#sugar free vegan protein powder

[podnutrition23]

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Quality is at the core of Pod Nutrition. Our products include the best vegan protein powder India offers, such as organic vegan protein and sugar free protein powder. These options are crafted to deliver both nutrition and flavor, making every shake a delightful experience. From the best flavored protein powder to sugar free vegan protein powder, our variety ensures that you enjoy every sip while meeting your nutritional requirements.

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Choosing Pod Nutrition means opting for quality, variety, and convenience. Our commitment to providing the best plant protein powder in India ensures that our customers receive top-quality products that meet their nutritional needs. Whether you're seeking a sugar free protein powder, a non dairy protein powder, or the best flavored protein powder, Pod Nutrition has you covered.

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[morethansalad]

Vegan Earth Day Cookies (Gluten-Free, Naturally Colored & Refined Sugar-Free)

[emilieautumnarchives]

Rolling Scone: Matcha Steamed Buns (Gluten Free)

Posted: August 31, 2014 Archived from Rolling Scone (EAOnline)

It’s odd, I think…

Odd that a girl who desired, as a child, to become a French pastry chef should gravitate towards the often inexplicable and decidedly non-Western tastes and textures of Asian baked goods when it comes to her own choice of teatime delicacies. But I can’t be blamed…

The creativity alone…it’s mind-bending.

I mean, a croissant, right? It’s bloody perfect, but it makes sense. Flour, butter…lots of butter…of course it’s perfect.

But cakes filled with red bean or, perhaps, lotus paste? Sticky balls of rice rolled in sesame seeds and fried? Fluffy buns just barely sweet, infused with powdered green tea leaves, and steamed in bamboo? These sound just plain weird.

Oh, but they’re not…

For me, these gorgeous buns are all about the texture — that lovely, bouncy, fluffy, chewy, cloud-like texture. And, lucky for me and my gluten-intolerant friends, the use of rice flour in Asian baking has a great deal to do with that, as does the technique of steaming instead of baking. Being also allergic to refined sugars, I was delighted to find my favorite healthier sweeteners worked perfectly to create just the subtlest hint of sweetness. I personally love it when the bitter, grassy matcha shines through — otherwise, what’s the point of using such a precious ingredient, right?

And yes, it’s also about the tea. My beloved matcha��I drink the stuff, I cook with it, I bake with it, I even wash my face with it. It is the star ingredient in the Asylum kitchen, and that which makes all things irresistible to me. M…A…T…C…H…A… The word alone makes me so very happy… It’s also ridiculously healthy, but that’s another story…let’s just focus on the buns for now, shall we?

For starters, let’s peek at our ingredients. For a gluten-free baking recipe, this isn’t bad at all, is it?

Those of you who have known me as a vegan for a very long time may be surprised at my use of eggs and yoghurt (honey I’ve never had an ethical problem with as long as it comes from a good source). To be brief (not my strong point), I became dangerously copper toxic a few years ago, which resulted in my becoming terribly allergic to all, and I do mean ALL, vegan protein sources, those being, ironically, the foods highest in copper. Copper toxicity is a danger for some vegans but not for others, depending on your chemistry, use of medications, past use of birth control pills (ewww, DO NOT do it, ladies), and even personality type (high-strung ladies in particular, not joking), so if you are successfully rocking it out vegan-style, I think that’s fantastic. But I can’t, and I found that out the hard way, i.e. being rushed to the ER four times during one European tour alone. After months of cutting out all vegan protein sources, meaning that I was getting exactly no protein whatsoever (stupid, I know that, but I’m stubborn), my body had begun to break down. Anyone remember when I was super crazy thin on tour a few years back? Are you one of those Plague Rats whose mother was writing me telling me that I was setting a bad example for their child by being so thin, implying that I had an eating disorder? That was during this time. Makes sense now, doesn’t it…

At long last, I was convinced by people who loved me to eat a damned egg. After that, I began to get better. Fast. You can tell in photos from the following tours…no more suspicions of an eating disorder, no more letters from concerned parents.

