Orzo is a staple in Greek cuisine and I’m Greek so I’ve had my fair share of orzo dishes in my life. I love orzo in cold salads and soups but especially like it in casseroles when the weather is cold. This recipe is perfect …
Tahini dressings are my favorite! They’re creamy and tangy and make the perfect partner for your roasted veggies or green salads. Usually my tahini dressing is pretty basic with just some lemon juice and water but occasionally I like some spice so what better way …
If you want dessert for breakfast and you want a good amount of protein as well continue reading because this recipe will do both for you. I know oatmeal bowls are delicious and fun but sometimes you just want to bite on a warm loaf with some nut butter spreaded on it, along with your morning coffee.
This banana Oatmeal bread is not just delicious and moist with just the right amount of sweetness but also quite easy to make. It’s made with pantry friendly ingredients like gluten free oats, coconut flour and bananas.
It’s also pretty quick and mess free. You will need your food processor to blend the oats a bit, then you mix the dry ingredients in one bowl and the wet ingredients in another. You then mix everything together, add your chocolate chips and bake to perfection.
You will love this loaf because it’s moist but still dense, with little pieces of chocolate in each bite and of course it’s vegan, gluten-free and high in protein thanks to the soy milk and protein powder.
I hope you try this and like it as much as I do!!
High Protein Banana Oatmeal Bread | Vegan & Gluten-free
A sweet and moist banana oatmeal bread with chocolate chips that's high in protein
- 1 cup quick cook gluten free oats
- 1 scoop unflavored pea protein
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 large ripe bananas, mashed
- 1 tsp coconut oil, melted
- 1 1/2 cup + 1 Tbsp soy milk
- 1 Tbsp maple syrup
- 1 Tbsp peanut butter
- 1/4 cup vegan chocolate chips
- Preheat your oven at 370 degrees. Line a small baking tray with parchment paper.
- Add the oats in a food processor and pulse 5,6 times until the oats break down a bit.
- Pour your oats in a large bowl and mix well with the rest of the dry ingredients.
- In a separate bowl mix the mashed banana with the maple syrup, the peanut butter and coconut oil. Then add the soy milk and continue mixing until you have a smooth mixture.
- Add your wet ingredients into the dry ingredients and mix until everything is well combined. Fold in your chocolate chips.
- Pour your dough into the lined baking tray and add some banana slices on top If you would like. Bake for 45 minutes or until the tip of a fork comes out clean when pinched.
- Let cool for at least 15 minutes then cut and serve.
- Pulsing the oats will help the ingredients bind better together.
- Instead of soy milk you can add any other dairy free milk you like.
- You can add more chocolate chips if you would like.
- If you want the load a bit sweeter you could add more maple syrup of opt for a vanilla flavored protein powder that’s sweetened.
Everyone has a favorite smoothie that they make over and over. For some that’s a green smoothie, for others a chocolate smoothie but for me that’s a golden milk mango smoothie! I make different smoothies all the time but I find myself making this one …
Happy Thanksgiving everyone! I hope you’re having a great holiday with your loved ones and your table is filled with amazing food! I wanted to post many more easy vegan holiday recipes but my busy schedule did not allow it so this recipe will wrap …
I don’t know about you, but I find myself roasting vegetables quite often. Fall and winter are also my favorite seasons to roast veggies since there are so many great seasonal vegetables around!
In this quick and easy recipe I chose some beautiful winter vegetables to roast that we all love! Acorn squash, butternut squash and sweet potatoes! These orange veggies are full of carotenoids and other vitamins and minerals that strengthen our immunity!
Usually I just toss them in the oven with just some olive oil and a little salt and pepper but this time I tried something different.
These veggies are cut into small cubes and coated with a nice tahini sauce which balances the sweetness of them!
They are slowly roasted to perfection until soft and caramelized! They are sweet, slightly salty and bitter from the tahini sauce, and creamy.
They will make a great meal or even side dish! You can have them on their own or toss them over some greens.
Whatever the case, make sure you try them!
Tahini Roasted Winter Vegetables
Winter vegetables coated with a herby tahini sauce and roasted to perfection!
-1/2 acorn squash
-2 small sweet potatoes
-1/2 butternut squash
-3 garlic cloves
for the sauce:
-1 Tbsp runny tahini
-1/4 cup cold water
-1/2 tsp garlic salt
-1 tsp vegetable bouillon
-1/w tsp sage powder
-1/4 tsp white pepper
-1/4 tsp thyme
-pinch of nutmeg
- Preheat your oven at 370 degrees.
- Cut your vegetables in small cubes (as pictured above). Slice your garlic thinly.
- In a bowl, mix your tahini, bouillon, olive oil, spices and salt. Slowly add your water and mix until you have a liquid sauce.
- Spread your vegetables in a baking dish and pour the sauce over them. Mix until all veggies are coated with the tahini sauce.
- Roast for 30-40 minutes until your vegetables acquire a nice golden brown color.
Whether you’re looking for a Thanksgiving side dish or an easy and comforting fall dinner I have the perfect recipe for you. This amazing fall casserole has all the things we love combined. Pasta, sweet butternut squash, creamy texture and warm spices! It’s super easy …
How can you not like couscous. This -often confused for a grain- tiny pasta is made out of small steamed balls of semolina flour. It’s one of the easiest, fastest and most versatile side dishes you could make. You can have it with stews, with …
Even though the weather has gotten cold, a smoothie is still a great way to get your nutrients easily and effortlessly while on the go. This week found me with lots of pears that we always forget to eat, so I thought how about making a smoothie for breakfast after my workout.
I usually add pears in green smoothies but this one turned really good so I had to share the recipe. It’s perfectly sweet and has a good amount of protein and healthy fats from the sunflower butter, plus it will take you no more than 5 minutes to make.
You can even prep this in title bags and have it in your freezer so you can make it in the morning. I hope you guys try this!
Pear Smoothie with Chocolate Sunflower Butter
A vegan and gf sweet and refreshing smoothie high in protein and healthy fats
Ingredients-2 ripe pears, peeled and cut into cubes
-1/2 frozen banana
-1 Tbsp chocolate sunflower seed butter
-1 tsp chia seeds
-1 tsp cinnamon
- In your blender add all ingredients and blend on high speed until everything is well combined.
- Serve with some granola or enjoy as is.
I said I’m not a huge fan of pumpkin desserts but it doesn’t hurt to experiment with some recipes, especially when you have leftover pumpkin purée and look for something simple and quick to make. These Pumpkin Oatmeal Bars literally took me 10 minutes to …