WIAW: Red, White & New

Happy 4th of July to all my fellow U.S. bloggers! Unlike most years, I won’t be watching fireworks…well maybe on TV, but due to all the fires, most fireworks shows were cancelled around here. I will be wearing some red, white and blue and enjoying some festive eats, though–maybe with a recipe to come!

Anyways, for this week’s WIAW I wanted to highlight some new things I’ve been enjoying lately and share a couple recipes. Note: This was not all eaten in one day!

Red, white and blue fruit bowl: fresh strawberries, frozen banana, double blueberry chia jam.

I’ve been wanting to make my own jam forever so when I stumbled upon Angela’s blueberry chia jam, I knew I had to make it. I bought chia seeds for the first time ever and adapted the recipe to what I had on hand. Turns out, homemade jam is 1000 times better than storebought. And it’s not that hard to make!

Double Blueberry Chia Jam (vegan, gluten free)

1 cup fresh blueberries, rinsed

1-2 tbsp blueberry flavored agave (can use regular agave)

1 tbsp chia seeds

In a small pot, bring blueberries and agave to a low boil, stirring often. Once boiling, reduce heat to low and simmer for a couple of minutes. Lightly smash the berries with a fork, if desired. Stir in chia seeds, stirring often to prevent from sticking to the pot. Simmer for 10 to 15 minutes, or until jam is at your desired consistency. Remove from heat and store in a glass tupperware container or jar in the fridge. Makes about 1/2 cup. 

This flavor is now in my top 5!

I still can’t believe I used to hate Larabars a couple months ago. Correction: I was scared of them, because of their calorie and fat content. Truth is, I love ’em now and all their calories and fat come from healthy, simple sources. Nothing but real foods in these! I was finally able to track down a couple new-to-me flavors, peanut butter chocolate chip and key lime pie. I’ve yet to try the key lime but the PB chocolate chip is amazing, especially when the chocolate chips melt, which is inevitable in this heat wave. Now I’m dying to try the chocolate chip cookie dough one!

Homemade vegan nachos: Late July sweet potato multigrain chips, black beans, spicy nacho cheez, crispy kale, guac, pumpkin seeds and nooch.

I think I have a problem. I put nooch on almost everything I eat now! It’s just so addicting, and I love knowing I’m getting a little protein and B vitamin boost from it. These nachos are my favorite thing to whip up for a quick and easy dinner. The cashew cheez sauce is what makes it!

Cookie the size of a salad plate…dominated!

If you haven’t tried Whole Foods’ vegan chocolate chip cookie and you have a store near you…go buy one now! I promise it’ll be the best 99 cents you’ve ever spent, especially if you pop it in the microwave for 30 seconds. I’m always shocked that this gigantic cookie has only 170 calories in it–the magic of vegan baking!

This $6 salad bar box was worth every penny.

I’m obsessed with the Whole Foods salad bars. The one near me always has a great selection and a lot of their options are vegan. I load up on a little bit of everything and it always turns out perfect. I can’t even remember everything in this box but there was some emerald sesame kale, marinated artichoke hearts, fruit salad, a warm bok choy salad, Asian cous cous, Mediterranean crunch salad, curry tofu and a falafel ball. It was worth all the stares I got for eating it at my internship–some people just don’t appreciate healthy eating!

Double chocolate protein waffle topped with NadaMoo! maple pecan coconut milk ice cream.

I’ve really been into making protein waffles lately. First I made them with peanut flour but then I tried some protein powder samples I got from Whole Foods. This one was made with Vega One and it was soooooooo good. For a snack, I topped it with some coconut milk ice cream. The ice cream melted all over the warm waffle which made it even better.

Double Chocolate Protein Waffle (vegan, high protein)

1 sample packet Vega One chocolate protein powder

2 tbsp oat flour (can sub whole wheat or gluten-free flour)

1 tsp baking powder

1 tbsp mini chocolate chips (I used Enjoy Life dairy free chips)

1 tbsp flax or chia seed, mixed with water to make flax or chia “egg”

unsweetened almond milk, to thin

stevia, to taste (I used one packet)

Heat up waffle iron (or skillet, if making into pancakes) and spray lightly with nonstick cooking spray. Mix together all dry ingredients until combined. Add in flax egg and almond milk until batter is smooth and thick, but can  be easily scooped up. Spoon batter (in two batches) onto waffle iron and cook until outside is crispy, about 3 to 5 minutes. Makes 2 waffles (the entire batch has about 18 grams of protein and around 300 calories!).

