chocolate protein pudding

Hi loves. Where have I been?? I don’t even know.

I do apologize for the lack of posting and MIA status, but there has just been so much going on. Matt and I went back to Indiana last weekend for a wedding shower that my mom had for us to celebrate with some of the friends and family in Indiana that couldn’t make it out to Arizona for the wedding. Visits home are always bittersweet because it seems like there is just never enough time.  Isn’t that how it always is?  I will do a little re-cap of my visit home later, but I will say it was so lovely to see friends and family that I have not seen in a long time.

Today I bring you a little tasty treat though. Its also been a hot minute since I’ve posted a recipe it seems, and I have a fun, easy and delicious one to share with you today.

If you know me at all you know I love my protein powders. If you really know me, you also know my obsession with Growing Naturals Pea Protein. Their vanilla blast seriously holds a special place in my protein heart.

So imagine my delight and excitement when I found out they were coming out with a chocolate flavor of the pea protein. Life Changing. It may actually be kind of pathetic how excited I was.

My favorite thing to actually do with their pea proteins is to make a simple protein frosting, but when I got the chocolate I wanted to have a little fun with it.

Since I’ve been on a bit of a dairy break and not able to enjoy my delicious frozen yogurt as often, I have been experimenting which new desserts, because I seriously have to have something sweet at the end of the night. I had made a tofu pudding in the past and since I love the creaminess the pea protein adds to most mixes, I thought it would be a perfect combination.

It was.

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 Adding in Enjoy Life mini chips didn’t hurt either.

I took my base recipe for the tofu pudding and then added in about 2 tablespoons of the Growing Naturals Chocolate Pea Protein.

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I put the tofu pudding in the freezer after mixed for about 10-15 minutes hoping it would make it more of an ice cream texture, it ended up more like frozen yogurt which was perfect to me!

Which did I mention it tasted amazing? Because it did.

The combination of the silken tofu and pea protein was just a beautiful creamy dessert.

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Chocolate Protein Tofu Pudding

Ingredients:

– 1/2 block silken tofu

– 2 tablespoon unsweetened cocoa

– 2 tablespoons chocolate pea protein (I used Growing Naturals)

* optional 1 teaspoon NuNaturals Cocoa Syrup

Directions:
-Place all ingredients in a small blender and blend until smooth.

You may need to add a liquid if too thick, but you want the consistency to be smooth and creamy.

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This pudding was delicious, but I am very excited to use this new protein in other dishes.

As with the vanilla blast, I am obsessed.

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What’s your favorite type of protein to use?

This treat was pretty marvelous, how have you  been making your days marvelous?

 

delicious tigernut donuts [grain free & egg free]

Happy Monday my loves.

I must admit Monday’s are not my favorite day, but sometimes the little things can make this day a little bit more manageable [and marvelous].

Like donuts. Yes I think donuts make Monday’s a bit better.

Especially when they require few ingredients, are grain free, egg free and incredibly easy to make.

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I am very excited to finally share this recipe with you. I posted a few teaser pictures on Instagram and many of you were very curious to know the recipe, maybe because there is a very unique ingredient.

Remember the tigernuts I reviewed in my last post? Well there is also tigernut flour, and I was so excited to experiment with it as just as the tigernuts are a great nut free snack, the flour is great for nut free gluten free baking.

So when I went to start thinking about what I wanted to experiment with first, I remembered a post I had recently seen by the lovely ladies over at Purely Twins.  They are to blame thank for my obsession with plantains and I had seen a recipe they posted using my beloved plantains and tigernut flour. How lucky.

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I did tweak the recipe a little bit, but not much considering there are so very few ingredients, but I tend to like my baked goods a little sweeter so I added in some sweetener and of course had to use my absolute favorite pea protein for the protein frosting.

Seriously guys. Growing Naturals vanilla blast pea protein makes the best protein frosting.


