Green PB Banana Smoothie

I have still been on a summer smoothie kick so I have another smoothie recipe to share today.  This smoothie gets its amazing green color from Spirulina, an ingredient I haven’t used in a while but have enjoyed using this past week!

Green PB Banana Smoothie 2

Ingredients:

  • 1/2 cup almond milk
  • 1/2 cup plain yogurt (I used Amande)
  • 1 frozen banana
  • 1 Tbsp peanut butter
  • 1 tsp spirulina (Can be omitted)
  • Optional: 1 scoop vanilla protein powder (I used Sunwarrior)

Directions:  Combine all ingredients in a blender and blend until smooth and creamy.

This smoothie is pretty thick so I actually poured it into a bowl (Smoothie In A Bowl!), topped it with some peanuts, and ate it with a spoon! It was a perfect snack mid-afternoon after having been outside reading in the hot sun.  Also, the spirulina was a great energy boost!

Green PB Banana Smoothie

This recipe (without the protein powder) yields approximately 325 calories and 8g protein

Chocolate Avocado Soft Serve

I drink smoothies a lot in the summer!  They are so cool and refreshing after being out in the sun.  Plus, smoothies are a great way for me to add supplements that I take daily, like maca powder, flax seeds, and protein powder.  However, sometimes I would prefer not to drink a smoothie out of a straw, but create a thick smoothie that I can eat out of a bowl with a spoon.  This recipe was based off a very thick smoothie recipe.

This recipe was adapted from here:

Ingredients:

  • 1/2 cup plain yogurt (I used Amande)
  • 1/4 cup avocado
  • 1/2 frozen banana
  • 1 tbsp cocoa powder
  • Optional: 1/2 scoop protein powder (Chocolate is preferred but vanilla works)
  • Optional: 1 tbsp ground flax seed
  • Optional: 1 tsp maca powder

Directions:

  1. Combine all ingredients in a small blender and blend until smooth and creamy, scraping down the sides as needed. (You may need to add 1-2 tablespoons of almond milk to get things moving if you use all the powders.)
  2. Pour into a bowl and freeze* or eat immediately for a Smoothie In A Bowl, but make sure to add toppings first!  Try fruits, nuts, seeds, shredded coconut, or chocolate chips!

*If you decide to freeze this smoothie, pour it into a bowl and place it in the freezer, stirring every 30 minutes until the desired consistency.  It won’t be like real soft serve (it is still smoothie based) but it will be cold and thick!

I didn’t add any additional sweetener to my bowl.  I found the banana naturally sweetened it enough plus my protein powder is naturally sweetened with stevia.  If you omit the protein powder and don’t find the banana to be sweet enough alone, you may want to add your own sweetener like stevia or maple syrup or even try sweetening it up by adding a whole frozen banana!

This recipe (using Amande yogurt, Plant Fusion Protein Powder, and including the optional ingredients) yields approximately 315 calories and 17g protein.

PB Banana Flax Smoothie

Here is a smoothie I have been enjoying quite a lot lately.  It makes for a great post workout smoothie! Not only is this smoothie nutritious and filling, but it is super tasty!

This recipe was adapted from here:

Ingredients:

  • 1 cup almond milk*
  • 1/4 cup plain yogurt (I used Amande)*
  • 1 tbsp ground flaxseeds (If you don’t have these you can omit and just make a PB Banana Smoothie)
  • 1 tbsp peanut butter
  • 1/2 – 1 banana, frozen
  • Optional: 1/2 scoop vanilla protein powder (I used Vanilla Plant Fusion)

Directions: Combine all ingredients in a blender and blend until smooth and creamy.

*If you want a thicker smoothie use 1/2 cup almond milk and 1/2 cup yogurt.

I love the natural sweetness from the banana, the healthy fats from the peanut butter, and the omega-3’s from the flaxseeds.  I added the protein powder for additional protein (especially since I usually drink this post workout).  You can also add maca powder (to increase energy) and spinach (to sneak in some veggies and additional health benefits.)

This recipe (with protein powder and 1/2 banana) yields approximately 338 calories and 18g protein.

Banana Buckwheat Pancakes

Making pancakes that are vegan and gluten free is tough! Especially, if you want that fluffy texture.  Not to mention that you want a pancake that holds together when flipping it on the pan.  And on top of all that you have to be patient as the pancake slowly cooks over medium heat; heat that is any higher burns the outside and leaves the middle uncooked.  Yuck!  Even though I still had to use my patience with cooking these over medium heat, I was quite impressed at how big and fluffy these turned out.  Cooked perfectly inside and out!  Plus, bananas cooked in the pancakes…heaven!

