HEALTHIER NO-BAKE LEMON “CAKE POPS”
Summer is finally here - hooray! Cheers to yummy treats, BBQ’S, and vacations. Today I’m going to show you my version of a healthier “cake pop.” Sometimes we need to trick our minds (or our kiddos) into sneaking in a better choice so this one is for you.
Today I’m bringing you lemon cake pops. They are refreshing and a perfect summer time treat. The only reason these aren’t vegan is because I can’t find vegan white chocolate, but if you can, that’s an easy swap!
The star of the show, and sponsor for today, is PB2 Almond Protein Powder which is packed with 20g of protein per serving! It has a yummy vanilla flavor and is super versatile in various recipes.
I’ve had to absolute honor of working with PB2 since 2017! See other recipes I’ve made with them here.
Serving: 12 cake pops
INGREDIENTS FOR LEMON “CAKE POPS” :
1/2 cup blended oats
10 pitted Medjool dates (removing the pit is super easy)
2 tbsp Agave or maple syrup
Juice from half a lemon (1 tbsp)
Zest from one lemon
1 tbsp chia seeds
OPTIONAL TOPPINGS:
Melted white chocolate for drizzle
Shredded coconut
Sprinkles
TOOLS:
Cake pop sticks (buy here) or at your local craft store
Food processor or blender
INSTRUCTIONS:
In a blender or food processor blend the oats first until it’s a powder texture. If your dates aren’t pitted, just squeeze the pit out - it’s super easy. Add the rest of the main ingredients until well combined. Taste and see if you want to add anything! This isn’t an exact science so if you like more lemon or want it sweeter - go for it!
Time to get sticky! Roll the dough into balls 12 balls and place on a parchment paper lined plate. Chill for 10-20 minutes.
While the balls are chilling, poke holes into a cardboard box for your cake pops to be upright. If you don’t have a box just make them upside down by leaving them on parchment paper.
After the balls are chilled, melt your chocolate. To melt your chocolate, microwave pieces at 50% power for 1 minute. Stir and microwave another 30 seconds. Repeat until melted.
Dip a cakepop/lollipop stick into the chocolate before inserting the sticks into each ball. This helps it adhere better!
Start sticking your “cake pops” into the holes on your cardboard box.
Time to decorate! Drizzle with white chocolate and top with sprinkles, shredded coconut, chia seeds, etc!
Chill for 10+ minutes.
Serve immediately or store in an air tight container in the fridge.
NUTRITION
SERVING: 1 Cake Pop | CALORIES: 107kcal | CARBOHYDRATES: 22g | PROTEIN: 4g | FAT: 1g | SODIUM: 25mg | SUGAR: 17g
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram (@MaeLutzz) as I post on there almost every day. Bye and see you next time!
Vegan Pancake Bites
Spring is here and today I have a new and delicious vegan recipe - pancake bites! Packed with the PB2 Performance - Peanut Protein (Dutch Cocoa) Powder, these bites are perfect for on the go, before a workout, or during a weekend breakfast with family.
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, and here.
VEGAN PANCAKE BITES
[ INGREDIENTS: ]
Makes 36 mini pancake bites
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons of PB2 Peanut Protein Powder
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup for dipping
topping of your choice (I used vegan chocolate chips and berries)
[ INSTRUCTIONS: ]
1. Preheat oven to 350 degrees. Grease a mini muffin pan.
2. Whisk together flour, sugar, baking powder, salt, PB2, milk, apple cider vinegar, and vanilla in a large bowl.
3. Fill the pan with batter and stud with toppings of your choice.
4. Bake the pancake bites for 8-10 minutes. Allow to cool for 10 minutes.
5. Serve with a side of maple syrup and enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeLutzz as I post on there almost daily!
Have a great rest of your day!
Peanut Butter Yogurt Bites
How many more days until Spring because I am counting down to warmer weather! These easy, three-ingredient, Peanut Butter Yogurt bites are the perfect healthy snack - make them for yourself or for the kiddos! I’ve teamed up with PB2 and used their delicious Crunchy Powdered Peanut Butter for this recipe. It has almost 70% fewer calories than traditional peanut butter and 5g of plant based protein!
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, here, and here.
Peanut Butter Yogurt Bites
[ INGREDIENTS: ]
1 cup of PB2 Crunchy Powdered Peanut Butter
1/2 cup vanilla yogurt (I used a dairy free version)
Handful of berries of your choice
A candy mold, ice cube tray, or small lined baking sheet.
[ INSTRUCTIONS: ]
Combine PB2 Crunchy Powdered Peanut Butter with vanilla yogurt.
Add berries to your candy mold, fill with PB yogurt mixture, and top with more berries.
Freeze for 3+ hours.
Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeLutzz as I post on there almost daily!