While my allergies to nuts and beans are no longer, I am still allergic to soy, as well as to gluten, refined sugar, yeast, and alcohol, all allergies that were brought on by my copper toxicity. Thanks a lot, copper.

Bottom line? Buy the good stuff. Being healthy is expensive, I know, and don’t think that’s an accident, because it’s not. But it’s not nearly as pricey as medical bills and medications. Organic everything, always. Eggs are always cage free, free range, and from a local farm if you can manage it, or raise your own chickens, love them, use the eggs they’re laying anyway, don’t kill and eat them, and everybody’s happy. Same goes for other dairy. Get a goat, pet a cow, or make friends with someone who did. Sounds absurd, I know, but my point is simply that there IS a way to be non-vegan (still vegetarian of course) and humane. It’s worth the effort, and it tastes a lot better too…

So much for being brief…anyway!

Look at these beautiful colors… Raw coconut sugar is my go-to sweetener for baking, and I use it to replace refined sugar in recipes I’m altering to suit my no gluten/no refined sugar needs.

The only thing I ought to point out is that, when using coconut sugar and other darker colored sweeteners such as maple and date sugars, coconut nectar, or maple syrup (no agave — Google why you shouldn’t use it and get angry at advertising making fools of us yet again), you will have to come to terms with the reality that you will not achieve that stunning, bright green that matcha powder imparts to baked goods using refined, white sugar. I’m just fine with this, and I think you will be, too.

Now, here’s the thing…you are going to need a bamboo steamer for this recipe. If you’re lucky to be near a Chinatown-type area, you should be able to pick one of these beautiful creatures up for $10 or less. Otherwise, try this one on Amazon. [link removed]

I promise you, you won’t resent me for making you buy this…you can use it for cooking dumplings, steaming vegetables, boiling eggs…all manner of things. Go crazy. I don’t mind. I’d be sad if you didn’t.

Here perches my bamboo beauty on the pot of boiling water. Steaming these buns is incredibly fast, and the whole process will take you less than twenty minutes from start to finish. I made these last night at one in the morning on a whim. I ate four of them. Also on a whim. Four.

Just look at that dense yet light and chewy texture…nothing short of addictive…did I mention I ate four?

Next time I may add dark chocolate bits, or top with toasted black sesame seeds. Or both. You can’t tell me what to do.

Matcha Steamed Buns (Gluten Free) Author: Emilie Autumn Makes 8 cup-cake sized buns.

Ingredients

3 large eggs

3 tablespoons raw honey

3 tablespoons unrefined coconut oil

½ cup plain greek yoghurt

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1½ cups gluten-free all-purpose flour blend (*flour blend recipe below)

3 tablespoons raw coconut sugar

3 teaspoons matcha green tea powder

3 teaspoons baking powder

¼ teaspoon sea salt

Instructions

Whisk together the eggs, honey, coconut oil, yoghurt, and the vanilla and almond extracts.

In a separate bowl, sift together the flour blend, coconut sugar, matcha powder, baking powder, and salt. Sifting the dry ingredients at least once is essential to creating that light and fluffy texture we're after.

Add the wet ingredients to the dry mixture and stir well to combine thoroughly.

Fill a large pot half full with water and bring to a boil. I use the pot I generally use for cooking pasta as my bamboo steamer is just about the same size and sits safely on the rim, but use whatever pot will support your steamer.

Meanwhile, place as many paper cupcake liners (mine fits seven) as you can fit into your bamboo steaming tray so that the liners are touching each other. This way, your buns will support each other as they rise, and your batter won't spill. I double the liners up for added strength.

Fill the paper liners two thirds full with the batter, as it will rise quite impressively.

