there may be a million fitblrs out there
but you'll never find one like me(:
vegan, & love to cook, i love to share my healthy recipes with you!
yoga & running are my drug of choice.
on my lifelong journey to a healthy lifestyle.
love you all.(:
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Frosty No-Bake Chocolate Oatmeal Cookies
from oh she glows:
Ingredients:
- 1/2 cup rolled oats
- 1/4 cup non-dairy chocolate chips
- 1 large banana
- 1 tsp pure vanilla extract
- 1 tbsp chia seeds
- 1 tbsp buckwheat groats (optional)
- 1 tsp cocoa powder
- Sweetener, if preferred
Directions:
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.
Source: ohsheglows.com
Photo with 81 notes
· Banana Bread Protein Muffins
from the dashing dish:
· Ingredients:
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
Method:
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)
Source: dashingdish.com
Photo with 12 notes
Triple Chocolate Chunk Muffins
from the dashing dish:
Ingredients
· 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!
Method
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
Source: dashingdish.com
Photo with 46 notes
Overnight Protein Bars
from donkeysalright.tumblr.com. definitely want to try these!
• 1 cup creamy or crunchy peanut butter, I like the Earth Balance brand
• 1/2 cup agave nectar
• 1 cup chocolate protein powder, I used Arbonne Essentials Chocolate Protein Shake Mix
• 1.5 cups of instant oats
• 1/4 cup vegan chocolate chips
Directions
Heat peanut butter and agave nectar in the microwave for about 30 seconds. Stir in protein powder, oats, and chocolate chips. It’s best to just use your hands for the mixing, then press the mixture (it will be crumbly) in a lightly greased 8x6 pan. Let cool for 6 hours or overnight. Makes 12 protein bars.
Source: donkeysalright
Photo with 31 notes
Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa
from veganyumyum.com. check it out, great recipes!
Serves 2-3
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
Quinoa*
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
Directions
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.
Source: veganyumyum.com
Photo with 24 notes
Avocado Wasabi Salad
Serves 4-6
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
Wasabi-Tamari Chickpeas
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.
Source: veganyumyum.com
Photoset reblogged from with 1,732 notes
Oatmeal Peanut Butter Protein Bars
- 2 cups Uncooked Old Fashioned/Quick Oats
- 1/2 cup Natural Peanut Butter
- 4 Scoops Protein Powder (I used ON Whey Vanilla Ice Cream)
- 4 tbls Milled Flax Seed
- 1/2 cup water
I warmed up my PB in the microwave for a few seconds to get it loose but other than that just combine everything in a bowl and mix well.
Then press it into a baking pan or other square dish and put in the fridge or freezer for about a half hour. You can put a little water on your fingers before pressing so it doesn’t stick to you. Take the pan out of the freezer, cut the mixture into 8 or more bars, and wrap each individually or put in snack bags. Done!
I’m leaving mine in the freezer since they were still a little sticky but the fridge is fine as well.
Next time I may add some dried fruit to change it up some.
This recipe makes about 8 bars
192 Cal | 16g Carbs| 8g Fat| 15g Protein| 3g Fiber
Love!
Source: mynuejeens
Photo with 7 notes
bread and tomato soup
Recipe found at http://thetolerantvegan.com/2011/10/bread-and-tomato-soup/
Makes 4 servings
Ingredients:
- 1 pound ripe grape tomatoes
- 3 garlic cloves, peeled and diced
- 1 cup fresh basil
- 5 tablespoons extra virgin olive oil
- sea salt, sprinkled to your preference
- fresh ground black pepper, sprinkled to your preference
- 1 28 ounce can of whole tomatoes
- 2 large handfuls of thick, stale bread
Directions:
- Preheat your oven to 350 degrees Fahrenheit and grab your pretty little grape tomatoes. If you want to keep the grape tomatoes whole in your soup (that’s what I did, I like big bites), take a toothpick and poke a hole into each tomato. Feel free to chop up the grape tomatoes if you want to use smaller pieces in your soup. Just skip the toothpick poking step if that’s the case and slice them up instead.
- Chop up your basil
- And toss the grape tomatoes, 1 diced garlic clove, and 1/4 of the basil into a small roasting pan.
- Stir in two tablespoons of oil and sprinkle with salt and pepper.
- Stick the pan in the oven and let the tomatoes roast for 20 minutes.
- In the meantime, place the remaining garlic, basil and oil in a large pot
- Cook on medium-high for 2-3 minutes, softening the garlic.
- Pour in the canned tomatoes, then fill the empty can with water and pour the water in, as well
- Break apart the tomatoes with a spoon and bring the soup to a boil.
- Reduce to a simmer and let the soup cook for 20 minutes.
- Remove the grape tomatoes from the oven and add them to your pot of soup.
- Reduce the heat to low so that the soup is barely simmering, and add in large pieces of the stale bread.
- Let the soup simmer for another 10 minutes
- Remove from heat and serve immediately
it’s snowing here today. needing a nice soup!
Photo with 22 notes
from the tolerant vegan:
Mexi Burgers
Makes 4 burgers
For the burgers:
- 1/4 cup olive oil
- 1 yellow onion, diced
- 1 14 oz. can black beans, drained and rinsed
- 1/2 cup diced carrots
- ½ cup cornmeal
- ½ cup panko breadcrumbs
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1/4 cup water
- buns of your choice
For the topping:
- 3 ripe avocados or one 8 oz. pouch of Trader Jose’s Avocado’s Number Guacamole
- 2 tablespoons fresh salsa
- 1 tablespoon fresh lime juice
Directions:
Saute the onions in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.
Combine the caramelized onions, carrots, black beans, cornmeal, breadcrumbs, sea salt and chili powder in a large bowl and stir.
Add in the water and use your hands to form patties.
The water should act as a binding agent, so if your patties feel too loose, add a little more water.
Pour two tablespoons of olive oil into a non-stick skillet and fry the patties over medium/high heat. These burgers are best when they’re crisp, so let them fry for around 3 minutes before flipping. Add more olive oil to the pan with each new burger to prevent sticking.
While your patties are frying, whip up some guacamole.
Combine the avocados (or TJ’s guacamole), fresh salsa and lime juice into a large bowl and stir.
Toast your buns, plop the patties in between and spoon on a generous serving of guacamole.
If you like a spicier burger, throw some chipotle salsa in the mix.
yum! these look fantastic!
Source: thetolerantvegan.com
Photo with 57 notes
Better Than Nutella
Vegan nutella that has only half the calories of storebought nutella!
double bonus :)
Makes approx. 2 cups
- 2 cups raw hazelnuts (240g)
- 1 1/2 T pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup plus 2 T agave or sugar (could use stevia)
- 1 packet stevia, or 1 T more agave or sugar
- 1/4 tsp plus 1/8 tsp salt
- 2-3 tsp oil (Can be omitted, but it’ll be a little less smooth.)
- 1/2 cup milk of choice (I used Almond Breeze)
Roast hazelnuts for 10-14 minutes at 420 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes in my Cuisinart.)
Calories per tablespoon: 57 (would be less if you used a no-calorie sweetener like stevia, splenda, etc.)
Source: chocolatecoveredkatie.com
