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!
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!
Epic Overnight Oats - Vegan (Blueberry, PB2, cinnamon)
This EPIC overnight oats recipe is perfect for anyone on the go. It’s packed with protein, tastes AMAZING, and is ridiculously easy to make. It’s plant-based for all of my dairy-free, vegetarian, and vegan babes out there! Blueberries, cinnamon, peanut butter - HECK YES!
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:
In a mason jar or something similar, add almond milk, oats, PB2 Almond Protein Plant Powder, chai seeds, agave, and cinnamon.
Stir these ingredients until they are well combined and then stir in your blueberries.
Place the lid on your jar and pop it into the fridge overnight or for about 6+ hours.
The next morning you can eat exactly as is, or splash a bit of milk for a creamier texture - your choice!
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!
Hosting a stress-free holiday party
This year was our Second Annual Christmas Sweater and Ornament Exchange Party. I don’t know how you are, but I very much get stressed out when it comes to hosting. I love it, but I definitely let it overwhelm me. I can honestly say this past Saturday was the most relaxed I’ve ever been leading up to a party at our house.
Here are a few tips, and even a holiday punch recipe, that I recommend:
Party Invite and Theme:
The invite was so easy. I found a wallpaper on Google and added text over it using the app called WordSwag.
The theme every year is for everyone to come wearing a Christmas sweater and bring a wrapped ornament for the ornament exchange. I love the sweater idea because people can either wear something they already own making it a no pressure situation, get creative with DIY, or buy one that really shows their personality. My sweater is from Missed Calls on Etsy!
Holiday Cocktail Recipe:
(Super alcoholic, but you cannot taste the alcohol. You’ve been warned.)
Everything was purchased from Kroger (thanks, Kroger!)
Ingredients:
2 - 750ml bottles of Prosecco (I bought Menage a Trois brand because it’s $10/bottle)
1/2-2/3 - 750ml bottle of Vodka (you can add more or less)
1 - 24 fl oz Pomegranate Juice
1 - 52 fl oz Orange Juice pulp free
1 - 64 fl oz Cran-raspberry Juice Cocktail
1 - 12oz bag of cranberries (frozen or fresh)
2 Oranges sliced into rounds
2 limes sliced into rounds
0.5 oz Mint to garnish
Ice (only need if you bought everything last minute and didn’t have time to chill your ingredients)
Directions:
Combine everything (except the mint) into a beverage dispenser or massive punch bowl. Stir. The oranges, limes, and cranberries will all float to the top making it very pretty and festive to serve. Garnish with mint.
Party Activities:
Ornament Exchange - we ask everyone (or every couple) to bring a wrapped ornament to the party. We play white elephant style by having everyone select a number from a jar. Whoever draws #1 goes first, #2 can either steal their ornament or open a new one, and so on. We made the rule that once an ornament got stolen twice, it couldn’t be stolen anymore. Some people play where they allow more than two chances to steal so that’s up to you. At the end, everyone who brought an ornament ends up with a new one!
Bon Fire - last year we had a fire pit put in our backyard and it’s always a hit. It gives the smokers a place to go, keeps everyone warm, plus, s’mores are always a good idea!
Puzzle - this was perfect for the people who weren’t really drinking and wanted to be more low key. I put out a 400 piece Christmas puzzle of a dog sitting by a fireplace and Christmas tree and it was finished in 2hrs and 10min.
Christmas Music started it all, but we ended up with rap music by the end of the night.
Food (no cooking required):
All food was purchased from Kroger and this part made my life SO easy! I was in and out with everything I needed in no time.
chicken tenders party platter ordered from the deli about a day before and picked up a few hours before the party
Tostitos chips and everything needed to make homemade guacamole.
a few other dips for the chips including refried beans, pico, and salsa.
Pita chips and hummus
Doritos because we are big spicy sweet chili fans
all pre-made desserts like Private Selection brownies, red velvet bundt cakes, and Private Selection Sea Salt Caramel Cookies. I cut them up and served everything on nice plates and topped with Christmas sprinkles so you couldn’t tell, hehe.
* although we didn’t ask anyone to bring anything we did have some guests bring a cheese plate (HUGE HIT), bruschetta, and a vegan cake!
Do you ever host parties? If so, do you theme them? I’d love to hear more below!
Vegan Thanksgiving Recipes
Vegan Thanksgiving Recipes
Hey guys! Today I’m going to share with you two Thanksgiving recipes that are vegan. Before my meat-lovers click off, these two have been approved by myself and three other non-vegans. They are good, trust me - I wouldn’t share them if they weren’t. Take my absolute failure attempt at vegan sweet potato casserole for example. I just scraped that baby into the trash can and pretended that soupy goup never happened.
Story time: If you don’t know, my fiancé Zach is vegan, but I’m not and neither are our families, so that makes cooking and eating out really fun 🙃. When holidays roll around it gets even more complex. You end up around buttery, cheesy, and chicken broth recipes GALORE. I’ve learned that SO many dishes could easily be “vegan,” but since everyone cooks with butter and chicken stock, for example, Zach typically can’t eat anything, not even the veggies. Don’t get me wrong, we both have families who try to accommodate, but it doesn’t always work out. People often forget or don’t really understand what being vegan means and they say “we made this for you and it’s vegan.” He’s like, “great! So no butter, egg, chicken broth or cheese?” (the usual suspects) and you just see their defeated face go “oh, yeah, I forgot I used (insert whatever non-vegan ingredient here). 9/10 if you’ve invited us to an event or dinner, we have stopped by Subway on the way for Zach, haha. LUCKILY, earlier this year Zach got into cooking and has made some pretty incredible food these past few months. When I got contacted by Kroger to work with them on a Thanksgiving campaign over on my Instagram account, we took this as the PERFECT opportunity to trial some vegan Thanksgiving recipes. Below are two dishes that have passed the test! Enjoy!
