Chocolate Protein Smoothie Bowl (GF)

Chocolate Protein Smoothie Bowl (gf) (1)

Getting enough protein during the day can be a challenge when you are a vegetarian. My solution? Protein Smoothie Bowls!! As you can see from my blog roll, I have become quite obsessed with making “bowl” recipes for lunch. This particular recipe┬ápacks a hefty 33 grams of protein – thanks to a scoop of pea protein powder, some Greek yogurt and chia seeds. Since I fancy myself a pretty active person, I’m supposed to take in a minimum of 100 grams of protein every day. Having a protein shake in the morning and this protein smoothie bowl at lunch makes it easy to consume the necessary protein one needs during the day. ­čÖé

Chocolate Protein Smoothie Bowl (gf)
the ingredients:
1  banana, divided
(1) 3.5-oz Sambazon Unsweetened Acai Smoothie Pack
2 tbsp Nutrasumma Chocolate Pea Protein Powder
1/2 cup unsweetened almond milk
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1/4 cup plain Greek yogurt
Toppings: 
sliced banana
granola
pomegranate seeds
Greek yogurt
unsweetened coconut flakes
chia seeds

the method:
Blend the banana, acai smoothie pack, protein powder, almond milk, blueberries and raspberries into a frosty, smooth mix.  Place a big scoop of Greek yogurt at the bottom of your serving bowl and pour the smoothie mix over it. Sprinkle with toppings of your choice. Serve immediately.

 

 

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My Favorite Pre-Workout and Post-Workout Smoothies

smoothiePre-Workout Smoothies:

Smoothie #1

  • 1 cup fat free plain Greek Yogurt
  • 1 handful of blueberries
  • 1 banana
  • 3 tsp chia seeds
  • 5 strawberries
  • Orange Juice

Directions:
Mix all together in a blender and serve!

Smoothie #2

  • 6 oz. Greek yogurt
  • 1 cup raspberries
  • ┬Ż cup non-fat milk, almond milk, soy milk
  • ┬Ż cup ice cubes

Directions:
Mix all together in a blender and serve!

Smoothie #3

  • 1 cup almond milk
  • 1 banana
  • 2 tbsp peanut butter
  • 1 tsp cinnamon
  • 1 scoop whey protein powder
  • 1 tsp chia seeds

Directions:
Mix all together in a blender and serve!

Post-Workout Smoothies:

Smoothie #1

  • 1/2 Banana
  • 1 tablespoon Raw organic peanut butter
  • 1/2 cup frozen berries
  • 1 cup unsweetened almond milk
  • 2 kale leaves
  • 1 scoop protein powder

Directions:
Mix all together in a blender and serve!

Smoothie #2

  • ┬╝ ┬ácup Frozen Strawberries
  • ┬╝ cup Frozen Blueberries
  • ┬╝ cup Frozen Cherries
  • ┬╝ cup Frozen raspberries
  • 1 cup almond milk
  • 1 teaspoon chia seed
  • 1 tablespoon agave nectar

Directions:
Mix all together in a blender and serve!

Smoothie #3

  • 1 banana
  • 1/2 cup berries (blueberries, strawberries, raspberries, cherries, etc)
  • 1/4 cup rolled oats
  • 2 tablespoons chia seeds
  • 1 1/2 cups almond milk

Directions:
Mix all together in a blender and serve!

30 Minutes or Less: Lentil Quinoa Pilaf over Arugula

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Meat-eater or Vegetarian? With this recipe, it doesn’t even matter! If you’ve read my “About Me” section, you know that my boyfriend is bonafied meat-eater ÔÇô so at times, I need to be creative in the kitchen in order to cater to both of our taste buds.

A great way to create a meal suitable for the both vegs and carnis is to focus on the grains and then choose your protein. For me, tofu tastes great with everything because you can literally transform it into anything you’d like; For Nick, we tend to choose which protein would be more palatable given the dish (i.e. Chicken for pasta dishes instead of a rib-eye). I think you get the point.

I stole this recipe out of Vegetarian Times Magazine and it was absolutely delicious and really easy (and CHEAP) to make. I topped mine with with grilled lemon-pepper tofu, and Nick’s with grilled lemon-pepper chicken. It was DELISH. Recipe follows:

Lentil Quinoa Pilaf:

2 tbsp. Olive Oil
1 c. Green Onions, chopped
4 c. Veggie Broth
3/4 c. Dry Green Lentils
1/2 c. Quinoa
1/4 c. Golden Raisins (or any dried fruit)
1 tbsp. Balsamic Vinegar
8 c. Arugula

Directions

1. Heat 1 tbsp olive oil in skillet over medium heat. Add 1/2 cup green onions; saute 2 minutes. add broth, lentils, and quinoa; bring to a boil. Reduce heat to med-low, and simmer, partially covered, 15 minutes. remove from heat and let rest, covered, 10 mins.2. Toss arugula with 2 tbsp currants, 1 1/2 tbsp toasted pine nuts, balsamic vinegar and remaining 1 1/2 tbsp oil in bowl. serve lentil mixture over arugula mixture sprinkled with remaining scallions, currants and pine nuts.Serving Size: 2 cups arugula and 1 cup pilaf. Top with your protein of choice.
Total Time: 30 minutes