Pancake meets pizza. A love child is born. And I’m smitten. Pancake pizza is my latest brainchild fueled by too much coffee and too many fresh berries. What’s a girl to do but find a way to put that caffeinated energy to use in developing a simple morning treat that you and kiddos will love! This pancake pizza features my favorite oatmeal blender pancakes smothered with crunchy pecan butter, homemade jam, fresh berries and a drizzle of syrup. It’s that easy! Slice into the recipe details and more ideas for toppers below.

Pancake pizza is the only love triangle I’m interested in. And my love runs deep. I’m a big believer that you can turn just about anything into pizza (and who doesn’t love pizza?!). Proof: pancakes can be pizza too. The only skilled required: flipping the largest flippin’ pancake you’ve ever flipped. Beyond that, this is an easy and fun way to get creative with your usual stack of pancakes. Some ideas for toppers:

Pancake Pizza Toppers

Sauce It Up:
-Nut butters
-Jam
-Cream cheese
-Whipped cream
-Yogurt
-Honey

Top It Off
-Fresh strawberries, raspberries, blackberries, peaches or blueberries
-Sauteed cinnamon apples, peaches or pears
-Chopped pecans, walnuts, pistachios almonds or peanuts
-Dried cranberries, blueberries, goji berries, raisins or cherries
-Chocolate or rainbow sprinkles
-Pumpkin, sunflower, pomegranate or chia seeds
-Maple syrup, chocolate syrup, caramel or honey
-Fresh mint or lavender

I’d love to hear any other ideas! While that brain is churning, let’s get pancake pizza making!

Oatmeal Pancake Pizza
Makes 5-6 supersized pancakes

Ingredients:
Pancakes
-2 C rolled oats
-1 ripe banana
-1 pasture-raised egg (I always use Vital Farms)
-1 C unsweetened vanilla almond milk.
-1 T maple syrup
-1 tsp vanilla
-1 tsp baking powder
-1/2 tsp baking soda
-1 tsp cinnamon
-1/4 tsp salt
Toppings
-Nut Butter
-Jam (homemade recipe below)
-Fresh berries
-Maple syrup

Directions:
Step 1: In a high speed blender, grind the oats for a few seconds to create a flour-like consistency. You’ve now made oat flour!
Step 2: Add the remaining pancake ingredients to the blender and pulse until evenly mixed, scraping down the sides if necessary and avoiding over-blending. Let sit for 10 minutes for best results (the oats will really soak everything up and the batter will thicken).
Step 3: Pour 1/2-2/3 C of the batter onto a hot griddle that’s been coated in butter, ghee or olive oil to make an extra large pancake. Flip once bubbles form around the edges and the pancake becomes golden brown.
Step 4: Top the pancake pizza as you like, layering on your nut butter of choice, jam, fresh fruit and maple syrup! Slice into triangles and enjoy!

Homemade Chia Jam
Makes: 1 mason jar

Ingredients:
-2 1/2 C berries of choice
-4 T maple or date syrup
-2 T chia seeds
-squeeze of lemon juice

Direction:
Add the berries and maple (or date) syrup to a small pot over medium heat on the stove top. Stir to combine and continue heating until bubbling. Once bubbling, mash the berries with a fork or potato masher, then add the chia seeds. Cook for another 5 minutes, stirring occasionally until thickened. Remove from heat and give it a squeeze of lemon. Store in a covered mason jar for up to a week.

The post Pancake Pizza Mash-Up appeared first on The Shooks Life.

There’s magic in new beginnings.

New week, new month and so much new to be grateful for. A new job that has my creative juices flowing again, a new home and a new hood to explore! They say good things comes in 3’s, but I’m not ready to stop at 3. In fact, I’m going for 10 with my monthly roundup of all my favorite things from October. Check out the list below!

October marked the start of a new season, so here’s a list of the top 10 things that had me falling for fall this past month!

1.) Favorite Fall Breakfast: Pumpkin Chia Pudding

Wasting leftover pumpkin puree is absolutely out of the question. What to do with it? Behold Pumpkin Chia Pudding layered with Greek yogurt, date syrup, bananas and grain-free granola. You’re welcome.

Here’s how to whip up this dreamy grab ‘n go breakfast:

Pumpkin Chia Pudding
– 1 C Libby’s pumpkin puree
– 1/4 C Mamma Chia chia seeds
– 1 1/2 C unsweetened vanilla almond milk
– 2 T maple syrup
– 1/2 tsp pumpkin pie spice

Mix all the ingredients in a mason jar and place in the fridge overnight (or at least 4 hours). Good enough to eat on its own, but isn’t life really about the toppings?

Want that extra touch of sweetness? Here’s how to make the two-ingredient date syrup.