 Plantain Tigernut Donuts

Serves 1-2

Ingredients for Donuts:

– 6-7oz peeled plantain

– 5 tablespoons tigernut flour

– 2 tablespoons coconut oil – semi solid

– 1 teaspoon baking powder

– 2 tablespoons maple syrup (may sub honey)

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Ingredients for Protein Frosting:

– 3 tablespoons protein powder (I used Growing Naturals vanilla blast pea protein)

– 4-5 tablespoons water

– a few drops of stevia if desired

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Directions for Donuts:

– Peel plantain and measure 6-7oz – chop plantain into approximately 1″ chunks and place in blender with coconut oil – puree until a smooth batter.

– Add in tigernut flour and baking power and continue to blend until smooth. You may need to add water to make smooth – add 1 tablespoon at a time. Scrap down sides as needed.

– Lightly grease your donut pan and place batter into molds. I have a mini donut pan and got 3 donuts out of the batter.

– Bake at 350 degrees for 13-15 minutes.

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While the donuts are cooling, make your protein frosting.

Directions for Protein Frosting:

– Mix together protein powder, water and stevia if using. May need to add more water until desired consistency is reached.

Once the donuts are cooled top with your protein frosting.

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You may also sprinkle with any additional toppings that strikes your fancy. Granola, chocolate chips, coconut shreds are all great options.

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These can be enjoyed warm straight from the oven, warmed up in the microwave or toaster oven or even cold from the refrigerator.  They last about 3-4 days in a tightly sealed container.

I was so pleased with how these donuts turned out. I love baking with plantains and love the flavor they give to baked goods, but as mentioned above if you do want a more sweeter donut it is so easy to add and adjust the flavor.

Speaking of adjusting the flavor, I do believe a chocolate version is in my near future. Because when I decided to top my last donut with a drizzle of a cocoa drizzle, I knew a chocolate donut would be just divine.

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Maybe with a peanut butter frosting?

I’m already drooling over the idea.

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Notes*:

– Can’t find tigernut flour? Check out Organic Gemini and TigerNuts USA to purchase online.

– If you want to add a protein boost to this recipe feel free to substitute 1:1 ratio of flour with a protein powder of your choice.

chickpea protein brownie bites

I am the master of simplicity.

Breakfast use to be my favorite time to get fancy and creative, but this was before having to be at work at 6:30am.  Now breakfast is anything that is quick and portable. Not as fancy. I do miss my beautiful oatmeal bowl creations.

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But long gone are those days.

More than likely even on my days off my breakfasts look like this.

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Peanut Butter Toast.

But I made a random genius addition of adding crumbled graham crackers on top. It was a nice added crunch and flavor.

And to be even more plain.

Bagel with Cream Cheese.

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However the fact that this was a P28 bagel and that I added Growing Naturals Vanilla Blast Pea Protein to the cream cheese took this up a notch as well. But still, pretty simple.

But then one day I got the baking bug. I don’t know why, but one night I decided to actually experiment with a recipe I had seen and prep some protein muffins for my breakfasts.

I will admit in taking them out of the oven and tasting them I wasn’t too impressed.  But after one night in the fridge, they got 100x better.

So my advice to you, if you make these, which you should, wait until the next day to eat them.

 Chickpea Protein Brownie Bites

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Ingredients

– 1/2 cup chickpeas

– 1 scoop chocolate protein (30g) (I used Designer Whey)

– 1/4 cup unsweetened apple sauce (could use pumpkin)

– 3 tablespoon liquid egg whites

– 1 tablespoon unsweetened cocoa

– 1/2 teaspoon baking soda

– 2 tablespoon almond milk

– 1 teaspoon vanilla

– sweetener to taste (I used NuNaturals liquid vanilla and cocoa syrup)

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Directions

– Drain and rinse chickpeas.

– Blend chickpeas, applesauce, egg whites and vanilla.

– Mix in remaining ingredients until well blended.

– Pour into muffin tin or brownie molds.

– Bake at 350 degrees for 20-25 minutes.

