Oatmeal Cookie Dough Green Smoothie

After running a 5K this morning, I was in the mood for an oatmeal smoothie with protein and carbs!  This smoothie recipe was perfect!

Oatmeal Cookie Dough Green Smoothie

This recipe was adapted from here:

Ingredients:

  • 1/2 cup almond milk*
  • 1 frozen banana
  • 1/4 cup GF rolled oats
  • 1 tbsp almond butter
  • 1 tsp flax seed (Can be omitted)
  • 1 tsp maca powder (Can be omitted)
  • 1/2 scoop vanilla protein powder (I used Vega) (Can be omitted)
  • handful of spinach

Directions: Combine all ingredients in a blender and blend until smooth and creamy.

*For a thinner smoothie, use more almond milk.  For a thicker smoothie, use less almond milk.

Lemon Baked Tofu

With the warmer weather and summer on its way I have been craving light, fresh meals.  I was also craving some protein in the form of tofu.  I did not want to make my usual baked tofu, but wanted to make it more fresh and summery tasting.  The first flavor I thought of was lemon!  So I googled some ideas for lemon baked tofu and came across this recipe!

Lemon Baked Tofu 2

This recipe was adapted from here:

Ingredients:

  • 1 block of tofu
  • 2 small lemons
  • 1 tbsp tamari
  • 1/2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • black pepper, to taste

Directions:

  1. Press tofu to get out all moisture.
  2. Squeeze the juice out of the lemons into a shallow, long bowl.
  3. Add the rest of the ingredients to the bowl and stir.
  4. Slice tofu into triangles.  (I started with 4 squares and cut each square in half to make 8 squares.  Then I formed triangles out of those squares for 16 total pieces of tofu.)
  5. Place tofu in the bowl making sure to coat each slice and allow to marinate for at least an hour, flipping once halfway through.
  6. When tofu is marinated, preheat oven to 400F.
  7. Lay tofu slices on a baking pan with foil sprayed with olive oil (to prevent sticking).
  8. Bake for about 10 minutes, flip pieces, then bake for another 10 minutes.

Lemon Baked Tofu

If you like crispier tofu, bake a little longer.  But be careful, once it starts to brown it can burn very quickly.

Apple Pie Protein Ice Cream

It’s finally starting to get warm!  It has been the longest, coldest winter ever!  I was thrilled yesterday that it got into the 80’s and will be again today.  To celebrate I made a healthy “ice cream.”  With the protein, this makes a great post workout treat!

Apple Pie Protein Ice Cream 3

This recipe was adapted from here:

Ingredients:

  • 1 apple (divided)
  • 1 banana, frozen
  • 1/2 cup unsweetened applesauce
  • 1 tbsp almond butter
  • 1/4 cup almond milk
  • 1 scoop protein powder (I used Sunwarrior vanilla)
  • 1 tsp apple pie spice
  • ice

Directions:

  1. Dice apple.  Place half in the blender and reserve the other half.
  2. Place all other ingredients in the blender and blend until desired consistency.
  3. Stir in the rest of the diced apples.
  4. Pour into a bowl and top with cinnamon.
  5. Eat immediately or, for a more “ice cream” consistency, place in the freezer for an hour and a half and stir every 30 minutes.

This is what it looked like before I added toppings.

Apple Pie Protein Ice Cream

My ice cream with chopped apple pieces and cinnamon!

Apple Pie Protein Ice Cream 2

This would also be great topped with almonds, hemp seeds, banana slices, etc.

This recipe makes 1 large serving or 2 small servings.  The entire recipe yields approximately 465 calories and 24g protein.

 

Updates

Today I wanted to highlight 2 oatmeal recipes.  Recipes that have been posted a while ago may go unnoticed when it is a really good recipe.  And sometimes I like to update recipe photos to ones that look much better and more appetizing or add a picture to posts that I never had a picture for from the first time I made the recipe.

The Zucchini Bread Oatmeal was first made back on November 10, 2012!  That one definitely needed to be mentioned on here again.  Plus I updated the photos, which now look so much better and I changed the recipe a little to make it even more tasty!

Zucchini Bread Oatmeal

The Sweet Potato Cookie Dough Oats was made on September 5, 2013.  A more recent recipe, but this one I did not have any pictures for, but now I do!

Sweet Potato Cookie Dough Oats 3

Definitely check these two recipes out!  They make great breakfasts and both are a great way to start your day by sneaking in some veggies 🙂

I like this idea of bringing back recipes with better photos.  I might have to do this more often!

 

Raspberry Chocolate Lava Cake

I love lava cakes!  However, it is very hard to find a vegan, gluten free version to buy.  In fact, I don’t think I have yet come across one.  I’ve looked for recipes online, but either they don’t come out right (over or under baked) or the filling doesn’t really taste right.  When I saw that this recipe used jam as the filling, I figured why not try it – it sure sounded tasty.  I’m glad I gave it a shot, the texture of the cake was perfect and the jam filling was perfect!

Chocolate Raspberry Mugcake

This recipe was adapted from Chocolate Covered Katie:

Ingredients:

  • 3 tbsp buckwheat flour
  • 1 tbsp carob or cocoa powder
  • 2 tsp coconut sugar
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3-4 tbsp almond milk (depending on flour, start with smaller amount)
  • 1/2 tbsp coconut oil
  • 1 tbsp raspberry jam
  • 1/2 tbsp chocolate chips (optional)

Directions:

  1. Preheat oven to 350F and grease 1 cup ramekin or mug.
  2. Combine buckwheat flour, carob powder, coconut sugar, salt, and baking powder in a bowl and stir.
  3. Add vanilla extract, almond milk, and coconut oil and stir to combine.
  4. Spoon half the batter into prepared ramekin or mug.
  5. Add raspberry jam and chocolate chips, if desired, in the middle.
  6. Spoon the rest of the batter on top.
  7. Bake for 15-20 minutes.  (Alternatively you can microwave this, but I’m not sure how long based on these ingredients and it will probably come out more gooey than cakey.)
  8. Remove from oven and top with additional chocolate chips if desired. (Or put them in during the last minute of cooking so they really melt!)
  9. Allow to cool before eating!

Just came out of the oven!

Chocolate Raspberry Mugcake 3

Feel free to play around with the filling.  Use a different flavor of jam, use fresh mashed fruits, use banana, applesauce, peanut butter, or pure chocolate.  Or try a combination!  Can you imagine peanut butter and jelly?  Peanut butter and banana!? Peanut butter and chocolate!?  Peanut butter, chocolate, and banana!?!?

The first time I made this I added chocolate chips on top!
(I tried to get a pic so you could see the inside, but it didn’t really work)

Chocolate Raspberry Mugcake 5

The second time I made this I topped it with peanut butter frosting.
(1 tbsp peanut flour mixed with 1/2 tbsp almond milk, and a dash of stevia and sea salt)

Chocolate Raspberry Mugcake 6

Here’s a better pic of the inside of the cake with peanut butter frosting.
(Still difficult to see the jam though)

Chocolate Raspberry Mugcake 7

This was so good!  I think I have a few more versions of this lava cake to try out…better get baking 🙂