Posts Tagged vegetarian

Polly Wants Some Peanut Butter

For the past two nights, I have been craving two of my favorite things in the world.. Chocolate and Peanut Butter. 

These two bad boys called out to me, Trader Joe’s 100 Calorie Chocolate Graham Toucan and 1 tbs of Natural Peanut Butter.

Simple and delicious.  Eating this reminds me of when I was a little kid.  For a treat, we would have JIF peanut butter and sheets upon sheets of chocolate graham crackers.  Ah, to be young and naive about calories 😉

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Heart Healthy Pumpkin & Raisin Cookies

Hello blog world! The past couple of weeks have been beyond hectic! I had my last ‘real’ day of school on Monday and took an exam today. I have one more exam tomorrow and then I am free for the summer! I worked out early this morning and figured I would use my spare time to do a little vegan baking! This is a recipe I created because I was in the mood for something sweet but not heavy.

Pumpkin & Raisin Cookies

Ingredients

  • 1/3 cup Heart Smart Bisquick
  • 1/2 cup Oats
  • 1/2 cup canned pumpkin
  • Cinnamon and Stevia to taste
  • 1/8 cup Light Soy Milk
  • Mini box of raisins

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, mix all of your ingredients
  3. Spray a pan with PAM and scoop about 1 tbs of the pumpkin mixture onto pan.
  4. Press cookies flat with a fork.
  5. Bake in the oven for 12 minutes or until done

Yields 11 cookies at about 35 calories a piece.

I am not sure of the exact calories, I just estimated that number in my head! They are perfectly chewy and dense. I really think the raisins make the cookie. I had two and my mom had two cookies as well! I put the rest in the freezer for later lunches this summer!

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Oh my, Vegan Scones!

I’m sure a lot of people who stumble upon this site have visited KathEats.com.  Well, for a little while now Kath has been in search of the perfect scone!  Reading about her scone experiments really made me want to make some!  Today on her site, someone posted a Scone recipe from Hungry-Girl.com.  Out of curiosity, I checked out the recipe and….. it was vegan!  I also had all the ingredients on hand so I knew I was destined to make them 😉

Hungry Girl’s Snazzy Blueberry Scones

I made a few slight modifications so my scones came out to 106 calories each.  The recipe was beyond easy to follow and you can check it out here!

Review: The blueberries gushed when you bit into the scone and exploded with flavor!  Just like the recipe states, these scones are warm and doughy.  They are not crumbly at all but the flavor is fantastic!  It has a slight sweet undertone and the blueberries are perfectly proportionate with the scones.  It yields four scones so I’ll definitely have a great snack for the next couple of days!

And finally, my scone!

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Mini Banana Oat Muffins!

Our baking bananas were starting to get really ripe so I decided to use them up and make some delicious muffins!

Mini Banana Oat Muffins

Ingredients

  • 124 g (1 cup) Whole Wheat Flour
  • 40 g (1/2 cup) Quick-Cooking oats
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbs milled flax seeds + 3 tbs water
  • 248 g (3 large) ripe bananas, mashed
  • 1/4 cup Splenda For Baking**
  • 1/3 cup Applesauce
  • 1/4 tsp cinnamon

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients in a large bowl. 
  3. Line mini muffin pan with tins and lightly spray each with PAM.
  4. Fill up tins about 3/4 of the way.  I used 1 tbs for each muffin
  5. Bake for 9-11 minutes- check if done by inserting a toothpick.

Yields 30 Mini Muffins

  • Calories- 35.5 g
  • Fat- .33 g
  • Carbs- 7.5 g
  • Fiber- .43 g
  • Protein- .83

These muffins are so moist and are a great way to use up extra bananas!

** I usually hate splenda but I’ve had a sample of Baking Splenda forever and decided to cut down the sugar.  If you want to use normal sugar, replace the splenda with 1/2 cup sugar.

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Summer Yellow Smoothie

It feels so foreign to be typing this post!  I can’t lie, I’ve missed you guys!

Today’s post is just a quick smoothie I whipped up today.  Also, try to spot something that doesn’t belong in the picture 😛

Banana Mango Smoothie

Ingredients

  • 100 g Banana or a Medium Banana
  • 90 g frozen mango chunks (thawed) or about a Handful of Mango Chunks
  • 1/2 cup Almond Milk
  • 1/2 cup crushed ice
  • Sweetener (optional)

Directions

  • Cut up your banana into medium slices and toss into your blender.
  • Pour in your almond milk and blend for 1-2 seconds, enough to break up the banana.
  • Add thawed mango.  I use thawed mango here because my blender will not break up frozen chunks, it just makes a lot of loud noises!  Blend until the mango is incorporated.
  • Add crushed ice and if your using a sweetener throw it in here and then blend until smooth.

I was going to add some Vanilla Protein Powder to mine to jazz it up but I checked the pantry and I am completely out.  This isn’t a surprise since I haven’t had protein powder since last September!

My smoothie was 170 calories, 2 grams of protein, and 4 grams of fiber. It’s a tasty base so you can definitely add some more nutritious add ins.

Since it’s so light, this is a great drink for a Summer Lunch or even Dinner!  The banana and mango go great together and it’s so pretty to eat!

I’ll be posting a lot more often guys, this past week was pretty loco!

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Mini Banana Oat Pancakes

Mini Banana and Oat Pancakes

Ingredients

  • 1/2 cup oats
  • 50 grams banana
  • 1/4 cup almond milk or other milk
  • Sweetener and Cinnamon To Taste
  • 1 tbs Milled Flax Seeds
  • Sprinkle of baking powder

Instructions

  1. Mash Banana with a fork.  Leave a couple chunks in the mix.
  2. Add sweetener, cinnamon, flax seeds, and baking powder to mashed banana.
  3. Incorporate oats into mixture.
  4. Add almond milk and stir until the liquid is equally distributed
  5. Form into mini pancakes and cook in a non stick pan until browned and then flip and repeat.

Yields 5 Pancakes the Size of Sand Dollars

235 Calories, 7 grams of protein, and 7 grams of fiber.

These actually taste like little bites of Banana Bread!

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Busy Baking

Whew, I just got done with baking my Vegan Staples!  It’s been awhile since I had to make them and I sort of forgot the work that goes into it!  I made Chickpea Cutlets and Black Bean Burgers from Veganomicon. 

chickpea cutlets.  I made them smaller this time around so I can put them into burgers and sandwiches. 

Black Bean Burgers.  I omitted the onions this time and added a squirt of lime juice to jazz things up.  They look really great, I can’t wait to try one!

After baking, I had Trader Joe’s lightly salted Apple Chips with some of my Pumpkin Hummus.

305 calories, 5 grams of protein, and 6 grams of fiber.

Aww man, It just started to pour down rain 😦

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