– Let cool and eat plain or top with desired frosting. *

* As mentioned I highly recommend storing these in the fridge over night and eating the next day. Also these topped with Sweet Spreads white chocolate coconut butter was pretty much amazing. Regular peanut butter I’m sure would be equally delicious.

I love that I can just grab a few of these in the morning and be on my way. Portable breakfasts are definitely a must now. I’m also excited to play around with the flavor and use different flavor protein powders.

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What are you favorite portable meals?

Peas and Crayons

sweet treats

Two posts, two days in a row?

Who am I?

This week I actually got two days off, (in a row none the less!!) so I had some extra time to actually sit and write some posts.

Don’t get use to it though 😉

But since I did have the time and it’s been awhile since I have done a What I Ate Wednesday, I thought this would be the perfect opportunity!

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Matt and I have been making a habit of having morning coffee together. Usually we just run down to a coffee shop right around the corner, hang out for a few minutes before I have to rush off to work.

Since I was off from work, I actually had more time to hang with him and we decided to go to a local coffee shop that allows dogs inside. Delilah was very excited to come with and even got a home made treat!

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Coffee with two of my favorites is a great start to my day!

I then got a little fancy with breakfast.

Ok that is a total lie. It may look a little more fancy, but there was absolutely nothing home made about it.

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I guess I wanted dessert for breakfast, but to me that is never a bad thing.

I took a Van’s gluten free waffle and topped it with a scoop of the new Arctic Zero Coconut ice cream and then drizzled NuStevia Cocoa Syrup on top.  It was pretty amazing.

Dinner’s have been fun too thanks to my new spiralizer. I am loving this thing!

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I am basically spiralizing every and any vegetable I have in the fridge!

I  saute them with a little Braggs Liquid Aminos and top it with nutritional yeast and it is such an easy, delicious side.

And don’t think I got sick of ice cream by having it for breakfast.

Pssh. Do you know who I am.

Matt and I have been wanting to go to a ice cream parlor called Slickables that is known for their ice cream sandwiches. Basically you can choose any of their freshly made cookies (flavors including red velvet, mint chocolate chip, peanut butter, snickerdoodle, white chocolate macadamia nut…) and then you choose your ice cream flavor (butter pecan, rocky road, strawberry cheesecake, mint chocolate chip, cookie dough…) Seriously too many choices for this indecisive girl. I of course tried almost every ice cream flavor before settling on a all time favorite.

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For my creation I chose one regular chocolate chip cookie and one mint chocolate chip cookie filled with mint chocolate chip ice cream. This thing was ah-mazing.
I wish it wasn’t so far away from us, or maybe that’s a good thing, because with the endless amounts of flavor combinations you can make I would be totally fine with eating one of these every night. Oh and the best part? They’re only $2.00!! Seriously unheard of these days considering my fro-yo cups cost me about $6.00.

Well loves I hope you all are enjoying your week.

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What kind of ice cream sandwich would you create?

playing with christmas gifts

Hello loves!

First I have to acknowledge…

I am 30!

Ahh! Today is my 30th birthday and I seriously can’t believe it.

Not that age or the number really bother me, but I just do not feel 30, can’t believe it snuck up on me so quickly and…yea ok. I can’t believe I am 30.

Goodbye 20’s.

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birthday

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So this picture isn’t from my actual birthday dinner (considering it hasn’t happened yet) but funny enough, we are going to this exact sushi restaurant so I thought it seemed a bit fitting. Every year Matt asks me if I want to go somewhere new and fancy for my birthday, but honestly, sushi is always what I want. I think for the past 3 years we both have chosen sushi as our birthday dinners. It’s just so good!

If ain’t broke, don’t fix it.

But back to the title.

Playing with Christmas gifts.

I know Christmas isn’t only about gifts, but the truth of the matter is, it happens regardless.

As I mentioned in my Christmas re-cap I got really spoiled this year.

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I was one happy foodie. I could not wait to play with my new gadgets.

