Good Morning Protein Smoothie

In the morning I get a good workout in and then I love whipping up my Good Morning Protein Smoothie. It is one of my favorite breakfasts. Making this smoothie is easy, it’s quick and I put it in an insulated cup with a big straw(not shown) and head out the door for work. It’s nutritious and delicious and filling. I buy all of the ingredients at Costco, but you can get these ingredients at your local grocery store (maybe not the protein powder). This plant based protein powder really is the best. I’ve tried other brands and I like this one best.

Good Morning Protein Smoothie Recipe

  • 1 C Unsweetened Almond Milk
  • 2 Scoops (1 serving) of Orgain Organic Vanilla Protein Powder
  • 4 Large Frozen Strawberries
  • 2 Handfuls of Kale (I like to freeze mine)
  • 1/2 – 1 C Water

Put all ingredients into a high speed blender (I use a Vitamix) and mix on high until ingredients are all mixed in and it is smooth. If the mixture is too thick add more water. Pour into an insulated cup or into any cup. Makes a good size smoothie. Approx. 20 oz.

Please let me know if you try this recipe! It’s a good one! Cheers!

XOXO

Peg

OG WFPB Cowboy Cookies

(WFPB – Whole Food Plant Based)

This one is DELICIOUS!!! Seriously, I have been eating these for my pre-workout fuel haha. So YUM and so good for you! I have been trying to experiment with different sweeteners and I read something about date paste, so since I had some dates all ready in my refrigerator, I thought I would experiment–the most fun part, except when it doesn’t turn out lol. In this recipe I subbed out the sugar for date paste, equal amounts. It tasted amazing and not too sweet, which I love.

The reason why I call them cowboy cookies is because I have been thinking about my dad lately and these cookies just seemed fitting for celebrating him. It was his birthday this month and he was a tried and true cowboy though and though. I can picture him out on the range herding cattle and eating some of these cowboy cookies. Oh man, I miss that guy. Here’s to you, dad!

WFPB Cowboy Cookies

  • 2 T. Flax Seed
  • 6 T. Water
  • 3/4 C. Date Paste (see below for recipe)
  • 2 C. Natural Peanut Butter
  • 1/2 C. Apple Sauce
  • 1 T. Vanilla
  • 2 tea. Apple Cider Vinegar
  • 1/2 tea. Salt
  • 1/2 tea. Baking Soda
  • 3/4 C. Regular Oats
  • 1 C. Cup4Cup Flour (gluten free)
  • 1 C. Coarsely Cut Walnuts
  • 1/2 C. Unsweetened Shredded Coconut Flakes
  • 1 C. Enjoy Life mini chocolate chips

Mix flax seed and water. Let sit for about 5 minutes.

Mix all of the dry ingredients together and all of the wet ingredients together in 2 separate bowls. Gradually add the dry ingredients into the wet ingredient bowl and mix by hand. Mix well and add walnuts, coconut flakes and chocolate chips. Mix well until all ingredients are combined and refrigerate for 30 minutes to an hour.

Preheat oven to 350 degrees. Have 2 cookie sheets ready with a splat mat on each cookie sheet. Get about 2 T of the dough and roll it into a ball with the palms of your hands and sit each ball on the cookie sheet. After the cookie sheet is full, take a fork and flatten out each cookie so they resemble the picture below. I just kind of pat the fork around the ball until it is to my liking. I like mine about 1/4 – 1/2 ” thick. Whatever thickness you decided on, make sure they are all uniform so they cook equally though. Repeat this process for the remaining cookie dough.

I put 2 cookie sheets in my convection oven – one on each rack. Cook for 12 minutes.

Makes 3 1/2 dozen cookies.

Recipe for Date Paste:

2 cups of fresh dates, pitted (pack it down good)

1/2 C. Water (add a little more if too thick)

Mix well in food processor or Vitamix. I used the Vitamix and used the tamper to mix it up well and I stopped and started it in between tapping it down. It worked great!

Homemade Mother’s Day Reese’s Peanut Butter Chocolates

Mother’s Day is in a couple of weeks and why not make your mother some of these delicious Reese’s Peanut Butter Chocolates. These are AMAZING!!! I have to tell you that NO THESE ARE NOT VEGAN!! I know, I know, this is a whole food plant-based blog, but sometimes I just have to use the best milk chocolate, BUT if you do want to make these vegan, ENJOY LIFE chocolate is vegan and delicious. My favorite milk chocolate chips are Guittard Milk Chocolate Chips. They are so creamy and delicious. I can’t help myself! I had to use these!!!

