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PB&J Cannelini

PB&J Cannellini

Hate the taste of plain beans but need more protein? Try this delicious snack:

PB&J Beans

Ingredients (Serves 2):

  • 1 can Canellini beans (or equivalent dried beans, prepared)
  • 2 TBSP natural peanut butter
  • 1/4 cup organic strawberry jelly (look for jelly with no sugar added)

It’s this simple… heat up your beans and put in a mixing bowl, add PB&J and stir until evenly mixed together. Tastes amazing! Tip: This is a well-balanced snack for anyone, including kids!

  • Total Calories Per Serving of PB&J cannelini: 330
  • Protein: 16g
  • Fat: 8g (mostly unsaturated from PB)
  • Carbs: 42.5g

Want more delicious snack ideas like PB&J cannelini? Try our 7-Day Vegan Kickstart!!

Written by Kelly Gibson on November 1, 2014

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Raspberry Sun Tea Recipe

Raspberry Sun Tea Recipe

Written by Cheyenne W, blog writer. Sun Tea Recipe by Kelly Gibson.

 

As we say goodbye to the freezing winter weather of the past few months and say hello to brutal Arizona hot weather, we may be wondering “What is the best drink to cool us off in this blazing heat?” Some of us may spring for cold soft drinks and sugar filled hydration drinks. But these drinks can cause far more harm than good and are often loaded with caffeine which leads to us feeling even more dehydrated than before. They are also full of dyes and other harsh chemicals that can cause health problems both in short term and long term. A much more simple and healthy option to this problem is a refreshing, homemade Raspberry Sun Tea recipe!  This delicious raspberry sun tea recipe is great for the famous Arizona heat waves we experience yearly and will leave you feeling quenched without all the harsh chemicals.

Raspberry Sun Tea Recipe over Ice

Instructions:
• Add water to the pitcher.
• Add the bags of tea then set the pitcher in direct sunlight for about 1-2 hours. Alternatively, you may put it in the shade for 5 hours if you are concerned about UV rays.
• Remove the tea bags from the pitcher. Put the raspberries in a medium sized or large bowl and add maple syrup to sweeten them.
• Mash the raspberries completely so they can be easily incorporated.
• Refrigerate immediately, then drink in 1-2 hours; Or, pour the tea immediately into a glass and stir well over ice.  Discard after 24 hours or if you notice any syrupy strands in the tea.

This refreshing tea can make even the most blistering of weather more enjoyable. It can be enjoyed be one person or be the main drink at a large gathering of friends and family as an alternative to large boxes of soda and beer that can be filled with calories and chemical dyes. Serve at any occasion that you might want to celebrate or to make a normal day better.

Looking for more refreshing drink recipes? Try one of my vegan recipe plans for juices, smoothies, and more!

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Vegan Cookies Your Kids Will Love

Gluten Free Vegan Cookies Your Kids Will Love

(and have fun making). Imagine your kids doing all the baking!  Vegan cookies for the win.

cookie-cutter-chocolate-chip-vegan-cookies-GF
Cookie Cutter Chocolate Chip Vegan Cookies GF

 

1. Prehead oven to 350F
2. Mix the following ingredients in a small bowl:
1/4 cup coconut oil
1/2 cup coconut sugar
1/8 cup vanilla coconut milk
3. In a separate container, mix these dry ingredients:
1 cup gluten-free flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
1/2 cup dairy-free chocolate chips
4. Combine all ingredients and mix thoroughly.
5. Shape into balls (or in this case, shapes 🙂 )
6. Bake for 8-10 minutes. Cool & serve.

Gluten-Free Vegan Chocolate Chip Cookies

Makes 8 cookies! I hope you have 7 friends to share with 😉

1. Prehead oven to 350F

 

2. Mix the following ingredients in a small bowl:

1/4 cup coconut oil

1/2 cup coconut sugar

1/8 cup vanilla coconut milk

 

3. In a separate container, mix these dry ingredients:

1 cup gluten-free flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch salt

1/2 cup dairy-free chocolate chips

 

4. Combine all ingredients and mix thoroughly.

5. Shape into 8 cookie balls (or in this case, shapes 🙂 )

6. Bake for 8-10 minutes.Cool & serve.

Enjoy these delicious Gluten Free Vegan Cookies !!

 

Written by Kelly Gibson on Oct 28, 2014

Looking for more easy recipes? Try one of my Vegan Recipe Plans or Contact Me for More Info:

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Plant-Based Nutrition Coach | Gluten Free Vegan Cookies | Personal Trainer in Chandler

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Kelly’s Gluten-Free ThanksLiving Recipe Plans

pumpkin latte

ThanksLiving Is The New Thanksgiving!

Read more for Gluten-Free Thanksliving Recipes

 

With all the amazing meat-free, vegan options out there today, why settle for Turkey as your main course when you could eat healthier and start a new Gluten-Free ThanksLiving tradition. As a vegan of 4 years, I still love to experiment with new foods!  I picked out a few recipes this year, and look forward to digging right in!

I plan on having a ThanksLiving celebration, with my vegan family and vegetarian friend Erica, with delicious plant-based foods! I also donated some help $$ to Mercy for Animals, who is currently doing a Million Dollar Challenge!! This ThanksLiving, give back!

