PB & Banana Smoothie {WIAW}

This has got to be snappy because I’ve got 3 exams in the next 2 days and this girl needs to get some studying done! So this week I’m celebrating ‘What I Ate Wednesday’ with a smoothie recipe.

(Thanks for hosting Jenn!)

Sunday afternoon I was looking for something hearty to power me through a Finance study sesh, luckily this smoothie did just the trick. It’s got plenty of proteins and plenty of greens to power you through an afternoon of bond valuations, stock pricing, and annuity schedules. Now if only it would warm up enough so that I wouldn’t have to huddle in a pile of blankets after drinking it.

PB & Banana Smoothie

Gluten-free

peanut butter banana smoothie

Ingredients

  • 1/2 – 1 banana (depending on how much sweetness you want)
  • 2 tbsp PB2
  • 1 cup milk of choice (I used sunflower seed milk)
  • 1/4 – 1/2 cup greek yogurt (I used plain Chobani)
  • 2 large handfuls of spinach
  • 1 tsp vanilla (you could also just use vanilla yogurt)
  • Cinnamon

Instructions

  1. Blend!
  2. Avoid brain freeze.

peanut butter and banana smoothie

Are you a smoothie fan?

Have you tried PB2? I just bought my first jar and I’m OBSESSED.

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Sauteed Coconut Apples

You know the saying “an apple a day keeps the doctor away”? Well I keep the doctors very far away because I eat apples like they’re going out of style. Seriously, 2-3 a day everyday.

Apples are crisp and refreshing and one deliciously healthy afternoon snack. Even though apples are absolutely perfect on their own, sometimes you gotta jazz things up a little 🙂

Sauteed Coconut Apples

(Vegan, Gluten-Free)

sauteed coconut apples

Ingredients

  • 1 apple sliced (I used golden delicious because they’re my favorite, but use what you like)
  • 2-3 tsp coconut oil
  • 2 tbsp shredded coconut
  • 1/2 tsp vanilla (but if you’re a vanilla lover like me, you can bump it up to 1 tsp)
  • Pumpkin pie spice, to taste

Directions

  1. In a small pan over medium heat, heat coconut oil until melted
  2. Add apple slices, stirring occasionally until apples start to soften
  3. Sprinkle in shredded coconut, vanilla and pumpkin pie spice, stirring until coconut is lightly browned.
  4. Serve!

Makes 1 snack-sized serving

sauteed coconut apples

 

Watch yo’ self owl, I fight you for those.

 

Do you like apples?

What’s your favorite type of apple? I’m a die-hard golden delicious fan, but MacIntosh is a close second

Creamy Peanut Butter & Banana Smoothie

Happy almost Friday!

It has been one rough week over here and I am more than ready for the weekend. I woke up Monday morning with a stomach ache and welp, it was all down hill from there. I will just say I spent all Monday praying to the porcelain gods and hating life a little. Yeah, rough.

Today I thankfully feel back to normal and it’s about time too. It has been 7 days since my last workout, 5 days since I’ve eaten vegetables or drunk coffee and 3 days since I’ve had peanut butter. I’m not sure how I’ve functioned without all those things, but I can I assure it was not well.

black coffee and kale chips

 

I’m sorry coffee but you still make me want to puke a little. Give me a few more days and I promise I will be back to chugging you like a champ.

Luckily the rest of this week is looking up!

I have a (glorious!) 4 day weekend ahead of me, some much needed time at home (nothing makes you miss your parents more than being sick alone in your college apartment, good thing I have really awesome roommates who bring me ginger ale and applesauce) and some warm spring weather. Boone decided to be a poo-head and dump 8 inches of snow on us the past four days. I think someone needs to tell mother nature it’s officially spring because I’m not sure she’s gotten the memo.

snow on pants

 

I totally ate it on some ice on the way back to my apartment yesterday. No more snow please.

If you’re hoping for spring weather like I am, try making this smoothie, cranking up the heat and pretend it’s 75 degrees outside instead of 25, while you drink your smoothie and bask in the warmth. Just don’t blame me for your crazy how power bill.

