, but rest assured it can be done and your camping companions will love you for it.  

Fast forward to my Portland kitchen on a Saturday in January and things get a little fancier. I have to be honest that I spent an amazing amount of time photographing these blood oranges, they are just so freaking beautiful, so be careful that might happen to you. Enjoy! (mindfully) 

poppy seed pancakes + blood orange topping

Cooking note: These are a little thicker and fluffier than your normal pancakes so if you prefer a thinner variety you can half the baking powder. 

Time: 20 mins total
Servings: 4

Ingredients
3/4 cup milk (both almond & regular work great)
1 lemon - (2 tbsp lemon juice and as much lemon zest as you can get!)
1 egg
1 tsp vanilla extract
2 tbsp melted butter
1 cup flour
3 tbsp granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 teaspoons poppy seeds

Topping
2 blood oranges
1/2 cup sliced almonds
1 teaspoon honey
*optional: syrup/jam/more honey

Directions
1. In a small bowl stir together the milk and lemon juice and let sit for 5-10mins. Then whisk in the egg, vanilla and finally the melted butter. 
2. While the lemon juice is doing its thing (making your pancakes fluffier), in a different larger bowl, combine all the dry ingredients (flour, sugar, salt baking powder, baking soda, and poppy seeds). Add the milk mix to the flour bowl and combine thoroughly. Then add in your lemon zest. 
3. Get a frying pan or griddle nice and hot,  add 1/2 teaspoon of butter or coconut oil to the pan, then pour about 1/4 cup of your pancake mixture into the pan at a time. Keep the pan on medium heat, flip the pancakes when small bubbles appear. (about 2-3mins on each side)   My pro tip is make sure that your pan has a hefty amount of butter or coconut oil while frying, so keep adding in small pieces of butter in between batches! 
4. For the topping simply peel and slice the oranges and toss with the sliced almonds, and your honey or sugar.  


chocolate banana raspberry nice cream

I'm going to write a quick post here, because I'm in grad school and #busy. However, I can't help but share this lovely, healthy treat with you all. This is a super simple chocolate ice cream creation where blended frozen bananas are the leading ladies. This is similar to the blackberry version of 'nice cream' I wrote about earlier this year, however after a little tweaking and testing various configurations ( I'm embarrassed to say there was an attempt with baileys liquor) this is so far my absolute favorite.

chocolate banana raspberry nice cream
chocolate banana raspberry nice cream

chocolate banana raspberry nice cream

ingredients
2 ripe bananas that have been frozen for 4+ hours  
2 tablespoons cocoa powder
1/4 cup peanut butter
1/4 cup almond milk (or regular)

*optional toppings
frozen raspberries
coconut flakes

instructions

Note: I used my nutribullet (this post is not sponsored by them because well, I'm #smalltime). But I do highly recommend this device in the kitchen. I use it for smoothies, pesto, soups, and blended cocktails!)

1. Freeze your overripe bananas right when they are getting brown and spotty on the outside, using them at this stage will really sweeten the deal.
2.Peel and cut the bananas into small pieces and put into a tupperware or wrap in parchment paper and put into a ziplock bag. Freeze for at least four hours. 
3.After freezing, separate the banana pieces as much as you can before blending with the almond milk, if the blender stalls, add a little more milk, or let the bananas thaw slightly.

Next, add the cocoa powder and peanut butter. This is by far the best right away, but you totally can stick it back into the freezer for later, just let it thaw for 5-10mins before digging in!

loaded red pepper soup

This roasted red pepper soup is both creamy and bright and loaded with cumin crusted chickpeas and cabbage to make it an entire meal. It's November and red peppers still have a strong showing the Portland farmers markets, I for one am impressed. Over the last couple of months I've become a little obsessed with roasting vegetables, it sounds so simple but in my opinion it enhances the flavor a huge amount in comparison to sauteing or pan frying. This soup is proof, taking the extra 15 mins to roast these puppies in the oven is what makes this dish awesome.   

loaded red pepper soup

mindful eating tips

This might be a good time to refer you to the basics behind mindful eating. If you haven't checked them out,  here are the six principles you can practice before eating in order to bring more awareness and attention into mealtime:

1. Breathe
2. Put Away Distractions
3. Assess Hunger
4. Observe
5. Chew
6. Slow Down

 You can learn more about each step, and links to more resources here on my site. 

