Yields 1 serving
1 cup unsweetened almond or soy milk
2 tbsp hemp seeds
2 tbsp pumpkin seeds, broken into smaller pieces
1 medium apple, diced
2 tsp pumpkin spice
1 tsp ginger powder
1. Mix everything together in a bowl and eat right away before the apples get soggy – eat cold. You can microwave it to make it a little warm if you want, but I didn’t try this so I can’t vouch for the taste (the apples will definitely get softer if you microwave it).
Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!
Yields 1 serving
1/5th block of extra-firm tofu
1 cup broccoli, chopped
1/2 cup shredded carrots
1/2 large green bell pepper
1/2 cup mushrooms, diced
1 tsp olive oil
1/2 tsp black pepper
1 tsp pumpkin spice
1/2 tsp cinnamon powder
1/2 tsp cumin seeds
1. Stir-fry all of the tofu and vegetables together. Spice them up!
2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.
Ah, I have so many recipes that I have made in the past two weeks at college, but never had time to upload them yet so here is a myriad of recipes 🙂 I hope you enjoy! I’ll be baking a few different things this weekend as well so look out for those.
Yields 1 Serving
1/3 cup oat bran
1/2 cup almond milk (optional)
1 cup water
1 tsp cinnamon powder
1 tbsp flaxseed, ground
1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.
2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.
Serving Size: 1 1/2 cups
1 1/2 cups pineapple chunks
1/2 cup coconut milk
1/2 cup water
1 tsp – 1 tbsp brown sugar (optional if you want more sweet)
6 – 7 ice cubes
1. Blend everything together and drink up!
Yields ~ 5 cups of sauce (~ 8 – 10 servings)
Serving Size: 1/2 cup
7 large apples (I used large Gala apples)
6 large cinnamon sticks
7 tbsp lemon juice
1. Slice all of the apples and remove the cores.
2. Blend together all of the apples with about 1/4 cup water. You definitely don’t want to use more or your sauce will become very thin so try to use a very strong blender.
3. Heat the apple puree on the stove top in a large pot. Throw in the cinnamon sticks (I broke mine in halves) and the lemon juice. Heat for about 15 – 20 minutes till all of the water has boiled. You will see the apple puree bubble and the applesauce will get thicker. Stir frequently.
4. Let the applesauce cool then store into an air tight container. It will remain fresh for a while actually – you can refrigerate it for about a week or freeze it for about a year!
First off, I would like to thank Kylie for nominating me for the Beautiful Lipstick Award! I’m really honored that she and other fellow bloggers appreciate the recipes I post, and I hope I can continue to blog when I go back to college in two weeks! On that note, foodwithmalvi also had its Vegan Double Chocolate Chip Muffins and its No-Cook Chickpea Salad posted on FindingVegan.com so go check that out!
Now, today’s morning recipe. Well, I was reading Peas and Thank You and came across the recipe for Protein Trail Mix Cookies so I decided to make my own version of that recipe and convert it into a Protein Trail Mix Granola! I have to say, it turned out really delicious. While I was making it, I was worried that the protein powder would just be shifted to the bottom of the container and not stick to anything. Boy was I wrong. It turned out pretty perfectly and tasted even better! I had some with coconut yogurt for breakfast this morning and it was phenomenal. There’s a very nice blend of sweetness and crunchiness in the trial mix. And, the oats aren’t baked to the point of granola crunchiness so there’s sort of a cookie texture to the whole trail mix since the oats are in-between a crunchy and a soft texture. Also, you’ll see in the original recipe that raisins were used, but I decided to use a more antioxidant-rich option and threw in some delicious goji berries instead! Moreover, it’s so healthy! There’s no added sugar at all and the trail mix is full of healthy unsaturated fats and a great serving of protein, perfect for a pre or post workout snack or an on-the-go trail mix! I hope you like it.
Yields 12 Servings
Serving Size: 1/2 cup
3 tbsp flaxseed, ground
3/4 cup non-diary milk (I used unsweetened almond milk)
1/4 cup almonds, silvered
1/4 cup sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup semi-sweet chocolate chips or carob chips
1/4 cup goji berries
2 cups gluten-free oats
4 scoops SunWarrior Chocolate Warrior Protein Powder
1/4 tsp vanilla extract
3 tbsp raw honey
1. Preheat the oven to 350 F.
2. In a bowl, mix together the flaxseeds and the milk. Let it sit to the side.
3. In a large mixing bowl, measure out all of the rest of the ingredients and chop the almonds.
4. Your flaxseed and milk mixture should now look like this:
5. If it does, mix it into the bowl of ingredients and stir thoroughly to spread the honey and the flaxseed mixture around. You should start to see clusters forming and the protein powder sticking to the ingredients. It will still seem a little dry to you, but don’t worry because it still will bake perfectly and taste amazing. If you want it to be more cluster-like, add some oil or nut butter, but I honestly can say that this recipe tastes just perfect as a trail mix more than your typical granola.
5. Spray a pan with some PAM or line with some oil.
6. Spread out the trail mix evenly and pat it down.
7. Bake for ~15 – 20 minutes. Check frequently to make sure your nuts are not getting burnt.
8. Let the trail mix cool and then store in an airtight container for several days. Enjoy alone or as a topping to any snack or breakfast dish! I had some with yogurt this morning.