I have a few recipe "blogging rules" that I always try to follow:
- If I feel like a recipe isn't good enough, it doesn't go on the blog. I've become very true to this especially over the last year or so. This also means that if I don't ever see myself making something again I won't post it.
- If I think my photos just aren't good enough I will go back to the drawing board and re-shoot them. This can drive me a bit crazy sometimes, but it's totally worth it in the end when you are satisfied with the final product. After all it's a bit like art.
Anyway, after multiple sips, I knew that this one was going up on the blog. There was no second guessing it tasted that good.
Having said that, I find smoothies always seem like their so easy to make. Throw some things into the blender, whaz it up, and you're done. But sometimes they come out tasting just plain nasty...chalky texture and all. Smoothie making can certainly be an art form.
That's where this vegan protein shake comes in. Cookie dough in smoothie form...what could be better?
Instead of using protein powder, which can give your smoothie that chalky texture and taste, I added these protein-packed ingredients:
- Cashew Butter
- Raw Hemp Seeds
- Almond Milk
This smoothie is also flavoured with cocoa powder and a drizzle of maple syrup. The cashew butter really helps give it that cookie dough batter-like taste, but other nut butters will work too.
Banana goes in for a little extra thickness, but it's definitely not overpowering if you hate bananas.
To top it off we have dark chocolate shavings. And in case you're wondering, yes, this smoothie is totally breakfastable (I'm pretty sure I just made that word up). It's incredibly thick, filling and boasts 17 grams of protein. You can split it into 2 servings if you like with something on the side or finish the whole thing off yourself. Enjoy the boost of protein and omega-3's that hemp seeds provide. They also reduce inflammation in the body and help balance hormones.
So blend it all up and what do we have?
Cookie Dough Protein Smoothie
Keywords: blender breakfast beverage lunch smoothie snack dairy-free gluten-free low-sodium protein soy-free sugar-free vegan banana chocolate hemp seeds cashew butter
Ingredients (yields 16oz)
- 1 cup unsweetended almond milk (or other preferred milk)
- 1/3 cup gluten-free rolled oats
- 1 medium frozen banana
- 1 tbsp cashew butter
- 2 tbsp hemp seeds
- 1 tsp unsweetened cocoa powder
- 1 tsp pure maple syrup
- 1/4 tsp vanilla extract
- 2-4 ice cubes
- Chocolate shavings (optional)
In a small bowl, mix the oats and almond milk. Place in fridge and let it soak for at least 2 hours to soften and thicken. This prevents the oats from giving the smoothie a gritty texture.
Place thickened oat mixture into your blender along with the rest of the ingredients (except for the chocolate shavings). Blend on high until smooth.
Pour into a tall glass, top with chocolate shavings if desired. Serve and enjoy!Notes
For the entire 16oz portion, this smoothie comes in at approx. 425 calories and 17 grams protein. It's also a rich source of omega 3's, and Calcium. Feel free to split this into 2 servings to make it snack-sized.
Feel free to sub the cashew butter with other nut butters.
Hey Guys! I have a special treat for you today- a guest post from one of my favourite blogging friends- Deryn from Running On Real Food! I love reading Deryn's blog and seeing + making her healthy vegan recipes. Her health and wellness tips are well written, positive and always inspire me. This is her first time here on Edible Sound Bites and I’m very honoured to have her post on the blog.
So please give it up for my ultra-talented friend Deryn from Running On Real Food. Take it away...
Hey, guys! I am so happy to be here today on one of my favourite blogs, Edible Sound Bites! Jennifer and I have been blogger buddies for a while now and I just love her site, her delicious recipes and the amazing photography that goes along with them!
To introduce myself, my name is Deryn and I blog over at Running on Real Food. I post about health, wellness and fitness, as well as share simple, vegan recipes. I was lucky enough to have Jenn guest post for me back in November and she totally spoiled us with these incredible Vegan No-Bake Pumpkin Tarts. They were a huge hit with my readers, super easy to make, packed with nutrition and absolutely delicious. Like I said, spoiled.
Today I’m sharing a recipe for a satisfying and comforting Spicy Peanut Stew with Rice. This recipe is an adaption from the Soul-Soothing African Peanut Stew recipe in the Oh She Glows cookbook. I’m sure most of you have at least heard of Oh She Glows, if not already own her cookbook. Her book is a well-used favourite in my kitchen and at least one of her wonderful, wholesome recipes makes its way in to my meal plan each week. You can find the original stew recipe here and plenty of other great recipes on her blog at OhSheGlows.com.
Her recipe had to be adjusted at my house since my husband doesn’t like sweet potato. Ya, the nerve, right? So sweet potato is out but rice and carrots are in, and peanut butter is of course, sticking around. The thing I love about this recipe is I almost always have everything on had to make it, plus it’s a perfect recipe to make ahead as it’s even better the next day! It freezes well too, so try making a batch on the weekend and portioning it out for grab-n-go lunches.
It’s easy to stay on track with healthy eating when you keep your pantry stocked with staples like some of the ingredients in this recipe. A well-stocked pantry plus a weekly meal plan will set you up for success week-to-week, as well as save you time and money. Plus, if you eat a plant-based diet like I do, it really helps to be prepared with healthy snacks and the ingredients needed to make nutritious meals. Whole food, healthy eating really doesn’t have to be complicated and even the simplest vegan meals can be packed with flavour, just like this amazing stew!
Thanks so much for having me here today, Jenn! And a big thanks to Angela Liddon of Oh She Glows for the recipe inspiration. Enjoy!
Spicy Peanut Stew with Rice
Cook Time: 25-30 minutes
Keywords: saute entree main dish lunch soup/stew gluten-free grain-free vegan vegetarian protein soy-free bell peppers carrots chickpeas tomatoes
Ingredients (Serves 4-6)
- 1 tsp olive oil
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 tbsp chili powder
- ½ tsp red pepper flakes (add another ¼ tsp to go extra spicy!)
- ½ tsp black pepper, or more to taste
- ¼ tsp sea salt, or more to taste
- 2 tbsp tomato paste
- 1 red pepper, diced
- 3 carrots, peeled and chopped
- 1 x 28 oz. can diced tomatoes, with their juices
- ½ cup natural peanut butter
- 3 cups vegetable stock
- ¾ cup jasmine rice
- 1 tbsp fresh lime juice
- 6 cups lightly packed, fresh baby spinach
- 1 x 19 oz can chickpeas, drained and rinsed
Heat the olive oil in a large saucepan over medium heat.
Add the garlic, ginger and onion and sauté for about 5 minutes, stirring.
Add the spices and tomato paste and sauté a few more minutes.
Add everything else except for the lime, spinach and chickpeas. Stir well to combine.
Simmer for about 20 minutes until the rice and vegetables are cooked.
Stir in the lime, spinach and chickpeas and simmer for a few more minutes until the spinach is completely mixed in.
Serve with fresh cilantro.
To learn more about Deryn, visit her blog runningonrealfood.com. She lives in Vancouver with her husband and two dogs, is and avid CrossFitter, believes balance is the key to achieving a long-lasting, healthy lifestyle and loves to share her knowledge of health and fitness with her readers. Connect with her on Facebook, Instagram and Twitter.