Decadent Chocolate Protein Smoothie Bowl

Hey Guys! Here’s the recipe to my Decadent Chocolate Protein Smoothie Bowl that I shared via my Instagram story not too long ago. It’s a delicious treat especially in the summer time post workout!

Ingredients:

  • Half a cup of unsweetened Coconut Milk (you can use any milk alternative like almond or cashew milk)
  • 1 Very large frozen banana
  • 2 Tablespoons of avocado
  • 1 Scoop of neutral flavoured protein powder (I used a plant-based chocolate protein powder)
  • 2 Tablespoons of unsweetened cocoa powder
  • 1 to 3 pitted Medjool Dates, Stevia or any liquid sweetener to taste
  1. Add all the ingredients in the blender starting with the coconut milk. Blend until fully combined into a thick, creamy consistency.
  2. Pour into a bowl and add any toppings you desire! In the photo below I topped my smoothie bowl with some fresh banana and my  Fruit and Nut Granola Clusters 

Vegan Chocolate Protein Smoothie Bowl topped with Banana and Fruit and Nut Clusters

Fruit and Nut Granola Clusters

This past Mother’s Day I made my mom some Homemade Gluten-Free Fruit and Nut Granola Clusters. This is probably the best granola recipe I’ve made so far! It was also inspired by the Oh She Glows Cookbook. My mom is constantly buying Gluten-Free Granola from the store because her favourite thing to have for breakfast is Greek Yogurt and Granola, so I thought, why not make her some from scratch? Not only do I think this tastes better than store-bought, it will save you money in the long run, and who doesn’t love that?

Ingredients:

  • 1 Cup of whole raw almonds
  • 1/2 cup of raw pecans
  • 1 1/4 cup of Gluten-Free Rolled Oats
  • 1 cup of mixed dried fruit (I used half cranberries (unsweetened) and half chopped apricots)
  • 1/2 cup of raw pumpkin seeds or pepitas
  • 1/4 cup raw sunflower seeds
  • 1/3 cup of shredded unsweetened coconut
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon of fine-grain sea salt
  • 1/4 cup plus 2 tablespoons pure maple syrup or other liquid sweetener (first batch I made I used raw honey, and the second batch I made I used maple syrup, both are amazing)
  • 1/4 cup of coconut oil melted
  • 2 teaspoons pure vanilla extract

Directions:

  1. Pre-heat the oven to 275ºF. Line a large rimmed baking sheet with parchment paper.
  2. Put a 1/2 cup of the almonds into a food processor and grind them down into a fine meal (similar to the texture of sand). Then transfer to a large bowl.
  3. Place the rest of the almonds, along with the pecans into the food processor and finely chop the nuts. The nuts should be chopped into various sizes, you will even have some powdery meal, it’s all good. Add the nuts to the large bowl with the almond meal.
  4. Add the oats, dried fruit, pumpkin seeds, sunflower seeds, coconut, cinnamon, and salt to the large bowl with the nuts. Stir to combine.
  5. Add the syrup or liquid sweetener of your choice, melted oil, and vanilla to the bowl with the dry ingredients. Stir until thoroughly combined.
  6. With a spatula spread the granola out onto the prepared baking sheet. Make sure that you spread the mixture out evenly into a single layer. Press down the granola as you spread it along so that it is slightly compact. Bake for 20 minutes, then rotate the pan and bake for another 18-20 minutes more, or until the granola is lightly golden and firm to the touch.
  7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.
  8. Store the granola in a glass jar in the fridge for 2-3 weeks or freeze it for 4-5 weeks.

Enjoy!!

vegan, gluten free, fruit and nut granola clusters with organic greek yogurt and cherries

Simple Tofu Scramble

Hey Guys! Here’s a simple tofu scramble recipe that you can eat at any time of the day. This recipe is originally from the Thug Kitchen Recipe Book, however, you can interchange the vegetables and make it your own. I definitely made this recipe again and did just that. This recipe is easy, and it doesn’t take long to make! The only thing that takes a while is the prep work of washing and chopping all the veggies but once you get through that its smooth sailing!