Date Syrup
– 1 cup of medjool dates
– 1 1/2 C water
– 1 tsp apple cider vinegar

Blend all the ingredients in a food processor until smooth. Use as a syrup for pancakes or to sweeten chia pudding, yogurt, oatmeal, ice cream, you name it. Dates. The wonder sweetener.

2.) Favorite Zen Space: Ritual Yoga

If there was a mash-up between a spa, a hip hop concert and a yoga retreat, it would manifest as Ritual Yoga. This new(ish) yoga studio in Chicago’s River North is a full-service zen experience that feels like a treat to the mind, body and soul. When you visit, you’ll be welcomed by the concierge and offered tea in the lounge area if you’d like to sip ‘n savor after or get in the mood beforehand. The studio itself is pitch black with candles lighting the way to the rows of mats that will be your playland for the next 50 minutes. Not only will you have 1 yogi to guide you through the flow, but also a second yoga instructor to check form throughout. And don’t stress about remembering a towel or water because everything’s included. Is your mind blown yet? If not, imagine flowing to “Gangsta’s Paradise” and you’ll find the high vibe I was feeling. This studio is a must visit and welcome oasis!

3.) Favorite Self Care: Boscia Luminizing Black Mask

Beyond going to Ritual, one of my other rituals for the month of October was trying a new mask every Sunday for a little self-care. I also have about a year’s worth of free samples from Sephora and Ulta and am a complete hoarder, so I refuse to let them go until they’ve all been tried. My favorite so far is the Boscia Luminizing Black Mask. The pearlescent black lacquer goes on thick and dries to form a smooth glossy finish over the entire face that is infused with detoxifying charcoal. The coolest part was slowly peeling off the mask, which comes off in a singular piece almost like a rubber mask. It extracts buildup as you peel it away, revealing luminescent skin beneath. It left me feeling shiny and new!

4.) Favorite Jams: Fall Favorites on Spotify

While I’m taking a break from teaching spin, I never take a break from collecting bomb tunes for long runs, or long commutes. My favorite amp up track right now is “Get Loud for Me” by Gizzle. Check out the rest of the list on Spotify!

5.) Favorite People: aSweatLife Fit Fam!

If you’re looking to live your best life, then the aSweatLife community is your kinda people! I was recently inaugurated as an ambassador for this group that focuses on creating connections, trying new things and setting goals…in and out of the gym. I was first introduced to the group about a year ago when a fellow instructor mentioned the upcoming Sweat Week – a week entirely devoted to sweatastic events like yoga at Willis Tower and a relay race across the city. I didn’t know a soul at that first yoga event, but doing yoga 110 stories above ground tends to bring people together. The motto of aSweatLife is #everythingisbetterwithfriends. I love that mentality and am so happy to have found a group of bad*ss people who are equally obsessed with fitness and goal-setting!

6.) Favorite Snack: Biena Chickpeas

If you find that hangry feeling creeping up mid-afternoon, slay that monster with these crunchy toasted chickpea snacks from Biena. My favorite is the sweet and salty combo of the Honey Roasted variety, which are reminiscent of the honey roasted peanuts you used to get on flights. But imagine a lighter, crispier and healthier version with only 4g of sugar, 78% less fat and 5g of protein. The sea salt variety reminds me of freshly popped popcorn and the barbecue flavor fits the bill if you’re looking for something more savory. Be forewarned, once you pop, you might not stop.

7.) Favorite New Restaurant: Tomi Sushi

A few weeks ago, I got the chance to see how new venue Tomi Sushi is changing up the sushi game in Chicago. The vivid sushi rolls highlight superfood infused rice like this spicy tuna roll (left) infused with charcoal and coconut. Unlike traditional spicy rolls, this one features a smoky heat that was oh so good. The middle roll (my fav) is pretty in pink with dragon fruit infused rice enrobing the fresh scallops. The flavor was especially bright when paired with yuzu sauce and had a hit of citrus. You also can’t go wrong with an avocado roll (right), especially when it’s wrapped in golden berry rice. Don’t worry, the rice isn’t fruity, just pretty and delicious. And if that wasn’t cool enough, the sushi is actually made by robots! Check it out at Revival Food Hall, stat.

8.) Favorite Workout: Crosstown Fitness

I’ve been visiting this cardio, strength and mobility gym on the reg for the last 6 weeks and haven’t had a repeat workout yet. The hour-long classes are station-based with either strength or cardio-oriented movements. Think kettle bell thrusts, box jumps, pull-ups and things my abs will never forget. The time flies with all the variety, which is always a good sign! Check it out in the West Loop, Roscoe Village or the Northside. Note: parking can be hard to find in the West Loops, so book extra time!

9.) Favorite Comfort Food: Savory Oats

Sleep = a time machine to breakfast, amiright? I don’t know why it took me so long to get over the fact that oats don’t have to be sweet. And after Halloween, someone needs to cut back on sugar and that someone is me.

