Peanut Butter Banana Breakfast Cookie Dough.

Have you ever been in a breakfast rut? Come on...y'all know what I'm talking about: cereal, oatmeal, tofu scramble, avo toast, repeat. The end. Boring, right? Yup, agreed. Sometimes you're tastebuds are just hankering for a change...and my Peanut Butter Banana Breakfast Cookie Dough delivers: not only is it packed with vitamins and healthy fats, but it literally tastes like you're eating dessert for breakfast. Even better?!: it takes about 3 minutes to make...IF THAT. Now if THAT doesn't make you wanna jump out of bed on Monday mornings, I don't know WHAT will...enjoy, guys! 

  Peanut Butter Banana Breakfast Cookie Dough. 

Peanut Butter Banana Breakfast Cookie Dough. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 overripe banana, mashed

2. 1/3 cup old fashioned oatmeal

3. 1 T powdered peanut butter

4. 3 T all natural peanut butter

5. 1/4 tsp cinnamon (optional, but recommended)

6. Toppings of choice (delish with fresh raspberries!)

Method 

1. Combine all ingredients in a medium sized mixing bowl and stir well. 

2. Scoop cookie dough into a small serving bowl and top as desired. Serve! 

Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes.

Nobody alive can deny the fact that breakfast is not only the most important meal of the day, but also the most delicious. I mean, come on--is there anything on earth better than a tall stack of perfectly fluffy flapjacks after a long day?! Nope. Nothing. 

One of the coolest things about breakfast is the diversity of dishes and flavor combos--you've got sweet, salty, warm, cold, comforting not, fresh, the list goes on and on. I'm generally a "sweet" or "fresh" brekkie eater: I can't go a day without my nice cream, oatmeal, and smoothies! But some days a girl just needs to eat breakfast twice...because there's just too many options!! And this, my friends, is my theory of how "breakfast for dinner" was born...along with this delicious recipe :) enjoy!

               Vegan Sunday Brunch. 

Savory Breakfast Bowl and Roasted Potatoes. 

        Veggieful "meaty" goodness!

       Crisped to perfection...no oil needed!

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes. Vegan, gluten-free. Serves one. 

Ingredients

Breakfast bowl

1. 2/3 cup TVP granules

2. 1/4 tsp poultry seasoning

3. 1 T braggs liquid aminos

4. 1/4 cup chopped red onion 

5. 2 tsp minced garlic 

6. 1/2 cup sliced mushrooms 

7. 1/4 cup sliced grape tomatoes

8. 1 cup fresh spinach, chopped

9. Black pepper, to taste

Potatoes

1. Two medium Yukon gold potatoes, sliced into wedges

2. Braggs aminos, drizzle

3. Spices of choice, to taste (I opted for onion powder, garlic powder, black pepper, and a little cumin! Delish!)

4. Ketchup for serving, optional 

Method

Breakfast Bowl

1. Combine TVP and poultry seasoning in a medium microwaveable bowl and mix. Add 2/3 cup water and 1 T aminos and stir. Nuke 2 minutes. 

2. Line a small soup pot with water and satire onion and garlic until soft and fragrant. Add mushrooms and cook 2 minutes. 

3. Stir in cooked TVP "meat" along with tomatoes. Add a splash of water and stir. Cook over medium heat for 5 minutes. 

4. Stir in chopped spinach off of heat until wilted. Season with pepper and spoon into serving dish. 

Potatoes

1. Place potato wedges into large bowl and drizzle with aminos. Sprinkle with spices and stir well to coat. 

2. Spread coated potatoes over a parchment-lined baking sheet and roast at 400 degrees F for 25 minutes. 

3. Remove from oven and let cool 10 minutes. Serve alongside breakfast bowl, with ketchup on the side, if desired. 

Gluten Free Protein Cake Donuts with Peanut Butter.

You need these in your life. These Protein Donuts are gluten free, oil free, sugar free, and super high protein (obviously, according to the name, haha), and delicious. All you need is about 35 minutes in the kitchen TOTAL to make them even more impressive! Add a little peanut butter for dipping goodness, and these little guys become a perfect combo of protein and carbs-the ultimate post workout snack! Enjoy!

