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evepostapple: Zain’s Peanut Butter & Chocolate Chip Cake For One Are you ready for the easiest cake you will EVER make? For those of you dying for a healthy sweet treat but don’t even know where the oven pre-heat button is, this recipe is your saving grace.  Oh, did I mention it’s a peanut butter & chocolate chip cake?  AND I haven’t even got to the best part yet, no matter how bad your baking skills are, this cake will turn out moist no matter what you do, so you will pretty much feel like a master baker. Do I have your attention yet? Thought so. *You will need a small 250ml mason jar for this recipe (most glass jars will work too) Ingredients: 21/2 Tbsp Chunky Organic Peanut Butter 2 Tbsp Gluten-Free Oats OR Coconut Flour  1 Egg White OR Flax Egg (1 Tbsp Flax +1 Tbsp Warm Water set aside 5 mins) 2 Tsp Gluten-Free Baking Powder 1/2 Tbsp Coconut Butter/Coconut Oil OR 1/8 Cup Pumpkin Puree Pinch Himalayan Crystal Salt 1 Tsp Natural Vanilla 10-12 Drops Vanilla Creme Stevia OR Sweetener of Your Choice 1 Tbsp Unsweetened Almond Milk OR Milk Of Your Choice 2 Tbsp Unsweetened OR Sugar-Free Raw Chocolate Chips OR Chunks Directions: 1. Set a large pot of water to boil. 2. Blend all ingredients except chocolate chips in a food processor or magic bullet. 3. Pour blended batter into mason jar and stir in the chocolate chips. Cover. 4. Place the entire jar into the pot of boiling water and boil on high for 35-40 minutes. 5. Remove from heat and use tongs to pull the jar out of the water.  Use a cloth to unscrew the lid and enjoy the most delicious peanut buttery, chocolatey moist, melt in your mouth cake ever!! *Note: I like to top with extra peanuts, chocolate chips and coconut whip. Oh, and if you want to make them for your friends, just follow the same procedure or boil a larger pot of water and cook up to three cakes at once! You’re welcome.

evepostapple:

Zain’s Peanut Butter & Chocolate Chip Cake For One

Are you ready for the easiest cake you will EVER make?

For those of you dying for a healthy sweet treat but don’t even know where the oven pre-heat button is, this recipe is your saving grace.  Oh, did I mention it’s a peanut butter & chocolate chip cake?  AND I haven’t even got to the best part yet, no matter how bad your baking skills are, this cake will turn out moist no matter what you do, so you will pretty much feel like a master baker.

Do I have your attention yet?

Thought so.

*You will need a small 250ml mason jar for this recipe (most glass jars will work too)

Ingredients:

21/2 Tbsp Chunky Organic Peanut Butter

2 Tbsp Gluten-Free Oats OR Coconut Flour 

1 Egg White OR Flax Egg (1 Tbsp Flax +1 Tbsp Warm Water set aside 5 mins)

2 Tsp Gluten-Free Baking Powder

1/2 Tbsp Coconut Butter/Coconut Oil OR 1/8 Cup Pumpkin Puree

Pinch Himalayan Crystal Salt

1 Tsp Natural Vanilla

10-12 Drops Vanilla Creme Stevia OR Sweetener of Your Choice

1 Tbsp Unsweetened Almond Milk OR Milk Of Your Choice

2 Tbsp Unsweetened OR Sugar-Free Raw Chocolate Chips OR Chunks

Directions:

1. Set a large pot of water to boil.

2. Blend all ingredients except chocolate chips in a food processor or magic bullet.

3. Pour blended batter into mason jar and stir in the chocolate chips. Cover.

4. Place the entire jar into the pot of boiling water and boil on high for 35-40 minutes.

5. Remove from heat and use tongs to pull the jar out of the water.  Use a cloth to unscrew the lid and enjoy the most delicious peanut buttery, chocolatey moist, melt in your mouth cake ever!!

*Note: I like to top with extra peanuts, chocolate chips and coconut whip.

Oh, and if you want to make them for your friends, just follow the same procedure or boil a larger pot of water and cook up to three cakes at once!

You’re welcome.

(via fitandfukinghot)

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now-watch-me-work: Tofu Kale Stir Fry {yum yum app} Can’t wait to try! 😋

now-watch-me-work:

Tofu Kale Stir Fry {yum yum app} Can’t wait to try! 😋

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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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(via health-heaven)

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Vegan Breakfast Pudding

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image-utterance: Hummus & Avocado Pita Sandwich by LostNCheeseland on Flickr.

image-utterance:

Hummus & Avocado Pita Sandwich by LostNCheeseland on Flickr.

