Holy delicious smoothie bowl sent from the heavens above.

Creamy. Crunchy. Sweet. Salty. Perfection!

If you follow me on Snapchat or Insta, you know that smoothies are my life both at home and at Alchemy (which is basically home, too). Deeeee-licious, splendidly slurpable nutrition on-the-go!

Lately my go-to blend is a cup of frozen blueberries (I always get wild if they’re on sale), a cup of frozen spinach, a cup of unsweetened vanilla almond milk, about half a cup of water, a tablespoon of hemp seeds for creaminess and inflammatory properties, a tablespoon of cacao powder for flavor and loads of antioxidants, a teaspoon of spirulina for nature’s multivitamin, a little knob of ginger to fight inflammation, and a scoop of protein to hold me over (Vega Protein + Greens or chocolate Skoop.) The sweetness comes from the protein powder, so you’ll definitely want to add some banana or dates if you’re not using protein!

It sounds like a lot, but I make freezer smoothie bags over the weekend which makes prep a breeze. If I have time, I eat it in a bowl topped with Love Grown Power O’s and cacao nibs for crunch plus a drizzle of creamy salted peanut butter. SO GOOD.

I also had coffee and a beloved Trilogy kombucha. Thank God we sell them at Alchemy now!

Lunch was a salad with mixed greens, baked sweet potatoes, cucumber, tomatoes, radishes, grated carrots, Cleveland Kraut beet sauerkraut (probiotics yasssss!), dry-roasted edamame, balsamic vinegar, olive oil, salt, pepper, and garlic powder.. One of the first things I tell my nutrition counseling clients is to try a smoothie for breakfast and a loaded salad with some kind of plant protein for lunch at least twice a week. It’s a great habit to get into! Healthy eating has so, so much to do with behavior change. Making smoothie bags and salads isn’t hard—it just may be a change!

On the side was a Zucchini Banana Oatmeal Cup with fresh bloobs added, an organic Fuji apple, and the cutest little container of Power O’s, cacao nibs, and almonds. Can you even?!

Dinner was a quick version of my Easy Vegetable Teriyaki Stir Fry. I pressed a block of tofu, chopped it up, and marinated it in a mix of low-sodium tamari, ginger, and Trader Joe’s Island Soyaki Sauce. When I got home from work, I baked it at 350F for about half an hour. Meanwhile, I sautéed a package of defrosted frozen stir fry veggies, a bag of frozen broccoli florets, and some shredded carrots in olive oil. Once it was cooked, I added a cooked bag of TJ’s frozen brown rice medley, the cooked tofu, and more tamari, Island Soyaki sauce, and sriarcha.

The chicken-lovin’ boyf ate a huge serving. If you’re looking for other veg meals to please boyfriends or husbands, he also loves this lasagna, these enchiladas (you can used canned beans instead of lentils), this tempeh casserole, and quinoa fried rice.

I couldn’t end the night without some super dark Lindt chocolate.

Wishing you the happiest of Wednesdays!