Gluten Free Protein Cake Donut. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup gluten free oat flour

2. One scoop vegan protein powder (I used Sunwarrior vanilla)

3. One packet stevia powder

4. 1/2 tsp baking powder

5. Scant 1/2 cup water

Method 

1. Combine flour, protein powder, stevia, and baking powder in a medium sized bowl and mix well. 

2. Add water, stirring in as you go to avoid clumping. 

3. Pour batter into mini donut silicone/nonstick pan and bake

 350 for 25-30 minutes, until firm. 

4. Let cool 10 minutes before removing. Serve with PB! 

Flax 'n Protein Power Balls!

If you have followed me or my recipes for any length of time at all, you already know that I'm pretty much OBSESSED with flaxseed. I'm also pretty obsessed with protein powders...and the only thing better than these two things enjoyed separately, is these two things COMBINED! All you need is rice protein, ground flaxseed, stevia, water, and 5 minutes prep time (and a few hours in the fridge)...then BAM! Just like that, new fave recipe. That was easy.

Flan 'n Protein Power Balls!

"I'm so cute."

Flax 'n Protein Power Balls!
Vegan, Gluten-free. Serves one.




Ingredients
1. 1/4 cup rice protein (brown rice or regular)
2. 2 T ground flaxseed
3. one packet stevia powder
4. 3-4 T water


Method
1. In a medium-sized bowl, mix protein powder, flax, and stevia.
2. Add water 1 T at a time until you get a workable consistency--don't add so much as to make them gummy...you just want them pliable.
3. Divide dough into 6 small sections and roll into balls.
4. Place power balls on a small plate, cover, and refrigerate for 1 hour or more, to firm up a bit.
5. Remove from fridge and enjoy!

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. 

  AHMYGOSH ITS SO GOOOOOOOOD!

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

Ingredients

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

Method 

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!

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.

Ingredients

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

Method

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! 

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. 

Ingredients

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 

Method

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! 

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. 

Ingredients

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

Method

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!

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. Very overripe banana, mashed well

3. 1/4 tsp cinnamon

4. 10 drops toffee flavored stevia

5. 2 T water 

Method

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 

2. Let cool and carefully remove. Slice evenly and serve. 

Chocolate. Chip. Cookies. OHHHH MYYYY GOSHHHH.

The title of this post says it all. I mean, COME ON GUYS IT'S CHOCOLATE CHIP COOKIES. What else is there to say?! 

            Chocolate Chip Cookies!

                    Ummmmm yeah. 

      My mouth is watering...another batch, please! 

    Chewy, chocolate-y vegan goodness!

Chocolate Chip Cookies! Vegan, gluten-free. Serves one (seriously!). 

Ingredients

1. 1/2 cup instant oatmeal 

2. One overripe mashed banana

3. 1 T raw cacao nibs (you can also use Lilly's stevia sweetened chocolate chips...these are amazing! I just didn't have any this morning 😭)

Method

1. Mash your banana in a medium size bowl. Add remaining ingredients and mix well. 

2. Using a spoon, scoop out about 2 T of "dough" at a time and form into cookies. Repeat until dough is gone. 

3. Place cookies on a parchment lined baking sheet and bake at 350 F for 20 minutes. Let cool and eat! (Perfectly acceptable as a breakfast item 😄👏🏻👏🏻👏🏻)

CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 

Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit chat...you all have waited long enough for another TFVG recipe!

This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oatmeal

2. 1 T chia seeds

3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple juice...no yucky syrup, please!)

4. 1/2 cup frozen mango chunks, thawed*

5. 1 cup coconut milk

6. 10 drops liquid coconut stevia

7. One small VERY OVERRIPE kiwi

Method

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.

2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS

World's Creamiest (Vegan) Strawberry Vanilla Smoothie. Secret Ingredient Revealed!

So I was going to save this one for The Fit Vegan Ginger Cookbook...but I can't do that to you guys. I love you too much...and I love this SMOOTHIE too much! Oh my goodness gracious. Talk about delicious...this smoothie is literally so creamy you will collapse in your seat (although I hope you don't because then you might knock it over and waste the goodness...)! And you will NEVER BELIEVE my secret ingredient...are you ready for this?! CAULIFLOWER!!!! Yup, I went there. And boy--are you gonna be glad. Enjoy, darlin's 😄

    World's Creamiest Strawberry Vanilla Smoothie. 

There's a reason creamy and dreamy rhyme...

World's Creamiest Strawberry Vanilla Smoothie. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen strawberries 

2. 4 oz. raw cauliflower, steamed and cooled completely (chilling in the fridge wouldn't hurt if you have the time!)