Place the lid on the steamer and set the steamer on top of the pot of boiling water. Let the buns steam for 8 minutes, or until they are just barely firm to the touch and a toothpick inserted into the bun comes out clean. The buns should be soft and springy, so do be careful not to overcook them, and don't be discouraged if it takes you a few tries to get your timing right. The perfect bun is more than worth it!

If you like the bitterness of matcha as much as I do, go ahead and very lightly dust the tops of the cooked buns with matcha powder. This will also give you back a touch of that brilliant green we've lost by using coconut sugar.

Notes

These buns are best eaten while still warm and fresh, but will keep for a day or two before becoming more suitable for...matcha tea bread pudding! That's right, Darlings, just break up your too-firm buns, toss the bits in a bowl, and douse with your hot milk of choice (dairy or non). Sprinkle with coconut sugar or other unrefined sweetener and you won't remember why stale was ever a bad thing to be.

*Gluten-free All-Purpose Flour Blend Recipe:

4 cups brown rice flour 2 cups white rice flour 2 cups potato starch 1 cup tapioca starch

Sift all ingredients and use cup for cup to substitute regular flour in many recipes. Store in your refrigerator.

With love from my Asylum to yours,

~ EA

[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]

Organic Plant Based Protein Powder: Your Daily Dose of Natural Energy

Organic Plant Based Protein Powder is a clean, natural source of protein made from nutrient-rich plants. Perfect for vegans and those seeking a healthy lifestyle, it supports muscle recovery, boosts energy, and promotes overall wellness without any artificial additives. With its smooth texture and delicious flavors, it’s an ideal choice for post-workout shakes or daily nutrition. Fuel your body the natural way with organic, plant-powered protein!

[marabarl-and-marlbara]

hi hi mara, i remember you writing in a post that you look forward to meal times. what are your favorite foods at these times?

good morning anonymous; i try to eat exactly four meals that are always the same "thing," because i:m particular about texture/temperature and routine;

breakfast is always a cold almond yogurt (+ some protein powder) & some kind of low-carb sugar-free crunchy cereal (as a general guideline for most-of my food/diet, my mom drilled in-to me from a young age neurosis about carbs/sugar from her diabetes/liver-failure so i ended up inheriting much of this diet-neurosis); i try to portion out all of the ratios to be ~4; ie: 3 spoonfuls of yogurt, 1 part of cereal; if there is anything mixed in-to the yogurt, i try to use three things combined with the yogurts 1 so it comes out to four (today i made peppermint yogurt + a dark chocolate cereal that was bogo @ publix last week);

lunch is always a wrap, that i burn on the stove, and then burn the assembled wrap in an air-fryer so it is 1) scalding, 2) completely dry and crunchy; the filling is usually ~4 pieces of some protein (ex: 2 pieces of cauliflower chicken stuff that is then further divided so it comes out to some number-of-4; 4 cubes of tofu that are further divided down into 16 equal pieces; a fourth of an avocado that is quartered down into four slices), + some vegetable filler (usually spinach or broccoli or kale; sometimes onions i pickle or roma tomatoes i cube), + some jalapeno (with two cross-section cuts and then chopped into ~16 slices so it quarters), + some type of sauce i usually make (my favorite is this birria-consomme-esque sauce i make every few months out of tons of dried chilis, which basically prevents it from spoiling); when it:s been cold, i:ve been making this awful vegan gravy out of buckwheat flour + fake chicken bouillion stock (in place of drippings); sometimes i use egg because i had an incident last month that made me realize my diet was killing me <- though this might:ve just been more neurosis;

dinner is either half a protein bar or a stir-fry (bean sprouts, broccoli, red peppers, tofu);

then dessert i have half of a protein bar that i burn in airfryer;

i don:t really like eating anything that doesn:t match these texture/temperature profiles; ie: baked oats are always disappointing because they:re not cold/crunchy; cold wraps (which sometimes i think i want because i like cold-sauces (like mayo or w/e) and the way i cook things basically turns them into soup) are always massive disappointments; beautifully made and composed foods from restaurants are always disappointing because they:re not as scalding as i like, or spicy as i like; etcetera;

take care, anonymous

[coldshakyandirritable]

went to the mall with my bestie today :D

i tried blackberry ginger ale that shit was amazinggg but cherry pepsi was meh :p

also got some vegan sugar free jello to try, 0 cal sweetener & 2 vegan protein powders to try out in my oatmeals ^^

my friend noticed how cold my hands were & that was kinda validating :']

