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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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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
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.
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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.
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only 40 calories per cookie, and completely vegan (not to mention delicious!) :)
Preheat oven to 330 F. Combine dry ingredients and mix very, very well. In a separate bowl, melt the vegan butter, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon, depending on how cinnamon-y you want your cookies). If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.) Cook for 9-10 minutes. They’ll look way underdone when you take them out, but that’s ok.
from chocolatecoveredkatie.com. seriously, check this site out. this girl is adorable, and she has the yummiest, healthiest, clean, vegan desserts i’ve ever seen!
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first recipe on this blog.. eep :) hope you guys like it. from chocolatecoveredkatie.com. she has some great recipes.
(Makes 8 brownies)
1/4 cup unsweetened cocoa powder
1/2 cup ww pastry flour (or white, or you can try spelt or gluten-free)
1/4 tsp baking powder
1/4 tsp salt
Combine dry ingredients, and mix very well. In a blender, combine wet ingredients and blend until smooth. (I use a Magic Bullet cup.) Pour wet over dry and stir, then pour into a 4×6 oiled pan (or double the recipe and use an 8×8). Cook for 12-18 minutes at 325 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven!
My fudgey variation: (Highly recommended!) If you want them extremely fudgey– as in “so gooey you need a fork to eat them”—cook the batter for only 8-10 minutes. Then put the pan in the fridge to cool for at least a few hours..
Notes: If you’re expecting these brownies to taste like brownies from a boxed mix, you’ll need to use dutch cocoa processed with alkali as your cocoa powder. Also, you can use agave or maple syrup as your sweetener. Reduce applesauce to 1/4 cup, but be aware that your brownies will be a bit denser.