Smoothies are a must-have in my house; I love them, my kids love them, and it’s a great way for me to sneak some veggies and fruit into everyone! Plus it’s Summer, and smoothies are a great way to cool down.
I hate taking vitamins and rarely actually eat the recommended amount of fruit and vegetables in a day, and some days I’m just too darn busy to make sure I’m getting enough protein, so I’m a big fan of vegan chocolate Shakeology. This past month I ordered tropical strawberry because it sounded a little more Summery, but I still had a little bit of vegan chocolate leftover. After a full month it finally occurred to me: WHY NOT MIX THEM?! And BOOM, chocolate covered smoothies were born. This is a recipe you absolutely must try. My 2 year old and I finished our smoothies in less than 5 minutes flat, it was that good! And hey, maybe add some fresh/frozen strawberries and/or a banana! I didn’t have any in the house today, otherwise I would have!
Chocolate Covered Strawberry Smoothie Recipe:
1. Pour 8oz of cold water in your blender.
2. Add 4-5 ice cubes (depending on the size of your ice tray and how thick you like your smoothies).
If you’re following the 21 Day Fix like I am a small pancake counts as a yellow, and if you’re asking me, that’s one awesome way to use a yellow! The recipe I use for vegan pancakes is so easy to customize, and makes delicious fluffy pancakes every time. The only thing I do differently is use cold water for the flax egg and refrigerate it for 10-15 minutes to let it thicken (the recipe calls for boiled water, which I haven’t tried). You can add any kind of fruit you want (I love adding a diced up banana and some cinnamon), chocolate chips, or make them into chocolate peanut butter protein pancakes! To do so you make the recipe as shown, except substitute peanut butter instead of using oil. Then add one scoop of chocolate protein powder (vegan chocolate Shakeology is the healthiest and most delicious kind!) This will make the batter a lot thicker, so slowly stir in cold water until you get back to the right consistency. Spray your griddle or frying pan, add a scoop of batter to the pan, wait for it to start bubbling on top, flip, and cook until golden brown on both sides. You can top your pancakes with fresh fruit (sliced bananas would be delicious with the chocolate and peanut butter), or drizzle on some real maple syrup. I also love Trader Joe’s organic Maple Agave syrup which is half the price of real maple syrup but still all natural and free of that nasty “C” word (corn syrup! Ahh!) Alright, see the link below for the original vegan pancake recipe and try it out for breakfast tomorrow!