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 cup PB2 Almond Butter Protein

• 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:

1. 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!

2. Time to get sticky! Roll the dough into balls 12 balls and place on a parchment paper lined plate. Chill for 10-20 minutes.

3. 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.

4. 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.

5. Dip a cakepop/lollipop stick into the chocolate before inserting the sticks into each ball. This helps it adhere better!

6. Start sticking your “cake pops” into the holes on your cardboard box.

7. Time to decorate! Drizzle with white chocolate and top with sprinkles, shredded coconut, chia seeds, etc!

8. Chill for 10+ minutes.

9. 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!

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!

Epic Overnight Oats - Vegan (Blueberry, PB2, cinnamon)

Hi guys! How are you? I hope you’re having an amazing day wherever you are!

This is my first blog post since being a married woman - woohoo! Will I ever get used to saying “my husband” or my new last name? Only time will tell!

Anyhoo! I am back with a new quick and easy plant-based breakfast recipe. This time I’ve teamed up with PB2 (who are wonderfully sponsoring todays post - you rock!) to use their new Performance Almond Protein Plant Powder. After a bit of testing with various ingredients and amounts of each, I came up with this delicioussss fall inspired overnight oats recipe that you have to try! It’s perfect for anyone on the go and is packed with 17g of protein!

This is now my ideal overnight oats breakfast. If you guys aren’t familiar with overnight oats (don’t worry my husband wasn’t either and thought it was weird that I was making cold oatmeal), but I promise you this is SO GOOD and now he is a believer. It’s a few simple ingredients that you toss into a jar, mix together, put on the lid, and put in the fridge overnight. The next morning you can add some extra milk if you want and you’re ready to go - it’s seriously that easy.

That face below is 100% a reflection of my feelings towards this food.

The Most Epic Overnight Oats:

Serving: 1

Ingredients:

• 1/2 cup unsweetened vanilla almond milk

• 1/2 cup old fashioned or “rolled” oats

• 2 tbsp (or use the container scoop, once and leveled) of PB2 Performance Almond Protein Plant Powder

• 1 tsp chia seeds

• 1 tbsp agave

• 1 pinch of cinnamon

• 3/4 cup fresh blueberries

Instructions:

1. In a mason jar or something similar, add almond milk, oats, PB2 Almond Protein Plant Powder, chai seeds, agave, and cinnamon.

2. Stir these ingredients until they are well combined and then stir in your blueberries.

3. Place the lid on your jar and pop it into the fridge overnight or for about 6+ hours.

4. The next morning you can eat exactly as is, or splash a bit of milk for a creamier texture - your choice!

5. Enjoy!

Nutrition Per One Serving:

Calories: 393 // Fat: 7g // Saturated Fat: 0g // Cholesterol: 0mg // Sodium: 67mg // Potassium: 35mg // Total Carbohydrates: 68g // Dietary Fiber: 8g // Sugar: 28g // Protein: 17g

If you guys make this, PLEASE tag me on IG because that will make my day! Also, if you have any questions or just want to say hey, please use the comments section and I will 100% write back. Also, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!

Bonus photo for all of you who love my dogs! Sweetpea says hi!