Sunday, September 27, 2015

Overnight Chocolate Protein Fudge Bars.

Yep, it's the recipe I teased you all with yesterday morning via Instagram...behold: the best thing you will ever eat. Enjoy! 

Overnight Chocolate Protein Fudge Bars. 

I topped mine with pomegranates and coconut! Delish!

Chocolates, fudgy goodness. 


Overnight Chocolate Protein Fudge Bars. Vegan,  gluten-free. Serves one. 

1. Two scoops chocolate protein powder (I used a blend with pea protein--pea is ESSENTIAL! Vega is a great choice.)
2. Two teaspoons agar powder 
3. 1/2 cup water
4. Stevia (optional-omit if protein is already sweetened)
5. Toppings/mixins of choice

1. Mix protein powder and agar I'm a medium bowl. Add water and mix well until a dough forms. 
2. Form two "bars" and place on a plate. Cover with foil and refrigerate overnight. Top as desired in the morning and enjoy!

Thursday, September 24, 2015

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

1. 3 oz. sliced white onion
2. 3/4 cup great northern beans (chickpeas would be Delish too!)
3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)
4. One large tangerine, sectioned
5. Lettuce for serving 

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 
2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 
3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

Sunday, September 20, 2015

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

1. 1 cup canned lentils
2. 2 T ground golden flaxseed
3. 1 T coconut flour
4. 1 cup coconut milk
5. 1/4 tsp garlic powder
6. 1/8 tsp each onion powder and ginger
7. 1 cup frozen broccoli florets
8. 1 cup fresh broccoli sprouts 
9. 4 T powdered peanut butter 

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 
3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Thursday, September 17, 2015

Almost Instant Apple Pie Oatmeal Casserole.

Almost Instant Apple Pie Oatmeal Casserole.

As much as I ADORE the season of fall, it does mean one thing I'm NOT so fond of...colder weather...specifically, colder mornings. I THOROUGHLY enjoy my 85 degree and humid July morning runs...all the heat, all the time, baby ;) So when the weather starts cooling down during the day, the temps in the morning get QUITE chilly. This week is a perfect example--I was still running in tank tops last week...and then woke up Monday to a 51 degree 7 mile run! Quite a shock to the system. Anyway....long story short (well, not really...sorry guys...I know you're all just like "GIMME THE RECIPE!" I'm getting to that...hehe), these chilly mornings (i.e. chilly morning RUNS) have got me craving warmer breakfasts, infused with those comforting autumn flavors we all love so dearly. Now this craving for cooked brekkies isn't a bad thing at all...except on the days I OPEN at work. This Saturday was one such day. I arrived back at my apartment after a brisk 5 mile, 5 am run FAMISHED (as usual, lol) and craving a big warm bowl of apple pie style oat. I knew I didn't have time though--I had to be at work at 8:15! So that's when the wheels started a turnin'. I decided to try and make my fave apple pie oats IN THE MICROWAVE, since I was pressed for time on this particular morning. I honestly wasn't sure what to expect...nothing beats a good bowl of stovetop oats...mmmmm. But this little guy really delivered! Not to mention it took 5 minutes to make...SCORE, ANNA! Enjoy, guys. :)

Almost Instant Apple Pie Oatmeal Casserole. Vegan, Gluten-free. Serves one.

  1. 1/2 cup oatbran
  2. 1 cup almond milk
  3. 1/2 cup unsweetened applesauce
  4. one very small apple, chopped
  5. 1/4 tsp cinnamon
  6. 1/8 tsp ginger
  7. pinches of nutmeg and allspice
  8. one packet stevia
  1. Mix dry ingredients in a medium size bowl. Add almond milk, apple, and applesauce and mix well. 
  2. Microwave on high for 3 minutes. Let cool and enjoy! 

Thursday, September 10, 2015

Harvest Protein Stuffed Peach.

September is a weird month, food wise...for me at least. I'm always ready to dive in to fall foods (this winter squash, pumpkin, dark leafy greens, etc...), but summer produce is still in season! It's quite the dilemma, honestly. And then I thought "why not MIX THE TWO?! SUMMERY HARVESTY GOODNESS!" And that, my friends, is how this luscious mess was created. Behold...the Harvest Stuffed Peach. Enjoy!

    Harvest Protein Stuffed Peach. 

                 Deeeeeelish galore. 

        Oh yeah. That's the stuff. 

Harvest Protein Stuffed Peach. Vegan, gluten-free. Serves one. 

1. One XL peach, preferably overripe
2. One scoop vanilla protein powder (a protein with pea protein works best)
3. 1 tsp raw unsalted pumpkin seeds
4. Cinnamon for garnish 

1. Slices around top of peach and scoop out inside and pit using a spoon.  
2. Place protein powder in a small bowl and mix with water until a "frosting" forms. Spoon into hollowed out peach. 
3. Top peach with pumpkin seeds and sprinkle with cinnamon. DONE! Easy peasy! 

Sunday, September 6, 2015

Apple Fennel "Zoodlecini"

Fennel and apple are two flavors that were MEANT to be together...and when served over spiralized zucchini fettucine noodles (aka "Zoodlecini!") and tossed in a tangy basil cream sauce...well, enough said, right?! Enjoy!

           Apple Fennel "Zoodlecini". 

                         So good!

Apple Fennel "Zoodlecini". Vegan, Gluten-free. Serves one. 

1. One extra large (or two small-medium) zucchini 
2. 4 oz. Morinu silken soft tofu 
3. 2 tsp white wine vinegar 
4. 1/2 tsp dried basil
5. Onion and garlic powder to taste (approx. 1/4 tsp each)
6. 3 T water
7. One small fennel bulb, thinly sliced
8. One very small apple,  chopped
9. Dash of braggs aminos
10. 1/2 tsp hemp seeds for garnish 

1. Spiralize your zucchini into fettucine noodles and place in a large bowl. 
2. In your food processor, combine tofu, vinegar, water, and spices and blend until smooth. 
3. Add cream to zucchini noods and mix well. Serve in large dish. 
3. Shred your Apple (I used my food processor!) and mix with sliced fennel and aminos. Serve over noodles and top with hemp seeds. 

Friday, September 4, 2015

Tangerine Spice Oatmeal.

No into to this one because it's so good YOU NEED TO GO MAKE IT THIS INSTANT. Convincing enough?! Enjoy, guys. 

          Tangerine Spice Oatmeal. 

                       So creamy. 

              OHHH EMMM GEEEE. 

Tangerine Spice Oatmeal. Vegan, Gluten-free. Serves one. 

1. 1/2 cup quick instant oatmeal
2. 2 T raisins
3. 1 cup almond milk or other plant based milk
4. One packet stevia
5. 1/4 tsp allspice
6. One small tangerine, sectioned

1. In a large microwave safe bowl, mix oats, allspice, and stevia. Add plant based milk and raisins and stir well. 
2. Microwave for 1:30-2 minutes, depending on the consistency you want for your oats (I wanted mine a little soupier, so I added a little more almond milk and opted for a little less time in the micro.). 
3. Stir and let sit approximately 5 minutes, for top to harden slightly. Place tangerine slices around edges of bowl and serve. 

Thursday, September 3, 2015

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

1. 3 cups raw butternut squash cubes
2. 15 drops vanilla stevia
3. 1/3 cup tvp granules
4. One packet stevia
5. 1/4 tsp cinnamon 
6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)
7. Two teaspoons maple syrup
8. Cinnamon for topping

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 
2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 
3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!