Lazy girl's "Unsauteed Squash."

You guys know those days. Those days when you're simply just TOO EXHAUSTED to even THINK about turning the oven on, much less standing at the stove sautéing fresh squash. Yeah that was me the other night...long shift + short night ahead of me = good food in a flash...and another quick and easy recipe for you guys! Enjoy my dears :)

      Lazy girl's "Unsauteed Squash."

Lazy girl's "Unsauteed Squash." Vegan, Gluten-free. Serves one. 

Ingredients

1. Two small (or one medium-large) yellow squash, sliced lengthwise then sliced into half moons 

2. Approximately 2 tsp braggs liquid aminos

3. Generous sprinkling of spices of choice (I ised onion, garlic, black pepper, and poultry seasoning...it was Delish!)

Method

1. You're not gonna believe how easy this is...it's too good to be so simple! Ok. Just combine your squash moons in a medium size microwave safe bowl with the aminos and spices of choice. 

2. Mix well with a spoon to throughly season veg, and microwave on high power for 2 minutes and 30 seconds. THAT'S IT GUYS! Use as desired and enjoy....but that lady part's a given...

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! 

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. 

Ingredients 

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

Method 

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. 

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!

RAW mug cake.

When I was at the vitamin shoppe a few days ago (one of my frequent errands...😂), I succumbed to the all-too-familiar "spend more money in order to use the coupon" thing. Yep, I know. Bad, Anna, bad. BUT. There's a happy ending to this story! 🙌 I was about $10 shy of being able to use my coupon (which expired that same day), so I frantically (per urging of the talented salesman) began searching the shelves for a random $10 item that would allow me to use my beloved coupon. And then it caught my eye: Garden of Life RAW vanilla protein powder...I had been waiting for it to go on sale (which it JUST SO HAPPENED TO BE!)...and now I had a better excuse than ever! Thanks, Mr. Coupon! 😃 so this yummy mug cake was born...enjoy!

                  RAW mug cake. 

                     Oh my gosh. 

                          Delish. 

RAW mug cake. Vegan, Gluten-free. Serves one. 

Ingredients

1. One scoop Garden of Life RAW vanilla protein powder

2. One overripe banana

3. 1/2 tsp baking powder

Method

1. Mash your banana very well. Add protein powder and baking powder and mix well until a sticky batter forms. 

2. Spoon into small micro save dish and nuke on high for 1 1/2 minutes. Watch closely to make sure it doesn't overflow! 

3. Let cool and DIG IN! 

Cinnamon Banana Bread Oatmeal.

Prepare to fall in love. Not only is this bomb of a breakfast INSANELY DELICIOUS, but also...you make it in the microwave. Yeah. Told you you'd fall in love. 

     Cinnamon Banana Bread Oatmeal. 

Cinnamon Banana Bread Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice 

2. One very overripe banana, mashed in separate bowl

3. 1/4 tsp cinnamon, plus extra for garnish

4. 2 T all natural peanut butter 

Method 

1. Place oats in a microwave safe bowl and add cinnamon and mashed banana. Mix well. Stir in 1 cup water and microwave high 2 minutes. 

2. Top with PB and sprinkle with cinnamon. Eat! 

Raspberry-Pumpkin ProteinCake!

Holy YUMINESSSS!!! This thing right here is DA BOMB people. This baby needs no introduction--just make, eat, fall in love, make again, eat again. Simple. 

      Raspberry-Pumpkin ProteinCake!

Raspberry-Pumpkin ProteinCake!; Vegan, Gluten-free. Serves one. 

Ingredients

1. One scoop vega protein powder

2. 1/2 cup pumpkin purée

3. 1/3 cup frozen raspberries

4. 3-4 T water

5. 1/2 tsp baking powder

Method

1. Combine all ingredients in a smallish bowl and microwave 2-2 1/2 minutes belt cool (if you can wait that long...!) and enjoy! 

Holiday Post!: Gingerbread Protein Mugcake (and my holiday baking fail!).

