Tag Archives: Vitamix

Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]

homemade strawberry almond milk with purely elizabeth muesli

I am 100% predictable. I try to not be predictable (as seen by my ‘go to Mexico and tell my family and like three people’ stunt) but I have a lot of personality traits that as much as I try to change, I just can’t improve on them.

Examples include:

  • Breaking 3 Pyrex bowls while cooking dinner with my friend Sam because I don’t have my shelves properly organized and then breaking a jar two weeks later because I still don’t have things organized (Side note: I am f****d if there is an earthquake, excuse my French).
  • Constantly forgetting my wallet.
  • I’m always late, typically by 15 minutes.
  • Buying a nut milk bag to make nut milk but forgetting to use it.

The last one is what happened with the first time I made this recipe. Luckily the second time I wasn’t so irresponsible.

homemade strawberry almond milk with purely elizabeth muesli

Homemade almond milk – not as scary to make as it sounds!

I recommend you half the recipe if you live alone and aren’t going to go through 10 cups of almond milk in a week. I was literally just trying to make every recipe that included almond milk ever – a lot of Vegan Banana and Blueberry Breakfast Parfaits and chia puddings and an entire box of Purely Elizabeth Muesli. Which I highly suggest making with this Homemade Strawberry Almond Milk.

homemade strawberry almond milk with purely elizabeth muesli

The best breakfast for hot summer days.

This is the first time I ever had muesli to my knowledge and where the hell have I been my whole life? It’s basically kind of like overnight oats but minus chia seeds and with less liquid? Anyway, I threw mine on top of some Greek Yogurt because I’m basically all about adding protein to every meal possible and topped with some more Homemade Strawberry Almond Milk and some unsweetened carob chips because strawberries + chocolate = love.

homemade strawberry almond milk with purely elizabeth muesli

Homemade Strawberry Almond Milk with Purely Elizabeth Muesli

4.7 from 3 reviews
Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]
 
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Author:
Recipe type: Beverage
Cuisine: Gluten Free, Paleo, Vegan
Serves: 10 cups
Ingredients
  • 2 cups almonds, soaked overnight
  • 6 cups filtered water
  • 2 cups sliced strawberries
  • 1 cup dates
  • 1 tbsp vanilla extract
Instructions
  1. Place all ingredients in a high power blender and blend on the highest setting until no particles remain.
  2. Place nut milk bag over a large bowl or contained and strain mixture.
  3. Store homemade strawberry almond milk in refrigerator for up to one week.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

My friends at Purely Elizabeth sent me some of their new muesli to try but all opinions are my own.

Chat with me:
What personality traits of yours do you wish you could change? How do you top your muesli? Have you ever made homemade nut milk?

Gluten Free Carrot Cake Banana Bread

gluten-free-carrot-cake-banana-bread

Oh snap, here’s a seasonal recipe for you! Plus, two recipes in a row so I can get this up before Easter.

gluten-free-carrot-cake-banana-bread

Be the star of Easter brunch with this gluten free carrot cake banana bread.

I really love carrot cake things but I never bother to make anything carrot cake-esque. I probably have two dozen recipes for carrot cake muffins, carrot cake oatmeal and carrot cake granola pinned that have went unbaked.

gluten-free-carrot-cake-banana-bread

Both of these slices were consumed after photographing.

I seriously can’t stop, won’t stop with this gluten free carrot cake banana bread right now. I accidentally bought two things of bananas (I had one delivered via Google Express then was at Trader Joe’s and bought more without thinking) so I’ve been trying to use them up.

gluten-free-carrot-cake-banana-bread

Gluten Free Carrot Cake Banana Bread.

This has a secret ingredient – cardamom – which gives it a little bit of a spicy taste. Spicy as in carrot cake spicy, not spicy as in Sriracha spicy. The whipped cream cheese gives it a little bit of salt which really takes it over the top. I’d be lying if I said I didn’t have three pieces already today. Whoops.

5.0 from 2 reviews
Gluten Free Carrot Cake Banana Bread
 
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Author:
Serves: 12 servings
Ingredients
Bread
  • 3 small bananas
  • 1 cup carrots
  • 1 cup gluten flour
  • ½ cup rolled oats
  • ½ cup almond milk
  • ¼ cup egg whites
  • ¼ cup maple syrup
  • ¼ cup pecans
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cardamom
  • ⅛ tsp salt
Topping
  • 4 oz whipped cream cheese
  • cinnamon for sprinkling
Instructions
  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper and spray with coconut oil or other nonstick spray.
  3. Place all ingredients except pecans in Vitamin or stand mixer and mix until well combined.
  4. Pour batter into prepared loaf pan and place in oven.
  5. Bake for 40 minutes or until top begins to brown and inserted fork comes out clean.
  6. Let cool completely then remove from loaf pan.
  7. Top with whipped cream cheese and sprinkle with cinnamon. Enjoy!

