Category Archives: Snacks

Vegan Toasted Coconut Bites Recipe

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Vegan Toasted Coconut Bites Recipe
16 Servings | 1 Weight Watchers PointsPlus per serving*
Ingredients:
  • 1 cup of pitted dates
  • 2 tablespoons dark chocolate cocoa powder
  • 1/3 cup sweetened shredded coconut, toasted
  • 1/2 cup almonds
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt

Instructions:

  1. Combine all ingredients except toasted coconut in food processor – blend well.
  2. Stir in toasted coconut.
  3. Transfer mixture to a plastic bag and kneed the dough until combined even further. It will become more sticky as you kneed it together.
  4. Break off pieces and roll into balls.
  5. Chill in refrigerator for at least 15 minutes for best results!

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Cherry Chewy Bar Recipe

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Vegan Cherry Chewy Bar Recipe
9 Servings | 4 Weight Watchers PointsPlus per serving*

Ingredients:
  • 2 cups rolled oats
  • 1/2 cup pitted dates
  • 1/2 cup orange juice
  • 1/4 cup chopped pecans
  • 1 cup dried cherries
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • salt, to taste

Instructions:

  1. Preheat oven to 325F.
  2. Spread rolled oats evenly on a baking sheet and bake for 10 minutes, until light brown.
  3. Meanwhile, combine the dates and orange juice in a small saucepan and cook over medium-low heat for about 15 minutes. Pour the mixture into a blender/food processor and process until smooth and creamy.
  4. Combine all dry ingredients into a large mixing bowl. Mix very well.
  5. Combine half of the dry with half of the wet mixture. Add in the rest of the dry and wet mixtures. Mix well.
  6. Press mixture into a nonstick 8×8 baking pan and bake for 20 minutes.
  7. Let cool, then slice into bars.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Lemon Garlic Broccoli Recipe

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Vegan Lemon Garlic Broccoli Recipe
4 Servings – Approximately 1 cup per serving | 1 Weight Watchers PointsPlus per serving*

Ingredients:

  • 4 cups broccoli florets
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves minced garlic
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil

Instructions:

  1. Preheat oven to 400 F.
  2. Mix extra-virgin olive oil, sea salt, black pepper, and garlic. Toss broccoli with the oil mixture.
  3. Spread out the broccoli on a baking sheet.
  4. Bake until tender, approximately 20 minutes. Transfer to bowl and toss with lemon juice.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Brownie Bite Truffles Recipe

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Vegan Brownie Bite Truffles Recipe
12 Servings | 3 Weight Watchers PointsPlus per serving*

Ingredients:
  • 1 – 10 ounce package of pitted dates
  • 2 tablespoons dark chocolate cocoa powder
  • 2 tablespoons sweetened shredded coconut
  • 1/3 cup pecan halves
  • 1/2 teaspoon vanilla extract
  • 1/16 teaspoon salt

Instructions:

  1. Combine all ingredients in food processor – blend well.
  2. Transfer mixture to a plastic bag and kneed the dough until combined even further. It will become more sticky as you kneed it together.
  3. Break off pieces and roll into balls (a little smaller than a golf ball).
  4. Chill in refrigerator for best results!

*P+ calculated using the recipe builder on weightwatchers.com

— Adapted from Chocolate Covered Katie

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Vegan Mixed Berry Hemp Protein Smoothie Recipe

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Vegan Mixed Berry Hemp Protein Smoothie Recipe
1 Serving | 3 Weight Watchers PointsPlus

 Ingredients:
  • 2 tablespoons hemp protein
  • 1/4 cup orange juice
  • 3/4 cup water
  • 1/2 frozen banana
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries, raspberries, blackberries
  • Handful of spinach leaves

Instructions:

  1. Place all ingredients in blender. Blend until contents liquify.
  2. Transfer to glass and enjoy!
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Vegan Chickpea Falafel Patty Recipe

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Vegan Chickpea Falafel Patty Recipe
12 Servings | 3 Weight Watchers PointsPlus per serving*

Ingredients:

Patty:

  • 1 1/4 cup soaked garbanzo beans
  • 1 1/2 cup brown rice, cooked
  • 3/4 cup water
  • 1/4 cup flax seeds
  • 1/4 cup quinoa, cooked
  • 2 tablespoons chickpea patty seasoning (recipe below)
  • 1/4 teaspoon salt
  • 2-3 cloves of minced garlic

Seasoning:

  • 3 tablespoons onion powder
  • 2 1/2 teaspoons garlic powder
  • 2 1/2 tablespoon salt
  • 1 teaspoon celery seed
  • 2 1/2 tablespoon Italian seasoning
  • 2 tablespoons dried parsley

Instructions:

  1. Preheat oven to 350 F.
  2. Blend the beans in food processor until fairly smooth, gradually add water.
  3. Mix other ingredients in a large bowl, add the beans, and mix well.
  4. Form into patties using ¼ cup of the bean mixture per patty and bake for 30 mins, flipping them over at 15 mins.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Cocolime Banana Bread Recipe

vegan cocolime banana bread recipe

Vegan Cocolime Banana Bread Recipe
16 Servings | 6 WeightWatchers PointsPlus per serving*

