It's been a long summer likely filled with BBQ's, (lots of) beer, and more of the season's most dangerous foods. And you worked so hard to sculpt that summer body last spring but now maybe your abs are going back in to hibernation under a few extra lbs, and you're looking forward to layering on the sweaters come fall. Typically, this type of self revelation leads to one of two things: You either decide to just go with it, or you resort to some instanely restrictive diet or cleanse.
Realistically, any quick-fix diet or juice cleanse will land you back where you started—or worse—a few weeks afterward since it's not something you can maintain longterm. But, you can "cleanse" and get your beginning-of-summer body back without doing anything too crazy. Enter: Sakara, an organic meal delivery service that proves you can eat meat-free, dairy-free, and gluten-free without sacrificing flavor and definitely without sacrificing the energy you need to power you through tough workouts. In fact, it's quite the opposite.
The creaters of Sakara believe in NOT restricting or starving yourself at all. If you sign up for their meal delivery service, you will likely lose weight, but that's not really the point: It's more about feeling energized and functioning at your highest ability—mentally and physically. Food is literally medicine and fuel in their eyes. And while you may think that cutting out meat and other animal products like eggs and milk will negatively impact your ability to build muscle and get stronger, that's just not true. We worked with the team at Sakara to get five of their favorite plant protein-packed recipes that will fill you up and satisfy your taste buds. Click through for breakfast, lunch, dinner, and more recipes to try.
The Pronut: The Post-Workout Donut
Donut Ingrediets: ½ cup Gluten-free All-Purpose Flour1 package of defrosted Acai*¼ cup of your favorite protein powder2 tablespoons ground flaxseed½ teaspoon baking soda½ teaspoon salt½ cup warm water½ cup maple syrup or agave nectar1 teaspoon vanilla extract*helps with muscle repairDonut Directions:1. Pre-heat oven to 375 degrees and generously grease donut pan.2. In a large mixing bowl, combine dry ingredients [flour, protein powder, flaxseed, baking soda, salt] and whisk well.3. In a separate mixing bowl, combine liquid ingredients [acai, water, maple syrup or agave, vanilla] and mix well.4. Add liquid ingredients to dry ingredients and mix until batter is smooth and thick.5. Evenly spoon batter into prepared donut molds; bake for 8-10 minutes or until cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack for remainder of cooling; top with “Peanut Butter” Protein Glaze [recipe below].Pronut Glaze Ingredients:½ cup confectioner’s sugar2 tablespoons sunflower seed butter OR nut or seed butter of choice2 tablespoons of Protein Powder of choice2 tablespoons nut milk of choiceDirections:1. Combine ingredients in a small mixing bowl or food processor; whisk or process until smooth, adding additional teaspoons of mylk as needed until desired consistency is reached.
Chia-Spiced Walnut + Pear Morning Oats
½ cup organic, gluten-free rolled oats ½ cup water ½ cup organic almond milk (can substitute with hemp milk or coconut milk too) ¼ teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground cardamom 1/8 teaspoon ground cloves 1 tablespoon ground flax seed
1. Soak the gluten-free rolled oats, water, almond milk, spices, and flax seed in a bowl for approximately 30 minutes. 2. After mixture has soaked, place in a pot and cook on the stove at medium-low heat until some of the liquid is absorbed (or until desired consistency). Top with sliced pear, walnuts, a splash of almond milk, cinnamon, and your favorite superfoods.
1 large bunch organic kale, washed and dried 1 large organic tomato, chopped 1 tbsp tahini 1 clove garlic minced ½ tsp cumin 1 tsp cayenne ¼ cup almond meal ¼ cup oat flour 1 tblsp olive oil Pink Himalayan salt
1. Chop kale into thin strips and sprinkle with salt 2. In a food processor, combine tomato, tahini, almond meal, garlic, cayenne, and cumin 3. Heat olive oil in a sauce pan on low heat. Saute kale for 1 minute. Add 1/3 cup water and cover. Cook for 5 minutes. 4. Add half the sautéed kale to food processor and pulse for about a minute. 5. Transfer mixture from food processor to bowl with remaining kale. 6. Form mixture into patties, and cook in saucepan for 4 minutes on each side. If the burger is too moist, add more almond meal. 7. Serve over greens
½ butternut squash, 3 loaded cups shredded 1 tsp oil ¼ tsp salt 1 tbsp. organic taco seasoning ¼ tsp cumin powder black pepper chile powder or cayenne pepper 2 tbsp water
Ingredients for Topping Tacos:
Black beans Ezekial sprouted grain mini tortillas Jalapenos Pico de gallo Shredded Cabbage Avocado or guacamole Vegan sour cream Cilantro Lemon juice Coconut flakes Salsa
1. First, you’ll need to cook the butternut squash. In a large pan, add oil at medium heat. Add the squash and salt and cook for 2 minutes. 2. Add cumin, garlic, black pepper, any other taco seasoning of your choice, and water. Stir all the seasonings in with the squash. Mix well. 3. Cover and cook for 10-12 minutes until the squash is tender. Layer greens and cabbage on the tortillas, add the squash, black beans, cilantro, and any other toppings you want to include in your tacos! 4. Serve warm or cold.
1 cup dates pitted and quartered 1/2 cup almonds 1/2 cup cashews 1/4 cup hemp seeds 2 tsp vanilla extract pure 1 tbsp matcha powder + additional for sprinkling 2 tbsp cacao nibs unsweetened 1/4 cup unsweetened coconut flakes
1. Combine almonds, cashews, hemp seeds, vanilla, and 2 tsp matcha powder in food processor and pulse until well-combined. Mixture should stick together like a dough when pressed. Add cacao nibs and pulse just enough for cacao to be dispersed throughout. 2. Line a small baking dish with parchment paper (so bars are easier to remove later) and add bars to dish. Use hands or the back of a spoon to press the mixture down until it is compact and smooth. Sprinkle coconut and additional matcha on top and press down with back of spoon. 3. Place dish in freezer for 1 hour. After 1 hour, remove bars from dish by pulling out parchment paper. Cut into 8 bars and wrap with parchment paper if desired. Store in fridge for up to 1 week.