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!

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

Chocolate Banana Bread Overnight Oatmeal.

Ok you guys. This jar of oats is about as close to heaven on earth as you can get! Ohhhhh boy are you in for a treat! I dare say this breakfast might make you become a morning person...!

      Chocolate Banana Bread Overnight      Oatmeal. 

Chocolate Banana Bread Overnight Oatmeal. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oats 

2. 1 cup almond milk 

3. One VERY overripe banana

4. 1 T carob powder (can use cocoa)

5. 2 T salt-free PB

6. Cinnamon, optional

Method 

1. Combine oats and carob in a jar. Secure kid and give it a good shake to combine. 

2. In a separate bowl, mash your naner. 

3. Add mashed banana to jar and pour almond milk over. Mix well. 

4. Cover and place in fridge at least 24 hours. In the morning, top with PB and optional cinn. DEVOUR!!!! 

Note: you can hear in the microwave if you want, but I think these are better left chilled. 

My favorite chia pudding: Coconut-Beetroot Chia Pudding.

I love chia pudding. I love chia seeds in general! I mean, what's NOT to love?! A mere 1/4 cup provides 6 grams of protein, 11 grams of healthy fats (HELLO OMEGA 3's!), and only 180 calories. I thought I had died and gone to vegan foodie heaven when I learned of all the incredible uses of chia seeds. ESPECIALLY when I discovered my beloved chia pudding. Chia puddings are definitely a go-to quick breakfast for me. Chia gives me so much energy-perfect to power me through a run or skate! 

This particular chia pudding is definitely a new fave. Beets (another of my favorite things!) and coconut go great together, if you're never tried that combo. Quick, easy, ridiculously filling. What are you waiting for?!

      Coconut-Beetroot Chia Pudding. 

             Even better? It's PINK! 

Coconut-Beetroot Chia Pudding; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/4 cup black chia seeds

2. 1 cup almond milk

3. 1/2 cup steamed, sliced beets

4. 10 drops coconut flavored stevia

5. Shredded unsweetened coconut for garnish, optional 

Method 

1. Place chia in a LARGE bowl (do not underestimate bowl size...this expands drastically!). 

2. In vitamix or other high speed blender, combine beets, almond milk, and stevia. Blend until smooth. Pour over chia and stir with spoon. 

3. Cover and place in fridge overnight. When ready to eat, garnish with shredded coconut if desired. Enjoy! You will..!

Cinnamon Fig Jam

You won't believe how unbelievable easy and good this jam is. Aside from soaking the figs, it takes all of 5 minutes to prepare. I'm not exaggerating! And it's so delicious. Perfect on toast, with homemade biscuits, and on oatmeal. 

                  Cinnamon Fig Jam. 

Cinnamon Fig Jam; Vegan, Gluten-free. Makes one serving (about 1/4 cup jam). 

Ingredients 

1. 3 dried figs

3. Cinnamon to taste

Method

1. Place your figs in a medium size bowl and cover with water. Cover bowl and set aside. Allie figs to soak for at LEAST 8 hours, but preferably overnight. 

2. Once soaked figs should be a lighter color and very puffed. Drain water, add figs to food processor, and blend with cinnamon until jam consistency, adding just a splash of water I facilitate blending if necessary. Enjoy!

Note: keep unused portion in tefrigerator for up to 5 days. 

Breakfast of Champions: The Fit Vegan Ginger's Bounty "Cereal" Bowl

If you didn't already know, I am a competitive figure skater; ice dancer, to be exact! I have been skating since I was 9 and am hoping to go to the National Solo Dance Chanpioships. I train 6 days a week...2 out of the 6 days I get up at 4:30 AM to be on the ice before 6. Needless to say, a good, filling breakfast is essential to get me through those brutal early sessions. 

This Bounty "Cereal" Bowl has become my go-to breakfast before my early morning practices. It's super quick, packed with filling protein and energizing carbs, and gives me tons of energy. Try this yummy breakfast bowl on a morning you know you have to hurry out the door-I guarantee your day will be off to a great start once enjoying this!

 The Fit Vegan Ginger's Bounty "Cereal" Bowl. 

The Fit Vegan Ginger's Bounty "Cereal" Bowl; Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium zucchini, chopped

2. 1 medium carrot (or 6 baby carrots), peeled and chopped

3. 1 cup frozen blueberries

4. 1/3 cup dry roasted unsalted soy nuts 

5. 1 cup plant based milk of choice (almond milk is my personal fave)

Method

1. In a VERY large bowl, combine your zucchini, carrots, and frozen blueberries. Mix very well to thoroughly combine the ingredients. 

2. Cover and place in fridge overnight. In the morning, add your nuts, stir, and top with milk of choice. That's it! So simple and so yummy!

Raw blueberry pudding

It's a good things this pudding only makes one serving. If it made any more than that, I don't think I would be able to stop eating it...

Perfect on toast, oatmeal, or straight out of the food processor, this pudding will definitely make your taste buds happy. 

               Raw Blueberry Pudding. 

Raw Blueberry Pudding; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. silken tofu

2. 1/3 cup frozen blueberries (do not thaw!)

