Mocha Protein Smoothie

Hello, hello! I'm back in Colorado after a few weeks of cross-country travel. If this space has felt a little quieter than usual the traveling is why. I was able to get ahead and post some while away but not quite at my usual capacity.

The travel was a mix of work + play, starting with California for ExpoWest, a trip to Crested Butte with Chris, and then visiting my family in Ohio. There always seems to be a busy season with travel and I've just about wrapped it up. It definitely feels good to be home.

While you may see a few day gap between posts over here, you can always check out my Craftsy page to see what I'm cooking up over there. Posts go up about once a week and are a mix of new recipes and recipes I've posted here but tweaked for even more tastiness. 

This mocha protein smoothie was a recent favorite, and I just had to share over here as well.

This smoothie is flavored with instant coffee grounds (this fair trade company is my favorite for instant coffee) and cocoa powder, with a few other additions like dates, banana, and a drizzle of maple syrup. The banana flavor barely comes through, if you're not too keen on banana smoothies. It's used more for creaminess here.

While I do use protein powder from time to time I also enjoy trying to make smoothies, oatmeal, chia pudding, etc. with protein-packed pantry staples instead of store-bought powders.

The protein sources I chose for this smoothie were:

• hemp seeds
• chia seeds
• cashews
• soy milk

This smoothie is small but mighty. Each 12oz serving packs in approximately 440 cals - 17g protein - 11g fiber and a hefty amount of calcium, magnesium, and potassium. 

And the mocha flavor is spot on. It's lightly sweetened and a definite pick me up in the morning. You can eat breakfast and drink your daily cup of coffee all in one!

For more photos + recipe details visit my recipe on Craftsy:

---> Mocha-Flavored Vegan Protein Smoothie <---

You can also check out my other Craftsy recipes by visiting my personal blog page, HERE.

Also! The winner of The Complete Vegetarian Cookbook giveaway is: Emma! Her cooking disaster sounded like a doozy!

"I've started making homemade kefir and mine bubbled up and over the jar when I was gone, and I came home to find four cups of kefir that had spilled all over the counter, onto the floor, and into the heat/AC vent....now every time the heat comes on I smell tangy fermented milk. I could use this book for inspiration for "put-together" recipes, instead of my usual "fly by the seat of your pants and toss together whatever I have" recipes."

Thanks to all who entered and congrats to Emma! I'll be emailing you soon.

Ashley

Double Chocolate Coconut Cookies

Have you come out of the New Year slump yet?

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

Or did you cruise on by the slump and start 2015 at 110%? If you did, I’m jealous. It definitely took me a good two weeks to get my act together. I had a major 2014 hangover. To say that I felt similar to the way a turtle moves would be pretty accurate.

I was definitely working and had jobs coming in, but my goodness, I was in need of a major re-boot. Instead of freaking out about my turtle-pace, I tried to embrace it (keyword: tried). I succeeded for the most part, getting the work done I needed to, but taking the days as they came. Not freaking out if I didn’t get 537 things done in a day.

I also majorly changed up my workout routine and joined ClassPass for the month of January (generously given to me by the people at CP to try out for 1 month).

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

ClassPass didn’t ask me to write any type of blog review, but since I pretty much credit CP for getting me out of my New Year fog I just had to mention it. Gina’s book also helped immensely!

I’ve been a worker-outer for a very long time. It all started with high school sports and it was something I have naturally continued ever since. It’s just part of my normal. I jump around from lifting, cardio, HIIT, lots of walking, cycling, snowboarding, snowshoeing, and on + on. Being active is one of the best parts of my day.

However, I never realized how much of a workout slump I was in until I started going to a handful of different studios around Denver this past month using ClassPass. I finally tried barre (love) at a few different studios and took some super intense HIIT classes that kicked my booty. Can I just tell you how nice it was to have someone else telling me what to do and when to do it? I didn’t have to think about my workout at all, except to keep telling myself I could make it through the class (they were a major challenge). Despite being pushed to my max at every class, I always left feeling so mentally clear and refreshed.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

Before I go on and on about how much I loved the classes, the moral of the story is that all I needed was a little daily changeup to get back on track with all other aspects of life.

No detox necessary, just a little ass-kicking.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

And cookies. Always cookies. In moderation, of course.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

I’m feeling more than ready to take on 2015, and I hope you’re on your way, too!

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

So, cookies!

They’re double-stuffed with chocolate and laced with toasted coconut. Yes, you read that correctly. They’re a plump and doughy cookie, and you’ll only need ONE bowl for all of the prep!

And did I mention they’re not only gluten-free but also vegan? And the only flour you need is oat flour?

And why aren’t you in the kitchen making them yet?

Seriously. Get to it!

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

Print Recipe!

adapted from my: Peanut Butter Chocolate Chip Cookies (vegan + gf)

Double Chocolate Coconut Cookies

gluten-free, vegan // yields appx. 36 cookies

• 2 tablespoons ground flax meal + 1/4 cup warm water
• 3/4 cup natural creamy almond butter
• 1/2 cup pure maple syrup
• 1/3 cup melted unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 1 cup old-fashioned rolled oats (gluten-free if needed)
• 3/4 cup gluten-free oat flour (gluten-free if needed)
• 2/3 cup partially ground rolled oats (gluten-free if needed)
• 7 tablespoons unsweetened cocoa powder
• 1/3 cup muscovado sugar (or coconut sugar/sucanat/pure cane sugar)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened shredded toasted coconut
• 1/2 heaping cup dark chocolate chips (vegan if needed)

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened. Let sit for 5 minutes to gel. Add in the almond butter, maple syrup, melted coconut oil, and vanilla. Stir until fully combined.

Add in all of the dry ingredients except the coconut and chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the coconut and chocolate chips. Let sit for 5 minutes to thicken.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands (no need to be perfectly smooth). The dough will be a bit sticky but should be able to form into balls. If too sticky add 1 tablespoon at a time of ground oats and stir. Place on a baking sheet with about 1 1/2 inches between each cookie (they barely spread). Repeat until cookie sheets are filled and bake for 10-14 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool but should have a doughy interior.

notes:

• If your almond butter is oily, be sure to stir it extremely well. You may also need to use 2-3 extra tablespoons of ground oats and a 1-2 teaspoons more sugar.
• You can grind rolled oats into partially ground oats in your blender or food processor. Look for a coarse texture about halfway to flour. You can then grind rolled oats into flour. Sift any large pieces out.
• You should be able to sub butter for coconut oil and honey for maple syrup if desired.
• To toast the coconut: Use unsweetened, shredded coconut. Preheat oven to 300° F. Spread in an even layer on a baking sheet. Bake for 8-14 minutes, turning every 2-3 minutes until golden brown. Watch closely as it burns easily.

Or, roll 2 balls of dough, smash them together and then flatten to 1/4-inch thick. Bake for 8-10 minutes and the outcome is what you see below! Me? I like a variety of both.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) | edibleperspective.com

Moral of the story: Get out and move a little, try something new, and then have a cookie.

Ashley