Tag Archives: Breakfast

Gluten Free Pumpkin Spice Parfait

You know what… I’m over fall. There, I said it. I need to be in a climate where it is 72 and sunny 364 days a year, with maybe one rainy day to lay in bed and not feel guilty about it. I wish I could be into the idea of scarves and sweaters and jumping in leaves and carving a pumpkin but I’m just… not.

gluten free pumpkin spice parfait | almost getting it together

Passionate, however, about granola.

I’m a summer girl. My style is very West Coast, California girl. I like wearing minimal clothing (denim shorties and sheer tanks 4ever). I like warm weather things, like running outside and surfing and drinking wine outdoors. I like being tan. Blame it on my Mediterranean blood but you know what? I am an unabashed, unashamed sun worshiper (I wear SPF though, so give me a break).

gluten free pumpkin spice parfait | almost getting it together

The anti basic-bitch #PSL.

You know what I can get behind? Pumpkin because I’m trying to see at night and it’s kind of delicious. Yay, seasonal produce. I’m writing this at 11:30 at night after drinking a glass (or two) of wine… can you tell? Anyway, this dessert/breakfast/snack is ON POINT. Trust me on this one. The one thing I’m always right about is food deliciousness (JK I think kale is delicious and most people probably don’t so I’m not 100% normal).

gluten free pumpkin spice parfait | almost getting it together

Gluten free pumpkin spice parfait.

5.0 from 1 reviews
Gluten Free Pumpkin Spice Parfait
 
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Author:
Recipe type: Dessert, Snack
Cuisine: Gluten Free
Serves: 1 serving
Ingredients
  • ½ cup pumpkin puree
  • ½ cup 0% Greek Yogurt
  • 2 tbsp Purely Elizabeth Pumpkin Fig Granola
  • 1 tbsp vanilla protein powder (I used Vega Performance)
  • ½ tsp pumpkin pie spice
Instructions
  1. Place pumpkin puree in a small bowl.
  2. Mix protein powder and pumpkin pie spice in pumpkin puree.
  3. Place ½ pumpkin mixture in serving dish of choice.
  4. Place ¼ cup Greek yogurt on top of pumpkin.
  5. Place 1 tbsp of granola on top of yogurt.
  6. Repeat with remaining ingredients.
Nutrition Information
Serving size: 1 Calories: 217 Fat: 3.7 g Saturated fat: 1.8 g Carbohydrates: 26.2 g Sugar: 11 g Sodium: 172 mg Fiber: 4.9 g Protein: 21 g

Chat with me:
Do you love fall? Do you hate fall? Are you indifferent about seasons because you live somewhere where there are no seasons?

Now Trending – Best Links Week of 9.22

Photo credit 1 / 2 / 3 / 4

Words have had a little bit of trouble coming to me lately. I’ve been feeling a bit of writer’s block. This into is surprisingly difficult to write, so, here are the best links I’ve found to share with you all this week.

Travel + Lifestyle
I’m all about the wellness-retreat as vacation vibe. Lee from Fit Foodie Finds went to Mountain Trek in British Colombia for a week of detoxing so I now naturally want to go there.

I love Anthony Bourdain. He has my dream job. You should probably watch his show on CNN, Parts Unknown, if you don’t already. Loved this long read about how he has unwittingly become the future of news reporting just by traveling and eating.

18 Things That Don’t Matter Once You’re 25. Wearing make-up: check, going to Cancun: check (but I wouldn’t say no to Tulum), how cool your Friday night plans are: triple-check.

Thought Catalog is usually 95% junk but they nailed the 8 Stages of Studying Abroad on the head.

Food
I used to think I hated both beets and goat cheese but then realized I was crazy and both were delicious (well, I ate a beet to impress a boy last year and realized I loved them). What could be better than a beet and goat cheese stack?

I’m not so secretly obsessed with grits because I kind of grew up in the south and they are delicious. What could be better for fall than pumpkin bacon grits with poached eggs?

How did I miss these oatmeal chocolate chip breakfast cookie bowls from Half Baked Harvest?

Running
Did you catch my posts about fall marathon season on Purely Elizabeth‘s blog? Check out my marathon training tips and running nutrition tips.

I have some weird perversion with ultra-marathons. I’ll never run one (I mean that) but I seriously read or watch anything I can get my hands on about them. Emily from Sweat Once a Day just did one of the hardest 100-milers, Pine to Palm, in Oregon.

