Tag Archives: chocolate
It’s been a less than stellar week.
On Monday, I had a minor, albeit painful procedure done on my right foot. I wasn’t really prepared for the amount of pain and discomfort I’ve been experiencing, so I’ve spent the majority of the week sulking around my house, looking at craft blogs on the couch and drinking entire bottles of diet root beer. The moral of the story is, make sure your running shoes fit your stupid feet properly.
Normally, I’d be inclined to bury my sorrow under a big pile of vegan mac & cheese, but considering I purchased my first bikini over the weekend (thank you, thank you), I figured it might be a bad week to start eating heavy comfort foods straight out of the casserole dish.
I love the combination of brussels sprouts and cranberries – the flavors are somewhat reminiscent of the holidays, but they’re pleasantly light enough for spring. The thick tofu triangles are coated with a little sprinkle of corn starch before baking to create a golden, crispy crust – you can make the slices a little thinner, but I like having a big honkin’ portion of protein on the plate.
I chose to simply salt and pepper the tofu baking, but I happen to enjoy tofu’s natural beany, earthy flavor. If this isn’t your style, or you’re cooking for more picky patrons, feel free to marinate the tofu with your favorite flavors – soy, citrus or even balsamic would be just dandy.
Green smoothies are pretty much all the rage in the food world right now, and with good reason. Dark leafy greens have an impressive nutrient resumé, as they are rich in vitamins K, C, E and B, beta-carotene, lutein, iron, potassium and calcium.
I love leafy greens (read: kale chips), but at first, I wasn’t exactly sure how I felt about drinking them. To me, greens were meant to be sauteed in garlic and accompanied by pasta, not made into a shake. But I gave it a shot – and I’m glad I did.
When blended with cocoa, peanut butter and banana, the “green” taste of the spinach completely disappears, and the result is a thick, frosty milkshake with a deep green color. It has all the vegetable nutrients with no hint of a vegetable taste. The addition of the peanut butter and frozen banana add a level of sinfulness that seems impossible in an under-250-calorie milkshake.
For a post-workout protein shake, I blend in one scoop of vegan protein powder before serving, adding 25 grams of protein to feed and repair tired muscles.
Chocolate Superfood Smoothie
1 cup unsweetened almond milk
1 frozen banana
1 tablespoon natural nut butter
1 tablespoon cocoa powder
1 teaspoon vanilla extract
2 cups dark leafy greens (I used spinach)
1. Blend the first five ingredients together.
2. Add the greens in increments and blend until smooth and creamy. Unless you have a high-powered blender, this will probably take a few minutes.
3. Pour into a tall glass and enjoy!
Nutrition per Serving: 239 calories, 10g fat, 36g carbohydrates, 7g protein.
With vegan protein powder: 357 calories, 11g fat, 38g carbohydrates, 32g protein.