#Vegan Chocolate Protein Powder

[niyamawellness11]

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[vegan-nom-noms]

No Bake Hazelnut Protein Cheesecakes

[morethansalad]

Homemade Vegan Protein Cookie Cereal

[secretsstash]

🍪

[eroaneki]

protein shake season, my beloved

[kevinjhonson]

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[priyalpandeyy]

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[dear-ao3]

sharing with all of u my most favorite no bake granola bar recipe that has saved my ass on several occasions. by my best calculations its like around a dollar a serving (depending on where u buy your stuff)

the recipe itself if from here and the website gives you a bunch of different flavor options and what have u but this is what i specifically do.

these can be done in gluten free, vegan, nut free, etc etc

u will need.

3 cups oats. preferably rolled. whatever u have works.

1 cup of some kind of Nut or Seed Butter (original recipe says peanut. i use sunflower. whatever u have on hand as long as it is Smooth)

1/2 cup honey (recipe does say u can use brown rice syrup)

1 1/2 cups protein powder. whatever flavor u desire. this is the part that does get a little expensive but the one that i buy is a relatively small bottle and it lasts enough to make at least 2 packages

1 bag chocolate chips. i mean u dont have to. but youre lying if you say you dont want them.

microwave or toaster oven or real oven your choice of butter and the honey until its soft and happy. mix together. mix oats and protein powder in bowl. add in the honey butter mixture until combined. add in some milk if its too crumbly. add in chocolate.

line a 9x9 square baking dish with parchment paper/aluminum foil/plastic wrap/whatever u have. press the mixture in. fridge that little fucker for a few hours. cut into 20 bars. munch and crunch to ur hearts content.

recipe says u can freezer them. ive never tried but they do stay decent in the fridge for at least 2 weeks by my best testing. past that they might just get a little hard but theyre still very edible.

try them if u want. u probably need protein.

[bob-artist]

What food do you miss the most since finding out you have a soy allergy? (I also got diagnosed with a soy allergy in the last couple of years and realizing just how much of what I loved eating was making me sick was pretty brutal)

p.s. glad to hear you’re doing better and can eat many more things now!

Aw man, sorry, I feel that. 🤝 And thank you!!

Tofu, my beloved. Green curry with tofu. My sister made an *amazing* buffalo tofu, and what a way to go out.

This one's pathetic, but most protein bars. I know "foodier" food is better, but I miss having something easy and non-perishable that I could grab on short notice and not pass out, lol.

Eating out has been by far the hardest, especially eating out with other people. Burger buns. Any type pastry/dessert that's not a croissant or ice cream. Donuts. ;_; Anything with chocolate. My vegan friends and I can never eat at the same place. And some places just straight up have soy in everything.

I will say, though, that the thing I miss the most is my money. 😆 I'm fortunate to live where I can find a soy-free version of almost anything. But I have go to Whole Foods, or buy the $10 chocolate bar. I always liked Whole Foods because mainstream processed foods always made me feel off (and now I know why), but having it be mandatory after inflation really sucked.

I'm hoping that since my issue was a mild/moderate allergy PLUS gallstones, I can be less strict in the future. I know it's still not a good idea to eat things that make your throat and internal organs swell up. But I might be able to do restaurants on special occasions and not have it become a medical emergency. But either way, I'll still be an anti-incidental-soy-in-foods-that-don't-need-it crusader!

Anyway, bless Guittard for baking/chocolate chips! And I make homemade ramen with chicken broth or bone broth, dashi powder, and chili crisp. Eventually I'll try pum-fu (pumpkin seed based "tofu" which I've been told is pretty good.)

And speaking of chocolate, my local Whole Foods carries Milkboy brand, which is a very good soy-free milk chocolate. And Dr. Bronner's (yes, the soap people!!) make soy-free chocolate I'm obsessed with.

LOOK! Their chocolate looks like their soap!! (but it tastes a lot better, lol) The coconut praline is A+++.

[heich0e]

DROP THE OVERNIGHT OATS RECIPE LIV

omg overnight oats are so easy my guy!!

my go-to base is:

1 tbsp chia seeds

1/3 cup large flake oats

1 tbsp maple syrup

1/3 cup of yogurt (i usually have unsweetened coconut yogurt in the fridge bc its neutral flavoured and can be used in a lot of things, and makes a good vegan sub for sour cream, but you could use any yogurt!! if yours is sweetened you don't need the maple syrup)

and a couple tablespoons of almond milk (if your yogurt is more liquid-y you may not need this!!)

mix it up and put it in the fridge for a while, then it's ready to go!! honestly it's fine to eat after like 20 mins, but you can leave it in there for a couple of days until you're ready to eat it; i generally make 3 portions at a time, eat one the morning i make it, and then have the other 2 for breakfast over the next few days <3

the best part abt overnight oats is it's very adaptable. you can add protein powder, or cinnamon, or use chocolate milk for chocolate oats. and then you can have fun with whatever you put on top!! i've been putting blackberries and diced apple on mine this week!!

