Peanut Butter Protein Pudding

I freaking love this pudding - its super simple to make and after pumping iron in the gym and running around...its a great pick-me-up! It reminds me of that delicious Reese's Peanut Butter Cup filling without all of the nastiness, and it only requires four ingredients (three if you don't want to be fancy). So, let's get started!

(Peanut Butter Pudding Ingredients)

• 1/4 - 1/2 C. Peanut Butter
• 3 Scoops of Vanilla Protein powder
• 1 tsp. of Vanilla Extract
• 1-2 C. Non-dairy Milk

(Directions)

• Simply add all of your ingredients together, adding the non-dairy milk last and blend. Place straight into a container to eat or refrigerate and have delicious pudding!

Rice Waffles (Gluten-Free, Sugar-Free, Wheat-Free, Fat/Oil-Free)

I haven't had wheat flour in the house for about a month now, and I'm really enjoying it. I'm able to get out of the whole "dry wheat toast for breakfast with fruit" and instead moving on to other carbs. These are great for those that can't have gluten or wheat, and thankfully they have stevia to make them slightly sweet without rotting your teeth. These are toothy, crispy and absolutely delicious with a  great texture. They're very similar to hand-pounded mochi waffles and are, infact, half-hand pounded to give them that nice texture. Cinnamon sprinkled throughout, topped with fruit and agave nectar makes this an amazingly cheap, quick and fun breakfast.

(Ingredients)

• 2 cups Cooked White & Brown Rice
• 1 tsp of Baking Powder
• 2 & 1/2 tsp Stevia Powder
• 2 tsp of Cinnamon

(Directions)

• Cook your rice according to the directions and once it has steamed for about 15 minutes (after full cooking) you can take half of the rice and put it into a large metal bowl.
• Use a crab mallet, mortar and pestle or whatever you can and start to pound the grain. The goal here is to let everything get mashed together so that the grains stick. Once it has gotten into a sticky paste, fold in your dry ingredients and pound them in, stretching and pulling the rice across the bowl as you pound and mix.
• Then, take an electric mixer and continue to beat the rice down until only a few half-shaped grains are left.
• Preheat your waffle iron and spray heavily, then place a big dollop in the middle and cook until crisp - you may need to "cook" it twice. Be sure to watch out for the steam.
• Serve with your favorite toppings, a big glass of non-dairy milk and enjoy!

Coconut Macaroon Pancakes (Sugar-Free)

These pancakes were super fun to make and eat, if you notice there are little holes around on the top, but smaller on the bottom so that the coconut whipped cream would seep through. They're just as fast as any other pancake and if you're against the texture of un-sweetened coconut then you can lightly toast it and grind it into flour or use a premade flour. Making plenty of these and slathering them with stevia and cream is great for a Friday morning, don't you think?

What's your favorite breakfast food to have on the weekends?

(Coconut Macaroon Pancakes Ingredients)

• 1 cup of All-Purpose Flour
• 1 and 1/2 cup of White Whole Wheat
• 1/2 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• 2 and 1/2 tsp of Stevia
• A handful of Un-Sweetened Coconut
• 1 cup of Coconut Milk
• 2 tsp Vanilla Extract

(Directions)

• Fold your dry ingredients together first. Then, fold in the wet.
• Cook on the flat-top and serve with extra toasted coconut, cherries and some delicious chocolate chips - then go ahead and enjoy your weekend!

5-Minute Mug Cake (Banana with Crumble) Soy-free, Gluten-Free, No-Sugar Added, Low-Fat

This cake is so delicious and moist, it has great lift and the best part that it has absolutely no added sugar and is very low-fat! If you're like my family and tend to take a few single-servings then this is perfect for you! This cake is so moist, fluffy, only slightly sweet and great for breakfast. Full of spices, fruity goodness and very filling for those on the go. Just a few calories to keep you going and much better than those office muffins.