Not necessarily 100% running, but I did this medicine ball core workout by Pumps and Iron the other morning and it was so, so hard.

The 25 Worst Questions to Ask a Runner. There are 26.2 miles in a marathon every. time.

Chat with me:
Do you love Anthony Bourdain as much as me? Have you ever ate a food to impress someone you were on a date with? What do you do when/if you get writer’s block?

Gluten Free Breakfast Quesadilla

gluten free breakfast quesadilla | almost getting it together

I am a creature of routine and habit so it’s really easy for me to eat the same 10 things in a various rotation probably 75% of the time. Breakfast is usually oatmeal, a smoothie, or lately, yogurt with fruit and nut butter. Lunch is typically a salad. For dinner, I’ll eat grilled fish/chicken and veggies, a turkey wrap, or random things I find in the fridge.

gluten free breakfast quesadilla | almost getting it together

For some reason one Sunday (because that is the only day I can switch up what I eat on a whim) I decided I needed Tex-Mex in my life so I made this breakfast quesadilla. Funny story, according to the notes on my computer, I made this recipe in July. Whoops. I also have a recipe from June that I have yet to post. And I ate two batches of a recipe before I even photographed it. I’m basically a failure as a blogger.

gluten free breakfast quesadilla | almost getting it together

Bastardized Mexican food.

Anyway, I can’t wait to recap Ragnar tomorrow and Wednesday, but it’s Sunday night as I type this and I am exhausted so here is a breakfast quesadilla that you can make for dinner tonight. Or breakfast if you’re not like me and stuck at a desk.

gluten free breakfast quesadilla | almost getting it together

Gluten Free Breakfast Quesadilla

5.0 from 1 reviews
Grilled Vegetable Breakfast Quesadilla
 
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Author:
Recipe type: Breakfast
Cuisine: Tex-Mex, Mexican, Gluten Free
Serves: 1
Ingredients
  • 1 brown rice tortilla
  • 1 egg + ⅓ cup egg whites
  • 1 oz sharp cheddar cheese, shredded
  • ½ cup spinach
  • ½ cup grilled veggies (I used a mix of mushrooms, onions and peppers)
  • 1 tsp roasted garlic
  • ½ tsp crushed red pepper flakes
  • 1 tsp coconut oil
  • sea salt & pepper
Instructions
  1. Heat a large skillet on medium heat.
  2. Add ½ tsp coconut oil to skillet.
  3. Add garlic to skillet and cook until fragrant, about one minute.
  4. Add grilled veggies, spinach, crushed red pepper flakes to skillet and cook for 3-4 minutes until warm, stirring occasionally. Add sea salt and pepper to taste.
  5. While veggies are cooking, whisk together egg and egg whites in a small bowl.
  6. Remove veggies from heat and place on plate to the side.
  7. Add ½ tsp coconut oil to skillet, add egg mixture, and scramble with a plastic spatula to make fluffy.
  8. When eggs are cooked, move to plate with vegetables.
  9. Add brown rice tortilla to the skillet.
  10. Place cheese on tortilla.
  11. Once cheese begins melting, add vegetables and carefully fold tortilla over.
  12. Serve with salsa and avocado.

Chat with me:
Do you eat sad desk breakfast? What is your favorite type of Mexican food? (#MadMex4Life)

Peach, Goat Cheese and Almond Butter Pancakes

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

I know… Peach, Goat Cheese and Almond Butter Pancakes is a mouthful (pun not intended) of a name, but I couldn’t trick you by leaving out some delicious component or another. Plus, this is probably my last chance to post a peach recipe because summer is unofficially over and peach season is close to unofficially over.

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

Way more delicious than creepy IHOP pancakes.

Funny story about mouthfuls of names… my middle name is Jo, after my father (Joseph). My grandmother told my mother that Cassandra Pisone was already a mouthful of a name for a little girl so I needed a short middle name. My mother wanted to call me CJ for short but my grandmother started calling me Cassie and it stuck.

I’m currently obsessed with goat cheese. I had to stop by the Strip District for coffee a the Saturday before last after my long run. Yes, I’m such a snob I buy speciality coffee from a coffee store in the Strip. Anyway, I decided to wander around to see if there was anything delicious I couldn’t live without. There was a goat cheese stand with fresh goat cheese. I went through an entire container in barely over a week. It was insanely delicious.

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

Breakfast decadence.