[fitscientist]

Easy Energy Balls

2 cups Old Fashioned rolled oats

½ cup creamy peanut butter (no sugar added, or any nut butter or sunflower butter for nut free)

⅓ cup honey (or agave syrup for vegan) OR 2 spoonfuls of Truvia Monk Fruit Spoonable Jar

¼ teaspoon kosher salt

¼ teaspoon cinnamon

¼ cup vanilla or chocolate protein powder (optional; we use this one)*

3 tablespoons mini chocolate chips

Mix all ingredients together in a bowl. Freeze the bowl for 5 minutes. 

Roll the dough into 20 small balls, pressing the dough together with your hands. We used a 1 1/2-inch cookie scoop (#40) to make uniform balls. You can also make smaller balls if desired. (If the texture of your nut butter makes the dough very dry, add a little more honey or a few tablespoons milk of choice until you can press it together into a ball shape.) Refrigerate for up to 2 weeks. Enjoy!

[niyamawellness11]

The Ultimate Vegan Protein Powder in Canada for Active Living

Looking for the best vegan protein powder in Canada? Our plant-based protein powder delivers a clean, natural boost to fuel your workouts and support your healthy lifestyle. Packed with essential nutrients, it's the perfect choice for vegans and fitness enthusiasts!

[vegan-nom-noms]

CHOCOLATE BERRY FROYO CUPS (VEGAN HIGH-PROTEIN)

[morethansalad]

High-Protein Vegan Strawberry Ice Cream Bars

[youlosethings]

🌸Today's update/Tomorrow🌸

I don't know why I ever try and make plans because they always change haha. People always say you should create a good solid routine but it's impossible ;_;

TW - Food/calorie counting UTC.

Today

I ended up not eating anything until 4pm! I had a tatt appointment at 10 and then went to get a drink with friends. When I got home I went straight out for a run.

Oats: 150

Banana: 150

Strawberries: 30

Soya Milk: 50

Protein Powder: 150

Cinnamon and some vegan chocolate: 100

Total so far - 630

Dinner will be seitan teriyaki with peppers, mushrooms and broccoli: 600

total - 1230

I will probably have some fruit or something as a snack too but we'll see.

Tomorrow:

So, APPARENTLY it's meant to snow overnight which is kind of annoying because Sunday is long run day and I don't know whether it will be safe enough to drive to the gym >:( We will see.

My Ipad delivery has ALSO been delayed until tomorrow so everything is kinda up in the air haha.

Breakfast -

Vegan greek yoghurt: 150

Berries and Banana: 150

Honey: 50

Granola: 200

total - 550

Lunch - Edit:

Vegan cheese dip and breadsticks: 100

Apple and grapes: 100

total - 200

Dinner:

Probably leftover Teriyaki haha or maybe something like pasta with seitan and veggies: 600

Snack - vegan ice cream: 180

Total - 1530

xoxo

[punkbakerchristine]

coming up on a year of me baking, so here are some things i’ve picked up on along the way:

read the recipe, especially with baking. if a recipe tells you to do something, it’ll probably tell you. the biggest mistake i see happen with people on the great british baking show (especially the celebrity one) is people overthinking things. a recipe is basically a successful lab experiment that was recorded, so i would listen to them if i were you.

that cooked.wiki/ shortcut is a huge lifesaver. really, i don’t know where i would be without it.

baking is science. cooking is an art. in fact, it wasn’t until around the 18th century when women started entering the kitchen to bake. i.e., this whole trope that baking is a feminine thing flies right over my head.

as mary berry would say, chocolate melts in your pocket. in other words, it literally does not need that much heat in order to be tempered.

if chocolate is shiny, that’s good. if not, turn down the heat and keep going until it is.

good way to save a frosting that’s “split” or curdled in appearance: add some more liquid and keep beating it.

butter is your friend. so is olive oil. hell, any kind of fat is your friend—except margarine. avoid that shit at all costs.

oil is used in spice cakes because butter will turn them into bricks. oil makes it lighter and fluffier.

when you’re adding some more wet ingredients, add a little more flour. this will help balance out the batter. this works the other way, too: add a little more liquid if it’s too dry.

a good method of making chocolate a little more chocolate-y: add a tablespoon of coffee. i did this for the chocolate bailey’s cake on st. paddy’s day and my last two chocolate babkas and the chocolate came out rich and delicious.

cardamom does this with cinnamon and ginger. one of the reasons why i love my recipe for spice cake so much is because cardamom enhances all the spices.

literally the best way to stop yourself from overbeating a batter is pause the mixer as you pour in an egg, dry mixture, whatever. you spare yourself from injury doing this, too.

always flour your surface and rolling pin before you roll out your cookie dough/pie crust/any kind of dough. do the same with powdered sugar for marzipan and fondant, too.

