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).
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.
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.
Granola: the tastiest thing created, ever, no joke. On the train today, I just needed some granola. It was a terrible craving – I was feeling very lost without it, as sad as that sounds. I basically just love crunchy things so it was understandable. Well, guess what I decided to pop into the oven when I got home today! Some delicious, whole grain (shh don’t tell anyone that it’s so healthy), fruit and nut granola clusters!! And, I used an additional secret whole grain just to make this granola a COMPLETE PROTEIN! Wooo 🙂 talk about awesome. The granola clusters have the perfect amount of ginger spice to them, the dried fruit and barley syrup gives it some sweetness, while the nuts add some more crunchiness along with the toasted oats and quinoa! It’s really a perfect granola blend – simply delicious.
This recipe for granola provides all the essential proteins, carbohydrates, and essential fats (nuts and almond butter)! It’s very low in sodium, very low in saturated fat, low sugar, gluten-free, dairy-free, whole grain, high in fiber, no cholesterol, and high in vitamins and minerals like magnesium! Like seriously, just check out the nutrition facts per serving – yeah, maybe the calories freak you out at first, but the calories are all coming from healthy monounsaturated fats, dietary fiber, and protein! The sugar content is only 20% of the recipe and half of that sugar content is completely natural, and the saturated fat isn’t even 1g! Soooo, I don’t see anyone stopping you from eating a little extra if you wanted 🙂
Per Serving Nutritional Information (total 12 servings):
Monounsaturated Fat: 2.75g
Polyunsaturated Fat: 3.33g
Whenever you make a homemade lentil mix or granola, you need to have the following basic ingredients that I learned from Sally (here) and if you have them, you can literally make any flavor you want!
1. The grain/lentil
2. The add-ins you plan to toast (nuts/seeds)
3. The add-ins you plan to mix (dried fruit, chocolate)
4. A sticky sweetener (honey, barley malt, maple, or brown rice syrups, etc.)
5. A sticky binding (nut butter, applesauce, oil, etc.)
So, let’s break down my recipe:
This granola recipe is primarily centered around oats and quinoa, two whole grains that are high in dietary fiber and protein. In fact, quinoa is considered a complete protein, making this granola recipe just the perfect daily snack for anytime of the day! Oats have been proven to lower the risk of heart diseases, stabilize blood sugar and insulin levels, and reduce cholesterol. And, since these oats will be freshly baked, you will be getting the best of these benefits rather than only half of them, which is what you would get from processed granola. What could be healthier?! Moreover, if you noticed the ingredients list, I chose to use barley malt syrup as my sticky sweetener because this syrup provides more natural sugar sweetness to the granola and actually has an extra boost on protein! Even more, its robust flavor is delightful with the fruit and nut blend and its stickiness really helps to form the granola pieces into delicious, crunchy clusters. Yummm, I hope you enjoy!
Yields about 5 1/2 cups (12 – 16 Servings)
Serving Size: 1/2 cup
2 cups gluten-free rolled oats
1 cup dry quinoa, uncooked
3 tbsp barley malt syrup
2 tbsp almond butter
2 tsp cinnamon powder
2 tsp ginger powder
1/4 cup raw pumpkin seeds (pepitas)
4 tbsp flaxseed, ground
1/4 cup almonds, diced into small pieces
4 tbsp (52 g) chia seeds
1/2 cup raisins
1. Preheat oven to 325 F.
2. Line a large baking sheet with some parchment or wax paper. Or, use a baking pan and spray with PAM.
3. In a large mixing bowl, throw together the oats, quinoa, flax, nuts, cinnamon, and ginger.
4. In another smaller bowl, mix together the almond butter and barley malt syrup. You want it to be a very smooth and liquid-like mixture so heat for 30 seconds if needed or add some more of each ingredient till you get the consistency you want.
5. Pour the melted almond butter and barley syrup mixture into the large mixing bowl and stir all of the ingredients together. You want the syrup to coat all of the oats and quinoa.
6. Spread onto the baking sheet and bake for ~ 15 minutes. Remove and mix the granola around so you bake all of the sides evenly and don’t burn anything. Baking for another ~ 10 more minutes. I did my granola in two batches since it didn’t all fit on my pan.
7. Remove the granola and make sure the oats are golden (that indicates that they are completely toasted). Cool for about five minutes and then mix in with the raisins. The hot granola with melt the raisins a tiny bit, helping to form even more granola clusters!
8. Let the granola completely cool and then store in an air-tight container. Enjoy!!
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.
Yields 1 Serving
Serving Size: 3 cups
1/2 cup bulgur wheat cooked
1 cup sprouted mung beans or 1/2 cup of a lean protein of your choice – click here to learn how to sprout
1/4 avocado, diced
2 large white mushrooms, sliced
2 bok choy leaflets, diced
1/2 grapefruit, peeled and sliced
1/4 cup fresh mozzarella cheese (optional if you like cheese on your salad)
1 tsp lemon zest or freshly squeeze lemon juice
1 tsp salt and black pepper (optional for taste)
1 1/2 tsp olive oil
1 tbsp balsamic vinegar
1 freshly grated garlic clove
1. Slice your bok choy leaflets into pieces about the size of lettuce leaves you usually get in a caesar salad. Wash the mushrooms properly. Cook these vegetables if you wish to (you can steam them in the microwave in a bowl of water as well if you are short on time).
2. Cook your sprouted lentils or your choice of lean protein (if they are not cooked already).
3. Place the bulgur wheat, lentils, mushrooms, bok choy, and avocado into a mixing bowl. On the side, start to peel and slice half of a grapefruit. As you are doing this, some of the grapefruit juice will being to ooze out so do it over a small bowl and collect the dripping juice because we are going to use it!
4. Place your sliced grapefruit into the bowl and freshly grate one garlic clove over top.
5. Take the grapefruit juice that you collected (if you didn’t get much, don’t worry, you really only need a few drops for the tangy dressing). Mix the juice with olive oil, balsamic vinegar, salt and pepper (if you need it), and the lemon juice. This will make a nice refreshing dressing for your salad. Taste a little to make sure it is not too tangy for you and if you need more salt or pepper.
6. Drizzle the salad with your freshly made dressing and mix together. Top your salad with some fresh mozzarella cheese if you wish. Yummm, so refreshing! : )
Yields 1 Serving
1/2 cup cooked quinoa
1/2 cup milk (optional if you like your breakfast watery rather than thick)
1 tsp cinnamon powder
1 tbsp flaxseed, ground
2 hard-boiled eggs, yolks removed
20 fresh raspberries or 1/2 cup of your choice of fruit
2 tbsp pumpkin seeds, dried
3 fresh mint leaves, grated (optional)
**Other possible toppings: raisins, dried cranberries, chocolate chips, carob chips, almonds, walnuts, pistachios, cashews, pecans, peanut butter, almond butter, sunflower butter, granola or oatmeal, berries, apples, bananas, peaches, etc.