Tag Archives: nutrition

No-Bake Vegan Cookies-and-Cream Protein Bars


Ingredients

  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips

Directions

In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g

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Waffle Greens


Ingredients

  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract

Directions

Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple 👍🏻👍🏻

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Apricot Newtons



Ingredients

Crust:

  • 147 g Almond Flour
  • 19.2 g Apricot Kernels, ground
  • 18 g (2 Tbsp) Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Homemade Applesauce

Filling:

  • 10 oz Dried Apricots
  • 1 Lemon, peeled
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon

Directions

In a VitaMix, grind about 20g  apricot kernels into a fine powder. Add about 150g almonds or almond flour, 18g coconut flour, 1/2 tsp salt, and 1 1/2 tsp cinnamon. Transfer to a large bowl and set aside. Blend fresh apples into applesauce and measure out 4 oz of applesauce into the mixture. Stir until fully combined and no lumps remain. Divide in half and press into 6 silicon molds. Then, in a food processor, combine 10 oz dried apricots, 1 peeled lemon, 1/2 tsp salt, and 1/2 tsp cinnamon. Process until smooth and divide into the 6 molds. Top with remaining crust mixture. Bake at 350F for 30 minutes. Store in the freezer until ready to eat. They are great straight out of the freezer as they don’t freeze solid.

Adapted from: Jay’s Paleo Fig Newtons
Makes: 6 pastries

Serving Size: 1 pastry

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…

Ingredients

  • 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

Directions

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

  

Protein Gingersnaps

  
Ingredients

Directions

Measure 90 g Vitafiber syrup and heat in a sauce pan until it starts bubbling. Measure out remaining ingredients in a separate bowl while the Vitafiber syrup warms. Soft with a fork to make sure all the dry ingredients are mixed well. Once syrup starts bubbling, remove from heat and mix in dry ingredients with a fork until well combined. After it is thoroughly mixed, roll into a log and cut into 10 pieces. Press cookies slightly into a patty form. Bake at 350F for 5-8 minutes. Note: the longer you bake, the crunchier the cookie will be. As the cookies cool they will harden. The person that thought of this was a genius. Only 35 calories per cookie!!

Adapted from: Quest Nutrition Glazed Ginger Snap Cookies

 Makes: 10 cookies

Serving Size: 1 cookie

 

Single Serving Pumpkin Cornbread

  

Ingredients 

  • 2 Tbsp Cornmeal
  • 3 Tbsp Whole Wheat Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 1/2 oz Pumpkin Puree
  • 1 1/2 oz Water

Directions 

Mix 2 Tbsp Cornmeal, 3 Tbsp Whole Wheat Flour, 1/4 tsp Baking Powder, 1/4 tsp Baking Soda, and 1/2 tsp Cinnamon. Add 1 1/2 oz Pumpkin Puree and 1 1/2 oz Water. Microwave for 1:30, flip, microwave :30, transfer to a plate, slice, microwave :15. Voila. #sofluffy #perfection

  

Raw Zoodles with “Meat” Sauce

  

Ingredients

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

Directions

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