So I'm not going to lie...I kind of suck at baking. I mean, don't get me wrong, I enjoy baking, but it's definitely not my "kitchen talent" by any means.  I'm much better at cooking--think tofu steaks, roasted sweet potatoes, spaghetti, you get it. However, I'm the type of person that likes to be good at everything...which, I might add, can be good and bad. On top of this fact, we are all well aware of the quickly approaching Christmas holiday (8  days left!!), which means a lot of baking is in the works for many people. So I've been faced with a little dilemma, haven't I?! 

So in my longing to join the holiday baking madness, AND my hesitancy with baking in general, I resorted to my signature kitchen appliance: my beloved microwave. I have an ongoing love affair with my microwave...especially now in my first year of college! Many a "rescue meal" has been hastily created  with help from my giant black spaceship (as my mom calls it!)--quick, easy, tasty, and, of course, healthy. This Gingerbread Protein Mugcake is no different--it satisfies all of my requirements: vegan, quick, easy, oil free, sugar free, contains a serving of veggies (if you use vega protein), high protein, and can be made in less than 30 min...well, actually, this rockstar can be made in less than 3 minutes. What are you waiting for?! Get your faux-bakin' on people! 

        Gingerbread Protein Mugcake. 

              High protein goodness! 

          YUMMMMMMMMMMMM

Protein Mugcake

Ingredients

1. One scoop protein powder (I used vega!)

2. 2 T brown rice protein powder

3. One packet stevia

4. 1/2 cup water

5. 1/2 tsp ginger, ground

6. Dashes of cinnamon, nutmeg, and allspice/cloves

7. 1/2 tsp baking powder

Method

1. Mix all dry ingredients together in a small, microwave safe bowl. 

2. Stir in water and mix well, ensuring NI clumps remain. 

3. Microwave on high for 1 min 30 seconds. Let cool, sprinkle with ginger, and enjoy! 

Cream-filled Butternut Boats.

So, I'm going to start a new recipe series here on TFVG blog...I'm calling it "Dinn in 10". Yep, you guessed it--ten minute dinners. And I'm not talking PB sandwiches. Warm, cooked, comfort food (and no, Lean Cuisines don't count...). YES IT IS POSSIBLE! Listen up all you full time/night shift workers. You too, hungry college students--Get ready for your minds to be blown. Oh, and set your timers ⌚️😜

         Cream-filled Butternut Boats.

      Ten minutes to creamy goodness. 

Cream-filled Butternut Boats; Vegan, Gluten-free. Serves one. 

Ingredients

1. One small butternut squash

2. 6 oz. silken tofu

3. 5 drops liquid stevia

4. Pinch sage

5. Garlic and onion powders

6. Sprinkle of cinnamon for garnish

7. Dash of bragg's liquid aminos 

Method 

1. Carefully slice the top off your swuash and cut in half lengthwise. Scoop out  the seeds and discard (or toast 'em for later! YUMMO!). 

2. Place squash on micro-safe plate/dish and cover. Nuke her 5-6 minutes, until fork tender. Set aside to cool slightly. 

3. In your mini food processor, combine tofu, aminos, sage, garlic, onion, and stevia. Blend until smooth. Scoop into squash and sprinkle with cinnamon. Serve with a salad and toast.  There ya go. Simple and delicious!

Note: the spices here are totally versatile. Get creative! Not into sage? Leave it out or sub for a different spice. Sweet basil (stevia + dried basil) is super yum here too. 

College Food: Quick Spicy Italian Wrap.

So college. Let's just say...I AM LOVING IT! Learning so much and literally soaking up everything like a sponge. For those of you suffering through high school, KEEP PERSEVERING--it gets sooooo much better! 

So I'm loving it so much, but I am SO BUSY. Oh my gosh. Literally running from one thing to the next (and I really do mean literally!). So eating has become rushed and thrown together most of the time. But I've discovered from my "throw together" meals, that those little rushed food combos actually turn out to be THE BEST RECIPE CREATION! Funny how things work...

              Quick Spicy Italian Wrap. 

   Behind the scenes: filling goodness!

Quick Spicy Italian Wrap; Vegan, Gluten-free. Serves one hungry college kid. 

