Recipe: Creamy Vegan Coffee Ice Pops (Low Calorie)

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Summer is right around the corner! Even though today was windy and chilly, the weather has been trending towards the sunny and warm here in Toronto. So in honor of the slowly descending mid-spring, and soon-to-be-summer, I made these coffee ice pops.

love a good popsicle, and I love coffee. So combining the two came naturally! Usually, I’m partial to mango or strawberry-flavored smoothie pops, but these were so different—in a good way. They have a rich coffee flavour that, combined with the sweetness of the banana and dates, makes for a great low-calorie Netflix dessert option  (do you know what I mean?).

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Side Salads for Weight Loss (My Story)

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It wasn’t too many years ago that I found myself at a weight that made me really unhappy. I had tens of pounds to lose to get back to where I was before and where I am back to now, and I knew I didn’t want to follow any specific diet. I recently watched an interview about why despite the majority of Americans now finding themselves overweight, fewer of them than ever before are dieting.

One subject very aptly put it this way: “dieting is a four-letter word for failure.”

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Recipe: Vegan Cowboy Caviar Quesadillas With Pepper Jack Daiya and Guacamole

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I have been on a Mexican food kick lately, as you’ll know if you read my attempt at recreating Sugar Taco’s vegan beef tacos. Well, I was looking at one of my favourite food blogs (Budget Bytes) and I was inspired to make a quesadilla version of the Cowboy Caviar, the classic southwestern bean “dip.”

Well, I made them, and they turned out beautifully, which is why I’m sharing here. They are super easy to make and great with a little bit of guacamole! Scroll for the recipe and some process photos (these really help me when I’m cooking).

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Easy 5 Km Jog and Trying Orgain Plant-Based Organic Protein Powder

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This morning, I woke up an hour before my alarm, at about 7:45 a.m. That’s still about an hour later than I usually get up, but after a day filled with two exams, I wanted to set myself up for a good day today and get a ton of rest.

I knew I’d be going for a jog this morning, even though I hadn’t decided on the specifics. I’ve just gotten back into running with the warming April weather, and so far, I’ve played it by ear each time I’ve gone, setting a goal for myself based on how my body feels within the first minute or so of the jog.

I had a few procrastinate-y thoughts as I got up and sat in bed, thinking about the chilly 5-degree weather (41 degrees Fahrenheit, for reference) waiting for me outside. And things got even (a little) more challenging when I started getting dressed and realized, after digging deep into my closet, that I’d have to wear knee-length pants/shorts because all of my workout pants (I don’t own many) were in the laundry basket.

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Running and Tacos — How Everything Gets Better

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A few days ago, I was feeling a little bit down. I had been going through a job recruitment process that tested me in a way that well clarified my intentions and desires in terms of the kind of employment relationships I want to create in my life. That is, I desire an employer that values my time just as much as they expect me to value theirs in the recruitment and interview stage.

During the interview stage, if I took a day to think about something, I would let these people know. If I had to create a sample of work for them, I had a deadline to follow. In return, however, I was given no timeline or expectation for when I would hear back regarding their decision. In the days following, I received many Linkedin notifications of the same two people from the company looking at my (empty!) profile multiple times without any contact to give me any type of feedback. I decided it was enough and withdrew from the process.

Part of the experience is due to the fact that I cared so much about this job. I was really excited. Before choosing to submit my candidacy for the role, I took time to research the firm and really think about whether I could see myself doing the work. I could—really well!

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Chewy Oatmeal-Raisin Cookies (Take One)

Is this what these are supposed to look like?

Every so often, I engage in the aspirational hobby of perusing recipe books and websites. I dream of what could be. Bean cassoulet with biscuits? Pumpkin chipotle chili? Seitan simmered in mole sauce? I look, I read, and I savor—with my mind’s tongue, that is.

A few days ago, I thought to myself, isn’t it a shame I haven’t ever cooked my way through a recipe book. It wasn’t a question; it was a predicament I found myself in. And so I picked up the only physical cookbook I own, from which everything I have ever made has been fantastic: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

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Now, a little backstory. I’ve had the book for going on a decade, and I started with high hopes that I would cook my way through it. I even placed a dainty dot beside each recipe I tried, convinced that my zest for domesticity would find me opening the crisp pages of the hardback to a dot beside every recipe title in The Contents. Mind you, there are about 250 recipes in the book, and no amount of zest can carry you through that much cooking from one place… It takes discipline, but that wasn’t what I thought.

