Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂
Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.
Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!
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.
Yields 12 servings
Serving Size: 1 cookie
1 1/2 cups whole wheat flour (you can use all-purpose flour if you want)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup canola oil
1 large egg
1 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
1. Preheat oven to 350 F.
2. Mix together all of the ingredients except the flour.
3. After the sugar has dissolved, throw in the flour. Mix everything thoroughly and then fold in the chocolate chips.
4. Spoon 12 even lemon-sized balls and roll into a perfect ball.
5. Push slightly to flatten the balls into cookies.
6. Spray a pan with a little PAM and then place each of the cookies 2 inches apart.
7. Bake for ~ 10 minutes and check to see if the cookies are done. Let them cool down before you enjoy! My sister said they taste delicious with some milk or just alone!
Before my strength workout today, I made a unique version to the all-time favorite “deviled” eggs. For my post-workout snack, I played around with some random ingredients that I was craving and made a delicious goji green protein smoothie! **NOTE: the smoothie is vegan, but the “deviled” eggs are not (obviously). The “deviled” eggs recipe had to include granola of course, it’s my favorite thing ! That’s what made it so unique in my mind. Moreover, they were bite-size so perfect for on-the-go. It was also a balanced pre-workout snack because it gave my body a balanced amount of protein, carbs, and fat to fuel my workout. Similarly, my post-workout smoothie had a really nice balance of vegetables, fiber, protein (18+ g in one serving!), and omega-3 fatty acids to help my digestion. What I really like about both of these recipes is that you can play around with them – for the eggs, you can add any topping you want whether it is fruit, nuts, granola, chocolate chips, etc. Likewise, the smoothie can have anything you want as long as you cover the basics of a liquid, a healthy fat, a protein source, and a fresh fruit or vegetable (aim for at least one that is frozen so you don’t have to add ice). Yummm, my body feels refueled!
Yields 1 serving each
Serving Size: 4 pieces of “deviled” eggs and 2 cups of smoothie juice
2 hard-boiled eggs
2 tbsp hummus (if you want more healthy fat, replace with a nut butter)
1/4 cup granola of your choice (you can replace this with fruit, nuts, chocolate chips, etc.)
Goji Green Protein Smoothie:
1/2 scoop SunWarrior Chocolate Warrior Protein Powder
1 tbsp dried goji berries
4 cups raw spinach leaves
2 large celery stalks
3/4 – 1 cup almond or coconut milk (if you want, you can also use water)
1 tbsp (13g) chia seeds
1/2 frozen banana (if you don’t have frozen bananas, replace with any frozen fruit or use a ripe fruit and place 3-4 ice cubes into the blender as well to give you the texture of a smoothie)
1. For the pre-workout snack, cut the two eggs in half and scoop out the yolks. Spoon in your choice of hummus or nut butter. Sprinkle your add-in on top (I had some vanilla almond granola). Enjoy!
2. For the post-workout smoothie, blend all of the ingredients together and drink right away.
I’ve been struggling with finding a protein-heavy vegan yogurt so I decided to try making my own. The ones I found in my supermarket were all Coconut Milk or Almond Milk based so I whipped out my blender and tried to make a yogurt with some ice. It only took 4 ingredients and it turned out delicious. The yogurt tasted just like chocolate frozen yogurt and with the add-ins I recommended, you will get some extra sweetness too if you need it, but the yogurt itself was already naturally sweet! It’s such an easy recipe – I’m really glad it worked out and tasted so delicious. And, on top of it, one serving of this yogurt has 23g of protein and is only 160 calories! The best part, in my mind, is that it is chocolate flavored haha. You cannot beat that. Let me know how yours comes out!
Yields 2 – 4 Servings
Serving Size: 1 1/2 cup of yogurt (for 2 servings)
1 cup almond milk
3 scoops SunWarrior Chocolate Warrior Protein Powder
10 – 12 ice cubes
1 tsp cinnamon powder
1 tsp probiotic powder (optional)
1. Throw all the ingredients into a blender and blend on high speed for about a minute (use an ice crusher setting if your blender has one). Open the blender and make sure the texture is smoothie-like. If you think it is too watery/milky still, add more ice cubes. Don’t be afraid to add more ice to make it as thick as you want.
2. Empty the blender into a bowl and place the bowl into the refrigerator for about 10 minutes before enjoying. Leave any extras in the fridge – it will last fresh for about three days.
