Sunwarrior Protein Powder Review and Protein Power Balls.

As you can imagine, I'm a pretty frequent flyer at my local health food store. It's pretty small and doesn't carry much, but it holds me over until I can make a trip to the nearest Whole Foods on my way back from my skating lessons. 

With that said, all the employees in my little health food shop know me by name. I walk in and they pipe up "Hey Anna! How's it going today?" I'm a regular. I was thrilled to discover that they started carrying Sunwarrior protein powders a couple weeks ago. I had been DYING to try the brand (I've heard great things!), and couldn't wait to get my hands on some! The employees graciously gave me about 5 sample packs so I wouldn't have to purchase the big container, just in case I didn't like it. But, as luck would have it--this stuff is great! It's really worth all the hype! And with a whopping 20 GRAMS of plant based protein per 100 calorie serving, this is the most protein-dense (per calorie) powder I've found. I've only tried the natural flavor, butI'm  excited to try the vanilla as well (I'm not a chocolate gal). 

As a recipe developer, it's literally IMPOSSIBLE for me to eat anything without creating a recipe out of it. And it's even worse when I fet handed NEW PRODUCTS! It's play time! 

These Protein Power Balls are super yum and so quick to make. The ingredients are very flexible--I used what I had on hand, and you can absolutely do the same. Get creative! You really can't screw these guys up. 

                 Protein Power Balls. 

                       Mid-munchies!

Protein Power Balls; Vegan, Gluten-free. Serves one (makes about 5 balls). 

Ingredients 

1. 1/2 cup fruit or veggie purée of choice (I used butternut squash. You can also use mashed banana, prune purée, pumpkin, carrot, applesauce, you name it. The possibilities are endless!)

2. One packet Sunwarrior natural flavor protein powder (or 1/4 cup of other protein powder)

3. One packet stevia

4. Cinnamon to taste

Method 

1. In medium size bowl, place 1/4 cup of the purée. Add the protein powder and mix. Add the rest of the purée along with stevia and cinnamon and mix well. 

2. When throuougly mixed (should e consistency of "dough"), roll into balls, place in parchment lined plate and cover with foil. Freeze about 30 minutes. Let thaw about 5-10 minutes before eating. Enjoy!

Mint-Carob Nice Cream.

When I was younger (and ate ice cream!), my ABSOLUTE FAVORITE FLAVOR was mint chocolate chip. There was NOTHING I loved more than a yummy mint chocolate chip ice cream on a hot summer day. Cool, rich, creamy, perfection. Ahhhhhhh. So refreshing. My fellow mint chocolate chip lovers, REJOICE! This "Mint-Carob Nice Cream" tastes EXACTLY LIKE THE REAL THING! Actually, no. IT'S BETTER! And it's so incredibly healthy! You have to make this...even if mint chocolate chip ice cream isn't your favorite, THIS FLAVOR WILL BE! It's definitely mine! 

             Mint-Carob Nice Cream. 

You reaaaaaaalllly want to make this. Trust me!

Mint-Carob Nice Cream; Vegan, Gluten-free. Serves one (makes one EXTRA LARGE serving!). 

Ingredients

1. 2 frozen bananas

2. 1 T carob powder

3. One peppermint tea bag, steeped in 1 cup boiling water and chilled in the fridge AT LEAST 48 hours for flavors to fully develop. 

Method

1. In your vitamix or other high speed blender, combine frozen nanas, carob, and 1/2 cup of your chilled peppermint tea. Secure lid and blend low to high. Of things are not moving, add another 1/4 cup of tea. Blend until smooth. 

2. Turn off blender and set aside a shallow baking dish. Pour your nice cream into dish, making sure to spread it evenly about the dish. The consistency should be thick but easily spreadable...think very thick smoothie. 

3. Cover and place in freezer overnight. When ready to eat, remove from freezer, let thaw at least 10-15 minutes and enjoy! So so so good! (I may or may not be eating this RIGHT NOW...)

Copycat "Wendy's" Carob Frosty.

Ahhhh, summer is finally here. And you all know what that means...swimming, vacation, relaxing, and of course, frozen goodness! 

I used to LOVE those "Frosty" desserts that Wendy's used to serve. Of course, I haven't had one in YEARS (Like maybe 8 years?!) but I remember exactly how they taste, nonetheless! Cool, rich, and utterly satisfying, I have fond memories of summer nights eating these while watching the sunset...after a day at the pool of course! 

This veganized version of my all time fave is as close to the real thing as you can get. Give it a go! You will love it! 

      Copycat "Wendy's" Carob Frosty. 

                 Frosty deliciousness!

Copycat "Wendy's" Carob Frosty; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One frozen chopped pear 

2. One frozen chopped banana

3. 1 T carob powder

4. 1/3 cup almond milk

5. 1/3 cup plus 1/8 cup cold water, divided

Method 

1. Place banana, pear, carob powder, almond milk, and 1/3 cup water in your vitamix or high speed blender. Blend slowly from low to high. While blender is running, add 1/8 cup water through the top. Use plunger to get things moving of necessary. 

2. Blend until smooth. It will be thick--don't think smoothie, think more ice cream. Serve in a tall "frosty glass" and enjoy!

Holiday Post!: Memorial Day Ice Cream Bars.

These Memorial Day ice cream bars are the perfect treat for a hot day! Super simple to make and only 4 ingredients! Definitely a winner!

         Memorial Day Ice Cream Bars. 

        Yuuuuuuuuuummmmmmooooo. 

Memorial Day Ice Cream Bars; Vegan, Gluten-free. Makes one serving (one plate of ice cream bars). 

