Make a Mess in the Kitchen

Tag: protein

Cake Batter Protein Blondies

Cake Batter Protein Blondies

There are many protein blondie recipes out there that start with a can of chickpeas. While I am a fan of chickpeas, especially for recipes such as protein cookie dough, sometimes you just want a denser yet still healthier blondie.

I know that protein powder is not for everybody and that whole foods are a better go-to. However, I am a shake fanatic. I love having a thick protein shake filled with frozen bananas, greens, peanut butter, and more. It’s great after a hot workout or if I need to run out the door. I’ve recently switched my protein powder of choice due Orgain upsetting my stomach and have found that Vega (shout out to the salted caramel flavor) as well as Ghost not only tastes fantastic but is easier to digest.

These blondies use Ghost pancake batter protein which, in my opinion, tastes like cake batter. It works so unbelievably well in this recipe and these blondies will melt in your mouth. It wouldn’t be a blondie recipe without chocolate chips. You can always omit them, but really chocolate makes everything better, doesn’t it?

This recipe is also very customizable. While protein powder can dry out the batter–some may need more or less liquid–you can switch out which powder, flour, sugar, and nut butter you use. I have made this recipe with whole wheat flour before and that works just as well, but the oats really help make this denser and more blondie-like.

What’s your fave protein powder flavor? Do you like baking with it?

Cake Batter Protein Blondies

July 5, 2019
: 9
: 10 min
: 25 min
: 35 min
: Easy

By:

Ingredients
  • ½ cups oat flour
  • ⅓ cup rolled oats
  • 1 scoop (20g) ghost pancake batter protein powder
  • ¼ cup coconut sugar
  • ¾ tsp baking powder
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened almond milk
  • ½ cup peanut or almond butter
  • 1/4-1/2 cup dark chocolate chips
Directions
  • Step 1 Preheat oven to 350F
  • Step 2 Line 8×8 pan with parchment paper
  • Step 3 In a large bowl, combine dry ingredients together
  • Step 4 Add vanilla, milk, and peanut butter, chocolate chips and whisk together (batter should be sticky)
  • Step 5 Transfer to pan and spread evenly
  • Step 6 Bake for 25 mins till edges are brown or until you can pull a toothpick out clean

Chickpea Protein Cookie Dough

Chickpea Protein Cookie Dough

Chickpeas are incredibly versatile and can be adapted into many recipes. I know what you’re thinking…chickpeas in cookie dough? But really, you can’t tell what the base is for this recipe, at all.

My favorite protein powder flavor to pair with this is Vega’s salted caramel. It really makes this taste as if you’re eating the real thing. This was always my favorite post-class snack when I’d get back at night after a long day. It felt indulgent but the protein from the chickpeas and protein powder made it much more satisfying.

All you’ll need is a few ingredients, 6 actually, and you can be eating an entire bowl of cookie dough in under ten minutes.

  • Chickpeas
  • Peanut butter
  • Maple syrup
  • Protein powder
  • Vanilla
  • Chocolate chips

This is going to be a staple in your weekly routine because it is just that good. I’ve seen this becoming a trendy recipe with different variations but I have yet to see one that includes protein powder. In my opinion, that’s what makes this recipe work well and taste like dessert. It really adds a punch of flavor whether that be caramel, chocolate, or vanilla. Have you ever made a dessert from chickpeas? Let me know what your favorite sneaky ingredient is!

Chickpea Protein Cookie Dough

June 27, 2019
: 1-2
: 5 min
: 5 min
: Easy

By:

Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp peanut butter
  • 1 scoop protein powder of choice
  • 1/4 cup chocolate chips or cocoa nibs
Directions
  • Step 1 Combine all ingredients, except chocolate chips, into a blender
  • Step 2 Blend until almost completely smooth
  • Step 3 Add chocolate chips and blend until they are incorporated and broken up
  • Step 4 Serve and add more sweetener as needed
Maple Chia Pudding

Maple Chia Pudding

On hot summer mornings, you don’t always want dense, warm porridge or even your go-to overnight oats. Some days you just want all of the fruit because the heat and humidity is too much. This chia pudding will do the trick and provide plenty of protein and nutrients to kickstart the day.

This recipe only calls for a handful of ingredients and it could be made the night before or day of! Other than the toppings–which we will get to–the pudding can be elevated by blending after soaking. This creates a creamier texture which I have found to be a game changer.