These Peach, Goat Cheese and Almond Butter Pancakes were my breakfast a few Sundays in a row. I basically was full all day because they are so high in protein and healthy fat from the almond meal, almond butter, coconut and goat cheese. The first time I made them I didn’t intend on adding any of the toppings but I’m so glad I did.

Peach, Goat Cheese and Almond Butter Pancakes | almost getting it together

Peach, Goat Cheese and Almond Butter Pancakes

5.0 from 1 reviews
Peach, Goat Cheese and Almond Butter Pancakes
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 2
Ingredients
Pancakes
  • ½ cup almond meal
  • 2 eggs
  • ¼ cup unsweetened almond milk
  • 6 tbsp unsweetened applesauce
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp pecans
  • ½ tsp baking powder
  • pinch of salt
Topping
  • 2 peaches, chopped
  • 2 tbsp almond butter
  • 1 oz goat cheese
Instructions
  1. Heat a griddle on medium low heat.
  2. Mix all pancakes ingredients in a small bowl and allow to sit for five minutes.
  3. Spray griddle with coconut oil.
  4. Pour pancakes on griddle, making them about 2" by 2". Leave a corner of the skillet empty for the peaches.
  5. Place chopped peaches on skillet and stir frequently.
  6. Once pancakes begin to bubble and bottom firms and turns brown, flip carefully then cook for another 1-2 minutes, until cooked through.
  7. Plate pancakes and top with ½ peaches, ½ the almond butter and ½ the goat cheese.
Nutrition Information
Serving size: ½ recipe Calories: 457 Fat: 33.8 g Saturated fat: 6.9 g Carbohydrates: 24.4 g Sugar: 14.6 g Sodium: 290 mg Fiber: 6.2 g Protein: 19.8 g

Chat with me:
Do you like your name? Do you go by a shortened version? Are you sad summer is over?

Banana and Fig Chocolate Chip Muffins

It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Banana and Fig Chocolate Chip Muffins

If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Don’t let the green color scare you away.

5.0 from 1 reviews
Banana & Fig Chocolate Chip Muffins
 
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A gluten-free, added sugar free snack that can be enjoyed any time of the day.
Author:
Recipe type: Gluten Free
Cuisine: Snack
Serves: 12
Ingredients
  • 2 bananas
  • 3 cups spinach
  • 1½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup dried figs
  • ½ cup unsweetened carob chips
  • ⅓ cup avocado (1/2 avocado)
  • 1 egg
  • 2 tbsp hemp seeds
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray muffin tins or silicon muffin liners with coconut oil.
  3. Put all ingredients except carob chips in a high powered blender (aka a Vitamix) or food processor.
  4. Process until completely combined and it looks like a smoothie.
  5. Fold in carob chips with a spatula.
  6. Pour mixture evenly into prepared tins.
  7. Bake for 20-25 minutes, until tops begin to brown and a fork inserted comes out clean.
  8. Store in an air tight container in the refrigerator for up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 112 Fat: 3.6 g Saturated fat: 1.2 g Carbohydrates: 18 g Sugar: 8.8 g Sodium: 45 mg Fiber: 3.3 g Protein: 3.3 g

Don’t forget to enter my Healthy Skoop giveaway!

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Chat with me:
Do you try things again once you fail or do you just give up? What recipe fails have you had lately?

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Please don’t judge this smoothie by it’s cover color. I tried and tried to make it green but the cacao powder just leaves everything looking… blah. I refuse to drink a smoothie that doesn’t involve greens so it wouldn’t be a nice pink color, either. I know the number one sin of food blogging is unattractive food/photos but I tried my best.

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Greens + cacao powder does not equal attractive.

I recently discovered that I liked cherries. I previously had no idea… now I can’t get enough of them! I’ve been eating them in oatmeal, in yogurt and mixed into smoothies. I even bought a cherry pitter, so it’s basically a pretty serious commitment we have with each other.

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

No new friends… except cherries.

I’m all about the recovery these days. When you’re running 35+ miles a week, you need to be sure you’re taking care of your body. I’m trying to be sure I eat enough protein, drink enough water, get electrolytes and eat anti-inflammatory foods… like cherries! (Weird to think four years ago my recovery was from drinking 1000 alcohol calories in a night and consisted of laying in bed dying and eating greasy breakfast food.) Anyway, this is the second week in a row I had the cherry chocolate recovery smoothie and I feel more recovered (is that a thing?) so I’m going to keep doing what works.