3. Tiny sprinkle of stevia

Method

1. So easy. Combine all ingredients in a mini food processor and blend until super smooth. You can add a tiny bit of water if you need to in order to get things moving, but add no more than a teaspoon or so. This should be pretty thick. 

2. Transfer to a small bowl, cover, andbplace in fridge for about 15 minutes to chill and for flavors to mesh. 

3. Remove from fridge and stir before serving. Enjoy! 

              Silky smooth. So yum. 

Holiday oats: overnight carrot cake oats

Not sure what to fix for Easter breakfast? I've gotcha covered. These yummy carrot cake overnight oats are quick and easy to make and will keep you full until Easter brunch! 

         Overnight Carrot Cake Oats. 

Overnight Carrit Cake Oats; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oats

2. 1/2 cup lite canned coconut milk

3. 1/2 cup water

4. 3 T raisins 

5. 2 T ground flaxseed

6. 1/4 tsp vanilla powder

7. Cinnamon, ginger, nutmeg, allspice: to taste

8. One medium large carrot (6 baby carrots), peeled and grated

Method

1. Combine oats, flaxseeds, carrots, raisins, spices, and vanilla in a sealable jar. Cover and shake vigorously to combine ingredients. 

2. Open jar and pour in coconut milk and water. Gently fold in liquid, ensuring all dry ingredients are submerged. 

3. Secure lid and place jar in fridge overnight or for at least 8 hours. Enjoy! 

     Easy-peasy breakfast. Just like that. 

"Blondie" Pie

To tell you the truth, I thought this would be disgusting. I was totally branching out when I tried this recipe. I really thought it would be quite gross. But I was VERY pleasantly surprised! It was very VERY tasty. Also, it hardly counts as "pie"...this baby packs 20 grams of protein and over 15 grams of fiber! Totally acceptable to eat this as a full meal...with a side of some veggies, of course.

Blondie Pie.

Blondie Pie; Vegan, Gluten-Free. Makes one "mini" size pie.

Ingredients

1. 1/4 cup flaxseeds, ground
2. 2 dates
3. 1 cup canned navy beans, rinsed and drained
4. 1 T agave nectar
5. 1/4 tsp vanilla powder

Method

1. For the crust: In a mini food processor, combine flax and dates. Process until crumbly and sticky. 
2. Remove and press into small dish (if it doesn't hold together, add a splash of water and stir). 
3. Cover and place in fridge while you make your filling. 
4. In mini food processor, combine beans, agave, and vanilla powder. Blend until very smooth. 
5. Remove crust from fridge and spread filling evenly over the crust. Recover and place back in fridge. Refrigerate 8+ hours. 
6. Slice and enjoy!

Last bite. Sharing Optional.

Vanilla Bean Pancakes with Raspberry-Chia Jam

Pancakes. Just saying this word makes me happy. I mean, who in the world doesn't love pancakes?! I have yet to  meet this person (if they even exist!). These pancakes are a bit different, though. You should know by now I LOVE to play around with different things...manipulating ingredients to act like others. It's so much fun! These pancakes have a VERY secret ingredient. Even though the "secret ingredient" is mentioned in the title! Sneaky, huh? Don't be grossed out by this special ingredient. It TOTALLY makes these pancakes. They are absolutely, positively, WONDERFUL. I would eat these every day for the rest of  my life if I could! And even better? They're quick, easy, and extremely nice to look at. Go ahead--"indulge" (even though these are 100% guiltless!).

Vanilla Bean Pancakes with Raspberry-Chia Jam.

Vanilla Bean Pancakes with Raspberry-Chia Jam; Vegan. Makes one serving (4 pancakes and about 1/3 cup Jam).

Ingredients

For the Pancakes

1. 3/4 cup canned navy beans, drained and rinsed
2. 3/4 tsp baking powder
3. 1/2 packet (1/2 tsp., approximately) stevia
4. 1/4 tsp vanilla powder
5. 2 T oat flour
6. 1 T vital wheat gluten
7. 1/4 cup almond milk

Method

1. Heat a non stick pan over medium heat. 
2. In a mini food processor, combine beans, baking powder, stevia, and vanilla powder. Process until thick and smooth. 
3. Transfer mixture to a bowl. Add flour, gluten, and milk and stir well. 
4. Spoon approximately 1/4 cup of batter onto heated pan and spread around (gently!) with the back of a spoon. Cook about 3-3 1/2 minutes and then flip. Repeat to make 4 pancakes. Top and enjoy!

Note: Unlike normal flour-based pancakes, these don't "bubble" when ready to flip. Instead, watch them carefully around the edges. When the edges look like they are beginning to cook, it's time to flip.

Vanilla Bean Pancakes, pre-toppage.

For the Raspberry-Chia Jam

1. 1/3 cup frozen raspberries
2. 1 T plus 2 tsp chia seeds
3. 1 T agave nectar

Method

1. Super simple. Put all ingredients in your Vitamix and blend until raspberries are smooth and ingredients are fully combined. 
2. Pour into a small dish, stir, and cover. Place in fridge for about 15 minutes to thicken up. 
3. Use as desired (in this case on top of the pancakes) and enjoy! 

Raspberry-Chia Jam.