Quinoa Puffed Banana Protein Muffins

This recipe is SUPER simple to make. These are ingredients I have in my pantry, I didn’t need to go shopping for anything! Feel free to switch up the pea protein for your own protein powder, as well as swapping out the cashew butter for your desired nut butter.

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I added the quinoa, protein powder, egg and chia seeds for a boost of protein. I incorporated the nut butter for some healthy fats, which also come from the chia seeds.

INGREDIENTS:
1 cup gluten free flour
1 rip banana
1 egg
1/4 cup white quioa
1/4 cup pea protein
1/4 cup cashew butter
2 tbsp raw local honey
2 tbsp chia seeds
3/4 cup almond milk
1/2 tsp cinnamon
1/2 tsp pink salt
2 tsp baking powder
Optional Toppings:
Banana slices & Cacao nibs

DIRECTIONS:
1. Set oven to 375.
2. Mash ripe banana in big bowl, then add almond milk, cashew butter and egg.
3. Mix in the rest of the ingredients and stir until well combined.
4. Add optional toppings to the muffins. The banana on top is SO amazing and delicious.
5. Cook for 25 minutes.
6. Let cool completely, and voila!

Makes 12 muffins. Store in fridge up to one week in an air tight container.

Chocolate Buckwheat Granola

This granola is sooooo delicious. You can eat is several different ways, some of them being: on top of oatmeal for a chocolate-y crunch, alone as a snack, mixed in with nuts for trail mix, on top of a parfait for breakfast, or mixed with almond milk for cereal!
This is good as a pre-workout snack, post-workout snack, or as a main meal. It’s chewy, crunchy, and satisfying!

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The Cacao in this recipe stimulates serotonin release, which increases your mental focus during exercise. Cacao is a “feel-good” ingredient, it is derived from the cacao bean which has been grinded up into a fine powder.
The Oats prolong your muscles ability to burn fuel efficiently.
Chia Seeds enhance your bodies ability to burn fat as fuel. They are high in protein and fiber.
Coconut Oil contains MCT (medium chain triglycerides). MCT is burned as a carbohydrate (not stored as fat in the body) which is incredible! Our cell membranes are made up of fat, so consuming healthy fats is essential for optimal cell growth/health.
Buckwheat is high in protein, magnesium, and contains all essential amino acids. Buckwheat is wonderful to consume to help maintain blood flow, and is great for women to consume before their period to ease symptoms such as cramping and aching in the body. It is not a grain, and is actually part of the rhubarb family, meaning its a wonderful food to consume for those who are gluten intolerant, or vegan/vegetarian.
Dates add a subtle taste of sweetness and help restore glycogen restore, which is the fuel that’s contained in our musicals. That’s what we burn while we workout, so it’s important to consume after a workout.

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Chocolate Coating:
6 dates
2 cups almond milk
2 tbsp ground flax
1/2 cup coconut oil
1/2 cup chia seeds
5 tbsp cacao powder

INGREDIENTS:
Granola:

2 cups rolled oats
2 cups steel cut oats
1/2 cup pumpkin seeds
1 cup slivered almonds
1 cup washed and rinsed buckwheat
1 cup shredded coconut
1 tbsp cinnamon
1 tsp pink salt
1/4 cup maple syrup
chia egg: 1/4 cup chia + 1/4 cup water

YIELDS 12 CUPS OF GRANOLA


DIRECTIONS:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together chia seeds and water to form an “egg”. Let sit for 5 minutes.
3. Mix together the granola ingredients in a large bowl, then add and mix the chia egg.
4. Soak dates in hot water for 5-10 minutes.
5. Mix together almond milk, dates, ground flax seeds and cacao powder in blender. Blend for 1-2 minutes until smooth.
6. In a pot, heat up coconut oil until melted. Next mix together the chocolate mixture, coconut oil and chia seeds.
7. Add wet ingredients to dry ingredients, and mix until combined.
8. Place on a baking sheet with parchment paper and cook for 35 minutes.
9. Mix granola every 8 minutes to ensure it doesn’t burn.

Enjoy the chocolatey goodness!