Healthy Skoop sent me a whole bunch of their products to try. Truth be told, to this point I’ve only used B-Strong, their protein powder, but I really like it. As we know, I’m always on a quest for the best plant-based protein powder. The B-Strong powder has done an AMAZING job keeping me full, even after a fifteen mile run. You can win your choice of product from Healthy Skoop, too. Keep scrolling down and enter my giveaway!

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Chocolate… always a necessity.

My post-long run meal lately has been a smoothie for greens and protein powder (typically around 200 calories) then an egg and half an Ezekiel gluten-free English muffin with nut butter and whatever else (this week, brie cheese and apple slices). My runger has been slightly more manageable than normal, I will say.

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Cherry Chocolate Recovery Smoothie


5.0 from 1 reviews
Cherry Chocolate Recovery Smoothie
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
  • 2 cups baby spinach
  • ½ frozen banana
  • ½ cup frozen cherries
  • ¾ cup coconut water
  • ½ cup ice
  • 1 tbsp cacao powder
  • ½ scoop B-Strong Viva-Nilla Protein Powder
Instructions
  1. Put all ingredients into Vitamix or other high-powered blender and blend until smoothie.
  2. Pour into glass and enjoy!
Nutrition Information
Serving size: entire recipe Calories: 202 Fat: 1.4 g Saturated fat: 0.8 g Carbohydrates: 35.5 g Sugar: 22.1 g Sodium: 102 mg Fiber: 6.1 g Protein: 17.4 g

 

Win Your Favorite Healthy Skoop Product
Chat with me:
How do you recover from a workout… or a night out?

Now Trending – Best Links Week of 8.11

Photo credit: 1 / 2 / 3 / 4

This week flew by. Today (Thursday, when I am writing this) I totally forgot it was Thursday. A happy surprise when you usually think Wednesday is Thursday and then your day is just downhill from there (but let’s get real, Monday-Friday the day is downhill from the time breakfast is finished until you’re done with work). Anyway, here are the best links I found this week. I hope you enjoy just as much as I did!

Lifestyle
I like expensive things (especially shoes) but I am so hard on everything I own. I loved this tutorial on how to properly take care of your shoes.

Pretty much the one thing I know in life is that everything is a myth, or so that’s what people like to say. There are a lot of career myths for women out there and here are some that need debunked for good (though I don’t know if I totally agree that every single one of these are myths…).

One thing the Internet loves to do is tell you what arbitrary things you like or do say about you. It was only so long until someone made a list of what your favorite childhood board game says about you. (Mine was Clue, obviously.)

Travel
One more reason for me to love Oregon isn’t needed but I do love all of these ideas for weekend trips from Portland.

I’m dying to go to Mexico for whatever crazy reason right now, I think mainly because I want to buy one of these handwoven bags (that I could just also order online but what’s the fun in that?).

Food
I’m clearly a fan of the road trip (Within reason, of course. If it’s over 5 hours, get me on a plane). I loved this list of American road trip recipes from Food52, even if they do lump Pittsburgh (pierogies) in with the Midwest (ew).

There was an interesting study on portion control as it concerns caloric knowledge of food – do those who toe the health food line over-indulge more than those who are less rigid in what they eat?

Blame it on being Italian but I unabashedly love polenta and if it’s on a menu, I’m probably going to order whatever it is it comes with. This blueberry almond breakfast polenta takes things to the next level.

Looking to eat a little healthier and not put in much effort? Lindsay from The Lean Green Bean has five simple tips to clean up your diet (hint: cut out added sugar, duh!).

I need it to be Sunday morning so I can make these orange basil ricotta pancakes from Running to the Kitchen.

Fitness
I loved this guest post from Erica House on RunBuzz on “4 Tips to Mentally Prepare for Race Day“.

This is super old but the marketing director for the San Francisco Marathon, Joanna Reuland, is 26 and basically has my dream job (after travel blogger, of course!). The Everygirl had a really inspiring interview with Joanna.

Chat with me:
Workplace myths… do you believe them? Do you love polenta? And most importantly… what was your favorite childhood board game?

Peach and Peanut Butter Granola

Peach and Peanut Butter Granola | almost getting it together

Assumed but not confirmed: I think everyone at the office hopes I will bring granola for potlucks, birthdays and launch parties. I’ve seen granola as a suggestion of what to bring (who typically suggests granola out of the blue?) and when I apologized for not making anything for a friend at work’s birthday, I said I would whip something up and she said “granola?” (sorry I have yet to make you that granola, Lisa).

