Mint Chocolate (Green) Protein Smoothie

Now that it's getting hot here in the deep south, I've been craving cooler foods. But after an intense gym sesh something light is not what I want! So today I awkward-walked (my legs guys, my legs!) into the kitchen and searched the refrigerator for something to fulfill my cooling yet filling craving after the gym. The solution? Chocolate + peppermint. A classic combination usually found in desserts and sweets, but now being made to work for you to refuel your body with the good stuff! Yeah!!

The results were less appealing looking than I'd hoped for, but let me promise you that one sip and you'll be in Andes Candies peppermint heaven.

Mint Chocolate (Green) Protein Smoothie

• 2 Frozen Bananas
• 3 Cups Fresh Spinach (Packed)
• Handfull of Fresh Mint Leaves
• 1/2 tsp Spirulina 
• 1/2 tsp Wheatgrass Powder
• 1 Tbsp Flax Meal
• 2 Tbsp Chia Seeds
• 2 Tbsp Cacao Nibs (add these later if you want them to be "chips")
• 3 Tbsp Cacao Powder
• 1/2 tsp Pure Peppermint Extract
• 1/2 Cup Chocolate Coconut Water
• 1/2 Cup Vanilla Coconut Milk (or preferred non-dairy milk)
• 1 Cup Ice

Place all ingredients into your blender and go to town! If you prefer more a a mint chocolate chip smoothie, add the cacao nibs after everything else has been blended and pulse a couple times.

Enjoy!

xx

Erin

My Favorite Green Smoothie (For People Who Are Not Fans of Green Smoothies)

It seems that everyone is writing about their favorite green smoothie concoctions. Some claim to be "ultimate" or "life altering," but there's none of that here. This is a basic green smoothie for those of us who aren't really the biggest fan of adding every kind of greens ever found into our drinks. In fact, I've always been more of a fruit-only smoothie kinda gal, so this is my "how-I-learned-to-love-green-smoothies" smoothie.

The maca powder has a distinct sweet taste, and may take some getting used to if you've never had it before. Maca is wonderful because it contains vitamins B, C, and E, and also has calcium, zinc, iron, magnesium, phosphorous, and amino acids. Maca is also thought to help boost energy, clear common skin issues, relieve menstrual symptoms, and help balance mood. This being said, the only real difference I have personally noted is a boost in energy and find it great for helping me to recover from a workout.

The other gem in this smoothie are chia seeds. I love putting these in everything! They're a great source of fiber, protein, and omega-3s, as well as calcium, manganese, magnisum, phosphorous, and a few of the B vitamins.

My Favorite Green Smoothie

This recipe should make around 16oz:

• 1 1/4 cup non-dairy milk
• 1/2-1 frozen banana 
• 1 cup frozen peaches
• 1 cup frozen pineapple
• Lots and lots of spinach (3-4 big handfulls)
• 2 Tbsp chia seeds (or as many as you want)
• 1 Tbsp maca powder*

Put all ingredients into a blender until smooth. 

Pour out and enjoy! Let me know if you have any favorite smoothies or how you switched this one up to make it your own!

*Do not use maca if you are pregnant or nursing. 

Vegan Baked Blueberry Oatmeal

If you're like me and love food and breakfast, but mornings are not your time of day, you've found the right recipe! I'm a huge fan of overnight oats, but sometimes all I want is a hot breakfast to start the day. This baked blueberry oatmeal is 100x better than the instant packets that are full of preservatives and in my personal experience, often not dairy-free.

If you have a busy life or travel for work, this recipe is perfect. Prep takes me maybe 15 minutes if I'm feeling extra lazy or am tired from a long day. This hearty, fruity oatmeal stores and reheats well, so if I have a busy week coming up I'll make a large pan and pack a bunch of smaller containers for the week ahead. This keeps me from being tempted to grab a packaged breakfast or binge on sweets later in the day. Plus it tastes like starting the day out with a treat!

This oatmeal bake is full of fruity goodness that adds a touch of sweetness, but not too much. The type of non-dairy milk, nuts, and fruit can all be interchanged. Why not try out blueberries one time and raspberries the next? Maybe you have pecans on hand instead of sliced almonds, go ahead and experiment! The recipe below is for a triple batch, which will fill a 9x13 (2" tall) glass baking pan perfectly. I will also post the single batch measurements at the bottom of this post for a 8x8 pan.

Vegan breakfast will never be the same.

Again, this is a triple batch!

And.....GO!

Vegan Baked Blueberry Oatmeal

Ingredients

• 3 cups old-fashioned rolled oats
• 3/4 cup sliced almonds, divided in half
• 1 1/2 tsp. baking powder
• 2 1/4 tsp. ground cinnamon
• Pinch of salt
• 3/4 cup maple syrup (agave can be used, but it doesn't have the same flavor)
• 3 cups vanilla coconut milk (or any desired non-dairy milk)
• 3 flax eggs (link in first step of instructions)
• 6 tbsp. Earth Balance, melted and cooled slightly
• 3 tsp. vanilla extract
• 4-6 ripe bananas, peeled and sliced
• 3 cups blueberries (or fruit of choice), divided in half

Directions:

1. Preheat the oven to 375ºF.
2. Make a flax egg and place it in the refrigerator for around 20 min. The best way I found to make a flax egg was from Bonzai Aphrodite. But as I've stated, I'm lazy so I do use pre-ground flax meal and have yet to notice much of a difference from fresh ground flax.
3. Grease your 9x13 baking pan and spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half the blueberries.
4. In a large bowl, combine the oats, half the sliced almonds, baking powder, cinnamon, and salt. In a heat-proof measuring cup, combine the maple syrup, non-dairy milk, flax egg, butter, and vanilla.
5. Sprinkle the dry oat mixture over the bananas & blueberries in an even layer. Pour the liquid ingredients evenly over the nuts.
6. Sprinkle the remaining sliced almonds and blueberries over the top. bake for 35-40 min, until the top is browned and oats have set. Allow to cool for 10 min before serving.

This recipe was adapted from both Heidi Swanson's "Super Natural Every Day" and Leah Short's blog, "So How's It Taste?"

❀