2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips
-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)
-Topping:
Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top
you will need:
1 frozen banana
1 cup blueberry, raspberry, strawberry, and blackberries
3 fresh basil leaves
handful of spinach
1/2 scoop french vanilla VegaOne Protein Powder
1/4-1/2 c. water
Blend!
Top with:
hemp heart
almonds
granola
blackberries
goji berries
basil leaves
1 frozen banana
handful of spinach
1/2 blueberries
¼ cup frozen mango
1 Tbs peanut butter
½ scoop French vanilla Vega Protein powder
1/2-1/4 cup almond milk
BLEND!
top with:
ground flax-seed
blackberries
goji berries
slivered almonds
granola
PB melted with a splash of coconut oil
you will need:
¼ cup pumpkin
1 ½ frozen banana
½ cup mango
¼ cup peaches
dash of cinnamon
dash of nutmeg
½ scoop Vega French Vanilla Protein Powder
½ cup almond or coconut milk (or more to get desired consistency)
Blend in high speed blender (Vitimix works best)
Top with crushed walnuts and more cinnamon
Enjoy with pumpkin mini muffins on a crisp fall morning!
Lately I’ve been getting my workouts in early, and I’m usually starving by the time I get home. These pancakes are the perfect post-workout snack to satisfy your hunger and give you the protein your body needs.
Vegan Gluten free Protein Pancakes
makes 5- 5inch pancakes (which is enough to share, or freeze half for another day)
1 banana- mashed
1 cup almond or soy milk (original or vanilla)
1 cup gluten-free flour
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 Tbs cinnamon
1 scoop plant-based protein powder (Vega French vanilla is awesome)
Fruit of your choice (optional- I like blueberries in mine)
agave or maple syrup for topping
Mix mashed banana, milk, and vanilla together.
Add in baking soda, baking powder, cinnamon and protein powder. Last add in flour. Stir until combined well with no lumps. Mix in fruit if you want.
Spray skillet with olive oil spray. Heat the skillet on medium to high. Pour about ½ cup of batter on to skillet at a time. When the top and sides start to bubble slightly. Flip and cook evenly.
Enjoy your pancakes topped with nuts, berries, or other fruit, and a dollop of syrup.
Since I typically am the only one eating these, i go ahead and make pancakes using all the batter, and store them in a zip-lock and put in freezer for later in the week. Later reheat them by popping them in the toaster or mini oven.
Ingredients
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
1 pound firm tofu, cut into 3/4 inch cubes
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
Directions
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
(derived from allrecipes.com)
ORGANIZED CHAOS 