Acai Recovery Bowl

Acai Recovery Bowl

This protein bowl needs little introduction. Basically it’s filled with deliciousness that will help your body recover post-workout. With the help of the Vega Sport Performance products, and antioxidant filled superfoods, you can be on your way to your next workout in no time friends! BTW, sorry I have been so MIA on the blog, I was away traveling, but more attention will be paid now!



  • 1 scoop Vega Sport Performance Vanilla Protein Powder
  • 1 cup organic frozen blueberries
  • 1 tbsp acai powder
  • 1 tsp maca powder
  • 1 scoop stevia powder
  • 6 oz almond milk unsweetened vanilla


I always get my Vega Sport Performance products and superfood powders online, as they are cheaper than any health supply store, including during sales. For $10 off at, use my referral link!


Add all ingredients in a blender and take it for a whirl! Top with fruits and granola if you like.


Nutritional Facts:

Calories: 206

Carbs: 11.5g

Protein: 28g

Fat: 0g

This recipe contains about 3.5g of fiber and is a good source of potassium. Maca powder is a rich source of vitamins, balances your mood, provides energy and soothes the endocrine system. Acai powder contains a large amount of antioxidants that fight tissue and cell damage in your body, and acai provides essential amino acids that aid in proper muscle contraction.



Sweet & Savory Balsamic Dressing

Sweet & Savory Balsamic Dressing

This has become a real go-to dressing for me. These flavors pair so well together, it truly makes your salad mouth-watering. Did I just use “mouth-watering'” and salad in the same sentence? Yes guys and gals! My favorite salad to create for this dressing is a kale salad with garlic roasted veggies, like these ones I make here.


*recipe makes 4 servings

If you are worried about sugar content, this recipe is easily adaptable by substituting balsamic glaze for balsamic vinegar and honey mustard for regular mustard. Then, you can add a dash of agave or honey and control the amount yourself. I get my hemp oil from, and it even comes refrigerated, as this type of oil NEEDS to be kept cold at all times to retain its nutritional properties. If you’d like $10 off your first order, use my referral link. No secrets here, I get $10 off too! Thank you in advance!

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Nothing fancy here, mix and store in an airtight container for use!


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Nutritional Facts:

*Based on one serving

Calories: 160

Carbs: 6g

Protein:  0g

Fat: 14g

Hemp oil is a complete source of the essential amino and fatty acids and is widely recommended for daily use by Brendan Brazier, creator of the Thrive Diet (plant based nutrition for athletes). This oil is beneficial for your digestive system, aids in immune health and helps to recover your muscles post-workout. For more info on hemp oil, click here.

Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread with Peanut Butter Crust

If you’ve been looking for a banana bread recipe, this is IT! I can’t believe how dense and moist this turned out, and so perfectly on the first try! I adapted this recipe from The Baking Bird and made changes based on what I had and how to make it even more nutritious. Easy and simple, I promise. Enjoy!




  • 3 small very ripe bananas + a few slices for decoration
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp raw agave
  • 1 tsp vanilla extract


  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 tbsp ground flaxseed
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Peanut Butter Sauce:

  • 2 tbsp PB2
  • 2 tbsp flax milk
  • 1/4 tsp raw agave



The instructions on ‘The Baking Bird’ site are exactly what I did, so I won’t reinvent the wheel with this one, but I’ll let you know some of the tricks I used.

First, preheat your oven to 350 F

I mashed my bananas up with a potato masher:


Or, at least what I think is a potato masher…


Then, I prepare the dry ingredients. To make oat flour, just grind up oats until it’s flour! You can use a blender or food processor, but I prefer the easy cleanup of my coffee grinder.


First things first, spray your bread pan with some coconut oil and set aside. Then, add the wet ingredients to a large bowl and mix to incorporate.

For this recipe, I used coconut sugar instead of sucanat because I prefer the taste, and raw agave for molasses because it is still rich and deep, but is considered a lower glycemic sweetener.


For the applesauce, I like to take the little snack sized containers we keep in my pantry. They are 4.4 oz, so I use 2 oz, and then snack on the rest!


