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Carrot Cake Proats

Carrot Cake Proats

Another day, another excuse to make oatmeal. There is always an excuse to make oatmeal, especially when its doused in maple syrup, Sunwarrior vanilla protein powder, pecans, carrots….aka the good stuff. I have made carrot cakes oats more times than I can remember but this was the first time trying it out with protein powder. Verdict? It’s an awesome concept because I don’t want a protein smoothie every morning, and sometimes I just desire a warming bowl of oats. 

It’s also a really great combo because the vanilla protein gives the oatmeal more of a cake-y like texture and taste. Lets say it sort of gives the oats some va va voom. 

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Oh Martha, oh Christmas! 

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Now did I get a little slap happy with the syrup? Yes, I absolutely did. But when you sit in your basement and study aggregate demand curves all day, you would be too. So please, pardon my sugar overload. 

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Choosing between zoats and proats is somewhat comparable to choosing a favorite child. Well proats, you are my favorite child.

Vanilla Proats
A delicious combo of protein and oats!
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Cook Time
2 min
Cook Time
2 min
Ingredients
  1. 1 serving or 1/2 serving depending on how much protein you want of Sunwarrior raw plant based vanilla protein
  2. 3/4 cup oats
  3. 1 cup vanilla almond or cashew milk (may need to add more)
  4. 1/4-1/2 tsp cinnamon
  5. 1/3 cup grated carrots
  6. 1 heaping tbsp almond butter
  7. maple syrup for topping
Instructions
  1. Cook in the microwave for 2 minutes
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Raw Powerfood Bars

Raw Powerfood Bars

I’m always trying to raise the bar

The snack bar that is!


But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?

Why, why you ask?

Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!

Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.

I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.


I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.

Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.

Nuts? I recommend almonds (what I used) or cashews would be so yummy.

Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.

Ingredients

3 tbsp natural sunflower butter

1 1/2 cups of medjool pitted dates (or take the pit out)

1/4 cup cacao nibs

1/4 cup almonds

1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.

Makes 8 (I squeezed out nine)

Bars should be 1/3-1/4 inch in thickness

  1. In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
  2. Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.
Tofu and Tempeh Breakfast Scramble

Tofu and Tempeh Breakfast Scramble

What time is it?!

…..breakfast of course!

Cereal is a bore.

Oatmeal is the best thing ever but can get old.

And donuts are just bad for you.

So, try something new and completely dairy free! If you like scrambled eggs or even if you don’t, a breakfast hash/scramble is awesome. Tofu, tempeh and sweet potato are a match made in heaven. I also added baby portobello mushrooms just because I love them and they’re very low calorie. However, you can add whatever veggies you would like. Zucchini and some bell peppers in this would be delicious. To spice it up, I used very light salt, pepper, paprika, and chili powder. I topped it with some hot sauce after I took the picture because hot sauce is the best creation since sliced bread. Also not pictured: two slices of ezekial toast with hummus. I put my my breakfast scramble on top of the toast and let me tell you, restaurant breakfast sandwiches will be forgotten about. Hope you love this and devour it as breakfast, lunch or dinner. Or a snack. lol. Enjoy guys 🙂 xx

Serves 1

Cook time+prep 10-12 minutes

Ingredients

1/2 cup chopped sweet potato

1 cup baby portobello mushrooms

1/2 serving tempeh

1/3 cup tofu

Vegetable stock

For the spices, you decide how much you want to add! I added a dash of each.

paprika, pepper, chili powder, salt.

