Berry Bomb Smoothie (vegan, gluten free)

It’s definitely smoothie season! Bright sun, outdoor fun, and refreshing smoothies like this berry bomb smoothie. It doesn’t get any more simple than this recipe. This smoothie is packed with antioxidant superfoods and it is aimed towards hydration & recovery after a workout.

berry bomb smoothie

I use alpha aminos during and after every bike ride I do! Alpha aminos are BCAAs (branched chain amino acids) plus a hydration formula added to help you feel good during endurance sports. I always liked them when lifting weights, but I only used them maybe once a week. Now that I’ve been riding often, I use them always! It really helps me sustain my power without just dropping off and feeling broken the next day. Plus iz so yummieeeee.

I am giving this away!! The giveaway ends FRIDAY (5/27) so enter before it’s over!! The details are on my Instagram. For my friends that use whey protein, this is a collab giveaway with my good friend meg – she’s giving away cellucor whey protein so enter on both our posts for a chance to win two products. :)

AS ALWAYS, discount code “PBEECHIE” gives a 25% discount off every cellucor.com order no matter the product you buy! If you buy a full size product, forward me the purchase confirmation and I’ll send you some nifty samples in the mail too.

Not only are the alpha aminos helpful towards recovery, but blueberries are especially aiding because of all of the antioxidants they contain. They’re a sure feel good food.

Whether you’re feeling kinda sore from a workout, or just want a yummy and refreshing drink, try this berry bomb smoothie out! I’m sure you’ll love it.

berry bomb smoothie

Berry BOMB Smoothie

  • 1 frozen banana, chopped
  • 1 cup frozen blueberries
  • 1 cup frozen strawberries, sliced
  • 1 scoop mixed berry Cellucor alpha aminos

Just blend all of the ingredients! If you want it more liquid-y to drink, add some water, but if you want it thick like ice cream, don’t add any! You could also use the fruit punch flavor alpha aminos, but I prefer the berry! Add any fruit on top that you like.


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Teriyaki Veggie Burger Sandwich (vegan, gluten free)

I has a sammich. A teriyaki veggie burger sandwich! If you’re needing some sandwich inspiration to switch things up, you’ve come to the right place! This is soo filling, flavorful, vegan, and even gluten free!

teriyaki veggie burger sandwich

Serious question – diagonal or middle cut?? I’m deff pro diagonal but for a minute I almost cut this down the center. Luckily I stopped myself and remembered the right path in life. I guess that goes to show just how long it’s been since I’ve had a sandwich! I usually go with toast, so it’s like..sandwich? what? what is it and how do i do it? I’m just not creative enough lately for sandwiches, but man I’m glad I thought to make this with extra veggies I had! Not only did it help me use them up, but it was delicious in the process!!

teriyaki veggie burger sandwich

I made this sandwich after one of my long bike rides, and it hit the right spot! I wasn’t sure if I’d have the appetite, but I sure did. It’s weird but a lot of times I don’t really have an appetite after rides, or even during that day at all, I just eat the same as normal. But on my rest days, GOOD LORD STAND CLEAR I want to eat EVERYTHING. And I shoooo do. Funny how that works.

So are you ready for part 2 of the big bike dilemma? My answer to my relocation bike problem is…virtual biking! This was enough of an issue to me that I invested $400 into stuff for virtual biking from my apartment. First, I got a bike trainer (CycleOps Fluid2) which allows me to set up my bike to ride stationary, but still have resistance to the back wheel. REI was having a special 20% off sale so I hit that place up SO FAST to get the trainer I’ve been on the fence for for months now. “But…Kim…biking stationary is so boring, is it not?” Yes, you’re very 100% correct. If I had to ride stationary daily, just kill me. BUT, I discovered this awesome thing called Zwift. It’s a software you can get on the computer which has online maps and routes that allows you to race or just ride casually with others all over the world. You see their avatars in real time and race! How cool is that? I just had to get a speed/cadence sensor for my bike and an ANT+ dongle to plug into the computer that transmits the speed and cadence to the software. It…is amazing. I was worried that it would be a joke and not really be good training…but I was wrong. This software is kicking my butt!! I’ve ridden twice now and it’s amazing for training. Even better, it hooks up with Strava (if you run, swim, or bike you might use this – add me!!), so you can see your power, speed, segment ranks, etc. I’m in love.

Not only does it allow me to bike indoors without dealing with crazy Atlanta traffic, but I don’t have to add an hour of commute to my day. AND I get to stay home with Pesto! I hate to be away from him all day (I take him to a babysitter during work) and then leave at night to go ride :( so I’m happy to have that time with him! I will still probably do local outdoor group rides on the weekends, but weekday rushhour traffic is too much. It would be nice to meet local people, but I will also try to arrange with my old friends for some weekend rides because I wub dem. :3

teriyaki veggie burger sandwich

Give this sandwich a go next time you’re making lunch! I really love the veggie burger itself, the star of the show! Although, the beans are pretty fantastic in a sandwich too. I’m awful at choosing favorites.