literally watch caramel as its melting down and bubbling because it turns amber in the blink of an eye. another big mistake i see on tv all too often.

the hellofresh kits: their best proteins are their beef, shrimp, and anything ground up. their chicken and their pork can be pretty hit-and-miss, but when they’re good, they’re amazing.

wash your hands after handling any kind of raw meat, eggs, onions, and chili peppers. make sure your knife is sharp and you’re wearing some kind of protection when you’re slicing an onion (something i heard in welding and machine shop a lot whenever i took off my glasses: “nothing worse than a blind engineer.”)

don’t ever let anyone tell you that you have to laugh if things go awry in the kitchen in order to be classified as a good cook or chef. shit’s an emotional experience and you put your heart into the food, probably more than art or writing (and i get emotional over art all the time, and i’ve found i give more of myself in writing than i do art). like… i cried over a quiche.

i actually have mad respect for anyone who does vegan baking. i made a vegan chocolate cake back in january of this year and it was like a crepe 😅

bake what you like. i like spice cakes, anything chocolate, breads, cookies, pies, and tray bakes. i like stuff that’s kind of unusual like babka and anything jewish, canadian, latin, indian, or british. i like aromatic stuff. i like the kinds of goods you get at halloween or christmas, like they’re warm.

if you’re making something like a pot pie or a wellington, something that has an interior that needs to be cooked, cook it beforehand and then put it in the crust and bake it.

you actually don’t always have to blind bake a pie crust, like if it’s a meringue pie or one of those enclosed meat pies you can get in england. it is a good idea if you’re making a tart, a quiche, or any fruit pie, however.

forget pastry: if you can master bread, you can tackle anything.

when you’re baking bread, you don’t necessarily have to bloom the yeast—i guess some authors do this because it wakes up the yeast and preps it for the dough, but moisture + flour will do that trick as is.

keep the salt and yeast on opposite sides of the bowl. salt stunts the yeast and will take longer for the dough to rise.

depending on the type of dough, you can just knead bread with your hands. if anything, this is the best way to do it. go by time, too: my first loaf took me 15 minutes to knead until it felt as smooth as the inside of my arm; really put your arms and shoulders into it, too, make your muscles work (and this was back when i was still over 200 pounds, too).

fewer things in life are more satisfying than kneading bread dough. it’ll make your arms and shoulders nice and strong, too.

good way to tell if your bread is underproved: there’s a big split near the top. if you poke the dough, and it doesn’t bounce back right away, let it proof for longer. if you poke it, and it sort of collapses, it’s overproofed (never been a problem with me because i’m always on top of that, but i see it a lot in my bread making group on facebook).

mnemonic device for remembering the different types of meringues: french meringue starts with “f”, “f” for “foundation”, it’s the most basic meringue with the egg whites, cream of tartar, and sugar. swiss meringue. “sw”. “sweet”. “sweet water.” whip the egg whites over a bain-marie and add the sugar there (swiss meringue inexplicably is a bit sweeter than french). italian meringue is made by pouring a simple syrup into the egg whites so it looks like the boot of italy. at some point, i’ll come up with one for the different types of pastry cream 😅

salt is also your friend, even in sweet goods. especially in sweet goods.

it’s a little difficult to confuse salt with sugar (especially if you’re like me and you keep them in separate cupboards). a mere taste will save you on that, too.

145° is the safe temperature for beef and pork. 165° for chicken. 200° for bread.

iirc: it’s your cheekbone for rare beef. the tip of your nose for medium rare. your chin for medium.

less really is more with baking and cooking. this is another thing that people on baking shows do that drives me nuts (judges often don’t like it, either, believe it or not). you don’t need to add cherry, lemon, ginger, and nuts to that chocolate cake, becky, you can just do the nuts.

i just barely started with sourdough but so far, i’ve learned that with some recipes, when it misses, it REALLY misses. like i made sourdough english muffins a while back: they were good and we ate them at breakfast, but they were weirdly heavy, like hockey pucks.

i actually really don’t like it when there are other people in the kitchen with me. i’ve always been autonomous and did better working alone without any distractions. for this reason, i could never be on a baking show, what with all the cameras in your face and producers running around.

the more you bake, the more you’ll want to turn away from any store bought baked goods.

and finally, i really could not have become a baker at a better time, if i’m honest. i made my first loaf of bread on october 7, when the middle east fell into chaos again and this fated feeling swept over me. food in america is mostly comprised of things that aren’t even food, like high fructose corn syrup—that’s part of why i managed to lose 60 pounds since then, i know what’s going into what i put in my mouth and i can think ahead to what i’m going to eat through the day (and we wonder why american society is having the mother of all health crises, on a physical and mental level: everyone is eating garbage and not getting their vitamins, good fats, good carbs, and proteins, and everyone isn’t treating themselves to something comforting like a donut or a piece of pie). i hope more people realize this, too, like… when shit hits the fan and america descends into chaos itself, turn to those of us with the tools of the trade and like to work with our hands.