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.



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!

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!

mug cakenew2


  • 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.

mug cake new6

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

mug cake new4

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!

mug cakenew3

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.

mug cakenew5

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.

mug cake new7

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

mug cake new1

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!



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!



  • 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



  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.


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


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!

Date & Nut Spice Protein Shake

Date & Nut Spice Protein Shake

Can a protein shake be cold and warm at the same time? Well, this is close. It has the warming qualities and spices that envoke fall, but its obviously frozen. I am anything but traditional with my protein shakes, so this flavor will  be the first of many fall shakes. Enjoy!



  • 4-5 ice cubes
  • 1/2 frozen banana
  • 6-8 oz unsweetened flax milk (or your preferred alternative milk)
  • 1 scoop vanilla protein powder (I use vega sport performance)
  • 1 tbsp unsalted almond butter (I used my homemade cinnamon vanilla almond butter)
  • 2 medjool dates (chopped)
  • Cinnamon, nutmeg & clove to taste
  • Optional toppings: granola & dried apricots



  1. Blend the ice, banana and flaxmilk together a bit before adding other ingredients. This lets the blender focus on the hard stuff and will make your shake smoother in the end.
  2. Add the rest of the ingredients and serve!
  3. Additional toppings that taste great: dried apricots, vanilla granola, coconut, more cinnamon and definitely more almond butter.


Nutritional Facts:

Not including granola or dried apricots

Calories: 394

Carbs: 58g

Protein: 30.5g

Fat: 11.5g


*This recipe contains 7.5g of fiber and is high in potassium, calcium & Vitamin A. The cinnamon is great for metabolism, stabilizing blood sugar and is a great source of antioxidants.

Peanut Butter Oats With Chocolate Protein Fluff

Peanut Butter Oats With Chocolate Protein Fluff

Yesterday’s breakfast proved better than I could’ve expected. Now, of course peanut butter and chocolate is a classic, fool-proof combo, but this protein fluff is the best idea since sliced bread. Inspired by the miraculous Laura Verbich the topping is customizable to your favorite protein and flavors. So have fun!




  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • 2 tbsp powdered peanut butter
  • 2 tsp raw agave
  • Cinnamon to taste
  • Approx 1/4 cup Unsweetened flaxmilk

Protein Fluff:

  • 1 scoop protein powder (I used Sunwarrior Vanilla)
  • 1 tbsp cacao powder
  • 6 tbsp chocolate coconut milk (your measurement may vary depending on the size of your protein scoop)
  • Stevia to taste

Toppings (optional):

  • 1/2 cup Kashi Go Lean Crunch Cereal
  • 1/2 banana
  • Cacao nibs to taste



Combine oats and quinoa flakes and cook with water.


Add the powdered peanut butter, agave and cinnamon. For this recipe, I omitted the usual 1 tbsp chia seeds since the added protein will provide additional nutrients (and calories), but feel free to add it in if you need the Omega-3’s.


I use Just Great Stuff, but PB2 is a great option as well.


After it’s all mixed, add the flaxmilk to loosen the consistency and add creaminess to your oats. Then add your toppings and fluff. Here’s how you make the fluff:


Combine the protein powder and cacao in a small bowl. Add your coconut milk 2 tbsp at a time until you have reached your desired consistency. I enjoyed my fluff being more thick, but you might like it runnier. Add the stevia little by little until the sweetness is to your liking.


Now, this made ALOT of protein fluff (like 4-5 tbsp) , so I had a decision to make. I actually ended up using the majority of the fluff on my oats, but saved 1 or 2 tbsp for later.


Here’s a pic of what I did with the remaining fluff. I ate it later that day on an apple along with some of my homemade cinnamon vanilla almond butter.


Anyway, layer the cereal and fluff on the oatmeal, and now comes time for the fun stuff.


Add whatever else  you want! If you stick to my toppings, slice half a banana and sprinkle with cacao nibs (I used 1/2 tbsp).

Nutritional Facts:

Peanut Butter Oats w/o toppings:

Calories: 210

Carbs: 37g

Protein: 8g

Fat: 4g

Oats w/ 1/2 cup Kashi, 1/2 banana, 1/2 tbsp cacao nibs & 1/2 of the protein fluff:

Calories: 423

Carbs: 69g

Protein: 22.5g

Fat: 10g