Previously skinnyyogagirl.
This vegan meat substitution is really good! It’s a great source of protein that you can eat alone or cut up and add to salads, pasta, wraps, rice, stir fry, or anything else. It tastes great and has a similar texture to chicken. This is going to become a staple for me. It comes in a package of 4 and costs $4-$5 depending on where you buy it. I get them at Target for about $3.50 on sale.
Nutritional Info:
- Calories: 90
- Carbs: 4g
- Fat: 2g
- Protein: 14g
Ingredients:
water, soy protein isolate*,vital wheat gluten*, expeller pressed/canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, potato starch, sea salt, organic cane sugar, vinegar,pea protein, carrot fiber, organic beetroot fiber, garlic powder, onion powder, extractives of paprika and tumeric. rub: spices, red bell pepper flakes.
Nutritional Info per 76g/3.5 oz serving (without sauce):
- Calories: 150
- Fat: 5g
- Carbs: 7g
- Protein: 18g
Ingredients listed here.
I happen to see this in the freezer section of my grocery store and tried it out. I must say I’m really glad I did!
The chick’n comes with a mandarin orange sauce but it tastes really good on it’s own too. I haven’t had chicken nuggets in almost 8 years but from what I remember it taste similar but with a chewier texture. It has a lot of flavor both with and without the sauce, either way I really love it.
When I made this with the glaze I added chopped mushrooms, onions, green bell peppers, and red bell peppers and it was delicious. The instructions say to fry this with oil but it wasn’t necessary. Since being a vegetarian I’ve missed Chinese food the most and this is a great, as well as healthier, substitute. It has plenty of protein too!
This costs $5-6 at my grocery store but I got it on sale for $4. It only has 3 servings but if you add veggies it will go farther. I will be certainly be trying the other flavors. If you’re interested on reviews of those flavors let me know.
This pizza dough is vegan, quick to make, and it tastes amazing. The dough was adapted from this tortilla recipe.
Here’s what you need: (makes 1 serving)
- 1/4 cup whole wheat flour
- 1/4 cup white flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup water
- 1/2 tsp olive oil
Directions:
- In a big bowl mix the dry ingredients. Add a little bit of water at a time and stir, until dough forms a ball but is still a little dry.
- Add the olive oil (this is so you don’t need to roll the dough). Line a pan with foil (no clean up). Take the ball of dough and form a thin circle by flattening the ball in your hands and then gently pinching and pulling on the edges until it starts to thin out. Put it on the foil and press it with your palms and fingers until it’s to your desired thickness (I made mine a little bigger than a pita bread).
- Turn on the oven to 400 degrees and put the dough in while it preheats. At this time prepare your toppings. When the oven is preheated remove the dough and add you sauce and toppings.
- Cook your pizza for 8 minutes if you like your pizza softer, 10-12 minutes if you like it crispy.
Nutritional Info:
- Calories: 230
- Carbs: 52g
- Fiber: 7.2g
- Sugars: 1g
- Protein: 7g
- Fat: 5.5g
This has more calories and carbs than I like so I won’t make it all the time but it’s a great treat when you’re craving pizza. I found that adding 1/4 cup of cheese and 2 tbsp of sauce was perfect. I put half the cheese on, them my toppings, then the other remaining cheese. The dough is a little more dense than regular pizza dough, but it still tasted really good.
Vegan Sweet Potato Burgers: click here for the recipe.
Where has this been my entire life?
Neapolitan Vegan Overnight Oat Parfait (Vanilla, Chocolate Carob, Strawberry)
Yield: 1 serving
Vegan Overnight Oats:
- 1/3 cup regular oats
- 1.5 tbsp chia seeds
- 1-1.25 cup non-dairy milk
- 1.5 tbsp carob powder (or sweetened protein powder)
- 1 tsp cocoa powder
- Maple syrup, to taste
Directions: Mix together in bowl and place in the fridge overnight. Stir well in morning & add maple syrup to taste.
Banana Soft Serve:
- 1 large frozen banana, chopped
- 2-3 frozen strawberries (to make strawberry soft serve)
Directions: Process frozen banana in food processor. Remove half and place in bowl. Now add a few strawberries into the processor and process to make strawberry soft serve. Now you have both vanilla and strawberry soft serve.
(via megangetsfit)
Strawberry scones. They are cooking right now. I hope they turn out good.
Also, I was about to stuff my face with a thousand dark chocolate chips, but then I looked at the label and saw they were 70 cals for a tbsp (that’s like 2-3 tiny chips). I put them back… Ok, ok, I ate one chip, but just one! It was good. I tried to be sorry but I’m not. Win/win for me.
~
Mmmmm, I just tried one and they’re so good! Omg I’m in heaven. I literally just danced around in joy.
They’re quite high calorie though, based on this recipe, and even then I made half the recipe (subbing 1/3 the flour with wheat & milk with soy milk) and still got 10 big scones at 152 cals each, hmm. I’m going to tweak this and then post a healthier version soon.
