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What a better way to start a Monday, fluffy slipper socks, over sized hoodies and a big plate of protein rich waffles for breakfast! I admit I was excited for winter time to come in, get the cosy clothes on and start making some tummy warming recipes, but after yesterdays 2 degree weather I think I have changed my mind!

Waffles are such a staple for me and I feel I have perfected them. This portion serves two or just one really hungry vegan so make accordingly ūüėČ ¬†I have found the blend of My Protein instant vanilla oats and their vegan blend active women vanilla protein to be the perfect pair in getting these waffles just right!

INGREDIENTS:

  • 140G INSTANT OATS*
  • 60G VANILLA PROTEIN*
  • 1 BANANA
  • 240ML ALMOND MILK
  • 1 TSP BAKING POWDER
  • TOPPINGS:
  • AGAVE OR MAPLE SYRUP*
  • STRAWBERRIES
  • PEANUT BUTTER*
  • CACAO NIBS*
  • CHIA SEEDS*

***SHOP HERE USING CODE “STEFUK” FOR 20% OFF***

 

 

METHOD:

 

  1. BLEND ALL INGREDIENTS APART FROM TOPPINGS UNTIL WELL COMBINED
  2. POUR IN A WAFFLE MAKER (SUCH AS THIS) AND COOK FOR 5 MINUTES

 

1.THE VEGAN BIG MAC:

2 Fry’s Family meat free burgers
1.5 sesame seed rolls
Shredded lettuce
1/4 onion sliced
2 slices violife vegan cheese

Gerkins

Sauce:
1/2 cup vegan mayonnaise
2 tbsp French dressing
3 tsp relish
1 tsp sugar
1 tsp red wine vinegar
1 tsp ketchup
1/8 tsp salt

METHOD:

  1. Peel, slice and steam potatoes until cooked
  2. Add to a baking sheet along with burger patties and cook for 20 minutes (flip burgers halfway)
  3. Slice the onion and lettuce
  4. Mix together the sauce ingredients until well combined
  5. Layer the burger with patty, sauce, onion, lettuce, cheese until all ingredients used
  6. Top the burger with a sesame bun and sprinkle chips with salt

2. THE VEGAN NANDOS

2 Quorn vegetable burgers
2 wholemeal pitas
2-4 tbsp nandos sauce
Nados peri salt
250g potatoes
Shredded lettuce
Tomato
Spicy Mayo such as sriracha

METHOD:

  1. Peel, slice and steam potatoes until cooked
  2. Dip burgers into Nandos sauce to marinate
  3. Add to a baking sheet along with chips and cook for 20 minutes (flip burgers halfway)
  4. Remove from oven and sprinkle chips with peri salt and return for 5 more minutes
  5. Toast pitas, fill with burger, lettuce, tomato and mayo
  6. Serve with chips and salad

 

3. CHUNKY MONKEY BEN N JERRY

2 frozen bananas
1/2 scoop vanilla protein powder
2 tbsp cacao nibs
2 tbsp walnuts
30g vegan fudge (i used free from factory)
1 tbsp syrup
1/2 tbsp cacao powder

METHOD:

  1. Blend the bananas, protein, vanilla until smooth
  2. Stir in half of the nibs, fudge and walnuts
  3. Pulse once to mix in
  4. Scoop out and top with other half of nibs, fudge, walnuts
  5. Mix together the syrup and cacao for a chocolate sauce!

 

FULL VIDEO HERE!! 

HEY GUYS! Welcome back to another recipe post, yes another pancake recipe post! oops. But they are just too good and there are so many ways to make them I have to keep sharing! These are the chocolate protein pancakes layered with runny almond butter, topped with syrup and nibs! Yes omg genius. Get in my belly. oh wait you already did.

INGREDIENTS:

60G vegan blend chocolate smooth by MyProtein (shop here using code STEFUK to save 20%)

4 tbsp flour or 5 tbsp oats

1 tsp baking powder

1 cup almond milk or other non dairy milk

1 banana

Layer with almond butter also from MyProtein

Agave syrup also from MyProtein

Nibs also from MyProtein

METHOD:

Blend together all ingredients except toppings

The mix should be really thick

Scoop out onto a heated pan and cook either side until sides are browning

Stack and layer with almond butter, nibs and agave!

Yes you did read that title correct, no your eyes do not deceive you. Cinnamon roll pancakes! Ok so I never used to like cinnamon until I started having turmeric lattes and cinnamon rolls (jeez I sound like an LA kid, am I lost?!). But true, cinnamon was never my thing but actually maybe the foods it was in was not my thing, so yeah basically I like cinnamon now! But only when in something super sweet. Like a cinnamon roll. Or cinnamon roll pancakes!

