Tag Archives: vegan

Strawberry Banana Beet Juice Protein Smoothie

16 May

Disclaimer: I received free product from Nuzest USA to create recipes with. All opinions are my own; I was not compensated for my time.

Nothing says springtime like fresh berries! That’s why, when I saw beautifully ripe strawberries at the store for stupid cheap, I knew I’d be a fool if I didn’t stock up. But the problem with buying ripe-at-the-moment fruit is that it’s going to go bad soon. And no one can eat four containers of strawberries in a few days (ok, maybe you can, but that’ll be about all you eat!).

Instead, I took the freezer route. Just like when I buy a huge bag of overripe bananas, I washed, hulled and halved these lovely strawberries and laid them out on parchment-lined baking sheets to freeze. Just a few hours in the freezer and they were rock-solid, after which I transferred them to freezer-safe zipper-top bags.

AD: Strawberry Banana Beet Juice Protein Smoothie | xtinaluvspink.wordpress.com

Now THAT is how to prep for the ultimate protein smoothie! This concoction is a simple one, made of frozen bananas and berries, prepared beet juice, Nuzest Smooth Vanilla Clean Lean Protein powder, hemp seeds, coconut, and pepitas for a fat boost.

The result? A dreamy, creamy, dark pink smoothie that’s bursting with fresh fruit flavor, lots of protein, stamina-improving beet juice, and the right ratio of carbs:fat:protein:fiber to get you through the day.

Don’t forget that you can take 15% off your next order of Nuzest USA products using my code “behealthy” at checkout! These protein powders really are clean and lean – they’re vegan, too, and taste amazing on their own, or blended into smoothies and baked goods!

Strawberry Banana Beet Protein Smoothie

Makes 1 big smoothie, or two smaller servings

  • 1/2 C prepared beet juice
  • 1 C cold water
  • 1 serving Nuzest Smooth Vanilla Clean Lean Protein powder
  • 1 tbsp hemp seeds
  • 1/2 tbsp pepitas
  • 2 tbsp shredded, unsweetened coconut
  • 1 diced, frozen banana
  • 4 halved, frozen strawberries

Blend together all ingredients until completely smooth. I find it helps to use the “ice crush” setting first, to break down the frozen fruit. Add more cold water as necessary, until desired smoothie consistency is reached.

If you prefer to eat your smoothie with a spoon, omit the water and add just a splash of non-dairy milk to blend it up.

AD: Strawberry Banana Beet Juice Protein Smoothie | xtinaluvspink.wordpress.com

Hummus Phyllo Dough Turnovers

12 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

Happy Friday! As you prep for the weekend, don’t forget that May 13 is National Hummus Day. Celebrate by bringing a few varieties of hummus to Mother’s day brunch, or by making any of the delicious recipes using hummus that The Recipe Redux has been posting all week long.

Hummus Phyllo Dough Turnovers | xtinaluvspink.wordpress.com

My appetizer recipe today is another simple one. Thin phyllo dough envelops savory Classic Hummus and umami-rich sun-dried tomatoes. A little time in the oven, and you’ll have an easy, hand-held snack that’s perfect for gatherings, picnics, potlucks, or just to enjoy at home!

It’s a delicious way to get in your serving of beans for the day, add a little protein to your meal, and put some flavor on the snack tray! Switch it up with any flavor of hummus and filling you like. Perhaps Basil Pesto hummus plus fresh basil leaves, or Jalapeno hummus with fresh cilantro, or even Rosemary with Sea Salt hummus and roasted red bell peppers. The combinations are endless, and sure to please everyone.

Hummus Phyllo Dough Turnovers | xtinaluvspink.wordpress.com

Hummus Phyllo Dough Turnovers

Makes 9 turnovers

  • 6 sheets #4 vegan phyllo dough
  • 9 tbsp Sabra Classic Hummus
  • 5 sun-dried tomatoes, drained and minced
  • 3 tbsp melted coconut oil – I used a butter-flavored coconut oil

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place two sheets of phyllo dough on a clean work surface. Slice three strips lengthwise, using a sharp knife.

Brush melted coconut oil on top of the strips.

In the corner of each strip of layered dough, place a tablespoon of hummus and top with about a teaspoon of minced sun-dried tomato.

Carefully fold the phyllo dough turnover-style, creating a triangle of dough wrapped around the hummus center. Before the final fold of each strip, brush a little more coconut oil on the end and the top of the triangle. Turn over one last time and transfer to the prepared baking sheet.

Repeat this process two more times, with using two sheets of dough for each set.

Brush the remaining melted coconut oil on top of each turnover. Bake at 400 for 10-15 minutes, or until the turnovers are golden brown.

Remove and let cool 10 minutes before enjoying warm. You can also refrigerate these and eat them cold!

recipe-redux-linky-logo

Whole Wheat Hummus Flatbread Crackers

11 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

There are SO MANY crackers out there that appear healthy and delicious. But upon closer inspection, most of these have a crazy amount of unpronounceable ingredients that are apparently only there to keep the crackers shelf stable.

Well, that might be all well and good, and some would argue that those ingredients are plant-based to a degree, but that’s just not good enough for me.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

I want crackers and flatbreads that I can feel good about! Which is why I devised this stupidly simple recipe using just THREE ingredients. Yes, three!! Sabra’s Roasted Red Pepper Hummus provides all the moistness and flavor, whole wheat flour provides some complex carbs, and water pulls it all together.

Ok, water is hardly an ingredient, but like in Scrabble, a two-letter word doesn’t count, so I refuse to count a two-ingredient recipe as a recipe!

As such, enjoy these wholesome, family-friendly, and snack-worthy flatbread crackers. What’s a flatbread cracker? Well, you can either maintain a flatbread mouthfeel OR you can bake them even longer for a crispy cracker. And if you want a different flavor? Go for it! Sabra makes 14 varieties of hummus, so you can go wild! They make an excellent vegan snack to celebrate National Hummus Day, which is May 13. You could totally even dip these in more hummus, because this plant-based dip is all sorts of protein happiness!

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

Whole Wheat Hummus Crackers

Makes about 40 crackers

  • 10 tbsp Sabra Roasted Red Pepper Hummus
  • 1 C whole wheat flour
  • 1/4 C warm water

Preheat oven to 400 degrees. Line a baking sheet with parchment and grease well.

In a bowl, mix together the hummus, flour and water. Stir together with a spoon until a pliable dough forms. Add more water or flour as needed to achieve the right dough texture – it should begin to ball up quickly.

Transfer the dough to the center of the greased parchment and place another piece of parchment on top. Use a rolling pin to roll out the dough until even and  thin. The thinner, the better! Remove the tap piece of parchment and bake for 15 minutes, turning halfway through.

Remove and let cool five minutes on the baking sheet a few minutes. Then, using a sharp knife or pizza cutter, slice the cracker sheet into square crackers (or rectangles, triangles, whatever you desire!). You don’t need to cut all the way through – just enough to perforate the cracker sheet.

If you want more of a flatbread, let cool completely and then break apart at the perforations.

If you want more of a crisp cracker, cut the sheet all the way through and return to the oven for 5-10 minutes. Then, cool completely.

Transfer crackers to a metal tin or glass container. Store in the fridge and eat within five days.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

recipe-redux-linky-logo

%d bloggers like this: