everlast nutrition vegan protein [free shipping]

Oh friends. Do you ever look back on your accounts and remember the times.

The times when I actually had time.

Like to bake delicious treats?  I feel those times are long gone. Not even on my weekends do I have time to really dedicate to baking. These are the times I am grateful for easy recipes that I can whip up in no time.

Perfect timing for this little delivery.

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When does it become a problem when you selfie with protein?

But I seriously love my protein powders, especially pea, I may be a bit obsessed. But I am also a bit obsessed with simple protein frosting and pea seems to work the best for that.

I also love when protein powders taste great simply mixed with almond milk. Everlast Nutrition vanilla pea protein definitely fits that requirement.

You know what this protein frosting goes great on?

My simple plantain donuts.

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This is seriously a great little protein treat when you need a little burst of energy and nutrition through out your day.

And what else is great is Extend Nutrition has a great deal going on right now.

And who doesn’t love a good sale?

If you purchase a bag of their vegan protein you also receive a FREE box of Everlast FUEL and free shipping. And seriously, free shipping pretty much makes it worth it.

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Also if you use the coupon code ACCIDENTLYDELISH you receive 5% off on top of any promotional sale.

So let’s think about this. A free box of Everlast FUEL, free shipping and 5% off.

Seems like a no brainer.

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What is your favorite type of protein?

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.

banana ice cream adventures

We all know I have a sweet tooth. If you follow me on Instagram you are no stranger to my frequent frozen yogurt night caps. I can’t help it. I love the stuff.

Fully loaded.

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But recently I have been having some stomach issues that I have been trying to figure out. I’ve done multiple elimination tests not being able to find the cause of my bloat and discomfort. Clearly dairy was last on my list of things I wanted to attempt to cut out of my diet.

I mean really. How could I say goodbye to this delicious-ness.

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But after multiple failed attempts I decided it was time to take the plunge.

I was going to have to cut out dairy for some time to see if it was the root of my problems.

So I said goodbye to my beloved fro-yo, not for forever, just for a little while.

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So of course I had to find a non-dairy substitution for my fro-yo addiction. I know they offer some dairy free options, but non that really struck my fancy. So it was time to get creative.

So what did I do?
Made banana ice cream of course.

Now I know this is not a new idea. Not in the slightest, but the thing I love about making banana ice cream is you can customize it so many ways. Just like fro-yo!

My first round I kept it simple.

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I added just a touch of vanilla to give it a little something extra and topped it with Enjoy Life mini chips, because yay, they are dairy free!

My second round I got a little more creative.

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I made a chocolate version adding some unsweetened cocoa and a little stevia.

I had just gotten my Graze box for the month and just in time.

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In my box was a chai latte mix that included coconut strips, sunflower and pumpkin seeds and granola.

Perfect topping.

I think it goes without saying that I still miss my frozen yogurt, but until I figure out this whole gut thing, banana ice cream is where it’s at.

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Base Banana Ice Cream

Ingredients:

– 1 ripe frozen banana cut into 1/2″ chunks (I let mine thaw a little bit first)

Directions:

– Place banana chunks in food processor and process in 30-40 second intervals, scraping down sides as needed.

– After banana’s become a smooth mixture you can eat immediately or place back in the freezer.

If you process the banana’s too much the ice cream will begin to melt, which is what happened to me. I just stuck it back in the freezer for about 10 minute and it was more solid.

And as I am doing, feel free to experiment with flavors. You can add some frozen strawberries to make strawberry ice cream, a scoop of peanut butter, a few drops of mint and chocolate chips, or since cherries are in season a cherry flavor would be amazing as well. The possibilities are endless!

The great thing about this ice cream is it is so much more healthy than all the frozen yogurt I was eating.

But I’m not going to lie, if I find out it’s not dairy that causing my upset stomach be prepared to see more of this in my future!

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Have you made banana ice cream?

Need flavor ideas? I found this blog post that has great ones!

getting creative with dessert

Hello loves.

I come to you today with a purpose!

I know you all just loooovvveee my random posts of what I’ve been doing or maybe lack of what I’ve been doing. Seriously I would not blame you guys if you thought all I did was go out to eat and drink beer.

Wait.

That happened too.

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But back to my tasty creations.

Remember when I did my Valentine’s Day re-cap and mentioned that Matt absolutely loved his coconut banana chia seed pudding dessert?

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Well when we were thinking of what to have for dessert one night I realized I had all the ingredients to make my own. So I thought why not give it a whirl?  I had made chia seed puddings in the past, so I knew the general techniques, but have not used banana’s before. Seemed pretty simple though.

 I think my version looks pretty comparable.

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But would it taste comparable?

Well regardless of if it tasted exactly like the dessert we had that night, it was delicious.

Coconut Banana Chia Seed Pudding

Ingredients:

– 1 ripe banana

– 1/4 cup coconut milk (or milk of choice)

– 2 tablespoons chia seeds

– 1/2 tablespoon honey (or sweetener of choice)

– 1 teaspoon coconut oil (optional)

– 1/2 teaspoon vanilla extract (optional)

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Directions:

– Place banana, coconut milk, honey and vanilla and coconut oil if using in a magic bullet or blender

– Blend until smooth

– Fold in chia seeds

– Pour into container and let chill in refrigerator for at least 4-6 hours.

When ready to eat top with more banana slices and coconut chips.

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I love making chia seed puddings because they are so simple to make, don’t require a lot of ingredients and can easily be tweaked to so many different flavor profiles.  These might be making more appearances in my dessert or breakfast rotation. Chia seeds give this such a great overall nutritional punch being a good source of protein, fat, carbohydrates and fiber.

Speaking of desserts, I made another pretty epic one recently.