Ingredients 

1. 2 frozen bananas 

2. 1/2 cup water or almond milk

3. 1 cup frozen strawberries

4. 1/8 cup frozen wild blueberries 

Method

1. Blend the frozen bananas in your vitamix with the water. The result should be like a thick smoothie. 

2. Line a shallow baking dish with parchment paper and pour in banana mixture. 

3. Using caution, slice the frozen strawberries in half and squish halves into banana ice cream. Squish in your bloobs as well. 

4. Cover and place in freezer overnight. Let thaw about 10 minutes before sliding into bars and devouring! Yumalicious!

Sunshine Super Smoothie Bowl.

This smoothie bowl defines summer. It captures just about every characteristic of "summer food": cool, refreshing, frosty, colorful, melting goodness. Man oh man! This right here is the bomb. 

        Sunshine Super Smoothie Bowl. 

Sunshine Super Smoothie Bowl; Vegan, Gluten-free. Makes one "super smoothie" bowl. 

Ingredients

1. One large grapefruit, peeled, sectioned, as frozen

2. One large navel orange, peeled, sectioned, and frozen

3. Juice of 1/2 a lemon 

4. 3/4-1 cup water (depending on how liquid-y you want it. I added 1 cup to mine in the picture above.)

Method

1. Place your frozen grapefruit an orange sections in a large strainer. Run under hot water for about 30 seconds. 

2. Break apart your citrus sections using your hands, then add them to a vitamix or other high speed blender. Squeeze in your 1/2 lemon and add water. 

3. Blend, baby, blend! Increase speed from low to high until frosty thick and perfectly smooth. Enjoy!

Banana Ice Cream Pie

If you follow me on Instagram, you already know how much I love my "Nana Ice Cream". And I mean reeeeeaaaalllly love. I would eat it at every single meal if I could. I'm soooo not joking, either. This is a fun little treat that can go for a dessert or even breakfast! Super simple, minimal ingredients, and just the right size. I don't know about you but I'm perfectly happy saying I ate a whole ice cream pie for  breakfast...

Banana Ice Cream Pie.

Banana Ice Cream Pie; Vegan, Gluten-Free. Makes one "mini" sized pie.

Ingredients

1. 1/4 cup ground flaxseeds
2. 2 dates
3. 1 frozen banana (frozen in chunks)

Method

1. In a mini food processor, combine flax and dates. Process until crumbly and sticky. Press into desired dish (if it doesn't hold together, add a splash of water and stir). 
2. Cover and place in the freezer while you make your filling. 
3. Place frozen banana chunks in your Vitamix. Blend until smooth and ice-cream consistency. Spread over crust, cover, and freeze about 15-20 minutes. 
4. Top with coconut cream if desired, slice, and enjoy! 

Yummy!

Peanut Butter Protein Poppers

Peanut Butter Protein Poppers. Say THAT one 5 times fast!
These are so good. I created this recipe on a Saturday morning. I had just gotten home from a 6 mile run and yoga session and I wanted quick energy. These babies certainly delivered! Packed with a whopping 20 grams of protein, these yummy treats are so versatile. Healthy enough to eat for breakfast, yet sweet enough to serve as a dessert. And who doesn't love the protein count?! This one is for all those dear hearts who ask, "but how do you get your protein?"...

Peanut Butter Protein Poppers.

Peanut Butter Protein Poppers; Vegan, Gluten-Free. Makes 8 mini "poppers".

Ingredients

1. 1/4 cup ground flaxseeds
2. 2 T protein powder of choice (I used Jarrow Vanilla)
3. 2 dates, pitted
4. generous shake of cinnamon
5. 1 T Better 'N Peanut Butter
6. splash of water (amount varies...about 1-1 1/2 T)

Method

1. Simply add all ingredients to a food processor and blend until sticky and holds together. 
2. Scoop out 1 T of "dough" and roll into a ball. Repeat to make 8 balls. Place on plate, cover, and freeze for 15 minutes. 

Pumpkin Overnight Freezer Fudge

This is such a fun recipe! Super easy, super yummy, and totally satisfies a fudge craving. And with no added sugar, oil, or salt, this protein-rich treat can be guiltlessly enjoyed for breakfast. Mmmmm-hmmmm. There's not much else I can say about this fudge, except...MAKE THIS RECIPE! You won't regret it...

Pumpkin Overnight Freezer Fudge. Ready to eat.

Pumpkin Overnight Freezer Fudge; Vegan, Gluten Free. Makes one small plate of fudge.

Ingredients

1. 3/4 Cup Canned Pumpkin Puree (not pumpkin pie filling)
2. 2 T "Better "N Peanut Butter"
3. 2 T vanilla flavored protein powder (or protein powder of choice)
4. cinnamon, to taste

Method

1. Line a small size glass lasagna dish with plastic wrap. Set aside. 
2. Melt PB in a small soup pot with a splash of water. Stir frequently and add more water to prevent sicking and burning.
3. In a medium-size bowl, combine pumpkin, protein powder, and melted PB along with cinnamon. Stir vigorously. 
4. Spread batter evenly into prepared dish. Cover and place in freezer overnight. 
5. Let thaw 15-20 minutes before serving. Remove fudge by peeling away plastic wrap from dish. Turn over onto large plate, and slice into chunks.

Fudge, Pre-Freeze.



Note: If you would like, you can add a little stevia before mixing ingredients. This kind of peanut butter is sweeter than normal peanut butter, though, so keep that in mind. I thought it tasted fine without additional sweetener, but it depends on your preferences.