And I didn’t. The next morning guess what was on the menu for breakfast.

Waffles!

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I posted this on Instagram asking for waffle recipe ideas. I knew that I was wanting to make a protein waffle since I work out first thing in the morning and my breakfast typically doubles as my recovery meal.

After getting multiple suggestions and links, browsing Pinterest for ideas and looking at enough waffle pictures to make my mouth water, I actually chose a very basic one to start with that I have seen Jazzy post multiple times. It’s a simple 3 ingredient waffle.

And let me tell you. After making my first waffle. I.am.obsessed.

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Basic Protein Waffle

Ingredients

– 1/2 cup oat flour (rolled oats ground into flour)

– 1 scoop vanilla protein powder (I used Growing Naturals Vanilla Blast Pea Protein)

– 4-7 drops liquid vanilla stevia

– 1/4 cup almond milk*

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Directions

– Ground rolled oats into flour

– Mix in protein powder

– Add almond milk slowly until desired consistency (batter should be thick)

* May be more or less. I had to add more almond milk due to the fact that I used a vegan protein powder which made my batter thicker. Just add milk slowly until your batter is desired consistency.

– Spread batter in heated waffle iron and cook until brown and crispy

– Add desired toppings

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These waffles were so fluffy!

I topped mine with Click mocha protein frosting which got all melty on my fresh waffle.

So good.

I can not wait to experiment with different protein flavors and add ins.

The possibilities are endless.

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And what goes great with waffles?

Fresh Juice

Next gadget to get broken in was my new juicer.

I went to the store to stock up on juicing goodies and I guess it was pretty obvious what I was using my haul for because my cashier asked me if I got a juicer for Christmas.

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Yup. I stocked up.

In the cart was spinach, kale, cucumber, zucchini, carrots, apples, pears, kiwi, lemon, lime, oranges, and pineapple.

Later that night it was time for juicing!

Matt and I may or may not have had a bit too much fun shoving all the fruits and veggies in the juicer.

Dancing may also have happened…

…With a few made up songs.

We’re silly. We know it. We love it.

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My first juice, even though not pretty all mixed up, was so fresh and delicious. Another thing I think I am already addicted too.

I made it with kale, cucumber, carrot, pear and lemon.

Seriously. So fresh. Love.

This is another thing I can not wait to experiment more with.

Again, possibilities are endless.

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Well loves, I am off begin my journey as a 30 year old. My 30’s will at least be filled with delicious waffles and juice. I do have that to look forward too.

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I’ve been told 30 is the new 25, what do you think?

Have you played around with your Christmas gifts yet?

cinnamon swirl coconut plantain bread

So it’s been awhile since I have done two things.

Given you a recipe. And talked about plantain bread.

I’m gonna fix both of those in one post.

You’re welcome.

 

If you follow me on Instagram, you know I got a few goodies recently that I was pretty excited about.

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A bunch of delicious products from Edward and Sons.

You guys know I am a huge snacker and cracker lover, so when I saw these Exotic Rice Toast I had to try them.

They are amazing plain, but I of course added a secret not so secret ingredient topper.

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I mean really what doesn’t peanut butter make better?

Especially Peanut Butter & Co. The Bee’s Knees.

I definitely want to put some cheese or savory dip on these crackers since the sesame flavor is so strong.

But I love love love these crackers.

The next item I was super excited about was the shredded coconut.

I have been seeing so many recipes using coconut that I have been dying to make, but before I dove into all that, I made my own creation.

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cinnamon swirl coconut plantain bread

cinnamon swirl coconut plantain bread

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Blend all ingredients in magic bullet or small blender.
  3. Bake in oven for 20-25 minutes.
  4. For cinnamon swirl: sprinkle cinnamon on top of batter before baking.

Notes

If not using a liquid sweetener you may need to increase the amount of egg whites or use almond milk to thin out batter.

http://accidentlydelish.com/2013/11/cinnamon-swirl-coconut-plantain-bread/

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And since I can never eat my plantain bread naked, I of course created a matching topping.