The recipe is very easy and can be made rather quickly for a delicious Mother’s Day treat. I made these for Easter so they are an egg like shape, but you could shape them however you want and they will be amazing. I’m sure they will be a hit!

Homemade Reese’s Peanut Butter Chocolates

1 c. Peanut Butter (I used Skippy natural)

1/2 c. Powdered Sugar

2 t. Vanilla

1 pkg. Milk Chocolate Chips

Mix together the first 3 ingredients. Really mix this well, so it’s nice and creamy and not too sticky. If it is sticky, add more powdered sugar. Put this in a bowl and freeze for about 30 min. After dough is cooled, take 2 T. of the PB mixture and roll in desired shape. Put on a splat mat or on parchment paper and place in freeze again for about 30 min.

While these are in the freezer, melt chocolate in a double broiler on low heat. If you don’t have one, which I don’t, boil water in a small pot and I have a large (make sure it is large so the bottom of the bowl doesn’t touch the boiled water) steel bowl I put the chocolate chips in and place that on top of the small pot. It works so great and the chocolate will not scorch or turn white after it is cooled. Stir constantly until melted. Add about 3 T vegetable oil or canola oil to the chocolate chips to prevent clumping. You have to thin it out a bit so it will go on the peanut butter smoothly. Add more oil if it is too thick.

Take one peanut butter ball from the freezer one at a time and dip with a fork in the chocolate mixture and place on parchment paper on top of another cookie sheet. Repeat with each additional PB ball. It does take a little practice to do this but it gets easier as you do it. Place in refrigerator or freezer again until they are set up. I put mine in the freezer for about 30 min and then transferred them into a snapware to the refrigerator. Enjoy!!

Please let me know if you make this recipe. I would love to hear from you!

Happy Mother’s Day to all Mothers!!

Much love,

Peg

Vegan Broccoli Pasta

This recipe is a deliciously creamy. and my son said that it was a TEN!! I hope you enjoy it as much as we did! And please, if you make a recipe on my blog, please, tag @itsapegslife in your pic on Instagram or Facebook!

Vegan Broccoli Pasta

  • 12 oz pasta (whatever kind you would like)
  • Sauce Ingredients:
  • 1 cup cashews
  • 2 large garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 1/2 teaspoons white miso paste
  • 1/2 teaspoons salt
  • 1/2 teaspoons Dijon mustard
  • 1 1/3 cup unsweetened almond milk
  • 3/4 cup vegetable broth
  • 2 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • Trader Joe’s sun dried tomatoes (add to your liking)
  • 3 cups broccoli
  • 12 oz. button mushrooms (optional)
  • salt to taste
  • black pepper
  • red pepper flakes (optional)

Cook the pasta according to the instructions. Set aside.

In the meantime, make the creamy cashew sauce. Place cashews (see tip for cashews below), garlic cloves, nutritional yeast, miso paste, salt, Dijon mustard and almond milk in a high speed blender and process until smooth. Add Vegetable broth, corn starch, lemon juice and sun dried tomatoes.

Cut broccoli into small florets and slice mushrooms, cook in a bit of vegetable broth in a large pan about 10 min.

Add cashew sauce to the sauted broccoli and mushroom mix.

Cook about 10 minutes to thicken.

Stir in the cooked pasta or serve sauce on the top of pasta. Season with salt, pepper, red pepper flakes. Enjoy!

Vegan Thai Coconut Quinoa Bowls

I LOVED this recipe. There were so many different flavors on my tastebuds that every bite was a little different. The coconut quinoa was some good vegan comfort food. This recipe is taken from one of my favorite blogs called fitfoodiefinds.com. I adapted it for an oil free version. Also, don’t get overwhelmed by all of the cooking steps! It just creates more opportunity for family to help you in the kitchen. Make it a family event and it will be quick and easy :).

Prep Time: 40 minutes Bake Time: 30 minutes

COCONUT QUINOA

  • 1 cup uncooked quinoa
  • 1 15-oz. can full-fat coconut milk
  • 1/2 cup water
  • 1 tablespoon maple syrup

To prepare the quinoa RINSE WELL, place coconut milk, water, maple syrup, and quinoa in a sauce pan and bring it to a boil over high heat.

