Perfect Quick-fix Smoothies! – UPDATED!

UPDATE: FUNNY STORY… A reader made the Peppermint smoothie, and the dear followed my recipe exactly. Through her, I realized I accidentally said to include 1/2 TABLESPOON of peppermint extract, when I meant to say 1/2 (or even 1/3 will do!) TEASPOON of the stuff. Needless to say, her sinus is now clear. 😀

Also, as an FYI–these smoothies are servings for 2 or more. (I usually limit my consumption to 8 oz.).

Thank you readers, friends, and supporters for catching my glitches and offering suggestions! It is so very appreciated!

-Tiff

Hey All!

It has been way too long since I have posted (don’t worry–I have about fifty NEW recipes, but have been swamped as of late!)

Yoga is calling my name, so I don’t have time to tell you about the amazing Raspberry tart bars I created (Vegan, Paleo, Gluten-free…and heavenly). I’ll get to those tomorrow!
I do want to leave you with something, however, so I have decided to share some of my favorite smoothie recipes with you! Smoothies are perfect meals on the go. In addition, they make great healthy-alternative dessert substitutes (Mint chip? Pumpkin pie? Sign me up!)

Because I try to stay away from dairy (it’s dairy’s fault for being mean!) these smoothies are all vegan. Of course, you could add greek yogurt or something additional for packed protein (but that also means packed calories. I feel better when I have lean, filling smoothies!)

The first is my favorite Banana-Nut-Butter Protein Smoothie I drink this when I need something to hold me over for a long time. It is packed with protein, and tastes as good as a milkshake (or better?)! Image
Ingredients:

  • 1 banana, ripe if possible
  • 1/2 c. almond milk, coconut milk, or other (unsweetened) milk of your choice
  • 1 tbsp. almond (or your favorite) nut butter
  • 1/2 tsp. organic vanilla extract
  • 1 tsp. chia seeds
  • 1 organic date (seed removed)
  • 1 cup ice

Directions: Blend together all ingredients  and enjoy!

Nutritionists recommend detoxing the system of toxins, and smoothies can be a great way to do this. On mornings when I am feeling adventurous (and on mornings when I’m wanting to detox) I like to make this version of Green Lemonade: Image

  • 1 organic green apple, core removed
  • 3 strawberries
  • 1/4 cup chopped pineapple
  • 1/2 freshly squeezed orange
  • 1/2 freshly squeezed lemon
  • 1 cup organic kale, stems removed
  • 1 cup organic spinach
  • 1 tsp. chia seeds
  • 1/4-inch cube of raw ginger root (I use ginger because of the detoxifying properties)

Directions: Mix and enjoy! *If you’re new to the smoothie business, the green will totally freak you out. Never fear! If I can do it, you can do it! (And seriously, it’s actually pretty good!)

For the days when you’ve got extra carrots left over in the fridge, give this one a try! It’s my favorite simple smoothie, and it packs a big nutritional punch! ImageCarrot-Mango Dream:

  • 1 1/2 cup baby carrots or 4-5 large, organic carrots
  • 1 mango, chopped
  • 1/2 orange, chopped
  • a pinch of grated nutmeg

Directions: Mix and devour!

…what about dessert?

When you want pumpkin pie but you need to fit into a dress for an auction this Saturday (I speak from experience!) this treat is a great substitute that will surely satisfy any sweet tooth! Not to mention, the pumpkin packs a ton of fiber and vitamins! Pumpkin Pie in a GlassImage

  • 1/2 c. almond milk
  • 1 banana, chopped and frozen for at least an hour
  • 3/4 cup pumpkin (organic, of course!)
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 1 tsp. honey
  • 1/2 tsp. pumpkin pie spice, to taste

Directions: Chop and freeze the banana (this alleviates your need for ice, plus, frozen bananas give smoothies more creamy textures!) Then, blend all ingredients!

Another favorite dessert substitute is my Mint-Chip Smoothie (I promise, it’s better than ice-cream and totally guilt-free!): Image

  • 1 banana
  • 1/2 c. almond, coconut (or your favorite) milk
  • 1/3 tsp. peppermint extract
  • 1/4 avocado (trust me!)
  • 1 tsp. organic honey
  • 1 tbsp. cocao nibs
  • 1 cup ice

Directions: Mix and enjoy!

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Miracle Waffles (The Fluffiest, Tastiest Almond-Maple Waffles–Gluten Free, Paleo & Heart-Healthy)

Confession: nothing makes me happier than when my healthy kitchen creations are applauded as

being “better than the real thing.” And that kind of praise is exactly what these Waffles received!

They do not contain any butter, refined white flour or wheat flour, oil, or refined white sugar—and  yet, they are fluffy, tasty, and full of protein (from the almonds).GF Almond Maple Waffle

This Waffle recipe is perfect for kids (because what kid doesn’t like waffles?!) or for boyfriends, husbands, wives, friends, parents, second cousins, or anyone else you’re seeking to impress. (Note: by ‘impress’, I mean ‘feed’.) In addition to being perfectly fluffy and mouthwateringly delicious, this recipe is…(drumroll please) HEALTHY without tasting bland! (Would you expect anything less?!)

Note: the following recipe serves about 2 people.

Ingredients:

  • 2 cups Almond flour or Almond meal (you can make this yourself by putting almonds in the food processor; you want them grated as fine as possible)Almonds into Almond Meal Tiff's Tips
  • 2 eggs, whisked
  • 1/3 cup Almond milk or Coconut milk (organic, of course)
  • 1 tablespoon coconut powder (almond “flour” and almond meal tend to be more moist; coconut powder is a very dry powder, so I use it in moderation to assure the batter isn’t too oily; you cannot really taste the coconut)
  • ½ tablespoon raw, organic honey
  • 1 tablespoon raw, organic maple syrup (as pure as possible—just say no to Mrs. Butterworth!)
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon organic almond extract
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • Optional: 1/3 cup Enjoy Life Non-dairy Chocolate Chips
  • Optional: 1/3 cup Frozen or fresh blueberries
This was the first "test" waffle; this is actually SO tasty you do not even need syrup!

This was the first “test” waffle; this is actually SO tasty you do not even need syrup!

Directions:

1. Heat up the old waffle iron! (If yours has settings, I always prefer a medium-low setting because it seems to cook more evenly.)

2. Mix all wet ingredients in a medium bowl. Start with whisking eggs, and add the others (the fluffier the egg mixture—the fluffier the waffles!)

3. In a separate bowl, mix together all dry ingredients. (If you are choosing to add blueberries or chocolate chips, keep them out until step 5.)

4. Pour the dry ingredients into the wet mixture, stirring while you pour.

5. Once batter is thoroughly mixed (you can do this with a blender on low, or with a simple stirring utensil), fold in blueberries or chocolate chips (if you are adding either).

6. Spray the waffle iron with a non-stick spray of your choosing. (Be generous with your spray.)

7. Pour batter, and flip (if your waffle iron has a flipping function). It should take a few minutes to cook thoroughly.

8. Remove the fluffy masterpiece. Take a bite to make sure it tastes fabulous, then serve with organic maple syrup (butter is not needed), sprinkle with powdered sugar (I mean SPRINKLE), OR top with a berry compote!

YUM!