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! 

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!

Peanut Butter "SauerSPROUT" Sushi! (And my new #TFVGSushisunday contest!)

So I'm starting a new thing..."Sushi Sunday"! Every Sunday I'll be eating sushi for one meal out of the day...I'm going to try and see juuuuuust how many sushi combos I can come up with!! Why?? Simple. If you've read my "About Me" page, you already know that I have thyroid disease, and had to start taking thyroid medication at age 13. After years of up and down blood levels, from too much medication to not enough, my levels finally stabilized when I went vegan (#plantpower!). As amazing as this is, I want to take it a step further: I don't want to have to take artificial thyroid hormone replacement medicine anymore! I want to be wholly healthy--no foreign substances in my body...this is all fine and dandy and sounds super terrific, but for someone with thyroid disease, if you just up and quit your medication, it's disastrous. 

So what's the natural solution, you ask?! One (magical!) word...IODINE! Iodine is a vital nutrient that our bodies need, but are unable to produce on their own. Iodine is not found in many foods at ALLLLL, so most people opt to take it in supplement form. But real food is always better, as you all know! Which is where this monologue comes to a point, finally...nori, kelp, dulse, and other sea vegetables are the ONLY natural, vegan, supplement-free way to get iodine! So, basically, this is the reason behind my "Sushi Sunday" theme...I hope you'll all join me in sushi creating (not only on Sundays!), and that you enjoy the recipes I'll be sharing. Happy sushi-ing! 

    Peanut Butter "SauerSPROUT Sushi. 

    Maybe not the prettiest roll I'll create...but it was dang goooooood!

Peanut Butter "SauerSPROUT" Sushi. Vegan, gluten-free. Serves one. 

Ingredients

1. One nori sheet

2. 4 T peanut butter of choice 

3. 1/2 cup sprouts

4. 1/4 cup sauerkraut

5. 1/2 tsp ground ginger

Method

1. One of the best things about sushi, besides the taste? Fill. Roll. Cut. Eat. Done! It's so simple! For this roll, simply spread your PB over the nori sheet and top with WASHED and dried sprouts (wash carefully! Sprouts are known to carry bacteria--buy organic if possible). 

2. In a small bowl, mix sauerkraut with ground ginger, and add on top of sprouts. 

3. Time to roll it up! Slice before serving. And yes. You have to use chopsticks ;) 

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!

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! 

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

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

Greek style Pita Sandwiches.

These are super simple, super delish, and perfect for a quick lunch or even afternoon snack! Even better?! You won't hear up the kitchen in this heat! #score. 

          Greek style Pita Sandwiches. 

   Oh yeah...they're also kind of gorgeous, too...

   But I think that was pretty self-explanatory.

Greek style Pita Sanwiches. Vegan, Gluten-free. Serves one. 

Ingredients

1. Two whole grain/gluten free pita breads

2. 1/4 cup hummus of choice (Cava brand traditional is my fave!)

3. Two grape leaves

4. One small Roma tomato, sliced

5. Handful of sliced red onion 

6. 2 oz. firm tofu

7. 1-1/2 tsp apple cider vinegar

8. 1/8 tsp each onion and garlic powders

9. Black pepper to taste

10. Flat leaf Italian parsley for garnish

Method

1. Lay your pita breads flat and spread each with 2 T of the hummus (divide evenly between the two). 

2. Lay one grape leaf on each hummus-slathered pita. 

3. Place Roma slices close to one side of each pita and top with red onion slices. Set aside. 

4. For the "tofu feta", place tofu in a small bowl and add vinegar, onion, garlic, and pepper and mash with the back of a fork. 

5. Sprinkle tofu feta to the inside of the tomato slices. 

6. Top with parley and fold in half before eating. 

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!

Chilled Cucumber Soup.

Spring means green food...naturally! This springy soup is sure to please any critic--sweet, refreshing, super quick...a perfect addition to any salad and sandwich meal. 

           Chilled Cucumber Soup. 

                            Yum. 

                  And oh so lovely! 

Chilled Cucumber Soup. Vegan, Gluten-free. Serves one. 

Ingredients 

1. One large cucumber, chopped

2. 2 cups raw spinach leaves

3. 1 cup almond milk

4. 6 oz. silken soft tofu

5. Two fresh basil leaves

6. 10 drops watermelon flavored liquid stevia

7. 10 drops coconut liquid stevia

8. "Nogurt" and dried basil for topping

Method

1.  Blend all ingredients in your high speed blender until smooth. Refrigerate until ready to eat. Ssrve chilled, garnished with Nogurt (previous post) and dried basil, if desired. Enjoy!

"Cocoa Crispies".

Long time no copycat recipe! 😂 with these luscious crisps, you can GLADLY say sayonara to sugar-laden cereals...yum yum!

                  "Cocoa Crispies."

                        Pretty legit!

"Cocoa Crispies." Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup tvp granules 

2. 1 1/2 T carob powder (or cocoa powder)

3. Optional stevia, if desired (recommended with cocoa powder)

Method

1. Combine all ingredients in a small bowl and mix well. Use as desired! 

Raw vegan "oatmeal".

