Has anyone else noticed that it’s almost impossible to find vegan mint chocolate chip ice cream? I know Enlightened and So Delicious each have one, and I’ve been able to get the So Delicious one (with no added sugar! love!), but they’re hard to find in my vicinity. I love peanut butter and cookie dough, of course, but sometimes you just want mint chip!
I know that a smoothie isn’t *exactly* ice cream, but I find that sometimes, a little bit of taste can be sacrificed for a whole lot of convenience, price, and nutrition.
Okay, so I am absolutely NOT selling this recipe, am I? It’s delicious, I promise, especially if you want to shake it up from the usual smoothies or curb an ice cream craving.
This one does use protein powder, but it’s optional. I’m still doing some research, but I’ve read about questionable ingredients in some protein powders, so I may start cutting it out of my diet. For now, I still have some in my pantry to use up, so it stays.
The color is pretty deep, definitely greener than your typical ice cream or green smoothie, but I really like how it turns out. I may try to top with berries for a nice Christmas colored variation!
You could definitely top with chocolate chips instead of cacao nibs, or whatever you normally put in a smoothie bowl I think the cacao nibs give it a really great chocolatey flavor.
Without further ado!
Mint Chocolate Chip Smoothie (with Hidden Veggies)
-1/2 cup unsweetened non-dairy milk (almond, oat, and cashew are all wonderful)
- 1/2 cup ice cubes
-1 cup raw spinach
-1 scoop spirulina powder (I use Kos)
-1/2 tsp vanilla extract
-1/2 tsp peppermint extract
-2 scoops vanilla protein powder (optional, but recommended)
-cacao nibs or chocolate chips for topping
other toppings: chia seeds, coconut flakes, flaxseeds, etc.
- In your blender, add all ingredients except toppings.
- Blend until smooth. If it’s too thick, you can add a little almond milk; if it’s too thin, add some spinach and ice cubes. If you want to drink instead, add around 1/2 cup almond milk.
- Pour into your bowl and top with toppings!
Interested in more smoothies? Check out my Pumpkin Berry Halloween smoothie! Want another way to sneak greens into your diet? Try this pesto.
PUMPKIN SEASON IS HERE!
There is nothing better than a pumpkin spice latte, pumpkin bread, pumpkin muffins, pumpkin pumpkin pumpkin! Am I #relatable enough?
Real talk, my gorgeous boyfriend ordered about 8 cans of pumpkin purée from Thrive Market, so I have a lot of materials to experiment with! Isn’t that fabulous? My gorgeous boyfriend has also convinced me to start lifting…. less fabulous. So protein shakes are my best friends more than ever right now.
This pumpkin spice protein shake uses vanilla protein powder (as opposed to my usual chocolate) and has a whole serving of pumpkin purée. And it is aaaaaaaamazing.
Pumpkin Spice Protein Shake
- 1 1/2 cups unsweetened non-dairy mylk
- 1-2 scoops vanilla protein powder of choice
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/4 – 1/2 cup pureed pumpkin
- (optional) 1 tbs maple syrup or almond butter
Directions: Blend everything together for the perfect breakfast or post workout snack!
Vacation time! The slower (yet still very busy) part of my summer is over, and from now on is pretty go go go, and the go go go-ing. I’m typing this on a boat on my way to Canada from Seattle.
Yay, airports. Traveling. New places. Always tons of vegan options, right? And all fairly priced? Yeah. No. So you kind of have to plan a little bit. On Monday I threw together these super easy bars, just four ingredients, vegan, paleo, and no added sugars. This was my breakfast this morning 🙂
You only need four ingredients:
- Almond butter
- Chia seeds
For this recipe, I used one package of dates (around 12 oz), 1/2 cup of almonds, 4 tbs almond butter, and 1/4 cup of chia seeds to make 8 bars.
- Put all ingredients in your food processor.
- Process until you have a soft, crumbly dough.
- Press into an 8 by 8 pan- you may want to line with parchment paper. Use the bottom of a cup to compact the bars as much as possible.
- Refrigerate for at least thirty minutes.
- Cut bars, store in beeswax wraps. Keeps best in the fridge- otherwise, they’re still fine but a bit crumbly.