Now do not be fooled, these may look and sound unhealthy but in fact they are super healthy, made with a few simple ingredients and packed with plant protein … yeah I sold it didn’t I?

INGREDIENTS:

8 TBSP FLOUR OF CHOICE

60G PROTEIN POWDER (VANILLA – shop here using code STEFUK to save 20%)

1 TSP CINNAMON

1 TBSP COCONUT SUGAR (shop here using code STEFUK to save 20%)

1/2 BANANA

1 CUP ALMOND OR NON DAIRY MILK

1 TSP BAKING POWDER

1 TBSP MAPLE SYRUP ( shop here using code STEFUK to save 20%)

METHOD:

NOTE: THESE PANCAKES ARE VERY THICK AND FLUFFY DUE TO THE QUANTITY OF PROTEIN POWDER PRESENT

THE MIX SHOULD APPEAR SCOOP-ABLE RATHER THAN POURABLE FROM YOUR BLENDER

BLEND ALL THE INGREDIENTS TOGETHER MINUS SYRUP, SCOOP INTO PAN AND COOK EITHER SIDE UNTIL BROWN (MAKES AROUND 5 LARGE PANCAKES)

FROSTING:

1/2 SCOOP OF VANILLA PROTEIN POWDER

1 TBSP ALMOND BUTTER

1 TBSP SUGAR

ALMOND MILK TO GET THE RIGHT CONSISTENCY

STACK ALL PANCAKES AND LAYER WITH FROSTING, SPRINKLE WITH MORE CINNAMON AND SYRUP

 

Hi Guys!
My Name is Natalie Matthews.  I am an NFF bikini Pro, NPC Nationally Qualified bikini athlete, and Certified Vegan Chef.
I would love to share one of my favorite breakfast and post workout snacks that I have almost every day during prep. You can follow me on instagram here!
I enjoy starting my morning off with oats, berries, or a green smoothie, but lately, I’ve been combining everything into smoothie bowls.¬† I seem to never get tired of them.¬† They don’t take long to make and are packed with healthy ingredients to help you start the day off right.¬† This smoothie bowl is also perfect as a pre/post workout snack.¬† Eat this and conquer your day!
Green Boost Smoothie Bowl
Makes one bowl
Ingredients
3 oz of spinach (about 1 cup packed)
2 frozen bananas
2 pitted dates
2-3 tbsp peanut butter powder
1 tbsp flax or chia seeds
1 scoop vegan protein powder
Optional toppings:
berries: strawberries, raspberries, blueberries, or blackberries
dried fruit
granola
coconut chips
cacao nibs
oats
cereal
vegan chocolate chips
nuts or seeds
Instructions
Start by adding spinach to the bottom of a high-speed blender or food processor.  On top of the spinach, add bananas, dates peanut butter powder, flax seeds, and protein powder in that order.  Add some water if needed.
Blend thoroughly on high until you have a thick Ice cream consistency.
Pour the smoothie into a bowl and get creative with your favorite toppings.
This recipe could also be left as a smoothie by adding a half a cup of water or vegan milk and pouring it into a glass.  This is an excellent way to get a ton of nutrients on the go!

Hola amigas! I hope you are all having a really good week ūüôā I am bringing you something so exciting and trust me there will be plenty more recipes like this … healthy desserts with a protein punch twist! Oh yes. Healthy . Dessert . Protein packed. Need I say anymore?

I bought pretty much all ingredients from Myprotein, you guys know I am sponsored by them and this is because I LOVE their products, their vegan range is second to none. I got fancy in the kitchen today and went for this cookie dough recipe that was not only healthy but also bursting with protein to make it extra healthy .. i.e. post workout worthy if we were really going that far!

To shop any products from MyProtein please click here,¬†and use code STEFUK for 20% off, 100% commission made the month of August is being donated to Jubilee House, a home here in Glasgow for women and children escaping domestic abuse ūüôā

INGREDIENTS:

3 TBSP FLOUR

30G VANILLA PROTEIN POWDER

2 TBSP NUT BUTTER (I USED PEANUT)

2 TBSP LIQUID SYRUP

4 TBSP ALMOND MILK (ADJUST TO OWN CONSISTENCY LIKING)

2 TBSP DAIRY FREE CHOCOLATE CHIPS OR NIBS

 

 

METHOD:

