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!


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˜›


Baked TVP Crisps


  • 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


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!


These are the crisps pre-baked.


Andddd post baked!


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™‚


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!


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:

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™‚

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™‚



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


  • 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)



  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!


Maple Protein Oatmeal

Well, this is it! My last day of teenage life. :O I can’t believe that tomorrow I will officially be 20 years old. It just seems too weird!

This past week has been fairly busy for me, as will be the coming week! I moved into my dorm for my sophomore year of college on Tuesday and I have had stuff going on pretty much ever since! Except yesterday afternoon/evening was a self-declared lazy day. πŸ™‚ We all definitely need those sometimes! Anyway, I am a transfer student at a local college this year and I had transfer orientation the other day. And guess what?! I actually wasn’t super awkward and I made a friend! haha. I also have been talking to some girls on my floor too! I’m trying to get better at this whole being outgoing thing, and so far it’s going pretty darn well if I do say so myself! πŸ™‚

Classes start this coming Monday, so I’m trying to prepare myself so that I don’t get too stressed out, because every year without fail I manage to stress myself out (over pretty much nothing) after the first day of school/classes. So here’s to breaking the trend!

Now here’s the part you all are probably waiting for: my recipe for Maple Protein Oatmeal!


I made it probably a week or two ago, and I’m finally getting the time to post it on here! Despite the fact that I had them kind of awhile ago, I can still taste it and all of its mapley deliciousness! I had this post-workout, so of course I want to up the protein and carbs, which naturally means that proats are a given πŸ˜›


If you try this recipe out, let me know how you like it!! I love to hear feedback. πŸ™‚

Ingredients & Directions:

  • 1 Ripe Banana, mashed with fork
  • Β½ cup Organic Rolled Oats
  • Β½ cup Milk of Choice
  • A few drops of Maple Extract
  • 1 tbsp Jif Whips Maple Brown Sugar

–Add the above ingredients to a microwave safe bowl.

*Microwave for 90 Seconds*

  • 2 tbsp About Time Cinnamon Swirl Whey (or protein powder of choice)
  • 1 tbsp Greek Yogurt
  • Toppings: Cinnamon, unsweetened shredded coconut, chia seeds, coconut sugar, and sprinkles to taste


Chocolate Protein French Toast Sandwich

Hello everyone! I haven’t posted in a little while, but I’m back and at it with another recipe today!

But before I get to that, I want to tell you something really exciting (well, for me at least! :P) After this past school year I decided to transfer colleges to the state university in my town. I’ve been wanting to go to the gym there for the past month and a half or so and I finally went this morning with my brother! (He he goes to school there too). I’ve been going to the local YMCA since the beginning of the summer because I didn’t realize that I already have access to my school’s gym (because I got my ID about a month ago). The reason it took awhile to try out my school’s gym was because I really wanted to go with my brother the first time, and our schedules finally cooperated today! Anyway, I absolutely lovelovelove this gym! It’s fabulous and I cannot wait to go back!

But before I went to the gym I needed to properly fuel up. πŸ™‚ I decided to make some french toast for my pre-workout breakfast. It turned into a Chocolate Protein French Toast Sandwich! So now what you’ve all (hopefully) been waiting for: the recipe!



For French Toast:

  • 1/4 cup Milk of Choice (I used skim because it’s what we had on hand)
  • 4 tbsp. Egg Whites
  • 8 drops Dark Chocolate Stevia
  • Cinnamon, to taste
  • 2 slices of Sprouted 7-Grain Bread (like Ezekiel bread), or bread of choice (I used Trader Joe’s brand)

For Sandwich Filling:

  • 2 tbsp. Nonfat Plain Greek Yogurt
  • 1 tbsp. Chocolate Brownie Protein Powder
  • 5 drops Dark Chocolate Stevia
  • Cinnamon, to taste
  • 1/2 Ripe Banana

For Topping:

