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from oh she glows:
1. In a microwave safe bowl, melt the chocolate chips for about 60 seconds being careful not to burn. Remove from microwave and stir so the rest of the chips melt.
2. Roughly chop the banana and mash it into the melted chips with a fork.
3. Stir in the rest of the ingredients into the chocolate & banana and stir very well until all oats are coated with chocolate.
4. Line a plate with parchment and drop about 7 cookies onto it. Alternatively, you can use muffin liners. Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy. Leave in the freezer for a quick chocolate fix any time of the day! Makes 7 small cookies at 80 calories each.
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from the dashing dish:
o 1/2 cup ripe banana (about 1 small banana)
o 3/4 cup egg whites
o 1/2 cup plain low fat greek yogurt (I used plain Chobani yogurt)
o 3/4 cup oats (use gluten free if sensitive to gluten)
o 2 scoops vanilla protein powder (I used Designer Whey, or you could use any flavor you would like!)
o 12-14 packets stevia (or 1/2 cup sweetener of choice)
o 1 tsp baking powder
o 1 tsp baking soda
o 1/2 tsp cinnamon
Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using). 2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth. 3. Divide mixture evenly between 12 muffin tins. Bake for 15-18 minutes, or until toothpick comes out clean.
Servings: 12 (full size) muffins
Calories: 58 calories each (9 grams carbohydrates, 7 grams of protein, 2 grams of fiber, 1 gram of sugar each)
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Triple Chocolate Chunk Muffins
from the dashing dish:
· 1 3/4 c oats
· 3 egg whites
· 3/4 cup unsweetened cocoa
· 1/2 cup unsweetened applesauce
· 1 tsp. vanilla extract
· 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
· 1/2 tsp cream of tartar (or 2 tsp. vinegar)
· 1-1/2 tsp. baking powder
· 1-1/2 tsp. baking soda
· 1/4 tsp. salt
· 1 cup hot water
· 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
· 1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!)
· *Foil cupcake liners, remove the inner paper lining (I say foil, because from experience, paper liners tend to stick to muffins!
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
1. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
2. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
3. Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
4. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
5.Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin (12 Big Muffins) / 58 Calories Per Muffin (24 smaller muffins)
Weight Watchers Points Plus Value: 3
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Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa
from veganyumyum.com. check it out, great recipes!
1 Block Tofu, extra firm, 14 oz
Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
2 Bruised Cardamom Pods, optional
1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
1/4 tsp Salt
1 1/3 Cup Water
*Other options: For brown rice, adjust water to 1 1/2 cups, for medium/long grain rice, water measurement is the same. Noodles can be boiled, drained, and given a light splash of soy sauce and lime juice for some background flavor. The tofu is very flavorful, so whatever base you choose, it needs only subtle additions, if any at all.
Wok Steamed Collards
1 Bunch Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice
Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.
Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square. Tofu geometry is my favorite kind of math! You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.
Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu, you’ll need a pan the tofu won’t stick to even without any oil.
Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the collards, below.)
To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.
Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.
For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.
20 Quick and Healthy Breakfast Ideas
- Raspberry orange pomegranate smoothie
- Poppy seed bagel with lox and fixins
- Kashi Heart to Heart cereal with fresh raspberries and 1% milk
- Whole wheat banana chocolate chip muffin
- Peanut butter yogurt dip
- Quinoa porridge
- The Green Monsta – spinach, apple, and avocado smoothie
- Egg sandwich with baby spinach
- Whole wheat waffles with peanut butter and sliced bananas
- Whole wheat French toast kabobs with fresh fruit
- Peanut butter and jelly on an English muffin
- Old fashioned oats with kiwi, banana, mango, and grapes
- Multigrain Cheerios with milk and a banana
- Greek yogurt with fresh berries and a sprinkle of Grape Nuts
- 1/2 bagel with reduced fat cream cheese, 1 fried egg, sauteed red and green peppers
- Breakfast Bruschetta
- Pomegranate Parfait with Greek yogurt, Kashi Go Lean, pomegranate seeds
- Trail mix with pecans, dried cherries, dried golden raisins, almonds, cashews, dark chocolate chips, Puffins cereal
- Ezekiel bread toasted with cashew nut butter and sliced persimmon
- 1/2 red grapefruit, 1 slice of Ezekiel bread toasted and 2 hard boiled eggs
YUM BREAKFAST ALLLL DAYYY LOONNGG.
my favourite meal ever.
Not all of these are vegan but some of them could easily be made so! Looks yummy!
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Avocado Wasabi Salad
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil
Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.
If you are serving the salad later, do not add the dressing until the last minute.
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Vegan Peanut Butter & Pumpkin Muffins
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it’s snowing here today. needing a nice soup!
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So you might remember my old post about these waffles. Well I made them again this morning and oh my goodness they are amazing! So simple, so yummy, and so much healthier than the average waffle! So how do you make them? It’s easy…here’s how:
Easy Vegan Waffles
· 2 cups rolled oats
· 2 cups water
· 1 banana
· 1/2 tablespoon of sugar
· 1 teaspoon vanilla
· 1/2 teaspoon salt
Got all that? Great!
Now just follow 5 steps:
1. Preheat waffle iron
2. Blend all ingredients together in a blender
3. Pour the batter into the waffle iron
4. Cook until done
5. Enjooooooy! :)
I know that this is my old post, I just wanted to say that I used this same recipe and made pancakes! So don’t be afraid to try it out!
Make a bunch of pancakes or waffles and store them in the fridge for the rest of the week! Super fast, super healthy, and suuuper delicious! :)
Looks yummy! Want to try! :) love waffles/breakfast foods!
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