Banana Buckwheat Pancakes 3

This recipe was adapted from here:

Ingredients:

  • 1/4 cup buckwheat flour
  • 1/4 cup GF oat flour
  • 1/2 tbsp flax seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 tbsp almond milk
  • 3 tbsp plain yogurt (I used Amande)
  • 1/2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 medium banana, sliced

Directions:

  1. Whisk together all dry ingredients.
  2. Add the wet ingredients and whisk until everything is combined.
  3. Gently fold in the sliced banana.
  4. Pour pancake batter by 1/4 cup onto a hot, greased griddle over medium heat until golden brown on each side.
  5. Top the pancakes with additional banana slices, walnuts, and maple syrup! (Or any other toppings you love!)

Banana Buckwheat Pancakes 2

These pancakes would probably be great with chopped walnuts stirred into the batter!  Then there would be bananas and walnuts directly in the pancakes.  Ooh that sounds exactly like Banana Bread Pancakes! Delicious!

Banana Buckwheat Pancakes

Using Arrowhead Mills Buckwheat Flour, Trader Joe’s GF Rolled Oats, Bob’s Red Mill Ground Flax Seeds, Silk PureAlmond Original Almond Milk, and plain Amande yogurt, this recipe yields approximately 410 calories and 12g protein.

Banana Bread Smoothie

Here is another great smoothie recipe!  The addition of the walnuts, dates, and spices gives my usual Banana Protein Shake a new twist in flavor.

Ingredients:

  • 1 cup almond milk
  • 1 frozen banana
  • 2 tbsp walnuts
  • 2 dates
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • Optional: 1/2 scoop vanilla protein powder (I used Sunwarrior)
  • Optional: 1 tsp maca powder

Directions: Combine all ingredients in a blender and blend until smooth and creamy!

I bet if you add 2-4 tbsp of oats, this smoothie would be even thicker, giving it a really good banana bread flavor and texture.  I may have to try that next time! You can also add a handful of spinach to make a green smoothie!

This recipe, with both optional ingredients, yields approximately 365 calories and 13g protein.

Marbled Banana Bread

A long time ago, I used to have a banana bread recipe that was my favorite.  It was thick, fluffy, and very flavorful.  Unfortunately, this recipe was not vegan or gluten free.  I have tried several banana bread recipes that are both gluten free and vegan and they were always good but nothing close to that rich banana taste of my favorite recipe.  I knew I would probably never get the same taste as before but I kept trying different recipes and finally I have found one that has been my absolute favorite so far!  It is very tasty and it looks so pretty too!

Marbled Banana Bread 2

This recipe was adapted from Peachy Palate:

Ingredients:

  • 2 tbsp ground flax + 6 tbsp water
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 3/4 cup buckwheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup cocoa powder
  • 1.5 cups bananas (about 3 large), mashed
  • 1/3 cup almond milk
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract

Directions:

  1. Spray a loaf pan with non-stick spray and preheat oven to 350F.
  2. In a small bowl, combine flax and water and stir. Set aside.
  3. In a medium bowl, combine flours, baking powder, baking soda, and cinnamon.  Mix together.
  4. Take 3/4 cup of the flour mixture and put it in another medium bowl.  Whisk the cocoa powder into this bowl.
  5. In another small bowl, mix together mashed bananas, almond milk, maple syrup, vanilla extract, and the flax mixture.  Divide this mixture between the two flour bowls.  (Just over 1 cup of the wet mixture in each bowl.)
  6. Place alternating scoops of each flour mixture in the prepared loaf pan until no mixture remains.
  7. Run a butter knife through the loaf creating swirls.  Run the knife through the center of the loaf for an even rise.
  8. Bake in the oven for 1 hour to 1 hour and 15 minutes.
  9. Allow to cool before slicing.

Marbled Banana Bread 3

This banana bread is great as is, slightly warmed in the microwave, or topped with peanut butter!

Marbled Banana Bread 4

Marbled Banana Bread

Based off 8 slices of banana bread, this recipe yields approximately 228 calories and 6g protein.

Cookie Dough

Yesterday for the 4th of July, I decided to end the day with a sweet treat perfect for a hot day.  I made banana soft serve!  I’ve made this before and it is super easy.  Just blend 1 1/2 frozen bananas with a splash of almond milk (if needed), until creamy.  Then, I usually will add in a tablespoon of almond butter.  This time, I wanted to try something different.  I made a Cookie Dough Soft Serve (aka Blizzard).  What made the blizzard was the amazing cookie dough!  After I made my blizzard, I had plenty of cookie dough balls left over.  I have been snacking on these all day and I definitely want to make more just to eat straight out of the fridge!  Today I am posting the recipe for the cookie dough!

