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 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!
PLANT-BASED BREAKFAST, LUNCH, AND DINNER
Hi guys! Today I’m giving you three super easy plant-based recipes. For those of you who don’t know, my husband is vegan and has been for about five or so years, and I’ve been pescatarian for almost a year. We are no strangers to plant-based food, but I totally understand that it can be really intimidating when you’re first starting out. I’ll be honest, some plant-based options are YUCK, but that’s the case with ANY food, right? I mean even the meat-eaters out there can agree that you’ve had an amazing burger and you’ve also had a really terrible one. The good news is, plant-based brands have come a LONG way and some options out there are IDENTICAL to the “real” thing - it’s crazy!
I’m here to tell you about 3 recipes that you’ll love. Full disclosure, this blog post is NOT sponsored, but I did work with Kroger on some Instagram content. So if you’re in the south you can find all of these ingredients there. I genuinely just want these recipes to be easily available to you guys whether you’re dipping your toes into the plant-based world or just doing meatless Fridays because of lent.
PLANT-BASED BERRY SMOOTHIE:
Serving Size: 1 Smoothie
Ingredients:
1 banana
1 cup mixed frozen berries
3/4 cup oat milk
Hand full of spinach
1/2 tbsp cinnamon
2 tbsp PB2
Blend until smooth and serve with a reusable straw. :)
PLANT-BASED DELI SANDWICH
Serving Size: 1 Sandwich
Ingredients:
Whole wheat bread
Simple Truth Plant Based Ham Deli Slices
Field Roast Chao “cheese” slices
Hand full of spinach
Half an avocado
Cucumber slices
Mustard of your choice
Put it together and enjoy! This one is great for the kids lunches or in our case, we always take sandwiches when we go on the boat in the summer time. The deli “meat” and the “cheese” slices are A+ and if you don’t live in the south, I highly recommend anything you see from the brand “Field Roast” because it’s available all over the country.
Plant-Based Alfredo Pasta with Broccoli and Savory Smoky Crunchies
Serving Size: 2
Ingredients:
8 oz of pasta (we used rigatoni)
1 head of Broccoli
1 tbsp or less of Vegetable Oil or Olive Oil
1 cup Coconut
2 tsp Liquid Aminos (Tamari or soy sauce would work as well)
1/2 tsp Liquid Smoke
4 tsp Maple Syrup
Salt and Pepper to taste
Directions:
Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Have large non-stick skillet on stand by.
Cut head of broccoli into bite size pieces. Toss in olive oil (or vegetable oil), salt, and pepper. Place on baking tray and bake for 8-10min or until lightly browned.
While broccoli is cooking, add pasta to the boiling water and cook according to the directions on package. Most likely it will be around 8-10 minutes until al dente. When pasta is finished cooking, reserve 1/2 cup of pasta water and put to the side, drain the remaining pasta water, return pasta back to the large pot and keep off heat.
To make the savory crispy bits, place a large non-stick skillet over low heat. Add coconut flakes, Liquid Aminos, liquid smoke, maple syrup, and a pinch of salt and pepper. Toss consistently until the coconut is evenly coated and the coconut is cooked until slightly browned. This should take 5-7 minutes. Transfer to a plate or bowl when done.
Add the Alfredo sauce and 1/2 cup of pasta water to the cooked pasta. Reduce over low-medium heat.
Divide the saucy pasta into two dishes. Top with broccoli and crunchies. Salt and pepper if needed. Enjoy!
If you guys have any plant-based brands that you love, please drop them in the comments below. I also love the No Evil Pulled Pork, JUST egg, Miyoko’s Mozzarella, Earth Balance butter, Nasoya Kimcbhi, Field Roast Apple Sage Sausages, FIeld Road Choa slices (used in recipe above), and Treeline French-style nut cheese (SO GOOD with crackers) to name a few!
Working out while in Cancun
A way to workout while in Cancun.
Working out while on vacation is important to do, yet sometimes we neglect it. Do you have to go all out? Absolutely not, but getting in a good sweat will boost your mood, give you some time to yourself, and keep you on track. Plus it helps if you’re like me and you eat every delicious thing in sight :P
Zach and I visited Cancun last week and we stayed at the Royalton Riviera Cancun. This isn’t the first time I’ve been to an all-inclusive, but it’s hands down the best one I’ve been to. Although I’m going to touch a lot on their fitness offerings, this is NOT a fitness resort. It’s a luxury resort that just so happens to offer everything you need.
THURSDAY EVENING - ARRIVING AND DINNER
We arrived on a Thursday night just in time for sunset. We shuttled from the airport to the resort with their service called Nexus. When you pull up you’re greeted with a non-alcoholic drink, your bags are taken, and you’re walked to the check-in room. From the moment you walk-in until the moment you leave they have exceptional service. There is only one person that I didn’t care for the entire trip, but one bad egg didn’t effect or discount the SEVERAL other people we had the pleasure of experiencing. We stayed under Diamond Club status which meant a little more privacy and other add-ons. Check this link to see what all it includes.