Chat with me:
What are your Easter/Passover plans? Do you buy doubles of things without thinking?

Banana Buckwheat Smoothie

banana buckwheat gluten free smoothie | almost getting it together

You know what the best part of living in California is? It isn’t the fact that I can drink green smoothies for breakfast in December and not having my whole day wrecked trying to get my body temp back up (Does this happen to anyone else? Only me? Okay.) but that’s a plus. I don’t know what the best part of living in California is yet. Maybe avocados.

Anyway, this month’s Recipe Redux theme was to redo a recipe found on page 42 or 142 of your favorite cookbook. I have exactly four cookbooks at my apartment in San Francisco: Anthony Bourdain’s Les Halles Cookbook, The Complete Magnolia Bakery Cookbook, the random binder of recipes my Vitamix came with and… It’s All Good, Goop’s latest cookbook. I didn’t have the time or energy to make soup (Tony) or figure out how to successfully make something from Magnolia without butter, sugar and flour (impossible) so Gwyneth it was. How could I actually redo a recipe from Goop? I couldn’t, so I had to use her as inspiration.

banana buckwheat smoothie | almost getting it together

Just think of this as banana buckwheat pancakes in a glass.

Leaving for 15 days (!!!) means eat everything that could go bad and if not, stick it in the freezer and hope that it tastes normal coming back out aka I’m going to throw it away in a few months when I get the bright idea to clean out my freezer. So basically I spent the better part of this week eating huge bowls of greens since I just buy some container of Organic Girl greens every time I’m at Whole Foods. So spinach had to go into this smoothie since I had half a container left.

banana buckwheat smoothie | almost getting it together

Goop approved.

I make a lot of smoothies and honestly, because I kind of just throw things in, 75% of the time they aren’t life-changingly delicious. This one was amazing though. The buckwheat gave it a really great texture and nutty taste. It was super thick so after these photos were taken, I ended up eating it with a spoon.

Buckwheat isn’t actually a wheat at all – it’s a seed! So this recipe is gluten free and this is vegan and all that. Or really, Goop approved.

banana buckwheat smoothie | almost getting it together

Banana Buckwheat Smoothie.

5.0 from 2 reviews
Banana Buckwheat Smoothie
 
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Author:
Recipe type: Vegan, Gluten Free, Raw
Serves: 1
Ingredients
  • 2 extra large handfuls of spinach
  • 1 frozen banana
  • ¾ cup ice
  • ⅓ cup unsweetened almond milk
  • ¾ scoop vanilla protein powder
  • 2 tbsp buckwheat
  • 1 tbsp chia seeds
  • ¼ tsp cinnamon
Instructions
  1. Place ingredients in a high powered blender and blend until smooth.
Nutrition Information
Serving size: 1 smoothie Calories: 325 Fat: 4.4 g Saturated fat: 10 g Carbohydrates: 51.1 g Sugar: 16.8 g Sodium: 285 mg Fiber: 0.5 g Protein: 25.9 g

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Chat with me:
What is your favorite cookbook? Do you like buckwheat? What is your favorite thing about where you live?

Easy Gluten Free Banana Bread

easy gluten free banana bread | almost getting it together

This loaf of banana bread was gone within a week. I live alone. Okay, I had some visitors and they helped out with eating banana bread, but basically I took down this guy by myself. And I wonder why I’ve gotten fat living in SF.

easy gluten free banana bread | almost getting it together

With maple walnut butter I bought at the farmer’s market. Allegedly what cookie butter tastes like.

I’m super-concious about wasting food. I have no idea why. I’m literally not conscious about wasting anything else in my life, besides a good outfit when I’m not going to see anyone (i.e. cute boys) that matters. (Ugh, great, I have to wear clothes the whole time I’m home.) Anyway, I’m constantly trying to make super-healthy banana bread because then I’m not wasting bananas. I buy bananas then eat them like half at a time over the course of a week so I also have a lot of frozen bananas for smoothies.

