Alright, alright, alright! How is everyone doing today? It is Tuesday and it’s time to break out the tahini! Can that be a thing? Move over tacos, it’s Tahini Tuesday! XD
It’s no secret that smoothies are my favorite thing ever and if I can sneak some vegetables in them, that’s even better. Too much fruit in a smoothie can spike my blood sugar and leave me crashing with hanger mid-morning. That doesn’t mean fruit is a no-go, it just means I need to include a little something extra to stabilize my energy and keep hunger at bay. A recent discovery that I’ve made in regards to my smoothies is the power of HEALTHY FATS.
I used to be so scared of using oil or eating peanut butter and avocados (not necessarily together), but now I know that a moderate amount of fat is A-okay! I eat mostly plant-based so when I include healthy fats, I add a satiating element to my meals, too.
So, back to the Banana Tahini Shake! Technically it could fall under the “smoothie” category but it is so rich and comforting that it feels like a shake to me. Shakes are usually loaded up with ice cream, dairy milk, and sugar but mine is sweetened with banana. It’s more than healthy enough for breakfast for sure! Plus, the addition of tahini really helps round out the smoothie/shake. It is…
And perfectly thick.
I have been digging this for weeks now and I’m very excited to share it! Let me know if you try it out 🙂
On cold days, on rainy days, on sunny days, or cloudy days, I will always be in the mood for a smoothie. In fact, the jury is still out on whether I consume more smoothies in winter months or summertime.
On a slightly related side note:
there was a lot of mud from the previous night’s rain when I made this smoothie bowl. I didn’t let that stop me from marching outside in my boots to snap a picture. 🙂 The lighting is much better outdoors! Plus, my neighbors would probably wonder where I’m at if they didn’t see me go outside to take a picture of my breakfast. You know, ‘cause that’s the usual these days.
Anyway, this photo is from a while back but I’ve had this for breakfast a number of times since. I rarely make the same smoothie twice but there is something particularly crave-worthy about blueberries that makes me want to have them in a smoothie several days in a row. This simple smoothie is the best way to make that happen.
Today I was reading about NASA’s recent discovery of exoplanets that may be similar to our planet Earth. It seems that they are in a prime zone for habitation and may even have oceans. See the article here. I don’t avidly follow space and scientific findings but something about the excitement surrounding the discovery of the planets really cheered me up this morning. I think the optimism about the possibility that life may exist elsewhere is a really neat thought. It is a wild thought but that doesn’t mean it can’t happen.
I have something a little less wild and not very space-related to share with you today: Gingerbread Oatmeal!
I know we are in the month February but who says the gingerbread flavors are only for November/December? I’m still totally digging spiced flavors in my breakfast!
I must admit, I’m usually a much bigger fan of overnight oats than I am of warm, cooked oats. It’s a texture thing. One exception is this recipe for gingerbread oatmeal. The molasses and spices are so comforting and delicious that it would be a crime not to try them warm!
Another factor that kept me from liking hot oatmeal in the past was the bland taste of it. I felt it was necessary to add sugar to make it taste like something! Hold your horses because there is NO sugar needed for this recipe. We’re using the au natural sweetness of banana 😀 Then, we top off the oatmeal with some fruit of your choosing ( I like pear) and some delectable cashew cream. I say we soak some cashews NOW so that we can whip up the cashew cream and this oatmeal for breakfast tomorrow! 😉 Who’s with me?!
A warm bowl of oatmeal, sweetened with banana, and bursting with the flavors of molasses and gingerbread spices. A comforting breakfast for one or double up, as needed, to serve more. Top with fruit of choice and cashew cream.
⅓ cup rolled oats
⅔ cup water
1 medium banana (half mashed, the other half sliced)*
¼ tsp cinnamon
⅛ tsp ginger
⅛ tsp nutmeg
⅛ tsp allspice
⅛ tsp cloves (optional)
½ tsp vanilla extract
1 tsp blackstrap molasses
1 tsp chia seeds
1 tsp ground flax seeds
Cashew milk or milk of choice, for serving
Sliced pear, optional
Cashew cream**, for serving (see notes for recipe)
Add the water to a small pot and bring to a boil. Then, add the oats, mashed banana, spices, vanilla, and molasses. Turn down the heat to a medium level.
After about two minutes, once most of the water has been absorbed, stir in the flax and chia seeds until well-dispersed and cook on low for one additional minute.
Take the oatmeal off the heat and let sit for a minute. This is important because the banana makes the oatmeal retain a lot of heat so it will be REALLY HOT if you dig into it right away.
Serve oatmeal with the other half of the banana, sliced pear, a small pour of milk, and a scoop of cashew cream.
*If desired, applesauce could be substituted for the banana in the recipe.
**You will have leftover cashew cream if making this recipe to go with the gingerbread oatmeal.
Cashew Cream recipe is as follows: ¾ cup raw cashews 1/3 cup water, plus more for soaking 1 ½ tbsp maple syrup ¾ tsp vanilla extract A pinch of pink Himalayan sea salt or kosher salt
Simply place cashews in a bowl and fill with water until they are covered. Let them soak to soften. I recommend soaking cashews overnight in the fridge but between 2-6 hours is all that is necessary. Once cashews have softened and expanded, empty the soaking water and add them to a blender or food processor. Blend up the cashews until crumbly, then add ⅓ water, the maple syrup, vanilla, and salt. The resulting thickness will depend on the power of your blender or food processor. I left mine a bit clumpy but blend until desired consistency is achieved.
Cashew cream yields about 3 servings of ¼ cup portions.
NOTE: Prep time does not include soaking time for the cashews.
Let’s embrace the last days of winter and enjoy the warm spices of gingerbread!
Hey, so, call me cheesy, but I made a Valentine’s Day themed smoothie bowl. I felt inspired by a smoothie I saw on Miami Wellness Club that used beets. You might have seen my smoothie bowl on my Instagram but I thought I’d catalog this recipe here on my blog.
I experimented with some beet juice that I had from Love Beets and used that as the liquid to get this beauty happening. You could also use the soaking liquid from home-cooked beets or plain nut milk. It is healthy, fruity, and made a meal with some protein powder. I used vanilla but I bet chocolate protein powder would taste equally delicious.