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The Only Way I Can Eat Chia Pudding

Chia seeds are nutritious and a source of healthy omega-3 fatty acids, fibre, and protein. But for me, they’re not easy to eat. You could put them in a glass of water or juice and then quickly down the whole thing before the seeds soak and form their gelatinous shell. But a much better way is to make a chia seed pudding bowl.

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This is a great breakfast option, especially if you’ve done a workout beforehand—since it can be just a tad high in calories. It’s crunchy, thanks to the granola, and the fruit is sweet and nutritious.

You will need:

  • 1/4 cup of chia seeds
  • 1 cup plant milk (I used soy)
  • 1/2 tbsp vanilla extract (I doubled this because I love vanilla!)

Note that 1/4 cup of chia seeds contains 280 calories. So if you want to (or need to based on your dietary habits) save on some of those pesky little things, consider halving the pudding recipe, or even cutting a quarter (3 tbsp of chia seeds blended with 3/4 cup milk).

Once you have your ingredients, go ahead and blend them for a minute or two. You’ll want to blend on the highest setting possible. And that’s it—that’s your chia seed pudding! But that’s not where the magic starts (or ends) for me… I personally don’t love the texture of chia seed pudding. So the toppings make all of the difference for me, and the most important, non-negotiable one is about a 1/4 cup of granola. Getting a bit of the granola crunch with every spoonful makes all the difference.

[If you do not have a blender, you do not need one! Put the ingredients in a container and shake, then place in the fridge for a couple of hours; the seeds will expand and absorb the milk. Just make sure to mix everything really well before leaving it to set in order to avoid clumps.]

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Today, in addition to the granola, I added cup banana and thawed wild blueberries. But you could add any combination of complementary fruits that you would like. And then to finish, you can top the whole thing with just a little bit of sweetener. I used one tablespoon of maple syrup.

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This bowl was seriously such a treat! Even though chia seed pudding is one of those uber healthy, health-nut type snacks/meals/foods, incorporating the proper textures and flavours can make a world of difference.

There are so many ways of making the pudding and this is by far my favourite. I’ve seen lots of recipes that recommend simply blending everything together, including the fruits. But having the fruits as a topping just makes this less of a boring meal and provides some variation with each spoonful.

In whatever way you can, consider adding chia seeds to your diet. They are considered a “functional” food, thanks in large part to their fibre content, which can help lower cholesterol and improve digestion. You deserve to protect yourself against cardiovascular diseases while warding off gastrointestinal problems (and remember that simple irregularity can increase your chances of developing colorectal cancers!).

It would make me so happy if you tried this recipe and then let me know what you think! Do this for you.

Vegan Blueberry Protein Pancakes Recipe

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A challenge that comes with adopting a mostly plant-based diet is finding ways to make old favourites without animal products while still getting enough protein. In the case of these protein pancakes, it’s extremely simple, and the result was pretty tasty.

This recipe yields four medium-sized, fluffy pancakes. If you use pea protein powder (instead of brown rice protein powder), beware that you might be able to taste it afterward.

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You will need:

  • 1 cup all purpose flour
  • 1 tablespoon (yes!) baking powder
  • 1/4 cup protein powder (either brown rice or pea)
  • 3/4 cup frozen wild blueberries
  • 1.5 cups water (you may need to use a little more or less)

Make sure you whisk all of the ingredients together really well, and cook as you would regular pancakes. And don’t forget the maple syrup!

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Friday Favourites

ONE: The Price of Free Youtube has acquired the award-winning documentary called “The Price of Free.” Incidentally, the documentary is FREE, and I really recommend you take an evening to watch it. It’s about child slavery and labour, particularly in India. I was appalled to see HomeSense wares are made through child slave labour. HomeSense of course carries products of individual companies, but they should have a much better vetting system in place than one that allows malnourished, imprisoned and abused children to work for free for 16 hours a day to make discount goods. One of the main messages of the documentary is that the price of cheap and discounted goods is paid by someone even if it’s not the consumer.

