Pumpkin Tofu Mousse

Tofu Mousse. Should those two words really be used in the same sentence? Surprisingly, yes! They actually should be used together! And why not add Pumpkin into the mix?!

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I’ve been seeing the whole craze over tofu mousse lately, and I was a little hesitant about it at first. But I figured what have I got to lose? The next step was getting un-lazy (is that a word? :P) enough to actually make it! The other day I walked past some silken tofu in the store and I remembered the tofu mousse, so I went ahead and grabbed some!

The other day I finally decided that I was going to make some for breakfast before my workout. I was looking on both Pinterest and Instagram for the perfect recipe, but I didn’t find anything that I was specifically looking for at the time, so I decided to make my own recipe! Although I am now eager to try out all sorts of recipes for the glorious tofu mousse!

So, if you like pumpkin and if you like mousse, this recipe with surely not disappoint!

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Pumpkin Tofu Mousse

Ingredients:

  • 1/2 block (6oz.) Extra Firm Silken Tofu
  • 1/2 cup Canned Pumpkin (not pumpkin pie filling)
  • 2tbsp Egg Whites
  • 2tbsp Walden Farms Pancake Syrup (or other brand of choice)
  • 1/2 tsp each of Pumpkin Pie Spice and Cinnamon
  • 1tsp Ground Flaxseed (optional)
  • 1 1/2 tsp Maca Powder (optional)
  • A couple drops of Stevia (optional)

Directions

  1. Combine all ingredients in a small-medium size bowl.
  2. Blend in the bowl with a handheld immersion blender. (If you don’t have one, you can put it in a regular blender or food processor, but you may want to double the recipe to make it easier to blend all ingredients together).
  3. Top with your toppings of choice!

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Baked Textured Vegetable Protein Crisps

Well, here I find myself at the last official day of Winter break. I knew this day would come way too fast. Am I ready to go back to classes? Heck no! But I’m excited to see what my new classes will be like! (Hopefully easy πŸ˜› and interesting, of course)!

One thing that is a little on the unfortunate side is that I have to go back to using my dorm’s kitchen. Nothing wrong with that — just that I have to rent out pots. pans, etc if I want to use them. Not to mention the fact that I don’t have all the baking and cooking essentials on hand in my dorm room like my parents obviously do in their cupboards! But the good news is that I go to school in town, so if I ever need anything, it’s not too far away. πŸ™‚

Last Sunday was just kind of a lazy relaxing day for me, but I was itching to make something new for lunch for myself. As in making up a new recipe! So this is when my TVP Crisps were born!

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Now, what exactly is TVP, you may ask? TVP stands for Texture Vegetable Protein. It’s basically just dehydrated soy! You can get super creative with it and really you it for whatever you can dream up! I’ve even simply just rehydrated it with Veggie Broth and topped it with mixed or stir fried veggies!

Let’s cut to the chase and get to the recipe, because I really don’t have too much else to say! πŸ˜›

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Baked TVP Crisps

Ingredients:

  • 1/4 cup TVP
  • Vegetable broth (or water or other type of broth) — measure according to package directions
  • 1 Egg
  • 1 cup Kale, packed
  • 1 tbsp (additional) Veggie Broth
  • 2 tbsp Oat Flour
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp Trader Joe’s 21 Salute Seasoning (or other seasoning of choice)
  • Garlic Pepper, to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Rehydrate TVP using Veggie Broth, according to package directions.

3. Combine all ingredients listed above.

4. Spray a baking sheet with nonstick spray and scoop mixture from the bowl with a spoon and place on the baking sheet in small rounds. Press down on the rounds a little bit.

5. Bake for 15-18 minutes, depending on your oven. Flip the rounds halfway through.

6. Take out of the oven and let them coll for a few minutes, and enjoy!

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These are the crisps pre-baked.

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Andddd post baked!

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I enjoyed mine by dipping them into Oikos Cucumber Dill Greek Yogurt Dip! Along with the rest of my lunch. πŸ™‚

Let me know if you give this recipe a try! πŸ™‚

Single Serve Kodiak Cakes Breakfast Cake

Cake. Who doesn’t like it?! In most cases it is not something considered to be healthy in the slightest. And don’t get me wrong — I like my share of unhealthy things. I have gradually learned and reminded myself that it is totally okay to indulge every once in awhile. But getting back to the point of this post (man, I’m good at going off on little tangents πŸ˜› ), I wanted to make up my own recipe for something for breakfast this morning. I typically like to start my days off with a breakfast that’s generally almost fully healthy. It just gets be started on a good note for the day. So alas, my single-serve breakfast cake was born!