Let’s just say it took me like 12 tries to make a batch of banana bread that not only was delicious, but could be photographed for the blog. The number one thing I probably did was stop being a freak and didn’t put spinach in it. I made an amaze zucchini bread last week that also is already gone but would not photograph well… womp womp.

easy gluten free banana bread | almost getting it together

Banana bread that finally photographed semi-well, despite my crappy photography skills.

If you’re looking for fluffy, traditional banana bread… this isn’t it. This is denser and is really good cold with a little bit of cocoa marscapone or walnut butter (or any nut butter, really). I would eat a piece pre-run if I woke up starving.

Because I made it, this is refined sugar free, gluten free and if you switch out the egg for a flax egg, vegan! It’s also 92 calories for one slice which makes me feel way less guilty about the speed at which I ate it. 92 calorie banana bread? You’re welcome. I’m linking up with Tina and Deborah for their amazing Meatless Monday posts!

easy gluten free banana bread | almost getting it together

Easy gluten free banana bread.

Easy Gluten Free Banana Bread
 
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Author:
Serves: 12 pieces
Ingredients
  • 2 ripe bananas
  • 1 cup rolled oats
  • 1 cup peanut flour
  • 1 cup pumpkin puree
  • ½ cup unsweetened apple sauce
  • 1 egg
  • 1 tbsp coconut oil, melted
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 400F. Line a bread pan with parchment paper.
  2. Place all ingredients in a Vitamix, high powered blender or food processor and mix well. Alternately, if you don't have any of those, just mash bananas really well and mix together.
  3. Pour mixture in lined bread pan and bake for 40-45 minutes or until a fork inserted comes out clean.
  4. Let cool completely and store in fridge up to one week.
Nutrition Information
Serving size: 1 slice Calories: 92 Fat: 3.2 g Carbohydrates: 13.7 g Sugar: 4.2 g Sodium: 241 mg Fiber: 2.8 g Protein: 3.5 g

Chat with me:
Don’t you hate wasting a cute outfit? What do you do to reduce food waste?

Slow Roasted Tomato Basil Soup

slow roasted tomato basil soup | almost getting it together

Is it even tomato season anymore? Sorry, I’ve had this recipe sitting around since September and you know what… tomato soup and grilled cheese screams fall/winter to me. I was hardcore craving grilled cheese and tomato soup around this time (early September), probably due to stress. I seriously cannot wait to be settled into SF and stop being stressed and get my life back in order. I never got that grilled cheese, by the way. I think I made a dumb brown rice wrap with mozzarella. NOT THE SAME.

slow roasted tomato basil soup | almost getting it together

Missing: Grilled Cheese. Reward: This soup.

So if you’re a meal prepper, this is super easy to get going and kind of forget about while you do other stuff. It’s so nice to come home and have homemade soup in the refrigerator to just reheat.  I also am a big believer that soup gets better with age, so it’s perfect to have for dinner all week.

slow roasted tomato basil soup | almost getting it together

Like a fine wine (and myself), better with age.

This is super creamy, even though it’s vegan. I think it’s because you’re just slow roasting the tomatoes so they are super soft and falling apart by the time you blend everything together. Are tomatoes paleo? I don’t know. But if they are this paleo so I’m going with it. Also, this just so happens to be meatless so make this for dinner tonight… and head over to Tina’s blog to see even more Meatless Monday recipes!

5.0 from 3 reviews
Slow Roasted Tomato Basil Soup
 
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Author:
Recipe type: Gluten Free, Vegan, Paleo
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 10 tomatoes
  • 2 tbsp olive oil
  • ¾ cup water
  • 1 large onion, chopped.
  • 1 tbsp chopped garlic
  • ½ cup basil
  • 2 tsp pink Himalayan sea salt
Instructions
  1. Boil large stock pot of water. Turn off heat and place tomatoes in for one minute.
  2. Carefully pour out hot water and run cool water over tomatoes.
  3. While tomatoes are cooling, heat 2 tbsp of olive oil on medium low heat.
  4. Add garlic to stock pot and stir, cooking for one minute or until fragrant.
  5. Add chopped onion and stir, cooking for 5 minutes or until tomatoes become translucent.
  6. Once tomatoes are cool to the touch, peel off skins and cut off stems.
  7. Chop tomatoes into cubes and add to stock pot.
  8. Add water, basil and sea salt to stock pot and stir well.
  9. Cover, stirring occasionally and cook for two hours.
  10. Turn off heat and let soup cool.
  11. Carefully add soup to blender in batches and blend until smooth.