Teriyaki Veggie Burger Sandwich

  • 2 slices bread of choice (make sure gluten free if needed!)
  • 1/2 cup white beans
  • 2-3 TBSP shredded carrots
  • 1 roma tomato, sliced
  • 1 teriyaki veggie patty (brand is sweet earth foods, it’s in Target!)
  • salad greens

First, toast your bread! Not necessary, but personally I think it makes the world a difference for a sandwich. Mash your white beans and spread them on one piece of bread. Add your shredded carrots, sliced tomato, teriyaki veggie patty, and salad greens! Slice and enjoy.


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Raspberry Danish Overnight Oatmeal (vegan)

Raspberry danish overnight oatmeal with a seductive swirl is never not desirable. This oatmeal is all the flavors you love of a bakery sweet compact into a hearty and healthy breakfast! This recipe requires no cooking, and it is vegan, sugar free, and packed with fiber!

Why was I up at 7 am on a Saturday to eat this? Biiike ride time!! That’s when you know you truly love something is when it comes before sleep and you just genuinely want to do it. I’ve been absolutely engulfed in riding lately. The love started slow…for sure. I’ve been wanting to pick it up for over a year, before I even broke my foot in January 2015! But I just never knew anyone to like…guide me? When I moved to Washington, my ex showed me basics and helped me buy a bike. But I still never really had anyone to ride with as much as I wanted to. Coming back to Georgia, I’ve made so many riding friends!!! Just took me getting over the fear of walking into a bike shop and asking. I feel dumb for waiting so long, because the love has grown so quickly. I’ve been riding about 4 times a week and it’s all I ever want to do, ha.

With the move though…it’s been hard. I’m about 40 minutes from where I lived before, so it doesn’t make sense to go down to my friends there to ride during busy weekdays. I’ve tried to find group rides around Atlanta…but it’s a joke. Let me whine about how hard life is for a minute. 1) Atlanta traffic is awful…and they get aggressive towards the bike riders at prime rush hour traffic of 6-7 pm. It’s not fun and easy to get broken up by traffic. 2) There’s multiple group rides I could choose from during the week…but every single one of them is mimimum 30 minutes to get to. See gripe 1 for reference. 3) I don’t think there was a number 3, but I thought there was. Basically it’s just not fun to get to, and not fun to actually ride. Nothing is fun. So… I’ve devised a plan. TO BE CONTINUED… *dundundun*

But until then, I went down to my mom’s house for the weekend to ride with my normal friends in less congested, actually beautiful areas. I did my longest ride ever Saturday AND THEN THAT DISTANCE AGAIN on Sunday!! So crazy!!!! Biking is so rewarding and as long as you put in time, quick to see results.

Anywho. Bikes. Breakfast. Stuff. Try out this raspberry Danish overnight oatmeal forreal! Raspberry + chocolate is too good to refuse.

raspberry danish overnight oatmeal

Raspberry Danish Overnight Oatmeal

  • 1/2 cup Raspberry Danish flavor oatmeal (from truenutrition.com – I chose to add dried raspberries to the blend, too!)
  • 1/4 cup nondairy yogurt (I use Silk brand)
  • 1/4 cup unsweetened almond milk
  • 1/2 TBSP chia seeds
  • 1 stevia packet

Just mix everything in a bowl! You don’t have to cook it or anything, just place it in the fridge overnight. The oats will soften and the chia seeds will soak up liquid to plump up. Eat in the morning cold.

I topped mine with chocolate Nuttzo nut butter, chocolate stevia syrup, and raspberries!! I also have a discount code for truenutrition.com if you want it just let me know!


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Pretty in Pink Smoothie (vegan, gluten free)

Soo sorry it’s been a while since I’ve posted on the blog! I’ve still been posting on Instagram and Youtube, but I recently moved and it’s been hard to keep up with everything! Been trying though :) I’d say I’ve done an okay job, yes?

First things first, I had to break in the new place with banana ice cream! Technically, it’s a smoothie I suppose. Whichever you prefer. :p This pretty in pink smoothie is sooo refreshing and BRIGHT! And it’s only TWO ingredients! Super healthy, vegan, gluten free, and refined sugar free, woohoo. I used pitaya in this for the bright color, which is frozen dragon fruit! It has a more tangy taste to it than bananas do, so it adds a great flavor that really wakes you up. If you’ve ever had an acai bowl, it’s comparable to that!