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About a year and a half ago I bought a little ramekin so that I could bake single-serve things for myself. You’d think that by now, after having it for awhile now, I’d have made a ton of different things with it. Wrong. This was actually my first time using it. Please don’t judge me. But on the bright side, I now see myself using it more often!

If you frequent my blog and have read my last few posts (thank you so much, by the way, if you do!), you’ll know that I can ramble and make my posts much, much longer than they really need to be. With this being said, I am simply just going to make this post more simple and sweet! So without further ado, the recipe!

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Single-Serve Kodiak Cakes Breakfast Cake

Ingredients:

  • 1/4 cup Kodiak Cakes Power Cakes Mix (found at Target)
  • 2 tbsp Oat Flour
  • 1/4 tsp BAking Powder
  • 1/4 cup coconut water (or liquid of choice)
  • 1 Egg White
  • 1/8 tsp (or more) Butter Extract (Next time I will probably use more than 1/8 tsp)
  • Desired amount of Cinnamon

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients on a small to medium sized bowl. Add wet ingredients and mix.
  3. Grease a ramekin with coconut oil or other cooking spray.
  4. Pour mixture in the ramekin and bake for 25-28 minutes depending on your oven. I used the toothpick trick. You may want to keep an eye on it and do the toothpick trick as well!
  5. Once it’s done baking, top it off with you favorite toppings! I topped mine with chia seeds, some banana coins, Walden Farms Pancake Syrup, and I also added more cinnamon after I took the pictures! πŸ™‚

Thin Slim Foods

Woofta! It’s been quite a long, busy, but rewarding past few weeks! I have been incredibly busy with classes, so that is why I have been neglecting my blog for a little while!

Anyway, I have finally found some free time to write up a quite post here before I eat some food, be lazy and watch The Proposal on ABC Family! πŸ˜›

Today I want to write about an awesome company that I discovered through Instagram! The company is Thin Slim Foods. I reached out to them by email after finding them on Instagram and doing some research. They were gracious enough to send me a sample pack of their products, and HOLY COW! I literally can’t think of a bad thing to say about their products I tried!

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Before I get into talking about the amazing taste and texture of their products, I want to give you guys some background info on the company. The nutrition information and the macro’s in general for their products is pretty dang awesome! They are high in protein, low in calories, low in carbs, and sugar free! Now, I am not a person to say I try to avoid carbs, because let me tell you, carbs are my one and only. So even if Thin Slim Foods’ products were higher in carbs, I’d still love them just as much. πŸ™‚ Anyway, like I said before, the overall nutritional value of these products is great!

Now on to my quick mini-review of the products!

Plain Bread: I absolutely LOVE the texture of the bread! It’s so chewy and amazing!

Brownie: HOLY MOLY. The brownie literally tasted like a real unhealthy brownie! It was so chocolatey and chewy and moist! Fabulous!

Cinnamon Cookie: Y.U.M. First of all, the flavor was definitely on point, and it had the perfect amount of cinnamon in it! The texture was also great!

Almond Square: I am still at a loss for words! Along with all the other products, the flavor and texture were impeccable! I love the almond flavor of this yummy, healthy treat!

Last but not least was the Vanilla Cupcake. Unfortunately, I failed to see the “Please refrigerate or freeze” notice on the wrapper, so I let it sit on my food shelf in my dorm and proceeded to forget about it for a little while. So it got moldy, and a very sad me did not get to try it. 😦 But I’m sure it was just as amazing as everything else!

So given everything that I have said, I highly suggest you head on over to their website: http://www.thinslimfoods.com/

and their Instagram page: :ThinSlimFoods

If you have tried their products, let me know what you think, and if you haven’t, you need to!! πŸ™‚

Cinnamon Spice Sweet Potato Oatmeal

Okay, okay, I know what you may be thinking: Sweet Potato Oats? What is she thinking?!

But wait! These oats turned out even better than I thought they would. I figured they’d taste good but not the-best-oats-I-think-I’ve-ever-made-good. And might I mention that they left my dorm room smelling all delicious and autumn-like! πŸ™‚

These oats are ooey, gooey, voluminous, and any other good words you can associate with oatmeal. πŸ˜› I made these oats on another chilly morning, so they were also that much more perfect!