[mehilaiselokuva]

Amazing Fin-Swe-Eng food packaging word list

Produced by my question on how much Swedish one could pick up from just reading the Swedish one encounters in Finland! It's a lot even if you don't live in the Swedish-speaking area. This isn't even all, expect more lists like this!

Ainesosat - Ingredienser - Ingredients Ravintosisältö - Näringsinnehåll/Näringsdeklaration - Nutritional Content Energia - Energi - Energy Rasva - Fett - Fat Josta Tyydyttynyttä - Varav Mättat Fett - Of Which Saturated Fat Hiilihydraatit - Kollhydrat - Carbohydrates Josta Sokereita - Varav Socker - Of Which Sugars Proteiini - Protein - Protein Suola - Salt - Salt Per Annos - Per Portion - Per Portion Virvoitusjuoma - Läskedryck - Soft Drink Makeissekoitus - Sötsaksblandning - Assorted Sweets Mansikka - Jordgubbe - Strawberry Sitruuna - Citron - Lemon Hedelmä - Frukt - Fruit Mehu - Saft/Juice - Juice Täysjyväkaura - Fullkornshavre - Whole Grain Oats Jauho - Mjöl - Flour Hiutale - Flingor - Flakes Vesi - Vatten - Water Sokeri - Socker - Sugar Vehnäjauho - Vetemjöl - Wheat Flour Siirappi - Sirap - Syrup Hiiva - Jäst - Yeast Vihannekset - Grönsaker - Vegetables Tomaatti - Tomat - Tomato Jauheliha - Nötfärs - Minced Meat Margariini - Margarin - Margarine Maito - Mjölk - Milk Jauhe - Pulver - Powder Sipuli - Lök - Onion Valkosipuli - Vitlök - Garlic Mausteet - Kryddor - Spices Porkkana - Morot - Carrot Yrtit - Örter - Herbs Muna - Ägg - Egg Keksi - Kex - Cookie Täytekeksi - Fyllda Kex - Cookie With Filling Kreemitäyte - Krämfyllning - Cream Filling Vaniljanmakuinen - Med Vaniljsmak - Vanilla Flavored …makuinen - Med Smak Av… - …flavored Saattaa Sisältää…jäämiä - Kan Innehälla Spår Av… - May Contain Residues Of… Kuidun Lähde - Fiberkälla - A Source Of Fiber Laktoositon - Laktosfritt - Lactose Free Vegaaninen - Vegan - Vegan Sisältää Makeutusaineita - Innehäller Sötningsmedel - Includes Sweeteners Pantti - Pant - (Deposit For Returning Bottle) Paino - Vikt - Weight Kpl - St - Pcs Kappalemäärä - Antal - Quantity Kuluttajapalvelu - Konsumentservice - Consumer Service Säilytys - Förvaring - Storage Parasta Ennen - Bäst Fore - Best Before Valmistuspäivä - Tillverkningsdag - Date Of Manufacture Valmistuttaja - Producerad För… - Manufactured For… Katso Tölkin Pohja - Se Burkens Botten - See Bottom Of Can Kansi - Lock - Lid Etiketti - Etikett - Label Muovirasia - Plastburken - Plastic Box Pääty - Kortsidan - Gable/End Pussinsulkija - Påsförslutare - Bag Sealer Lajittele Metallina - Sorteras Som Metallförpackning - Sort As Metal Kartonki - Kartong - Cardboard Muovipakkaus - Plastförpackning - Plastic Packaging Luokka - Klass - Class Valmistaja - Tillverkare - Producer Pakkaaja - Förpackare - Packer Alkuperämaa -  Ursprungsland - Country Of Origin Säilytetään Kuivassa Ja Viileässä - Förvaras Torrt Och Svalt - Stored In A Dry And Cool Place Huoneenlämpö - Rumstemperatur - Room Temperature Avattuna - Öppnad - Opened Tiiviisti Suljettuna - I Tätslutande Förpackning - Tightly Sealed Tarjoiluehdotus - Serveringsförslag - Serving Suggestion Lue Lisää - Läs Mer - Read More Puhdas - Ren - Clean Kotimainen - Inhemsk - Domestic Other - Annan - Other

