This smoothie tastes like a chocolate shake without all the unnecessary added sugar. Surprisingly, this smoothie has fruits, vegetables (trust me you can’t even taste them), and some added powders for additional benefits. That’s what makes this smoothie so healthy for you, thus named appropriately Chocolate Super Smoothie!
I cannot for the life of me remember where I found this recipe. If I discover where I found it, I will include the link to the original recipe. I do remember that the original recipe did not include flax or maca and maybe not even the protein powder. I included these to make the smoothie even more “super”!
- 1 cup almond milk*
- 1 frozen banana
- 1/4 avocado
- 5 baby carrots
- 2 Tbsp cocoa powder
- 1/2 tsp cinnamon
- Optional: 1 Tbsp ground flaxseed
- Optional: 1 tsp maca powder
- Optional: 1 scoop protein powder (I used Sunwarrior Vanilla)
Directions: Add all ingredients to a blender and blend until smooth and creamy!
*For a thicker shake, use less almond milk.
This recipe (with all optional ingredients) yields approximately 425 calories and 25.5g protein.
What do you do with leftover blueberries that MUST be used!? Bake muffins of course!
I have made blueberry muffins before, Blueberry Quinoa Muffins, that are very similar to these new ones, except this newer version uses almond, oat, and fine cornmeal instead of grits and quinoa and it is oil free for those trying to stay away from oils. Also, because this newer muffin doesn’t include quinoa, cooking the quinoa is one less step to making these delicious muffins (meaning you get to eat them sooner!) But the best part of this newest muffin is that they tasted SO good!
Everyone in my family loved them that they were gone in no time! Now I have to go buy more blueberries just so I can remake these muffins!
This recipe was adapted from Happy Herbivore Abroad. I made several changes from the original recipe in order to make these gluten free 🙂
- 1/2 cup almond flour
- 1/2 cup GF instant oats
- 1/2 cup brown rice flour
- 1/2 cup fine cornmeal
- 1/4 cup raw sugar
- 2 tsp baking powder
- 1 tsp baking soda
- Optional: 1/4 tsp salt
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 1/4 cup almond milk
- 2 tbsp lemon juice
- 1 cup blueberries
- Preheat oven to 350F and line muffin tin with cupcake liners.
- In a medium bowl, combine all dry ingredients. Whisk to combine.
- Mix in syrup and applesauce and stir until combined.
- Add almond milk and lemon juice and stir.
- Gently fold in blueberries.
- Spoon batter into muffin tin and bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
The cornmeal makes these muffins similar to cornbread, but the blueberries pair really well with it giving these muffins the perfect sweet taste!
A sweet potato for breakfast!? Yes, it may sound strange,but just give it a try! The peanut butter, chocolate, and maple syrup lend a sweet taste that makes this a super healthy breakfast! Just think about all the health benefits you are getting first thing in the morning from the sweet potato – vitamins A, B, C, manganese, fiber, potassium, and iron! The oats give you some healthy carbs, and the peanut butter gives you protein and healthy fats. A well-rounded breakfast!
This recipe was adapted from here:
- 1/2 medium sweet potato
- 1/4 cup GF rolled oats
- 1 tbsp peanut butter*
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
- dash of sea salt
- Optional: up to 1/2 cup almond milk
- 1 tbsp chocolate chips
- Bake sweet potato at 400F for about 1 hour. Allow to cool before peeling and cutting in half.
- Mash half of the sweet potato with a fork and put into a mason jar.
- Add in oats, peanut butter, vanilla extract, maple syrup, sea salt, and optional almond milk for a thinner consistency.
- Stir everything together.
- If you want less orange color and the chocolate chips to be softer, stir them in now.
- Place lid on the jar and refrigerate overnight.
- The next morning stir in chocolate chips if you haven’t already done so, or add more chocolate chips as a topping!
* The original recipe uses cashew butter which would probably give these oats more of a true “cookie dough” flavor, but I didn’t have cashew butter and found the peanut butter to be a good substitute.
The original recipe does not call for almond milk, but I wanted a less thick oatmeal. If you want a thick oatmeal, omit the almond milk or add in a small amount (1 tbsp at a time) until desired consistency is reached.
I love making pizza! Unfortunately, it is extremely hard to find a gluten free and vegan pizza crust unless I want to spend like $7 on a pre-made pizza. Yes, a pre-made pizza is easy, all you have to do is stick it in the oven and bake it, but then I don’t get to choose what ingredients to top my pizza with. Plus, like I said, $7! for a pizza! And it isn’t even that big, 2 people could share it as a light dinner.
Usually, I make socca pizza, but it can take some time to mix, bake, and bake again with the toppings. Fortunately, I came across a recipe that uses a tortilla as the base of the pizza crust. I’m not the biggest fan of a very thin crust, but of course that is the type of crust a tortilla is going to provide. However, I loved how quick and easy it was to make this pizza. And actually, the crispy tortilla was not bad at all – kind of like a tortilla chip with pizza flavor!
This recipe was adapted from here:
- Preheat oven to 350F. Spray pizza pan with non-stick spray and place tortilla on the pan.
- Mix together the tomato paste and all the spices. Alternatively, you could use store-bought pizza sauce.
- Spread the sauce on top of the tortilla.
- Top with cheese and any toppings you choose.
- Bake for 15 minutes.
- Allow to cool before slicing.
My pizza topped with spinach, olives, and chickpeas!
This pizza was so easy and tasty. I will definitely be making this again when I want a quick pizza!
This pizza looked so good, I couldn’t wait to eat it!