Tropical Matcha Protein Bowl

Tropical Matcha Protein Bowl

They may look weird, but I LOVE me some green shakes! Whenever I feel like I need a superfood spirula boost, I put a teaspoon of powdered spirulina in my shake and it turns this gorgeous, deep green color. Plus, with the matcha, this shake gives you a real energy boost!

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Ingredients:

  • 4-5 ice cubes
  • 1/2 cup frozen mango
  • 6-8 oz unsweetened flaxmilk
  • 1 scoop vanilla protein powder (I use Vega Sport)
  • 4 tsp tropical fruit matcha (by Trader Joe’s)
  • 1 tsp powdered spirulina (I used Earth Rise)
  • Optional: 1 cup spinach

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Instructions:

  1. Start by blending your ice, mango & flaxmilk together. This gives the blender a chance to work on getting the big chunks broken down before muddling the shake with more ingredients
  2. Add the other ingredients and blend. Add more flaxmilk or ice as needed to alter the consistency.

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matcha8 I love this tropical matcha blend, but surely regular matcha would still be delicious in this recipe.

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This is the flaxmilk that I use. This company makes 3 flavors, unsweetened, sweetened and vanilla. I think the unsweetened has such great flavor, I’ve never tried the other two! Second to coconut milk, (and homemade alternative milk) this is my favorite, go to brand. It’s low cal and packed with omega-3’s.

matcha10You can use any kind of spirulina in this recipe, I just love this powder made by Earth Rise. It’s grown here in California! Just one teaspoon of spirulina contains 3-4 servings of vegetables, 2g protein, Vitamin A, Iron, Chlorophyll, antioxidants, essential fats, and many other vitamins and minerals. Now THAT’S a superfood!

Nutritional Facts:

*Including spinach but no additional toppings as shown

Calories: 273

Carbs: 31g

Protein: 29g

Fat: 3g

*This recipe contains just over 2g of fiber, and is PACKED with Vitamins A & C. It is also a good source of Calcium and potassium. Drink up!

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Vegan “The Works” Pizza

Vegan “The Works” Pizza

This pizza is straight up drool worthy. I’m the kind of person that likes as many toppings as you can fit on a pizza, and I was lucky enough to have so many awesome toppings at my fingertips the night I made this masterpiece. Plus, the use of 2 types of vegan cheezes really jazzed the taste up. Feel free to edit, add..and then drool eating it.

vegan pizzaIngredients:

  • 1 bag whole wheat pizza dough (Trader Joe’s)
  • Approx. scant 1 cup Pizza/Spaghetti sauce (I personally like Garlic flavored tomato sauce)
  • 1/3 cup each Vegan mozzarella & vegan cheddar (I used Daiya)
  • 1/2 cup Roasted eggplant
  • 1/3 cup Black olives
  • 1/3 cup Crimini mushrooms
  • 1/4 cup Marinated artichoke hearts
  • 1 cup Spinach
  • 3 cloves garlic, minced
  • Black Pepper

Instructions:

  1. Take the dough out of the bag and set on a pizza board that has been floured with cornmeal or just floured, let it rest for 15-20 minutes
  2. Preheat the oven to 450
  3. Roll the dough out to desired thickness, I like it about a 1/4 inch thick, and rustically shaped
  4. Top with sauce, cheeze and veggies. Don’t forget the garlic and pepper
  5. Slide the pizza into the oven (I use a pizza stone) and bake for 11-13 minutes
  6. Let the pizza cool and rest for a minute before cutting, this is the hardest part! (I like to use kitchen scissors for an easy, quick cut)

Nutritional Facts:

*Based on the pizza being cut into 8 slices, and 2 slices per serving*

Calories: 353

Carbs: 58g

Protein: 8g

Fat: 10g

Each serving has 6g of fiber! Tomatoes are high in lycopene, Vitamin A & C. Spinach is high in Iron, Vitamin K, Vitamin C, Vitamin B2, Calcium & Potassium, as well as many other minerals. Garlic is known for its anti-inflammatory & anti-viral properties, so load it on there!

With all of this in mind, remember, pizza is still a treat meal, so enjoy, but try NOT to eat half the pizza like I did! Here’s a little trick, if I’m eating the pizza by myself, I’ll take my serving but cut up the rest in portion controlled, zip-lock bags and freeze them. Also, you can choose to have your pizza and eat it too, by cutting the serving size down to a slice and having it with a healthier option like a cup of tomato soup or a big, green salad.