Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip.

Ever had a craving? And I don't mean a craving for something...normal, like popcorn or nice cream. I mean a weird craving. Like a...date I say it...PREGNANCY CRAVING. And before your eyes jump out of your face, I can happily assure you that I AM DEFINITELY NOT PREGNANT. Or plan on being ANYTIME SOON. But I swear...sometimes the things I crave make me wonder. Take this little sammie into account. Really Anna?! An onion sandwich?! And yep, a delicious, caramelized, ooey-gooey luscious onion sandwich. Complete with tangy balsamic cream for dippage. Holy. 

    Caramelized Red Onion Sandwich with          Balsamic Cream Dip. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip. Vegan, gluten-free option. Serves one. 

Ingredients

1. Two slices vegan bread of choice (use gluten free, if needed)

2. One small red onion, sliced into thin strips

3. 3 T water

4. 2 tsp braggs aminos

5. 1/2 tsp dried thyme 

6. 5 oz. silken tofu

7. 1/8 tsp each onion and garlic powders 

8. 1 T balsamic vinegar

Method 

1. Heat a nonstick skillet over medium heat. Test the heat of your pan by adding a drop of water. If it sizzles of, congratulations: your pan is heated! 

2. Add 3 T water and aminos to pan. Toss in your sliced onions and sprinkle thyme over top. Fold continuously with spatula, adding more water if needed, until caramelized. Set aside off of heat and let cool. 

3. In your food processor, combine tofu, balsamic, and onion/garlic powders. Blend until completely smooth and creamy. Spoon into small ramekin. 

4. Place onions on top of bread, toasted if desired, and serve with cream on the side. Enjoy!

Protein Packed Zucchini Ginger Sam.

Yes, I'm still alive 😂 sorry for my blog hiatus...it's called "midterm week" 😳😰 but NO FEAR--I totally rocked that thang 👏👏👏😂👯

Ok now on to the food...😋 Today's recipe is SUPER AWESOME and SUPER QUICK--the best kind of recipes am I right?! Give this one a try when you're rushed...you won't be sorry!

    Protein Packed Zucchini Ginger Sam. 

Protein Packed Zucchini Ginger Sam; Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices vegan bread of choice (my fave is Ezekiel!), toasted

2. 2 T brown rice protein powder

3. 2 T water

4. 10 drops liquid stevia

5. Four THIN slices of zucchini

6. A sprinkling of ground ginger

Method 

1. In a small bowl, mix your protein powder, water, and stevia. Spread over toasted bread slices, top with zuke, and sprinkle with ginger. Yep. That's it. EAT! 

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.