Slowly add the dry ingredients to the bowl and mix to incorporate. Then, add the chocolate chips and fold in. Careful not to overmix.


Pour the batter into your bread pan and then prepare the peanut butter sauce.


Mix all ingredients together. Your sauce should dribble off of a spoon easily but not be runny. Like this:


I drizzled the sauce onto the top of the bread and then ran a spoon horizontally and vertically across to spread it around. It doesn’t need to look pretty, you won’t be able to see the peanut butter crust once baked, you’ll just taste it.

Then, just add your banana decor to finish it off.


Bake at 350 F for 55 minutes. I recommend checking it at 45 and 50 and doing a toothpick check in the center, as your oven may vary from mine.

Now, time for drool worthy pictures. Please excuse my lighting, I made this at night.






Nutritional Facts:

*Per slice, based on 1 loaf yielding 12 slices:

Calories: 221

Carbs: 34g

Protein: 4g

Fat: 9g

This recipe has almost 4g of fiber per slice and is high in potassium and healthy fats! This bread is definitely a treat, but much healthier than other banana bread recipe’s you’ll see out there! My family finished a half loaf in one night so be prepared to share, and pour yourself a glass of almond milk!


Beet Greens Chips

Beet Greens Chips

I love when I can keep food waste to a minimum. This week, after roasting some beets, I wondered what I was going to do with the greens. I didn’t quite feel like a salad, and I wasn’t planning on juicing soon. So I figured, if you can make kale chips, can you make chips out of any other green? The result was yummy and simple!


  • Beet greens (I had the greens from 3 beets)
  • 1 tbsp Nutritional yeast flakes
  • Garlic salt
  • Fresh ground pepper
  • Coconut oil spray

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Preheat the oven to 350 and cut the stems off the beet greens. Line a baking sheet with parchment paper.

Wash and dry the greens and put them in a large bowl.

Coat with your oil and seasonings.

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Spread the leaves out on the parchment paper. Don’t worry about crowding, these will shrink immensely.

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Bake for about 10 minutes.

 See below? Tiny, but crunchy, cheezy and full of flavor!

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Nutritional Facts:

*Recipe yields 1 serving

Calories: 50

Carbs: 7g

Protein: 6g

Fat: <1g

This recipe contains almost 5g of fiber and beet greens are high in Vitamins A, C & K.

Chocolate Coconut Coffee Protein Mug Cake

Chocolate Coconut Coffee Protein Mug Cake

Did you know that coffee enhances the flavor of chocolate? If you don’t believe me, this recipe will convince you. Now, this is a mug cake (meant to serve 1), but this cake is so decadantly rich, you just might need 2 forks. Unless you’re ravenous like I was when I made this baby.



  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Vega Sport Vanilla)
  • 1 tbsp cacao powder
  • 1 tbsp ground coffee
  • 1/8 tsp coconut extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1-2 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1 tsp raw agave
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tbsp chocolate chips (I like Enjoy Life)
  • Optional: extra chocolate chips and coconut flakes for topping

For the Chocolate Sauce:

  • 1 tbsp cacao powder
  • 1 tsp raw agave
  • 1/2 tbsp-1 tbsp almond/coconut milk


The very first thing I do when preparing a mug cake is make my flax egg. This will need to sit 3-5 minutes to properly gel. Also, be sure to spray your mug with coconut oil before adding any ingredients so you can get your cake out later.

For this recipe, I used Vega Sport’s protein powder, my favorite. But this really is your decision.


Be sure to use good quality, fresh ground organic coffee. The flavor difference between that and the stale, cheap stuff you may have lying around really matters. I LOVE Trader Joe’s Fair Trade Organic Bolivian Blend.


While your flax egg is setting, add all of your dry ingredients into the mug and stir to incorporate. Then, add your wet ingredients and stir until there are no clumps. Add your chocolate chips last.