Ingredients 

1. One extra large tortilla or lavash wrap

2. 1/3 cup tvp granules

3. 1/2 tsp Italian seasoning

4. Pinch of chipotle powder

5. 2 tsp bragg's liquid aminos

6. Scant 1/3 cup water

7. 1 cup raw spinach leaves

8. 1/2 cup oil free marinara sauce (I'm loving Engine 2 brand!)

9. Black pepper to taste

Method

1. Lay out your wrap on a large plate. Too with a hearty layer of spinah leaves. 

2. In a medium size bowl, mix TVP, spices, water, and aminos. Nuke 1 minute. When done cooking, mix in marinara and nuke another 40 seconds or until warm. Spread over spinach, too with pepp, and wrap it up, 'yo! Delish and college-friendly ❤️

French Fry Oatmeal (no I'm not kidding...!)

Ok...before you read the title of this post and go "THAT IS DISGUSTING!" hear me out. You like french fries (I'm assuming...I mean, WHO DOESN'T?!). You like oatmeal (now this one's a given). Why not combine the two?! And BOY DID I...! Behold, my friends: my new favorite lunch.

French Fry Oatmeal.

YUM ALERT!

French Fry Oatmeal; Vegan, Gluten-free. Serves One.

Ingredients

1. 1/2 cup oats of choice (I used oat bran)
2. 1/4 tsp EACH onion powder and garlic powder
3. black pepper to taste
4. 1 teaspoon bragg's liquid aminos
5. 1 cup water

Method

1. In a medium-sized microwave-safe bowl, mix oats and all spices (including pepper). 
2. Add water and aminos and let sit for about 10 minutes, until most of water is absorbed.
3. Microwave on HIGH power for two minutes, watching carefully to make sure it doesn't overflow!
4. Remove from microwave and top with unsweetened ketchup. DEVOUR! 

Cinnamon "sugar" toast. Aka "sick food".

As a young child, I was sick A LOT. And I'm not exaggerating--I was a chronic "croup" sufferer and frequent tummy-trouble survivor. Luckily, I gre out of the croup and the stomach issues subsided after I went vegan (go veg, friends!). I have been sick only twice total since I've been SOS-free plant based! Hoorah for whole foods! 

However...there is a pretty nasty stomach flu going around at the rink this week, and because I practically live there (again--no exaggeration! ❤️), I was one of the unlucky persons who caught this flu bug...NO FUN! 

After a VERY ROUGH DAY yesterday and an equally trying night, I'm feeling quite a bit better today...still very weak and achy (and STOMACH achy...😷), but definitely better than yesterday. 

It was a good sign that this morning when I woke up I was ABSOLUTELY STARVING--couldn't keep much in yesterday 😣--so I knew I needed to eat...but what TO eat?! That is always a very tricky question when coming out of a stomach virus...various things SOUNDED good (like new recipe testers for my cookbook!), but I knew I should probably stick to easily digestible and relatively bland...fun fun. 😞 

And then a lightbulb went off!--only after literally just STARING in my fridge and cupboard for, oh, 30 minutes...!--I suddenly remembered what I used to love when I would get sick as a kiddo--warm toast with butter and cinnamon sugar. Before you gawk-of course I modified it to be "The Fit Vegan Ginger"-friendly 😉👍 

So here we have a new "sicky food" fave--"Cinnamon 'Sugar' Toast". Enjoy (sick OR well! 😂😃😋)

            "Cinnamon 'Sugar' Toast". 

        Sweet and cinnamon-y heaven. 

              A bite out of perfection! 

"Cinnamon 'Sugar' Toast"; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. One slice sos-free vegan bread (can use gluten free if needed...I use "Sami's Bakery" millet loaf...mmm!)

2. Cinnamon to taste

3. 1/4 tsp stevia powder

Method

1. Place bread slice on a microwave-safe plate and nuke 30 seconds (this subs for the "butter"--the bread gets all soft and squishy...yummmmm!). Remove immediately and sprinkle with desired amounts of cinnamon and stevia. 

2. Broil on high for 45 seconds to 1 minute. Remove, nuke for 30 more seconds, and enjoy. 

Carrot Cake Nice Cream.