Have a great rest of your day!
Vegan Zucchini Bread
A deliciously moist vegan zucchini bread perfect for a holiday get together or just a cozy night at home.
The temperature is dropping, the holidays are here, and it’s time to get cozy with a warm piece of deliciously moist zucchini bread. As you guys know by now, I’m always on a mission to make foods that are vegan for my husband, but I definitely don’t want them to taste any different than the original. I tired a few versions to get this recipe right and believe it or not - the best one ended up being oil free, plus it’s packed with the PB2 Performance - Peanut Protein (Dutch Cocoa) Powder.
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, and here.
VEGAN ZUCCHINI BREAD
[ INGREDIENTS: ]
1 Zucchini (yields 1 cup), grated on smallest setting & ever so lightly squeeze the excess liquid out
1/2 cup Unsweetened Apple Sauce (if you don’t have apple sauce, 1/2c canola/vegetable oil also works)
2 teaspoons Pure Vanilla Extract
1 tablespoon Flaxseed Meal mixed with 3 tablespoons of water. Mix together and let sit for 5 minutes before adding. (This is your egg replacer and it’s my go-to in baking)
1/2 cup Vegan Sour Cream
3/4 cup PB2 Performance - Peanut Protein (Dutch Cocoa) Powder
1 cup Coconut Sugar (if you don’t have coconut sugar, 1/2c brown sugar and 1/2c regular granulated sugar is delicious as well)
1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 cup Vegan Chocolate Chips
[ INSTRUCTIONS: ]
Preheat oven to 350 degrees. Grease loaf pan and add parchment paper for easy removable at the end.
Make flax egg by combining 1 tablespoon of Flaxseed Meal with 3 tablespoons on water. Stir together and set aside for about 5 minutes.
Wash zucchini and grate. I used a box grater on the smallest setting. Ever so lightly squeeze the excess water out with your hands - you still want it nice and wet though so barely do it.
Combine and mix all of the wet ingredients in one large bowl (shredded zucchini, unsweetened apple sauce, vanilla extract, flax egg, and sour cream.
Combine and mix all of the dry ingredients in a separate large bowl (PB2 Protein Powder, sugar, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine both mixed bowls together.
Fold in vegan chocolate chips.
Pour batter into greased loaf pan.
Bake in the middle oven rack for 45-55 minutes. I like my zucchini bread to be as soft as possible so I’m on team 45 minutes, but Zach likes the outside to be a little more done so he likes it at 55 minutes (of course this depends on how hot your oven cooks).
Note: The toothpick method doesn’t work with this zucchini bread. I tried baking it until the toothpick came out clean and ended up at an hour with a wet toothpick before I gave up. That loaf ended up having too tough of an outside for my liking. 45 minutes is my ideal time. The entire loaf is soft and moist which is the goal!
Remove from oven and let loaf cool for about 30 minutes. As delicious as it is warm, it’s also AMAZING the next day. Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost daily!
Have a great rest of your day!
Peanut Butter Yogurt Parfait (12g Protein + Vegan)
Hi guys! Today I’m taking the words “quick and easy” to a whole new level. You know I keep it simple around here, and this is about as easy as it gets! This Peanut Butter Yogurt Parfait is PERFECT for after a morning workout since it’s packed with 12g of protein (even more depending on your toppings)! How in the world did I get some much protein in this little parfait? I used the PB2 Performance - Peanut Protein (Dutch Cocoa) which is packed with 20g of protein per serving!
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, and here.
PEANUT BUTTER YOGURT PARFAIT
[INGREDIENTS: ]
1 cup dairy free yogurt
1 scoop of PB2 Performance Peanut Protein Powder
Topping of your choice:
I used blueberries, bee pollen (omit to make vegan), shelled hemp seeds, and chia seeds.
[ INSTRUCTIONS: ]
Mix half of your yogurt with 1 scoop of PB2 Performance Peanut Protein Powder.
In a jar, alternate your PB2 yogurt mixture with the other half of your regular yogurt for a layered look.
Add your favorite toppings!
Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost daily!
Have a great rest of your day!
The Best Gluten Free Vegan Crepes
Hi guys! I hope you’re doing well! Today I’m bringing you these DELICIOUS vegan and gluten free crepes. I recently switched to a gluten free lifestyle a few weeks ago to help my Hashimotos disease (doctors orders) so I’ve been on the hunt to make food that tastes no different than what I’m used to. My husband is vegan so 95% of what I make I want him to be able to eat as well so here you go - an amazing gluten-free and vegan crepe!
The star of the show today is the PB2 Performance - Peanut Protein (Dutch Cocoa) which is packed with 20g of protein per serving! You can easily mix it with milk, add it to your morning smoothie, or put it in your food like I did!
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here and here.