I love homemade pizza!

Since I became vegan, I’ve become much more creative with pizza toppings. I rarely even use vegan cheeses anymore but pizzas don’t really need cheese if you have amazing toppings. The one on the left is an Indian-inspired pizza topped with curry sauce, raisins (weird, I know, but it was actually good), cauliflower, carrots and chickpeas. The one on the right was a spicy Italian version with Field Roast Mexican chipotle grain sausage, garlic basil sauce, artichoke hearts and kalamata olives. The crust was amazing too, even though it turned out super thick. I used the fresh multigrain pizza dough that Whole Foods sells in their refrigerated section and I love the taste and doughiness of it, but it tends to rise a little bit too much!

Recent lunch: strawberries topped with double blueberry chia jam; peanut flour granola in almond milk with raisins, sunflower seeds and mini chocolate chips; spicy curry sauce with edamame, broccoli slaw and kale.

I’ve been loving whipping up a simple curry and veggie bowl for lunch lately. The sauce I use is the spicy & tangy curry sauce by Spicy Nothings and it’s one of the best curries I’ve ever had. It’s not even honestly that spicy, but then again I’m kinda obsessed with spicy things. It goes so well with kale and edamame but I want to try it soon with some tempeh!

How do you get in protein in the mornings? Do you like things spicy or mild?

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Summer (Recipe) Lovin’

Anyone catch the Grease reference? Ironically, my sister’s auditioning for it in the fall at her school since she’s really into musical theatre. I’m actually not even sure if I’ve ever seen the entire movie, but I have definitely heard some of the songs from it.

Anyways, I’ve been doing a lot of recipe experimentation lately and it’s all been pretty successful. Well, okay I did attempt to make Katie’s deep dish cookie pie and it turned out alright, except it tasted a little beany and it didn’t last very long even inside a Ziploc bag without starting to get moisture inside the bag so I had to toss them. But everything else has been not just edible but pretty delicious. Note: All of these are my own recipes, except where I gave credit to the original.

These tiny bites are addicting!

I know I said before that I’m a bigger fan of cookies ‘n cream, but I couldn’t pass up these cookie dough bites I saw on Angela’s blog. If you’ve ever wanted to eat cookie dough but didn’t want to get sick from the raw eggs, these little bites are perfect because they’re vegan, so no eggs involved! But they taste exactly like raw cookie dough and are super simple to make.

Cookie Dough Bites (vegan)

Adapted from Oh She Glows

1/4 cup raw cashew pieces

2 tbsp rolled oats

2 tbsp oat flour

sprinkle sea salt

8-10 drops vanilla stevia, to taste

2 tbsp honey vanilla agave (or plain agave)

1 tbsp semisweet vegan chocolate chips

In a food processor, blend cashews and oats until combined and flour-like in texture. Add in oat flour, salt and stevia drops until mixed. Add in agave until mixture comes together and is sticky. In a bowl, take cookie dough mixture and mix in chocolate chips by hand. Form into 8 to 10 small balls and keep in fridge until ready to eat.

Mocha softserve topped with peanut butter Puffins.

This one’s so simple it’s barely a recipe but I thought I’d share it anyway because it’s so good. If you’ve ever made banana softserve before and you’re a coffee fan, you’ll love this version. Just two ingredients and it tastes almost like coffee ice cream.

Mocha Softserve (vegan, gluten-free)

banana slices, frozen

1 tsp instant coffee powder (I used Starbucks’ VIA mocha instant coffee)

Blend banana slices in a food processor or high-powered blender until the slices clump together. Add in coffee powder and process until slices form into a big scoop that’s brownish in color. Serves 1.

Trust me, your wallet and your taste buds will thank you for this bowl!

