Cookie Dough Protein Smoothie

I have a few recipe "blogging rules" that I always try to follow: 

1. If I feel like a recipe isn't good enough, it doesn't go on the blog. I've become very true to this especially over the last year or so. This also means that if I don't ever see myself making something again I won't post it.
   
    
2. If I think my photos just aren't good enough I will go back to the drawing board and re-shoot them. This can drive me a bit crazy sometimes, but it's totally worth it in the end when you are satisfied with the final product. After all it's a bit like art.

Anyway, after multiple sips, I knew that this one was going up on the blog. There was no second guessing it tasted that good.

Having said that, I find smoothies always seem like their so easy to make. Throw some things into the blender, whaz it up, and you're done. But sometimes they come out tasting just plain nasty...chalky texture and all. Smoothie making can certainly be an art form.

That's where this vegan protein shake comes in. Cookie dough in smoothie form...what could be better?

Instead of using protein powder, which can give your smoothie that chalky texture and taste, I added these protein-packed ingredients:

• Cashew Butter
• Raw Hemp Seeds
• Almond Milk

This smoothie is also flavoured with cocoa powder and a drizzle of maple syrup. The cashew butter really helps give it that cookie dough batter-like taste, but other nut butters will work too.

Banana goes in for a little extra thickness, but it's definitely not overpowering if you hate bananas.

To top it off we have dark chocolate shavings. And in case you're wondering, yes, this smoothie is totally breakfastable (I'm pretty sure I just made that word up). It's incredibly thick, filling and boasts 17 grams of protein. You can split it into 2 servings if you like with something on the side or finish the whole thing off yourself. Enjoy the boost of protein and omega-3's that hemp seeds provide. They also reduce inflammation in the body and help balance hormones.

So blend it all up and what do we have?

Breakfast.

Cookie Dough Protein Smoothie

by Jennifer Trennum

Keywords: blender breakfast beverage lunch smoothie snack dairy-free gluten-free low-sodium protein soy-free sugar-free vegan banana chocolate hemp seeds cashew butter

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Ingredients (yields 16oz)

• 1 cup unsweetended almond milk (or other preferred milk)
• 1/3 cup gluten-free rolled oats
• 1 medium frozen banana
• 1 tbsp cashew butter
• 2 tbsp hemp seeds
• 1 tsp unsweetened cocoa powder
• 1 tsp pure maple syrup
• 1/4 tsp vanilla extract
• 2-4 ice cubes
• Chocolate shavings (optional)

Instructions

In a small bowl, mix the oats and almond milk. Place in fridge and let it soak for at least 2 hours to soften and thicken. This prevents the oats from giving the smoothie a gritty texture.

Place thickened oat mixture into your blender along with the rest of the ingredients (except for the chocolate shavings). Blend on high until smooth.

Pour into a tall glass, top with chocolate shavings if desired. Serve and enjoy!

Notes

For the entire 16oz portion, this smoothie comes in at approx. 425 calories and 17 grams protein. It's also a rich source of omega 3's, and Calcium. Feel free to split this into 2 servings to make it snack-sized.

Feel free to sub the cashew butter with other nut butters.

Happy Weekend!!!

Blueberry Muffin Energy Bars

Hey it's Thursday! How's everyone doing? I'm great but I would be doing a whole lot better if Spring would hurry up and get here already. This winter has been pretty rough. So much dryness in the air and cold temperatures. That breif warm up last week was such a tease!

That's why I whipped up some tasty treats to share with you guys this week.

Granola bars and healthy fruit and nut bars are one of my favourite things to make. I certainly have a soft spot for them.

I'm should start by mentioning that these bars turn out to be a fail the first time I made them. Ugh! Not a great way to start the week. My dates were a bit dry so I added some water to the mix. Only I added a little too much and the whole thing became a giant mess of date paste instead of a nice dough that I could form into bars. I never would have thought it would be so easy to mess up no-bake fruit and nut bars, but I somehow managed to do it. Ha! Back to the drawing board I went and came out with these beauties.

It's a great idea to make these and keep them wrapped individually in the freezer. They don't freeze and this keeps them nice and fresh.

These no-bake bars are easy enough to make and can be thrown together in minutes. One of these would be a perfect snack before a workout. Or if you tend to be one of those people who skip breakfast or grab a muffin and a coffee at the drive-thru then you've gotta try these bars instead. They're loaded with super foods like walnuts, hemp seeds, and blueberries, and the only sugar in them comes from the dried fruit. Plus they taste like a blueberry muffin.

Blueberry Muffin Energy Bars no-bake, gluten-free, grain-free, vegan | Yields 6 bars

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Ingredients:

• 1 cup soft pitted dates
• 1 cup walnuts
• 2 tbsp raw hemp seeds (I used north coast naturals)
• 1/4 cup vanilla protein powder (I used vega sport)
• 1/4 cup dried blueberries

Instructions:

1. Place walnuts and hemp seeds in your food processor and process until finely chopped (like breadcrumbs). Pour the nut + hemp seed mixture into a bowl and set aside.
2. Place the pitted dates in your food processor and process into small sticky pieces. The mix will be clumpy.
3. Add the nut + hemp seed mixture back into the food processor along with the protein powder and dried bluberries. Process until evenly combined  and the mixture holds together.
4. To shape into bars: turn mixture out onto a long sheet of plastic wrap, then fold the wrap over the dough to cover it.
5. Flatten with your hands and roll out the dough with a rolling pin to desired thickness. Cut into bars.
6. Keep in a sealed contained, or individually wrap and store in the refrigerator or freezer. These bars can be eaten straight from the freezer as they will not freeze.

Nutrition Information:

Serving Size: 1 bar Calories: 248 Fat: 12g Fiber: 4g Protein: 8g Sodium: 7mg Carbohydrates: 28g Sugar: 16g