I topped the dish with fresh dill

  1. Chop the sweet potato and tempeh into very small cubes. Also, chop the mushrooms in half as they will wilt down a lot.
  2. Coat the pan with some vegetable stock and let the sweet potato, mushrooms and tempeh cook for 5 minutes. Cover with a lid so the sweet potato will steam and cook faster.
  3. Pick apart the tofu with your fingers until a scrambled egg consistency forms. Add along with the spices and cook for another 4-5 minutes.
  4. Enjoy 🙂
Carrot Cake Oats

Carrot Cake Oats

 Do I even like oatmeal? Is it all I eat? Am it its biggest fan? Questions that are easily answered by my oatmeal posts. It is THE best. Maybe some of you like oatmeal and maybe some of you don’t. The ones that do, I hope that these delicious looking bowls of oats give you an incentive to take 5 minutes to make a healthy breakfast. Those of you that don’t….well I’m working on a delicious tofu scramble. This oatmeal is a true winner because its so low fat and quick to make. Not to mention it has 1/2 cup of real carrots! That may seem like a lot of grated carrot. Trust me, its not when you add 1/2 cup of oatmeal and the other ingredients. Its sweet, delicious and you are fitting veggies into your breakfast. Thus, you are helping your waistline and staying heart healthy. What more do you need for breakfast?

Serves 1

1/2 cup grated carrots

1/2 cup oats

1/4 tsp vanilla extract

1/2 tsp cinnamon or more! I usually add a 1 tsp but I really love cinnamon

1 tsp or 1 tbsp agave (slight difference in sweetness)

1 cup vanilla almond milk

2 tbsp of water depending on whether or not the mixture is fully coated

A dash of nutmeg if desired!

1 tbsp tofutti

Everything but the tofutti goes into a bowl! Stir and microwave for 2 minutes. Stir in the toffuti and top with some more cinnamon.

Pumpkin Raspberry Oatmeal

Pumpkin Raspberry Oatmeal

I’m always looking for those flavor combinations that make people say “huh?” This might be one of those. Pumpkin and raspberry happen to be an awesome combination and a perfectly balanced duo as long as the raspberries are ripe and sweet. A little sweetness boost from the agave tops it off. Oatmeal is in my opinion the easiest breakfast option. It is healthy, filling and fast to make in the morning. I love experimenting with new combos. I tried the pumpkin puree with blueberries and was less than impressed. I don’t know maybe some people would like that. I definitely think that raspberries go great though and even popping some banana in it would be delicious. Hope you enjoy!! 🙂

Serves 1

1/2 cup whole oats

1/2 cup vanilla almond milk

3 tbsp pure pumpkin puree

1/3 cup raspberries

1 tsp agave

3 tbsp water

1/4 tsp cinnamon (optional-I love it with the raspberries but maybe you won’t)

1 tbsp tofutti for topping

Pop everything into a bowl except the toffuti and cook for 2 minutes!

Healthy S’mores Pancake

Healthy S’mores Pancake

Those with a sweet tooth will want to recreate this one. As summer ends, so does s’more season. However, who says that you can’t have one in a pancake form? Not to mention, its GOOD for you. Sure, it has some calories but you are much better off making this than going out to eat and ordering pancakes. Usually, pancakes are usually full of carbs, sugars, and fat. Whip cream, chocolate, butter, syrup, and candy are a few popular toppings to name a few. My s’mores pancake definitely lacks in the fat and calorie department compared to most pancakes, but certainly not in flavor. I hope you enjoy this as breakfast, a dessert or simply as a mid afternoon snack 🙂

Serving size 2

Ingredients

1/3-1/2 cup brown rice flour depending on how big banana is

1 medium banana

2 tbsp coconut flour

1/2 cup vanilla coconut milk -tailor to batter consistency because it should be semi-runny

2 tbsp agave

1/2 tsp vanilla extract

Toppings

1 vegan marshmallow (or regular)

1 tbsp natural peanut butter

1 tbsp dark chocolate

  1. In a bowl, combine the flour, banana, and wet ingredients. You will need to make sure that the banana is fully mashed.
  2. Heat up a small non-stick pan and coat with a small amount of coconut oil. Pour half of the batter in to the pan. Let this cook on low-medium for a couple of minutes. The pancake is ready to flip when air bubbles form and you can run a spatula along the edges and up through the middle without the pancake breaking.
  3. The toppings are simple. Just put them on top of the pancake right after you remove it from the stove. It will be hot enough that the toppings will melt. Yum!
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