If you’ve been to Chipotle and have ever had their burrito bowls, you’ll know that they are some of the best things ever. They are always my go-to when I get around to going there (it’s been almost a year since I last went!) because I love getting a bunch of random tasty things in a bowl. But then I made this Chipotle-inspired bowl and realized that it’s even better than the restaurant’s, in both taste and nutrition. Guess I won’t be wasting any of my hard-earned money there anytime soon 😉

Better-than-Chipotle Burrito Bowl (vegan, gluten-free, high protein)

1/3 cup cooked quinoa

cilantro, chopped

lime, quartered

1/2 cup beans (I used pinto, you can use black or whatever beans are your favorite)

kale, chopped and massaged with lemon juice and nooch

spoonful salsa

spoonful guacamole

Mix quinoa with cilantro and a squeeze of lime juice until combined. Add a pinch of sea salt if needed. Top with beans, kale, salsa, guacamole or whatever burrito bowl toppings are your favorites. Serves 1. 

Almost totally homemade cinnamon rolls!

About a year ago, I attempted to make Mama Pea’s cinnamon rolls, which are completely from scratch. Now usually I like making things from scratch and most of the time they turn out. Not this time, probably because I have nada experience with making bread that has to rise. I was still on the search for an easy vegan cinnamon roll recipe when I found out that you can make them using pizza dough. I had just gotten some fresh dough from Whole Foods the other day so I decided to put some of the dough to use in almost homemade cinnamon rolls. And they were a delicious success, not to mention totally easy. If you’re scared about making cinnamon rolls from scratch, this is the perfect recipe for you. Plus they’re really healthy–no butter or oil used, lightly sweetened with a natural sweetener and packed with nutritious grains like millet and oats (if you use multigrain pizza dough). What’s better than an easy, yummy and no-guilt breakfast?

Maple Pecan Cinnamon Rolls (vegan)

half ball of fresh multigrain pizza dough

1 tbsp agave or maple syrup (I used Ohgave! honey vanilla)

generous sprinkle cinnamon

handful chopped maple or regular pecans

oat flour (to flour surface)

Let pizza dough rise in a towel-covered bowl for at least one hour. Preheat oven to 375. Roll out risen dough on floured cutting board until about 1 inch thick and rectangular in shape. Mix agave and cinnamon in a small bowl until thick and paste-like and spread on dough. Sprinkle with pecans and roll into a thick log, pinching ends. Cut into 4 small rolls with a floured knife and place in sprayed baking dish. Bake for 20-25 minutes or until starting to brown on top. Serve warm from the oven topped with icing, cream cheese or vanilla almond butter. 

Quinoa power cookie (almost raw).

We just invested in a dehydrator, thanks to my obsession with dried fruit and how expensive that habit is. So far, I’ve made dried pineapple and kiwi…and these cookies. Yep, it’s true, you can make cookies in a dehydrator, and not just any cookies, but magical ones. Like ones made from simple, healthy ingredients like quinoa and almond butter. These babies are tiny but powerful…and delicious of course. They made my house smell like peanut butter and are crunchy and chewy at the same time. Oh, and if you’re dehydrator-less, you can make these in the oven at a low temp. I can’t vouch for how they’ll turn out, but the recipe I adapted them from said you can do that. I personally think it’s cooler making cookies in a dehydrator! Oh, and each cookie has less than 80 calories, so you can totally eat a few of them at a time without feeling guilty!

Quinoa Power Cookies (vegan, gluten-free)

Adapted from Insatiably Healthy

1 cup cooked quinoa

2 tbsp almond butter (I used almond peanut cashew butter)

2 tbsp agave (I used Ohgave! honey vanilla agave) or other liquid sweetener

2 tbsp rolled oats

2 tbsp peanut flour

1 tbsp ground flax-seed

1/2 tbsp sweetened cacao nibs

1 tbsp dark chocolate chips

In a large bowl, combine quinoa, almond butter and agave. Stir in oats, peanut flour and flax until mixture sticks together. Fold in cacao nibs and chocolate chips. Form into 10 small cookies and place on dehydrator trays. Cook on 115 F for 3-6 hours or until crunchy on the outside. 

What’s the best thing you’ve made lately? What’s your go-to Chipotle order?