Fit Is The New Black

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The Ultimate Milkshake (Pss…It’s vegan)

I never liked milk growing up. I just found the taste revolting if it wasn’t in my cereal or dosed with a mega load of chocolate syrup. Doctors and the dairy council have been touting the importance of drinking milk for years. You’ve seen the milk mustache ads. It’s all, ‘Drink your milk for strong bones’ blah blah blah. But did you know that almond milk gives more of your daily calcium requirement than milk does? True story.

But I don’t like drinking milk, dairy or non, straight up. And since I don’t eat kale or spinach every day (also great sources of calcium), I make shakes. This morning my blood sugar was dropping, which made me want something sweet to counteract the shakes I was getting. What did I create? The Ultimate Non-Milk Shake this side of the east coast.

Ingredients

- 1/2 cup of chocolate almond milk

- 1 Scoop of Vanilla Protein (I use a vegan kind from Life’s Basics)

- 1 TBS of flax seed oil, which is so good for your hair and skin

If you really want to take the shake up a notch, add:

- 1/2 a frozen banana

-1/2 cup of vanilla almond milk

- 2 TBS of chocolate muscle milk

- 4 Ice Cubes * Non-dairy milk powder or creamer

Directions

Do I really need to write this? Place ingredients in blender and blend!

I wish you could taste this shake, readers. I’m having it for breakfast, pre-workout, but it will certainly satisfy any cravings you’re having for a malt, ice cream sundae or anything sweet and chocolaty. The best part is you don’t have to feel guilty for drinking it-not that I think food should EVER make you feel guilty-and you don’t have to save this for a cheat day. You will be getting a good dose of calcium, mad protein, healthy fat, some potassium, and just so much deliciousness I won’t be surprised if you want to send me thank-you notes after trying this.

You’re welcome;)

Let me know what you think!

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findvegan: Raw coconut cacao brownies

findvegan:

Raw coconut cacao brownies

(via noobvegan)

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Got 30 minutes? Then you have time to make these amazingly filling Pre-Workout Peanut Butter Oatmeal Balls! They’re high in fiber, protein, healthy fat and healthy carbs. Sounds like a winning mixture to me. The Recipe

Got 30 minutes? Then you have time to make these amazingly filling Pre-Workout Peanut Butter Oatmeal Balls! They’re high in fiber, protein, healthy fat and healthy carbs. Sounds like a winning mixture to me.

The Recipe

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my-fitness-pursuit:

peacelovefitness:

Oat & Chocolate Parfait

Ingredients:

  • 1 cup instant oats
  • 2 cups water
  • 1/2 cup + 2 tbsp coconut milk
  • 2 tbsp water
  • 1/4 cup + 1/4 cup dark chocolate chips
  • 1 tsp vanilla
  • 1/4 tsp instant coffee powder
  • 1 pinch salt

Directions:

Dry roast the oats for a few minutes and let it cool completely. Once cool, grind it into a fine powder. Combine the oats powder with the rest of the ingredients (except the 1/4 cup chocolate chips and 2 tbsp coconut milk) in a pan and slowly bring it to a boil stirring continuously. Let it cook for a minute or two till the oats is cooked through.

To make the parfait, spoon some chocolate oatmeal into a small glass and place some chocolate chips on it. Top it with more oatmeal and one more layer of chocolate chips. Cover it with one last layer of oatmeal. Do this when your oatmeal is still hot as that will help the chocolate chips melt.

Finally drizzle the coconut milk and a couple of chocolate chips on top to garnish.

Serve hot.

No words.

This looks so delicious, I can’t even.. Now I know what to try when I need a quick chocolate fix :)

(via tumblrgym)

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fitmindandbody:

fit-inspiration:

Chocolate-PB Fudge

(Or chocolate peanut butter frosting!)

  • 2 T peanut butter
  • 2 T coconut butter or homemade coconut butter
  • 2 T cocoa powder (10g)
  • 80g very-ripe banana (1/2 a medium banana)
  • 1/16 tsp salt (more if using unsalted pb)
  • optional: feel free to add a little sweetener if your bananas aren’t ripe enough

Combine all ingredients in a food processor or blender (I use the Magic Bullet). Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)

Nutrition Info per 60g slice:

Calories: 180
Added Sugars: 0g
Protein Grams: .5

http://chocolatecoveredkatie.com/

I love you for posting this, especially the homemade coconut butter recipe. I keep trying to make it and failing, but maybe this one will work.

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fitnesstreats: Chocolate Chip Cookie Dough Bean Balls- One can chickpeas, rinsed and drained- One can white beans, rinsed and drained- 1/2 cup peanut butter- 3 tbsp wholewheat flour- 1 tbsp maple syrup- 1 tsp vanilla extract- 1/2 tsp salt- 20 drops vanilla stevia- drizzle of unsweetened vanilla almond milk- 1/2 cup chocolate chips Combine all ingredients (except the almond milk and the chocolate chips) in a food processor until well combined. Drizzle a tiny amount of almond milk in while the food processor is running, just enough to reach a doughy, smooth consistency. Scoop the dough into a bowl and fold in the chocolate chips. Bake at 400 degrees for 15 minutes.

fitnesstreats:

Chocolate Chip Cookie Dough Bean Balls

- One can chickpeas, rinsed and drained
- One can white beans, rinsed and drained
- 1/2 cup peanut butter
- 3 tbsp wholewheat flour
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 20 drops vanilla stevia
- drizzle of unsweetened vanilla almond milk
- 1/2 cup chocolate chips

Combine all ingredients (except the almond milk and the chocolate chips) in a food processor until well combined. Drizzle a tiny amount of almond milk in while the food processor is running, just enough to reach a doughy, smooth consistency. Scoop the dough into a bowl and fold in the chocolate chips. Bake at 400 degrees for 15 minutes.

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Bethenny Frankel’s Cupcake Recipe (with lower cal substitutions) ½ cup soy milk (you may use coconut or almond milk) ¾ cup raw sugar (or use 1/2 cup of Xylitol, a low calorie sugar healthy alternative) 2 tsp Vanilla 1 ¼ cup oat flour 1 ½ tsp. baking powder ¼ tsp. salt 1/8 cup vegan shortening Directions Preheat oven to 350 degrees. Combine all dry ingredients in one bowl, wet ingredients in another, then mix both together. Using an ice cream scoop (perfect for portion control), transfer into cupcake liners. Bake for 20 minutes (rotating pan after 10 minutes) or until tops of cupcakes are firm. Let cool. Ingredients for Icing ½ cup vegan shortening ½ cup vegan margarine 3 ½ cup powdered sugar 6.5 tsp vanilla extract Directions Mix all ingredients. Frost cupcakes. Makes about 8 cupcakes.

Bethenny Frankel’s Cupcake Recipe (with lower cal substitutions)

½ cup soy milk (you may use coconut or almond milk)

¾ cup raw sugar (or use 1/2 cup of Xylitol, a low calorie sugar healthy alternative)

2 tsp Vanilla

1 ¼ cup oat flour

1 ½ tsp. baking powder

¼ tsp. salt

1/8 cup vegan shortening

Directions

Preheat oven to 350 degrees. Combine all dry ingredients in one bowl, wet ingredients in another, then mix both together. Using an ice cream scoop (perfect for portion control), transfer into cupcake liners. Bake for 20 minutes (rotating pan after 10 minutes) or until tops of cupcakes are firm. Let cool.

Ingredients for Icing

½ cup vegan shortening

½ cup vegan margarine

3 ½ cup powdered sugar

6.5 tsp vanilla extract

Directions

Mix all ingredients. Frost cupcakes.

Makes about 8 cupcakes.

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