Let’s talk non-dairy milk choices. Really, any of them work well especially the longer you soak and if you decide to blend. However, I have found it to be creamier if you use a higher fat milk like coconut milk. My go-to is usually soy milk because it is so versatile but really it is up to you.

Chia seeds are truly a powerhouse. Here’s a few facts:

A one-ounce (28 grams) serving of chia seeds contains:

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are omega-3s).
  • Calcium: 18% of the RDI.
  • Manganese: 30% of the RDI.
  • Magnesium: 30% of the RDI.
  • Phosphorus: 27% of the RDI.
  • They also contain a decent amount of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2.

Almond butter and maple syrup pair so well together for this dish. The maple notes highlight the nuttiness of the almonds making it oh-so-satisfying.

Would it be chia pudding if you didn’t put granola on top? Chia pudding always calls for toppings. Almond butter, coconut yogurt, bananas, and granola are just some of my favorites. I’ve recently discovered a coconut-based granola from whole foods that honestly works so well for this. It has maple and caramel hints that make you want to pour just a little bit more on for those last few bites. What are you go-to toppings for chia pudding or smoothie bowls? Enjoy!

Chia Pudding

June 25, 2019
: 1
: Easy

By:

Ingredients
  • 2tbsp chia seeds
  • 1/2 cup non-dairy milk of choice (soy or coconut milk works best)
  • 1tbsp maple syrup
  • 1tsp vanilla extract
  • 1tbsp almond butter
Directions
  • Step 1 Combine all together in a bowl or jar
  • Step 2 Whisk or shake together
  • Step 3 Let rest for up to 8hrs, if you’re in a rush 10-15mins works just as well
  • Step 4 Blend if desired
  • Step 5 Serve with your favorite toppings
Chardonnay Bolognese

Chardonnay Bolognese

Who doesn’t love pasta? Even if it’s as simple as buttered pasta, it’s delicious, comforting, and soul-warming.  I always remember my mom making me the best-buttered pasta whenever I was sick as a kid.

But, since we’re all grown-ups here cooking with alcohol is always a great option. Especially when you can pour a glass for yourself while you’re cooking. When I did eat meat, I was never a fan of it anywhere near my pasta dish, let alone in meatball form. However, beefless crumbles and the Chardonnay really add something to this dish. It is exploding with flavor, so comforting on a cold day, and oh-so-satisfying! It should always be noted that everything can be adjusted to your liking in this recipe. You may want to use whole wheat pasta, add more garlic, sub a veggie, or omit the white wine.

I’ve added other veggies in this as well such as peppers and that seemed to work well, especially when they’ve been roasted in olive oil and sea salt. The Ninja Foodi really speeds everything up and you can have this done in as little as a half hour! I’ve struggled with cooking the pasta because sometimes the Foodi doesn’t like the lack of liquid in the sauce, but you can always cook the pasta separately and add it in once the sauce is done. Additionally, I highly recommend pairing this with a good chunk of a baguette toasted and topped with some EarthBalance and garlic salt. You’ll thank me later!

Be sure to share your creations with the hashtag #messyvegan and let me know your thoughts! Don’t forget the garlic bread!

Chardonnay Bolognese

June 1, 2019
: 4
: 10 min
: 30 min
: 40 min
: Easy

By:

Ingredients
  • 1 jar of pasta sauce (I recommend basil tomato)
  • 1 12 oz can of crushed tomatoes
  • 1/2-1 cup of vegetable stock (depending on your instant pot)
  • 1 package of vegan ground beef crumbles
  • 2 cups penne pasta
  • 2-3 tsp of finely diced garlic
  • 1/2 of a sweet onion, finely diced
  • 2 cups spinach
  • 2 tbsp chardonnay or white wine of choice
  • 2 tbsp balsamic vinegar
Directions
  • Step 1 Using Ninja Foodi: Set sauté to medium
  • Step 2 Add onion and garlic and cook for 2 minutes
  • Step 3 Pour in the full jar of pasta sauce, vegetable stock, chardonnay, vinegar, and crushed tomatoes
  • Step 4 Add in package of beefless crumbles and cook till it is separated and no longer frozen
  • Step 5 Add in pasta
  • Step 6 Set instant pot to low
  • Step 7 Seal and cook for 3 mins
  • Step 8 Depending on pasta and instant pot used, it may need less or more time
  • Step 9 Add spinach and let it cook on the keep warm setting
  • Step 10 Enjoy!

