Chocolate Chip Cookie Dough Smoothie

Keeping my energy up today with this Chocolate Chip Cookie Dough Green Smoothie. I blended in some Project Juice Chocolate Chip Cookie Dough Cashew Butter and topped with gr8nola’s Original granola. 👌🏻

Here’s what you’ll need to know: in a high-speed blender blend together 1/2 cup cashew milk, 1/4 avocado, 1 handful spinach, 1/2 cup pineapple (frozen), 1 tbsp project juice chocolate chip cookie dough cashew butter, vanilla MRM’s veggie elite protein powder, 5 ice cubes. Blend for 60-90 seconds, or until smooth. Pour in a bowl or weck jar, and top with gr8nola. Enjoy, it's #smoothietime!

chocolate chip cookie dough smoothie.png

What You’ll Need

1/2 cup cashew milk, unsweetened

1/4 avocado

1 handful spinach

1/2 cup pineapple (frozen)

1 tbsp Project Juice Chocolate Chip Cookie Dough Cashew Butter

1 scoop MRM’s veggie elite protein powder, vanilla

5 ice cubes

2 tbsp gr8nola granola

What You’ll Need To Know

  1. Blend for 60-90 seconds, or until smooth.

  2. Pour in a bowl or weck jar, and top with gr8nola.

  3. Enjoy, it's #smoothietime!

Mission Smoothie Bowl

One of my favorite time of the year is right about now, when the Summer is transitioning into Fall and the farmers markets are abundant in Mission Figs. Black Mission figs are small figs with pink flesh and a deep purple skin that appears black when dried. They have a rich, sweet flavor and a gummy texture. I can’t seem to get enough of them. The other day, I decided to make a smoothie bowl with them. The combination was delicious.

You’ll love that this bowl has He Shou Wu, a great Chinese medicine herb great for hair growth and a rejuvenation tonic. Although the mechanisms are not completely understood, substances with a marked harmonizing effect on the endocrine system (hormone-producing glands) and high zinc content tend to have beneficial effects on hair growth and restoration.

mission smoothie bowl

Mission Smoothie Bowl

Makes 1 serving


What You Need

What You’ll Need To Know

Smoothie Base

1 handful baby spinach

1/2 small avocado*

1/4 cup blueberries*

1/4 cup cucumber*

1/2 banana*

1 mission fig*

1 tbsp coconut flakes, unsweetened

1 tbsp cashew butter

1 tbs He Shou Wu

1/2 cup water

4-5 ice cubes

Toppings:

1 tbsp coconut flakes, unsweetened

1 tbsp gr8nola cacao granola

1 mission fig


In a high-speed blender add all smoothie-base ingredients, and blend for 60-90 seconds or until smooth.

Pour in a bowl or weck jar and top with coconut flakes, gr8nola cacao granola, and 1 fresh mission fig slicked up.


*Notes: Freeze ingredients before hand and skip adding ice for a much more smooth consistency.

Zoodles in Avocado-Parsley Sauce

It was several years ago when I found spiralizing forkfuls of what was an unlikely pasta alternative, shortly after discovering that the gluten version would be my arch nemesis. Zucchini as noodles?

What the...?! 

I not only like but love zucchini but as a noddle?

Even for me, this was really tough to wrap my head around. Now looking back at this very first moment of spiralizing zucchini, taking that first bite, and as my eyes widened, I couldn't believe how brilliant the idea of zoodles was. So began my love affair with this soul-satisfying dish.

Inspired by the foodie fixations of Anthony Bourdain, travel has always been a constant in my life, and even more so as an adult. With all of my travel, food is the main theme and source around where I go, and the experiences I have. This recipe was inspired by a dish I once had in Italy. Clearly, that dish was nowhere as healthy as this, and I'm sure it didn't involve nutritional yeast, avocado, and raw zucchini. But, for the sake of searching for a gluten-free, keto-friendly alternative, this dish is reminiscent of my travels. Truth be told, I think you’ll find this dish to be as satisfying as it is transportive. Like a passport on a plate.

Zoodles in Avocado-Parsley Sauce Keto friend recipe Plant-based

Zoodles in Avocado-Parsley Sauce

Gluten-Free, Keto-Friendly, Plant-Based

Recipe Makes 2 Servings

What You'll Need

Zoodles:

  • 1 Medium to Large Zucchini
  • 2 tbsp pine nutes
  • 12 cherry tomatoes, halved

Sauce:

  • 1 clove of garlic
  • 1 Hass avocado
  • 1/4 cup Nutritional Yeast
  • 1 tbsp Apple Cider Vinegar 
  • 1/4 tsp Pink Himalayan Salt 
  • 1/4 cup Parsley, chopped
  • 1/4 tsp yellow mustard seed, ground
  • juice of 1 lemon
  • 1/4 tsp ground black pepper

What You'll Need

    1. In a high-speed blender or food processor add all sauce ingredients, except the parsley, and blend on the lowest setting until smooth.
    2. While the sauce is being blended, zoodle one zucchini and slice cherry tomatoes.
    3. In a large mixing bowl, add zoodles, tomatoes, parsley and sauce and mix together.
    4. Plate and top with pine nuts.