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coconut protein frosting

coconut protein frosting

Ingredients

  • 1/2 cup plain greek yogurt
  • 1 tbsp shredded coconut
  • 5 drops liquid vanilla stevia

Instructions

  1. Mix all ingredients together until well blended.
  2. Adjust sweetness to your personal preference.
http://accidentlydelish.com/2013/11/cinnamon-swirl-coconut-plantain-bread/

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This bread came out so much thicker. I loved it!

I of course had to sprinkle more shredded coconut on top.

I really loved everything about this plantain bread and couldn’t have been happier with the results.

I can’t wait to try the coconut in more recipes, but I really think I’m just going to make this bread again.

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Do you have any favorite recipes using coconut?

I purchase a lot of my ingredients from iHerb.com, use my coupon code YAL235 for $10 off your first order

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Stay marvelous loves.

too busy to have fun

I love being an adult don’t get me wrong.

Sure there are times when I miss my college care free days, but something about actually having responsibilities is gratifying.

And what was life before being 21? I don’t know.

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No secret I love my beer.

And like I mentioned in my last post, I love Halloween, but it’s a holiday that makes me miss being young. Being able to actually enjoy the holiday, dress up, go trick or treating, or even just making fun snacks for parties. Life now is just too busy, too stressful and I am just so dang tired.

So with the holidays coming up I wish I had some fun tasty new recipes to share with you, but honestly I just don’t have the time.

So for What I Ate Wednesday you are stuck again with my mundane day to day eats.

But it’s better than nothing right?

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Only having one day off work really makes my breakfasts boring. I’m not shy about the fact that sometimes I have a simple PB&J multiple times a week for breakfast.

So when the bittersweet moment of an empty nut butter jar presents itself, I get an initial wave of sadness because my beloved nut butter is gone, but it’s soon followed by the joy knowing I can make OIAJ.

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I’ve been keeping my oat mixes simple lately. This batch actually had a mix of a bunch of random grains to try and bulk up the nutrition a bit.

It was a mix of rolled oats, quinoa, buckwheat and chia seeds.

I also kept the flavor profile simple by just adding some vanilla protein powder, vanilla stevia and of course my overload of cinnamon.

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Topped with my mandatory frozen banana, hemp hearts, sliced almonds and a few raisins.

I got very lucky this week though in that I had two empty nut butter jars to use.

Win!

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The simple fact that the oats were in a PB Crave CoCo Banana jar makes it epic enough, and thank goodness for that, because the mix inside was a little boring.

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I tried to dress it up with some local farmers market granola, but the peanut butter stole the show on this one.

So after my delicious breakfast’s of OIAJ, it made me realize how sick of having sandwiches for breakfast I was.

So I decided to switch it up a bit.

I use to have my powercakes for breakfast almost every day and like most of my ruts got sick of them and moved on to a new breakfast rut.

I decided to bring the powercake back!

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But with a green twist!

I added kale to my original powercake base, filled it with some melty peanut butter and Click protein frosting then rolled it up into a nice little powercake roll.

This was so good, I decided to make another one the next morning.

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My first powercake roll was a bit on the thin side, so for this batch I added a little bit of coconut flour to bulk it up a bit.

Worked perfectly and was amazing topped with my homemade banana coconut butter.

Carbs. Veggies. Healthy Fats. Protein.

A very complete and delicious breakfast.

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I’m still trying to make myself switch it up for dinners.  I have made some tasty meals, but they sometimes just don’t come out as pretty as they taste.

I almost don’t want to post this picture with how non appetizing it looks, but I assure you, it tasted amazing.

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I’m trying to use up items I have in my pantry and saw package of the Trader Joe’s spicy seaweed salad. I am addicted to authentic seaweed salad, but this is a nice switch up when I want something a bit spicier. And cheaper.

