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Raw Banana & Oat Powerballs

I’ve been trying to kick sugar for a while now. Habitually it was easy to sit down after dinner and crush some vegan ice cream or some other treat. I’m on this little junket to optimal health, though, so I needed to figure out some way to get some sweetness at night but also make it something that is good for me.

I searched around the internet for a decent recipe and most had some sort of non-vegan item in them, the most prevalent being honey. As we all know now, there are so many replacements for that though, it was not an issue to switch things around. Most had chocolate chips and while I do love chocolate chips, I ended up swapping them out for this recipe. You can’t get any easier than this recipe!


2 Ripe Bananas
2 cups quick oats
1/4 cup raisins
1 teaspoon cinnamon
1 tbsp maple syrup
1 scoop Naked Pea Protein

Peel the bananas and mash them in a bowl. You want them as ripe as possible, the riper they are the sweeter they are; that’s why banana bread is so righteous because those bananas are so ripe they are near death. Add a cup and half of the oats and the other ingredients to your bowl and mix well. Depending on how sticky the mix is, add the other half a cup of oats.

Roll the mixture into one inch balls and let sit for two hours.

You are ready to go. These should last a few days in the fridge. They will get darker as the days go on and those bananas start to pass. I wouldn’t go beyond a week as long as they are in an air tight container.

Mason Jar Creations: Curried Chickpeas w/ quinoa and lentils

Like many of the “regular” post series I start here, they fizzle quick. I’m going to try my best to revamp this one because I post a pic of them each week on Instagram, so why make the effort there and not share here? Here we go and here’s hoping for consistency!

I changed up my normal formula with this weeks set of jars. Normally I like to add at least one green to the recipe. This week I intend to bring a salad each day to eat with my lunch. So, I figured I could get away with skipping it and adding something with more protein. I’m wrapping up the second week of a new workout routine and could use some help with muscle recovery.

I curried some chickpeas (1 can) in a spice mixture that I came up with that is similar to garam masala spice mix; but more heavy on the cumin and curry powder. I sauteed it in a bit of soy-milk as well. I prepared some tri-color quinoa (1 dry cup to 2 cups of water) and finally, I cooked up a bit of green lentils (1 dry cup to 1 1/4 cups water with 1 cup of veg broth).

Once it all cooled down I jarred it up, put lids on em and they are waiting to be eaten.

I can’t wait to go to work!

Sriracha Mac

I am really excited to share this recipe from the new cook book “YumUniverse Pantry to Plate,” by Heather Crosby. Be on the lookout for a write up on the book in the next few days. Heather does an amazing job whipping up creative dishes from every day ingredients that are not  hard to find. That’s not to say that you shouldn’t feel adventurous with the recipes here, the templates are there, and she leaves the endless possibilities to you.

Here’s the recipe, I can’t wait to make it myself!


Sriracha Mac

photo courtesy of Heather Crosby

Serves 4+

I discovered the magic of Sriracha in my mac and cheese at a vegan diner in Chicago, and I’ve been hooked ever since. For a simple-yet-decadent version, skip the Sriracha, ginger, and scallions. Try adding your favorite veggies or switching up the delicata for sweet potatoes or any other winter squash.


One 12-ounce (340 g) package gluten-free macaroni noodles
2 cups (230 g) peeled, seeded, and diced delicata squash, steamed
¾ cup (180 ml) water
½ cup (70 g) raw, unsalted cashews, soaked for 4 to 6 hours, drained, and rinsed
1 garlic clove
2 teaspoons fresh lemon juice
2 teaspoons unrefined coconut oil
1 teaspoon nutritional yeast
1 teaspoon sea salt, plus more to taste
1 teaspoon Sriracha (or any similar style hot sauce), plus more to taste
½ teaspoon peeled, minced fresh ginger, or ¼ teaspoon ground ginger (optional)
4 scallions, sliced
Toasted sesame oil (optional)


Get a large pot of water boiling and prepare the macaroni noodles according to the package instructions.

While the noodles cook, combine the squash, water, cashews, garlic, lemon juice, coconut oil, nutritional yeast, salt, Sriracha, and ginger in the blender and purée until ultra-smooth. Taste and add more Sriracha if you like. Transfer to a large pot heated to low.

Drain the noodles and dump into the pot of sauce; add the scallions. Stir together, seasoning with more salt if necessary. Drizzle with toasted sesame oil if you like and serve warm.

Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Baked Stuffed Falafel

stuffedfalafelMy wife made an absolutely amazing dinner tonight and I wanted to share it, she said it was ok I promise!

The ingredients for each part of the recipe is below.

Preheat over to 400 degrees

Prepare the falafel per the package.

While the falafel sets, cut your peppers in half length wise and scoop out the seeds and stuff inside.

The falafel should be set and you can fill the peppers with the falafel mix and put in the oven for 50 minutes.

Bring one cup of water to a boil. Once it’s boiling remove from heat, add couscous and cover.

Peel 1/2 of a cucumber and dice it. Dice the tomato. You should be able to fluff the couscous by now so go ahead and do that. Add the olive oil, parsley, sunflower seeds, pepper, tomatoes and cucumbers to the Couscous and mix well. Set aside.

For the sauce there is no particular order to add and mix the ingredients. I put the mayo in first because it was the largest portion of the sauce. I did use 1/4 tsp of sea salt but found it to be a bit to salty, that’s why I recommend you salt to taste.

At this point the falafel should be at least half way done. Take the tabouli and sauce and refrigerate until the falafel is done.


1 package of Fantastic brand falafel
3 medium-sized peppers

1 cup couscous
1/2 cucumber
1 vine ripened tomato
1 tbsp parsley
3 tbsp olive oil
2 tbsp sunflower seeds
1 tsp pepper

Dill Sauce
1/2 cup Just Mayo (or other vegan mayo)
1 1/2 tbsp non-dairy milk (I used almond)
1/2 tbsp lemon
1 tbsp dill
1/4 tsp garlic powder
salt to taste