Vegan Creamy Mushroom Pasta

Oh my gosh my friends this pasta dish was SO delicious. I made a big batch of it that totaled to be about 3 servings, and Mike and I finished it in one day! The sauce is thick and creamy, leaving your feeling satisfied and satiated. Here’s what you’ll need:

INGREDIENTS:
Trader Joes Black Bean Spiral Pasta (or pasta of your choice)
1 medium sized potato
3 cups diced mushrooms
1 tsp thyme
1 tsp pink salt
1 tsp garlic powder
1 tsp black pepper
1/2 tsp ginger powder
1 cup raw cashews
2 cups almond milk

DIRECTIONS:
2. Bring a pot of water to boil, then add potato.
3. Cook for 6 minutes, then add cashews to the boiling water. When the potato is finished (it should slide off a fork easily) drain the water and add the potato and cashews to a food processor.
4. Bring another pot of water to boil, then add pasta.
5. While the water for the noodles are boiling, combine the almond milk and seasonings to the food processor with the potato and cashews, blend for 2 minutes until smooth and creamy!
5. Heat a skillet with coconut oil, then add chopped mushrooms and cook until soft and tender, about 6-8 minutes.
6. Once noodles are finished, strain and rinse with cold water to stop the noodles from cooking. Add them to the skillet with mushrooms. Next add the “Alfredo Sauce” to the noodles and mushroom combination. Your final result will be a thick, creamy, and comforting bowl of pasta rich with protein, carbohydrates, and healthy fats (by topping with hemp seeds!)

I hope you enjoy as much as we did!

Maple & Teriyaki Glazed Tempeh Sandwhich

INGREDIENTS:
1/2 block of tempeh 
2 tbsp coconut aminos teriyaki sauce
1 tbsp vegan worcestershire
1 tbsp maple syrup
spinach
tomato
GF bread

DIRECTIONS:
Cut tempeh into slices.
In a small dish, add wet ingredients, mix,  and set aside.
Warm a pan on medium heat and add the tempeh slices. (Cook for a few minutes on each side until golden).
While the tempeh is cooking, place the GF bread in the toaster and slice your tomatoes. 

Once tempeh is almost finished, add the wet ingredients to the pan and flip the tempeh so all sides are coated. Turn off heat and let the flavors absorb into the tempeh. 

Once bread is done, add tomatoes, spinach, and tempeh and there you have it! There is extra tempeh cooked so if you're using 1/2 a block of tempeh this recipe yields 2 servings.

Homemade Hot Cocoa

INGREDIENTS:
2 cups almond milk
2 taboo cacao powder
1-2 tbsp maple syrup

DIRECTIONS:
Heat the milk on the stove (or microwave)
Once hot, mix all ingredients in a blender, & enjoy!

Creamy Veggie Potato Soup

INGREDIENTS:
8 russett potatoes
3 cups almond milk
2 cups broccoli
1 carrott
2 tbsp coconut oil
3/4 tsp pink Himalayan salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp turmeric

Optional Toppings:
Spring Onion
Hemp Seeds

DIRECTIONS:
Boil 6 potatoes until you can stick a fork in them and they slide off.

In a saute pan, heat up coconut oil. Add 2 chopped potatoes, chopped broccoli & carrots and cook until softened (about 5-10 minutes on medium heat). Stir every minute or so. Next add all the spices and cook for another two minutes once well combined.

Blend almond milk and the 6 boiled potatoes (with a few dashes of salt) and then mix with the sautéed potatoes and veggies. Top with hemp seeds and spring onion.

Smokey Chickpea Soup

INGREDIENTS:
1 1/2 cup frozen peas
3 carrots
1 can tomatoes
1 sweet onion
6 cups cooked chickpeas
6 cups chickpea water or vegetable broth
1/2 tbsp turmeric
1 tbsp smoked paprika
1 tbsp garlic powder

DIRECTIONS:
Heat big pot with 1 tbsp oil. Add carrots and onions, cook until soft. Add frozen peas & tomatoes with 1/2 cup water. Add turmeric, paprika & garlic to pot, cook for 5 minutes. If you soak and cook your own beans, add 1 tsp smoked paprika & turmeric to water and cook until soft. Add either 6 cups of the liquid to the pot or 6 cups vegetable broth. Add beans, cook 10 minutes. Enjoy! Add salt and pepper to taste.

Gooey Brownie Balls

INGREDIENTS:
5 dates
2-3 tbsp cacao powder
1/2 tsp Four Sigmatic adaptogen blend (OPT)
pinch of cinnamon

DIRECTIONS:
Soak dates in a bowl of hot water for 5-10 minutes until soft.
Once soft, pit the dates and add them to a food processor. Blitz and then add the rest of the ingredients. 

Enjoy right away (it will be warm and gooey) Or store them in an air tight container in the fridge to cool, cut and roll into balls! Makes about 10-15!