I then took a package of tuna and used a little bit of the seaweed salad sauce and Bragg’s Liquid Aminos and cooked it in a skillet for a few minutes.

Ugly I know, but it was delicious.

This really made me want sushi though. (but when don’t I want sushi) And thanks to Jenn who just posted an amazing how to make cucumber rolls, I just had to try it myself. 

Insert cucumber roll #fail

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I tried really hard to cut the cucumber correctly, but it just didn’t happen. I was so close.

So these turned into cucumber sushi boats.

But they were still delicious and that’s all that matters right?

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I made a spicy tuna mixture of tuna, sriracha, dulse flakes and Bragg’s Liquid Aminos, added some carrot strips and then drizzled it with my spicy thai peanut sauce.

May not be in roll form, but like I said, it was delish none the less.

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So even though being a busy adult makes holiday’s less fun and I can’t partake in a lot of the activities I use to, I still have all of you and internet to live vicariously though.

So thank you for that.

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Do you have Halloween plans?

What’s your favorite Halloween candy? If you love candy corn as much as I do, check out these cute recipes using them!

Candy Corn Martini with Bombay Sapphire

Candy Corn Martini

You had me at martini candy corn.

protein jam packed panini

Friday!

I have had a very long week, so I am very excited today is Friday as it is my one day off.

It means I might actually be able to catch up on a little blogging and with all of you, but sometimes I swear there just isn’t enough time in the day. I have sooo many errands to run and finding the time to shove it into all one day feels like just another day at work.

But I did manage to still find some time to join in on the #strangebutgood fun.

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This is another one of those, I wish it took better pictures because it was way better tasting then the pictures do it justice.

But I feel like it is still worth sharing.

This meal kind of came together from a past sandwich I had made, to something new I had seen, probably on Pinterest somewhere that I wanted to try, and I just ended up kind of combing the two.

Story of my life.

But alas a delish new sandwich was made.

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I don’t know what to call it other than delicious!

What is it:

Protein Cream Cheese Chocolate Peanut Butter Tofu and Jam Panini

(now that’s a mouth full)

To give it a better name:

Protein Jam Packed Panini

(now that has a nice ring to it)

Ingredients:

– 2 slices bread of choice (I used spelt)

– 1 serving chocolate peanut butter tofu (recipe below)

– 1 serving protein cream cheese (recipe below)

– 1 tbsp of blueberry jam ( I used homemade blueberry chia jam)

Directions:

– Spread chocolate peanut butter tofu, protein cream cheese and jam between the two slices of bread.

– Cook on panini maker until warm and crispy. (you could also use a skillet and cook like a grilled cheese)

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Chocolate Peanut Butter Tofu

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Ingredients:

– 1/2 block silken tofu

– 1/4 cup peanut flour (I use this)

– 2 tbsp unsweetened cocoa

– 10-13 drops liquid vanilla stevia

Directions:

– Place in small blender or magic bullet and blend.

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Protein Cream Cheese

(for one sandwich)

Ingredients:

-1/4 cup cottage cheese

– 1 tbsp vanilla protein powder (I used Plant Fusion – Vanilla Bean)

– 5-7 drops liquid vanilla stevia

Directions:

– Place all ingredients in a small blender or magic bullet.

– Whip until you get a cream cheese consistency.

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I served this with a side of oven roasted plantain chips.

For the plantains I just cut up a plantain, brushed them with coconut oil, sprinkled with cinnamon and baked for about 20 minutes.

I only buy one plantain at a time because I typically only make my plantain bread with them. I don’t know why because there are so many other amazing ways to use and eat the plantain, Lord knows I’ve pinned about 3942342 different recipes I want to try, but even just roasting them was a nice switch up and obviously better for you than your typical potato chip.

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What’s your favorite healthy swap? I love making “fries” out of so many things. Sweet potato, carrots, parsnips, plantains… I really just love to roast everything.

(I buy a lot of my products and ingredients for these recipes from iHerb.com. Use my code YAL235 for $10 off your first purchase)