Vegan Zucchini Bread

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: ]

1. Preheat oven to 350 degrees. Grease loaf pan and add parchment paper for easy removable at the end.

2. Make flax egg by combining 1 tablespoon of Flaxseed Meal with 3 tablespoons on water. Stir together and set aside for about 5 minutes.

3. 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.

4. Combine and mix all of the wet ingredients in one large bowl (shredded zucchini, unsweetened apple sauce, vanilla extract, flax egg, and sour cream.

5. 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.

6. Combine both mixed bowls together.

7. Fold in vegan chocolate chips.

8. Pour batter into greased loaf pan.

9. 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!

10. 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: ]

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.