Next, turn the heat to low, cover the saucepan and let the quinoa cook for about 20 minutes or until the quinoa is cooked.

ROASTED SWEET POTATOES

  • 2 large sweet potatoes and or yams, cut into bite-sized cubes
  • Spritz with a little bit of water
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  1. Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and spritz with water. Toss to fully coat.
  2. Then, season with minced garlic, salt and pepper. Toss to combine.
  3. Roast sweet potatoes at 400ºF for 25-30 minutes.

PURPLE CABBAGE SLAW

  • 1 cup purple cabbage, sliced
  • 1 cup shelled edamame (if you don’t have shelled edamame, you can use shelled like I did and spread them on top)
  • 1 large red pepper, sliced
  • 1 large carrot, cut into thin sticks
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon salt
  1. Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
  2. Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, maple syrup, grated ginger, and salt.
  3. Then, toss veggies in dressing. Set aside.

PEANUT SAUCE

  • 2.5 tablespoons all-natural peanut butter
  • 2.5 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup
  1. To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.

TOPPINGS

  • 1/4 cup chopped peanuts
  • squeeze of lime juice
  • Black sesame seeds, to toast

ASSEMBLY

  1. Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
  2. Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

Quick & Delicious Balsamic Glazed Seitan

Can you tell I’ve been on a Seitan kick lately? Haha. I actually am really liking it for a meat alternative. This week I’m bringing you an original recipe that I made up and it turned out to be one of our favorites. I’ll definitely be making it again. It was filling, packs a lot of flavor, and I loved the texture of the seitan.

I love this seitan from Harmon’s Grocery Store (if you live in Utah), as I mentioned in my last post. It comes in chunks, which I love, but some times the chunks are a little big, so I cut those in smaller pieces.

Quick & Delicious Balsamic Glazed Seitan

Serves 4-6

  • 2 packages chunky seitan
  • 1-2 teaspoons sage
  • Salt and Pepper
  • 2 cloves garlic, minced

For the sauce:

  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 1/4 cup soy sauce

Take seitan out of the pack and separate. I like to cut the bigger chunks into smaller ones so they are all kind of the same size. Sprinkle it with 1-2 teaspoons sage, salt and pepper and rub the garlic into the chunks. Let sit while you make the sauce.

For the sauce:

Place all ingredients into a sauce pan and let it come to a boil until it’s thickened. This usually takes about 10 -15 minutes.

Place seitan in a skillet with about 1/2 cup sauce, stir and heat on medium high. Once sauce is absorbed into the seitan, add a little more at a time and turn heat down to medium low. Keep adding sauce and simmer until sauce is absorbed into the seitan, but yet there is a little left to use on the rice. I like to simmer it for 10-15 min. It gives it some good flavor.

That’s it! Simple. Easy. Packed with flavor. I like serving this with rice and here I show it served with zucchini and summer squash, but I think I prefer broccoli. Enjoy :).

Vegan Mongolian Seitan

It’s FRIDAY Y’ALL!! Time for a new recipe and I think you are going to love it. We sure did. I’ve been wanting to experiment more with seitan. I looked up a few recipes and then decided on this one that is adapted from the yupitsvegan.com site. If you haven’t checked out her recipes, you should. She’s got some amazing ones. I made a few changes though in the way you cook the seitan because I wanted it to take on more flavor while cooking. And, of course, I did not use oil.

Also, have you noticed how you can’t buy tofu in the grocery stores? I asked my local grocer, “Where’s all the tofu?” and he said that the tofu plants are closed for 3 weeks. Ummm hello?? I need tofu for my recipes!! I then decided that I’m going to make my own, so stay tuned for that recipe in the near future.

Let’s get back to todays recipe………

Vegan Mongolian Seitan

For the sauce:

  • 1/2 cup vegetable broth (this is to use in place of the oil)
  • 1/2 teaspoon grated ginger
  • 3 cloves garlic
  • 1/3 teaspoon Chinese five spice
  • 1/3 teaspoon red pepper flakes
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup coconut sugar (or a scant half cup brown sugar)
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

For the crisped seitan:

  • 1 pound seitan, cut into 1 inch pieces (the seitan I bought was in chunks and it was awesome)

For serving:

  • toasted sesame seeds (optional)
  • sliced scallions

To make the sauce:

Heat a little of the vegetable broth in a small saucepan over medium heat. Add the ginger and the garlic; stir constantly. After about 30 seconds, add the five spice and the red pepper flakes, and cook for one minute or until fragrant.