3. 15 drops vanilla flavored stevia

4. 1/2 tsp vanilla powder

5. 1 cup vanilla unsweetened almond milk 

Method 

1. In your vitamix, combine frozen strawbs, chilled

Cauli, vanilla, stevia, and milk. Blend low to high until silky smooth and luscious looking. 

2. If you can resist drinking this straight from the blender, pour into a tall glass and enjoy!

Orange Juice Bowl.

Ok, people. It's here. The age of the Juice Bowl. We've had smoothie bowls, we've had oatmeal bowls, we've had Nogurt bowls. But, alas--a new era is yon us...the era of The Juice Bowl. This simple breakfast is so refreshing for those hot, humid mornings (like this one! At least in Newark, Delaware!), or for a
hydrating afternoon snack. Get creative, too! If you're not into oranges, try grapefruit or even lemons or limes! Just note that if you do opt for sour citrus fruits for your juice bowl, you will want to sweeten it significantly more than if you follow the recipe. Regardless, enjoy your juice bowl! 

               Orange Juice Bowl. 

            Mega toppings! 😍😍😍😍

   "Smoothie bowls ain't got nothin' on me." --Orange Juice Bowl. 

Orange Juice Bowl. Vegan, Gluten-free. Serves one. 

Ingredients 

1. 2 medium size oranges, peeled 

2. 1 cup water

3. 2 T protein powder of choice

4. 10 drops orange flavored stevia

5. 2 tsp psyllium husk powder

6. 1/2 tsp chia seeds

7. 1/2 tsp shredded coconut

8. 1/2cup fresh blueberries 

9. Cinnamon, optional

Method

1. In your vitamix, combine oranges, water, stevia, and protein powder. Blend until smooth. 

2. Pour into a bowl and mix in psyllium powders. Add blueberries and stir. Top with chia, coconut, and optional cinnamon. Enjoy! 

Blueberry and Blood Orange Smoothie Oatmeal Parfait.

This one's kind of a mouthful...but this insanely delicious breakfast of mine (enjoyed this morning, as a matter of fact!) DESERVES an epically long title! But long title does NOT mean long prep time; you can whip this bad boy up in about 15 minutes, start to finish. And this can definitely go for a lunch or snack as well as a breakfast...dinner is acceptable, too! Whenever you opt to enjoy it, I know you will! 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. 

          Look at those luscious layers!

  I'm literally drooling. This was so good!

SERIOUSLY. LOOK AT THOSE COLORS. 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup raw old fashioned oats

2. 5 oz. silken firm tofu

3. 2 tsp Apple cider vinegar 

4. One packet stevia

5. 1 medium size blood orange, peeled

6. 1 cup frozen blueberries

7. One scoop protein powder of choice 

8. One packet stevia (omit if protein is sweetened)

9. 2 tsp grated ginger

10. Ginger powder for garnish

Method

1. In a small trifle bowl, spread raw oats on bottom. 

2. In your food processor, blend tofu, vinegar, and stevia until smooth. Spread evenly over oats. 

3. Blend remaining ingredients in your vitamix until smooth and creamy. Spoon over Nogurt and garnish with ginger. 

Healthified Raisin Bran Cereal.

When I was little, one of my favorite cereals of all time was raisin bran. Hotel breakfasts were a highlight of vacation because I could stock up (for FREE!) on snack size boxes of my beloved crunchy best friend. However, when I got a little older and realized how secretly UNhealthy this "health claiming" cereal is, I was shocked...and heartbroken. Now that I'm vegan, I've started getting very good at making what I peevishly call "copycat recipes": vegan makeovers of non-vegan fave foods. This is one of those such makeovers! And it couldn't be simpler. An added bonus?! High in protein, only 3 ingredients, AND grain free. Looks like someone's having a NOT SO BORING bowl of cereal in the morning :)

             Healthified Raisin Bran. 

      Crunchy. Raisin-y. YUMMMMMY!

Healthified Raisin Bran Cereal. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup TSP (textures soy protein) flakes*

2. 3 T raisins

3. 1/2 packet stevia

4. Plant based milk of choice 

Method

1. In a medium size bowl, combine tsp, raisins, and stevia. Mix well to coat with stevia. Add milk and serve! So simple and delish. 