I am back with another classic cookie variation on my protein cookies! Snickerdoodles have always been a favorite of mine, and they’re so simple to make, and yummy to eat. These are also super simple to make:
- Mix in about half a teaspoon of cinnamon to the cookie, dough, until evenly distributed.
- Mix together remaining cinnamon and coconut sugar in a small bowl.
- Roll cookie dough into four small balls.
- Roll each ball in the sugar and cinnamon mixture.
- Place them on a baking sheet and flatten slightly.
- Bake at 350F for 10-12 minutes. Enjoy!
Comment if you tried this and what your thoughts are. Happy baking!
Nutrition (for one cookie): 81 calories; 11.8 grams carbs, 5.3 grams fiber, 4.4 grams sugar; 1.7 grams fat, 4.7 grams protein.
As promised, I am back with another variation of my homemade protein cookies. And these are my favorite! I looooooove peanut butter cookies so much, and while I can usually justify eating an entire batch of my favorite recipe by telling myself that it has protein… I really shouldn’t.
This recipe, however, has 6 grams of protein per 100 calorie cookie, and taste wonderfully peanut buttery. I suspect it may become a staple pretty quickly.
- Mix peanut butter into cookie dough until it’s even throughout.
- Roll into four small balls and place on a cookie sheet.
- Press down on each with a fork, to get the classic peanut butter cookie criss-cross.
- Bake at 350 F for 10-12 minutes.
Nutrition (per cookie): 8.9 grams of carbs, 4.4 grams of fiber, 2.7 grams of sugar; 4.3 grams of fat, 5.7 grams of protein
You could even add some chocolate chips or cacao nibs to give these some extra umph. Comment if you tried this and what you thought. Happy baking!
Sugar is my weakness. I have always had such a sweet tooth- more like a sweet set of dentures. I can eat an entire row of Oreos without even thinking. But apparently, that’s “not healthy”…
I also need to eat more protein. Up until recently, I tried to eat around 50 grams of protein- essentially enough to survive. But I should be doubling that, which is hard to do without eating pounds of tofu or lentils, or drinking three protein shakes a day. So I had to get a little clever with my protein. So. Protein cookies.
These were originally based off of Lenny and Larry’s Complete Cookies. But I wanted something cheaper, healthier, lower in calories, and without refined sugar or white flour. So a true, complete cookie. And I think I succeeded. In this post, I have the base for the cookie, and I will be posting variations over the next week. The first: the classic chocolate chip cookie.
Ingredients: Cookie Base
- 3 tbs coconut flour
- 2 tbs PB2 or other peanut powder
- 2 tbs unsweetened applesauce
- 4 tbs unsweetened almond milk
- 1 tbs stevia in the raw
- 1 scoop vanilla protein powder (I like Bob’s Red Mill)
- .5 tsp vanilla extract
- Mix together dry ingredients.2. Add wet ingredients. 3. Mix well. 4. Add add-ins. This week: cacao nibs. Add about 1 TBS of raw cacao nibs to the mix, and mix well.
5. Roll into balls, and flatten slightly. Bake at 350F for 10-12 minutes, until tops are slightly dry. Let cool before eating.
Here’s a sneak peek at the cookies coming later:
Cacao nib, sugar cookie, double peanut butter, and snickerdoodle.
Nutrition (this is for one cookie, a batch makes four): 8 grams carbs, 4 grams of fiber, 2 grams of sugar; 4.6 grams of protein, 2.2 grams of fat.
Comment what other kinds of cookies, or other recipes you would like to see. Happy baking!
This peanut butter oatmeal is loaded with 15 grams of protein, 14 grams of fiber, and only 4 grams of sugar and is vegan, gluten-free, and easy to throw together.
- 1/2 cup rolled oats, gluten-free if needed
- 1 1/4 cup almond milk
- 2 tbs PB2 powder
- 1 tbs chia seeds
- 1 tbs flax seeds, ground
- stevia to taste
Prepare oatmeal as usual, using 1 cup of almond milk instead of water. Mix in additional almond milk and other ingredients after cooking, and enjoy!
Nutrition: 340 calories, 13 g fat, 30 g carbs (14 g fiber, 4 g sugar), 15 g protein.