[madamlaydebug]

Great Rising,

Couldn't sleep so at 5am I was up making Almond Milk...

Prep time

10 mins

Total time

10 mins

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Vegan, Gluten-Free

Serves: 5 cups

Ingredients:

1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)5 cups (1200 ml) filtered water (less to thicken, more to thin)pinch sea saltoptional: 2 dates, pitted, or other sweetener of choice (omit for unsweetened)optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk" or 1/2 cup berries for "berry milk"

Instructions:

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted.

*This is not my original recipe but my take on many almond milk recipes I've found and tested.

Nutrition Information

Serving size: 1/2 cup (1 of 10 servings)Calories: 30 Fat: 2.4g Saturated fat: 0gCarbohydrates: 1g Sugar: .7g Sodium: 19mgFiber: .7g Protein: 1g

[taxi-cab-to-yum-town]

Protein Bar Recipe!

I always thought Cliff bars were far too expensive, and while looking in my cupboard a couple days ago I realized that I had protein powder and oats and went "huh, I wonder if I could make this" and didn't wait for an answer before trying. The answer ended up being yes!

alt text below cut

Ingredients:

Dry: 14 oz quick oats 9 Servings of Protein Powder of choice 2 teaspoons baking powder 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg

Wet: 4 eggs 1/2 cup butter 1/3 cup sugar 3 tablespoons brown sugar 2 tablespoons baker's cocoa ~ 2 cups milk

Materials: 2 large bowls pan greaser deep-dish cookie pan hand beater spatula knife 1 small bowl

Directions: In Small bowl, measure out your protein powder until you have 9 servings total (this can be made from 3 servings of 3 different powders or all one powder or any combination). Then add all of your dray ingredients (left hand side) to a the smaller of your two big bowls with the powder mixture on top.

In the second bowl mix together all your other ingredients besides the milk. Once complete, add the first bowl to the second and mix, adding milk as you do to loosen the mixture. When it’s at the consistency of no-bake cookie batter, (or able to be stirred but not soft or runny) then pour it into your greased cookie sheet and spread it with your knife, and scrape it from the bowl with your spatula. Put it in the oven for 15 minutes and then let it cool. Cut sheet into even bars, and remove.

Store in a closed container in the fridge or cupboard

Oven Temp: 375°F (190°C) Cook Time: 15 Min Makes: 24 bars

Info: Bars should be similar to Cliff Bars, without being as hard and chewy and without the cardboard aftertaste.

For Different flavors substitute the brown sugar and cocoA powder for the same amount as what you’re flavoring it with.

Contains: Milk, Eggs, may contain Gluten

Dietary Changes:

Dairy Free: Substitute Almond, coconut, or soy milk for Milk, unsweetened works best and substitute margarine or coconut oil for butter

Gluten Free: Use Gluten Free protein powder and Gluten free Oats

Egg Free: Beat vegetable oil and baking powder in a two-cup one-to one ratio to replace the eggs

Vegan: Combine the dairy and egg free options.