Creamy Peanut Butter and Banana Smoothies (vegan!)

creamy peanut butter and banana smoothie

Ingredients

  • 1/2 package silken tofu
  • 1/2 cup milk of choice (I used almond)
  • 2 cups of spinach (or really as much as you can shove in your blender, the more vitamins the merrier)
  • 1 banana
  • 1 tbsp peanut butter
  • a sprinkle of cinnamon (or much more if you’re a huge cinnamon lover like I am!)
  • ~1 cup ice, or until desired frozen-ness is reached

Directions

  1. Place all ingredients in blender
  2. Blend. Easy peasy.
  3. And don’t forget to clean out your roommate’s blender because she won’t appreciate you borrowing it if you leave green stuff in it. Though I don’t understand why not.

creamy peanut butter and banana smoothie


What are your go-to sick foods? 
Ginger ale and applesauce, and I remember growing up my mom always mixed juice and sprite together for me when I was sick, it was like the ultimate feel better drink.

Do you have any Easter plans? Is it sad that I really miss Easter egg hunts? Those things were awesome.

Sugar Hangover and Snow Days

Look at me posting early in the morning. This is what happens when my professor is out of town and I don’t have class until 12:30, it’s a beautiful thing, that and the fact that I can’t sleep past 8:00 AM even though I went to bed at 2. Not the best combo.

I’ve got a straight up sugar hangover. Yesterday was a full on snow day with no class whatsoever and I fully enjoyed myself by staying in my yoga pants all day, not leaving the apartment, eating plenty of gluten-free brownies and doing absolutely nothing. It was glorious.

(Thanks Jenn!)

I can’t say I ate too many green things yesterday, but that’s okay because healthy living is all about balance. Sometimes you have to balance your greens with brownies.

Here’s a snap shot of my day, at least what I managed to get on camera, which definitely wasn’t everything.

coconut oil sweet potatoes

Best breakfast ever. I’m telling you, it will not get old.

baker's chocolate

Baker’s chocolate makes the best breakfast addition. Starting my day off with chocolate is the best.

broccoli zucchini and onions

Broccoli, zucchini, onions and a few spray’s of Braggs liquid aminos. These were the only veggies I had all day and I do not feel bad about it. Though this bowl probably is a full day’s serving. A day without veggies is a day without sunshine, kind of like burpees.

gluten free peanut butter coconut pancakes

Lunch dessert! My roommate made blueberry syrup and we all had pancakes for lunch, except mine was more of a lunch dessert because it was eaten after my big bowl of veggies. Recipe for the pancakes at the bottom!

Then imagine lots of afternoon snacking, that’s what happens when you’re trapped in your apartment all day.

Such as:

coconut milk with cocoa powder

Cocoa powder and coconut milk, and

apple and banana

Apples and bananas. Now that song is stuck in my head. I realized yesterday I got through a ridiculous amount of bananas in a week. I bought 5 at the store on Monday and I ran out yesterday. I’m a banana fiend.

trader joe's gluten free pizza

I wish I had a more attractive picture, that did this pizza justice, but, um, I don’t. I had a delicious Trader Joe’s gluten-free pizza that I have been hoarding in my freezer for a couple months now. I will even admit that I ate the pizza. It was absolutely delicious. And awesome because my roommates ordered Papa John’s and I actually got to eat pizza along with them.

And then one of my friends brought over cinnamon sugar scones, which weren’t gluten-free and I will be paying for today. It’s okay they were delicious and totally worth it, though I maybe be changing my tune in before the day is over.

pumpkin bread

Then this happened. My roommate baked a loaf of pumpkin bread, the mix has been sitting in our cabinet since October and she finally got around to making it. It was 100% delicious, even though I’m sure my stomach won’t appreciate that one either. If you’re curious, the mix is Fresh Market brand if you’re looking for a good pumpkin bread mix next fall, this one is a winner.

I think this is why professors bombard us with work 24/7, because when college students have nothing to do, we spend all day baking, they’re really just watching out for our health. Not long after the pumpkin bread, this happened:

bob's red mill gluten free brownies

Brownie cliff! I feel like that’s what it looks like.

I made gluten-free brownies using the Bob’s Redmill mix my roommate bought me for Christmas.

Three things about that, one, my roommate gave me gluten-free brownie mix for Christmas, how amazing is that? Two, Bob from Bob’s Redmill looks exactly like my dad, and three, these brownies were AMAZING. They didn’t taste gluten-free at all, even my gluten-loving friends thought they were amazing.

Cue this mornings sugar hangover. Oh sugar, you are so delicious but you leave me feeling so gross the next day. You know how to cure a sugar hangover? Pancakes. Well, maybe not but they are a delicious breakfast, or lunch, or lunch dessert.