TWO: Uber Eats I have only used Uber Eats twice before, but it’s not until today that I realized what a total life saver it can be. Even though I’m pretty good about making frozen entrees and meal prepping for those just-in-case days where I don’t feel like cooking (or I’m too busy) even defrosting and plating a ready frozen meal can take 15 minutes or more. So today, I had a few things that needed taking care of urgently, and I decided to use Uber Eats, and it just took away that little bit of stress because it was just one less thing to take care of.

THREE: Uber Simple Meals See what I did there? No, not the company uber, just the word. I’ve learned how to make a microwave Thai rice curry soup, and it’s amazing. Instead of steaming or sautéing the veggies (one cup shredded kale and 1/2 cup shopped red bell pepper), I put them in a bowl with one tablespoon of water, covered, and microwaved until they were soft. Then I added 1/2 cup of black beans, one cup of rice, and 1/3 cup of coconut cream and water to make it into a soup. For seasoning, I used 1/2 tbsp of thai curry powder and salt (my curry powder is unsalted). So good!

 

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FOUR: Spinning With Netflix It’s a little over a year ago that I bought the tiniest Weslo stationery bike (see it here). It’s amazing what it’s done for me in that time, and how much I’ve used it. Recently though, I’ve been wheeling it out to the TV and watching Netflix while cycling. Right now, I’m watching a mix of shows. My last watched is Cable Girls, but I’ve also been trying to get through a boring spot in Wanderlust (which started with a fun premise, but has sort of come to a halt now). With Netflix, you could easily go on for 20+ miles within two episodes, so it’s a great way to make an indoor cycling workout a lot more fun.

FIVE: The Global News Podcast by the BBC I have been listening to this podcast nearly daily for over a year now. It’s amazing because I really feel that they curate some of the most important breaking news from around the world into two 25-minute (or so) episodes on weekdays, and usually just one on each weekend day. It’s extremely informative, and it makes me feel connected to the issues that matter most. While much of the news can be negative, I try to detach myself from negative emotions to keep my day (or morning) from spiralling. Self care is still important! I use the Pocket Casts app to listen.

 

 

 

Vega Double-Chocolate Baked Donuts (Not Vegan, Contain Egg)

Donuts pair perfectly with coffee, but at nearly 500 calories and deep-fried, it’s hard to justify these classic coffee house treats on any old day. But with a few recipe adjustments, it’s possible (and easy) to make healthier donuts at home!

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These donuts are made with chocolate-flavoured Vega One protein, and a handful of other ingredients. To make them, you will need:

  • A donut baking tray (mine is a Wilbur tray I bought at a sale for $5)
  • 3/4 cup whole grain all-purpose flour
  • 1/2 cup Vega One chocolate protein powder
  • 2.5 tbsp coconut oil + 2 tsp
  • 1/3 cup dark chocolate chips
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 6–8 packets of stevia
  • 1 cup plant milk
  • 1 medium-size egg
  • 1 tbsp cocoa powder

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  1. Heat oven to 380 degrees and mix all dry ingredients evenly with a whisk
  2. Add all wet ingredients to dry and mix evenly with a whisk for 1–2 minutes until mixture is smooth
  3. Brush 1 tsp of coconut oil to grease donut pan or spray to grease
  4. Fill each donut compartment to 3/4 full
  5. Once the oven is heated, set timer to 30 minutes and bake
  6. Once ready to take out of the oven, leave to cool for 15 minutes and very carefully take out of pan. I find using a very thin, sharp-edged knife helps with this
  7. Heat 1/3 cup of dark chocolate chips in a small bowl (that can fit each donut for dipping) with remaining 1 tsp of coconut oil and 1 tbsp water for 45 seconds or until everything is melted
  8. Dip each donut face down (so that you’re dipping the rounded side) and place on a tray to set at room temperature

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This is a really simple recipe. I wanted to make it lower fat, but things get a little too dry with less coconut oil, so maintaining the specified amount of fat is pretty important. As well, because of the protein powder, it takes a little longer to bake than flour-only donuts would.

As well, because of the protein powder, it’s not as easy to use an egg substitute while maintaining the dough’s adherence.

What are your thoughts? This was a nice experiment, and I personally like the taste of stevia. The resulting donuts contain some protein and are lower in sugar and fat than regular donuts.

But, I have to admit that I prefer full-flour donuts much more. I will post these on the blog one day. If you’d like to make those straightaway instead, use one cup of flour and two tablespoons of chocolate powder and leave out the protein.