Oh The Variety of Recipes :)

Vegan Healthy Pumpkin Muffins!

Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Salad 

Vegan Red Quinoa Chickpea Protein Bowl

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Almond Hemp Pumpkin Apple Ginger Breakfast Protein Bowl


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The Recipe

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

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Directions

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).

Pumpkin Spiced Pepper Stuffed Tofu Scramble

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!!

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The Recipe

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

 

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Directions

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.

 

Quinoa Oat Green Khakhra (Indian Thin Crackers) & First College Breakfast!

Before I headed out to college, my mom and I had made a Quinoa Oat Green Roti (Indian flatbread). There’s this other famous Indian snack called khakhra that is basically a thin Indian cracker – crunchy and savory! One morning, my mom tried roasting the green roti on the stovetop for a little bit longer than needed for roti and it become hard and crunchy, just like khakhra! It is a really thin cracker, which makes it ideal for any one to enjoy on-the-go as well. So, if you want a healthier version of a cracker with some hearty leafy greens added, check out this recipe for Quinoa Oat Green Roti here and simply roast the dough after rolling it for about 5-7 minutes longer till it becomes harder and crunchy. Enjoy with anything; culturally, this snack is enjoyed in the morning with tea or for a snack in the afternoon!

look how thin!

Next, for a yummy recipe! I just moved into college successfully – very tiring process and it rained thanks to that silly hurricane, but everything is good now thankfully! For breakfast this morning, I decided to try out Shiloh Farm’s Oat Bran that I had recently discovered in my local health food store. It’s a hearty breakfast since oat bran is filled with fiber and protein – one serving has a whooping 8g protein and 7g fiber! It’s a healthy and delicious way to start off your day and you can top the oat bran off with literally anything, just like oatmeal! I choose some apple slices, cinnamon powder, and flaxseeds. Feel free to play around with yours – you can add nuts, fruit, dried fruit, brown sugar, nut butters, milk, chocolate chips, etc!

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The Recipe

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

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Directions

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.

Vegan Pina Colada Smoothie


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Yields 1 serving

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

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Directions

1. Blend everything together and drink up!

Homemade Cinnamon Applesauce (no added sugar)

My mom and I made some homemade applesauce for me to take to college next week! It’s so delicious – fresh and tastes just like cinnamon apples. We didn’t add any extra sugar, salt, or excess lemon juice. Each serving is ~ 90 calories, 0g fat, 22g carbs, 2g fiber, 17g sugar, 1g protein. I used it to bake some cookies too as a replacement to oil and butter and it worked perfectly! The applesauce has the perfect amount of natural sweetness, so delicious. You should make yourself a batch and freeze it for longterm use! It’s delicious to eat during the winter time or when you’re sick. It’s also a very delicious dessert!!

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The Recipe

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

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Directions

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.

stir!

finished applesauce – yum

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!

DOLE Challenge: Very Berry Cookie Crumble Banana Split

For TasteSpotting’s DOLE challenge, my sister and I decided to make a very berry, chocolate chip cookie crumble, banana split. Now, that’s a handful to say haha. We used the homemade whole wheat chocolate chip cookies we baked just yesterday. The challenge guidelines recommends you make a dessert that is less than 350 calories so when I looked back at past submissions, individuals used less servings of ice cream and chocolate to reduce the calorie count. Well, my sister had a bright idea to make it healthier and less calories by using greek yogurt instead of ice cream! She personally doesn’t like greek yogurt alone (whereas I do but I know other individuals may not), so we decided to use the strawberry goji fruit flavoring as well and make the banana split a berry flavored one! It’s the perfect recipe to enjoy as a breakfast or as a dessert any time of the day since it has a healthy dose of protein, carbohydrates, and delicious chocolate that you cannot feel guilty eating because its (1) homemade, (2) made with healthy carbohydrates and (3) the cookies are low-fat since they are made with no butter!! Enjoy 🙂 We encourage you to celebrate National Banana Split Day next week as well by making your own banana split recipe or enjoying ours! 

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The Recipe

Yields 1 Serving

1 medium or large very ripe DOLE banana

3 walnut halves, broken into pieces

10 fresh blueberries

1 container of Strawberry Goji Flavored Greek Yogurt 

1 homemade whole wheat chocolate chip cookie – recipe is here

1 tbsp chocolate syrup (optional)

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Directions

1. Slice the banana in half and place on a plate or in a bowl.

2. Scoop out the greek yogurt and top the center of the two bananas with it.

3. Drizzle with the strawberry goji fruit flavoring.

4. Crumble the cookie with your hand and drizzle over the yogurt and bananas.

5. Top with the walnuts and blueberries.

bon appetit!

6. Enjoy right away. If you want, drizzle a little chocolate syrup on top as well (just be warned that that would add ~ 40 more calories depending on which syrup you use so you would just be hitting the 350 calorie mark).

banana split w/ chocolate drizzle

my sister gobbling up our creation

Protein Powdered Trail Mix Granola

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.

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The Recipe

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

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Directions

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. 

Chocolate Raisin Protein Oatmeal


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The Recipe

Yields 1 serving

Serving Size: 1 bowl

1/2 cup gluten-free rolled oats

1 tsp cinnamon powder

1 scoop SunWarrior Chocolate Warrior Protein Powder

1 tbsp (15g) dried chia seeds

1 cup almond or soy milk or water

2 tbsp (~ 30 ) seedless raisins

Nectarine Quinoa “Porridge”


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The Recipe

Yields 1 serving

Serving Size: 1 bowl

1/2 cup cooked quinoa

1 tsp cinnamon powder

1 medium or large nectarine, diced

10 almonds

1 tbsp (15g) dried chia seeds

1/2 cup milk (optional – if you want your breakfast more porridge-like)