Healthy Strawberry Frappe

healthy vegan strawberry frappe |

This is a perfect delicious and healthy treat you can enjoy guilt free!

Healthy Vegan Strawberry Frappe


  • 1 cup frozen strawberries
  • 2/3 cup almond milk (I use unsweetened)
  • 1 tablespoon coconut flour
  • a handful of frozen cucumber cubes or ice (about 6 cubes)
  • 1/2 teaspoon of vanilla extract


  • Add all ingredients to a blender or food processor and blend until smooth. 
  • Serve immediately!

*For my shakes lately, I’ve been switching out ice cubes with cucumber cubes. Do make these you basically wash, dry, and dice the cucumber, place them in individual plastic baggies and freeze the cubes until you’re ready to make a shake or smoothie.

Trust me on this frappe. It’s lush and refreshing – it will rock your socks on (since you know, it’s kind of chilly when you eat a frozen treat). I swear my jokes aren’t always so lame.

healthy vegan strawberry frappe |
Anyways, since Summer is in full swing it’s the perfect opportunity to experiment with lots of raw treats. Cold, fresh, and healthy recipes are right up my alley. Is there anything you’d like me to try and recreate – I’m all for any suggestions and ideas!

With only five ingredients, it’s super simple to make and the good thing about shakes like this, is that you can mix it up by using different berries or frozen fruits in this recipe. I just tried a mango version and it was also awesome.

What are some of your favorite Summer treats?

Sweet Potato Quinoa Black Bean Burgers

I really hope you’ve enjoyed this week of guest posts. I certainly had a fun time reading them all!

Before I leave once again, I want you all to welcome Lindsay from The Lean Green Bean. I’m sure most of you already know this amazing woman. Her blog is definitely one of my favorites to read; between all the variety, motivation, healthy recipes, workouts, beautiful energy, and more. Lindsay is quite the blogging extraordinaire as well as an admirable and generous person! And I’m so thankful to have her posting here today! Enjoy!


Hi Friends!

My name is Lindsay and I blog over at The Lean Green Bean. I’m happy to be able to help Lisa out by filling in for her while she’s recovery this week. She’s a HUGE supporter of my blog and a beautiful lady inside and out…but I’m sure you already know that since you’re here reading her blog!

Anyways, for those of you that don’t know me, I’m a Registered Dietitian and on my blog I love to share healthy recipes & meal ideas, workout routines, nutrition tips and more! I know Lisa shares my affinity for sweet potatoes, and since I pretty much live on them, I have PLENTY of recipes that include them. I thought I’d share one of them with all of you today!

Sweet Potato Quinoa Black Bean Burgers with Cranberries

Don’t let the title scare you away! I came up with this recipe back in November, around the holidays, when fresh cranberries were always on sale…I realize that it isn’t exactly cranberry season right now, but I have a hunch that some of you are like me and stocked your freezer with several bags when they WERE on sale so that you could use them throughout the year! If you’re not, this recipe is worth buying a bag for :)


These burgeres are simple to make and I like baking them so I only have to worry about flipping them once! They’re packed with protein and fiber and great on a bun or on top of a salad! Here’s the recipe:

Ingredients (6 burgers)

  • 1 medium sweet potato
  • 2 c black beans, cooked
  • 1/2 c onion, diced
  • 2 cloves garlic, minced
  • 1/2 an avocado
  • 1 c quinoa, cooked
  • 1/2 c fresh cranberries, roughly chopped
  • 1/4 c chickpea flour
  • 1 tsp cayenne pepper
  • 1 tsp paprika


1) Stab the sweet potato all over with a fork and microwave on high for 5 minutes.

2) Scoop the flesh into a small bowl.

3) Add 1 cup of black beans and avocado and mash well.

4) Add the remaining ingredients and use your hands mix until well combined.

5) Form into six patties.

6) Bake at 400 degrees for 18 minutes, flipping once.


Added bonus: These burgers are vegan AND gluten-free! If you don’t have chickpea flour, you could try grinding up some oats and using those instead…or you could try subbing breadcrumbs.


Go ahead! Give them a whirl! And be sure to let me know if you try them…I wanna hear what you think!



Chocolate Chia Seed Individual Cookies

Happy Friday friends! Since I’m currently away, I have a few amazing guest posters for you over the next few days, first up we have the amazing ladies of purely twins with an amazing cookie recipe!

These two amazing girls have been a great inspiration, not just to me, but many others as well. They’re both so kind and beautiful inside and out, and I’m happy to have Lori and Michelle guest post for me today! I know you’ll enjoy them both as much as I do.

Let’s get right to it!


Hello Lisa Lately readers!

We are Lori and Michelle and we blog over at purelytwins. We are honored to be writing a guest posts for Lisa.

A little bit about us… we love to create fun and quick recipes. It is a passion of ours really. We can make any excuse to get in the kitchen to play around with ingredients. We also watch our sugar intake due to skin issues. But we also have big sweet teeth so making fun and low-sugar desserts is something we like to do.

grainfree chia cookies

And after making our 8 minute cookies that serve two (that was a pinterest inspiration) we knew we had to create other options for that recipe.

We received several requests for egg-free, grain-free, and low-sugar (stevia) based recipes.

So off to the kitchen we went. Check out some of our other quick single serving cookie recipes here.

chocolate protein chia cookies

Now these cookies are not like your typical crunchy cookie. Nope. They are more on the soft side just like our regular protein low-sugar cookies. And if you have baked with stevia before you will understand the texture in these cookies.

The chia seeds help provide a slightly crunchy texture to them. Plus it is a great way to boost your intake of Omega 3s!