Gluten-Free Peanut Butter Coconut Pancakes

Makes 2 medium-sized pancakes

gluten free peanut butter coconut pancakes

Ingredients

  • 1 small banana, mashed
  • 1 egg (I actually used egg whites for my pancake but it didn’t hold together as well as I would hope, I think a whole egg would hold together much better)
  • 1 tbsp peanut butter
  • 1 tbsp shredded coconut
  • Cinnamon to taste

Directions

  1. Comine all ingredients in a mixing bowl
  2. Pour batter on to a greased pan cooking on medium heat until cooked on one side. You will know the first side is done when the edges begin to bubble.
  3. Flip and finish cooking on the other side
  4. Top with delicious things (like homemade blueberry syrup and peanut butter) and enjoy

What’s your favorite breakfast food?

How do you find balance?

Recipe For Keeping Your Sanity in a Blizzard

I’ve got a fun snow day recipe for you guys today. Sorry to those of you that live in warm climates because you can’t enjoy this fun recipe. Actually, I’m not sorry because I’m super jealous.

I really wish I could take credit for this recipe, but all credit goes to my brilliant neighbors (the same ones responsible for the awesome French party a couple weeks ago). Sometimes, spending a few too many weekends trapped in tiny college apartments can lead to some pretty genius ideas.

Kahlua Snow Cream

Oh you read that right. Finally a reason to look forward to snow days 🙂

kahlua snow cream

Ingredients

  • ~2 cups snow (watch out for yellow snow)
  • 1 shot Kahlua (Bailey’s would be delicious too!)
  • 1/4 cup milk (I used Almond/Coconut)
  • Cinnamon
  • Optional add ins: hot chocolate mix, chocolate syrup (see a trend), pretty much anything else delicious

Directions

  1. Combine all ingredients in a mug or glass.
  2. Stir, stir, stir
  3. Add more snow as needed, it condenses down a lot as you stir everything together, I ended up using twice as much snow as I thought I’d need.
  4. Adjust alcohol in proportion to snowfall, I think blizzards justify a second shot. Just saying.
  5. Enjoy responsibly and celebrate your snow day.

kahlua snow cream

 

Thrift store horse mugs are optional, but strongly recommended.

What’s your favorite snow day activity? Baking cookies. Inside. Where it’s warm.

National Peanut Butter Day & A Peanutty Recipe!

Happy National Peanut Butter Day! Best food holiday ever?

Photo on 2012-04-22 at 21.39 #2

That’s 5 pounds of peanut butter in case you didn’t know. It was gifted to me by my roommate last year and I will admit to eating all 5 pounds in 2 weeks.

Not joking.

I love you peanut butter.

In celebration of this fabulous day, I’ve got a peanut butter cookie recipe for you, which actually shouldn’t be considered a recipe because it only has 5 ingredients but we’re calling it one anyway. But first, let’s get our Thankful Thursday on:

thankful thursday

(Don’t forget to hop on over to Jessie‘s page and check out some other Thankful Thursday posts!)

This weekend I’m thankful for my cellphone. That sounds a little materialistic and ridiculous but hear me out. I love that my cellphone allows me to easily stay connected with my boyfriend, family and friends while I’m away at college.

cell phone

Hello cellular, you’re not very smart, but that’s okay, I like you anyway. Fact: I’m one of about ten college students that doesn’t own a smart phone. I’m 100% okay with this.

I’m especially thankful that it keeps me and my boyfriend connected. Long distance relationships are tough, but it makes me so happy to know that I can just pick up the phone, call him and he can pick up no matter where he is. While it doesn’t make it any easier to be apart it’s nice to hear his voice every night before I go to bed, and that he can always be there for me when I’m having a bad day and I can be there for him.

boyfriend

So thank you modern technology for helping me stay connected with the most important people in my life, even if I can’t be there for them in person.

And back to the peanut butter. Something else I’m very thankful for.

Recipe time!

5-Ingredient Peanut Butter Cookies

french3

 

Ingredients

  • 1 cup peanut butter (you can use natural, regular, creamy or chunky, all should work – I used Trader Joe’s Natural Salted Chunky Peanut Butter)
  • 1/2 cup sugar (I’ve also made a version of these using 1/3 cup honey which worked well too)
  • 1 egg (I’m pretty sure a flax egg would work here if you wanted to keep things vegan, though I can’t personally vouch for that)
  • 1/4 cup almond meal
  • 1 tsp baking soda

Directions

  1. Preheat the oven to 350 degrees
  2. Combine all 5 ingredients in a large mixing bowl, mixing until all ingredients are well combined
  3. Scoop onto a cookie sheet
  4. Bake for 8-10 minutes, or until golden brown (careful not to burn the bottoms!)

