Peanut butter, chocolate, cheesecake 🙂 and loaded with protein but not sugar or fate eat it for dessert, eat it for breakfast. Eat the whole thing if you are very hungry 🙂
You could double everything and make a full 8in cheesecake, but I used a little 5in pan with these quantities.
4oz low fat coffee yogurt
1/2 container ft cream cheese
1 scoop choc protein
1tbs cocoa powder
1/2 cup egg whites
10 drops stevia
Whisk or blend all ingredients together. Pour into a pan that has been sprayed with oil then dusted with cocoa powder.
For topping drizzle either melted peanut butter or mix some pb2/powdered peanut butter with milk of choice until you reach a nice drizzle-y consistency. Then using a knife to make criss cross lines across the top to make a cute pattern.
Bake at 250 for 20 min then 300 for 15min
Cool, chill in the fridge overnight, then enjoy!
I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet 🙂
For fresh spring rolls:
Vietnamese spring roll wrappers
-Cooked brown rice
-Cooked kabocha squash
For dipping sauce:
-1 lime, juiced
-2tbs pb2 (or peanut butter of choice)
-1 tbs liquid aminos (or soy sauce)
-1/4 tsp sesame oil
-1/4 tsp crushed red pepper
I so enjoyed the falafels I made a few weeks ago, that I thought I would try them again in a little different way! Basically uses all the same ingredients as This recipe, but instead of a wrap or pita, I put them on a bed of mixed greens and spinach. OH SO good!!
-a few cups fresh spinach/ mixed greens for a base
-Pea shoots (optional)
-Green onion, about 1/2 cup chopped
-Red bell pepper, about 1/4 pepper chopped
-Fresh parsely 1-2 tbs
-Avocado to garnish
-Sunflower seeds to garnish
– Fresh baked falafel (see recipe Here)
-Hummus to taste (recipe Here)
-Tziki sauce (same link as falafel recipe)
– 1/2 Cucumber, chopped
Simply assemble, drizzle with hummus and tziki sauce to taste, and enjoy!!
Yummy, easy, vegan meal! I have always wanted to make stuffed bell peppers, and for some reason, only now finally tried it out! How yummy and healthy! I even took some of the extras and froze them, and have since thawed them out, chopped them up, and placed in a salad. Very versatile indeed 🙂
2 large red bell peppers, cut in half and seeds removed
1 cup cooked quinoa
1.25 cup cooked black beans
1/2 tsp turmeric
1/8 tsp smoked paprika
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/4 lemon squeezed
1/4 cup chopped red onion
4 tbs chopped chives
Optional vegan cheddar to top to bake
cilantro to garnish
Simply mix all ingredients together and stuff inside peppers. Place on parchment paper, top with cheese, bake at 375 for 30min, then garnish with cilantro, serve with fresh greens, salsa, greet yogurt, avocado.
This is essentially 2 ingredient pancakes. The essentials would be egg, banana, and baking powder makes it fluffier. The rest is added flavoring! You could use 2 whole eggs per banana, but I used 1 whole egg and some egg whites. Doesn’t get more basic than that. Protein+fruit essentially– nothing processed, no flour, no gluten, nothing to it! Mine turned out a little softer and thinner than typical waffle/pancakes, so I plan to experiment with slightly different egg:banana ratios, or maybe using coconut flour instead of PB2 (or omitting this), or maybe increasing the baking powder. No way to find out but to try. But these were delicious as is 🙂
2/3 cup egg whites
1/2 tsp baking powder
Simply mix all ingredients together well, and use for pancake/waffle batter. Top with fruit, cinnamon, and plain greek yogurt as pictured!
Serves 1! Double or triple the recipe as needed, enjoy!
Super simple and delicious! A great way to use up some leftover cooked quinoa and chicken! Tastes fresh and light but is packed with protein and keeps you full. Makes an awesome lunch or light summer dinner! Lemon and pepper and quinoa are just an awesome start, red onion, arugula, and shredded chicken are a great combo. Throw in some feta or cilantro for some added flavor, and any other veggies your heart desires.
1 Lemon, juiced
Black Pepper to taste
Quinoa, about 1 cup per person (pre-cooked)
1 clove minced garlic
About a tsp chopped fresh rosemary
Arugula to taste
Red onion, sliced thinly
About 3 oz cooked shredded chicken per person
This recipe mixes easily and the quantities are easily adjusted. Truly there is no exact science to this one, and I didn’t measure a single thing! Just mix these ingredients and taste as you go along! The pics will give you an idea of what the finished product looked like for me. I added some avocado, but some other options would be red bell pepper, cilantro, feta cheese, a drizzle of olive oil. Go crazy, and enjoy the wholesome deliciousness 😀