Pumped-Up Summer Yogurt

Well I wrote this post earlier so a few things have changed……..Like the Madison Marathon has been cancelled so now we’re doing the Med City Marathon! I’m doing the full and Elysia is still doing the half so we’ll let you know how it goes! We did the half last year and enjoyed it and are looking forward to running together again. Unfortunately we won’t get to go to the Green Owl Cafe (which I talk about further down) but we’ll get there next time we go to Madison!

Guess what’s coming up in two days! The Madison Marathon! Yep. It’s time again for another 26.2 for me and 13.1 for Elysia. This is marathon 4 for me and I’m as apprehensive as ever going into it because I’ve lately been having some knee issues so I’m pretty nervous that it will take me out of the race early-on. I’m going to use Rock Tape to increase circulation to the area to helpfully provide relief and get me through! I’ve also been icing and biking, trying to give it a little extra help. It’s actually the back of my knee that hurts so I’m not entirely sure what it is from so if any of you know, tell me! Because of this, I have no time goal going into the marathon; my only goal is to finish, unless that means injuring myself further.

I’ve heard good things about the Madison Marathon and Elysia and I will be sure to report back our thoughts on the race itself and on how we each did, just like we did with Omaha and Mankato. Have any of you or anyone you know run Madison?

While there, we hope to check out the Green Owl Café as well, because it’s an all-vegetarian restaurant and you know we like to eat! Unfortunately they’ll only be open until 2 that day, but hopefully we can make it. Does anyone else have any suggestions of places that we can go while there? We’ve been there several times but have yet to really try anything.

With the marathon coming up, I’ve been trying to hydrate like crazy and eat things that will prepare my body for the endurance that it will need on Sunday. Other than drinking a lot of fluid, you can also hydrate by eating foods with a higher water ratio. Because of this, and because it’s delicious, I bought a watermelon the other day at a local co-op to snack on. Not only does watermelon provide hydration, it also contains lycopene (the popular carotenoid famous in tomatoes), aka cancer-fighting antioxidant properties. It’s great for fighting inflammation too!

While watermelon is delicious on its own, I decided to amp up the flavor of my morning yogurt with this treat. Combing the yogurt with tofu, watermelon and protein powder gave me a great start to my day, along with the addition of chia seeds. For this recipe I used Vanilla Sunwarrior Warrior Blend Protein Powder as I’ve found that I enjoy it the most out of powders I’ve tried.

Powered-Up Summer Yogurt
[Serves 1]

  • 154 grams Watermelon (a little over 1 cup)
  • 3 oz./one serving Mori-Nu Silken Lite Tofu
  • ½ cup Unsweetened Plain Soy Yogurt (or your favorite alternative)
  • 1.5 Tbsp. Chia Seeds
  • ½ tsp. Vanilla Powder, Paste or extract
  • 1/4 tsp. Salt
  • Splash of orange juice or lemon juice (or to taste/optional)
  • ½ banana, frozen (optional)
  • ½ scoop Vanilla Protein Powder
  • Stevia, to taste (I didn’t use much but it depends on how sweet your watermelon is)

– Combine ingredients up to the banana (not including it) in a food processor and blend until smooth (the chia seeds did not blend but it created a tapioca-like effect). Let sit for a couple of hours or overnight for a thicker texture. I left mine in my food processor and put it in the fridge overnight.

– Right before you eat it, blend in the banana and protein powder and add sweetener, if desired.

– Stir in more chopped banana or some Ezekiel Flax Cereal for added texture and taste!

Do you have any Spring marathons or events planned?


Cinnamon Vegan French Toast

I did it! Another semester complete and one step closer to graduation.  As you all know by now, this semester definitely was a busy one for me so I’m excited for a little break before summer term. After months of doing nothing but burying my nose in the books, I decided to take a morning to do nothing but relax and create a new breakfast recipe.


After sleeping in I heated up the ol’ cast iron skillet and enjoyed my coffee while listening to the Today Show in the background.  Man was this a change of pace! Such a relaxing morning called for the boss of all breakfasts, French Toast!  Now there are plenty of vegan recipes out there for this breakfast but I have yet to find one that hits the spot with a crusty and sweet but slightly savory flavor.  So I set out with that goal as my guide and created a Cinnamon Vegan French Toast that is celebration worthy.

Cinnamon Vegan French Toast

  • ¼ cup Silken Tofu
  • 1 Tbs. Maple Syrup
  • 1 Cup + 3 Tbs Almond Milk
  • ¼ tsp. Vanilla
  • ½ tsp. Cinnamon
  • Dash of Salt
  • Nutritional Yeast
  • 1 Tbs Milled Flax Seed
  • 1 Cinnamon Tea Bag (I used Good Earth Spicy and Sweet Tea)
  • 2 Pieces Bread (I used Ezekiel)

Fruity Topping

  • 1 Tbs Favorite Jelly
  • 1 Tbs Silken Tofu
  • 2 Tbs Almond Milk

Brew the teabag in 1 cup of milk until you get a strong cinnamon flavor.  When you remove the bag make sure you squeeze it well.  Prepare one flax egg by whisking together the flax seed with 3 Tbs of the brewed tea and set aside until gelatinous and cooled to room temperature.

Using an emulsion blender or a food processor combine the silken tofu, maple syrup, 3 Tbs. almond milk, vanilla, cinnamon, and salt together until smooth with no lumps remaining.  Combine the tofu mixture with the flax egg and set aside.

Preheat a skillet, preferably cast iron, over medium-high heat.  Dip the pieces of bread in the mixture and sprinkle one side lightly with nutritional yeast and salt.  Place the yeast side down on the skillet then sprinkle the other side.  After the first side has browned  (3-5 min)  flip the toast, re-spraying the skillet before putting the toast back down.  Let the second side brown then use the remaining tofu mixture to lightly coat both pieces of bread.  Sprinkle lightly with nutritional yeast once again and cook until both sides are crispy and brown.

To prepare the fruity topping simply blend all ingredients until smooth.


The tea really enhances the cinnamon flavor!


Your tofu mixture should be fairly thick and make sure you wait until the flax egg is jelly-like until you combine them.


Sorry for the lighting! My kitchen light went out and when I tried changing the bulb it just went out right away again 😦


The nutritional yeast gives it that browned look and the slightly savory taste that the egg would normally provide a classic French toast.


Top your French toast with sautéed bananas, roasted almonds, maple syrup, butter, the fruity topping, or all of the above! Personally I really enjoyed the all of the above option as I am known to be a texture fiend 🙂


For a more classic French toast you can go with the traditional butter and syrup, skipping the fruity topping..or…


…go all out and try your favorite flavor! Another option you have is to add some of your favorite jelly to the tofu mixture that is used to coat the bread.


Yumm look at those roasted bananas! I chose to sauté my almonds in the same skillet along with a little bit of maple syrup, milk, and salt.  Delish!

Do you have a favorite non-vegan meal that you would like veganized? We’re up for the challenge so let us know!