Main ThanksLiving Course: Vegan Meatloaf made out of Lentils and Gluten-free Bread Crumbs, topped with cranberry sauce. (I’m the only one who has a gluten allergy, so the other three will be eating Tofurky as their main course.)

Delicious Plant-Based Sides:

  1. Mashed Potatoes mixed with Non-GMO Canned Corn and topped with a satsifying gluten-free gravy.
  2. Vegan Stuffing made with Gluten-Free Brown Rice Loaf (instead of wholegrain bread).

Amazing Beverages:

pumpkin latte
Delicious Latte from Pomegranate Cafe, AZ
  1. Pumpkin Spice Lattes with Vanilla Almond Milk and gelatin-free marshmallows; Hot Cocoa with marshmallows for Vinny 🙂
  2. Reisling for the adults; grape juice for the kid.

For Dessert:

I’m still debating between this Banana Cream Cake and the Chocolate Pumpkin Pie with Almond Meal Crust.  I will have to post pictures of which dessert I end up making!!

Which one would you choose?  I was really eying down that cake… we ended up making both!

Happy Gluten-Free ThanksLiving to all of my vegetarian, gluten-free, and vegan friends out there. GO YOU if you are working on reducing meats and introducing new plant-based meals! I would love to help you – just contact me for more info.

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Homemade Almond Milk and Almond Crackers

almond meal crackers

Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.

Homemade Almond Milk Ingredients:

  • 1 cup raw almonds, soaked for 8 hours
  • 3 1/2 cups water, filtered
  • 4 raw dates, pitted
  • 1/2 tsp almond extract + 1/2 tsp cinnamon
  • 1 pinch of salt
ninja and nut bag
You’ll need a nut bag and food processor, something like this.

Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.

homemade almond milk
Homemade Almond Milk, strained into a bowl. It smells and tastes wonderful!

 

Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl.  Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.

homemade almond milk bottle
Here is what this mixture looks like in a gallon jug. All you need is a a 32oz bottle! If you want more homemade almond milk, double or triple this recipe.

Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.

Use your Remaining Almond Meal for these Delicious Crackers!

almond meal crackers
The most delicious cracker recipe in the entire southwest 😉

Sweet and Salty Almond Cracker Recipe:

  • Leftover Almond Meal from the above Homemade Almond Milk recipe
  • 1-1/2 T Sesame Oil
  • 1 tsp basil (for basil lovers like myself 😉 )
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp sage
  • 1/4 tsp thyme

Instructions: It doesn’t get any easier than this!  Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle.   Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers!  (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes.  Keep an eye on it to make sure to pull out the dough once the edges start to brown.

homemade almond meal crackers
sweet and salty almond meal, sliced into square crackers onto a baking sheet

There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind 😉

almond meal crackers
After your first bite, you will be thinking about your next batch!
almond meal cracker crumbs
The Crumbs are All that is Leftover From this Recipe!

There’s no better way to make Homemade Almond Milk and Almond Meal Crackers 🙂

Created by Kelly Gibson from Kelly Athletics LLC.

Contact Me for More Dairy-Free Recipes or Info about Plant-Based Nutrition Coaching:

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Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.

These recipes are inspired by:

    1. YumUniverse
    2. OhSheGlows

 

 

 

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Cantaloupe Truffle Bars

Cantaloupe Truffle Bars with Soy Caramel Sauce

Homemade chocolate is the best! Try these truffle bars topped with chocolate.

cantaloupe-truffle-bar-soy-caramel-sauce-kelly-athletics
Cantaloupe Truffle Bars  w Soy Caramel Sauce

Do you ever think that it would be IMPOSSIBLE to give up chocolate to lose weight? No worries! You can absolutely incorporate chocolate into a healthy diet, and make healthy chocolate snacks and desserts without putting on a pound! In fact, you will LOSE weight quickly if you learn how to make plant-based chocolate treats (i.e. vegan chocolate) like these truffle bars. Why is plant-based and vegan chocolate better? For one, most milk chocolates are high in fat, and typically include “milk fat” as a key ingredient. Secondly, dairy is the MOST common food allergy in the United States, especially in infants and children. Typically, adolescents and adults don’t realize they are allergic because their bodies have gotten used to having high quantities of milk in their diet over the course of several years. http://www.foodallergy.org/allergens/milk-allergy

First melt some dairy-free chocolate over a double boiler, drizzle it onto wax paper into rectangular shapes. Then, allow the chocolate to cool while heating up non-GMO soy milk, sweetener and corn syrup on the stove. Then, put hazelnuts and dried pitted dates in a food processor. Mash this into the shape of a granola bar and place onto the cooled chocolate rectangles. Grab a small scooper (or even a measuring spoon) to make melon balls from a cantaloupe. Place melon balls onto the granola bar, drizzle more dairy-free chocolate sauce on top, then dip in soy caramel sauce on the side.

For the full recipe, get this amazing book or email me to send you a photo of the recipe by: Great Chefs Cook Vegan

For more tips on Vegan Nutrition, try Online Nutrition Coaching at Kelly Athletics.

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