  1. COMBINE ALL INGREDIENTS TO FORM YOUR COOKIE DOUGH!
  2. REFRIDGERATE AND KEEP FRESH FOR 2 DAYS
  3. ALTERNATIVELY ROLL OUT INTO ONE LARGE COOKIE AND BACK FOR 8 MINUTES (SHOULD STILL BE SOFT AND LET TO COOL FOR 10 MINUTES TO SLIGHTLY HARDEN) – COOK AT 175 DEGREES FAN OVEN

 

Hello everyone! Welcome back to Naturallystefanie.com. I hope you have all had a good week and are ready for the weekend … I know I am! I am bringing you a super healthy and tasty meal for you to try over this hopefully sunny weekend, Zahtar Tofu with fragrant rice in collaboration with HelloFresh! HelloFresh have launched a Flavour Generator which will help bring you some tasty new food ideas!¬†¬†https://blog.hellofresh.co.uk/flavour-generator/

The HelloFresh Flavour Generator allows you to pick your cuisine of choice and then a flavour such as spicy, tangy, sweet etc! The generator then outputs an amazing recipe that I bet you have never thought of yourself! I opted for middle Eastern and spicy and it came out with this Zahtar Tofu and rice! Well the recipe actually called for Salmon but I veganized it and made tofu instead! The generator is a great tool and highly convenient when you just do not know what to make! I will definitely be using it in the future for new recipe inspiration ūüôā

Check out the recipe below!

1 unit(s) Courgette

 1 unit(s) Garlic Clove

175 grams Basmati Rice

350 milliliter(s) Water

1 unit(s) Vegetable Stock Pot

 1 block tofu (firm)
1.5 tsp Zahtar Spice
 1 bag(s) Baby Spinach 

1.5 tsp Lemon

METHOD:

  1. Remove the top and bottom from the courgette. Cut the courgette into four long strips. Chop each strip into 1cm chunks. Peel and grate the garlic
  2. Heat a frying pan over medium heat and add a splash of oil. When the oil is hot, add your courgette and cook for 3 mins. Add your garlic and cook for 1 minute more before adding the basmati rice. Stir to coat your rice in the garlicky oil.
  3. Add the water (amount specified in the ingredient list) to the pan along with the vegetable stock pot and bring to the boil. Stir to make sure your stock pot dissolves. Once boiling, reduce the heat to medium, pop the lid on and cook for 10 mins.
  4. Whilst your rice cooks, get on with the rest of your prep. Place the TOFU on a foil lined baking tray and sprinkle over half of the zahtar spice. Use your hands to make sure the zahtar spice is evenly spread over each salmon fillet. Season each TOFU SLICE with a pinch of salt and keep to one side. Preheat your grill to its highest setting.

  1. When your rice has been cooking for 10 mins, remove the pan from the heat, pop in the baby spinach and put the lid back on. Leave the pan to one side for 10 mins. The steam in the pan will finish cooking your rice and wilt your spinach.
  2. Zest and juice the lemon. Mix the remaining zahtar spice with a pinch of lemon zest and 1 tbsp of oil per person. Season with a pinch of salt and stir well.Finish your rice by mixing through the ground coriander. Taste and season with salt and black pepper if you feel it needs it. Add a dash of lemon juice and a pinch of lemon zest if it needs a bit of zing!
  3. Serve your TOFU on top of a bed of your fragrant rice and finish with a drizzle of your zahtar dressing. Enjoy!

CHECK OUT THE FLAVOUR GENERATOR HERE 

 

 