Ingredients: 

  • 1 Broccoli Crown
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 1 Carrot
  • 4 Cloves of Garlic
  • 1-2 Jalapeños
  • 1 Tablespoon of Chili Powder
  • 1 Tablespoon of Cumin
  • 2 Teaspoons of Oregano
  • 2 Teaspoons of Olive Oil
  • 1 Block of Extra Firm Tofu
  • 1 Tablespoon of Soy Sauce or Tamari (I changed this part from the original recipe)
  • 2 Tablespoons of Lemon or Lime Juice (I use lemon for this recipe)
  • 1/3 Cup of Nutritional Yeast
  • 2 Teaspoons of your favourite hot sauce

Cooking Instructions: 

  1. Wash your broccoli, pepper, carrot, and jalapeño. Cut your broccoli crown into little trees about the size of a quarter no bigger than that. Cube your bell pepper. Dice your onion and shred your carrot. Mince your garlic and jalapeños. When I made this recipe I placed the prepped broccoli and pepper in one bowl. The Onion in a separate bowl. The carrot in a small bowl alone. The garlic and jalapeño in a small bowl together. Once you’ve prepped all your veggies, mix the chili powder, cumin, and oregano in a small bowl.
  2. Finally! Now we can start cooking! Phew! In a large skillet heat the olive oil. Add the onion and cook until it becomes translucent, about 3-5 minutes. Then add the broccoli and bell pepper, cook for about 3-4 minutes. Once the veggies have softened a bit, add the garlic and jalapeños.
  3. Once you got all the veggies in the skillet cooking, drain the tofu and wrap it in some paper towel so you can squeeze some of the water out. Don’t go too crazy squeezing the water out. Hold the tofu over the skillet and crumble it into the pan. Don’t worry about making the crumble chunks small, it will further breakdown as you cook, so it may be wise to start off a little bigger at the beginning. Sauté the tofu with the vegetables for 2-3 minutes. Add the soy sauce and lemon juice, make sure to pour these ingredients slowly over the entire pan so that it spreads out a little more evenly (tofu is very absorbent, so it will quickly absorb the liquid if you just dump it in one spot). Stir, after you’ve added the soy sauce and lemon juice. Then add the spice blend, carrot, and nutritional yeast. Stir and cook for 2 minutes. Stir in your hot sauce and serve.

You can serve this dish any way you like. You can put this scramble into taco shells, or make it into burritos. Totally up to you! You can put it on top of a bed of lettuce or just have it on its own. Have fun with it!

Vegan Gluten Free Tofu Scramble Topped with Avocado

 

Easy Gluten Free Coconut Vanilla Almond Granola Recipe

This recipe for Gluten Free Granola is perfect for parfaits, or to add some crunch to your smoothie bowls. Honestly, I love it on its own as well with some almond milk and banana.

Dry Ingredients:

  1. 2 1/2 cups of raw unsweetened organic coconut chips
  2. 2 cups of gluten free rolled oats
  3. 1 cup of raw sliced almonds
  4. 1/2 cup of hemp hearts
  5. 2 tablespoons of coconut sugar
  6. 1 1/2 teaspoons of ground cinnamon
  7. 1/2 teaspoon of fine sea salt

Wet Ingredients:

  1. 1/3 cup and 1 tablespoon of coconut oil
  2. 1/3 cup and 2 tablespoons of maple syrup
  3. 2 tablespoons of any nut butter
  4. 1 1/2 teaspoons of vanilla extract

1. Preheat the oven to 300 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper

2. Combine all the dry ingredients in a bowl.

3. In a small saucepan melt the coconut oil. Once it’s melted, take it off the heat and add the maple syrup, nut butter, and vanilla. Combine everything well and then pour it all over the dry ingredients.

4. Mix the wet and dry ingredients until all the dry ingredients are covered.

5. Spread evenly on the baking sheet. Place the baking sheet in the oven and bake for 15 minutes.

6. Take the granola out, stir it. Spread it out evenly again and place it back in the oven for 8-13 minutes. Granola should be golden but soft. The granola will harden as it cools.

"Vegan, Gluten Free,Vanilla Coconut Almond Granola" ,

The granola will keep for 3-4 weeks in an air tight container. Or for a couple of months if you freeze it in ziploc bags.