I think this flavor goes perfectly with chocolate. I mean, what doesn’t go with chocolate? I’ve been loving this cocoa stevia syrup on ice cream, oatmeal, and pancakes. Have you used it before? What’s your favorite way to use it? And if you haven’t tried it, I highly recommend it! It’s on iherb.com. I also used chocolate square bars and just a wee lil shredded coconut for texture.

Back on the topic of the move, all things considered, I think it went well! Could’ve been worse with a small stairway and 2 flights of stairs…but I had very very kind friends that helped. There’s marble countertops. So basically I’m living the dream.

If you’re wondering why I moved…once again…for the *counts*…5th time in 10 months…well. This will be the last move for the next 12 months (and maybe more!). January is when I came back from Washington state, and the easiest way for me to pick things back up as quick as possible and figure out my situation was to just move back in with my mom for a bit. Now that I’ve got a comfortable situation, I know where I’m working, I have a roommate that wanted to live in the same area…I moved! It cuts down on my commute a lot and now I don’t have to tell people I live with my mom at age 24 (even though *fact alert* 32% of people ages 18-34 live with their parents still!). It just felt weird to me to have a job and income but not live independently. Soo I’m in the city region of Atlanta once again. Feels good to be back! I’ve lived semi in boxes, never fully unpacked, for 9 months and it feels good to be fully completely rid of them finally.

Try this recipe out and let me know what you think of pitaya. :) I’m a fan and prefer it over acai!

pink smoothie

Pretty in Pink Smoothie

  • 4 frozen bananas, chopped
  • 1 packet (100g) pitaya plus smoothie pack
  • 2-3 TBSP water (Optional)

Blend all of your ingredients in a food processor. You could also use a high speed blend for this, but I just love my food processor! You can use the water for a thinner, more drinkable type of smoothie, or omit the water if you want a thick, ice-cream like texture!


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Easy Vegan Waffles (gluten free, oil free)

It doesn’t have to be waffle Wednesday to enjoy these easy vegan waffles! Magically, these healthy waffles only require 3-4 ingredients. They are also sugar free, gluten free, and oil free. Enjoy them for a quick, sweet breakfast without the hassle of mixing a lot of ingredients!

After racking my brain for months on how to make vegan waffles, the answer was stupid easy… I kept trying to complicate things by adding a lot of extra ingredients like mashed banana, pumpkin, flax seeds, coconut flour, you name it. But it turns out that for best results, keep it simple! So happy this recipe only calls for 4 ingredients (technically 3 if you use water instead of almond milk)  because it just makes life so much easier.

My problem started when I decided to be difficult and not follow any of the vegan waffle recipes I found online. I just really disliked every recipe I found because they all call for either 1) a crap load of coconut oil or 2) a crap load of maple syrup (or other syrup). I just…I’m not for that. And that made things hard. Nobody’s fault but my own really, but ALAS! I have solved my problem. Yeah so it may have taken me 6 months to figure it out…but I did it! Look at me now.

Another trick I learned besides simplicity, is you have to be patient. Let the waffle cook a long time! I thought that these would be like any other waffle where, once it takes a waffle shape on the exterior, it’s good to go. No no. Not true this time. With vegan waffles, the longer you let it cook, the better. Often times the exterior would be crisp, but the insides just wouldn’t hold together! So essentially you get stuck with two “half waffles” on either side of the waffle maker. UGhhhhhh… You know that feeling. But I find that you just have to trust that they need to continue cooking. Even if you think the exterior will burn, it won’t. Look it cook wayyyyy longer than you think. Eventually, you will have a nice, firm, waffle (or waffle sticks, in my case). That perfect texture of a moist, warm center with a crisp, firm exterior. Waffle goals.

For my waffles, I usually use a standard Belgian waffle maker. But today I just decided on a whim to make sticks because I can be spontaneous, I swear #denial. I made cinnamon protein waffle sticks (aka fun sticks) topped with dairy free vanilla yogurt, tiramisu nut butter, and chocolate peanut butter squarebars. Perfection.

That brings me to a good debate. I feel like everyone has a preference of their waffle shape. There’s Belgian waffles, square waffles, and waffle sticks. I think that’s it? Correct me if I’m wrong. Anyways, out of those three varieties, which do you prefer!? I feel like everyone has a type and stands firmly behind their stance; I’d looove to know what your type is.  Try these perfectly easy vegan waffles and tell me which waffle “shape” you love best!

easy vegan waffles

Easy Vegan Waffles

Serves: 1

  • 1/2 cup ground up oats
  • 1/2 serving (15 g) vanilla Nuzest pea protein
  • 1/2 tsp baking powder
  • almond milk to thin (or water)
  • cinnamon (Optional)
  • stevia (Optional)

Mix all of your ingredients in a small bowl. When you add the almond milk, add it last to the bowl, and add it slowly so that you don’t make the batter too runny. Start with 1 TBSP at a time and work your way up. Add the batter to a waffle maker sprayed with nonstick spray, and press! Cook for a while until very crisp! It is probably going to take longer than you think, so be patient! Remove from the waffle maker and enjoy with preferred toppings.


