Vanilla Zucchini Protein Mug Cake

So, I’ve got this garden and it’s literally giving birth to multiple zucchinis a day that it’s so hard to keep up with them! Not that I don’t love them or anything crazy. Just stop growing!

Zucchinis or not, I’ve been giving them away to friends, neighbors and eating them on almost a daily basis. They are super good for you. Rich in fiber, very low glycemic load, and fill of potassium and vitamin A and vitamin C.

And you can do anything to it. Eat it raw, grill it, bake it, sauté it, or add them to your baked goods which is what I’ve been doing lately. I’ve been adding so much zucchini in my oats for breakfast. Keeps me filled for the rest of the morning!

My awesome neighbors invited us over for a 4th of July BBQ and I made this Paleomg’s recipe for chocolate zucchini bread and added my own dark chocolate syrup to drizzle over it.

It stirred up the idea to do a protein mug cake. I love how moist and delicious it is. Not super sweet but super easy to make!

Just gather up these ingredients below. Mix the dry in a separate bowl before adding in the wet with the zucchini. It should be a green dough consistency. Don’t let the color freak you out, it’s from the greens in the Vega powder! Pour mix into a greased mug or soufflé dish (really, whatever you have on hand will work). Microwave for 2 minutes and you have your DELISH moist mug cake. Sit back and share this with your partner or not!

*vegan, gluten-free and dairy-free

  • Nutrition Facts: 174 cal, 5 g fat, 15 g carbs, 23 g protein (without white chocolate chips)
  • Dairy-Free Berry Protein Ice Cream

    When I first received an ice cream maker as a gift last year, I became obsessed with it and made every flavor in the book. Even a raspberry Merlot sorbet! Yes, with real wine!

    Then, I learned of my Leaky Gut issue and decided to take things back a notch immediately. It’s in the middle of the summer and store bought dairy-free ice cream can take a toll on your budget. I mean, healthy food IS expensive.

    But it doesn’t have to be! I decided to whip up some dairy-free ice cream of my own. This one is super delish and has me coming back for more. People! Moderation is key!

    Gather these super, super easy ingredients below and dust off your ice cream maker!

    Mix them all together in a separate bowl, add to your ice cream maker, turn it on and let it run for 10 minutes. Make sure you come back and check on it a few times. Over churned is not a pretty look!

    Pour the creamy mixture into a tupperware and stick it in the fridge overnight or at least 2 hours. Remove from the fridge 15 mins before serving.

    Top it off with your favorite chocolate syrup (I make mine homemade with almond milk), fresh berries, or shredded coconut. Really, whatever makes your heart go wild!

    Here’s mine with fresh berries. Enjoy!

    img_8538

    Nutrition Fact:

    Serves 4 – 202 calories, 14.5 g fat, 7.8 g carbs, 8.8 g protein

    *Note: Vegan, gluten-free and dairy-free

    Vegan Lemon Blueberry Protein Mug Cake

    All this rainy, cold weather lately has been making me wish it were spring already. Mother Nature has been crazy. But let’s talk about how good this recipe is. Who doesn’t love lemon and blueberry together? This one tastes almost just like my lemon blueberry pancakes I’ve made in the past. Talk about a trip down memory lane. It’s so flavorful and really hits the spot. I made this recipe with Equip Foods Prime Plant in vanilla. It is 100% plant protein. But really any vanilla flavor plant based protein will do the trick.


    Prime Plants Vegan Protein Powder | A Blend of Hemp Protein, Sacha Inchi Protein, Pea Protein and Pumpkin Protein | (Vanilla)

    If you tried the recipe on my last blog  Chocolate Peanut Butter Protein Mug Cake you’re going to like this vegan, healthy, low calorie recipe. I’m not a vegan, but sure love eating this delicious treat!

    Vegan Lemon Blueberry Protein Mug Cake

    Servings: 1

    Prep time: 5 mins

    Cook time: 1-3 min
    INGREDIENTS
    1 scoop vanilla plant protein (I used Equip Foods)
    1 tbs coconut flour
    ½ tsp baking powder
    ¼ milk choice or water (I used unsweetened vanilla almond milk)
    ¼ tsp lemon zest
    2 tsp juiced lemon
    Small handful of fresh blueberries
    DIRECTIONS
    1. Grease mug with coconut oil spray (any cooking spray will do)
    2. Combine dry ingredients in mug
    3. Add wet ingredients with blueberries (save some for the topping!) and mix. Batter should be creamy. If needed, you can add more liquid.
    4. Place in microwave and heat for 60 seconds or until center is done.
    5. Top it off with some fresh blueberries.
    6. Let it cool down a bit. Blueberries will be hot. Enjoy!
    Side hacks: If you do not have a fresh lemon on hand, 1/4 tsp lemon extract will work just fine. Careful not to overload on it!

    img_6381

    Nutrition Facts: 181 calories, 7.1 g fat, 18 g carbs, 17 g protein