Peach and Peanut Butter Granola | almost getting it together

Peanut butter and peaches, the best parts of summer mixed together.

I made this granola for my boss’s birthday breakfast we had at the office. In true Cassie fashion, I wanted to bring in something nutritious but that was still a treat. This granola was a hit. I didn’t photograph it until afterwards (when there was none left that I had taken to the office) and luckily my father had not eaten a small amount of the batch I had at home.

I’ve been sitting on this recipe for two months (and really, according to my editorial calendar, had planned on sitting on it for another month) but I realized peach season is just about over and it didn’t seem right to talk about them in September. HOW IS IT ALMOST SEPTEMBER? Oregon Coast recap will have to wait for another day (i.e. for me to write it and for my fact-checker to make sure I have the story right).

Peach and Peanut Butter Granola | almost getting it together

Granola is ready for its close-up.

I didn’t trust myself with a full batch of this granola because I am a granola monster who will think of every possible way to incorporate it into meals (i.e. Greek yogurt because it is one of my favorite foods and I eat way too much of it), so I had to photograph what little bit I had left instead of making another batch.

This peach and peanut butter granola is relatively low sugar for granola (7.3 g per quarter cup). It also is pretty high in protein thanks to the egg whites and oats. The peaches add a really nice chewiness to it as well, if you’re like me and you need lots of textures at once.

Peach and Peanut Butter Granola | almost getting it together

Peach and Peanut Butter Granola.

5.0 from 2 reviews
Peach and Peanut Butter Granola
 
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Peach and Peanut Butter Granola Recipe Type : Breakfast Cuisine: Gluten Free Author: Cassie Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Serves: 16
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 16
Ingredients
  • 4 cups oats
  • ¾ cup egg whites
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • ¼ tsp pink Himalyan sea salt
  • ¾ cup dried peaches, chopped
  • ½ cup peanut butter chips
Instructions
  1. Preheat oven to 350F.
  2. Line a baking tray with a slip mat or parchment paper. (If you don't have either, use aluminum foil sprayed with non-stick spray.)
  3. Mix all ingredients except dried peaches and peanut butter chips in a large bowl.
  4. Pour mixture onto prepared baking tray and even out with a spoon or spatula so the mixture is the same thickness throughout.
  5. Place in oven and bake for 30-40 minutes until brown, stirring granola every 10 minutes.
  6. Let cool 10-20 minutes then mix in peaches and peanut butter chips.
  7. Let cool completely and store in airtight container up to one week.
Nutrition Information
Serving size: ¼ cup Calories: 134 Fat: 3.4 g Saturated fat: 1.7 g Carbohydrates: 22.6 g Sugar: 7.3 g Sodium: 26 mg Fiber: 2.3 g Protein: 4.0

 

Chat with me:
What food can you not be trusted around. Are you a granola monster?

Blueberry and Fig Overnight Oatmeal

blueberry and fig overnight oats | almost getting it together

I am quickly turning into a one-trick pony: energy bite, overnight oatmeal, talk about Portland… okay, make that a three trick pony. Here is another recipe for breakfast – blueberry and fig overnight oatmeal.

blueberry and fig overnight oats | almost getting it together

Don’t you love waking up to an already-made breakfast?

Last year I discovered that I liked figs. No, make that I discovered that I loved figs. I had just finished a juice cleanse (Blue Print Cleanse, in case you were wondering) and was slowly reintroducing foods back into my diet. I think dried fruit was allowed day one or day two and I just so happened to be in Palm Springs on a photo shoot for work. For some reason there were bowls of dried fruit and I more or less ate probably a pound a day since I couldn’t have real sugar. How I didn’t have a sugar seizure, I’ll never know.

blueberry and fig overnight oats | almost getting it together

Figgin’ crazy.

Overnight oatmeal has been my go-to breakfast this summer. The worst part of my day is when I know I’m almost done with the jar. Overnight oats are insanely easy to make – I’ll make 3 or 4 days worth as a time – then just add toppings in the morning or the night before. They are really the only quick take-to-work breakfast I’ve found that actually keeps me full. As much as I love smoothies, I tend to be hungry pretty quickly after. My body just needs complex carbs like oatmeal in the morning. #runnerproblems, right?

blueberry and fig overnight oats | almost getting it together

Oats + Yogurt + Fruit = love.

blueberry and fig overnight oats | almost getting it together

This is a photo of blueberries. Does anyone read captions?

