Vegan Green Breakfast Shake

You can see all of my variations in my Tag cloud (tag: Green breakfast shake). I drink one of these just about daily, and they are delicious! Not just for breakfast anymore 😉 Unsweetened Almond Breeze is only 45 calories per cup, so my green shakes are usually between 100 and 150 calories (that’s using the bare minimum of ingredients such as banana and protein). Basic recipe:

Combine 1-2 cups liquid, 2-3 cups fresh greens, 0.5-2 frozen bananas, 0.5-2 tbsp protein, and any “extras” in a blender. Blend for a few minutes until super smooth and frothy. Enjoy immediately!

My favourite basic recipe: 1 cup unsweetened vanilla Almond Breeze, 2 cups fresh spinach, 1/2 frozen banana, 1/2 tbsp vanilla protein powder, the contents of 1 probiotics capsule, 1/2 scoop calcium powder.

Yummy Purple Shake: 1/2 cup unsweetened vanilla Almond Breeze, 1/2 cup cold water, 1/2 frozen banana, handful spinach, 1/2 cup frozen blueberries, 1/2 tbsp each wheat germ and ground flax.

Liquid: Milk (any kind) makes for a deliciously frothy shake. Sometimes I combine half milk with half water, and it still makes it really frothy. Usually I use 1 cup liquid. My favourite is unsweetened vanilla Almond Breeze.

Greens: My favourite green is spinach (it breaks down easily in a blender and the flavour isn’t present at all, even if you have 3 cups of spinach in the blender.

Frozen bananas: Adds sweetness and creaminess. I usually use half a banana, but if you’re just starting out, I’d advise you to start with more.

Protein: This can be in the form of all-natural nut butter or protein powder. I like to use vanilla protein powder. Even half a tablespoon adds that extra kick of protein and flavour.

Extras: My extra add-ins are typically just the contents of a probiotics capsule, and sometimes 0.5-1 scoop of calcium powder. But you can also add ground flax, wheat germ, hemp seeds, or just about anything else!

Almost-Raw Vegan Chocolate Brownie

This recipe is easy to change according to what ingredients you have in the house. Essentially, the basic recipe is that you combine 1/2 cup nuts or nut butter, 1/2 cup dates, and 1/8 cup cocoa powder into a food processor. Process until it’s smooth. That’s it! I like putting my brownie in the freezer and then slicing pieces of it. You can also form the brownie into balls to create little “chocolate bombs”. Putting it in the fridge is also good. If it’s left at room temperature, the consistency is more of a very thick pudding. It’s better when it’s been put in the fridge or freezer.

For the nuts/nut butter, I like to use PB2: I mix the powder peanut butter with water (only 200 calories for 1/2 cup, compared to about 800 calories per 1/2 cup if I use regular nut butter instead) before dumping it into the food processor. If you process the dates first, they will be nice and smooth and the brownie will combine much better.

You can also substitute the cocoa powder for cacao powder or chocolate protein powder. I’ve tried all of these variations and they’re equally excellent. I like to use the protein powder for extra protein.

If you use PB2, this entire recipe will be roughly 500 calories. If you use nuts or nut butter, the calorie content may be more than double that amount. But it is equally delicious (walnuts are a really good choice, because they’re a very “buttery” sort of nut) and very healthy- plus, the taste is even more rich if you’re using regular nuts or nut butter (as opposed to the lower-calorie, lower-fat PB2), so you’re less likely to eat the entire brownie in one sitting 😀

Vegan Spelt Pancakes for One

This recipe was inspired by Oh She Glows. My version:

Combine 1/2 cup spelt flour, 1/2 heaping tsp cinnamon, pinch sea salt, and 1 tsp baking powder in a bowl. Add 1/2 cup unsweetened vanilla Almond Breeze and 1/2 mashed banana and stir until just mixed. Fold in a small handful frozen blueberries. Plop onto a pre-heated pancake griddle; flip pancakes when the tops start to bubble. The other side will only take a minute or two to cook. Top your pancakes either with Earth Balance and maple syrup, or with a smear of nut butter (and jam, for peanut butter and jam pancakes!).

This entire serving is roughly 350-500 calories, depending on how much toppings you use (it’s about 300-350 calories without any toppings).

You can also use any other kind of milk that’s available to you.

Vegan Blueberry Banana Date Muffins

This recipe was inspired by Choose Veg.

Combine 2 cups whole wheat pastry flour, 1/2 tsp salt, 1 tsp cinnamon, and 1 tbsp baking powder in a large bowl. Puree 2 large (very ripe; they should be browning) bananas and 1/2 cup dates in a blender; then add 1 1/4 cup applesauce and 1/2 cup unsweetened vanilla Almond Breeze to the mixture and blend until it’s well-mixed.

Pour the wet ingredients into the dry ingredients and stir until just moistened. In a smaller bowl, toss a handful (about 1/3 cup; depends how fruity you like your muffins to be!) of frozen blueberries with all-purpose flour to coat them (this will prevent the blue from running as the blueberries thaw; if you use fresh blueberries, you can omit this step). Fold the blueberries into the batter. Fill muffin cups with the batter and bake at 350 degrees F for 28-30 minutes (until lightly brown).

Makes 12 muffins; each muffin is approximately 130 calories with 0.5 g fat, 3 g protein, 30 g carbs, and 4 g fibre.

Vegan No-Bake Almond Butter Balls

This recipe was inspired by a recipe from Carrots ‘N’ Cake.

Combine in a small bowl: 1/4 oats (I use a blend of whole grain rolled oats, spelt, barley, rye, and wheat flakes), 1/4 cup Fruit Not Fat Not-Sweet Vanilla Galaxy Granola, 2.5 tbsp almond butter, 1.5 tbsp agave nectar, 1 tbsp sesame seeds, 1/2 tbsp wheat germ, 1/2 tbsp ground flax seed, 1 tbsp all-purpose flour, and a sprinkle of cinnamon. Roll into balls or press into ramekin dishes and enjoy! They’re best if you keep them in the fridge (and if you let them get cold before you eat them).

You could also substitute the almond butter with peanut butter or any other kind of all-natural nut butter. Feel free as well to use maple syrup or honey in place of the agave nectar.

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