See, easy peasy. Maybe too easy. They are a hit for gluten-eaters too, I love making them for parties so I know I have a dessert to munch on too 🙂

What’s your favorite way to eat peanut butter? Let’s be honest, straight out of the jar.

Do you have a favorite food holiday?

Are dependent on your cellphone? Aren’t we all?

Healthy Holiday Recipe: Pumpkin Crisp {WIAW}

Happy Wednesday!

Is it bad since I’m on break I no longer know what day it is? I just realized that there’s less than a week until Christmas! Say whatttt.

Luckily I went shopping yesterday and finished most of my Christmas shopping, I just have one more thing to pick up for my brother who is incredibly indecisive and doesn’t know what he wants. And I can’t go my usual route and just buy him food because he works at Trader Joe’s and gets already gets a discount on all the delicious snacks he could ever want. If anyone has (cheap) gift ideas for an 18 year old college freshman please send them my way.

Is there anyone in your family that’s hard to buy for? My mom is easy because she drops lots of hints but my dad and brothers either don’t want anything, only want cash, or want things my tiny college budget can’t afford. Men always have to be so difficult.

Anyway, back to the food. I’ve got another healthy holiday treat for you! But first, some of the food I’ve been enjoying lately:

veggies

I’ve been roasting veggies like it’s my job. Tempeh + Sweet Potato + Onion + Brussel Sprouts

salad

My family grabbed dinner at La Rancherita last Saturday when we were in downtown Apex. I remember eating there a couple of times as a kid, but we hadn’t been in a longgg time. Even though I’m not a fan of most Mexican places I loved this restaurant, their menu was full of vegetables and vegetarian friendly meals! Such a change from most Mexican places around here that are all tortilla, cheese and refried beans. I was so excited to see a non-taco salad on the menu!

spritz1
fudge

Lots of Christmas goodies, I’ve been trying to practice this little thing called moderation where I don’t eat all the Christmas treats in one day. I’m not very good at moderation but I’m doing much better than I have in years past!

I’ve also been trying to cool it on the gluten too, I’ve been indulging in way too much lately and while a cookie here and there doesn’t bother me too much, I’ve been eating much more than that and my poor digestive system has been feeling the consequences. Daily tummy aches are no fun. But I still plan to eat as many gluten-filled cookies as humanly possible on Christmas Day. It’s all about balance right?

My mom cooked up a big pot of vegetable soup over the weekend which I’ve been enjoying for lunch almost daily. Except I keep forgetting to take a picture of it. Sorry. She made it using a carton of vegetable stock, a jar of chunky Ragu sauce, a bag of frozen soup vegetable and a can of black beans. So easy and so dang tasty! I’ve been bulking it up with some microwaved kale to add some greens into the mix.

hotchocolate

I’m newly obsessed with making my own hot chocolate, I love that I can control what goes in the mix and I can get a chocolate fix without all the extra sugar. My mix lately has been 1 cup of plain unsweetened almond milk, 1 tablespoon cocoa powder, 1 teaspoon honey, a dash of vanilla extract and a sprinkle of cinnamon. I think I’ve had this 4/7 nights this week!

And now for a healthy holiday recipe, I made this for the dessert potluck my friends had a couple weeks ago. I was worried it might taste a little too healthy but my friends gave it their approval!

Pumpkin Crisp

(Gluten-free, free of refined sugar)

pumpkin2

Ingredients

The Base

  • Two 15oz cans of pumpkin
  • 3 large eggs
  • 1/3 cup honey (other liquid sweeteners should work as well)
  • 1/3 cup milk of choice
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla

The Topping

  • 1.5 cups rolled oats (make sure they’re certified GF if that’s an issue for you)
  • 1/4 cup shredded coconut
  • 1/4 chopped walnuts
  • 1/4 cup honey
  • Pumpkin pie spice

Directions

  1. Preheat the oven to 350 degrees
  2. In a large bowl mix together the ingredients for the base and pour the mixture into a greased 8″ x 10″ baking dish.
  3. Place the pumpkin mixture in the oven for 20 minutes
  4. While the pumpkin mixture is baking, combine the ingredients for the topping until all ingredients are well combined.
  5. Removed the pumpkin mixture from the oven and spread the topping mixture over top covering as much of the pumpkin as possible.
  6. Place back in the oven for another 15-20 minutes or until the pumpkin mixture has firmed up and the topping is golden brown

pumpkin1

Well maybe pumpkin isn’t the most Christmas-y flavor but that’s okay, I love it anyway.

