Good morning, breakfast cookies!
I wanted to give you a deeper dive into our daily smoothie routine since it’s been extra delish lately. At night I’ve been making big freezer smoothie packs with a few chunks of frozen banana, 1/3 cup frozen Wild Blueberries, 3/4 cup frozen pineapple, 1/3 cup frozen cherries, 3/4 cup frozen spinach, 1 cup frozen cauliflower florets, 1 tbsp chia seeds, and a sprinkle of cinnamon, turmeric, and pepper (you don’t taste the pepper but it helps activate the beneficial compounds in turmeric).
I’ve been switching on and off with protein powder but this week I added Nutrex Hawaiian Spirulina Vanilla Plant Protein, which is really tasty. In the morning I dump the bag in the blender and add a huge handle of organic power greens (thanks, Costco!), a couple de-stemmed collard greens that I usually have leftover, half a big chopped raw beet, half an avocado, a big spoonful of peanut butter, and unsweetened vanilla almond milk + water to blend.
A note about the blender—when I made smoothies for just myself, I use my Nutribullet. When I’m making a big one for us to share, I use my Blendtec. I do prefer the Vitamix’s we use at Alchemy but I don’t own one at home, unfortunately.
This smoothie is no joke. It makes a TON. I usually fill my 16oz cup then fill it again with whatever’s left after the boyf fills his big cup before work. We both drink around 3 cups. It’s suuuuper packed with fruits, veggies, and healthy fats but tastes AMAZING, I swear!
Sometimes I get really chilly after chugging my smoothie so I whipped up my favorite little “latte” I’ve been making lately with Newman’s Own organic decaf. I warm about half a cup of almond milk with a dash of cinnamon, cacao, and raw honey and then whisk the heck out of it till it’s frothy before pouring it on top of the hot brewed coffee. So good!
When I’m not doing the coffee, I’ll have Numi herbal rooibos tea with almond milk.
Lunch was leftover bean balls with roasted spaghetti squash, the best organic marinara from Costco, and a shiz ton of nooch. The booties you see in the pic are these, and they’re the most comfortable heeled boots on the planet!
I also munched on a big organic sliced Gala apple with cinnamon, carrots, celery, and hummus.
In the afternoon I did a little photoshoot of the rad new menu at The Market Italian Village and munched on literally everything I was photographing, including three million of the best marcona almonds and olives ever.
When I got back to Alchemy, I was craving one of these lovely fluffy Sweet Potato Cookies. I left out the dried cranberries, used whole wheat flour, and added chocolate chips. These aren’t sweet but we love them for snacking! I think next time I’ll make them into bars.
Dinner was a mix of Tempeh Kale Enchilada Casserole I prepped over the weekend (this is soooo good and boyfriend approved) plus all the food I photographed from The Market. I die over the burnt carrots and chickpeas with Brussels, dates, and pomegranate!
For our nightly green salad, I mixed power greens with an easy balsamic dressing (blend olive oil, balsamic vinegar, salt, pepper, garlic, and a quirt of Dijon in the Nutribullet). It gets so much creamier when it’s emulsified!