(Mug Cake Ingredients)

• 1 Ripe Banana (frozen and defrosted)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• A sprinkle of Cardamom and Allspice
• 1/2 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• About 3/4 cup of Gluten-Free Whole Grain Flour
• 1/2 tsp of Fresh Lemon Juice
• 1/4 tsp of Vanilla
• 1/4 cup of Vegan Buttermilk (curdled with Lemon)

(Crumb Topping Ingredients)

• A handful of Gluten-Free Oatmeal
• 1/2 tsp of Cold Vegan Margarine (trans-fat free)
• 1/4 cup of Applesauce
• Spices to taste
• Stevia (very optional)

(Directions)

• For the Crumble: Rub the ingredients together, chill in the fridge until the batter is ready then top with the crumble.


• For the cake: Mash your banana into a pulp with a whisk and add your spices. Then add the baking powder, baking soda, lemon juice and flour. Fold in your flour, a few tablespoons at a time and then fold in your vanilla and vegan buttermilk.
• Spray your mug with non-fat, non-stick spray liberally and then pour in your batter. Tap lightly on a countertop about 20 times and then place your crumble on top.
• Place in the microwave for about 2 minutes and 50 seconds (you may need to adjust per your microwave), eat carefully and enjoy!

Single-Serving Cupcakes (Strawberry Daquiri) for Cupcake Wars

My mum woke me up a few days ago and told me how "Cupcake Wars" on the Food Network was holding an all-vegan competition. It wasn't until I saw the exact commercial that I got especially excited - I mean, I've only seen one recipe labelled as vegan throughout the entire Food Network website so this was a total shocker. However, I also knew that they had hosted "The Veg Edge" on their sister channel, "The Cooking Channel" and had much hope for all of this. In celebration I decided to take a recipe from one of the many cupcake challenges and twist it up a bit.

(Three Single Serving Cupcakes Ingredients)

• 3/4 cup of All-Purpose (or White Whole Wheat) Flour
• 1/4 cup of White Whole Wheat Flour
• 2 tbl Stevia
• 1/2 tsp of Baking Powder
• 1/8 tsp Turmeric
• A few tbl of Non-Dairy Milk
• 1 tsp of Vanilla Extract
• 1/4 tsp Veggie Oil

(Strawberry Icing Ingredients)

• 1/4 cup of Coconut Cream(whipped until fluffy)
• 1/4 tsp of Coconut Oil (liquid)
• 2 Medium Strawberries (diced to a pulp)
• 1/2 tsp of Lime Juice
• 1 tbl of Stevia *

(Kiwi Curd/Filling Ingredients)

• 1/2 Pureed Kiwi
• 1/2 tbl Stevia *
• 1 tbl of Cornstarch
• 5 tbl of Water
• 1/4 cup of Water
• Lemon Zest

(Directions)

• For the cupcakes: Whisk your dry ingredients together, fold in your milk and vanilla extract then add in your oil.
• Place into your baking molds and tap them each lightly about 20 times onto the counter.
• Bake at 350 degrees for about 15 minutes or until your toothpick comes clean from test-time.
• Let them cool and then prepare your fillings and "icing"


• For the Strawberry Icing: Mash your strawberries with the juice and stevia, then fold them into the coconut cream and oil.
• Place into a plastic or pastry bag and wait for your cupcakes to cool.


• For the Kiwi Curd - Combine everything except for the tablespoons of water and cornstarch, then heat on medium.
• Mix tablespoons of water and cornstarch, then add to kiwi. Cook until it has thickened. Let the curd cool, place into a pastry bag and wait until your cupcakes are cool.
• Then use a skewer to make a hole in the middle of the cupcake, add in your curd and top with your icing - then turn onto the Food Network around 7:30/8:00 and enjoy yourself!

Note* - You can use raw sugar or other sweeteners if you don't enjoy stevia.

Baked Mini Apple Donuts (Low-Fat and Sugar-Free)

Do....uh...do I eat it? I mean, they're so adorable! They smell delicious though, and I'm a bit hungry. If you want to make your own little yummy donuts that make you question your hunger - you've come to the right place! These donuts were actually a happy accident as I was attempting to make healthy smores donuts, and I poured about two tablesoons of ACV into the mix. In an attempt for retribution I looked for apples to add and found that someone had made a delicious apple pie. ^^; So here we are!