I had finally jumped on the protein cheesecake train and have been having so much fun playing with the flavors. I typically make mine into bars since I have a mini loaf pan and it makes them the perfect size for portable snacks and for single serving desserts.  The other night I wanted to jazz it up and bit and really, what goes better with cheesecake than chocolate….or peanut butter. Or both?

And thanks to this wonderful gem from Chike Nutrition I could have both.

Have my cake and eat it too?

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I’ve used Chike Nutrition Coffee Protein drink in the past (obsessed) so when I saw they came out with a new protein powdered peanut butter, I pretty much knew I would love it.

And I did. And I love that they had a chocolate flavor as well. Because I’m pretty sure chocolate and peanut butter are two of my favorite things.

So I made a nice little chocolate peanut butter drizzle to go over my protein cheesecake and basically had the most amazing dessert ever.

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 So basically I’ve had some pretty delicious desserts lately and with these you don’t have to feel incredibly guilty about eating them because they are packed with nutrition.

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Have you made chia seed pudding before?

What’s your favorite dessert?

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

oodles of zoodles

Oh hello my loves!

Just popping in to let you know I am still alive!

As much as I love blogging, gone are the days where I have the extra time, or really the motivation to spend creating and experimenting in the kitchen. Trust me, I still love creating healthy new dishes and it does still happen, but I just don’t have the time to actually spend a whole day experimenting in the kitchen. Trust me, I miss it.

But I do still have the time to share fun and exciting new products I have been using and updates on my daily happenings.

Let’s start with a new toy that I recently got!

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I have seen oodles of zoodles all over Instagram and finally decided to cave and get a spiralizer! Now, I will disclose I have nothing against real pasta or carbs and did not get this to replace all my noodles with zoodles. Let’s be real nothing replaces good ole pasta. But I also love my veggies and thought this would be a fun way to get more creative. And I love kitchen gadgets.

I know you can spiralize endless veggies, but I started with the standard zucchini.

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I wasn’t aware I had multiple blades so I used the one that was already assembled. So my first zoodles were ribbons, which was fine with me because I had a little bit too much fun making them!! Matt and I even made a silly video. Yes. I’m that lame. #noshame

I made the mistake of going to Pinterest to look for recipe ideas. Gah, there were so many I wanted to make. But I ended up just making one of my favorite spicy peanut sauces and used that as my first dish.

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Mmmm spicy peanut zoodle goodness.

The only down side to these were they are literally one continuous string. Next time I think I will cut it up into smaller pieces. That’s probably what most people do anyways right? I’m new to this, bear with me…

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But I will say I am already having a blast with my new toy and I know more delicious spiralized dishes are in my future.

But I must admit that’s the majority of the home made goodness that’s been going on.

And don’t worry, my sweet tooth is still going strong.

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Along with my indecisiveness. Let me take this opportunity to express my appreciation for good service.

Matt and I went to TCBY and I could not decide what I wanted. I tried I think every flavor, and the girl was so awesome and patient with me. Then she made the amazing suggestion to get both soft serve and ice cream in a waffle cone since I couldn’t decide between the two.

I proclaimed I can do that?? And she responded you can do whatever you want.

So this cone was not only delicious, but the experience was great as well.

Seriously, good customer service is hard to find, so when I find it I really appreciate it.

How sweet.

Well loves I hope you are all having a great week and stay posted for more spiralized deliciousness.

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What would you spiralize if you had a spiralizer?

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eggplant french toast

Honestly, I don’t even know if I should share this. Because even though this is a #strangebutgood meal, I’m not sure how good it really is.

I mean. It wasn’t bad per say, and it’s so far out there I feel like I have to share it… but it definitely is not for everyone.

You’ll see what I mean.

Eggplant French Toast

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Yup. You heard me.

Eggplant for breakfast seems pretty far out there, but if you haven’t made eggplant bacon yet…well you need to get on that.

But I know eggplant is not everyone’s cup of tea, I however happen to love it.

One of my favorite Thai dishes is a spicy basil eggplant and more recently Whole Foods introduced me to an amazing spicy grilled eggplant that is just too good to pass up when it’s on the hot bar. But I can honestly say I had never had a a sweet eggplant dish. Well, I changed that.

I’m sure I got the idea in my countless hours spent on Pinterest. And I don’t know what actually pushed me to try this one, but I did.

It’s pretty simple, you basically just use the eggplant in the place of your traditional bread.

And since when I make French Toast, I typically make protein French Toast, I decided to stick with that.

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Ingredients:

(serves 1)

– 2-3  1/4″ thick slices of eggplant

– 1 large egg white (or 3 tbsp liquid egg whites)

– 1/4 cup vanilla almond milk

1/2 scoop vanilla protein powder

– 1/2 tsp cinnamon

– liquid vanilla stevia (optional)

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Directions:

– In a bowl combine egg whites, almond milk, protein powder, cinnamon and stevia if using. Mix together.

– Place the egg plant slices in mixture and soak. (Note: This may take longer than your traditional bread)

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– Fry in skillet over medium high heat for approximately 2-3 minutes on each side.

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– Top with desired toppings. I sprinkled mine with more cinnamon and a drizzle of maple syrup.

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I actually think this has potential to be a delicious dish, however there are a few things I think I would change if I make this again.

Next time I think I would slice my eggplant a little thinner and let it cook longer to get softer.  I also think before soaking I will poke the eggplant with a fork allowing the mixture to soak better into the eggplant.  And finally I think I will top my next batch with peanut butter, because really. Peanut butter makes everything better.

So this recipe is a work in progress and I am not giving up on it yet, if you decide to try it let me know how it turns out for you!

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What’s the strangest thing you’ve made for breakfast?