Recipe For Endurance Athletes: High Protein Almond-Oat Snack

INGREDIENTS
  • 1 scoop plant-based unflavored protein powder
  • 1/2 cup vegan milk: almond, oats, hemp, soy
  • 3/4 tbsp chia seeds
  • 1/2 cup rolled oats
  • 2 tablespoons nut or seed butter: peanut, almond, hazelnut, sunflower
  • 1 tablespoon maple syrup or substitute
INSTRUCTIONS
  • In a mixing bowl combine protein powder and milk.
  • Add chia seeds, peanut butter, and sweetener.
  • Stir and combine well.
  • Add in oats. Mix well.
  • Scoop mixture into a container. Close container with a lid.
  • Refrigerate at least 6 hours or overnight.
  • Optional toppings: granola, sliced strawberries, blueberries, sliced peaches.
  • Serve as is or spread on whole wheat crackers.

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Vegan Chickpea-Quinoa Soup Recipe

INGREDIENTS
  • 2-3 tablespoons olive oil
  • 3 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 cloves minced garlic
  • 1/2 cup carrots, chopped
  • 1 medium zucchini, chopped
  • 1 28 oz. can chopped tomatoes
  • 2 cans chickpeas (rinsed & drained)
  • 5 cups spinach, finely chopped
  • 1/2 cup quinoa
  • 6 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tbsp dried parsley
  • 1 bay leaf
  • 1 tbsp garlic powder
INSTRUCTIONS
  • Using a cast iron skillet, saute carrots, celery, onions, and garlic in olive oil for several minutes.
  • Place the mixture into a large cookpot.
  • Add remaining ingredients. Combine well.
  • Cover and cook over low to medium heat for 1 1/2 to 2 hours, stirring frequently.
COOKING UTENSILS
  • Cast iron skillet
  • Large cookpot with lid
  • Optional food processor for vegetable prep

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