Ingredients:

Bread

  • 2 cups whole spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup shredded coconut
  • 1 ½ cups mashed banana
  • ½ cup coconut oil
  • 1 cup Sucanat
  • 1 tablespoon vanilla extract
  • ¼ cup soy yogurt
  • 1 teaspoon raw apple cider vinegar
  • 1 teaspoon lime zest

Glaze

  • ¼ cup agave nectar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ½ cup shredded coconut

Instructions:

  1. Preheat the oven to 350 F. Lightly oil the baking pan and dust with flour. Sift the spelt flour, baking soda, and salt. Add the shredded coconut, whisk it all together, and set aside.
  2. In a separate bowl start to blend the banana, oil, Sucanat, vanilla, yogurt, vinegar, and zest, and keep blending until the mixture is uniform and soupy with very few chunks of banana.
  3. Slowly add the flour mixture. Blend until the dough is blended but still chunky. Do not overmix!
  4. Transfer to the prepared baking pan.
  5. Bake for 60 minutes for a standard loaf pan (or 40 minutes for 3 mini loaves). Remove from the oven and let the pan sit for 10 to 15 minutes before removing the bread and transferring it to a wire rack.
  6. For the glaze, combine all of the ingredients together and let it sit while the bread bakes. Pour it over the bread after it is transferred from the pan to the wire rack. Try to keep most of the coconut on the top. It will stick more as the bread continues to cool.

*P+ calculated using the recipe builder on weightwatchers.com

— Adapted from 30 Minute Vegan

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Vegan White Chocolate Peanut Butter Chip Cookie Recipe

vegan white chocolate peanut butter chip cookies
Vegan White Chocolate Peanut Butter Chip Cookie Recipe
24 Servings, 1 cookie per serving | 4 Weight Watchers PointsPlus*

Ingredients:

  • 1 jar white chocolate wonderful peanut butter
  • ¾ cup pure maple syrup
  • 1 ½ teaspoons raw apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup whole spelt flour
  • ½ teaspoon baking soda
  • ½ cup rolled oats
  • ½ cup vegan dark chocolate chips

Instructions:

  1. Preheat the oven to 350 F.
  2. Whisk together the peanut butter, maple syrup, apple cider vinegar, and vanilla in a bowl.
  3. In a separate bowl, sift the spelt flour and baking soda. Stir or whisk well. Add the oats and chocolate chips and stir well.
  4. Combine wet and dry ingredients.
  5. If you aren’t using a nonstick cookie sheet or baking tray, you will have to lightly oil the tray or lay down aluminum foil or parchment paper. Use an ice-cream scoop or spoon to scoop out your preferred amount of batter.
  6. Leave enough space in between them to allow the hot air to circulate (at least 2 inches). It will take two trays. Bake them for 10 to 15 minutes, or until they are starting to brown on the bottom.

*Weight Watchers PointsPlus calculated using the recipe builder on weightwatchers.com

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Strawberry Banana Hemp Protein Smoothie Recipe

vegan weight watchers strawberry banana hemp protein smoothie
Strawberry Banana Hemp Protein Smoothie Recipe
1 Serving | 3 Weight Watchers PointsPlus

Ingredients:
  • 2 tablespoon hemp protein
  • 1/4 cup orange juice
  • 3/4 cup water
  • 1/2 frozen banana
  • 1 cup frozen strawberries
  • Handful of spinach leaves

Instructions:

  1. Place all ingredients in blender. Blend until contents liquify.
  2. Transfer to glass and enjoy!
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Vegan Weight Watchers – Introduction

Welcome to the Vegan Weight Watchers blog! I will be adding multiple posts each week specifically written for people using the Weight Watchers program to lose or maintain weight while following a vegan lifestyle. Posts will include PointsPlus friendly vegan recipes, product and restaurant reviews, as well as interesting vegan tidbits from around the world and across the web.

My story:
My journey with Weight Watchers started in June 2009. I lost 25 lbs and became a lifetime member that October. I have since been able to maintain my weight loss while sticking to the Weight Watchers program.

My husband has struggled with gastrointestinal discomfort since we met in 2003. Following an endoscopy, no diagnosis was reached for my husband, and I was shocked when his doctor said he would be on medication indefinitely. After watching several documentaries and doing research online, I proposed trying out a vegan lifestyle (which almost instantly cured his lifelong stomach issues). Due to my experience with the Weight Watchers program, I knew I would have to be careful to stick to my daily PointsPlus values – it is a popular misconception that vegans only eat lettuce and are rail thin (more on this later…). However, I was disappointed about the lack of resources online for fellow Vegan Weight Watchers.

Stay tuned for ways to keep your weight loss journey interesting while sticking to a plant-based vegan lifestyle. I look forward to interacting and sharing with everyone!

Please feel free to leave your comments/suggestions or contact me directly at: emilee@veganweightwatchers.com

Be kind, feel good.
Em

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