by the dirty hippie and bohemian girl
My friend Brooke makes these incredible energy/snack bars. They really do rival anything you can buy at a grocer or at the farmer’s market. And besides, the energy bars they sell at our farmer’s market are $4 each. The ones at the health food store range from $2 to $6 – each! Making your own is a smart way to go.
Late night cravings? No problem!
I whipped up this pumpkin Chai VeganSmart Mugcake in no time flat! I used organic pumpkin puree, coconut flour, cinnamon, chia seeds, almond milk, a few pecans, raw stevia and a scoop of Chai VeganSmart chai. Then, mixed it all up and microwaved it for only a few minutes.
Using a combination of rolled oats, amaranth, and quinoa (equaling half a cup), cooked with flax milk, chopped almonds, sesame seeds, sunflower seeds, cinnamon, cardamom, and nutmeg and a scoop of Chai VeganSmart, our SuperFan Brittany created the perfect fall breakfast packed with extra protein to fuel your body on these brisk mornings!
Oatmeal is a rich source of soluble fiber, which is also found in apples, pears, prunes and barley. Keep in mind that the best way to get all the benefits of oatmeal is through real oats and not the instant stuff, which can be packed with sugar and sodium. To add flavor to your oats without adding tons of extra calories, like Brittany did you can add your favorite healthy mix-ins like fruit, seeds and even dried berries for a touch of sweetness.
TV host and actress, Jenny Wolf submitted this vegan banana vanilla pudding that tastes so much like a frozen pudding! The rich and creamy coconut almond milk compliments the banana’s unique taste perfectly. Spotted and very ripe bananas work best for this recipe.
Creamy, slightly tart, perfectly sweet and 100% irresistible, our SuperFan Brittany created the perfect recipe for a VeganSmart Chocolate Swirl Cheesecake. Better than real cheesecake and the perfect healthy blend, this simple dessert can feed a crowd or just you. Taste tested and approved by our foodie friends who weren’t even vegan! We even like this better than traditional cheesecake! Here’s what you’ll need:
A winning combination of flavors comes alive in this recipe from our SuperFan Jaclyn. Oats, pumpkin, and cranberries, makes these muffins the perfect healthy fall treat. Just like Jaclyn’s friends your guests will never know that these delicious muffins are loaded with protein, healthy carbs and are low in sugar! Here’s what you’ll need:
With these no-bake Pumpkin Chai Tarts created by our SuperFan Brittany, you won’t want to turn on the oven again! It’s officially fall, and these mini pumpkin tarts are a quick and easy seasonal dessert that can be lighter on your waistline. Naturally sweetened, and packed with protein these tarts can be whipped up in a blender in only minutes. These individual tarts are great for instant portion control and also helps them set faster when chilled.
Here’s what you’ll need:
- 1 banana
- 3/4 c pumpkin puree
- 1 scoop VeganSmart Chai
- 1 Tsp. Cinnamon
- 1/2 c arrowroot powder
- 2 Tb. Chia seeds
- 2 Tb. Almond milk
Once blended, pour mixture into pre-made single serve vegan graham crust (available on the cake aisle at many markets). Top with cinnamon and refrigerate until firm.
Enjoy as is or with a dollop of vegan whipped cream!
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!