Chat with me:
What is your favorite comfort food? Do you start craving comfort foods and sugar when you’re stressed? Are tomatoes paleo?

Banana and Fig Chocolate Chip Muffins

It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Banana and Fig Chocolate Chip Muffins

If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Don’t let the green color scare you away.

5.0 from 1 reviews
Banana & Fig Chocolate Chip Muffins
 
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A gluten-free, added sugar free snack that can be enjoyed any time of the day.
Author:
Recipe type: Gluten Free
Cuisine: Snack
Serves: 12
Ingredients
  • 2 bananas
  • 3 cups spinach
  • 1½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup dried figs
  • ½ cup unsweetened carob chips
  • ⅓ cup avocado (1/2 avocado)
  • 1 egg
  • 2 tbsp hemp seeds
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray muffin tins or silicon muffin liners with coconut oil.
  3. Put all ingredients except carob chips in a high powered blender (aka a Vitamix) or food processor.
  4. Process until completely combined and it looks like a smoothie.
  5. Fold in carob chips with a spatula.
  6. Pour mixture evenly into prepared tins.
  7. Bake for 20-25 minutes, until tops begin to brown and a fork inserted comes out clean.
  8. Store in an air tight container in the refrigerator for up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 112 Fat: 3.6 g Saturated fat: 1.2 g Carbohydrates: 18 g Sugar: 8.8 g Sodium: 45 mg Fiber: 3.3 g Protein: 3.3 g

Don’t forget to enter my Healthy Skoop giveaway!

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Chat with me:
Do you try things again once you fail or do you just give up? What recipe fails have you had lately?

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Please don’t judge this smoothie by it’s cover color. I tried and tried to make it green but the cacao powder just leaves everything looking… blah. I refuse to drink a smoothie that doesn’t involve greens so it wouldn’t be a nice pink color, either. I know the number one sin of food blogging is unattractive food/photos but I tried my best.

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Greens + cacao powder does not equal attractive.

I recently discovered that I liked cherries. I previously had no idea… now I can’t get enough of them! I’ve been eating them in oatmeal, in yogurt and mixed into smoothies. I even bought a cherry pitter, so it’s basically a pretty serious commitment we have with each other.

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

No new friends… except cherries.

I’m all about the recovery these days. When you’re running 35+ miles a week, you need to be sure you’re taking care of your body. I’m trying to be sure I eat enough protein, drink enough water, get electrolytes and eat anti-inflammatory foods… like cherries! (Weird to think four years ago my recovery was from drinking 1000 alcohol calories in a night and consisted of laying in bed dying and eating greasy breakfast food.) Anyway, this is the second week in a row I had the cherry chocolate recovery smoothie and I feel more recovered (is that a thing?) so I’m going to keep doing what works.

Healthy Skoop sent me a whole bunch of their products to try. Truth be told, to this point I’ve only used B-Strong, their protein powder, but I really like it. As we know, I’m always on a quest for the best plant-based protein powder. The B-Strong powder has done an AMAZING job keeping me full, even after a fifteen mile run. You can win your choice of product from Healthy Skoop, too. Keep scrolling down and enter my giveaway!

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Chocolate… always a necessity.

My post-long run meal lately has been a smoothie for greens and protein powder (typically around 200 calories) then an egg and half an Ezekiel gluten-free English muffin with nut butter and whatever else (this week, brie cheese and apple slices). My runger has been slightly more manageable than normal, I will say.

Cherry Chocolate Recovery Smoothie [and a Giveaway!]

Cherry Chocolate Recovery Smoothie


5.0 from 1 reviews
Cherry Chocolate Recovery Smoothie
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
  • 2 cups baby spinach
  • ½ frozen banana
  • ½ cup frozen cherries
  • ¾ cup coconut water
  • ½ cup ice
  • 1 tbsp cacao powder
  • ½ scoop B-Strong Viva-Nilla Protein Powder
Instructions
  1. Put all ingredients into Vitamix or other high-powered blender and blend until smoothie.
  2. Pour into glass and enjoy!
Nutrition Information
Serving size: entire recipe Calories: 202 Fat: 1.4 g Saturated fat: 0.8 g Carbohydrates: 35.5 g Sugar: 22.1 g Sodium: 102 mg Fiber: 6.1 g Protein: 17.4 g

 

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Chocolate Banana Quinoa Muffins Inspired by The Healthy Maven

chocolate banana quinoa muffins gluten free | almost getting it together

I typically wake up a little more excited on Sundays than any other days. Monday through Friday clearly I am waking up for work so therefore, dreading most of my day and Saturdays I’m waking up far too early for a Saturday to go run double-digit miles. Sundays, though – Sundays I can have a real breakfast.

