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: ]

1. Mix half of your yogurt with 1 scoop of PB2 Performance Peanut Protein Powder.

2. In a jar, alternate your PB2 yogurt mixture with the other half of your regular yogurt for a layered look.

3. Add your favorite toppings!

4. 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:

1. Make two flaxseed “eggs” by combining flaxseed meal with water. Mix together and set aside for 5 minutes. 

2. 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.

3. Heat a small 6” non-stick pan on medium heat. Spray with oil.

4. 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.

5. 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.

6. 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. 

7. Top with whatever you want! I used powdered sugar and more berries. 

8. 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:

1. Preheat oven 400 degrees F and line a baking sheet with aluminum foil. 

2. Cut the jalapeños lengthwise and remove seeds and membranes with a spoon. I recommend wearing gloves. 

3. Mix cream cheese with garlic salt and onion powder until you like the taste.

4. Fill jalapeños with cream cheese mixture, top with bread crumbs, and lightly drizzle with vegan butter.

5. Cut pineapple into bite sized pieces, chop cilantro, and cut the lime into slices. Put to the side.

6. Place the filled jalapeños, pineapple, and grape tomatoes on a lined baking sheet and bake for 20 minutes. 

7. 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!