Banana, Oat & Raisin Mash

INGREDIENTS:
6 spotty bananas
2 cups oats (I used steel cut in this batch but normally use rolled oats)
1 cup of organic flour
1.5 tbsp chia seeds
1 tbsp ground flax
few dashes of cinnamon
2 tbsp cacao nibs
1 tbsp cacao powder
1 cup of raisins
coconut oil

DIRECTIONS:
Set oven to 420 degrees Fahrenheit
Mash bananas in a large bowl
Add all dry ingredients and mix well
Take a dish and grease it with coconut oil (I used about an 8x8" dish)
Spread out mash and even the top
Cook for 30 minutes
Allow to cool, and cut into bars or cubes.

Chocolate Pumpkin Cheesecake Bites

INGREDIENTS:
Chocolate Pumpkin Cheesecake Bites Crust:
1.5 cup walnuts
1-1.5 cup soaked dates
Pinch of salt

Chocolate Pumpkin Cheesecake Filling:
1 cup soaked cashews
1/2 lemon
1/2 cup maple syrup
1/2 cup pumpkin purée
1/2 cup coconut milk
3 tbsp cacao powder
2 tbsp melted coconut oil
Dash of cinnamon

DIRECTIONS:
Soak cashews for 1 hour in hot water. While that is soaking,  soak dates in hot water for 10 minutes to soften.

Add walnuts to food processor and blend. Add in dates and salt.
Fill silicone cupcake tray with crust, press down with a spoon or your fingers. You can pop these in the freezer while you wait for the cashews to finish soaking.

Next, add the filling ingredients to the food processor and blend until rich and creamy.

Poor over the walnut crust and top with whatever you would like! I used frozen raspberries, cacao nibs, and sliced almonds. 

Freeze for 4 hours.

Blueberry & Banana Oat Muffins

WET INGREDIENTS:
3 tbsp water
1/4 cup + 2 tbsp plant milk
2 ripe mashed bananas
1/4 cup maple syrup
1 tsp vanilla

DRY INGREDIENTS:
2 tbsp chia seeds
1 tbsp ground flax seeds
1 cup frozen blueberries
1.5 cup of rolled oats
1 cup almond meal (you may need to add 1/2 cup more if the batter is too liquid-y)
1 tsp baking powder
1 tsp cinnamon


DIRECTIONS:
Set over to 400 degrees F.

Combine chia seeds, ground flax seeds and water to make an "egg". Let sit for 2 minutes. Next add in the rest of the wet ingredients and stir well. 

In a separate bowl, combine the rolled oats, almond meal, baking powder, cinnamon, and blueberries. Once mixed, add in the wet ingredients and stir together. 

Bake in muffin tins or silicone muffin holder for 30 minutes. Let cool lcompletely before you take them out. Enjoy!


These babies are good for about 5-6 days in the fridge. Enjoy warm or cold (my fiancé likes them warm with some vegan butter on top).

This recipe yields about 14 muffins.

Peanut Butter Protein Balls

INGREDIENTS:

1 cup gluten free oats
3/4 cup peanut butter
1 tbsp chia seeds
1 tbsp ground flax seeds
2 dates
2 tbsp cacao nibs
1 tsp cinnamon
1/2 tsp maca powder
1/2 cup raw almonds

DIRECTIONS:

Blend everything together in a food processor for about 2 minutes. Grab some of the mixture with your hands and squeeze together, gently roll into balls. This will make about 9 protein balls. Store in the fridge for up to 1 week.

Chocolate Sunbutter Protein Balls

INGREDIENTS:

1/ 2 cup hemp protein powder
1/4 heaping cup sugarless sunflower butter
2 tbsp coconut flakes
1/4 tsp cinnamon
10 pitted dates
1 tbsp cacao powder
1 tbsp maca powder
1 tbsp coconut oil
1/2 tbsp water
1 tbsp chia seeds
Dash of pink Himalayan salt

DIRECTIONS:

Blend all ingredients in food processor until it crumbles and will stick together in a ball when you squeeze the mixture in your hand.
Yields about 4 large balls and 1 small one. Roll in some coconut flakes, freeze for two hours, and enjoy!
Keep in the refrigerator for up to a week for maximum freshness.