Vegan Green Bean Casserole
INGREDIENTS
1 lb. green beans, trimmed
6 tbsp. extra-virgin olive oil, divided
2 medium shallots, finely chopped
8 oz. sliced mushrooms
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 c. all-purpose flour
3 c. Unsweetened almond milk (make sure it’s NOT vanilla as well)
6oz container of French fried onions
DIRECTIONS
Preheat oven to 375°.
Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes (prob longer). Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
Bake until warmed through and bubbling around the edges, about 20 minutes. (If it isn’t thickening up enough, keep cooking it - we had this happen). Top with fried onions and bake 5 minutes more.
Enjoy!
*Recipe was modified from the Delish website.
Image by Vegan Green Bean Casserole via Delish.com
This next recipe is courtesy of Jackie from Vegan Yack Attack. I’m going to tell you right now, I didn’t eat the “mac and cheese” with the sweet potato like it says in her original recipe (so I didn’t include it below), but Zach and our friends did and loved it. I can say though 100% that the “mac and cheese” on it’s own is pretty incredible. HOWEVER, it does not taste like your standard Velveeta Shells and Cheese so get that out of your head or you’ll be disappointed. As a meat-eater who enjoys delicious vegan food as well, I have this theory that some vegan dishes need another name. BECAUSE, although it’s incredible tasty, I have found that if you try to call a vegan recipe the same name as it’s cheesy counterpart you just let people down when it doesn’t taste identical. SO, let’s call this one “Smokey Pasta.”
Smokey Pasta
INGREDIENTS
1/2 C . Vegetable Broth
1/3 C . Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water
1 Clove of Garlic
1/2 T . Lemon Juice
1/2 tsp . Dijon Mustard
1/2 tsp . Chipotle Flakes (we couldn’t find flakes so we used Chipotle Chile Powder)
1/2 tsp . Smoked Paprika
1/2 tsp . Sea Salt
1 C . Packed Kale Chopped with Stems Removed
3/4 C . Tomato Diced
1/3 C . Yellow Corn Kernels (we just used canned corn)
1/4 C . Green Onion Diced (plus more for garnish, which is optional)
DIRECTIONS
Start cooking the pasta by following the directions as the package describes (cooking times are different on most).
To make sauce: Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle powder, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat.
Pour the sauce into the pot, and add the kale, tomato, corn and green onion.
Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
Serve up that “Smokey Pasta” to your friends and family!
*Recipe was modified from the Vegan Yack Attack website.
Image by Jackie Sobon via Vegan Yack Attack
Oh look! There is me eating a bowl of mashed potatoes!
Anyways! If you guys try out these recipes let me know! Also, huge thanks to Kroger for working with me on a Thanksgiving campaign over on my Instagram. If you haven’t seen the photo already (click here), I’d love some support by liking, commenting, and sharing it with others! Thanks guys!
PB + BERRY SMOOTHIE
PB + BERRY SMOOTHIE RECIPE
I'm extremely excited to say that this is a sponsored recipe written by me on behalf of PB2. All thoughts and opinions are my own. Enjoy!
A smoothie is the easiest way I can jam pack nutrients into a meal as quickly as possible and sneak in vegetables and nutrients while keeping it simple. Today I give you a PB + Berry (and beet) smoothie. Now, before you click off of this because I mentioned beets, trust me when I say it doesn't taste like beets AT ALL, but it does give this baby an amazing hot pink color. In addition, I've teamed up with PB2 to use their powdered peanut butter to add protein and provide a great peanut butter alternative if you're looking for ways to lower your fat and calorie intake without sacrificing taste. All you need are 5 main ingredients to whip this drink up and an option to top it with whatever you want. I found everything I needed at Kroger which continues to add to the easiness of this recipe - woohoo!
Tip: Feel free to toss in a handful of spinach (you won't taste it) for extra greens or leave out the bee pollen to make it totally vegan!
PB + BERRY SMOOTHIE
Serving size: 1 smoothie
INGREDIENTS (all available at Kroger) :
- 1 tbsp PB2 (it's non-GMO, gluten-free, and made in Georgia)
- 1/4 of a small cooked beet (I purchased mine pre-cooked at Kroger)
- 1 1/2 bananas
- 1 heaping cup of frozen raspberries (use strawberries if you don't like the tartness of raspberries)
- 3/4 cup of unsweetened vanilla almond milk (or milk of choice)
Toppings (optional) :
- bee pollen
- cacao nibs
- shredded coconut
DIRECTIONS:
Blend the PB2, beet, bananas, frozen raspberries, and almond milk until smooth. Pour into a glass. Top with bee pollen, cacao nibs, and shredded coconut. Enjoy immediately.
If you make this smoothie let me know what you think in the comments below!