The Sunday of June 22nd was a little more special than other Sundays because my friend Davida’s e-cookbook, The Healthy Breakfast E-Cookbook, was in my inbox when I woke up. I went to sleep on Saturday excited to wake up on Sunday and make a breakfast from Davida’s e-cookbook. If you read my blog and don’t read Davida’s blog, The Healthy Maven, you’re probably the only one.

Her Banana Quinoa Muffins intrigued me, but I didn’t have her gluten free flour blend (I need to purchase all of the ingredients except for brown rice flour) and I wanted to use real eggs. I also was out of chocolate chips so basically I took the idea of her muffins and totally bastardized them. But hey, they still turned out great and I’m attributing it to her amazing skills. You should really buy her book and have 40 amazing, healthy breakfast recipes at your finger tips at all times.

chocolate banana quinoa muffins gluten free | almost getting it together

Trying to get artsy with quinoa is difficult.

The e-cookbook has creative recipes you won’t find anywhere else from her Apple Pesto Breakfast Sandwich to Sweet Potato Crust Breakfast Pizza and a Sriracha Caesar that I have yet to make, but I promise I will soon.

the healthy breakfast e-cookbook by the healthy maven gluten free vegan | almost getting it together

Click through to order The Healthy Breakfast E-Cookbook!

Here’s my take on Davida’s Banana Quinoa Muffins but I’m really just using this as an excuse to talk about her e-cookbook while still hooking you in with a recipe.

chocolate banana quinoa muffins gluten free | almost getting it together

These guys are perfect for breakfast with some yogurt or as an afternoon snack!

Chocolate Banana Quinoa Muffins
 
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Chocolate Banana Quinoa Muffins, inspired by Banana Quinoa Muffins from The Healthy Breakfast E-Cookbook by The Healthy Maven.
Author:
Recipe type: Snack
Cuisine: gluten free
Serves: 12
Ingredients
  • 3 bananas
  • 1 cup oats
  • 1 cup cooked quinoa
  • 2 eggs
  • ¼ avocado
  • 2 tbsp cacao powder
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350 F.
  2. Spray a muffin tin or silicon muffin liners with coconut oil or other non-stick spray.
  3. Put bananas in blender or food processor and blend until smooth.
  4. Add remaining ingredients and continue blending until completely mixed.
  5. Pour mixture into prepared muffin tins, ¾ of the way full.
  6. Bake 20-25 minutes, until fork inserted comes out clean and tops begin to brown.
  7. Keep in airtight container in the refrigerator, up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 126 Fat: 2.9 g Saturated fat: 0.7 g Carbohydrates: 21.2 g Sugar: 3.7g Sodium: 52 mg Fiber: 3.1 g Protein: 4.3 g

Chat with me:
Have you bought Davida’s e-cookbook yet? Are you a faithful Healthy Maven reader just like me?

Copycat Whole Foods Green Trekker Smoothie Recipe

copycat whole foods green trekker recipe | almost getting it together

I have a very special guest for you today! My friend Emily is helping me out while I’m in Portland this week  by blogging about her famous Copycat Whole Foods Green Trekker Smoothie recipe! This brings a lot of search engine results to Almost Getting it Together so I didn’t want to disappoint all of the people coming to my blog looking for it. (Look at that, you get a blogging tip and a recipe – this post is a two-fer!) I’ll let Em take it from here.

copycat whole foods green trekker recipe | almost getting it together

Green Trekker main ingredients: blueberries and spinach.

Hey everyone! This is Emily and I’m making my blogging debut with a green smoothie recipe that will rock your world.

copycat whole foods green trekker recipe | almost getting it together

My blogging debut – my recipe for a Copycat Whole Foods Green Trekker!

Cass and I discovered the Green Trekker on a weekend trip to Miami last summer and it’s been love ever since. This thing was my saving grace after too many Cuban sandwiches, mojitos, champagne cruises, and sweltering morning runs around South Beach. We would crawl into Whole Foods dripping in sweat every morning to order one. (And always paid with some seriously drenched dollar bills from the key pocket of my running shorts – so gross.)

cassie and emily champagne booze cruise miami | almost getting it together

Cassie and me on said champagne cruise in Miami last summer!