Sweet Potato & Tofu Bowls

Sweet Potato & Tofu Bowls

Hello friends!

This recipe came about, as many do, from experimenting with a variety of flavors. I wanted something nutritious but packed with flavor and filling. While I don’t have a grill in my apartment, I opted for a panini press which gives the same results in a quicker amount of time. Be sure to press–or buy sprouted tofu–the tofu for long enough to ensure it absorbs more of the flavor.

grilled tofu and sweet potato bowl

The marinade is possibly the best part other than the dressing that pulls it all together. The flavors of the marinade are really great for a summertime dinner or when you’re having a grill out!

You should let the tofu rest in the marinade for at least 30 minutes, but overnight would really let the spices and sauce come through.

My absolute favorite thing about my Ninja Foodi is that I can enjoy roasted sweet potatoes and oil-free fries any time I want! It also makes for quick cooking at the ease of a button.

To add some variety, I peeled half of a cucumber and carrot which rested on top of a bed of greens. My personal favorite for salads is a spring mix, but you can use any that you like! Then I piled on the tofu and sweet potatoes and topped it off with Briana’s Homestyle Poppyseed Dressing, my absolute favorite dressing at the moment. Hope you enjoy this quick recipe!

Sweet Potato & Tofu Bowls

May 31, 2019
: 1-2
: 30 min
: 10 min
: 40 min
: Easy

By:

Ingredients
  • For the grilled tofu:
  • 1 tsp of minced garlic
  • 1 tsp salt
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp soy or tamari sauce
  • 1 tsp maple syrup (or sweetener of choice)
  • For the sweet potatoes:
  • 1-2 sweet potatoes
  • Oil as needed
  • Seasoning of choice (or none)
  • For the salad:
  • 1/2 of a shredded carrot
  • 1/2 of a shredded cucumber
  • 1/4 cup diced tomato
  • 1 cup (or more) greens of choice (I recommend spring mix!)
Directions
  • Step 1 For the marinade:
  • Step 2 Combine and season to taste
  • Step 3 Whisk and set aside
  • Step 4 For the tofu:
  • Step 5 Press tofu for ten minutes
  • Step 6 Slice into long strips
  • Step 7 Set into bowl with marinade for at least 20-30 mins
  • Step 8 Using a grill or panini press, grill for 5-10 mins until grill marks show
  • Step 9 For the sweet potatoes:
  • Step 10 Cut into wedges or strips
  • Step 11 Salt or season as needed
  • Step 12 Using an air fryer (or oven preheated to 400) place them in a row
  • Step 13 Fry/roast for 15 minutes or until desired texture
  • Step 14 Assemble:
  • Step 15 Layer the bowl starting with the greens, then veggies, and finally tofu and sweet potatoes
  • Step 16 Highly recommend choosing a poppyseed dressing (such as Brianas Homestyle Poppyseed)
  • Step 17 Enjoy!

Protein Packed Chocolate Cherry Ice Cream

Protein Packed Chocolate Cherry Ice Cream

Protein Chocolate Cherry Ice Cream

February 12, 2018
: 1
: 5 min
: 5 min
: 10 min
: Easy

Ice cream that tastes so good you won't believe it's good for you

By:

Ingredients
  • 1-2 frozen bananas
  • Handful of frozen dark cherries
  • Chocolate protein powder (Sun warrior, Orgain or VegaSport)
  • 1/4 cup nondairy milk
  • Toppings:
  • Peanut butter
  • Cacao nibs
  • Chocolate sauce
  • Granola
Directions
  • Step 1 Combine all ingredients in a food processor or blender
  • Step 2 Spoon into a bowl
  • Step 3 Add any toppings you would like

Crispy Oil-Free Fried Tofu

Crispy Oil-Free Fried Tofu

 

Crispy Oil-Free Fried Tofu

February 12, 2018
: 3
: Easy

Deliciously quick and crispy tofu. The perfect addition to any meal.

By:

Ingredients
  • 1 package of super firm organic sprouted tofu
  • Siracha (as much or as little as you like)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 2 tsp maple syrup
Directions
  • Step 1 Slice tofu into 1/4 inch cubes
  • Step 2 Combine spices and tofu in a bowl
  • Step 3 Toss to combine
  • Step 4 Heat a pancake griddle until warm
  • Step 5 Throw a few pieces of tofu onto the pan
  • Step 6 Fry until each side is blackened or crispy
  • Step 7 Serve in a burrito or with your favorite side dish