I actually ate this (and photographed it!) before my Saturday long run. Sometimes I get SO HUNGRY from the very get go, but I felt really good my entire run, so if you’re training for a fall race, maybe give this a shot for breakfast. Some people don’t eat before long runs (and I’m so jealous) but I seriously fuel up.

blueberry and fig overnight oats | almost getting it together

Blueberry and Fig Overnight Oatmeal

Blueberry and Fig Overnight Oatmeal
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ⅓ cup 0% fat Greek Yogurt
  • ¾ cup milk of choice
  • ¼ cup fresh blueberries
  • ½ scoop vanilla protein powder
  • 1 tbsp chia seeds
  • 2 figs, chopped
  • 1 tsp cinnamon
Instructions
  1. Mix protein powder into Greek Yogurt and set aside.
  2. Mix oats, chia seeds and cinnamon in a jar or airtight container.
  3. Add milk to oat mixture and mix well.
  4. Add Greek Yogurt to oat and milk mixture and mix well.
  5. Let sit overnight.
  6. In the morning, top with fresh blueberries and chopped figs.
Nutrition Information
Serving size: 1 Calories: 461 Fat: 7.9g Saturated fat: 1.0g Carbohydrates: 69.6g Sugar: 27.2g Sodium: 305mg Fiber: 14.3g Protein: 33.8g

Love figs and need more ideas on how to use them? Peep my energy bites recipes – I use them as a base!

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By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Chat with me:
Do you think I’m turning into a one three trick pony? What things do you like reading about on Almost Getting it Together? Do you habitually eat the same breakfast every day?

Vanilla Fig Energy Bites

vanilla fig energy bites | almost getting it together

I’m actually snacking on one of these Vanilla Fig Energy Bites as I type out this post. I woke up way too early for a lazy Sunday due to complete panic over the lack of things I wanted to accomplish yesterday but didn’t because my long run completely wiped me and I ended up spending most of the afternoon laying in bed. Maybe we could also contribute my exhaustion to the fact that I flew across the country last week and basically only took an extended nap for sleep on Tuesday night.

Anyway, I woke up at 7 a.m. starved (the runger is real) and craving pancakes (same craving that I went to sleep with last night… and had lived with for the past week). I had some Purely Elizabeth Gluten Free Pancake Mix that I had yet to use (I don’t f-with pancake mixes, typically), so I whipped them up with some strawberries and figs. This isn’t about pancakes though, this is about these vanilla fig bites and running.

vanilla fig energy bites | almost getting it together

Vanilla Fig Energy Bites

When I’m making energy bites (aka throwing a bunch of things in the food processor), I usually forget about protein powder. I’m doing this new thing where I’m trying to recover/fuel better from/for running and I know protein is an important part of that. Since I’ve started using the Vega Performance Protein in my smoothies, mixed in yogurt and in energy bites (like these ones!), I have noticed that I am definitely feeling better after workouts… today after a 14-miler yesterday I wasn’t sore at all (but stretching at yoga DID feel amazing… and I foam rolled… but still!).

I’ve been experimenting with a few protein powders because I’m trying to find one that a) keeps me full b) tastes good and c) is super clean (i.e. not full of junk, including fake sugars). The Vega Performance Protein definitely fills all three requirements. I needed a second opinion to be sure, so I gave some to Emily and she told me she liked it as well!

Also, I’m on a fig bender… so expect to see some more fig recipes. I hope you’re ready.

vanilla fig energy bites | almost getting it together

Fig life.

5.0 from 2 reviews
Vanilla Fig Energy Bites
 
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Total time
 
Author:
Recipe type: Snack
Cuisine: Gluten Free
Serves: 24
Ingredients
Instructions
  1. Put figs, cashews and protein powder in food processor and process until it becomes flour-like.
  2. Add peanut butter and honey and continue processing until a ball forms.
  3. Put mixture in fridge for 30 minutes until dough cools and sticks together.
  4. Roll dough into 1" balls.
  5. Store in an airtight container in the refrigerator for up to one week or freezer up to one month.
Nutrition Information
Serving size: 1 ball Calories: 52 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 7.4 g Sugar: 5.1 g Sodium: 18 mg Fiber: 1.0 g Protein: 2.1 g

Other recipes to use Vega Performance Protein:

*I was compensated to write about Vega’s #fuelyourbetter campaign but all opinions are my own.

Chat with me:
Do you use protein powder? How do you recover from a tough workout, both mentally and physically? Have you entered my Kind Bar Giveaway yet?