3. Eat with any add-ins or alone! I enjoyed my yogurt by dipping strawberries into it. You can throw in some nuts, chocolate chips, fresh fruit, granola, etc.
My internship in the city ends soon, and I wanted to thank my mentors and all of those at the office who helped me learn so much this summer. So, I decided to make some delicious double chocolate vegan muffins! You can never go wrong with chocolate! These muffins are SO moist, omg you won’t even believe they are vegan. Even more, they are whole grain, butterless, eggless, dairy-free, and melting-in-your-mouth delicious!!! What can you want more from a healthy chocolate muffin? Like seriously. I told my sister that these were vegan and her eyes grew wide because she didn’t believe me. Now, a ten-year-old who is obsessed with chocolate desserts saying that means a lot. Try beating this recipe with a healthier muffin – I dare you! Yummmm, I’m literally eating one now. Enjoy!! Let me know how you and your friends/family enjoy them!
Yields 12 large muffins
Serving Size: 1 muffin
2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup canola oil
1/2 – 3/4 cup almond milk (you can use soy or hemp milk too)
1 cup vegan carob chips
1. Preheat oven to 350 F. Line twelve muffin tins on a oven-safe pan or a muffin pan. Spray with PAM or line with a little oil (if you have tin muffin pans, they are already nonstick).
2. In a mixing bowl, mix together the dry ingredients.
3. Add the wet ingredients except for the carob chips and stir properly till it becomes like a batter – consistency. Add less/more oil depending on if you want it to be less cakey (less oil) or more moist (more oil).
5. Fold in the carob chips and mix to distribute evenly.
6. Fill the twelve muffin tins evenly and place into the oven.
6. Bake for about 20 – 25 minutes and check if your muffins are cooked using a toothpick. Enjoy! I topped my finished muffins with a few extra carob chips when they were still hot so the chips melted slightly on top (completely optional – it just looked pretty!)
Yields 18 Servings
Serving Size: 1 cookie/ball
1/2 cup gluten-free rolled oats
6 tbsp creamy organic peanut-butter (if you are allergic to peanuts, you can substitute with cashew, sunflower, or almond butter as well – basically any nut butter you want!)
1 scoop SunWarrior Chocolate Warrior Protein Powder (can substitute with your own protein powder and 2 tbsps of cocoa powder if you don’t specifically have chocolate flavored powder)
2 ripe bananas, peeled
7 deglet noor dates, pitted
4 tbsp chia seeds
1. Place all of your ingredients together in a mixing bowl.
2. Use a masher to mix all of the ingredients together, focusing on mashing the bananas and the dates properly.
3. After you’ve mashed as much as you can, place the batter into the blender and blend on a high pulse for 5 minutes if you think your batter is still not even (the way to tell is if you see date pieces or banana pieces that aren’t fully mashed).
4. Take all of the batter out of the blender and place it back into the mixing bowl. Place the bowl into the refrigerator for about 10 – 15 minutes to harden a little. Be warned that your hands will get very dirty because the batter is sticky – it’s all peanut butter yum!
5. While your batter is in the fridge, line a serving plate or platter with parchment paper.
6. Remove the batter and use your hands or scooper/spoon to make 18 evenly-sized balls. Place them on the parchment paper. You can press down on the balls with the back of a spoon if you want them to be more cookie-shaped.
7. Place the parchment paper into the fridge and eat whenever you want! The cookies will stay fresh in the fridge for about 4 – 5 days. You can enclose them in an airtight container too to store but make sure you line the bottom of the container with parchment paper or your cookie will stick to the bottom of the container.
Yields 1 Serving
1/2 cup gluten-free rolled oats
1 cup milk (I used almond, you can use soy, rice, skim, or regular depending on your taste)
1 scoop SunWarrior Chocolate Warrior Protein Powder (can substitute with your own protein powder and 1 tbsp of cocoa powder if you don’t specifically have chocolate flavored powder)
1 tsp cinnamon powder
1 tbsp chia seeds
20 fresh raspberries or toppings of your choices (options below)
**Other possible toppings: raisins, dried cranberries, chocolate or carob chips, nuts, nut butters, granola, fresh fruit (berries, bananas, peaches, apricots, etc.)
1. Mix all of your ingredients together in a jar. Place the lid on top and shake the ingredients together.
2. Place the jar into the fridge overnight. In the morning, simply pour out the overnight oats into a bowl.
3. Top with whatever add-ins you want, and enjoy! I like mine cold but if you want a little warm oatmeal, you can heat it up in the microwave for no more than a minute.