This is actually one of the recipes included in my eBook “Jacked on the Beanstalk: Plant-Based Fuel for Vegan Athletes” and makes a perfect pre-workout snack or sweet tooth satisfier when sugar cravings hit. 🙂 So how do I appease my love of fall baking AND my brutal sweet tooth? I make my famous carrot cake protein balls! Pumpkin pie spice on my tofu? Sure, why the hell not?!Īs a vegan bikini competitor, I wish I could enjoy the new season by not only rocking cute, cozy sweaters & plaid, flannel shirts everyday (see cheesy photo to the left for an example of how well I wear the lumberjack look.)īut also, I could NEVER grow tired of eating gingerbread, apple sauce cake and pumpkin anything EVERY SINGLE DAY either.īut alas, even when I’m not training for a fitness competition, I still have to watch my calories in case a photo shoot opportunity to showcase my plant-built muscles should arise. It also means that I can now justify seasoning EVERYTHING with my fave sweet spices like cinnamon, ginger, nutmeg and cloves. Well, there’s definitely no disputing that summer has finally passed (especially here in freezing cold Ontario, Canada.) My daisy duke denim cut-offs and white linen summer dresses have officially been packed away and my knee-high (synthetic) boots and cute touque/scarf collection dusted off and hung up for fall.Īlthough it’s a depressing sign that winter will also be here soon enough, the fresh autumn air, crisp, colourful foliage and disappearance of bugs sure do make fall an undeniably enjoyable season for us Canucks too.

My vegan carrot cake protein