Happy Wednesday friends! It’s my moving week and I could not be more excited! I was more than happy to step away from packing boxes to share today’s WIAW with you! As promised, I’m finally getting around to sharing my recipe for the Vegan Gooey Brownie Batter Cookie Dough. I’m sorry for making you wait so long, because it’s totally delicious!
But first, let’s take a peek at some of my favorite eats from last week!
It has been ages since I’ve had waffle and egg sandwiches for breakfast. I used cage free frozen egg white patties from Good Food Made Simple and White Chocolate Slap Jacks pancake mix for the waffles. Don’t forget to smother your egg sammiches with maple syrup. Sweet and savory at it’s best!
Salted Caramel is one of the three new One Bar flavors that were released earlier this year. I love anything salted caramel so I was really excited to try this. Upon opening the wrapper, you immediately get hit with the warm scent of caramel. With a buttery caramel flavor that was reminiscent of Werther’s Original caramel hard candies, this was slightly saltier than I expected. Not sure I would buy a whole box, but would easily eat this bar again! I would rate this an 8/10. Macronutrient profile: 220 calories, 24g carbs, 20g protein, 8g fat and 9g fiber.
I love using whole grain naan flatbread for a quick and easy pizza! This was 5 simple ingredients: 1 whole grain naan flatbread, pizza sauce, grilled chicken, shredded low fat mozarella and italian spices. Bake at 425 for 12-15 minutes and you’ve got yourself a healthy personal size pizza!
Raise your hand if you love cookie dough!
Vegan Gooey Brownie Batter Cookie Dough coming at you today!
If your an avid reader of my blog, I mentioned I would share this recipe from my Yep It’s Vegan review! This single serve cookie dough comes together in 5 minutes! Yes, you heard me right! You can easily substitute any vegan protein powder, however I can only speak to how delicious this turned out based on using this brand. Enjoy!
- ½ scoop Yep It's Vegan Gooey Brownie Batter vegan protein powder
- ½ TBS coconut flour
- 1 tsp. Hershey's unsweetened dark cocoa powder
- ½ TBS creamy peanut or almond butter
- 2 TBS pumpkin puree
- ½ TBS Walden's Farm Sugar Free Maple Syrup
- 1-2 TBS unsweetened almond or cashew milk
- 1 TBS mini chocolate chips
- Add all of the ingredients to a small bowl.
- Mix with your hands until you get a dough like consistency.
- You may need to add slightly more pumpkin or almond milk depending on the type of vegan protein powder you use.
- Form dough into a ball and wrap with saran wrap or store in a small glass jar.
- Refrigerate for at least 20-30 mins.
I made a chicken parmigiana wrap using this Outer Aisle Cauliflower Pizza Crust. These are so tasty and much more convenient than making your own cauliflower crust. I would order these more often if the shipping wasn’t so darn expensive! I’m really hoping these show up in the east coast Whole Foods stores this year!
That’s it for this week’s roundup! See you back here on Friday!