Add the soy sauce and the coconut sugar and stir well. Reduce the heat to medium-low and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.

Whisk together the cornstarch and the cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.

To make the seitan:

In a wok or skillet, heat some of the vegetable broth over medium-high heat. Add a bit of the sauce to the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.

Reduce heat to low and add the remaining sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with the rice and/or vegetables of choice, and garnish with sesame seeds and scallions.

Serve with rice and broccoli.

Enjoy :).

The BEST Vegan Chocolate Chip Oatmeal Cookie Recipe-Gluten Free

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PLEASE DON’T BE TURNED OFF BY THE TITLE OF THIS POST LOL!!  I promise–YOU WILL LOVE THESE!!  The texture is seriously my fav!!  The original chocolate chip oatmeal cookie recipe, that I have been making for about 20+ years now, has 1 c. of butter flavored shortening  and we all know how terrible that is for our body, so I subbed 1/2 C. applesauce and 1/2 C. almond butter.  I love grinding my own almond butter at the grocery store–seriously the best and you know exactly what is in the container :).  I also subbed flax eggs for real eggs.  The recipe is below:

1 Flax Seed Egg= 1 T. Flax seed mixed in 3 T. water

Let mixture set for about 5 -7 min and add to cookie mixture.

For this recipe, I used 2 flax seed eggs, so 2 T. flax seed and 6 T. water.

Lastly, I wanted to make them gluten free, so I used almond flour along with xanthan gum, because I have a couple of friends and a sister that LOVE to eat treats, and we all know that gluten-free treats seem to be rather bland.  Well, look no further because this recipe is a keeper.  Even if you’re not gluten free, you will be surprised at how glutenous this recipe seems to be haha.

THE BEST VEGAN CHOCOLATE CHIP OATMEAL COOKIE RECIPE– GLUTEN FREE

Yield: Approx. 2 1/2 doz. medium cookies

Preheat oven to 325 degrees.

INGREDIENTS:

CREAM TOGETHER WITH BLENDER:

1/2 C. Applesauce (no sugar, all natural organic)

1/2 C. Almond Butter

1/2 C. White Sugar

1 C. Light Brown Sugar

2 Flax Eggs (recipe above)

1 1/2 tsp. Vanilla

IN SEPARATE BOWL COMBINE DRY INGREDIENTS WITH WHISK:

1 tsp. Baking Soda

1 scant tsp. Salt

1 C. Oatmeal

3 1/3 C. Almond Flour

1 3/4 tsp. Xanthan gum

Slowly add dry ingredients to the creamed mixture 1 cup at a time and mix by hand (I like using a rice spoon). Don’t use the blender. Continue adding dry ingredients until all flour is mixed in and then add:

1 C. Enjoy Life Mini Chocolate Chips

1 C. Coarsely Crushed Walnuts

Mix until chocolate chips and walnuts seem to be throughout the dough. Put dough in freezer for 20 min. This is a step that you cannot skip!

Remove dough from the freezer and use a medium sized cookie scoop and put scoops of cookie dough on cookie sheet topped with a sheet of parchment paper. You should be able to get 12 scoops of cookie dough on one cookie sheet. Put in oven on center rack.

Bake cookies for 20-25 min or until slightly brown on top. Enjoy!

Chipotle Black Bean Sweet Potato Burgers

My daughter shared this recipe with me last week and I made them on Saturday when we had a barbecue with family. Since we have been on the whole foods plant based diet, I have needed to make adjustments for us when eating with my meat eating friends. 😜 Needless to say, I did not miss the regular beef cheese burger and this is much better for our healthy heart :).

I tripled this recipe so I would have patties to freeze.

Chipotle Black Bean Sweet Potato Burgers

Prep Time: 50 min. Or make them the night before and keep them in the refrigerator overnight.

Cook Time: 20 min.

Serves 4

Ingredients:

1 med. (1 lb.) sweet potato

1/2 c. Frozen or canned corn kernels

1 15 oz. can black beans

1 whole chipotle pepper in adobo sauce

1/2 c. cornmeal

1/2 tsp. garlic powder

1 tsp. cumin

1/2 tsp. salt

1/4 bunch cilantro (optional)

1-2 T. vegetable broth if using frying method of cooking

4 medium thin sliced whole wheat buns

1 medium avocado

1/4 c. Just Mayo

INSTRUCTIONS:

Wash the sweet potato well and poke it several times with a fork so steam can escape while it cooks.

