vegan cookies + 30 minute treadmill workout

Happy Tuesday everyone!

I’ve got two things for you today. Two REALLY awesome things!

They are; a RECIPE + a Treadmill Workout for you to do next time you’re at the gym (especially if you find yourself lacking motivation some days, like me)…

I’ll start with the fun stuff (no, not the treadmill workout …)

This recipe was taken and adapted from Oh She Glows recipe for ‘The Ultimate Vegan Oatmeal Raisin Cookie”

Yes it’s true that VEGAN does not always equate to HEALTHY. So health nuts beware… However; this recipe is fabulous if you want to do some baking with ingredients that you probably already have in your pantry.

These cookies were soft, gooey, sweet and impossibly delicious!

You could add in various nuts, or substitute the raisins for dried cranberries/chocolate chips if you so desired! Instead of only using walnuts like the original recipe did, I threw in almonds as well.

Ingredients:

• 1 cup walnuts
• 3/4 cup almonds
• 2 cups regular oats, divided
• 3/4 cup Gluten-Free Flour Blend
• 1/2 cup Brown Sugar (feel free to use substitutes here)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup pure maple syrup
• 2 tbsp almond milk
• 3.5 tbsp coconut oil
• 2 tsp pure vanilla extract
• 2/3 cup raisins

Directions:

1. Preheat the oven to 350 degrees
2. Coarsely grind the walnuts in a food processor
3. In a separate bowl, mix together the flour, baking soda, cinnamon, half of the oats and sugar
   
4. Add these dry ingredients to the food processor – blend with walnuts
5. Soften the coconut oil in the microwave – mix in the maple syrup, almond milk and vanilla
6. Add the wet mix to the food processor as well, mix until everything is combined!
7. Remove contents from food processor, into a big bowl
8. Add in the remaining oats, and the raisins
9. Roll the dough into little balls and place on the cookie sheet
10. Flatten with a fork, and bake for 10 minutes
11. Let the cookies sit for 2 minutes, transfer to a wire cooling rack – and VOILA!

ENJOY with a warm cup of tea or coffee, and you’re happy!

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After you indulge in too many of these cookies, you’re going to want to try this super sweaty workout.

It’s interval-based, so there’s varying periods of high-intensity sprints alternated with some light jogging.

The 30 minutes FLEW by for me, and I hope that happens to you as well! It’s a great workout to beat the gym-blues when you get bored with your usual workouts.

Try these out! Both the recipe and workout!

Leave me a comment below and let me know what you think.

Crazy Sexy Hummus!

Happy Hump-Day !

This week has FLOWN by for me. Between a quiz, a final exam, working, seminars and all that came in between – I managed to find little time to blog. With my lack of blogging though, came a nice long lost of future post ideas, so stay tuned for what’s to come!

Where to start…

On MONDAY – My Split Green Pea Hummus Recipe (click to check it out!!!) was posted on KrisCarr.com!

  (This particular batch that’s pictured here had chick peas mixed in as well, which is why it’s not green)

I was beyond stoked about this, especially since this is actually a recipe that I really enjoy. Most people will traditionally make their hummus with chick peas, but what happens when you don’t have any of them on hand?

I figured lentils would do the trick (split green peas to be more specific), so I tried it and it was a success!

If you’re expecting that ‘chick-pea hummus’ flavour, you might be slightly disappointed – so don’t hold it to that standard! It’s a different texture but it tastes AH-mazing!

Let me know if you have a chance to try it out.

Also, I did some recipe experimenting with a friend last weekend…

Using my Quinoa Revolution Cookbook that my sister gave me for Christmas!

This book has been wonderful so far, especially if you are a vegetarian looking for recipes that will give you an added source of protein (it’s a super food because it contains all 8 essential amino acids). Quinoa is amazing for that!

This recipe was actually quite simple to make – maybe because we had to power of 2 people working away at it, but all in all it was quite basic.

There are no lasagna noodles either, just quinoa! Sure, it’s not a TRUE lasagna – but it’s definitely a healthy alternative, and believe me there was NO shortage of taste (I know because I’m eating the leftovers right now!)

It kind of fell apart in the photos…. oops!

This recipe has been modified slightly from the original in the cookbook Quinoa Revolution

What You’ll Need.

• 2 cups water
• 1 cup quinoa
• 2 Tbsp. Olive Oil
• 1 chopped onion
• 1 cup of mushrooms
• Garlic, minced
• 2 cups of tomato sauce
• 2 cups of cottage cheese
• 1 egg
• 1/4 cup of parmasean
• 2 Tbsp. Basil and Oregano
• 1 chopped Zucchini
• 2 cups of fresh spinach
• 1 cup of mozzarella

Directions.

1. Preheat oven to 350, spray a square casserole dish with cooking spray
2. Cook quinoa according to directions, and spread at the bottom of the pan
3. Saute onions, mushrooms, garlic and tomato sauce in a pan
4. Combine cottage cheese, egg, Parmesan and herbs
5. Spread 1/3rd of the tomato sauce over the quinoa, then layer ALL zucchini, then all of the cottage cheese mix, then 1/3rd of the tomato sauce mix, then the spinach, then the tomato sauce remainder, and finally the mozzarella on top!
6. Bake for 35 minutes, until the cheese is  bubbling!

Good Luck!

You won’t be sorry if you try this, and you’ll have lunch leftovers for a couple of days (and who doesn’t love that!)

What’s your favourite way to eat quinoa?

Leave me a comment below, I love to hear from whoever is reading!