(via healthyassfood)

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Mexicali Stuffed Pita Pockets I love Mexican food, but it’s not always very vegan or healthy. That’s why (inspired by a photo I saw here on Tumblr) I created a quick and easy recipe to make a more healthful type of Mexican dish. This sandwich is loaded with fiber, healthy fat, and protein. Try it today!! Recipe

Mexicali Stuffed Pita Pockets

I love Mexican food, but it’s not always very vegan or healthy. That’s why (inspired by a photo I saw here on Tumblr) I created a quick and easy recipe to make a more healthful type of Mexican dish. This sandwich is loaded with fiber, healthy fat, and protein. Try it today!!

Recipe

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chippedbowl:

Pumpkin and Black Bean Empanadas

I love empanadas!  These are hearty, healthy and flavorful.  Make them asap.  Feel free to substitute mashed sweet potato for the pumpkin.  This recipe makes a lot of filling, so you may have leftovers—serve it with tortilla chips as an appetizer.

Pumpkin and Black Bean Empanadas, adapted from Vegan Yack Attack

Ingredients

  • Crust
  • 2 cups flour
  • 4 tablespoon cornmeal
  • 4 tablespoon olive oil
  • 4 teaspoon baking powder
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup water
  • Filling
  • Tbsp. Olive Oil
  • 1 Large Onion, Diced
  • 3 Cloves of Garlic, Minced
  • 1 1/2 Cup Red or Orange Bell Pepper, Diced
  • 1 cup Tomato, Diced
  • 1 can pumpkin
  • 1 14 oz. Can No Salt Added Black Beans, rinsed and drained
  • 1-8 oz. Can Tomato Paste
  • 1 Jalapeño, Minced
  • 2 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/4 cup Cilantro
  • 3/4 Cup Daiya Cheddar Shred

Directions

  1. Heat olive oil in a large pan over medium. Once hot place onions and garlic in pan and cook until the onions are clear, making sure to stir almost constantly. Next, add the bell pepper, tomato and pumpkin to the onions; saute together for roughly 5 minutes. Then add beans to the pan along with the tomato paste, jalapeño, and spices.
  2. Let it simmer for 5 minutes while you make the dough: Combine all of the crust ingredients, except the water in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a cup of water).
  3. Sprinkle the Daiya Cheddar Shreds throughout the pumpkin mixture and stir together so that everything is mixed well, and lower the heat of the pan to low-medium until the shreds are a little melted.
  4. Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough into 8-10 balls and roll out each into 7″ circles that are about 1/8″ thick.
  5. Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the rest of the dough.
  6. Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.

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Eggplant parmigiana, and chicken parmigiana can be loaded with oil and fat, but I found a way to make both these dishes healthier!! One is even vegan!!

Recipe

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hipsterfood: experimenting in the kitchen is fun and ends up with weird food like this. i mean, it’s not THAT weird (it totally looks like a meal my parents would’ve made for me as a kid) but still… first we got fresh peas, cooked and then mixed with a little earth balance. (straight from the pods, i shucked them for like an hour!) there’s also some shredded kale back there. and there’s a navy bean pecan patty. weird right? whatever! it tastes good. put in a food processor: 1 1/2 cups cooked white/navy beans, handful pecans, 1/4 cup ground oats (you can grind rolled oats yourself in a coffee grinder or food processor beforehand), a sprinkle of brown sugar, a sprinkle of white pepper, 2-3 tsp sea salt (or to taste), and 1/4 cup olive oil. process until it’s a consistent mixture. if you need more liquid add in water or veggie stock. fry up on a pan until both sides are browned. this recipe makes 2 patties. enjoy ur quirky new food!

hipsterfood:

experimenting in the kitchen is fun and ends up with weird food like this. i mean, it’s not THAT weird (it totally looks like a meal my parents would’ve made for me as a kid) but still…

first we got fresh peas, cooked and then mixed with a little earth balance. (straight from the pods, i shucked them for like an hour!) there’s also some shredded kale back there. and there’s a navy bean pecan patty. weird right? whatever! it tastes good.

  • put in a food processor: 1 1/2 cups cooked white/navy beans, handful pecans, 1/4 cup ground oats (you can grind rolled oats yourself in a coffee grinder or food processor beforehand), a sprinkle of brown sugar, a sprinkle of white pepper, 2-3 tsp sea salt (or to taste), and 1/4 cup olive oil.
  • process until it’s a consistent mixture. if you need more liquid add in water or veggie stock.
  • fry up on a pan until both sides are browned.
  • this recipe makes 2 patties. enjoy ur quirky new food!

(via fitandfukinghot)

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