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.
I’m a huge coffee drinker. I actually drink about 6 cups a day (or more) while I’m at school, just because I wake up early for class and it’s kind of go-go-go until 10 or 11 pm. A girl needs energy. Plus, there’s unlimited coffee in the dining hall, so while my darling boyfriend is eating his 9th plate of food, I can load up on caffeine.
I could probably talk for hours (or pages, I suppose) about why coffee is the best thing in the world. For example, the global switch from drinking beer or water mixed with wine (using the alcohol to kill off bacteria) to drinking mainly tea and coffee (using boiling to kill off bacteria) essentially took the world off of depressants and gave it a swift kick. No wonder we love so quickly these days!
Anyway! I love coffee. So do a lot of people. Let’s make coffee work for us.
While I was in Hawaii last year, I fell in love with a superfood chai at a local cafe. I can’t remember the exact blend, but I distinctly remember it having turmeric, and thinking “wow, I thought I hated turmeric! This is amazing!”
I also drank many, many expensive protein shakes at the Kauai Juice Company, and I because enchanted with a certain Island Protein shake, that tasted like vanilla cake batter. All of the ingredients were familiar- in fact, things I used in my own protein shakes- except maca. Its a wonderful, butterscotch flavored root with lots of fiber. And it’s delicious.
So here is my accidental ode to last year’s vacation, a simple mix to add to your coffee for a little boost of taste and energy. It’s really great for those of us who realize that breakfast isn’t always a good idea (if I eat a full breakfast, I either feel nauseous or incredibly hungry for the rest of the day. It’s a bit of a lose-lose).
Superfood Latte Mix
1/4 cup stevia in the raw
1/4 cup raw cacao powder (I love this)
2 tbs maca powder
2 tsp organic turmeric
Whisk all ingredients together and transfer to a clean jar. Add 1 to 2 teaspoons to a cup of coffee, along with a splash of almond milk or cashew milk.
May this grant you delicious coffee and lots of energy. Happy baking!
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.
This is super simple to make (kind of a cheat recipe, if we’re being honest) and has tons of vitamins; this is a great way to start the day or as a sweet dessert.
I have just finished my first semester of college, and I’m exhausted. Exhausted and a little chubby. Not chubby, honestly, but I put on a few pounds during finals week and on my recent trip to New York. Side note: I tried two new vegan flavors of Ben and Jerry’s and they were FANTASTIC. So no regrets. But I feel a little sluggish and bloated, so I’m trying to feel better, no matter what the scale says.
This was actually one of my favorite cheats at school because you can make a really pretty smoothie with just two ingredients: Naked juice and Vitamin Water. I told you, it’s a cheat. But those were two things I could buy with my meal plan, and you have to get creative sometimes.
Personally, I prefer XXX Zero + Blue Machine. The flavors compliment well and they’re both packed with vitamins B6 and B12, which are really difficult for vegans to get sometimes. Plus, the taste is amazing.
- 8 oz vitamin water, vitamin water zero, or other liquid of choice
- 8 oz Naked juice, or other similar juice
Freeze the juice overnight, pop both into a blender, and enjoy! That’s it! I add chia seeds for a little extra umph.
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.
Sometimes, you need ice cream. Or, really, you want ice cream, something cold and sweet and indulgent and full of chocolate. You probably never need ice cream (but I’m not a nutritionist or God, so I really couldn’t say for sure…)
In my tiny college town, there’s one place to buy vegan ice cream. The selection is slim and full of sugar, and the store closes at 8 pm, which doesn’t help when those 10 pm cravings hit. I am also much more mindful of what I eat now, so a pint of sugar-laden, fatty coconut milk ice cream just isn’t very appealing. Enter nicecream.
You’ve all heard of it. Frozen bananas, blended up. I used to shudder at the thought. My aunt an cousin did a Whole30 cleanse and swore up and down that frozen bananas and cocoa powder tasted just like ice cream. They’re wrong. This won’t taste like a pint of Ben and Jerry’s. But it’s still good, and good for you.
1/2 banana, chopped and frozen
1 tbs cacao powder
1 tbs almond milk
1 tsp maple syrup or other sweetener
add ins: cacao nibs, cinnamon, almonds, pecans, chocolate chips, flaked coconut
Mix all ingredients (except add ins!) in the blender, stir in your toppings, and enjoy!
There’s nothing more irritating than lugging around your bag of groceries and bulk food, or your lunch bag, and hearing the clank of mason jars against each other. I’ve frankly gotten tired of being a tuneless one-woman band, so I decided to make so travel bags/cozies for my mason jars.
What you need:
- an old men’s flannel shirt
- fabric scissors
What to do:
- Check that the jar fits in the sleeve when buttoned up. You should still be able to unscrew the lid with the cozy on.
- Measure where you want to cut, about one to two inches below where the jar sits when it’s in the sleeve. It’s better to cut a little extra than to be short.
- Cut the sleeve, trying to keep a straight line. It’s okay for this to be a little uneven and messy, though.
- Keeping the sleeve-let right side out, sew along the bottom. It doesn’t matter how neat this is, as long as it will stay.
- Turn the sleeve right side out.
- Place mason jar inside, button up, and turn down “collar”. Enjoy your noiseless, well-dressed snack or drink!
You can use the rest of the flannel to make rags, unpaper towels, dryer sheets, etc. I buy mine for about $3 each from my local thrift shop.