Once we checked in, we were taken to our gorgeous room that included free snacks and drinks in the fridge, a balcony that looked over the beach and pool area, a shower, jacuzzi bathtub, and two very comfortable beds. You are given a bracelet that serves as your room key, FYI - SUPER convenient. We quickly settled and went down for dinner at Agave for some Mexican cuisine - this is one of the 9 restaurants they have on the property. I highly recommend sitting outside at night because we had perfect access to the Pop show that was happening by the pool area. It was literally dinner and a show. Also, the shows they have are LEGIT. It’s not some cheesy, half attempt. It’s full blown costumes, lights, fog machine, etc. After dinner we walked around the different parts of the resort. It has four sections- kids, main, diamond, and hideaway. That evening the hideaway section, which is only for adults, was having a chocolate party. It featured a half-dressed man and woman covered in gold paint in front of a large chocolate display. As a chocolate loving woman - I WAS OBSESSED. After that we turned in for bed since we had an early start the next morning.
FRIDAY - YOGA, AQUA FIT, + TRX
The following morning we woke up for sunrise yoga. It was outside the main pool area and was a relaxing way to start the day. We ate breakfast at the GIANT buffet they have called Gourmet Marche. It features ALL kinds of food - including vegan and gluten-free options. After breakfast we changed into our swimsuits and the main pool was having Aqua Fit. This was led by Isis who was also our instructor for yoga and taught all of the classes we took that weekend. SHE IS AWESOME. Anyways, back to Aqua Fit. It’s done in the pool and you’re given these gloves to wear. It’s low impact and all done to the beat of the music. You get wet, get in a workout and laugh because it’s totally unusual and fun at the same time. We grabbed lunch at Gourmet Marche again, took some photos, relaxed on the beach, and headed to TRX. So, here is the deal, I had never done TRX before and out of all of the workouts I did, this was the most challenging for me. TRX class is held in the upstairs part of the gym with is through the spa area and into a two-story gym that also features an outside area full of tennis courts - it’s insane. After a much needed showered we had dinner at ZEN for some Japanese cuisine. They were incredibly accommodating as we had a few vegans and a gluten allergy in our party. The chef took his skills to the next level and created a very fancy and special dish for these people. If you have special dietary needs you know that most people give you a sad excuse for options or have no clue how to even accommodate you. We were blown away with their service and culinary skills! Because we had done three exercises that day I could barely stay awake and called it a night. However, I sadly missed the silent disco that I heard was SO fun. So next time I need to make sure I leave some party energy in me, lol. I ended the night by ordering Saturdays breakfast from my TV.
This is the special vegan curry dish the chef made look like an egg. It was apart of Zach’s three-course meal.
SATURDAY - BREAKFAST IN BED, KICKBOXING + STRETCH PILATES
After a busy Friday we woke up to room service on Saturday morning. We ate and had coffee together on our balcony while the sun came up and heard waves crashing the whole time - it was so peaceful. We took our time and chilled out until it was time for kickboxing class. Again, this class was held in the upstairs of the gym. It was so much fun but wore us out so we spent the afternoon chilling in a bed on the beach with cocktails brought to us. THE LIFE, lol. After some much needed recovery and lunch at Gourmet Marche, we headed to a stretch pilates class. It was a slower paced stretch class with a little small challenges here and there - perfect speed for a relaxing Saturday. We freshened up and ate at TAJ for some Indian cuisine. After dinner we passed by the stage for some unexpected live music and dancing. I swear, there is ALWAYS a party happening somewhere. We hung out with some new friends while they played giant chess until it was time to head to bed. Other people went out to continue on partying and a few of them won $1,000 that night at the casino - so crazy!
SUNDAY - BOGA BOOTCAMP, SUNSET YOGA, + FAREWELL DINNER
Sadly Sunday was our last full day so we woke up to have coffee on the balcony, eat breakfast, and head to Boga Bootcamp. This was the one class I was unsure of leading up to it. I was like, “what the heck is Boga Bootcamp?” Turns out it’s a workout on a special “Boga” board done in the pool. The board is huge and features straps and bands and you legit do a workout on it. Several people fell of course, including myself, which just made it more challenging and fun. It is top of my list of favorite workouts though. So unusual and not sure if I’ll ever find a class like it again. After that we went to the roof to take some photos, ate lunch, walked past a raging pool party (I clearly missed all of the partying some how), and enjoyed our last day on the beach. We always sat in the adult area which was so peaceful and always included a drink and towel service - so fancy. We ended our last amazing day by doing yoga on the beach at sunset. It was a challenging class and the wind was kicking so it made for quite the balance struggle. After yoga we headed back to dinner at ZEN - this time for their dinner hibachi show upstairs. They were just as amazing this time as they were the first time we went. Zach and I headed back early to pack as we had to be up at 3:30a! We did facemasks, and had a sing-a-long to the famous Royalton jingle that they play on your TV, lol. It was an amazing trip and I can’t recommend the Royalton Riviera Cancun resort enough. I hope we go back soon and if you have any questions please let me know.
Also, if you’re more of a visual person, I have an Instagram highlight for our trip that you can see called “Cancun.” My IG handle is @MaeElizabethG