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Coconut Sticky Rice Rolls with Mango (vegan, gluten free)

This recipe for Sticky Rice Rolls with Mango is pretty different from the rest of my blog in the sense that this has….sugar! Although this recipe is still vegan and gluten free, I usually don’t make or post recipes with sugar in it. But I’ve made this a couple of times in some What I Ate Today videos, and I had a lot of requests for the recipe, so here it is!

sticky rice rolls with mango

I usually avoid sugar for a couple of reasons. When I first started my healthy journey in 2011, my sweet tooth was definitely hardest for me to get rid of. For me, the only way to combat it was to completely omit sugar from my diet and find alternatives. It certainly worked out in my favor, and I really enjoyed that decision! Once I developed orthorexia and needed to gain weight, I kind of went polar opposite and started to just eat junk under the pretense of… oh “if it fits my macros” then it’s fine. But…it started to take a toll on my health, fitness, and mental health. Paired with me breaking my foot, it wasn’t good. I was binging on sweet things and posted a few youtube videos on that struggle too… Currently, I have a nice balance. I am aware that once I allow sugar in my diet, I kind of go overboard. So I still keep it out when possible, but I also know that it is okay to have now and again, just not every day or unnecessarily.

Especially with cycling long durations lately, I have been making this recipe to help me compensate for calories burned. I really enjoy the rapid energy it gives me. Again, I don’t make this daily, but maybe every 2-3 weeks I make a batch or just a portion to enjoy. When I feel a craving or urge to binge on the previously mentioned foods (sweet rice desserts), I make this myself rather than buying 4-5x this portion at a store. For some reason making my own food has always been easier for me to portion than it is when I buy food at stores.

sticky rice rolls with mango

I’ve tried making this several times myself, and this recipe is the most authentic it gets to thai coconut sticky rice bought at a restaurant. I went through several batches of sub-par failures to finally find this perfect method. The texture is a perfect mix of chewy and soft. The taste is full, sweet, and so satisfying. The coconut cream is probably my favorite part since it is so thick and sweet! Almost like ice cream. Even if you don’t want to go through the full process of making the rice paper rolls with mango, this recipe is great to enjoy if you just make the rice and coconut cream.

For the authentic texture, you need a rice steamer (I will be posting a video of this very soon). If you don’t have a rice steamer, you can still make the recipe it just won’t be as authentic in texture and taste. It’s just…okay. Personally if I didn’t have a steamer I just wouldn’t make it, but feel free to try yourself! Rather than steaming then adding the coconut milk, cook the rice like normal, then let the cooked rice sit in the coconut milk/sugar mixture for 2 hours before serving.

This coconut sticky rice rolls with mango recipe can be a little tedious, but I highly recommend you try it out if you’re wanting a new dessert! Remember moderation if you struggle with sugar control like me, but certainly enjoy it!! This recipe is vegan and gluten free and great for replenishing the body’s energy.

Coconut Sticky Rice Rolls with Mango

Serves: 2-4, makes 8 rolls

Rolls

Coconut Cream

  • 1/2 tsp cornstarch
  • 1 TBSP water
  • 1/4 cup refrigerated coconut milk
  • 1 tsp sugar
  1. Rinse the uncooked rice & let it soak in water for 5 hours or more. This is necessary for a soft texture.
  2. Strain the rice from the water and place in a steaming pan over boiling water. If your pan has large holes, use a cheesecloth before placing the rice to prevent it from falling through. Be sure to evenly spread the rice so it cooks evenly. Cover & let steam for 15 minutes.
  3. Remove the partially cooked rice and mix in a bowl with the canned coconut milk & sugar. Be sure you are using only the thick, white part of the coconut milk; discard the liquid portion.
  4. Place the rice back in the steaming pan. Cover and let steam another 15-20 minutes, until desired texture is reached (ie cooking longer makes softer).
  5. Remove and let cool for an hour.
  6. Dampen a rice paper wrap. Once malleable, add some sliced mango, some rice, and then wrap!! Repeat to make 8 wraps.
  7. Serve with chilled coconut cream. To make the cream, dissolve the cornstarch in water. In a small saucepan, add 1/4 cup coconut milk and bring to a near boil (again, only using the thick white portion of the can). Once near boiling, lower the heat, then add the dissolved cornstarch and sugar, stirring constantly. As soon as the sauce thickens, it’s done! It will thicken even further once chilling in the fridge for at least an hour.

This is best served cooled to room temp or chilled first and then only slightly heated (in my opinion), but it can be warm too! Just be sure you at least chill once to allow the coconut cream and flavors to fully settle in.


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