Chocolate Protein “Fluff” Cake with Chia Seed Jam and Fresh Fruit: What we have here is a cake of sorts. It’s more of a fluff–shall we say? It’s very tender. Eggs are replaced with zucchini, but I added an extra bit of moisture with a little oil anyway. That really lends to it melting in your mouth. It’s topped with a raspberry chia seed jam for that hit of acidity and the crunch of seeds. Also, who doesn’t love a little fresh fruit and vegetables with their protein and healthy fat? It feels like something you shouldn’t be eating first thing in the morning, but there’s absolutely no reason not to!

Protein powder is actually way more versatile than a shake, and I wanted to concoct a few other ways to use mine. While the gardening season is only in the beginning stages, I also wanted to plan a few ways to use the eight thousand zucchinis I’m going to receive from my dad this summer. It’s not just for zucchini bread, folks!

Chocolate Protein “Fluff” Cake

  • 1 scoop unflavored protein powder
  • 2 TBSP cocoa powder
  • ¼ tsp baking powder
  • pinch of salt
  • ¼ cup stevia (or any granulated sweetener you prefer)
  • ½ TBSP of any mildly flavored oil (such as grapeseed or canola)
  • ½ cup zucchini puree (zucchini and a couple TBSP of water blended together)
  • ¼ cup almond milk
  • dash of vanilla extract

Directions: Preheat the oven to 350F. In a bowl, add all the dry ingredients and whisk them together with a fork. In an additional bowl, add and mix all the wet ingredients together. Combine the wet to the dry, stir to combine, and then pour them into a ramekin or any oven safe single-serve dish you have that’s suitable. Make sure that has been hit with the no-stick spray beforehand. Bake for 20 minutes, or until the center is done. This “cake” has a very soft texture, much like any flourless cake. So, what you’re looking for is the top to be cooked over, but the inside of the cake will be extremely soft; though it shouldn’t be raw.

Raspberry Chia Seed Jam

Using chia seeds and their ability to gel means we can just use the natural sweetness of fruit and not need the added sugar to create that effect! It’s also criminally easy to make. You should totally do this for PB&Js, ‘cause no one is ever too old or too fancy for a PB&J.

  • 1 cup frozen raspberries (you could seriously use just about any fruit this way, though)
  • 1 + ½ TBSP chia seeds
  • juice of half a lemon
  • pinch of salt
  • few drops vanilla extract (optional) 

Directions: In a small saucepan and on medium high heat, add the frozen fruit (thawed), chia seeds, lemon juice, salt, and extract. Stir frequently and watch for the berries to let their liquid out. Keep stirring and heating through until the mixture begins to lightly bubble. Bring the heat down to low and allow it to simmer for a minute or two. Stir to prevent burning. Take it off the heat and prepare to store it. It can be served hot but it will thicken more in the fridge overnight. Serves 4.

Sweet potato with vegan chilli for a quick, filling lunch today.

To make the vegan chilli:
Sauté an onion in a pot over medium heat. Next, add chopped carrots and any other veggies you like (I used some mixed frozen veg). Add minced garlic and sauté until fragrant. Add 2 tbsp tomato puree and some water, to make it a thick stew-like consistency. Pour in a can of kidney beans, rinsed and drained. For the spices, I added 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp smoked paprika, a dash of ginger powder and a small sprinkle of cinnamon, just to balance out the acidity of the tomato puree. Give it a good mix. Allow it to simmer for 5-10 minutes, then add salt to taste.

This recipe made about 3 decent portions for me. It would be even better with some avocado or guacamole served on top, but I didn’t have any!

I always serve lunch with a side salad using kale/baby spinach, so that’s a tip if you want to sneak in a good handful of greens! ** Tip for quickly cooking your sweet potato: If you don’t have time to roast it in the oven, cook it in the microwave oven instead. Just wash your sweet potato and poke a few holes in it with a fork. Next, wet a paper towel and wrap it around the sweet potato. This will help the potato to steam in the oven. It’s really important to poke holes first though, to ensure it doesn’t explode! Place it on a microwave-safe dish and let it cook on high in the microwave for 5 minutes. After 5 minutes, take it out, turn the potato over and let it cook for another 3-4 minutes, depending on the size of your potato.

The massive volumes of land we use to raise animals for food (and to grow the crops they must be fed) is pretty much insanity in a world on the cusp of its sixth mass extinction - this one thanks to human activity.
Our stubborn and insatiable desire to eat the flesh and secretions of animals, whatever the cost, will likely come back to haunt us.

More facts and info:  www.cowspiracy.com/facts

Help with all things going vegan:  www.SkoolofVegan.com


🥗🍝Brown spelt noddles with lots of spinach, vegan quorn,garlic, nutmeg and other good stuff. Soooo tasty and easy. I really love frozen spinach, it’s such a money saver 🥗😍🤤

✈️Just want to say a huge thank you to the people who responded to my last @belongsamongwildflowersxoxo : haha yes that is true. It I’m very attached to Barry’s gold blend tea and my all fruit no added sugar jam 😅…marmite has also made it into the bag 😜
@paintedwaves sound advice that I will be sure to follow☺️
@floraxcrossing haha thanks for the tip, luckily I’m a vegan so won’t have to worry to much about that!😄

🇨🇦🙏🤔Next advice that would be greatly appreciated is any places in Ontario to eat that have vegan options ( as I’m the only difficult one haha) 🤤
Let me know if you have any ideas guys! 🌮🥙🌯🥗🍜🥘🍜🍛🥞🍔🌭🍕✈️🇨🇦