Vegan Protein Blueberry Banana Chocolate Smoothie

Vegan Protein Blueberry Banana Chocolate Smoothie

Ingredients:
1/2 cup frozen organic wild blueberries (Whole Foods has them in the freezer section)
1 banana
1 cup nut mylk (I use 5XProtein Unsweetened Almond Milk by So Delicious Brand)
2 scoops Orgain brand vegan protein - chocolate flavor

Blend all ingredients in a blender. Yum!

Had this smoothie for breakfast and made my cabbage curry for dinner. Yummmmmm.
Cabbage curry recipe here: Sundaegirl108's Cabbage Curry

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Healthy Vegan Mango Lassi Smoothie

 

Healthy Vegan Mango Lassi Smoothie

Ingredients:
1 mango or about 1 cup of frozen mango chunks
1 cup unsweetened almond mylk (I used 5XProtein So Delicious Brand)
1 - 3 tablespoons hemp protein (Optional: I like to amp up the protein by adding some hemp protein but it makes the smoothie greyish - not that lovely mango lassi color. I used just one tablespoon of Nutiva brand hemp protein. I think more than that wouldn't have tasted so good.)
1/4 cup of raw cashews
a pinch of cardamom powder

Method: Put all ingredients in a high speed blender and blend to smoothie perfection.

Nutritional Info (approximate):
330 calories, 16g protein, 35g carbs, 6g sugar, 15g fat, 0g cholesterol, 60% RDA of vitamin A, 29% RDA of iron

NOTE: I made this again with a scoop of the Vega Brand Vanilla Protein Shake instead of the hemp protein and it was even better tasting and more protein! (Pictured Below)  Yum!

Deamy Blueberry Smoothie

Dreamy Blueberry Smoothie
(delicious and super healthy!)

Ingredients:
1 and 1/2 cups water or almond mylk (I use almond mylk)
1/2 cup fresh or frozen blueberries (if using fresh I throw in 4 ice cubes)
1 soft medjool date, pitted
1-2 tablespoons unsalted almond butter
1 tablespoon chia gel (see recipe below)
1 tablespoon shredded unsweetened coconut
*optional: I also put a teaspoon of spirulina in mine.

Method:

Place all ingredients in a blender and blend until smooth on high setting (about 45 seconds).

CHIA GEL: 3 tablespoons chia seeds soaked in 1 and 3/4 cups water overnight

RECIPE FROM: Clean Eats by Alejandro Junger, M.D.