(Mini Apple Donuts Ingredients)

• 1/2 Cup of Bulgur Flour (just grind some bulgur wheat)
• 1/2 cup of Whole Wheat Flour
• 1 cup of All-Purpose Flour
• 1 tsp Annato Powder
• 5-8 tbl Stevia (or other dry sweetener)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/4 tsp Sea Salt
• 1-2 cups of Water (go slowly)
• 4 tbl of Oil (sub Applesauce or Chickpea Puree)
• 2 tbl of Apple Cider Vinegar
• 2 tsp of Vanilla Extract

(Directions)

• Whisk all of your dry ingredients together. In seperate bowl,combine the oil to the water, extract, and vinegar. Then, then fold in dry ingredients with a spatula.
• Pour a small amount into your silicone donut pan (you have one, right?) and then bake at 350 for about 30 minutes or until you feel that they're browned and ready.(Be sure not to let them be too thin or overspread themselves on top of the pan as that results in dryness.)
• Let them rest for about 15 minutes from the oven and then place the mini donuts on a wire cooling rack until they have cooled to the touch.
• Eat as many as you want (you may want to avoid the giraffe, however) and enjoy! ^^

Kittybread/Neko-pan (猫ーパン）

First of all, I want to point out how clear this picture is - I'm really getting better with my photos, don't you think? Second of all - this is another bread themed animal in meme form! It came all the way from a storybook in Japan so why don't you invite it for breakfast, lunch and dinner? You can use any type of sticky condiment onto the bread for the facial features or you can use more bread before you bake it.

Kittybread Recipe:
1 and 1/2 cups All-Purpose Flour
1 and 1/2 cups Whole Wheat Flour
1 and 1/4 cups Warm Water
2 tsp Rapid-Rise Yeast
1/2 tsp Sea Salt

Kittybread Ears Recipe:
1/2 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/4 tsp Salt
1/4 tsp Rapid-Rise Yeast
Enough Warm Water to make the dough

Mix all of the dry ingredients together (keeping the two recipes separate) and then slowly add the water. Once they are a dough, toss one onto a well-floured board and knead for about 10 minutes or until an elastic ball. Repeat with the other dough and let them rise for about one and a half hours. After they have risen, place the larger dough in a well-greased bread pan and then separate the smaller ball. Roll the two smaller balls into tube shapes and place over the large loaf. Pinch the tops and try to shape them into triangles as much as possible. Let that rest for one and half more hours and preheat the oven to 350 degrees. Bake for about 30 minutes or until your knife comes out clean from the insides. Let that rest for an hour and use whatever you like to put on the facial features - I used peanut butter and nori since it was what I could think of.


Enjoy!

Signed,

<3 Bou Shin <3

Sugar-Free Chocolate Daifuku

Rushed perfection (aka - sorry for the blur)

Normally I'll only eat mochi if it has sauce with it (in the case of dango) but in my attempt at another Ghibli treat I discovered something absolutely delicious. It was a combination of chocolate, strawberry and marshmallow (flavor and texture). It only takes a few minutes to prepare and it's absolutely delicious!

Chocolate Daifuku Recipe:
1 and 1/2 Cups Mochiko
1/4 Cup Cocoa Powder
1/4-1/2 Cup Agave Nectar
1/4 Cup of Cold Water (plus more for boiling)
1/8 tsp Sea Salt

Mix the ingredients together with your hands until they become firm but still easily moldable. Wrap a piece onto one your cleaned strawberries and make sure that none of the fruit is poking out. Take a piece of cheesecloth and wrap it around the daifuku, making sure that it is in an upright purse position. Tye it with twine and begin to boil a small amount of water (enough to bobble in). Cook them for about 5 minutes on medium heat and then turn the heat up to high at the last 30 seconds or so. Remove them from the water and let them cool until you can touch the cloth, unwrap and then enjoy!

Signed,

<3 Bou Shin <3