Here is how we made our chocolate chia seed individual cookies that are egg and sugar free.

Purelytwins recipe: Individual hemp protein egg-free chia seed cookies

makes 1 large or 2 small cookies


  • 2 tablespoons hemp protein powder
  • 2 tablespoons cocoa powder
  • 1 tablespoon chia seeds
  • 1/4 teaspoon baking soda
  • 15-20 drops stevia (*substitutions below)
  • 1 1/2 tablespoons solid coconut oil
  • 2 tablespoons water


  1. Mix all ingredients together in a bowl.
  2. Place raw cookie dough onto a cookie tray. Note it makes 2 cookies or one large cookie.
  3. Baked 350 for 10-13minutes.
  4. And that is it!

*Substitutions: if you don’t want to use stevia you can use 2 tablespoons maple syrup or honey and will probably not need the water. You want the batter of these cookies to be moist but thick. And if you don’t want to use hemp protein powder feel free to use your favorite – it might alter the flavor and texture a little. And you can use carob if you can’t have cocoa powder.

vegan individual chia seed cookies

We hope you like our chocolate chia seed individual cookies. They are perfect for those chocolate cookie cravings that can be whipped up in minutes.

Enjoy! Stop by and say hi sometime. Thanks again Lisa for letting us share our cookie recipe with your readers.

The Purelytwins

Lori and Michelle

Vegan Banana Bread

For the recipe, I wanted to get the most bang for my buck and combine 3 flours. This way there are more nutrients added between the different flours, and I love creating unique textures, tastes, and nutrition profiles that each flour contains.

banana pumpkin bread

Banana Pumpkin Bread (gluten-free, vegan)


  • 3/4 cup oat flour* (I used gluten free)
  • 1/2 cup buckwheat flour
  • 1/4 cup protein powder (I used sun warrior, I recommend a vegan protein powder – it does best in baked recipes)
  • 1 tablespoon baking powder (this may sound like a lot, but it’s a must for vegan and gluten-free baking)
  • 2 teaspoons cinnamon
  • 1 tablespoon chia seed (grind the chia seed into chia seed powder, using a coffee grinder or replace with flax seed)
  • 3 tablespoons warm water
  • 3 tablespoons coconut oil (melted)
  • 1 tablespoon lemon juice or apple cider vinegar (this helps the bread rise, so it won’t come out flat)
  • 1 cup mashed bananas (about 3 large bananas)
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 full dropper of vanilla stevia + 1 teaspoon stevia

* alternatively, you could use a mix of flour that equals 1 1/2 cups.


1. Preheat oven to 350.

2. Mix your ground chia seeds with the 3 tablespoons of warm water and set aside for ~5 mintes until it thickens up into an “egg like” texture.

3. Mix dry ingredients in a medium sized mixing bowl.

3. Mash banana, melt the coconut oil (separately), and add the rest of the wet ingredients into a large mixing bowl.

4. Slowly add the dry ingredients into the wet mixture.

5. Once the batter is all combined and smooth, place the mixture into a lightly greased or tinfoil covered loaf pan.

6. Bake for 40 minutes or until a toothpick comes out clean.

7. When fully cooked, allow bread to sit for at least 10 minutes before slicing and serving.

What’s your favorite type of quick bread?

What’s a meal or food that reminds you of your childhood?

Healthy Gluten Free Gingerbread

This gingerbread is super delicious. I used a different mixture of flours and they ended up coming out great together.


Gluten Free Gingerbread (makes 1 loaf)

  • 1/2 cup millet flour
  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon liquid stevia
  • 1 cup pumpkin puree
  • 1/4 cup plain greek yogurt
  • 2 tablespoons coconut oil
  • 1/4 cup egg whites
  • 3 tablespoons un-sulphured molasses
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract

Preheat oven to 350.

Lightly spray a loaf pan (or use parchment paper).

In a large bowl add in your flours, baking powder, spices, stevia and salt. Mix and set aside.

In another bowl, mix together your molasses and hot water first. Once combined, add in pumpkin, greek yogurt, egg whites, vanilla and coconut oil.

Add the dry ingredients to the wet ingredients. Don’t overmix.

Add the mixture to the loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.

ginger bread

Allow the bread to cool for 10 minutes before you eat! Enjoy.

What’s your favorite holiday flavour?

Pumpkin Protein Bars

So you all probably by now understand my love for pumpkin. It’s one of my favorite things to always have on hand.

You could always swap out applesauce for the pumpkin though, if you’re that person who prefers apples to pumpkin.

I also have a large amount of protein powder on hand right now, and since it’s definitely not the season for smoothies, I decided to put it to use in these bars for a little added protein bonus.

Pumpkin Protein Bars

  • 1/2 cup amaranth flour
  • 1/4 cup buckwheat flour
  • 1/4 cup protein powder (make sure it’s not whey protein, or it will turn out rubbery)
  • 1/4 cup flax meal (ground flax seed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (or use 1-2 teaspoons stevia or other sweetener)
  • a few drops liquid stevia (if needed)
  • 3 tablespoons coconut oil


Mix together all the dry ingredients.

Combine wet ingredients (make sure the coconut oil is melted, so that in can combines with the ingredients properly).

Incorporate the dry mix into the wet mixture.

Pour in a lightly greased 8 x 8 pan and bake for 20-25 minutes. (Mine was in for about 22 minutes).

Allow to cool completely before slicing.

As always, this recipe is super simple and doesn’t require a long time baking away.

It’s filled with healthy ingredients and makes for the perfect Snack.

Do you ever use protein powder in baked goods?