Ok. This doesn't really need an introduction because the title says it all. Carrot. Cake. Nice. Cream. Oh yeah-I went there. Smooth, creamy, deliciously cold, and sooooooo healthy. Think it's too good to be true? You should know me better than that by now...!

    Carrot Cake Nice Cream, pre garnish. 

       Topped with unsweetened coconut (optional, but recommended!)

       Close up. Drooling yet?! I am...

Carrot Cake Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. Two chopped frozen bananas

2. 2 small (or 12 baby) carrots

3. 1/4 tsp cinnamon

4. Dashes of ginger and nutmeg

5. Optional: unsweetened shredded coconut for garnish

Method 

1. Steam your carrots. I did this in the microwave, but you can also boil them in water in the stovetop until tender. Once easily pierced with fork, rinse in strainer under cold water for about 30 seconds. Pat dry and set aside. 

2. Combine all ingredients( plus a SPLASH of water) except coconut in vitamix or other high speed blender and blend until super smooth and creamy. 

3. Spread into bowl, cover, and freeze about 30 minutes. Too with coconut before serving, if desired. Enjoy!

Grain Free Spicy Mushroom Pea Risotto.

Ok, so I have a confession...I've never actually had risotto before. And risotto is not necessarily what this dish was supposed to be! But I kept adding ingredients as I went (totally FUN if you've never done it before!) and ended up with this risotto-like yummy dish. Quick and easy as usual and nice and spicy. Hope you enjoy! 

 Grain Free Spicy Mushroom Pea Risotto. 

              The essential close up!

Grain Free Spicy Mushroom Pea Risotto; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1 T bragg's liquid aminos

2. 1/2 cup frozen green peas

3. 6 oz. white button mushrooms, sliced

4. 1/4-1/2 tsp chipotle powder

5. Garlic and onion powders to taste (approx. 1/4 tsp each)

6. 1/3 cup TVP granules

7. Scant 1/3 cup water

8. Romaine lettuce for garnish

Method

1. In a medium microwaveable bowl, combine TVP and water and microwave for one minute on high. Set aside. 

2. In a non stick skillet, eat the liquid aminos and sauté mushrooms and peas for about 2-3 minutes until mushrooms begin to exude their juices. Add spices and fold in. 

3. Add now cooked TVP and a splash of water. If you want to add more chipotle spices, add it here. Fold in and cook for about 4 minutes, until liquid is absorbed. 

4. Transfer to a serving bowl, garnish with lettuce, and enjoy! 

World Famous Cinnamon Swirl Oatmeal.

If you follow me on Intagram, you are MORE than aware of my utter OBSESSION (to say the LEAST!) with this oatmeal. I eat a bowl fbit every day. I'm not even exaggerating. So, friends, without further ado...

 World Famous Cinnamon Swirl Oatmeal.

World Famous Cinnamon Swirl Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice (I use oatbran) 

2. 1/2 packet stevia

3. 1/2 tsp cinnamon

4. 1 cup water

Method

1. In a medium size microwave safe bowl, combine oats, ge via, and cinnamon. Stir to combine. 

2. Pour 1 cup water over and let sit about 5-10 minutes. 

3. Microwave on high for 2 minutes. I it looks like it's going to overflow, stop and let it rest for a couple seconds then let it finish cooking. Enjoy!

          Literal heaven in a bowl. 

    

Tropical Pizza!

I'm dreaming of summer. This recipe says it all. I'm longing for 80 degree runs, beach vacations, everything that summer brings with it. Mostly warm weather, though. This winter has killed me.
I created this pizza on a snow day, ironically. This is about the most summer-y pizza in the world, which is probably the reason I made it on a day that snowflakes were falling. Wishful thinking, Anna? Guilty as charged...Regardless of what's happening outside when you make this dish, I guarantee you will be delighted with the flavors (and the presentation)! One last thing to say..."Calgon, take me away!"

Tropical Pizza!

Tropical Pizza; Vegan, Gluten-Free; Makes one Pizza.