Here’s how I created this mastery of creamy, savory oats:

Savory Oatmeal Bowl
–Quaker original organic instant oats (2 packets)
-8 oz of Pacific Foods organic vegetable broth
-Sauteed portobello mushrooms
–Wholly Guacamole
-1 Vital Farms pasture-raised eggs, the way you like ’em
-Sprinkle of pea shoots

Heat the vegetable broth in the microwave until boiling (about 4 minutes). Add the boiling broth to a bowl with the oats. Cover the bowl with a plate to keep it warm and soak up the broth while you make the eggs. Once the eggs are ready, remove the plate, stir and add the guacamole, mushrooms, egg and pea shoots. This makes for one hearty breakfast, so you may only need 1 packet of oatmeal, or, share this bowl with someone you love!

10.) Favorite Sweet Treat: Pumpkin Cannoli

This Norwegian made pumpkin cannoli that would make any Italian mother proud. And the real showstopper is the dairy-free pumpkin ricotta made from creamy cashews soaked overnight and blended with almond milk, maple syrup and a touch of vanilla and pumpkin puree. Top with some carob chips and you wouldn’t know there isn’t an ounce of Italian in me. Find the recipe here.

That’s a wrap on October! As we enter November, remember that when one door (or month) closes, there’s always a new door that awaits where the grass is greener. Don’t believe the b.s. The grass is always greener. Sometimes you just have to wait a bit longer for the seeds of your labor to sprouts. Here’s to growth in November!

The post October Favorites appeared first on The Shooks Life.

It’s never too early for chocolate. Especially when there is a royal wedding to watch. Yes or yes? This chocolatey bowl of baked oats and Navitas Organics cacao powder is just what the doctor ordered on this chilly Saturday morning. Look for the dEATs on this bowl of yum below!

It’s a wee bit chilly this morning, but I’m determined to go to the Green City  Farmer’s Market this morning in Lincoln Park. While I’ve already killed one sage plant this year, I continue to retain the hope that this is the year my black thumb will turn green. Only time will tell! Stay tuned for my debacles in trying to keep a simple herb alive. How my bulldog continues to survive at life is beyond me.

Given the chill, I was yearning for something to warm me up this morning. During the week, I usually make a standard bowl of oatmeal with Quaker Oats original packets and some frozen fruit (wild blueberries are my fav), but I love that everything slows down a bit on the weekends so you can take a bit more time to indulge. Knowing that I’m headed to the Farmer’s Market and will likely pick up lots of fresh veggies & fruit, I felt a little less guilty about a chocolate indulgence for breakfast. But, this isn’t as indulgent as you may think since the chocolatey goodness comes from superfood cacao powder, carob chips and my specialty vegan chocolate sauce.

Not familiar with carob chips? Well, get familiar my friends! Also know as the “other chocolate chip”, these little bits of goodness resemble chocolate, but are vegan, dairy, nut and gluten free. Carob chips are made from the pods of the carob tree, which is in the pea family and native to the Mediterranean region. The pods are dried and ground up to make carob powder, which is then used to make carob chips. Carob has a natural sweetness and is less bitter than chocolate, but don’t expect it to be quite as rich and velvety as chocolate. Check out the additional health benefits of carob in this article from Dr. Axe, including reducing cholesterol, aiding upset stomachs and managing blood sugar.  Now, on to the cacao breakfast bake!

Cacao Breakfast Bake
Serves: 1

Ingredients:
– 1/3 C rolled oats
– 2 T almond flour
– 1 T cacao powder (like Navitas Organics)
– 1/4 tsp baking powder
– 1 T maple syrup (omit if Whole30)
– Pinch of salt
– 1/3 C unsweetened vanilla almond milk
– 1 tsp coconut oil, melted
– 1/2 tsp vanilla extract
– 1 T carob chips
– Your choice of toppings (shown: strawberries, coconut flakes and vegan chocolate sauce)

Directions:

Step 1: Preheat over to 325 degrees F. Coat an individual ramekin or oven safe bowl with coconut oil or cooking spray of choice.

Step 2: In a medium bowl, whisk together the oats, almond flour, cacao powder, baking soda and salt. Add the wet ingredients to the bowl – maple syrup, almond milk, vanilla and coconut oil. Mix until combined. Fold in the carob chips. Reserve a few for topping.

Step 3: Spoon the batter into the greased ramekin or oven-safe bowl, topping with the remaining carob chips. Bake for 15-20 minutes, depending on preferred thickness.

Step 4: Remove from the oven and anxiously await the cooling process – approximately 5 minutes. Enjoy with your favorite toppings!

Recipe adapted from Running with Spoons.  Enjoy this cacao breakfast bake!

The post Chocolate all day, errryday appeared first on The Shooks Life.