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.
I 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?).
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.”
When Aunt Flo visited two days ago, I had to take a day off from my workouts. This is a time during which some women actually feel best picking things up and sweating it out, but this time, I just needed to use the holiday to its full allowance and stay in bed a little extra.
By the time yesterday morning came around, my body really felt the effects of not having been exercised, and I could almost feel the pent-up energy in my muscles calling me to change into my workout gear and begin. I didn’t have a particular plan for what to do. I knew a good sweat and muscle resistance training would do the job of helping me to feel good and balanced once again.
Once I was ready and had drunk as much of my cup of coffee as possible, I headed for my workout. Even as someone who loves to exercise, I still face that nagging feeling that calls me to procrastinate on some days. Sometimes, if I’m going outside, it’s cold, or sometimes, if I know the workout will be hard (as yesterday), a little bit of dread creeps up.
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).
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!
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
Heat oven to 380 degrees and mix all dry ingredients evenly with a whisk
Add all wet ingredients to dry and mix evenly with a whisk for 1–2 minutes until mixture is smooth
Brush 1 tsp of coconut oil to grease donut pan or spray to grease
Fill each donut compartment to 3/4 full
Once the oven is heated, set timer to 30 minutes and bake
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
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
Dip each donut face down (so that you’re dipping the rounded side) and place on a tray to set at room temperature
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.