Month: March 2016

Peachy Keen Protein Dream Smoothie

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If you’ve been following my facebook or instagram pages, you are well aware of my love of smoothies. I love experimenting with flavors and combinations to create healthy and delicious smoothies. I’m a big fan of smoothies because they don’t weigh me down yet they can be very filling. I like eating oatmeal for breakfast, but lately I’ve been craving something a little lighter and a smoothie really does the trick. This smoothie recipe is packed with fiber, antioxidants, and protein. I hope you enjoy it as much as I do 🙂

Peachy Keen Protein Dream SmoothieIMG_8923

  • 1 frozen banana, in chunks
  • 1 cup frozen sliced peaches (or use fresh, just make sure they’re ripe)
  • 1 cup unsweetened vanilla almond milk
  • 1 scoop Garden of Life Raw protein-vanilla (or use your favorite vegan {or not} protein powder)
  • a little water if necessary

Measure ingredients and add to a blender. Blend well until smooth. Enjoy for breakfast, lunch, snack, dessert, or anytime.

-Jess

Spring Super Smoothie

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Today is the first day of spring and I’m excited! I love spring because it signifies new beginnings. As you go through your day today, try to meditate on what it is you’d like to start doing today, this week, this month, this season, or even this year. Now is a great time to dive into some exciting plans to improve your life.

For me personally, I’m going to try to eat more greens everyday. Even though I do eat vegetables every day, I’ve noticed that I could incorporate more nutrient-dense greens into my favorite meals. To get started on my new goal, I’ve created a deliciously healthy smoothie packed with nutrition. This is a green smoothie similar to what I’ve posted in much earlier blog posts but with a few twists. Feel free to try this smoothie and give me some feedback because I love hearing from my readers! You can email me, write a comment, or get in touch via facebook or instagram @vitaminvalentine 🙂

Spring Super SmoothieIMG_8842

  • 2 cups chopped kale
  • 1 banana, fresh or frozen, cut into chunks
  • 3/4 cup frozen or fresh mango
  • 6 oz. plain So Delicious Greek Coconut Yogurt (this is my favorite non-dairy yogurt because it has extra fiber and a unique texture that is great for smoothies, but if you prefer a different kind, use whatever you’d like)
  • 1 cup unsweetened plain or vanilla almondmilk
  • 1 tsp. spirulina powder (optional)

Cut and prepare fruits and kale. Measure almond milk and other ingredients. Add all to a blender and blend well until liquified. This smoothie is on the thick side, so if you want, you can add water or a little more almond milk. This can either serve one or two people depending on how hungry you are. Enjoy and keep in mind: what can you start doing today?

-Jess

Vegan Chocolate Chunk Cookies

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Happy Friday! This work week ended with a generous helping of delicious vegan chocolate chunk cookies for me and my coworkers. When I’m not writing about food or managing Vitamin Valentine, I’m working a full-time job as a community nutritionist for a nonprofit organization. At our office this week we celebrated the month of march (which also happens to be national nutrition month) with healthy baked goods. Yes, there is such a thing as a healthy baked good. Although I wouldn’t advise anyone to go on a diet consisting of only muffins, cookies, or cupcakes, baked goods can be made a little healthier with a few simple substitutions. I try to use whole wheat or whole grain pastry flour in place of white flour, which adds a little more fiber and b-vitamins. Using applesauce and almond milk in place of large amounts of oil or butter also helps cut down on calories and fat. There are many other ways to make ordinary cookies a little healthier with some creativity. These vegan chocolate chunk cookies were a big hit and I hope you enjoy them too! Each cookie clocks in at just under 150 calories and makes around 14-16 large, fluffy cookies.

Vegan Chocolate Chunk Cookies

Processed with VSCOcam with c1 preset

 

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1 cup brown sugar (unpacked)
  • 1/4 cup white granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. vanilla extract
  • 1/4 cup almond milk
  • 1/2 cup apple sauce
  • 2/3 cup Earth Balance buttery spread (or, use 1/2 cup coconut oil)- softened
  • 1 cup Enjoy Life vegan semi-sweet chocolate mega chunks

Directions:

  • Preheat the oven to 350°F. Spray a cookie sheet with nonstick spray and then put a sheet of parchment paper on top
  • In a large bowl, mix softened earth balance or coconut oil with brown and white sugars, add vanilla extract. Mix with a spoon until uniform in consistency.
  • In a separate bowl, add flour, salt, baking powder, and baking soda together until mixed
  • Add the dry ingredients to the wet ingredients, then add the almond milk and apple sauce and mix
  • Add the chocolate chunks and mix well
  • Using your hands, mold the dough into balls and then flatten. This recipe will make about 14-16 medium-large cookies, or 20-24 smaller cookies
  • Bake for 10-12 minutes. For larger cookies, time may be longer.
  • Allow to cool, share with your friends, family, or coworkers, and enjoy 🙂

-Jess