To cook it in microwave: wrap it loosely with a paper towel, set it on a microwave safe plate and microwave in high for 5 min. Carefully squeeze the potato to make sure it is soft all the way through. It may need a couple more min to cook.

To cook in oven: heat oven to 400 degrees and place the potato directly on the rack or on a baking sheet. Bake the potato for 45-60 min or until it is soft all the way through. This is my preferred method. I like the texture better when it is cooked in the oven but maybe I’m weird. Haha.

While the sweet potato is cooling, prepare the rest of the ingredients. Place the corn in a large bowl after draining it, if you use canned corn. Drain and rinse the black beans and let the excess water drain and then add them to the bowl with the corn. Roughly chop the cilantro (if using. I did not) and add to the bowl. Add 1/4 c. of the cornmeal, garlic powder, cumin and salt. Take one chipotle pepper out of the can, mince it, and then add it to the bowl along with about 1 tsp. of adobo sauce from the can. When I tripled this recipe I added 3 chipotle and 2 tsp. sauce from the can.

Once the sweet potato is cool enough to handle, scoop out the flesh and add it to the bowl with the rest of the ingredients. Stir everything together and then either use a potato masher or the back of a fork to slightly mash the beans. Cover and chill mixture overnight or for 30 min to allow the cornmeal to absorb some of the moisture. I made some patties after having them refrigerated for 30 min and then I had some of the mixture left over to make the following day and I found that having them refrigerated overnight made them easier to handle.

Divide the mixture into 4 patties or if you would like smaller patties divide into 6 equally sized portions. Shape into a patty with your hands until they are approximately 3/4 inch think. Use the remaining 1/4 c. or more cornmeal here to coat the outside of the patties. I found it was easier to pat this mixture on each side of the patty rather than dredging it. This will provide a nice crunch to the burger.

Methods of cooking:

Broil (my preferred method)–preheat oven to 400 degrees. Line the baking sheet with a splat mat or parchment paper. Bake for 10-12 min then CAREFULLY turn and bake for another 10-12 min or until they are golden brown on both sides.

Cook patties in a skillet. Heat nonstick pan on med high heat and put 1 T. vegetable broth in pan, place in patty and cook for 10 min on one side and then CAREFULLY turn and cook 10 min on the other side until golden brown. You may need to add a little more broth but don’t add too much or you won’t get the crispness.

Grill: place patty on med high heat grill and cook for 10 min on med high and turn cook the other side for 10 approx.

Spread 1 T. just mayo on bun and top with sweet potato patty. Slice avocado and place 1/4 of the slices on top of each burger. We also used barbecue sauce and that was delicious too instead of the mayo.

Enjoy!

Gluten-Free Vegan Pumpkin Banana Bread!

I have to say a word or two about this recipe.

1st–You’re going to be sooooo tempted to eat this straight out of the oven while its hot, BUT RESIST!!  Don’t do it!! Unlike the usual pumpkin bread recipes, where you love a nice hot slice freshly baked, this recipe needs to sit in the refrigerator over night and even the following day, it is so moist and so good.

2nd–Just because it has pumpkin and banana in, don’t use that as an excuse to eat the whole loaf LOL.

I love Chocolate Covered Katie’s recipes.  You may want to check out her site as well.  She has some awesome desserts for the holidays.  Also, for an oil free option, I left out the oil and used almond milk and it was delicious!  Enjoy!

Add to Plan to Eat

Pumpkin Banana Bread

Source: chocolatecoveredkatie.com

Course: Breads

Yield: Yield: 12-16 slices

Ingredients

  • 2 cups flour – I like oat flour (240g)
  • 1 tsp baking soda
  • 34 tsp baking powder
  • 34 tsp salt
  • 12 tsp each: cinnamon ginger, pumpkin pie spice
  • 1 12 cup mashed, overripe banana (360g)
  • 12 cup pumpkin puree (120g)
  • 12 cup pure maple syrup honey, or agave
  • 116 tsp uncut stevia or 2 tbsp sweetener of choice
  • 13 cup oil or milk of choice
  • 2 tsp pure vanilla extract
  • 12 cup chocolate chips optional

Directions

  1. *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
  2. Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.

Amount Per Serving (1)

  • Calories: 92

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