Hi Naturally Stefanie Crew! My name is Ivy and Im obsessed with Mangos and Green juice! To make a long story short about 11 years ago I was really really sick. I was in and out of the hospital, put on¬†awful prescription medications that only seemed to make things worse. It was in that time that I wanted to take back control over my health and dive deeper into connection with my body. I did not want other people to communicate the messages my body was¬†after all, sending me! It was¬†around this time I fell in love with juice and the way it made me¬†feel. As I began to get more clarity and understanding my love for juice grew and my knowledge of the depth and complexity of the body grew also. I wanted to help everyone around me and if I¬†didn’t know how, I wanted learn for them, so I could them help others in their similar situation.¬†
Here I am 5 years into owning my own juice¬†company, and now a certified herbalist, my crazy concoctions are still developing and my love affair with ” the green stuff” continues. Below are some of my most favorite juicing tips.
Plan a head: So much easier said than done. But know you will need to make  a mess in your kitchen. Purchase produce ahead of time, when your feeling great and focused. You WILL have days when you JUST DONT FEEL LIKE IT. Plan a head for those, and be prepared.
Storing Juice: Store juice in sealable glass containters, and make sure the containers are FULL to the top so air cannot kill the enzymes and create bacteria. Mason jars work great, old komchua bottles work awesome, or even old cleanse drinkbar bottles, just make sure everything is clean to prevent spoilage. Juices should be stored no more than three days, however, lemon acts as a preservative and can give your juices a little bit longer in the fridge. Also remember, KEEP THEM COLD. ALWAYS. ALWAYS ALWAYS.
Eating and Juicing.¬†Remember Juice is best on an empty stomach and by itself.¬†Sometimes, however that is just not possible. In our #30daysofjuice there is NO RULES. ¬†Drink your juice with a bowlof ice cream or a burger, we don’t care. JUST GET IT IN.¬†¬†This is a judge free challenge and a chance for you to create great habits. The likely hood of you consuming your juice while dowing fries is not high, however, should it happen, ITS OK. ITS CALLED LIFE AND A WAY TO GET THAT JUICE IN AND A POTATO, its ¬†a vegetable, right?
FRUIT/ VEGETABLE RATIO. Now I know I said there was no rules, and THERE IS NOT. But, try to get your juices at least 70% vegetable or higher. If you get in all apple and carrot, THAT IS OK. Just when you CAN focus on it, or are preparing for a few days worth of juice, stick to cucumber and celery as your base, and add in fruit AT THE END, making sure you got in all your leafy greens.
Purchasing Juice: Now we all know making juice at home is best, but sometimes it is not practical and that is what drinkbar is for! When you are out in about, try to get vegetable based juices, NONHPP, and ALL ORGANIC. It is extremely important to reach for organic, as juicing pesticides is never a great idea!

GREEN JUICE RECIPE:
ORGANIC Is so important!! Try your best when juicing at home to buy all organic and if you cannot find it, try to substitute when possible, I.E. spinach for kale. etc.

1 medium FUJI APPLE 

4-5 kale Leaves, ( STEM AND ALL)

2-3 celery stalks

1-2 medium cucumbers ( peel included, unless not organic then peel)

1 half lemon, cut off peel.

knuckle size of ginger. ( I like alot, ūüôā but if this is your first time, start very very small, nickle size or less.)

It is important to follow the kale with a base, i.e. cucumber or celery. This will help push the juice out from the leafy kale. You can add more apple to your liking, although less is best when we are discussing a daily green juice!
Also, add a plastic grocery bag into pulp shoot for easy clean up. Making this easy, will make you more likely to do it.
Juicing enough for several days is also recommended, but make sure you close them in tightly sealed jars. Canning jars work great, but so does other bottles. Glass is best, but anything to make juicing easy IS GOOD.
Juicing 101 EBOOK. A How To Juice At Home. Plus shopping guides, recipes and More.

We all want to eat healthier, but sometimes the thought of making extravagant raw meals that take 5 hours is just not an option. Fear not humans. I have your back. Easy meal prep of 3 meals that you can make on Sunday night and will last you for breakfast lunch and dinner Monday-Wednesday.

  1. OVERNIGHT OATS

1 SERVING (MAKE NIGHTLY OR PREP ALL 3 IN ADVANCE):

60G OATS

300ML ALMOND MILK

1 TBSP COCONUT SUGAR

1 TBSP CACAO NIBS

1 TBSP CHIA SEEDS

15G VANILLA PROTEIN

20G NUT BUTTER

ADD ALL INGREDIENTS TO A JAR AND MIX. REFRIGERATE OVER NIGHT

2. LENTIL BOLOGNESE

3 SERVINGS:

300G PROTEIN PASTA

3 X 400G TIN LENTILS

300G SALSA

BUNCH CILANTRO

COOK PASTA ACCORDING TO INSTRUCTIONS

MIX IN COOKED LENTILS (USE TINNED AND WASH)

MIX IN SALSA AND CILANTRO

SALT AND PEPPER TO TASTE

DIVIDE INTO 3 TUBS

3. MEXICAN BOWL

3 SERVINGS:

225G QUINOA

3 X 400G TIN MIXED BEANS

1.5 TINS SWEETCORN

1.5 AVOCADOS

300G SALSA

JUICE OF 3 LEMONS

600G LETTUCE

BUNCH CILANTRO

COOK QUINOA ACCORDING TO INSTRUCTIONS

MIX IN TINNED AND WASHED BEANS AND CORN

MIX IN SALSA

DIVIDE MIXTURE BETWEEN 3 TUBS

ADD SLICED AVOCADO, LETTUCE AND SOAK IN LIME TO FLAVOUR AND PRESERVE

SALT, PEPPER AND CILANTRO TO TASTE

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