If you’re wondering what the pink drizzle is, it’s just some raspberries mixed with the yogurt. You know, because who doesn’t want a little pink on their food?
The Best Gluten Free Vegan Crepes
Serving: 3-4 people (the batter makes 10, 6” crepes)
INGREDIENTS:
CREPES:
2 Tbsp flaxseed meal and 6 tbsp water. Mix together and set aside for 5 min.
3/4 cup GF oat milk
1/2 cup sparkling water (regular water works, too)
1 cup of “1 to 1” GF baking flour
1/4 tsp salt
3 tablespoons vegan butter
1 1/2 tsp vanilla
2 scoops PB2 Performance - Peanut Protein (Dutch Cocoa)
1 tbsp maple syrup
FILLING:
8oz Vanilla GF vegan yogurt
2-3 cups of berries of your choice
TOPPING:
Berries of your choice
Powdered Sugar for dusting
Instructions:
Make two flaxseed “eggs” by combining flaxseed meal with water. Mix together and set aside for 5 minutes.
Combine all of the crepe ingredients into a blender until smooth. If you have to hand mix, make sure the batter is as smooth as possible.
*Tip: you can make the batter the night before if you want! Store in the fridge and it will be good to go the next morning.Heat a small 6” non-stick pan on medium heat. Spray with oil.
Pour a small amount of crepe batter into pan and immediately start twirling the pan to help spread the batter out as thin as possible. **YOU GOT THIS! Don’t let this part stress you out. It takes practice if you’ve never made crepes before.
After about a minute, use a spatula to lift the edges and carefully flip the crepe. Cook the other side until golden brown. Repeat with the rest of the batter.
Spread the vanilla yogurt on each crepe like sauce on a pizza, add about 4-5 berries in a row, and roll the crepe up.
Top with whatever you want! I used powdered sugar and more berries.
Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!
Vegan Jalapeño Popper Tray with Grape Tomatoes and Pineapple
Can you believe it’s July already, because I can’t! I am, however, loving this hot weather and you know what goes great with hot weather? Delicious food! If you find yourself getting together with close family and friends anytime soon I highly recommend this Jalapeno Popper Tray! Far too often the vegan and dairy free people at the party are left out when there is absolutely no need! These taste just as delicious as the original, but can be enjoyed by everyone, well, if they are vegan or dairy-free that is!
Vegan Jalapeño Popper Tray with Grape Tomatoes and Pineapple
Ingredients:
8 Jalapeños
8 oz vegan cream cheese
Garlic salt to taste
Onion powder to taste
1/4 cup Bread crumbs
1 tbsp Vegan butter
10 oz Grape tomatoes
1 Pineapple, cut into bite sized pieces
1 bunch of Cilantro
1 Lime
Directions:
Preheat oven 400 degrees F and line a baking sheet with aluminum foil.
Cut the jalapeños lengthwise and remove seeds and membranes with a spoon. I recommend wearing gloves.
Mix cream cheese with garlic salt and onion powder until you like the taste.
Fill jalapeños with cream cheese mixture, top with bread crumbs, and lightly drizzle with vegan butter.
Cut pineapple into bite sized pieces, chop cilantro, and cut the lime into slices. Put to the side.
Place the filled jalapeños, pineapple, and grape tomatoes on a lined baking sheet and bake for 20 minutes.
Remove from oven and sprinkle with chopped cilantro. Garnish with slices of lime.
Vegan Oreo Fruit Tarts
This easy vegan fruit tart recipe is perfect for summer. As you guys know, my husband is vegan but I’m not so everything I make has to be tasty for the both of us. This is perfect for anyone who can’t have dairy, but craves a sweet treat. You can find vegan butter and vegan cream cheese at most grocery stores and it’s amazing. I made 4 small tarts instead of one big one because let’s be honest, it’s just the two of us and we can’t eat a whole tart by ourselves. Feel free to double the recipe for a larger amount. I hope you guys enjoy!
Vegan Oreo Fruit Tarts
Makes 4 small tarts
INGREDIENTS:
Cookie Crust:
- 14 Oreos
- 2 Tbsp + 2tsp of vegan butter, melted
Vanilla Filling:
- 8oz vegan cream cheese
- 1 can full-fat coconut milk (use the solid part only)
- 1/3c powdered sugar
- 1tsp vanilla extract
- Berries and fruit of your choice for topping
To make crust:
Combine Oreos and butter in food processor until well combined. Press mixture into tart trays and place in fridge while you make the filling.
To make the filling:
Combine vegan cream cheese, the solids from the coconut milk can, powdered sugar, and vanilla extract in food processor. Cover and cool in fridge for at least an hour.
Finish it off:
When both the crust and filling are chilled, add filling to the mini tart pans, and top with the fruit of your choice. Enjoy!
