Snacks on the go, that’s kind of my favourite thing these days. With my schedule being so super hectic, trying to juggle my time between friends & family, blogging, work and reading - food-on-the-go seems to be the smartest choice every single time. And you know what’s more amazing than having a food-on-the-go? Those that you can make few hours before, better if you can keep them for days in the fridge. Not only are they a  life saver but also, it lets you save a lot of time.

I don’t like getting hungry when I’m not at home as it is a bit difficult to get food around. I am in a city where veganism isn’t mainstream yet plus people have this distorted view of what healthy really means. Though I don’t consider myself the paragon of ‘healthiness’, I always choose the healthiest available food. But I digress!

My personal favourite is overnight oats. It is so easy to make- no heating or cooking involved. Just a lot of soaking, and the toppings are endless. The best thing about this is that it keeps in the fridge for days.



Overnight Oats with Strawberry Compote


Ingredients


1 cup organic traditional rolled oats
1 cup organic soymylk (or any mylk of your choice like almond, coconut, hazelnut, etc)
2 tbsps organic raw dark agave nectar (can be subsituted with maple syrup)

Strawberry Compote
4 pieces frozen strawberries (or 1/2 cup frozen raspberries)
2 tbsps water
1 tsbp organic raw dark agave nectar

Method

Stir the first three ingredients in a bowl. Transfer to a container, cover and let soak in the fridge overnight.

For the compote, mix all ingredients of the strawberry compote in a pot and simmer in low heat until the water has evaporated and the mixture has caramelised.

Let strawberry compote cool down a little bit. You can either mix the two together or use the compote as a topping. It’s delicious either way.

Serve in a glass jar and top with banana slices, dried fruits, seeds or nuts. Best serve cold.

Will keep in the fridge for 3 days.

Pancakes, who doesn't love pancakes? I love them so much that I would want to eat them everyday if I could. It just so happens that I like to eat pretty things that I can't stand not properly plating my food, hence more time and more work needed which I don't always have the patience and time for.

But whenever I feel like eating a little bit fancier than my usual smoothie bowls which is far easier than this already super easy recipe, I go for pancakes and a pancake tower no less.

I like my pancakes healthy, therefore, this recipe contains no bad cholesterol from eggs or dairy and no artificial refined sugar as I used well-ripened, spotty and super sweet bananas as substitute for the two. These may not be as fluffy as the usual pancakes we get at Maccas or Pancake House but these are definitely good for you.

This recipe is actually pretty easy to follow, all the more if you have a food processor or a blender. No sifting needed, just some measuring cups, measuring spoons, a fork and a bowl (if no food processor or blender available), and you're good to go.

Also, have I mentioned that excluding the toppings and the chocolate drizzle that the actual recipe only calls for 5 ingredients which you can easily find in your kitchen cupboard. They're easily substituted too.

Indulge yourself with this super easy healthy pancake recipe!

Banana Pancake Stack

Ingredients


3 medium-sized ripe bananas
1 cup wholewheat flour*
1/2 cup soy mylk**
1 tsp pure vanilla extract
1/4 tsp baking powder


Method


Blend all ingredients in a food processor or blender until thoroughly mixed and it has come to a homogeneous consistency.***

Heat a non-stick frying pan over a medium heat. Add 1/4 cup of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.

Cover the pan for 30 seconds or until the top dries out that it's okay to turn it over . Cook until both sides are golden brown.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Stack them nicely or however you want to eat them and serve with drizzles of chocolate ganache and lots of fresh & dried fruits or seeds.


* wholewheat flour can be substituted with gluten-free oat flour
** soy mylk can be substituted with any liquid or plant & nut-derived mylk
*** if no food processor or blender at home, you can just mash the bananas first in a bowl with a fork and mix all the ingredients after

Enjoy! And let me know how it went for you. Questions? Leave me a comment. - S xx