Chocolate Covered Strawberry Smoothie

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 strawberry smoothie

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).

3. Add 3/4 scoop vegan chocolate Shakeology.

4. Add 1/4 scoop tropical strawberry Shakeology (also vegan).

5. Add one green container baby spinach.

6. Blend until smooth (about 1 minute).

Enjoy!

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Vegan Curry Tofu

I fell in love with Indian food the first time I tried it in high school. I think the first thing I tried was called Chicken Malai, which became my regular order until 11th grade when I became a vegetarian. Then I switched to Paneer Akbari, which is essentially the same thing (both are covered in a tomato curry sauce) but paneer is cubes of house-made cheese to take the place of chicken. This year I finally went vegan so I have been experimenting with vegan options. I have found some great vegan take-out options, but ordering out all the time can get pretty expensive! I wanted to be able to make something similar at home, so I turned to tofu. I know, I know, everyone hates tofu. I have been a vegetarian for 8 years and I am JUST starting to come around to tofu. Trust me, there are good ways to make it, you just have to learn your way around it! Tofu is high in protein, low in fat, and just all around good for you; plus it is super versatile as it takes on the flavor of whatever you put it in. This is one of my favorite tofu recipes so far (which is best to start preparing the night before):

Vegan Curry Tofu

Ingredients:

  • 1 Package firm tofu
  • 1 Jar curry sauce (see directions)
  • 1t Olive oil
  • 1 1/3 cup uncooked brown rice
  • water (per package directions for rice)
  • 1/3 cup frozen peas (optional)

1) Drain tofu, place between 2 towels (or paper towels) and press excess fluid out. If you have time allow tofu to rest between towels in the fridge for a few hours to allow water to drain out. If not, just press as much water out as you can.

2) Cube tofu into bite-sized pieces.

curry

3) Pour some of your favorite curry sauce into a container, put the tofu in the container, and top with more sauce. I have used several different kinds of sauce (just check the Indian section of Wegmans). In my cabinet right now is Patak’s Rogan Josh Curry (see above) which is a medium tomato curry sauce; I prefer red curry, but you could use a yellow curry if you prefer. Let the tofu marinate for at least 6-12 hours in the fridge (the longer it marinates the more flavor it will absorb!)

4) When you are ready to eat pull the tofu out of the fridge. Cook rice according to package directions, adding peas to the pan before cooking. I use a rice cooker which makes it super simple; I measure 1 1/3 cup rice and then fill it with water to the 2-servings line, throw in the peas, cover it, and let it cook.

5) Add olive oil to a frying pan or wok. Add the tofu and sauce to the pan. Cook tofu, stirring occasionally, until it is hot in the middle (about 5 minutes).

6) Serve tofu over brown rice.

Vegan chocolate peanut butter protein pancakes

protein pancakeIf 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!

http://www.foodfanatic.com/2013/09/vegan-pancakes-healthy-and-fluffy-too/