Post-Workout Recipes + Video| Vegan & Gluten-Free

Watch the video here!!

What’s up everyone, I hope you’re having a great day. I’ve got some really easy, delicious, post-workout meals you can make for yourself or share with another. These meals are of course are pack-full of protein and the other important essential vitamins and minerals our body needs to repair itself after a great workout. These ideas are also pretty great as just regular meals any other day of the week! 😊

All of these recipes are vegan and gluten-free


 

Strawberry Short Cake Smoothie

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 Cup Rice Milk
  • 1 Big, Ripe Banana
  • 3-5 fresh or frozen Strawberries
  • 2 TBS Hemp Seeds (you can use chia or flax, but hemp brings out more flavor)
  • 1 tsp Vanilla Extract
  • 1-2 Dates
  • 1 TBS Almond butter (this is what really makes the recipe come together. You can use peanut butter or Cashew butter instead, but Almond butter is best.)
  • 1 Cup of Ice

Directions

  • Blend all ingredients into the blender,  add the ice after all the ingredients have blended, or during blending.


Roasted Chickpea Salad

  • Servings: 1-2
  • Difficulty: easy
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Ingredients

Chick Peas

  • 1/2 a can or 1/2 a cup of cooked chickpeas.
  • Mix 1 tsp of olive oil OR water+ dried herbs such as:
    • Garlic powder, Paprika, Basil

Salad Portion 

  • 2-3 cups of Greens
  • Raw, fresh vegetables. I recommend 3 or more including:
    • 1/2 of a Bell Pepper
    • Diced Tomato
    • Red Onion

Dressing

  • Juice of 1 Lemon
  • 2 leaves of Fresh Basil
  • 1/2 cup of cashews
  • 1TB Mustard
  • Salt & Pepper

Directions

  1. Bake Chickpeas @ 400F for 10 minutes
  2. Blend the dressing ingredients. Add small amounts of H20 depending on how thick or thin you want it
  3. Put everything together in a big bowl and mix it up!! Enjoy~

*Remember to wash and chop all greens and raw veggies

**Add quinoa to this recipe for more protein and a more filling meal.


Corn Stuffed Wrapped Tortillas

Stuffed Corn Tortilla Wraps

  • Servings: 1-2
  • Difficulty: easy
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I just came up with this recipe and it is SO EASY AND GOOD!

Obviously, since you need cooked items, I recommend cooking them in an instant pot or the night before. I also recommend adding vegetables such as peppers and onions to the rice or beans you’re making for extra flavor!

Ingredients

  • 2-4 Small Corn Tortillas
  • 1 Cup Cooked Rice
  • 1 Cup of cooked Beans
    • black, or pinto, or refried beans or all three together~

 

Vegan Sour Cream: 

  • 3/4 Cup Cashews (you can also add 1 thick slice of tofu with the cashews for extra creaminess and protein!)
  • 1 Juice of a lemon
  • Salt + Pepper
  • H20 depending on how thick or thin you want it.

 

Directions

  1. Preheat oven to 400F
  2. Blend Sour Cream and put it in the fridge, or in the freezer for 5-10 minutes while waiting for the wraps to cook.
  3. Pro Tip : Corn tortillas crack super easy. Microwave the corn tortillas 2 at a time for 17 seconds between two damp paper towels.
  4. Simply spread the rice and bean mixture onto the corn tortilla, roll it up and put in the oven for 15 minutes.

Watch the video here!!

 

 

 

 

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