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! 

Celebration time!: Lentil Mocha Pudding!

It's official...I HAVE SUCCESFULLY MADE IT THROUGH MY FIRST SEMESTER OF COLLEGE!!! Took my last final (medical terminology!) yesterday. So proud! 

Needless to say, when I woke up this morning, I was in the mood for celebration food 👍😋 My breakfasts have been so rushed the past few weeks because of classes...so I fully took advantage of the extra time this morning! 👏👏👏 however, I had virtually NO FOOD IN MY HOUSE. Grocery day, thank heavens!so I used what I had--1/2 can of lentils left over from dinner the other night that I needed to use before they went bad...and tofu...and Pero coffee substitute. Really?! So I took a risk--after all, that's the beauty in food processors, right?! 😂 I was delighted in the result--so delicious and super high in protein. Good deal! 

              Lentil Mocha Pudding. 

          Creamy, dreamy, yumminess. 

Lentil Mocha Pudding

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 6 oz. silken tofu

3. 15 drops liquid stevia

4. 1 T pero coffee substitute

5. Dash of cinnamon for garnish

Method

1. Blend it yo. Then EAT UP! Done. 👍😍

Sweet 'n Spicy Pudding.

I woke up yesterday morning with the WORST SORE THROAT EVER. I literally thought I was dying, guys. Man was I miserable! After moping around in self-pity for a good portion of the morning, I decided food was important...but of course! 👍 But I needed heat. Spice. FIRE-Y goodness to literally burn my throat off. And let me tell you-this pudding delivered. 🔥🔥🔥

             Sweet 'n Spicy Pudding.

Sweet 'n Spicy Pudding; Vegan, Gluten-free. Serves one. 

Ingredients

1. 11 oz. Morinu extra firm tofu

2. 1 1/2 packets stevia 

3. 1/4 plus 1/8 tsp cayenne (or go for a 1/2 tsp...bring it on!)

Method 

1. Blend and eat! 

Kickin' PB-Cayenne Oatmeal!

Talk about SPICY--man oh man is this oat bowl yumalish 😋 Sweet AND spicy and super delicious, this 5 minute dish is the perfect breakfast, lunch, OR dinner addition! 

        Kickin' PB-Cayenne Oatmeal!

Kickin' PB-Cayenne Oatmeal!; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 c oats of choice

2. 1 c water

3. One packet stevia

4. 1/4-1/2 tsp cayenne pepper 

5. 2 T natural creamy peanut butter

Method 

1. Combine oats, stevia, cayenne and mix. Stir in water and microwave 2 minutes on high power. 

2. Add peanut butter on top and sprinkle win cayenne for garnish. Yummo! 

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! 

Peanut Butter-Cinnamon-Apple Sammie.

Sometimes, you just want a good old SANDWICH, am I right?! My Sammie craving hit a couple evenings ago...mid-essay writing. I had been typing for the last, oh, I couldn't even say...hence, food was a top priority. However, I needed something quick and filling  I also needed to use up the last of the apples I bought a couple weeks ago from when I went apple picking with some buddies! So, this beautiful Sam was born...toasty bread + creamy and filling PB + crisp apple + cinnamon for good measure = yum. That is all. 

    Peanut Butter-Cinnamon-Apple Sammie. 

      I KNOW I KNOW I KNOW RIGHT?!

Peanut Butter-Cinnamon-Apple Sammie; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. 2 slices bread of house (use gluten free if desired. I used Ezekiel. Yum!)

2. 2 T all natural creamy peanut butter (salt-free AND oil-free)

3. 1/2 Apple, sliced 

4. Cinnamon to taste

Method

1. Toast your bread to your liking...I like mine burnt! 😜 

2. Spread one T PB one each slice of bread. Top with apples and sprinkle with cinn. DONE! 

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.