Cinnamon Peanut Butter Vegan Protein Shake

This shake is one of my favorite breakfasts for crazy mornings with even crazier toddlers.

Super simple -- toss everything in a blender, and with 20 grams of protein, its sure to keep you full.

Cinnamon Peanut Butter Vegan Protein Shake
Recipe from: Shannon, ikneadtobake

1 banana, frozen
1 c. almond milk
1 Tbsp. natural peanut butter
1/2 tsp. cinnamon
1/4 c. plain soy protein powder

Directions: Add all ingredients to a blender. Blend until smooth. Transfer to a cup and enjoy! It doesn't get easier than that my friends.

Shared HERE.

Chocolate Black Bean Brownies

Things are about to get crazy up in here.

Trust me, I know how it sounds, but just take one bite and I promise you'd never guess these gooey chocolate treats are chocked full of black beans.



And also trust me when I say that you want to start by rinsing those puppies nice and clean. Extra-super-de-duper clean in fact.

In order to ensure that yummy brownie texture you'll want to track down a fine mesh strainer before you start.

Because these are going to be oh so much more delicious if you toss out those bean skins instead of baking them into your brownies.

Then all that's left is to add the rest of your ingredients to your food processor...

Fold in some mini chocolate chips...

Pour the batter into your pan...



And try not to eat the entire batch in one sitting.

But if you do... who cares right?! They're healthy... at least that's what I'm telling myself!

Chocolate Black Bean Brownies
Adapted slightly from: Chocolate Covered Katie
15 oz can black beans
1/2 c. pure maple syrup
1/2 c. quick oats
2 Tbsp cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp cinnamon
heaping 1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Prepare an 8x8 baking pan with nonstick spray and set aside.

Begin by draining and thoroughly rising the beans. In a mini food processor, combine the rinsed beans and the pure maple syrup. Process until completely smooth. Place a fine mesh strainer over a large bowl. Add the bean mixture to the strainer. Using a rubber spatula work the beans through the strainer until all that is left is the bean skins, should be about 1/4 cup. Discard the bean skins.

Next add the bean mixture back into the food processor along with the remaining ingredients except the chocolate chips. Process until as smooth as possible. Fold the chocolate chips into the batter and then pour evenly into the prepared baking pan.

Bake for 17-18 minutes, they will look dry on the top. Cool for at least 10 minutes and then cut and serve.

...Or if you're feeling wild just grab a handful right out of the pan like this grabby-goose.





Shared HERE.

Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!



I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.