I have recently become obsessed with making my own smoothies. I know, I know. I’m kinda jumping on the “jucing”bandwagon a little late, but guess what. Smoothies are delicious, FACT. And, they’re a great way to get all your servings of fruits and vegetables in one meal. You can make them in bulk, freeze them, and then drink them as needed. It’s a pretty great thing, and this recipe is both tasty, filling and full of protein. I would even recommend it as a great treat for kids, because of the name and the general yumminess.
You can put whatever you want in smoothies, it’s totally your call, but some smoothies are better than others. This recipe has been tested and it has been confirmed as delicious. So, feel free to try your own recipe, or this one. I really have no way of knowing.
2 cups mixed berries (I used blueberries, raspberries and blackberries)
1/2 cup smooth peanut butter
2 cups baby spinach
1/3 cup non fat greek yogurt
1/3 cup non fat milk
1 cup ice
Throw it all in a blender and blend it up!
See, there’s the blender.
One thing I’ve found that works, if you like the effect of crunchy iciness, is to blend all the ingredients except the ice together and refrigerate them. Then later, blend that with ice when you’re ready to drink it.
So peanutty buttery.
This smoothie is filling and full of vitamins. And this recipe makes 2 giant servings. Perfect for breakfast. Or like, whenever! Buen provecho!
I know what you’re thinking. Okay, I don’t, but something you might be thinking is that the combination of vegan and sugar-free automatically means tasteless and dry. Sometimes, that is the case, but this is not one of those times.
If you’ve been reading my blog consistently you know I’m trying to eliminate refined sugar from my diet completely. So far, it’s been successful and pretty easy. This bread is great because I think that substituting honey for white sugar actually adds to the flavor and helps to make it more moist and scrumptious. I got the recipes from Allrecipes.com but adapted it a little to be sugar free. Also I didn’t add the raisins or walnuts because I hate both those things, but feel free to ignore my choices and add them if you choose.
1/2 cup margarine (the recipe calls for butter but we had margarine left over from something else and I actually find that margarine works just as well as butter in terms of baking. Also, using margarine makes the bread vegan, which is cool if you’re a vegan or if your friends are.)
3/4 cup honey (Okay, some vegans say honey isn’t vegan because it’s produced by bees, so you could use maple syrup instead if you want to. Trees don’t have feelings.)
1 cup chilled, sugar-free applesauce
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp allspice (this is an addition of mine, the spicier the better!)
1/4 tsp ground cloves
And that’s it.
First, preheat your oven to 350. Then cream the honey and the margarine.
Add the applesauce and mix it in. Then add the flour and the rest of the dry ingredients and blend. The mixture won’t be quite as gloopy as your average bread, and you can add a little more applesauce if you want it to be thinner. It actually turns out pretty thick and fluffy. Grease and flour a bread pan and then bake the bread for about 40 minutes, or until you can stick a toothpick in it and it comes out clean. That’s it! My blog is being weird, so I can’t post any more pictures, but you get it. T his cake makes an excellent breakfast. Buen provecho!