What’s your favorite Christmas dessert? Cooooookkkkiiiieeeessss! I’m a Christmas cookie monster 🙂

Is there someone in your family who’s notoriously hard to buy for?

What’s the best Christmas gift you’ve ever given (or received)?

No Bake Chocolate Peanut Butter Balls {WIAW}

Hellllloooooo blog world. I’ve missed you guys lots!

I’ve been having my own little exam freak out/stress fest over here but it’s all okay because I only have one last exam this afternoon and then I am DONE. Hallelujah.

But enough about exam yuckiness, we need to catch up on life. First of all, it’s Wednesday and you know what that means!

(Thanks Jenn for hosting!)

As a bonus I actually have a healthy holiday recipe for you guys! But first I’m going to make you sit through the terrible phone pictures of my weekend and the crazy things I’ve eaten lately, because I’m nice like that.

First off, the weekend!

Friday night my roommates and some friends went Art Crawlin’. The first Friday of every month the galleries around town open for the public to enjoy. It is a big hit in this college town because there are lots of free snacks and wine. Who can turn down free booze?

Also, I’m on the art committee for Appalachian’s literary arts magazine and our fall release party was the same night, which are the only pictures I got. Oh well.

peel1
peel2

I’m glad this girl photo-bombed my picture of the Christmas tree. Anyway, there was lots of good music (including a band covering The Lumineers, I’m a fan!) and delicious coffee because it was held at a coffeehouse, all and all it was one very fun and art-filled night. And it really made me want to go paint something again.

Saturday morning I work up early to volunteer with a local Girls on the Run 5K

gotr

 

I ended up helping out with the water station. Man little girls can chug some water. It was really fun to help out with an amazing organization like Girls on the Run! I love what they do! And props to those girls for running, you couldn’t pay me enough to run a 5K when I was their age!

5miles

 

I realize that’s impossible to read, but after volunteering with the 5K I was inspired to go out on my own run. The weather was perfect (60 degrees in Boone in December say whattttt) so I decided to do 5 miles on the greenway. I’ve never run on the greenway before, minus a couple races that have been there, and it was such a nice change of pace from the treadmill, and surprisingly flat. I used the Nike+ app on my iPod to track mileage because I don’t have a GPS. It seemed pretty accurate and so far I’ve like it, I’ll have to try it out again soon.

Saturday night my friends and I went out to dinner at Black Cat. We are big Black Cat fans if you couldn’t tell by the fact that we go there almost every weekend. So. Dang. Good.

blackcat

 

This is one sorry excuse for a picture, but it’s what you get. I had a build your own burrito with black beans, rice, spinach, mushrooms and mango salsa. Plus some extra sriracha on top because my obsession with the stuff is back full force.

After dinner we had a DESSERT POTLUCK. That is my kind of potluck.

dessertpotluck

 

Go ahead and multiply this plate by like 5 or 6, this was just round one. Going clockwise starting with the dark looking balls I had no-bake chocolate peanut butter balls (recipe below! And better pictures, promise), pumpkin crisp (recipe coming soon!), part of a white chocolate candy cane cookie and butter kuka cheesecake, and some un-pictured chocolate pie which didn’t appear until a little later on.

So worth the sugar hangover I woke up with on Sunday. However, the sugar hangover I woke up with on Monday because all the dessert leftovers are sitting in my fridge was not worth it. Stress + lots of cake in the fridge = bad news. Here’s a better equation:

party3

 

Friends +

party2

games (telephone pictionary to be exact) +

party1

Holiday wine glasses your friend’s sweet mom gave to + Egg nog and wine =

One fabulous night.

Such a good way to end the semester!