  • Walden Farms Pancake Syrup
  • Cinnamon

Chia and Flax Seeds

Other Items:

  • Pan or skillet
  • Coconut oil, for greasing the pan


  1. Heat pan/skillet on the stove at medium heat. Grease pan with coconut oil.
  2. Soak each slice of bread in the mixture (everything listed in the french toast ingredients above) for 1 minute on each side.
  3. Cook (on medium heat or a little higher) for 2-3 minutes on each side.
  4. While keeping an eye on the french toast, mix together your filling (except banana).
  5. Once the french toast is done cooking, spoon the filling on one slice of french toast and add the banana and second piece of toast.
  6. Cut in half (very messily :P) and top with your toppings.

Savor and enjoy the deliciousness of the french toast because it’ll be gone before you know it!


I really hope you guys try this recipe out! If you do, let me know what you think! πŸ™‚

What are your favorite flavors/things to add to french toast?

Chocolate Cherry Protein Waffle

Well folks, here I am again with yet another waffle recipe! Today I did a HIIT workout at home and I planned to refuel with a protein waffle. Starting last night I was trying to decide what kind I would make. For some reason I was having the hardest time, but I finally settled on Chocolate Cherry since we have home-dehydrated cherries in the freezer and fresh cherries in the fridge!
The funny thing is that I used to never like cherries. I only liked cherry flavored things (like fruit snacks). But I finally tried them again a few weeks ago and discovered that I like them!

β€’1/4 cup Oat Flour
β€’3 tbsp + 1 tsp Chocolate Protein Powder (I used whey)
β€’1 egg
β€’1 tbsp Coconut Water (or just a tad but more if you’d like)
β€’2 tbsp Dehydrated Bing Cherries (I used ones that my dad dehydrated [which means no yucky additives!])
β€’A couple drops of Cherry Flavoring (extract or essential oil)

1. Turn on waffle iron to preheat.
2. Mix together all ingredients.
3. Spray waffle iron with non-stick cooking spray (I used coconut oil spray).
4. Pour batter into iron once preheated.
5. Top with toppings of choice! I topped mine with Walden Farms Marshmallow Fluff, some fresh Bing Cherries, Walden Farms Pancake Syrup, and Hemp seeds! (I forgot to add cinnamon — gasp!)


You Might As Well Call Me the Queen of the Panini Press

Lunch time is a good time.
Especially when it involves a panini press.
And my awesome panini press skills.
Okay, just kidding. But I must say that I do love to make food on the panini press, and today’s lunch was no exception!

Since I’m rather proud of my wrap/panini that I made today, I’m going g to share the easy peasy recipe with you!

-1 Flatout Sundried Tomato wrap
-tomato paste
-olive oil (I used a basil flavored one)
-mushrooms (sliced)
-Trader Joes Teryaki Tofu (or any kind)
-fresh mozzarella
-any seasonings you’d like (I used garlic pepper and garlic powder)

1. In a pan, pour some olive oil and set burner on high heat.
2. Turn on your panini press to preheat.
3. Put mushrooms, broccoli, tofu, spinach, and some seasoning in the pan and sautΓ©. (For amounts I simply sliced two mushrooms, broke up a couple broccoli florets, sliced up an unmeasured amount of tofu, and a handful or two of spinach).
4. While that’s sautΓ©ing (keep an eye on it!), spread some tomato paste on the wrap and top with some seasoning.
5. Once the veggies are done sautΓ©ing, put it in the wrap.
6. Add fresh mozzarella (or cheese of choice).
7. Fold and put in the panini press until desired crispness!
This next step is the most important:
8. Devour and enjoy like you have never eaten something more delicious and appetizing. πŸ™‚

There you have it! I love making lunches in the summer because I have a lot more time and I can just throw things together and experiment!
So I challenge you to do the same thing whether it be breakfast, lunch, dinner, or just a snack! Just have fun with it!