Nut-Free Pre substitutions. Note: If nuts are added for a different flavour the recipe becomes no longer nut free. Dairy Free May Contain nuts

[toadallytickles]

i hope this isn’t weird but what’s ur workout and diet routine? ur stomach is actually to die for it’s so toned 😭

OH MY GOSH-! Not weird at all! I’ve been wanting to talk about my workout routine for so long, even wanting to create my own post on it but thought that would be weird! (〃›᳐ .̫ ‹᳐〃)ゞ

Here’s my previous answer from March 2022 if you want to check that out!

I want to state first that this is a lifestyle choice I want for myself. Working out and being physical are what I want for my future self. It’s not for acceptance, it’s not for society, it’s not for my relationships with others, it’s for my relationship with myself! And if you’re considering a lifestyle change, it should be for you too! It’s much harder if it’s for someone else! It feels a lot more controllable when it’s for you.

I used to follow workout videos by Chloe Ting, Lily Sabri, and MadFit on YouTube, though now only follow Sydney Cummings. I have dedicated my time to her videos since September 2022, and have now completed 4 of her monthly programs; Arise, Arise II, MOVE, and PROCESS.

She is currently doing her Summer Time Fine ‘23 program! It is her most successful program!

What I really like about Sydney is that she works out alongside of you. She doesn’t workout outside of the videos, her fitness is her own programs. She had her first child in June 2022, and has been rebuilding herself through the programs she makes free for everyone!

Her videos are at-home-friendly, though you can do them at the gym too, and they are welcoming of any level of fitness and experience! A warm-up and cool-down are included in her newer videos! She’s extremely enthusiastic and optimistic too! After each workout she gives a very motivating speech, it’s always different too!

My diet has not changed too much, I’m just more health conscious. Like I eat whole wheat bread now (at home lol), I have an egg every morning! Clay wants a more-vegan diet, so I do make protein shakes post-workout, and add protein powder to supper dishes if it blends well (like in spaghetti sauce, chilli). I think life is too short to completely take out sugars and treats, so I still indulge in fast food, pop, and chocolate~. It’s not gonna be the end of the world or ruin anything! I just have less of it!

My routine is breakfast, a 45 minute morning walk as a warmup, a Sydney Cummings’ video (I am now doing her Summer Time Fine program), one of her stretch videos as a cool down, then protein shake and/or lunch!

February 2023 marked 1 year of me working out consistently! 💪

[kenkubluk]

grocery list time~

literally just get these things if you want a vegan low cal life, because you can control portions and make things you enjoy eating with less calories- i made some example recipes under the list:

coffee.

SPICES. please make the investment into SPICES!

->continuation of spices, heres a basic list- cocoa powder, cinnamon, garlic powder, onion powder, chili powder, veggie bouillon powder/cubes, salt, pepper, lemon pepper, etc (you can find more online but please dont forget it)

->and simple sauces like soy sauce, basic hot sauce, mustard, white vinegar, apple cider vinegar, etc.

stevia or agave fruit sweetener. (please make sure whatever you choose you dont buy any sweetener with aspartame!!)

dairy free yogurt (i’ve heard coconut is good)

dairy free butter (earthbalance is my fav by far)

-> you could also make due with olive oil (cooking)

1st milk for normal stuff- unsweet cashew milk or unsweet creamy almond milk

->2nd milk for cooking- i suggest soymilk but creamy coconutmilk works good too

tofu. extra firm and silky work for different things (meat substitutes, egg substitute, diff. milk products substitutes) get either/both

carrots, mushrooms, chickpeas, and cauliflower all make good meat substitutes (bacon, chicken nuggets, pulled pork, etc) if cooked properly

OATS! plain oats are soooo versatile (used as flour, cereal, granola, crust, etc)

ricecakes (i use it as replacement for toast)

Pumpkin or sweet potato (in NO SYRUP canned form, very good for cooking low cal desserts or protein bars)

apple sauce (used for cooking and just yum- can be an egg substitute)

low cal noodle types- chickpea, edamame, shirataki, konjac, cauliflower, zucchini, spaghetti squash, and i think miracle noodle

literally any and all veggies and fruits- but a reminder of basics are broccoli, cucumber, onions, spinach, beets, eggplant, tomato, zucchini, potato, apple, banana, grapes, oranges, pineapple, strawberries, watermelon, mango, etc

WARNING ⚠️ be careful of sugar free drink flavor packets as they contain aspartame and other strange ingredients that ppl have complained of side effects- i would suggest to steer clear of many of the packets and go for a large unsweetened lemonade or fruit punch bin of flavoring so you can make it yourself. please check ingredients for health reasons.