And since this is a WIAW post, here’s some eats:

I’m getting ready to go home for a month long Christmas break so I’ve been in fridge clean out mode, which has resulted in some pretty interesting meals:

wiaw12_2_2

Fage was on sale at the grocery store for $0.70, whatttt. I added a little coconut too.

wiaw12_2_3

Fridge clean out meal #1 tofu, broccoli, mixed up with a smashed avocado and some Bragg’s liquid aminos, it’s was surprisingly good but still a little weird.

wiaw12_2_4

Fridge clean out meal #2, this is when I started getting a little desperate, tofu, purple potato, avocado, liquid aminos and sriracha. It tasted better than it looks and sounds but that might have been because I smothered it in Bragg’s.

wiaw12_2_1

Fridge clean out meal #3, this was before things got too desperate, spaghetti squash and left over chili.

wiaw12_2_5

Wine was very necessary after 15 hours in front of my laptop. I wish I was exaggerating.

gfreepizza

And some gluten-free Trader Joe’s pizza, which tasted like pure heaven. I think the only gluten-filled food I really miss (besides cookies) is pizza. I’m not a huge pizza eater but I definitely get a big craving for it every so often. Thank you Joe the Trader for have a tasty and cheap gluten free pizza.

And now for the recipe, because I’ve made you guys wait long enough

No-Bake Chocolate Peanut Butter Balls

(Gluten-free, Vegan, No added sugar)
Inspired by Katie’s No-Bake PB Cookies

choc1

Ingredients

  • 1 package Sunsweet dates (or equal amount, I think the package was about 24 small/medium dates)
  • 1/3 cup chunky peanut butter
  • 2 tbsp cocoa powder
  • 1 tbsp coconut oil
  • 1/4 cup chocolate chips (dairy free will work to make these vegan)

Directions:

  1. In a food processor combine the dates and peanut butter until the dates are broken down and the mixture is starting to stick together
  2. Add in the cocoa powder and coconut oil and process again, I find adding a little bit of water helps the mixture stay tacky if the cocoa powder dries it out a little.
  3. Add in the chocolate chips, pulsing a few times just to incorporate the chocolate chips into the “batter”
  4. Roll into 1″ balls (or bigger if desired)
  5. (Optional) Place the balls on a pan or plate and leave in the refrigerator until ready to serve. My kitchen was really warm due to the baking fest that was taking place so I put them in the fridge so the chocolate chips wouldn’t melt, it’s not necessary if you’re not having a melting issue though.

choc2

 

And it’s okay if you eat half the plate because they’re healthy 🙂

Snack Bar Cookies

Saturday night my brain was on the verge of implosion after 6 straight hours of homework. Yep, as fun as it sounds. Luckily, baking up these cookies gave me a nice little break from the books, and they make a great study snack too!

cookie2

When I set out to make these cookies I was looking for something healthy and packed full of healthy fats to power me through a couple more hours of studying.  Basically, I wanted a snack bar in a fun cookie shape, because cookies make everything better, you know it’s true.

So as a heads up, don’t think of these as a dessert-y cookie, they’re not overly sweet but I ate the entire batch in two days so I can safely say they’re still delicious.

Snack Bar Cookies

(Gluten-Free, Vegan Option)

cookie1

Ingredients

  • 1.5 cups rolled oats (make sure they’re certified GF if that’s an issue for you)
  • 0.5 cups unsweetened shredded coconut
  • 1 cup milk of choice (I used Blue Diamond’s Unsweetened Almond and Coconut Blend)
  • 0.25 cups peanut butter
  • 0.25 cups pepitas
  • 2 scoops protein powder (I used unflavored pea protein)
  • 1 tbsp flax seed meal
  • 3 tbsp water
  • 2 tbsp coconut oil, melted
  • 2 tbsp honey*
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

*If you have normal taste buds you’ll probably want to increase this to 0.25 cups, I don’t like things very sweet, just a warning. Also, you can sub agave, maple syrup or another liquid sweetener if you want to keep the cookies vegan

Directions

  1. Preheat your oven to 350 degrees
  2. In a small bowl, combine the flax seed meal and water, let sit for a few minutes.
  3. Mix the dry ingredients together in a mixing bowl, in a separate bowl, stir together the wet ingredients including the flax egg.
  4. Pour wet ingredients into the dry and stir until combined.
  5. Scoop the batter on to a lightly greased cookie sheet and back for 10-12 minutes, taking the cookies out when they are slightly underdone because they will continue to cook on the pan.
  6. Enjoy as a snack or during an intense study session, and just remember if you eat half the batch in one night it’s okay because they’re healthy 🙂

Makes 24-26 two-inch cookies

I hope you enjoy!

What’s your favorite healthy study/homework/work snack?

