Normally I’m a pure chocolate kinda gal but these babies break that rule. So much deliciousness. These cookies barely have time to cool before the whole family is rushing to grab a few.
Loaded with chocolate chips, dried cranberries, pecans, cinnamon, and allspice these are the perfect balance of sweet with a hint of savory. Continue reading
English muffins (whole wheat or sprouted) rock my vegan diet for three reasons –
- Good source of protein and fiber. In the muffin alone, the protein averages 5g-6g with about 3 g of fiber. Add to that the protein and fiber from whatever I top them with and it’s not bad for an easy snack.
- Endless possibilities. From sweet to savory and breakfast to dessert, it’s all good.
- Affordable. Whole grain/sprouted English muffins range in price from $.48-.61 a piece. With the cost of toppings you’re looking at a total of less than $2 (max) for a great meal. Compare the cost and nutrient density of these meals to those at McDonald‘s or Dunkin Donuts the choice is clear.
- Quick and easy. They are honestly simple to make. All are delicious and require minimal clean up. In addition, they pack well and are pretty portable.
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Sprouted english muffin + 1/2 avocado + tomato slices + nutritional yeast + pepper
- Calories – 387
- Potassium – 835 mg (24%)
- Fiber – 14.1 g (56%)
- Vitamin A – 13%
- Vitamin C – 34%
- Iron – 5%
Cranberry Peanut Butter
Sprouted english muffin + 2 tbs peanut butter + chopped dried cranberries + chia seeds + ground flax
- Calories – 512
- Potassium – 600 mg (17%)
- Fiber – 19 g
- Protein – 23 g
- Calcium – 30%
- Iron – 50%
Peanut butter wraps are one of my go-to snacks (or meals if I add some fruit on the side). They’re loaded with protein, plus they really satisfying.
These wraps are a perfect answer to “what can I take for lunch?” and a great way to transition into a plant based diet.
Basic formula = Tortilla + Peanut Butter + Limitless toppings
- I love Crazy Richard’s/Krema’s smooth peanut butter. It’s only about $0.65 more than Jif. To avoid salt, sugar, hydrogenated and palm oils, it’s worth it. It’s super smooth and has 8 grams of protein per serving, which makes it a delicious way to get some protein in.
- Ground flax and chia seeds are a great way to add protein, fiber, magnesium, and phosphorus.
- Avoid a big mess and leave an inch before the edge.
- Sprouted wheat tortillas are the way to go. They are super healthy and contain more protein and fewer carbohydrates. I love the Food for Life products. (Bonus – they help if you have a mild sensitivity to gluten!)
Who doesn’t love a soft, warm chocolate chip cookie?! These are a breeze to make and satisfy even my serious sweet tooth.
This simple recipe can be made from things most of us keep in the pantry! It only requires one real vegan substitution – a simple FLAX EGG. I’m not counting buying vegan chocolate chips because so many common brands have ‘accidentally’ vegan chips (Ghirardelli, Kirkland, Hersey).
When you think about it, most baked goods are just different combinations of the same few ingredients. Puddings, cakes, cookies, pies, and breads are all made from a few versatile ingredients (primarily flour, sugar, eggs, milk).
Vegan baking is made much easier by the variety of milk alternatives and the ease of making flax eggs and chia eggs.