Cookie Dough 2

This recipe was adapted from Oh She Glows:

Ingredients:

  • 1/2 cup unsalted cashews
  • 1/4 cup GF rolled oats
  • 1/4 cup sorghum flour
  • 1/2 tsp salt
  • 1.5 tbsp raw sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1/4 cup mini chocolate chips

Directions:

  1. In a food processor, add cashews and oats and blend until it turns into a fine crumble (almost flour-like).
  2. Add in flour, salt, and sugar and give a few pulses to combine.
  3. Add the vanilla and maple syrup and blend until well combined.
  4. Stir in the chocolate chips. (The mixture will be very sticky.)
  5. With your hands form small balls.
  6. Store in a closed container in the fridge.

I was able to form about 22 balls.  A few balls never made it to the container though as I ate them during the rolling process. However, I recommend trying to use use some patience and eat them after they are cold.  They taste SO much better cold.  Freeze them if you have to so they will get cold faster!

Cookie Dough

These taste incredibly like real cookie dough.  Raw cookie dough was always my favorite and the best thing about this vegan recipe is you can eat them without the worry of getting salmonella.

Enjoy these straight from the fridge, blend them into banana soft serve, crumble them on top of other vegan ice cream, yogurt, oats, etc.  The possibilities are endless!

Based on making 22 balls, each ball yields approximately 50 calories and 1g protein.

Bean Sprout Stir Fry

Today is National Baked Beans Day!  Even though this recipe doesn’t use  baked beans, it does use bean sprouts and chickpeas…that counts right?  Well if you would rather have actual baked beans, see this recipe I posted last year to better celebrate National Baked Beans Day.  In fact, I made those baked beans last night for dinner.  I doubled the recipe so I would have plenty of leftovers.  Those baked beans are SO tasty!

Anyways, back to today’s actual recipe.  I have been loving sprouts lately; bean sprouts and alfalfa sprouts in particular.  They have been making their way into all my bean and veggie wraps.  When I came across this recipe for a stir fry that was basically made out of bean sprouts, I knew I had to make it as soon as possible and try bean sprouts in a new way!

Bean Sprout Stir Fry

This recipe was adapted from here.  I made a few changes to the original recipe to increase the flavor and use ingredients I had on hand.

Ingredients:

  • 1/2 medium onion, chopped
  • 4 tsp minced garlic
  • 2 cups broccoli florets
  • 4 cups kale
  • 2.5 cups bean sprouts (1 whole package)
  • 1 can chickpeas, drained and rinsed
  • 3 tbsp lemon juice
  • 2 tbsp Tamari
  • salt and pepper, to taste

Directions:

  1. Add onion and garlic to a large frying pan with a splash of water.  Saute over medium heat for about 2 minutes, adding more water if necessary to prevent sticking.
  2. Add broccoli florets and kale and cook for about another 2 minutes.
  3. Add all other ingredients and cook until kale is wilted and broccoli is bright green.
  4. Serve immediately as a side dish or serve over brown rice for a meal.

I included chickpeas in my recipe because I wanted additional protein.  I bet this would taste great with marinated and baked tofu or tempeh as well for a protein source.

If you serve this over brown rice for a meal, this can easily make 3-4 servings.

Bean Sprout Stir Fry 2

Sweet Potato Smoothie

I know it may sound odd to put a sweet potato in a smoothie, but the flavors in this smoothie are incredibly sweet.  Most people enjoy sweet potatoes as fries or baked.  Maybe topping them with ketchup, salsa, or adding some beans.  Even I have made a savory meal with a sweet potato before.  But surprisingly, sweet potatoes go really well with other ingredients to help satisfy a sweet tooth craving in a more healthy way, like eating a sweet potato with almond butter.

This smoothie is filled with vitamin A from the sweet potato and protein from the protein powder.  In addition, the turmeric makes it anti-inflammatory and the cinnamon helps stabilize blood sugar.  If you add the optional walnuts, you even get the benefit of some healthy fats.

This recipe was adapted from here:

Ingredients:

  • 1/2 sweet potato, baked 
  • 1/2 banana, frozen
  • 1-1.5 cups almond milk (depending on how thick you want your smoothie)
  • 1 tbsp maple syrup (I use 1 medjool date)
  • 1 tsp cinnamon
  • 1/2 tsp turmeric (Can be omitted)
  • Optional: 1/2 scoop protein powder (this time I used Plant Fusion in Vanilla)
  • Optional: handful of walnuts

Directions:

  1. Bake the sweet potato at 425F for about 1 hour.  Allow to cool. (I did this the night before and placed it in the fridge so it would be cold for the smoothie.)
  2. Combine all ingredients in a blender and blend until smooth and creamy.

I added about 1 1/4 cup almond milk to mine and liked the consistency.  It all depends on how thick you want it.  This time I was in the mood for a slightly thinner smoothie, and amazingly 1 1/4 cup was still quite thick!  I also did not use the walnuts this time, but I bet they would be great in the smoothie so I’m definitely going to add some next time!

Sorry, no picture 😦 But just imagine a thick, creamy smoothie in the beautiful orange color of a sweet potato!