*TSP is different than TVP. For this specific recipe, you want to make sure you use TSP FLAKES, by granules. I use NOW Foods brand (sold on Amazon). 

Ginger Grapefruit Frosty.

Dare I say it? I think SUMMER HAS ARRIVED, guys!!!! And I am one happy little vegan :) as a mostly raw vegan, I have to admit I really struggle in the winter...I always want warm, cooked food because I'm always cold 😓 but summer?! Bring on the smoothies and nice creams! I rarely if ever cook during the summer months--it's wonderful! Food prep takes less time, AND you don't heat up the house with the oven, thus, you can get away with not turning on the AC 👌😂 

This zesty frosty is the perfect refreshing treat after a hot day like today! Enjoy. 

                Ginger Grapefruit Frosty. 

            Energizing, sweet, tangy, and lightly spicy. PERFECTION! 

Ginger Grapefuit Frosty. Vegan, Gluten-free. Serves one. 

Ingredients

1. One grapefruit, frozen in sections

2. 2 tsp grated ginger

3. 1 T maple syrup or maple flavored agave nectar

4. 1-1 1/2 cups cold water

Method

1. Place frozen grapefruit sections in a strainer and briefly rinse under warm water. Place in vitamix with all ingredients and blend low to high until frothy and smooth (add water as needed). Enjoy! 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola.

It's the season...peaches! Aka HEAVEN in the form of a luscious little fruit. Super easy and quick to make, this nutrition packed smoothie bowl is sure to please even the non-vegans 👌 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola. 

The whole package. YUM ALERT Y'ALL!

                   NOMMMMMMMMMS. 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups frozen sliced peaches

2. 5 oz. silken tofu

3. 1 cup cashew milk (almond works well here, too)

4. 1/2 cup raw tvp granules

5. 2 T flaxseed

6. 1/2 tsp cinnamon

7. One packet stevia

Method

1. In your vitamix, blend peaches, tofu, and milk of choice. Pour into large bowl. 

2. Mix tvp, flax, cinnamon, and stevia in a medium size bowl. Top smoothie with gRAWnola crumble and serve immediately. Enjoy!

Apple Pie Breakfast Bowl.

So, I'm a couple days late....but National Apple Pie Day just passed this past week! And in true "better late than never style, here's my belated (but WORTH THE WAIT!) recipe for this celebratory worthy holiday 💃😋

          Apple Pie Breakfast Bowl. 

    Guilt-free apple pie for brekkie? Yes. 

Apple Pie Breakfast Bowl. Vegan, gluten-free. Serves one. 

Ingredients

1. One small apple, chopped

2. 5 drops liquid stevia

3. Generous sprinkling of cinnamon

4. 6 oz. silken tofu

5. 1/2 tsp Apple pie spice 

6. 2 tsp vinegar

7. One packet stevia

8. 2 T flaxseed

9. 2 T raisins

10. Apple pie spice for garnish

Method 

1. In a medium size microwave safe bowl, mix you Apple chunks, liquid stevia, and cinnamon. Nuke one minute. 

2. In your mini food processor, combine tofu, packet stevia, vinegar, and Apple pie spice. Blend until very smooth. 

3. Add warm apples and Nogurt to a medium size bowl, along with flax and raisins. Top with Apple pie spice and enjoy! 

Two-minute Banana Bread. Grain free!

Busy mornings mean quick breakfasts...but quick doesn't have to mean gross guys! (Or unhealthy, but that's a given I think...👌). This "Two-minute Banana Bread" is the perfect breakfast: chock full of healthy fiber to keep you full, carbs for sustained energy, and vitamins and minerals for wellness. When combined with a protein-rich smoothie (add protein powder to any of my smoothie recipes! All are in my recipe file!), this quick and easy microwave recipe turns into a perfect breakfast. Enjoy! 

           Two-minute Banana Bread. 

      Insane. SOOOO GOOD AND SO EASY!!

Two-minute Banana Bread. Vegan, Gluten-free. Serves one. 

Ingredients

1. One overripe banana 

2. 1/4 cup flaxseed

3. 1/4 tsp cinnamon

4. 1/2 tsp baking powder

Method

1. Pretty much the same procedure as a regular mug cake...in a medium size bowl, mash your naner and mix with remaining ingredients. 

2. Spread batter into a smallish microwave safe pie dish. Nuke two minutes. Done!