Tag Archives: low carb

Vegan Protein Thin Mints

I finally found the perfect way to use this (nasty) hemp protein!! I meant to follow a recipe to a T, and of course, it didn’t turn out so I had to tweak it a little. I found this Raw Thin Mint recipe from PurelyTwin’s and thought, hey, what the hell… What’s the worst that could happen? I waste a little cocoa powder and coconut oil? Meh, no sweat. So I gave it a try and had to keep adding ingredients because 98g of coconut oil is a lot! So here’s the recipe…


  • 1 tsp Pure Peppermint Extract
  • 98 g (7 tbsp or about 1/2 cup) Coconut Oil 
  • 24 g (48 tsp or 1 cup) Stevia in the Raw
  • 50 g (10 tsp) Unsweetened Cocoa Powder
  • 100 g (10 tbsp) Hemp Protein Powder


Mix all ingredients well and separate into 10 g servings. Best kept in the freezer. They actually aren’t too hard to bite if you keep them thin enough. The texture is good and you can barely tell they are mostly made of that yucky hemp powder! 

Serving Size: 10 g

Servings: about 25



Raw Zoodles with “Meat” Sauce



1 Large Zucchini, spiralized
1/4 Peeled Sweet Potato, diced
1/4C TVP
1/2C Raw Tomato Basil Sauce:


To make the Tomato Basil Sauce, section a giant tomato to fit into your food processor and add a handful of fresh basil, 1t garlic paste, 1/8t xanthan gum, 1/4C pistachios and salt to taste. This makes about 6 servings (1/2C each). Then soak 1/4C TVP with 1/2C of the raw tomato basil sauce overnight. Spiralize 1 large zucchini and chop up about 1/4 of a peeled sweet potato. This is the perfect combination of protein, carbs and fats. So incredibly simple too.

Tomato Basil Sauce Makes: 6 servings

Serving Size: 1/2C

raw tomato basil sauce

Kabocha Balls



5 oz Roasted Kabocha
4T Fresh Ground Peanut Butter
4T Coconut Flour
4T (28g) Just Like Sugar – Brown Sugar
1t Pumpkin Pie Spice


In a large bowl mix 4T coconut flour, 4T (28g) Just Like Sugar – Brown Sugar, and 1t pumpkin pie spice. Then add 5 oz roasted kabocha and 4T fresh ground peanut butter and mush well until thoroughly mixed. Spoon out 12 portions and roll into balls. Store in the freezer.

Makes: 12 Balls

Serving Size: 1 Ball


Kabocha Stew



1C Red Onion, chopped
1C Celery, chopped
2C Carrots
2C (16 oz) Kabocha Squash, roasted
2C (8 oz) Water
1/4C Peanut Flour
1T Cinnamon, ground
1T Red Pepper Flakes, ground
2t Adobo
Coconut Oil Spray


Spray a pot with coconut oil and add 1C chopped red onion and let simmer. Add 1C chopped celery and put a lid on the pot allowing the onion and celery to soften for about 10 minutes. Add 2C shredded carrots and put the top on for another 10 minutes. Add 2C roasted kabocha and 2C water, stir to combine. Add all of your spices; 1/4C peanut flour, 1T cinnamon, 1T ground red pepper, and 2t adobo spice. Put the lid on for another few minutes and serve. Great over rice as a vegan dish or served with a protein and a carb.

Makes: 5 servings

Serving Size: about 9.5 oz


Kabocha Flax Muffin



1 oz Roasted Kabocha
1T Coconut Flour
1 Whole Egg
1T ground flax
2.5 oz Skim Milk (or other milk of choice/water)
1/4t Baking Powder
1/4t Pumpkin Pie Spice
Sweetener of choice
Coconut Oil Spray


Beat 1 oz roasted kabocha, 1T coconut flour, 1 whole egg, 1T ground flax, 2.5 oz milk of choice (or water), ¼t baking powder, ¼t pumpkin pie spice, and of sweetener of choice (I used 1 packet of Truvia) with a hand mixer. Spray a mug with coconut oil and pour in batter. Microwave for 2 minutes and flip on a plate. I topped mine with 1 oz cottage cheese, cinnamon and some Walden Farms Pancake Syrup. This little muffin is so moist and fluffy! I actually based it off of this Gluten Free Pumpkin Flax Single Serve Muffin. Thanks Sugar-Free Mom!!

Makes: 1 Muffin

Serving Size: 1 Muffin (w/out toppings)


Guanabana Protein Pancakes



1/4C Guanabana Pulp
2 Large Egg Whites
1/4C (1 oz) Blue Diamond Almonds – Toasted Coconut
1 Scoop Isopure Zero Carb – Cookies and Cream
1t Stevia In the Raw
1t Ground Cinnamon


In a VitaMix, blend approximately 1/4C guanabana pulp, 2 large egg whites, 1 oz (about 28 nuts) toasted coconut almonds, 1 scoop Cookies and Cream Whey, 1t Stevia In the Raw, and 1t ground cinnamon until smooth. Spray a pan with coconut oil and pour in batter.

Makes: about 3 pancakes

Serving Size: 3 pancakes


Fresh Fish Loaf



1C 100% Whole Grain Old Fashioned Oats
1T Crushed Red Pepper Flakes
1T Italian Seasoning
1T Garlic Powder
25 oz Raw Zucchini, shredded
48 oz Tilapia (fresh or frozen)
1 can Mackerel In Hot Tomato Sauce
2T Organic, Unpasteurized Apple Cider Vinegar
4 Large Egg Whites


In a VitaMix, grind 1C 100% Whole Grain Old Fashioned Oats, 1T Crushed Red Pepper Flakes, 1T Italian Seasoning, and 1T Garlic Powder into a flour. Transfer to a large (emphasis on large) bowl. Add 25 oz Raw Zucchini (shredded), 48 oz Tilapia (finely chopped), 1 can Mackerel In Hot Tomato Sauce, 2T Organic, Unpasteurized Apple Cider Vinegar and 4 Large Egg Whites. Mix very well. Line two loaf pans with parchment paper and pour in batter. Bake at 350F for at least an hour. I sliced each loaf into 10 pieces. Since this makes such a big batch I just cut it all up and stored it in the freezer. I take what I want with me to work for lunch and it pretty much thaws out by the time I’m ready to eat it.