Healthy Superfood Dessert Cups

INGREDIENTS:

BASE:
15 dates
1 cup almond meal
1 tbsp ground flax seeds
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin seeds
1 tsp maca
Dash of pink Himalayan salt

FILLING:
2 cups soaked cashes
1 tsp matcha
1 tsp spirulina
1 tsp vanilla
1/2 tsp maca powder
3 tsp coconut sugar (optional)
1 tsp cinnamon
1/2 cup almond milk

DIRECTIONS:

Soak cashews for 30 minutes - 1 hour in warm water.
Blend all the ingredients for the base in a food processor, and push into cupcake molds (I used a silicone muffin mold). Place in freezer for now.


Blend all the ingredients for the filling together once the cashews have soaked, and top the base with the filling. Sprinkle hemp seeds and cacao nibs on top, and freeze for 3 hours.
I mentioned the coconut sugar in the filling is optional. I say this because dates are very sweet as it is, so it may be nice without it. Your choice!
Enjoy friend!

Keep in freezer up to a month (in an air tight container). Yields 9

Quick & Easy Chocolate Chip Protein Cookies

INGREDIENTS:

2 eggs 
1/2 cup almond milk
2 smashed ripe bananas
1 cup gf oats
2 cups almond meal
1 tbsp ground flax seeds
1 tbsp maca powder
2 scoops @ancientnutrition collagen protein (optional-good for skin, joints & youthfulness)
2 tbsp @terrasoul pea protein (any protein powder of your choosing) 
1/2 tsp pink Himalayan sea salt
1 tsp cinnamon 
1/2 tsp ground vanilla (or 1 tsp vanilla)
1/2-1 cup @enjoylifefoods dairy free chocolate chips 
2 tbsp coconut sugar

DIRECTIONS:

Set oven to 350 degrees F.
Mash both bananas with a fork, add wet ingredients and mix well. Add the rest of the ingredients except chocolate chips, mix well.
Next, fold in chocolate chips. Place on parchment paper and cook for 15 minutes!

Pink Dragon Fruit & Blueberry Smoothie Bowl

INGREDIENTS:
-Blueberry Dragon Fruit Smoothie Bowl
2.5 frozen bananas
2 tbsp dragon fruit powder
1 cup blueberries
1 tbsp ground flax seeds
1 tsp cinnamon

- Pink Dragon Fruit Smoothie Bowl:
3 frozen bananas
2 tbsp dragon fruit powder
1 tbsp ground flax seeds
1 tsp cinnamon

DIRECTIONS:
Add all ingredients to a food processor until it's smooth like an ice-cream consistancy. You may have to stop it once or twice to scrape down the edges. Top with anything you'd like! My favorite toppings are:

goji berries
coconut flakes
chia seeds
cacao nibs
mango
strawberries

Chai Spiced Peanut Butter Nice Cream

INGREDIENTS:
3 frozen bananas
1 tbsp peanut butter
4 soft dates
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/4 tsp ground ginger

+ desired toppings
(peanuts, cacao nibs, coconut flakes)

DIRECTIONS:
Add bananas, cinnamon, nutmeg, cloves, cardamom, & ginger to food processor and blend until it blends together like ice cream!
Add in peanut butter and the dates (chopped up). You can also add chopped peanuts for more of a crunch. Pulse a couple times until mixed. 
Add to a bowl, and garnish with goodies! I enjoyed coconut flakes, cacao nibs, and some more chopped peanuts.

Sweet & Spicy Dijon Dressing

INGREDIENTS:
1 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp chili garlic sauce/paste

 

DIRECTIONS:
Mix everything together and enjoy over a buddha bowl or with tacos!

Lemon Apple Elixir

INGREDIENTS:
1 honeycrisp apple
3 lemons
1 inch ginger
palm full of turmeric root or 1 tbsp turmeric powder
1 tsp cayenne pepper

 

DIRECTIONS:
Add the apple & ginger to a juicer
(& the turmeric if you are using the root).
Next squeeze the juice from 3 lemons into the container.
Add the cayenne pepper (& turmeric powder if you are using that).

Mix well and enjoy over the next 3-4 mornings!

Detox Juice

INGREDIENTS:
1 celery stalk
1 cucumber
3 small honey crisp apples
2 inches of ginger
3 lemons
1 tsp cayenne
1 tsp turmeric
Dash of black pepper

DIRECTIONS:
Take the celery, cucumber, apples, ginger and lemon and juice them in your juicer (I usually juice the lemon separately. You can cut the skin off and put it through your juicer. I also cut out the apples core).

Once finished, strain the juice to gather any pulp, then mix in spices.
Enjoy cold!