Whether it’s fueling up before hitting the gym or that midday snack you need to get over the 3 p.m blues, a healthy snack high in protein is just what you need to keep on going. The perfect way to get longer-lasting energy. Here’s a recipe from our SuperFan Jaclyn for the perfect peanut butter cup:
- 3/4 C Organic Peanut Butter
- 4 Tbsp. Coconut Oil
- 5 Tbsp. Agave Nectar
- 1/4 +2 Tbsp. Chocolate Pea Protein
- 3-4 Tbsp. Chia Seeds
- Bottom: Take 3/4 C of organic peanut butter, 2 Tbsp. of coconut oil, 2 Tbsp. agave nectar and mix this really well. Then take this mix and fill muffin pans half way and place in freezer for 15 minutes.
- Top: Take 1/4 + 2 Tbsp. of Chocolate Pea Protein, 3-4 Tbsp. of chia seeds, 3 Tbsp. agave nectar and 2 Tbsp. of coconut oil and mix. Add this mix to fill the rest of the muffin pan. Freeze again for 15 minutes. Then EAT.
When it comes to breakfast, vegans often get the short end of the stick. With such an emphasis on meaty morning meal selections, its hard to find a recipe that is completely void of animal products. Luckily there are a few ways to put a vegan spin on classic breakfast staples.
Sometimes you need to sweeten things up at the beginning of the day, and nothing suits better than some old fashioned vegan cinnamon rolls. Make sure you have the following ingredients:
- ⅛ ounce package of vegan crescent rolls
- 1 tablespoon vegan margarine
- 2 tablespoon soy milk
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon maple syrup
- 1/2 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit, roll out the crescent roll dough while spreading the vegan margarine all over it. Sprinkle the cinnamon and granulated sugar on top, and roll the dough back up into a log formation. Cut the rolls into your preferred sizes, and place them in the oven for about 20-25 minutes until they are golden brown. Meanwhile, in a small mixing bowl, blend the soy milk, maple syrup and powdered sugar until its completely smooth, and once the rolls are out of the oven, drizzle over and enjoy!
Looking for a filling breakfast meal that is also vegan friendly? You are not alone. Reports have shown that 2 percent of Americans consider themselves to be vegan, but as their population continues to grow, breakfast options remain relatively unchanged.
The best way to eat vegan is to cook for yourself, and since breakfast is the most important meal of the day, here is a great recipe that is completely animal-product free. Nothing beats a hearty serving of hash browns in the morning, and this vegan twist can offer up some eclectic flavor. Here is what you will need for ingredients:
- 4 medium and diced potatoes
- 1/2 cup chopped scallions
- 2 1/2 tablespoon soy sauce
- 1/2 tablespoon minced garlic
- 1/4 teaspoon paprika
- 1/4 cup fresh chopped parsley
- 3 tablespoon. extra virgin olive oil
- A pinch of sea salt and pepper
Bring the diced potatoes to boil in a large pot of water, and then cover them for about 15 minutes as they cook. Take out a large skillet and cover the bottom with the olive oil. Mix in the scallions and soy sauce together, stirring it frequently.
Once the potatoes have thoroughly boiled, add them into the pan along with the garlic, paprika and parsley. Keep mixing and add a dash of salt or pepper, and eventually you will marvel at this splendid vegan breakfast entree.
There are a reported 31 million Americans who skip out on breakfast every day, meaning that there are a ton of people who start their mornings deprived of the vitamins and minerals necessary to avoid that mid-day slump. Eating breakfast can improve your body in a variety of ways, including losing weight, helping your heart and maintaining an overall healthier diet. For vegans, however, breakfast can be a hard meal to accommodate to. The emphasis on bacon, eggs and sausage does not mesh well with an avoidance of animal products. Luckily, there are plenty of delicious and healthy vegan breakfast recipes that will start the morning off right and keep you vitalized throughout the day.
Replacing eggs with tofu is a great switch that can substantially help lower cholesterol levels, and some studies have even reported that eating eggs is just as unhealthy as smoking cigarettes. Here is what you will need to scramble up a scrumptious tofu breakfast bursting with flavor:
- 1 pound extra firm tofu
- 1 tablespoon olive oil
- 1/2 tablespoon soy sauce
- 1/2 tablespoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic salt
First off, chop the tofu up into small cubes, while squeezing out any excess water. In a saute pan, combine the olive oil, soy sauce, onion powder, thyme, paprika and garlic salt and stir the contents thoroughly while cooking at a medium heat. When the ingredients start to warm up, spread the contents evenly on the surface of the pan.
Sprinkle the tofu cubes all throughout the pan, and continue to stir as the mixture blends together. After around 8-12 minutes, the ingredients should start turning into a golden brown, and once its firm, your tofu scramble is ready to be served. Nothing beats a little whole wheat toast on the side as well.
Nothing starts off the day right like the early morning classic: eggs benedict. But for those looking for a healthier take on the definitive breakfast staple, here’s a vegan version of the dish that can help lower cholesterol without sacrificing taste. Try it with a VeganSmart All-In-One Nutritional Shake for an extra energy boost in the morning.
Vegan hollandaise sauce Ingredients:
- 6 ripe yellow tomatoes
- 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes
- 1 teaspoon Dijon mustard
- 2 tablespoon white vinegar or wine vinegar
- 2 tablespoon vegan margarine
- 2 teaspoon arrowroot mixed in 1/4 cup cold water
Eggs and bacon substitute ingredients
- 1 block extra-firm tofu
- 3 tablespoon unbleached white flour
- 1 tablespoon nutritional yeast
- Pinch of garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 6 slices faux Canadian bacon
- Pre-heat the oven to 300 degrees Fahrenheit.
