You know when you throw together a recipe without measuring one thing? Well this is that recipe! I will give you the measurements of what I “eyeballed” but you can definitely tweak it to your liking!
- 1 1/2 cup gluten free oats
- 1 tbs carob powder
- 1/2 scoop Vega vanilla protein powder
- 1 tbs flax meal
- 1 tbs chia seeds
- 2 tbs sunflower seeds
- 1/4 cup crushed almonds
- 2 tbs unsweetened coconut flakes
- 1/2 cup pure maple syrup
- 1 cup organic peanut butter
- Small handful of Enjoy Life dairy free small chocolate chips
Mix all of the dry ingredients in a large bowl, then mix in all of the wet ingredients. Like I said before, I didn’t measure so you may need to add a little more maple syrup or a drop of water so it’s not too dry. Roll into small balls and then coat them in coconut flakes.
Place on parchment paper lined cookie sheet in the freezer for 2 hours and then transfer to freezer safe container.
- 1 cup unsweetened coconut milk
- 1/4 cup organic pure pumpkin
- 1/2 banana
- 1 tsp flax meal
- 1 scoop Vega Vanilla and Greens protein powder
- 1 tsp pumpkin pie spice
Blend all together with a handful of ice and some water to thin it out if it’s too thick. Enjoy!
It’s that time of year again when everything turns to pumpkin! If you’re a fan of pumpkin, then you will love these little energy balls! They are perfect to give you that extra bit of oomph that you need in the afternoon between lunch and dinner!
- 3 cups gluten free oats
- 2 tbs flax meal
- 1 tbs chia seeds
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup all natural peanut butter
- 1 cup pure pumpkin
- 1/2 cup organic pure maple syrup
- 1/4 cup small dairy free chips
Line a cookie sheet with wax paper or parchment paper and set aside. Mix all of the dry ingredients in a large bowl. Once mixed, add the remainder of the ingredients and stir. Roll into 1 inch balls and place on cookie sheet. Freeze them for about 2 hours on the sheet and then transfer to a freezer bag or airtight container.
Feel free to pack them in your gym bag as a post workout snack or as an afternoon pick me up!
Recently, I received the Revablend from the manufacturer to take it for a test spin. Out of the box, I noticed it looked and felt like a smoothie bottle, the only difference being the blades at the bottom. I was super excited to see what this muscle-powered blender could do, so I grabbed a banana, spinach, blueberries, strawberries, spirulina, protein powder, and some almond milk. I twisted the blades by hand to chop and mix the ingredients. Then, I tilted the Revablend forward at approximately 30° and “Rev’d” it across my kitchen counter. At first, I felt a little awkward, but I quickly got the hang of rolling the Revablend back and forth. When I felt the ingredients were well blended, I took a sip and was pretty impressed with how well the smoothie tasted. All of the ingredients blended well together, with the exception of the blueberry skin. So I made a note to self not to use fruits with thicker skins, such as blueberries or cherries in the future. The following day, I used strawberries, banana, almond milk and protein powder, which blended up nicely.
In a nutshell, I think the Revablend is great for on-the-go, especially if you’re going to the park, to work, for a hike, or hitting the gym. Not to mention, you’re reducing your carbon footprint by using the Revablend instead of an electric blender and you’re getting a workout at the same time!
It’s a beautiful day, and I was craving a Greek salad. Instead, I threw together what I had in my fridge and pantry and came up with this meal. And, as I’m chopping the veggies, they just so happened to form a heart! This recipe makes enough so you can eat it for lunches during the week too!
1 cup quinoa, cooked according to package
1 can of chickpeas, rinsed and drained
3/4 cucumber seeded and chopped
1 1/2 cups of tomatoes cut in half
1/2 cup kalamata olives, sliced
1/2 cup roasted red peppers, chopped
Juice of 1 lemon
4 tbs olive oil
Red wine vinegar
Himalayan sea salt and pepper to taste
Cook the quinoa according to the package. Chop all your veggies and have them ready on a cutting board and rinse and drain the chickpeas. Once quinoa is done cooking, transfer to a large bowl and stir it with 2 tbs of olive oil and some salt and pepper. Once the quinoa mixture is room temperature (takes about 15-20 min to cool) then stir in all the veggies and chickpeas. Add the remaining 2 tbs of olive oil, the juice of 1 lemon, red wine vinegar to taste and salt and pepper to taste. Enjoy!