Cook in the microwave on medium high for 2- 2 1/2 minutes. When done, the top should be spongy and at toothpick in the center should come out clean. To get the cake out, run a knife around the sides to release the cake, and flip onto a plate. You may have to shake the mug a touch while upside down until the cake falls. Putting the cake onto a plate is purely for decorative purposes. Of course, you can dig right into the mug.


 If you’re making the chocolate sauce, mix all ingredients together until there are no clumps and drizzle over the top. Sprinkle with a few chocolate chips and a touch of coconut flakes and serve!


This cake turned out so pretty, I took a couple of extra pictures…




Nutritional Facts:

*Information calculated without the chocolate sauce

Calories: 400

Carbs: 33.5g

Protein: 19g

Fat: 23g

This recipe is high in antioxidants, iron, potassium, good fats and contains over 6g of fiber!

Pomegranate Steel Cut Oats

Pomegranate Steel Cut Oats

Nothing makes me happier in the morning than a cup of coffee and a bowl of oatmeal. I have almost the same bowl of chocolate oatmeal every chance I get, but every now and then, I am inspired by a new ingredient and try something different. This time, I was inspired by the Nativas Pomegranate Powder I received from my Vitacost order. (Psst..if you’d like $10 off your first order with, use my referral link)

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Start by cooking your steel cut oats. I like Trader Joe’s quick cook version. If I am cooking in bulk (which is totally awesome and possible with steel cut over regular oats), I will use the stove. For single servings, the microwave is quick and easy.

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I like my oats thick and creamy, so I always add a touch of almond or coconut milk after it’s done cooking.

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Then, simply add your ingredients…

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And stir. I am sad to say this did not turn out pink, because that would’ve been cool. But I promise it takes like pomegranate.

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I also didn’t have any fresh pomegranate for the topping, so I chose to top with Kashi Go Lean Crunch Cereal, 1/2 banana, a handful of blueberries and some goji berries. Enjoy!

Nutritional Facts:

*Information calculated omitting the toppings mentioned.

Calories: 304

Carbs: 53g

Protein: 8g

Fat: 7g

This recipe contains 9 g of fiber and is a good source of antioxidants, calcium and iron from the oats. If you’re topping with a banana, you’ll enjoy a potassium boost too!



Strawberry Chocolate Protein Mug Cake

Strawberry Chocolate Protein Mug Cake

This cake is decadant, rich, single serving…and healthy! Mug cakes are all the craze, and honey, I’m all about it!

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  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Sun Warrior Vanilla)
  • 1/4 cup mashed strawberries
  • 1/8 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1/4 tsp baking soda
  • Pinch of salt
  • Optional: 1 tbsp chocolate chips (I like Enjoy Life)

For the chocolate sauce:

  • 1/2 tbsp cacao powder
  • 1 tsp agave
  • 1 tsp coconut oil
  • 1/8 tsp vanilla extract


To make a flax egg, warm 3 tbsp of water, mix in 1 tbsp ground flaxmeal and let it sit 3-5 minutes.

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Use this time to mash up your strawberries and prepare your dry ingredients.

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Be sure to spray your mug with coconut oil before adding the dry ingredients. You will hate yourself if you forget this…unless you plan on digging straight into the mug. No judgement here!

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Add your dry ingredients to the mug and stir to incorporate, and once your flax milk is ready, add your wet ingredients and stir. I like to use a wisk to get out the clumps.

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Stir in your chocolate chips last and microwave on medium-high for 2-2 1/2 minutes. Here’s how you know it’s done: the top of the cake should be spongy, and a toothpick stuck in the center should come out clean. Next, use a knife to score around the side of the mug to release the cake. I like to turn the mug over onto a plate and shake until the cake falls out.

If you would like to make the chocolate sauce, add all ingredients and stir.

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I’m a sucker for presentation, so finish by drizzling the sauce over the cake and top with a strawberry!

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Nutritional Facts:

*Information calculated before the chocolate sauce

Calories: 365

Carbs: 29g

Protein: 14g

Fat: 24g

This recipe contains 7g of fiber and is high in iron, good fats and antioxidants!