Category Archives: Plant-Based Protein Mix

My Spicy Black Beans & Rice

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My High Protein Beans & Rice

My Spicy Black Beans & Rice

  • Servings: 4-6
  • Difficulty: easy
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Another rainy day! Lots of them, lately! And nothing conjures up the desire for a bowl of spicy black beans and rice, with a side of garlic bread and a bottle of Miller Lite, like a nasty, chilly, rainy day and the desire to watch old black-and-white movies. Maybe I'll move the fire pit inside, since the embeded one in the family room is on the fritz. Then again I have the coutertop fire pits for a back-up plan, and after a steaming hot bowl of this dish, a good book, an easy chair, and a chenille throw might be a better option anyway. Cozy naps are good too, right?


Spicy Black Bean & Tomato Sauce

  • 2 Tbsp coconut oil
  • 1/2 yellow pepper, diced
  • 1 small onion, diced
  • 3 large cloves garlic, minced
  • 2 tsp cumin seeds
  • 2 tsp black Nigella seeds
  • 1 cup vegetable broth
  • 1 splash fresh organic orange juice
  • 2 tsp maple syrup
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 1/2 tsp Himalayan pink salt, fine ground
  • 1/4 tsp black pepper, fine ground
  • 1 inch fresh ginger, grated
  • 2 Tbsp My Plant-Based Protein Powder, or use any flour for thickening
  • 1 can regular diced tomatoes
  • 1 can diced tomatoes, with green chilies
  • 1 can black beans, rinsed and drained
  • 4 ounces vegan pepperjack cheese

    • White Rice, cooked as directed

    Optional – top plated dish with:

  • 1 handful fresh parsley
  • 1 handful fresh basil
  • 1 whole lime, divided slices

Directions

  1. Saute cumin, NIgella, and mustard seeds in coconut oil just until they start to pop open, then add peppers, onions and garlic and cook until tender.
  2. Stir in vegetable broth, orange juice and maple syrup and stir to blend.
  3. Add the spices and protein powder and blend well.
  4. Add the tomatoes and black beans and heat until hot.
  5. Add the vegan cheese and cook until cheese is melted.
  6. Serve over steaming hot rice.
  7. Top with additional cheese and fresh herbs, if desired.

    8.  

    Note: Add additional vegetable broth if you prefer soup instead.


Chocolate Wallop Brownies

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My High Protein Brownies

Chocolate Wallop Brownies

  • Servings: 6-8
  • Difficulty: easy
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Let's put a twist on brownies you probably haven't seen before that are not only scrumptious but pack a healthy wallop. They turned out thick, gooey, and deliciously chewy, something a brownie lover just might find wanting!


Super Healthy Brownie Batter

  • 1 cup My Plant-Based Protein Mix
  • 1 1/2 cups fresh almond meal
  • 1/4 cup raw cocoa powder
  • 1/2 cup organic cane sugar
  • 1 tsp baking powder
  • 1 tsp vanilla bean extract
  • 1/4 tsp fine grain Himalayan pink salt
  • 1 Tbsp raw coconut oil
  • 2 Tbsp raw almond milk
  • 8 Majool dates, soaked, chopped, blended to chunky puree
  • 1/2 cup chopped organic raw walnuts
  • 15 frozen dark cherries, chopped
  • 1 Tbsp additional coconut oil, to oil the pan
  • 1/4 to 1/2 cup rum (I used Mount Gay)

Directions

  1. Smear coconut oil on the bottome and up the sides of a 8x6x2 inch Pyrex glass baking dish.
  2. Mix all of the above ingredients together and pour the brownie batter into the baking dish.
  3. Bake 45 minutes at 375 degrees, checking brownies every 15 minutes or so to be certain tops or bottoms do not brown too heavily.
  4. Add a folded piece of parchment paper and a moist (but not wet) paper towel to cover the pan during the later stage (once tops and bottoms start to show signes of deep browning).
  5. If desired, after brownies have been sliced and completely cooled, pour some rum over the top. This will add a little extra flavor boost (for some) and a little moisture (which keeps them from drying out while refrigerated).
  6. I intended to frost them with a chocolate ganache but they disappered before I could get to it, so do as you please at this point.

My Plant-Based Protein Powder

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My Plant-Based Protein Mix

My Plant-Based Protein Powder

  • Servings: varies
  • Difficulty: easy
  • Print

This protein powder is not for everyone and I get that. But everybody knows what a whackadoodle I am and how I like to create concoction from a food-warped-mind, and this is one of them. Although I love my plant protein mix from Orgain I also wanted something I could change-up, use in various ways, add different flavors and spices to and, well, get creative with. This absolutely hit the mark for me. I love, love, love it and it works for me. I'm not saying run out and buy all the ingredients. If you're a raw foodie or vegan you might have most of them onhand. I say dabble with what you have, enjoy the variations of what you can create, and put a little plant protein to work for you.


Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup garbanzo bean flour
  • 1/4 cup beet powder
  • 1/8 cup cardamon powder
  • 1/8 cup Maqui Berry powder
  • 1/2 cup lucuma powder
  • 1/8 cup cinnamon powder
  • 1/8 cup green tea powder
  • 4 Tbsp ginger powder
  • 1 cup hemp seed
  • 1/2 cup chia seed
  • 1/2 cup raw pecans
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup large flake coconut

Directions

  1. Blend all flours to combine.
  2. Add the powders and seeds and blend again.
  3. Add remaining ingredients and grind to a powdery mixture. Try to get it as smooth as possible but avoid mixing it for so long that it starts to clump up. If it does no big deal because you’re going to mix it with other ingredients later on that will take care of that.

Now hold-on and I’ll show you how to use it!

Chocolate Wallop Brownies

My Spicy Black Beans & Rice