-> HOWEVER, drinks like olipop, simple truth organic, waterloo, and zevia all have flavored water/sparkling water/cola drinks that are aspartame free.

I highlighted things that i think are really important

Veggie dip: yogurt, seasoning spices (ranch seasoning is goated), and a tbsp or lemon or soysauc, all mixed and best used as a “veggie chip” dip, like baked cucumber chips

Literally any cake/protein bar: oats blended, protein powder, 1/2cup apple sauce OR mashed banana, some milk, and whatever toppings you like

Granola: oats, chia seeds, cut up fruit pieces, and maple syrup or honey for binding. mix in bag, bake on baking sheet on pan.

Hot n sour soup: you can use hot n sour packet or make veggie bouillon and add hot sauce, soy sauce, and tsp chili powder. Then (to whichever mix you’ve made) add egg mixing around, and then add extra firm tofu in little cubes. Let the soup mix well and set a little while cooling.

Nicecream: freeze banana. add banana, tbsp of milk, 2 tbsp of yogurt, tbsp of sweetener, and a fruit of choice (a tbsp of protein powder also will help). blend with blender and then let it sit for a minute- add whatever you want on top

my best “toast”: seasalt ricecake, spread 1tbsp vegan cream cheese, and then spread 1.5 tbsp of organic raspberry jelly.

[arctic-hands]

Are Canada's food labeling laws really lax? @thetabirb 's mom brought us a variety of these "hot chocolates"

[Image Description: a torn and empty packet of drink mix. The packet is green, with a cartoony dancing green T-Rex. The torn top is branded "Gourmet Village", and the packet is labeled "Green Color Changing White Hot Chocolate Mix", with it repeated on the bottom in French ("Mélange Pour Chocolat Chaud Blanc Qui Devient Vert"). In the bottom corners it says in tiny letters "Artificial flavor/Aromes Artefciels". End I.D]

from the northern border but the interesting thing is, uh

[Image Description: the white back of the packet, showing the ingredients (and two seals, one declaring it gluten free and the other declaring it vegetarian). The ingredients are: sugars (sugar, corn syrup solids), modified milk ingredients (whey protein concentrate, dairy product solids), coconut oil, salt, dipotassium phosphate, mono- and diglycerides, cellulose gum, guar gum, artificial flavours, silicon dioxide, turmeric, annatto, tartrazine, Sunset Yellow FCF, Brilliant Blue FCF. Contains: Milk". Beneath that the ingredients are repeated in French. End I.D]

There's no actual chocolate in it. And not even in a white chocolate way, where there's cocoa butter but no cocoa powder and cocoa solids. There's no cocoa anything, meaning it's not chocolate. Which works for me because cocoa powder and solids give me vomiting migraines (the cocoa butter in white chocolate is fine), and it bypasses the ethics of supporting the consumption of slave-made chocolate, but. I'm baffled

In the U.S this would have to be called something like "chok'lit drink" or something. It's why we have "cheez" or "kreme", because they can't legally be called cheese or cream given their ingredients and/or formulation, or vegan foods are called "chik'n" and the like. There's even a push by the dairy industry to ban the marketing and calling of calling plant-based milk, "milk". And I know the E.U is even more anal about food designations. Theta and I were in disbelief that it didn't have any cocoa anything in it last night. Out of six different packets, only one of them had actual cocoa product in it.

(Also I drank my "hot chocolate" already, but one thing it was honest about was that it actually did turn my milk green.)