Decorating sugar cookies at this time of year is a great family tradition. This protein-packed smoothie lets you have your cookie and eat it too, while fueling up for all the merriment of the season. This recipe will make more coconut sprinkles than needed, but they’re great for adding a festive touch to plenty of seasonal dishes.
Tip
Try experimenting with different natural colour dyes for the sprinkles. Just mix 1 Tbsp (15 mL) fruit or vegetable juice with 1/4 cup (60 mL) unsweetened shredded coconut. Carrot juice, raspberry juice, blueberry juice, and kale juice will all yield beautiful results.
Sugar Cookie Smoothie
Ingredients
- 3/4 cup (180 mL) unsweetened shredded coconut, divided
- 2 Tbsp (30 mL) water, divided
- 1/4 tsp (1 mL) spirulina powder
- 1/4 tsp (1 mL) ground turmeric
- 1 Tbsp (15 mL) beet juice
- 1/2 cup (125 mL) medium firm tofu
- 1/4 cup (60 mL) gluten-free large flaked rolled oats
- 1 cup (250 mL) unsweetened cashew milk
- 2 Tbsp (30 mL) raw cashew butter
- 2 tsp (10 mL) maple syrup
- 2 tsp (10 mL) vanilla extract
- 2 tsp (10 mL) light agave nectar or clover honey
Nutrition
Per serving:
- calories292
- protein9g
- fat18g
- saturated fat8g
- trans fat0g
- carbohydrates24g
- sugars9g
- fibre3g
- sodium111mg
Directions
01
To make sprinkles, preheat oven to its lowest setting, about 170 F (77 C). Line rimmed baking tray with parchment paper and set aside.
02
Divide coconut equally among 3 bowls, 1/4 cup (60 mL) in each.
03
In 2 separate small bowls, place 1 Tbsp (15 mL) water into each. Into one bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.
04
Add beet juice to one bowl of coconut and stir until well combined. Stir spirulina mixture into second bowl of coconut until well combined. Finally, stir turmeric mixture into third bowl of coconut until well combined.
05
One at a time, tip each coloured coconut onto prepared baking tray and spread into thin layer roughly covering one-third of baking tray. Place in oven and dry for 60 to 75 minutes, until dry but not toasted. Occasionally toss sprinkles to encourage even drying. Allow to cool completely on tray before transferring to airtight container. Sprinkles may be made up to 1 week ahead of time.
06
To make sugar cookie smoothie, add all ingredients, except agave nectar or honey, to blender and combine until smooth and creamy.
07
To serve, brush or smear agave nectar or honey around outer rim of 2 serving glasses. Roll each coated rim in coloured coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.
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!