So I’m not going to keep you waiting any longer for the recipe, because I really, REALLY want you all to try it!

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Cinnamon Spice Sweet Potato Oatmeal

Ingredients:

  • Β½ cup Rolled Oats
  • Β½ cup milk of choice (I used Unsweetened Vanilla Almond Milk)
  • 3 tbsp Plain Greek Yogurt
  • 1 pack (71g.) Sweet Potato Baby Food
  • 2 tsp each of Chia seeds and Ground Flaxseed
  • Cinnamon, to taste
  • Vanilla Stevia Drops, to taste

Directions:

  1. Combine first four ingredients in a bowl.
  2. Microwave for about 90 seconds, depending on the strength of your microwave.
  3. Add in last three ingredients, and then toppings of choice. I topped mine with unsweetened shredded coconut, Goji Berries, and sprinkles!

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What’s your favorite cold weather comfort food? (healthy or not!)

Pumpkin Spice Proats

If you didn’t already know, I live in Minnesota. That being said, you should immediately infer from that that the weather here is dumb and unpredictable. πŸ˜› For the past few days have been perfect sunny and 70s days. But then today came along. Rainy, cloudy, and getting cooler by the hour. It is currently dreary and 54 degrees. Not exactly what I want this time of year. But hey, you win some, you lose some.

Today’s weather being what it is, I came straight back to my dorm after classes and put on some comfy sweats and a baggy sweatshirt. I am now cuddled up on my futon watching Harry Potter, and just woke up from a quick, refreshing nap. πŸ™‚ I decided to post my recipe for Pumpkin Spice Proats now because what’s better than warm oatmeal on a cool/cold day?!

I made these oats a couple weeks ago to fuel up for the day. For this recipe, you do need pumpkin spice flavored protein powder, but if you’re not too worried about your oats being pumpkin flavored you can use whatever flavor protein powder your heart desires!

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Pumpkin Spice Proats

Ingredients:

  • Β½ cup Organic Rolled Oats
  • Β½ cup Milk of choice
  • 1 Scoop Pumpkin Spice Protein Powder
  • 2 tbsp Plain Greek Yogurt
  • 1 tbsp Pumpkin Spice Jif Whips Peanut Butter
  • Chia seeds, Flax seeds, and Cinnamon to taste

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Directions:

  1. Combine oats and milk, and microwave for 90 seconds.
  2. Add other ingredients to the bowl and mix!
  3. Add toppings of choice, and enjoy!

I hope you enjoy this recipe, and don’t forget to check out my other recipes too! πŸ™‚

Carrot Cake Overnight Proats

Hi everyone, I’m still alive and well! I’m just really busy with classes and homework and stuff, so that has really limited my time to do extra stuff. But here I am with a few minutes to spare before my last class of the day, so I decided to post one of my recipes from the list of them that I have yet to post! So here it goes!

Before I get to the recipe though, let me just tell you that these overnight oats are easily one of the best I’ve had! Not to toot my own horn, but TOOOOOOTTTT! πŸ˜› Anyway, I had made these a couple weeks ago for either my first or second day of classes (I can’t remember which haha) and it was the perfect way to start the day. Also, this was my first time trying baby food in a recipe. I’ve seen many people use it in various recipes and I’ve been thinking about jumping on the bandwagon for some time now, so here I am! And without further ado, here’s the recipe for my Carrot Cake Overnight Proats! πŸ™‚

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(Bad quality picture, I know. But I just wated to get a close-up for the full effect πŸ˜› )

Ingredients:

  • Β½ cup Organic Rolled Oats
  • Β½ cup Milk of choice
  • 1 pack (99g.) Carrot Baby Food
  • 2 tbsp Egg Whites
  • 1 tbsp Plain Greek Yogurt
  • 1/8 tsp Butter Extract
  • 1 tsp Chia Seeds
  • Stevia (or sweetener of choice), to taste
  • Cinnamon, to taste
  • Toppings of choice (I topped my oats with unsweetened shredded coconut, goji berries, and sprinkles)

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Directions:

  1. Mix all ingredients (except toppings) together in a jar or bowl and cover overnight, or for at least 4 hours.
  2. When you’re ready to eat your oats, add your toppings and enjoy!

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