I’d like to say that my love for smoothies knows no season but I found myself slipping away from them during the wintertime. I felt cravings for fresh fruit and creamy flavors but opted for breakfasts of oatmeal most days, instead. If the weather seemed mild, I’d make a cup of hot tea and drink my smoothie underneath a blanket on my couch. The hot and cold drinks allowed me to sip on my beloved smoothie without turning my insides into ice cubes.
Now that the worst of the cold days are behind us, I am sharing one of my favorite smoothies that I was sipping in the winter and into spring. It is also the perfect pick-me-up any time of year. Coffee is special like that 🙂
I usually opt to drink decaf most of the time because the caffeine from coffee is almost impossible for me to tolerate. Call me a wimp but I just feel jittery and unstable after a mere half cup. You can totally use regular coffee but make sure it is cooled first because, otherwise, it might melt the ice cubes and reduce the frostiness of the smoothie. Oh, and do not pass up on the ice cubes! They really make all the difference in this frosty smoothie.
Notice the keyword: frosty. I can’t stand thin, watery smoothies. Super thick and creamy is how I like ‘em usually. The exception is this smoothie. It isn’t quite as thick or richly creamy, but it is frosty! It is a very refreshing choice and way healthier than a frappuccino, just saying.
As always, leave me a comment if you try it out. I’d like to know what smoothies you’re drinking on these spring days.
Adapted from a Tone it Up recipe, this Coffee Smoothie is easy to make and full of frosty deliciousness!
1 cup of decaf/coffee ice cubes, about 5 cubes*
½ large banana, frozen
½ cup of decaf or regular coffee, cooled
½ cup of cashew milk**
2 scoops of Chocolate Protein Powder***
If you have a strong blender, then toss all of the ingredients in and blend away!
If not, I’d recommend blitzing the ice cubes with the coffee and banana first. Then, add in the cashew milk and protein powder. Once it looks like it is all combined and starting to get a little frothy, you are done. Drink up!
Prep time does not include freezing the ice cubes or brewing coffee *Simply, pour brewed coffee into an ice cube try and let freeze overnight. **Can sub other milk but I like the creaminess of cashew milk ***I used Nuzest USA’s plant-based Chocolate Protein Powder. Not all protein powders get frothy when blended. For example, I don’t recommend ALOHA in this smoothie. You can sub other plant-based powders like Perfect Fit but there may be slight variations in thickness.
When I was younger, I was not a fan of vegetables. Like, at all. Occasionally I would eat salad out of necessity to add color to my plate. Though, I was definitely disappointed to learn that my favorite tomatoes and potatoes were not really even actual vegetables!
I’ve come a long way since then.
Heck, I’m all about the plant-based lifestyle these days.
I am a big fan of fruit and always have been. Though, I know I can go a little overboard on it sometimes so I’m making efforts to incorporate more vegetables into my meals. Lunch and dinner are easier but breakfast is not usually the place this sweets-lover thinks of eating a vegetable.
A handful of greens can usually sneak by in a smoothie but there’s no disguising the taste. Zucchini, on the other hand, is basically water. When frozen, the zucchini adds some frosty thickness to any smoothie or, my fave, a smoothie bowl.
It’s the perfect bowl for getting in some vegetables and keeping sugar intake low.
Many times smoothie bowls can pack a sugar punch but not this one. You may want to opt for some sweet toppings or peanut butter😜 because the bowl itself isn’t very sweet. Let me know what you think if you try it out!
A great smoothie bowl for getting in some veggies, greens, berries, and fruit all in one. Yet, it is lower in sugar than traditional fruit-only smoothies. Many times smoothie bowls can pack a sugar punch but not this one. Opt for a few sweet toppings on top, instead.
¼ cup water, beet juice, or milk of choice
1 small handful of baby kale (1/2 cup)
1 serving of protein powder (I used Nativas Naturals Vanilla)
½ medium frozen zucchini (chopped into 3-4 pieces to make it easier on your blender)
1 medium frozen banana, ripe is best
¼-1/3 cup blackberries, fresh or frozen
Topping ideas: kiwi, granola, ground flax, or peanut butter
Add the liquid (I used beet juice) and kale to the blender first. Blitz until the leaves are broken down.
Then, add in the protein powder, slices of zucchini, banana, and blackberries. Blend thoroughly. (My blender isn't the strongest but it was able to process the ingredients without added liquid. Feel free to add a tablespoon or two of water if your blender needs some help.)
Pour the smoothie into a bowl and top with some of your favorite goods and eat!
Prep time does not include freezing time for the banana or zucchini
When I was in high school, the cafeteria used to serve junk like pizza, spaghetti and meatballs, or hot dogs. I like a slice of pizza once in a while but what I love is food that makes me feel good. There was a limited supply of salads because the school must’ve thought no one would want to eat salads. On the contrary, everyone would make a beeline for them right at the start of lunch (teachers included). Every day there was a different lunchtime salad option. Wednesdays used to be Taco Salad day.
My very favorite!
You know the one.
It has a bed of lettuce, ground beef crumbles, tomatoes, black or pinto beans, shredded cheese, crunchy tortilla chips, and salsa. If you order something similar at restaurants, it will probably come with some guacamole, too. It has all of the yummy taco flavors but is totally healthy because there’s some lettuce in there, am I right? Well, today’s quinoa taco meat recipe is inspired by my old favorite salad but completely plant-based.
I use a taco seasoning recipe from My Blessed Life which I then add to cooked quinoa, warmed up in a pan. It provides the Mexican taco flavors but also adds a bit of protein and texture to a salad. My favorite salad is shown in the pictures. I like using the quinoa meat with a romaine lettuce base, cilantro, black beans, tomatoes, avocado, and a red salsa for topping.
It is so simple and find myself making this all too often! Let me know if you give it a try.
An easy-to-make "meat" alternative to add some Mexican flair to any dish. It is the perfect base for beans, vegetables, or any other proteins you would like to add.
½ cup cooked quinoa
1 tsp taco seasoning (see notes)
There is not really a science to making the taco meat. I throw some quinoa into a pan and warm it up with the spices. Half a cup of quinoa to 1 tsp of homemade taco seasoning or store-bought should work, though adjust based on your taste for spice.
Easy Homemade Taco Seasoning via my Blessed Life 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt 1 tsp ground cumin 1 tsp paprika 1 tsp chili powder Simply, mix all seasoning ingredients together.