Granola Topper Smoothie Bowl

If you know me at all, you'll know that I'm obsessed with smoothie bowls! I whip up one of these bad boys every day for breakfast. Usually berry flavoured to get those antioxidants, but sometimes I do like to switch up the flavours. The key is to always use frozen bananas; that's where you get the texture from! Sometimes I add either mango, strawberries, or even spinach! And if my sweet tooth has taken over, I'll throw in a second banana and add cocoa powder or chocolate protein powder for a chocolate nut butter bowl like I've done today! The possibilities are endless!

Prep Time: 5min  Total Time:  5min Servings: 1 Bowl

Ingredients:

  • 2 Frozen Bananas 
  • 1 Cup Frozen Berries
  • 1 Scoop Chocolate Protein Powder (Substitute with regular protein powder & 2 tablespoons cocoa powder)
  • 3/4 Cup Almond Milk
  • 1/4 Cup Granola (I used Central Roast)
  • 1 Tablespoon Coconut
  • 1 Tablespoon Almond Butter

Directions:

Step 1: Blend bananas, protein powder, and almond milk until smooth. Add ice cubes and blend until smooth. Pour into a bowl.

Step 2: Top bowl with granola, coconut, and almond butter (and any other desired toppers).

Sweet Potato Tofu Scramble

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  Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min       Servings: 2-3

Note: Majority of prep can be done while potatoes bake, bringing your total time down to ~ 30 minutes!

Ingredients: 

  • 2 Sweet Potatoes
  • 4 Tablespoons Oil 
  • Potato Seasoning:
    • 1/2 Teaspoon Paprika
    • 1/2 Teaspoon Chili Powder
    • 1/2 Teaspoon Cayenne 
    • 1/2 Teaspoon Salt & Pepper
    • 1 Small Onion
    • 1 Red Pepper
    • 1 Yellow Pepper
    • 1 Green Pepper
    • 3 Cloves Garlic Minced
    • Salt & Pepper (to taste)
    • 1 Cup Cremini Mushrooms
    • 1 Head of Broccoli
    • 1 Block Firm Tofu
    • Tofu Seasoning:
      • 1 Teaspoon Paprika
      • 1 Teaspoon Cayenne
      • 1 T chili powder
      • 1/2 Teaspoon Salt
      • 1/2 Teaspoon Pepper
      • 2 Tablespoons Hot Sauce
      • 1/2 Cup Milk
      • 1/2 Cup Nutritional Yeast 
      • 1/2 Teaspoon Basil
      • 1/2 Teaspoon Paprika 
      • 1/4 Teaspoon salt 

What You Will Need: 

  • Baking sheet
  • Sautee Pan
  • Large Bowl
  • Small Pot

Step 1: Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with 2 tablespoons of oil, and sprinkle with potato seasoning. Bake for 20 minutes.

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Step 2: Heat 2 tablespoons of oil in a pan on medium heat. Julienne onions, and peppers, and toss into your pan with garlic. Sprinkle with salt and pepper, and let cook until onions become translucent.

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Step 3: Chop broccoli into small florets, and add mushrooms and broccoli to pan. Cover and let cook for 3 minutes on medium heat.

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Step 4: Remove contents of pan and empty into a large mixing bowl. Crumble block of tofu into your sautee pan and let cook on medium heat for ~ 5 minutes. Oil isn't needed to cook tofu, because we are trying to dry out some of the moisture in the tofu.

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Step 5: Evenly coat tofu with tofu seasoning, and combine with cooked vegetables.

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Step 6: In a small pot, heat milk on medium - high heat. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken for a few minutes, then combine your potatoes with your tofu & vegetable mix. Top with cheese sauce, and garnish with cilantro (optional).

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Roasted Garlic & Lemon Hummus

Roasted Garlic & Lemon Hummus

When practicing a vegan diet, it is essential that you find protein sources that work for you. This lemon garlic hummus is a simple and flavourful recipe that I like to incorporate into so many of my meals. In just half a cup of chickpeas, you consume 19.5 grams of protein!

Prep Time: ~ 5 min                  Cook Time: ~ 25 min                    Total Time: ~ 30 min

Ingredients:

  • 1 Can Drained & Rinsed Chickpeas (2 Cups)
  • 1/2 Cup Grape Seed Oil
  • 1  Bulb of Garlic
  • Pinch of Table Salt & Pepper
  • 1 Lemon Squeezed
  • 1 Teaspoon Himalayan Salt

Directions:

Step 1: Preheat oven to 350°F. Drain and rinse chickpeas in a strainer, and empty into food processor. Add oil and blend until contents are somewhat smooth.

Step 2: Slice off the top of your garlic and place on a sheet of tinfoil facing upward. Lightly drizzle grape seed oil on openings, and sprinkle with salt and pepper.

Step 3: Wrap garlic in tinfoil, folding sides upwards and pinching at the top to close any openings. Place on baking sheet and bake for 25 minutes.

Step 4: Squeeze one whole lemon into a separate bowl. I used a fork to insert into each lemon half and twisted until I had gotten a majority of the juice out. Be sure to sift through the juice to remove any seeds. Add juice to the food processor and blend.

Step 5: Once garlic has finished baking, remove from the oven and unwrap the tinfoil. Your garlic bulb should be browned (and smell amazing). Let sit for a minute or so to cool down before handling.

Step 6: Carefully open up the bulb and remove each clove; they should pop out fairly easily without you having to pull off layers of the skin. Just be sure to remove any skins before adding your garlic to the processor.

Step 7: Add Himalayan salt and blend until smooth. Feel free to add more salt or other herbs and spices depending on your personal preference!

Hummus is a great source of vegan protein! I like to add it to wraps, sandwiches, on stir-fries, with crackers or cut up veggies!

Roasted Garlic & Lemon Hummus recipe
roasted garlic and lemon hummus recipe
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Roasted Garlic and lemon hummus