Category Archives: Uncategorized

Banana Bread Dip

Not sure where I found this recipe, probably something I took from Big Man’s World, could be his Healthy Edible Banana Bread Batter for one. I’ve been wanting to make it forever and finally got around to it. 

  • 2 tsp Stevia in the Raw
  • 1/4 tsp Vanilla Extract
  • 4 oz Organic Bananas
  • 1/2 scoop (15 g) true Nutrition Lean Vegan
  • 1 tbsp Naturally More Peanut Spread
  • 1 tbsp (9 g) Coconut Flour
  • 1 tbsp (20 g) Sweet It VitaFiber Syrup

Mix together and eat all at once, spread on toast or use as a dip with some graham crackers or fruit 😮


Single Serving Vegan Cornbread


  • 3 tbsp (32 g) Corn Meal, White, Self-rising With Hot Rize
  • 1/2 tbsp (5 g), Ground Flax Seed
  • 3 tbsp Hot Water
  • 1 tbsp Apple Cider Vinegar


Bring hot water to a boil and add 3 tbsp with 1/2 tbsp ground flax seed. Let sit for a few minutes to turn into a gel. Add 32 g of corn meal and stir well. Pour in a splash (or 1 tbsp) of apple cider vinegar. Microwave for about 2-3 minutes.

Vegan S’mores Pudding

Vegan Merangue 

  • 1 can Chickpea Brine
  • 1/2 cup Just Like Brown Sugar
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp Xanthan Gum

Chocolate Pudding (2 servings)

  • 7-8 oz Florida Slimcado
  • 1 scoop True Nutrition Vegan Optimizer Protein
  • 4 oz Water
  • 4 tbsp Cocoa Powder
  • 2 tbsp Erythritol

Vegan Protein Shortbread (16 servings)

  • 1 cup Quinoa Flour
  • 3 1/2 tbsp Cinnamon
  • 1/2 tsp Salt
  • 1 cup Coconut Oil
  • 1/2 cup Erythritol
  • 1/4 cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 4 scoops True Nutrition Vegan Optimizer Protein

Based off of this Cinnamon Shortbread Recipe

Raw Nut Thins



Raw Pepitas (whole and ground)

Raw Cashews

Flax Seeds (whole and ground)

Raw Sauce (your choice)


I think I did a 1:3 ratio of the nuts/seeds then just added enough sauce for it to stick together. The sauce adds a nice flavor too depending on what you use, I made my own raw pasta sauce with fresh tomatoes, sun dried tomatoes, garlic and onion. Roll the mixture into tablespoon sized balled and flatten inbetween two pieces of parchment paper. Preheat the oven to 150 and dehydrate for a couple of hours on a piece of parchment paper.

Strawberry Banana Protein Porridge



1 Packet Quaker Instant Cream of Wheat – Strawberries & Cream
3/4C Water
4 Large Egg Whites
1 Overripe Banana
1/4C Walden Farms Pancake Syrup


In a small pot, bring about 1/2C water to boil and add 1 packet of Quaker Instant Cream of Wheat, Strawberries & Cream flavor. In a bowl, beat 4 large egg whites with about 1/4C water. Once the cream of wheat thickens, slowly stir in the egg whites. The mixture will be very fluffy and might start sticking to the pot; stir continuously and turn down the heat. In a bowl, mash 1 overripe banana and add it cream of wheat. Stir a little and add some pancake syrup (or desired topping). This was just an experiment based on my macros (and food I had on hand) but it came out awesome! Give it a try!

Makes: 1 large bowl

Serving Size: 1 large bowl


Papaya Protein Smoothie Bowl



2C Frozen Papaya
1C Ice
1C Water
1 Scoop Cellucor Cinnamon Swirl Whey
1/4C Fat Free Cottage Cheese
Ground Flax Seed


In a VitaMix, blend 2C frozen papaya, 1C ice, 1C water, 1 scoop whey, and 1/4C cottage cheese. Top with ground flax seed. Tastes so good!

Cinnamon Apple Chia Pudding



1C Water
2T Chia Seeds
1/2C Greek Yogurt
1t Ground Cinnamon
2 Packets Truvia
1 Golden Delicious Apple


Finely chop 1 medium apple and set aside. In a large bowl, mix 1C water, 1/2C Creek yogurt, 2T chia seeds, 1t cinnamon and 2 packets of truvia (or sweetener of choice). Let sit for a few minutes while the chia seeds expand and stir in apples. Transfer to two (2C) Tupperware containers and store in the fridge overnight. You may want to mix a little warm water in it when you are read to eat as the chia seeds expand quite a bit.

Makes: 2 servings

Serving Size: ~1 1/2C