Ingredients

1. 1/4 cup plus 1/8 cup coconut flour
2. 1/4 tsp vanilla powder
3. 2 T ground flaxseeds
4. 1/4 cup plus 1/8 cup plus 1/8 cup water, divided
5. about 1/4 tsp stevia
6. 1/4 cup coconut cream (I use Trader Joe's brand)
7. 1/2 cup mango chunks
8. 1/2 cup pineapple chunks
9. cilantro
10. 1 tsp shredded, unsweetened coconut

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium size bowl, combine flour, vanilla powder, flax, and stevia. Stir well to combine. 
3. Add 1/4 cup water and stir. Gradually add in remaining 1/4 cup water-1/8 cup at a time. It will be slightly crumbly, but should still hold together.
4. Roll dough into a ball and place in center of bowl. Pour about 1-2 Tablespoons water over ball and roll around. 
5. Place ball in center of parchment lined baking sheet. Flatten out into crust shape. You will have to work with it a bit, flattening out the cracks that form. Crust should end up being about 1 and 1/2 inches thick--don't flatten too much as it is more delicate than a grain-based crust.
6. Place in oven and cook uncovered for 17 minutes. Remove from oven and let cool. 
7. While crust is cooling, prepare your topping. Add to a bowl mango and pineapple. Heat in the microwave for about 15 seconds to warm so flavors will mesh better. Remove and stir in cilantro. Let sit a few minutes for flavors to mingle. 
8. Top crust with coconut cream, spreading evenly. Place mango salsa on top. Sprinkle coconut flakes on top. Serve, slice, and devour!

Notes: 

*The coconut cream will melt unless you let the crust cool considerably (you could actually place it in the fridge for a bit). IF you don't mind a melty cream, go ahead and top after about 7 or 8 minutes. 

*You can use frozen mango and pineapple if fresh isn't in season. Use same method for salsa preparation.

Fruity Deliciousness! Yummy.

Mexican Pancakes with Un-Fried "Re-fried" Beans

This recipe was created after a VERY long and stressful day. I was tired, hungry, cold, and wanted something filling, quick, and comforting. My go-to "filling" food is beans...always! I mean, how can you not be full from all the fiber and protein?! I love beans. Loooooove them. I aim to eat at least 2 servings of beans per day. They are just SO nutritious (not to mention delicious and versatile...there is so much you can do with them!) Quick and comforting? Pancakes satisfies both of those requirements. Now to combine the two...
I remembered I had a big bag of Masa Harina Flour that I had bought for a cookbook recipe. Don't you love when a recipe calls for an ingredient that you buy, consciously knowing you will probably NEVER use it again, but buy it anyway because you REALLY want to make the recipe? Yeah. That's what happened in this situation...But I'm slowly discovering the wonders of Masa! Not only is it quick and nutritious, but it is so incredibly versatile and cheap. Sounds like a win-win to me (more creative Masa recipes to come soon...)!

Mexican Pancakes with Un-Fried "Re-fried" Beans

Mexican Pancakes with Un-Fried "Re-fried" Beans; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 Cup Masa Harina Flour
2. 3/4 Cup water
3. 1/2 Cup Canned Black Beans, rinsed and drained
4. dashes of cumin, cayenne, garlic and onion powders, and oregano
5. handful of fresh grape tomatoes
6. cilantro, for garnish
7. salsa, for serving (optional)

Method

1. Heat a non-stick pan over medium heat. Combine masa and water in a medium size bowl and stir well. The water measurement varies-I started out with 1/2 Cup and had to add considerably more to get the batter the right consistency. 
2. Spoon batter onto heated pan and spread around to form a pancake shape. Cook about 3-4 minutes per side. You will end up with 4 small-medium size pancakes. 
3. While pancakes cook, make your beans. Add beans to a small bowl and add 1-2 T water. Mash beans well with a fork. Add cumin, cayenne, garlic, onion, and oregano and mix well. 
4. Pop beans in the microwave for about 35 seconds--just long enough to heat them through (you could also do this in a small soup pot on the stove).
5. Once pancakes are finished cooking, arrange them as you desire on a large plate. Serve with beans, sliced tomatoes, and salsa, if you wish. This dish is also great with fajita-style veggies as a side dish. 

Dinner is served!