- Dab the tomatoes in olive oil, then place on a baking sheet, roasting them on each side for 30 minutes.
- Remove tomatoes from the oven and place in a blender.
- Slowly add the 1/4 cup of oil and the mustard, white pepper and vinegar. Blend until fully emulsified and strain through a sieve.
- Place the sauce in a sauté pan on medium heat while and add the vegan margarine and arrowroot, and mix until thickened.
- Cut the tofu into quarter-inch slabs and fry in canola oil until golden brown.
- In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt and pepper. Coat the tofu in the flour mixture and shake off any excess.
- After frying the tofu, fry the faux Canadian bacon for 1-2 minutes on each side
- Toast six English muffins.
- Top each muffin with a slab of vegan margarine, while covering half the side with tofu and the other half with bacon.
- Drizzle the vegan hollandaise sauce, and enjoy!
Chocolate and peanut butter are a delicious pair, but so are chocolate and banana. And let's not forget the perfect melding of flavors that comes from a peanut butter and banana sandwich. But what if we put them all together? Turns out, it's an awesome trifecta of deliciousness. If you like a little sweet, a little salty and a lot of protein, we've got a recipe for you, and it's vegan to boot!
Vegan chocolate peanut butter banana protein shake
- 1 scoop of VeganSmart All-In-One Nutritional Shake chocolate protein powder
- 1 very ripe banana
- 1/4 cup all-natural peanut butter, chunky or smooth
- 1 cup vanilla almond or soy milk
- 5 - 6 ice cubes
Add all of the ingredients into a high-speed blender and mix them well. You can also vary the recipe, substituting the banana for another fruit that pears well with peanut butter and chocolate, like strawberries or raspberries, or leave out the peanut butter in favor of these fruits. To make your smoothie even more chocolatey, add 1 or 2 tablespoons of unsweetened cocoa powder. Or, if you don't care much for chocolate, try VeganSmart All-In-One Nutritional Shake in protein powder in vanilla.
The journey of 70.3 miles begins with a single sip… Ha!
So, I’ve got a LOAD of training ahead of me. I mean, I’ve just finished my 2013 season by meeting my first ever fitness goal of completing the Gulf Coast Half Marathon Series. Three 13.1′s along the Gulf of Mexico. That was awesome, and something that 1 year ago, I thought impossible.Now it’s time to up the ante.
In a year, I have to finish the Ironman Austin 70.3 triathlon. My first order of business is to tackle the races I did last year, but this time, with authority. So, that means I have to start my training season. Focus on hill training, heart rate training, bike training, and (my worst discipline) the swim. The good news? Post workout smoothies.
My favorite isn’t far from my go-to breakfast smoothie.
- 2 scoops of Naturade VeganSmart vanilla
- 1 spoon peanut butter
- 1 banana
- Handful of frozen berries
That’s it. It’s smoother than my breakfast smoothie and can get straight to work rebuilding my body. Plus, it’s a delicious treat that I feel like I’ve earned! So, drink up! You deserve it.
Halloween is upon us, and that means candy galore. But if you're health-conscious and have a major sweet tooth, you can feel conflicted about the ingredients on the back of the candy bar – if you can't pronounce it, can it really be safe to eat? But why not treat yourself to some homemade candy? Since you make it, you'll know exactly what goes in it! Try these sumptuous homemade vegan candy bars for a healthier treat:
Vegan chocolate, almond and coconut candy bars
- 1 cup unsweetened shredded coconut
- 2 tablespoons virgin coconut oil
- 2 tablespoons maple or agave syrup
- 1 teaspoon vanilla
- 1 pinch salt
- 20 – 24 roasted, unsalted almonds
- 6 ounces chopped bittersweet chocolate
Put all ingredients, except for almonds and chocolate, into an s-blade food processor until they stick together. Shape the filling into 10 to 12 rectangles, place them on wax paper-lined baking pan and refrigerate for 30 minutes. Using a double boiler, melt the chocolate, whisking in a bit of sea salt if you'd like. Then, press two almonds into each bar before dipping it into the chocolate. Refrigerate the bars for 20 more minutes, and then dip them again, giving them a double-coating of chocolate. Refrigerate one last time for 20 to 30 minutes and serve!
Football is a very American sport. In fact, in other parts of the world, it's called "American football" to distinguish it from the football played with the feet – also known as soccer. The celebration of a truly American sport brings up other ideas of other things developed or well-appreciated by folk in the good ol' U-S-of-A, like apple pie, John Deere, Route 66 and Jazz music. Since none of these are really good for tailgating, let's go with potato salad. Every good American party needs a tasty potato salad, and this one happens to be both vegan and delicious:
Vegan potato salad
Ingredients (for 10 to 12 servings)
- 12 medium potatoes
- 1 cup eggless mayonnaise
- 1/3 cup yellow mustard
- 3 tablespoons distilled white vinegar
- 1/2 onion, chopped
- 1/2 cup celery, chopped
- Salt and pepper to taste
Cut the potatoes in cubes before boiling them – the smaller the cubes, the quicker they will be done. Drain them and let them cool before mixing them with all of the other ingredients in a bowl. Season with paprika, salt and pepper, and refrigerate until tailgating time!