Protein Nutella
A substitute for Nutella (a delicious hazelnut spread very popular here in Europe but full of palm oil and sugar)
Ingredients:
- 1/4 cup of vanilla whey protein
- 1/4 cup of casein protein
- 2 tablespoons of cocoa
- 1/2 cup of milk
- a few drops of hazelnut flavoring
Mix everything together (or blend with a hand mixer if you’d like a smoother consistency) and enjoy.
(via thehealthfitress)
Healthy Banana Cookies
Ingredients
- 3 ripe bananas
- 2 cups rolled oats
- 1 cup dates, pitted and chopped
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla.
- Mix well, and allow to sit for 15 minutes.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 20 minutes in the preheated oven, or until lightly brown.
Nutrition Information
36 servings
Per Servings: Calories: 56 | Total Fat: 2.4g | Cholesterol: 0mg
(Source: fitnesschick2012, via justgowiththeseasons)
Blueberry Breakfast Cake :)
2 cups Flour (I used half whole wheat and half white)
1/2 cup Truvia
2 tsp Baking Powder
1 Egg, beaten
1/2 Skim milk
1/4 Applesauce
2 tsp grated lemon peel
2 cups BlueberriesTopping:
1/3 cup Truvia
1/4 all-purpose flour
1/2 tsp Cinnamon
3 Tbsp ButterInstructions:
In a bowl, combine Flours, Sugar and Baking powder. Add eggs, milk, applesauce and lemon, mix until dry ingredients are moistened. Fold in berries.Spread in a greased 9 inch pan.For topping, combine flour, sugar, butter and cinnamon. (I recommend keepin the butter for the topping :) its just a little bit! but it completes the crumble) Cut in butter until mix is crumble and sprinkle on top! 350 degrees for 40-45 minutes or until cake looks done :)
Serves 9!
Delicious Vegetarian Tofu Fajitas
Ingredients:
- 4-5 oz extra firm tofu
- 1/2 cup medium onion (or less if its a big onion)
- 2 bell peppers (green/red/orange/yellow, whatever you have)
- 1 cup mushrooms (or 1/2 cup pre-chopped)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1/4 cup salsa
- avocado, sour cream, fresh spinach, and some tortillas (optional)
Also a combo of spices you like. I used onion powder, garlic & parsley powder, chili powder, cumin, pepper, and oregano. I didn’t measure anything, I just sprinkled enough on that you could see plenty of it but it didn’t cover everything. Don’t go crazy, you can always add more.
Directions:
- Chop onion, bell peppers, and mushrooms.
- Place veggies in the pan, heat on low. Add 2-3 tablespoons of water and stir.
- Add olive oil and spices. Stir and leave to cook with the lid on.
- Press 4-5 oz (about 1 inch of the block) of tofu between a paper towel and two plates, just hard enough to squeeze out excess liquid but not so hard you smash the tofu.
- Cut the tofu into 1/2 inch thick strips and add to the cooking veggies. Raise to medium heat.
- Add soy sauce, salsa, and stir until the tofu is covered in the juices. Let it cook uncovered about 5 minutes while occasionally stirring.
- After the 5 minutes do a taste test. If you want, add more seasoning, if not stuff your face and enjoy!
This makes about 3 servings. I like to put it on a tortilla with spinach, avocado, and a little bit of sour cream. Feel free to add other veggies like zucchini, yellow squash, and garlic.
Hope you enjoy!
Calories: 94
Fats: 1.25 grams
Carbs: 10 grams
Protein: 10 grams
Ingredients:
- 1 cup oat flour
- 2 scoops vanilla whey protein
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 4 egg whites
- 3/4 cup Splenda, Truvia, or Ideal
- 8 oz baby food carrots
- 4 oz water
Directions:
- Preheat oven to 350 degrees.
- Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
- Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray glass pyrex dish with non-stick butter spray.
- Pour ingredients into dish.
- Bake 20-30 minutes.
Makes 16 squares, 2 squares per serving.
Oatmeal Peanut Butter Protein Bars
- 2 cups Uncooked Old Fashioned/Quick Oats
- 1/2 cup Natural Peanut Butter
- 4 Scoops Protein Powder (I used ON Whey Vanilla Ice Cream)
- 4 tbls Milled Flax Seed
- 1/2 cup water
I warmed up my PB in the microwave for a few seconds to get it loose but other than that just combine everything in a bowl and mix well.
Then press it into a baking pan or other square dish and put in the fridge or freezer for about a half hour. You can put a little water on your fingers before pressing so it doesn’t stick to you. Take the pan out of the freezer, cut the mixture into 8 or more bars, and wrap each individually or put in snack bags. Done!
I’m leaving mine in the freezer since they were still a little sticky but the fridge is fine as well.
Next time I may add some dried fruit to change it up some.
This recipe makes about 8 bars
192 Cal | 16g Carbs| 8g Fat| 15g Protein| 3g Fiber
(via runningtothefinish)
