Photo Credit: Chloe Coscarelli
Olive Oil Pancakes
Say "I do" to vegan pancakes! These 6-ingredient pancakes are made with water instead of milk, pure maple syrup instead of sugar and baking powder instead of eggs. 100% vegan and 100% delicious!
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup water
3 tablespoons pure maple syrup, plus extra for serving
In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together water and maple syrup. Add the liquid to the fl our mixture and whisk until just combined. Do not overmix; the batter should have some lumps.
For each pancake, pour ¼ cup of batter onto a nonstick skillet drizzled with olive oil, flipping the pancake when small bubbles appear on the surface. Let pancakes cook on the other side until lightly browned, about 1 more minute. Top with a swirl of maple syrup or olive oil. Serves 2 to 3.
—Chloe Coscarelli, vegan chef, author and founder of By CHLOE
Berry Beauty Smoothie
Every bride should feel and look gorgeous on her big day. I created this berry anti-inflammatory smoothie to impart a beauty-from-within-glow. Blueberries, blackberries and walnuts deliver next-level anti-inflammatory powers to up your skin's radiance quotient. Prepare some extra servings for your bridesmaids and share the clean, green love!
1 frozen banana (or swap for 1 avocado to reduce sugar)
¾ cup frozen blueberries
¾ cup frozen blackberries
1 ½ cups unsweetened almond milk
¼ cup raw walnuts
1 cup baby spinach
Combine all ingredients in a high-performance blender (I recommend Vitamix) and blend until smooth. Yield, 30 ounces; serves 3.
—Candice Kumai, chef, wellness journalist and author of Clean Green Eats and Clean Green Drinks
The question is, what do you eat in the morning that takes little time to prepare, will help tame a nervous stomach, and won’t make you feel bloated? Steel-cut oatmal is a good — and comforting — source of protein and fiber. This recipe reduces oatmeal’s traditionally long cooking time down to just 10 minutes thanks to an overnight soak.
4 cups water
1 cup steel-cut oats
¼ teaspoon salt
1. Bring 3 cups water to boil in a saucepan. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.
2. In the morning, stir 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, 4 to 6 minutes. Top with nuts, syrup or dried fruit. Serves 4.
Perfect Hard-Boiled Eggs
Hard-cooked eggs are a terrific source of protein. They aren't cooked with any extra fat that could upset your stomach or make you feel bloated, and they travel well if you're on the move. Why this recipe works: Boiled eggs that start in cold water are hard to peel, so the trick is to place cold eggs onto a steamer basket above boiling water. This cooking method ensures that the shell will slip off easily.
1. Bring 1 inch water to rolling boil in a saucepan over high heat. Place eggs in steamer basket. Be sure to use large eggs that have no cracks and are cold from the refrigerator. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or a spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel just before using.
—Julia Collin Davison, host of "America’s Test Kitchen" and "Cook's Country," co-author of Cooking for Two