Green Smoothie Challenge Day 2 & WIAW

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

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Chocolate Almond Chia Pudding

Vegan MoFo 2012 Post #15

Yes! Chocolate and almond again! Apparently I don’t get tired of this combination.

This Chocolate Almond Chia Pudding is quick to throw together, tastes like a great chocolate dessert, but is healthy enough to be eaten for breakfast. As documented in this WIAW post, I actually did eat it for breakfast one day mixed with some Chocolate Peanut Butter Oatmeal and covered in blueberry sauce (recipes coming at some point, I promise).

This chia pudding uses ground chia seeds, because I don’t really like the texture of the whole seeds. If you like the texture of tapioca pudding, you’d probably be fine using the whole seeds, you just may have to adjust the measurements a little bit.

Also, I decided on chocolate and almond because I had some unsweetened chocolate almond milk on hand, but any non-dairy milk would work.

Chocolate Almond Chia Pudding (Yields 1 1/2 cups)
1/4 cup ground chia seeds
2 tbsp cocoa powder
2 tbsp carob powder
Pinch of sea salt
1 1/4 cups unsweetened non-dairy milk
1/4 tsp almond extract
10 drops liquid stevia

In a large bowl, mix together the dry ingredients. Add the liquid ingredients and stir well. Cover and place in fridge for at least an hour to thicken. Stir once more before serving. I like to garnish my pudding with something like nuts or coconut, to add some texture. Enjoy!

Nutritional Info for 1/4 cup (using Unsweetened Chocolate Almond Breeze): 68 calories, 9g carbs, 4g (healthy) fats, 4g protein, 1g sugar, 46mg sodium.

the veggie nook

This has been submitted to Healthy Vegan Friday #14.

You May Also Enjoy:
Chocolate Almond Porridge
Almond Joy Cookie Bars
Chocolate Vega Macaroons