loaded red pepper soup

ingredients
4 large red bell peppers
4 tablespoons olive oil
1 medium onion
2 cloves garlic, minced
2 carrots
4 tablespoon cumin
3 1/4 cups vegetable broth
1/4 cup mozzarella cheese (*don't include for the vegan option)
1 teaspoon thyme
salt and pepper
1 can chickpeas
2 cups red cabbage 

instructions
Preheat the oven to 400F.
Cut your red peppers in half and take out the seeds (cut so that two halves are identical)  
Place the red bell peppers on a baking sheet with the cut sides facing down, and drizzle with olive oil.
Roast the peppers for 20-30 minutes until blackened on the top.
While the peppers are roasting start chopping the rest of the vegetables
Remove the peppers from the oven and immediately cover them in tinfoil, this steams the peppers. 
Turn the oven down to 350F, and toss the chopped cabbage and chickpeas in 2 tablespoons cumin and black pepper, put them on a baking pan and roast for 5 mins
Soup
Put onions, garlic and olive oil in a large pot and simmer over medium heat. After 5 mins add the soup stock chopped carrots, cumin, thyme and the red peppers. NOTE: the peppers should have now 'steamed' for about 5-10mins total and *remove charred red pepper skin* before adding the the soup.

Let simmer for 20 minutes or until the carrots are softened through. Use an immersion blender to blend the soup mixture smooth. (or a regular blender) 
Stir in the cheese and season with salt and pepper. Add the roasted chickpeas and cabbage, enjoy! This soup keeps well in the fridge or freezer for leftovers.

pumpkin funfetti cake + treat yourself challenge

Please forgive me if every dessert on my blog from here on incorporates funfetti. The reason I like sprinkles is the same reason I like champagne, their mere presence calls for a celebration. That is what this cake is all about. Rich, spicy pumpkin cake with cool cream cheese frosting and crunchy candy sprinkles to top it off.  

pumpkin funfetti cake mindful eating
pumpkin funfetti cake mindful eating
funfetti pumpkin cake

you should eat cake 

This might come as a shock but mindful eating does not mean you can only eat local kale. In fact the philosophy is that nothing is off limits, instead, the focus is to joyfully take pleasure in a huge range of foods. Eat cake, please! Just pay attention while you are doing it, allow yourself to take pleasure in every bite. Focus on what makes your body feel good. Intuitively our bodies can tell us when they've had enough. One small piece of cake might give you a tiny sugar buzz, on the other hand, eating a whole tub of frosting may cause your stomach to freak out . When you are full, stop and take a moment to be grateful that someone made you a god dang gorgeous cake. My advice is to put away your distractions, eat slowly, and give the cake all the attention it deserves. 

mindful treat-yo-self challenge 

Try this as a fun treat-yo-self moment: take 10 mins just to eat a piece of cake and do nothing else. Set the timer on your phone, and really extend the experience. Try to do this when you are actually hungry, I don't know about you but in my experience being hungry usually makes things taste awesome. Pretend that you are a professional taste tester and have to submit a detailed taste review of this piece of cake (or an equivalently decadent treat) to a magazine. Compared to standing in the kitchen, texting, and scarfing it down in 2 minutes, my guess is the treat-yo-self way will be more satisfying. But don't take my word try it yourself!   

pumpkin funfetti cake

This has been adapted from Cooking Classy. I also have to give a general shout out to Molly from my name is yeh for just generally making funfetti cool again. Check out her gorgeous version of this here

ingredients
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 1/4 cups sugar ( I like to use sugar in the raw)
3/4 cup dark-brown sugar
1/2 cup butter, soft/room temp
1/2 cup vegetable oil
4 eggs
2 tsp vanilla extract
1 3/4 cup (15 oz) pumpkin puree
1/2 cup milk

frosting
12 oz. cream cheese, soft/room temp
3/4 cup butter, soft/room temp
1/2 tsp vanilla extract
4 1/2 - 5 cups powdered sugar
rainbow sprinkles to taste (maybe 1/2 cup or more if you want to get crazy)

instructions
1. Preheat the oven to 350F. This fills three, 9-inch cake pans. Or you can make a smaller cake and cupcakes (that is what I did). Just make sure to not over fill your cake pans as the dough will rise! Butter your cake pans. 

2. Mix together all your dry ingredients except the sugars.
3. In another large bowl, mix together the butters and sugars, then add the oil, eggs, and vanilla. Then add the pumpkin and milk to the wet mix. (Note - it is freaking amazing if you use actual roasted pumpkin here, but for use mere mortals, the canned stuff will do fine :) 
4. Slowly, add the flour mix to the butter/sugar pumpkin bowl. 
5. Pour into the cake pans and bake for 30-35min until a toothpick comes out clean. Cool. Frost. Add Sprinkles.

decorating pro tips
1. The most important thing is to make sure your cake cools down. Cover in plastic wrap right away out of the oven and pop it in the fridge or freezer for 15 mins, this helps retain moisture if you do it right away. 
2. To learn how to get the cake frosted very evenly, there are A LOT of youtube videos out there for you. But the short summary is: you cut off the 'cake dome' a very thin layer off the top to make a flat surface. Next you frost a very thin 'crumb' layer around the outside, after that you put the cake back in the fridge for 15 mins and only then do you frost the outside of the cake. If you have a turntable and a frosting spatula, you can make this sucker real strait!