Delicious and satisfying, this Chocolate Chip French Vanilla Smoothie is a go-to choice for those who love the combination of vanilla and chocolate.
Chocolate Chip French Vanilla Smoothie
Ingredients
- 1 Medjool date, pitted
- 1 Tbsp chia seeds
- 1 Tbsp almond butter
- 1 Tbsp cacao nibs
- 1 Tbsp vegan dark chocolate chips
- 1 scoop French vanilla protein powder
- 6 Tbsp unsweetened almond milk
- 6 Tbsp coconut water
- 1 ½ tsp pure vanilla extract
- About 2 cups ice cubes
Nutrition
Per serving:
- calories549
- protein26g
- fat28g
- carbs48g
- sugar23g
- fiber18g
- sodium401mg
Directions
01
In blender, combine all ingredients except ice.
02
Add ice to about 1 in above liquid line. Blend on high speed until smooth.
Brendan Brazier
Brendan Brazier is the Editor-in-Chief of alive magazine. He’s also the bestselling author of the Thrive book series, creator and host of the Thrive Forward web series and creator of the Thrive Fitness Fitplan app. As a former professional Ironman triathlete and a two-time Canadian 50 km Ultra Marathon Champion, Brendan is regarded as one of the world’s leading authorities on plant-based performance.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!