I promise you, this thing is the best. You have to try it. Unfortunately it couldn’t heal my horrific sunburn from day one of the vacation, but that’s no surprise. Nobody expected me to handle the Miami sun well. I’ve never been tan a day in my life.

copycat whole foods green trekker recipe | almost getting it together

This won’t cure your sunburn, but it will cure basically everything else.

So here it is! I made a few modifications from the Whole Foods Market recipe (I added almond butter and chia seeds), so feel free to modify as you please.

5.0 from 3 reviews
Copycat Whole Foods Green Trekker Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
  • 6 ounces coconut water
  • ½ frozen banana
  • ½ cup frozen blueberries
  • 1 tablespoon chia seeds
  • 1 tablespoon cocoa powder (or ½ scoop chocolate protein powder)
  • 1 tablespoon almond butter
  • 3 pitted dates
  • 1-2 cups baby spinach
  • Ice cubes
Instructions
  1. Blend all ingredients (except ice cubes) until smooth.
  2. Add optional ice cubes for thickness or consistency.
Nutrition Information
Serving size: Entire recipe Calories: 383 Fat: 14.8 g Saturated fat: 1.9 g Carbohydrates: 63.3 Sugar: 37.5 Sodium: 78 mg Fiber: 14.0 Protein: 10.8

Chat with me:
How do your stay balanced when traveling or do you throw everything out the window? Also, don’t you just love Emily?

Superfood Smoothie Bowl

Superfood Smoothie Bowl | almost getting it together

Did you ever notice how every food is now a “superfood”? Also most foods are now also detox foods. People need to slow their roll with putting food into categories.

Anyway, I know I owe you about a million two travel recaps along with a ton of other stuff I want to share, but I haven’t had the chance to create a recipe for a couple weeks and this takes a lot less brain effort to write then something I have to go fact-check.

Nicaragua was amazing. I’ll recap fully soon, I promise. Of course the first place I made my dad stop after he picked me up from the airport (at 11 p.m.) was the grocery store to buy spinach. I had been feeling pretty gross my whole trip and couldn’t wait to start eating super clean again.

I just felt like I ate so much when I really didn’t. I was just eating differently than normal (trying to eat for energy – surfing is hard work!) and I start to feel weird when I’m not eating a ton of veggies and protein. After Tuesday, I made the exec decision I was no longer going to eat white rice… I don’t love it, my body doesn’t love it, I might as well spend the calories somewhere else and eat something satisfying.

Sunday morning, I woke up pretty hungry from not eating anything substantial on Saturday (the Managua and Houston airports both lack healthy options and plane food is probably just injected with sodium). I also knew I needed vegetables stat. I had a smoothie bowl at this cool raw foods cafe in San Juan del Sur and decided to just Cassie-fy it. I was a little cold after breakfast but I suddenly had a ton of energy and felt like myself again. Oh, and did I mention it was delicious?

Superfood Smoothie Bowl

5.0 from 1 reviews
Superfood Smoothie Bowl
 
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Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 huge handfuls spinach
  • 1 cup frozen strawberries
  • 1 cup ice
  • ½ cup coconut water
  • ½ scoop vanilla protein powder
  • ¼ cup raw rolled oats
  • ¼ avocado
  • ½ banana
  • ¼ cup blueberries
  • 2 tbsp Purely Elizabeth Blueberry Hemp Granola
  • 1 tbsp hemp seeds
  • 1 tbsp shredded coconut
Instructions
  1. Put spinach, frozen strawberries, ice, coconut water, protein powder and oats. into your blender and blend until smooth. It should be a little thicker than a normal smoothie and not flow out of the container - you should have to use a spatula to get it all out.
  2. Put smoothie into a bowl.
  3. Add remaining ingredients as toppings and try not to get a brain freeze as you dig in (this is coming from experience).
Nutrition Information
Serving size: 1 Calories: 498 Fat: 20.3 Saturated fat: 5.5 Carbohydrates: 58.1 Sugar: 21.7 Sodium: 119 Fiber: 22.1 Protein: 25.5

 

Superfood Smoothie Bowl | almost getting it together

Look at that green goodness.

Superfood Smoothie Bowl | almost getting it together

Smoothie bowl is ready for its close-up.

Superfood Smoothie Bowl Nutrition Facts

Chat with me:
What do you eat when you need to get back on track? Are you as obsessed with vegetables as I am?