What’s your favorite kind of cookie? I don’t think I’ve ever had a cookie, healthy or not, that I didn’t like 🙂

Pumpkin Curry Stir Fry {WIAW}

Happy Halloween! Even if it feels more like January where I am. Maybe we should all just postpone Halloween until next week when the whether isn’t stinky? I think yes.

I have an easy fall recipe for you guys, but first it’s Wednesday and that means it’s What I Ate Wednesday time! Thanks Jenn for putting this together week after week!

Spooky Snacks and Healthy Halloween Treats

Breakfast:

Since classes were cancelled due to the snow, I got to sleep in (until 9 am, I can’t even tell you the last time I slept that late! Yes, I’m not a normal college student) and enjoy a leisurely breakfast while drinking coffee and watching Food Network. Snow day perfection.

Oatmeal with plain greek yogurt, peanut butter, flax meal, cinnamon and pumpkin pie spice. I ran out of protein powder last week so I’ve been adding Greek yogurt to my oatmeal for a little protein boost, it’s been a nice change but I miss my protein powder a little. If you’re interested I use Now Foods Pea Protein Powder, it’s pretty good, cheap and vegan!

I had an apple a little later too.

Lunch:

For lunch I got a weird craving for a smoothie. Craving a smoothie when it’s 30 degrees outside and snowing? I don’t get it either. But I went with it anyway. Then I bundled up in 2 pairs of pants, a long sleeve shirt, a hoodie and fuzzy socks, even though we had the heat on. I’m such a cold weather wimp.

Green smoothies make a great Halloween-ish meal because they look like swamp water. Almond milk, plain greek yogurt, peanut butter, honey, cocoa powder, cinnamon and spinach. I probably used a little too much plain greek yogurt but it still hit the spot! And yes I have Minnie Mouse glasses, I know you’re jealous.

Snacks:

Snacks consisted of too much halloween candy (Snickers, why are you so dang tasty?), two fried eggs, a slice of Health-ified Pumpkin Pie 

And this little treasure I found at the grocery store over the weekend:

THEY’RE FINALLY BACK! Dear Clif, if you made these year round it would make me one very happy girl, thanks. I’m already sad it’s gone. Luckily I also picked up a Gingerbread bar too. I love holiday flavors!

Dinner:

Dinner was leftover Mixed Bean and Sweet Potato Chili from Saturday’s Halloween party. Yay leftovers!

I also had some cottage cheese and peanut butter before bed, but it didn’t look too pretty.

Now time for that recipe, I don’t know if it’s so much a recipe as a these-things-taste-really-good-together situation. I whipped this up for dinner tonight it was a really tasty combination.

Pumpkin Curry Stir Fry

(Gluten-free, Vegetarian)

Ingredients:

Directions:

  1. Combine tempeh, onions and olive oil in a pan over medium heat, cooking until tempeh is browned and onions are translucent
  2. While cooking the tempeh, steam the broccoli and spinach (I did this by combining them in a bowl with a little water and microwaving for 90 seconds)
  3. Add the broccoli, spinach, tomatoes, pumpkin soup and curry sauce to the tempeh and onions, stirring until sauce is warmed and coating the mixture.
  4. Enjoy after a long and snowy day of class (or any day!)

I used Lightlife’s Organice Flax Tempeh for this recipe. Last month (I’m such a slacker!) I was contacted by Lightlife asking if I would be interested in mentioning their products on my blog. After reading up on the company’s history and philosophy I agreed. Lightlife is really dedicated to providing cruelty-free meat alternatives and they donate 5% of their profits to organizations that protect children,  the environment and human rights. Basically they’re a really awesome company and I’m a fan.

I remember living off Lightlife’s Smart Dogs and Ham Slices when I first went vegetarian. Nowadays I’m not so into faux-meats but I was glad to see they offer several types of tempeh. I’ve only ever bought Trader Joe’s brand tempeh in the past, but I picked up Lightlife’s a couple of weeks ago at the grocery store and I really loved it. I also loved that it was gluten-free (Trader Joe’s isn’t) and the flax seeds made a fun addition. It’s definitely going to become a staple in diet!

They also sent me this fun little video:

Animals made from vegetables are definitely tastier!

FYI, Lightlife didn’t pay me to say nice things about them, I just think they’re awesome.

 

What are your Halloween plans?

Holiday flavor showdown, Pumpkin or Gingerbread? I pick both. Yes that’s a cop out

Do you like Tempeh? I know a lot of people don’t, but I’m a huge fan!