This is honestly hardly a "recipe"...but it's so good it deserves a whole blog post haha! Enjoy!

             Raw vegan "oatmeal". 

Raw Vegan "Oatmeal". Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, chopped

2. 10 drops liquid stevia (flavor of choice)

3. Protein "frosting" (optional...mix 2 T brown rice protein powder with stevia and 2 T water until smooth.)

Method

1. In food processor, combine zucchini and stevia. Pulse until finely chopped (should be the texture of "rice".). 

2. Spoon into bowl and top with protein frosting, peanut butter, berries, gRAWnola, etc. enjoy!

Strawberry Watermelon Beetroot Muesli.

One of my favorite things about being vegan is the endless flavor combinations! With every fruit and veggie at your fingertips, providing bold, sweet, sour, savory, chewy, and crunchy, the possibilities for ROCKSTAR RECIPES are endless. Case in point 👇👇 enjoy! 😋

    Strawberry Watermelon Beetroot Muesli. 

         It tastes even prettier than it looks!

Strawberry Watermelon Beetroot Musli. Vegan, Gluten-free. Serves one. 

Ingredients

1. 7 oz. silken soft tofu

2. 1/2 cup steamed beets, cooled (canned work great, too)

3. 10 drops watermelon flavored liquid stevia 

4. 1 T coconut (or apple cider) vinegar

5. 1/2 cup raw old fashioned oatmeal 

6. 4 large strawberries, chopped

Method

1. In your mini food processor, combine tofu, beets, stevia, and vinegar. Blend until creamy and smooth. Spoon onto plate. 

2. Add raw oats and chopped strawberries and serve! Easy pease and DELISH. 

Holiday post!: Saint Patty's Day Salsa!

A day late, but...HAPPY IRISH PRIDE DAY PEOPLE! 🍀 also known as Saint Patrick's Day :) 

This YUMMO salsa was on my saint PATTYS day dinner menu--and boy, was it GOOOOD! This can also be enjoyed on a regular day, haha...I mean really. When is green food not the best food?! 💚 Enjoy!

            Saint Patty's Day Salsa!

  

                  Green goodness! 

Saint Patty's Day Salsa! Vegan, Gluten-free. Serves one. 

Ingredients

1. One small zucchini, finely (VERY FINELY!) diced

2. 2 oz. scallions, chopped

3. 1/4 cup finely diced green bell pepper

4. 1/4 cup cilantro, minced

5. Juice of 1/2 a lime

6. 2 tsp vinegar 

7. Onion powder and garlic powder, about 1/8 tsp each

8. Cayenne pepper to taste, depending on heat preferences! 

Method

1. Combine all veggies in a large bowl. 

2. Add lime juice, vinegar, and spices and mix well. Serve with homemade corn chips, veggies, or as a salad/pasta topping. 

Orange Basil Cream Pudding.

Fresh basil. Ahhhhhhh. Basil just screams spring, am I right?! The smell, the sight, the dishes it dons...so springy! 

This Orange Basil Cream Pudding is absolute bliss. Creamy, citrus-y, basil-y, spring-y deliciousness! Enjoy!

       Orange Basil Cream Pudding. 

Orange Basil Cream Pudding. Vegan, Gluten-free. Serves one. 

Ingredients

1. 9 oz. silken soft tofu

2. One large Orange, peeled and sectioned (leave outer fibrous cover on)

3. Two large fresh basil leaves, chopped 

4. 15 drops liquid coconut stevia

Method

1. In your food processor, combine tofu, basil, stevia, and 1/2 of Orange (leave other 1/2 for topping).

2. Blend until tofu is smooth. Orange and basil will remain slightly textured. 

3. Spoon into bowl and garnish with remaining Orange chunks. Serve!

A soup for spring (well, sorta spring...): Chilled Cantaloupe Banana Soup.

Soup is probably one of my favorite things in the world to make. Soup of all kinds--hearty, silky, light, hot, cold, spicy, sweet, chunky, you name it...I love it! Ever since I got my vitamix last February, I've been kind of obsessed with its blending powers...thus, and increased obsession with homemade soups! 

We've had pretty wacky weagher this week here in central Va...it was 60 degrees AND SUNNY on Monday! But I'm not complaining--bring it ON! Needless to say, I was feeling super springy after my run Monday morning, and craving a nice light and cold breakfast. So...soup for brekkie? Yup. You guys shouldn't be surprised...I'm pretty traditional after all, right?! 😂😜 Enjoy!

   Chilled Cantaloupe Banana Soup. 

             Yes. I think yes indeed. 

Chilled Cantaloupe Banana Soup. Vegan, gluten-free. Serves one. 

Ingredients

1. 2 cups fresh chopped cantaloupe 

2. One large frozen banana (freeze SLICED!)

3. One cup light coconut or coconut-almond combo milk 

4. 10 drops coconut stevia

5. 6 oz. silken soft tofu

6. Chopped mint for garnish

Method

1. Combine first 5 ingredients in your vitamix or other high speed blender. 

2. Starting on low, slowly work up to high speed, blending until perfectly smooth. If you prefer a thinner soup, add water through the top spout as you blend. 

3. Pour into large bowl and garnish with chopped mint. YUMM!