Peanut Butter Banana Date Shake

This was the recipe that first introduced me to the healthiest, all-natural sugar substitute that is now one of my go-to ingredients: dates!

Years ago, I had a membership to a gym that had a vegan cafe attached to it, which was where I had my very first vegan banana date shake. I couldn’t BELIEVE how tasty it was! Like magic to my taste buds.

After perfecting the recipe at home, I decided this is by far is my favorite smoothie ever because:

A) It is ridiculously delicious.
B) It’s healthy, dairy free, and vegan-friendly. (Score!)
C) There’s no added sugar.
D) It’s super easy. (Only 4 ingredients!)

Ingredients

½ cup unsweetened vanilla almond milk
2-3 large medjool dates
2 tablespoons creamy peanut butter
½ banana
5-6 ice cubes

Instructions

Soak the dates in a pan lined with an inch or two of hot water for 2-3 minutes until soft.
Remove pits from dates, then combine dates, almond milk, banana and peanut butter in a blender.
Blend until smooth.
Add ice and blend again until smooth.

Comments

Spicy Buffalo Cauliflower Bites

Years ago, I stopped eating meat due to digestive issues, which is one of the reasons I started this blog… to create and share healthy, flavorful meat-free recipes! Over time, I discovered many great alternatives out there: black beans, chickpeas, lentils, marinated tofu, and even… cauliflower! After a while, it became a fun challenge to concoct creative recipes with unique ingredients. I have to admit, there are a few things I miss, one of them being buffalo wings. I don’t think it was the chicken that I missed… more so the buffalo sauce, since I love spicy food. I made buffalo cauliflower for the first time this week, and it was absolute heaven! I used Earth Balance dairy-free butter (it was the only butter I had at the time), and it worked perfectly fine. If you’re on a vegan diet, any vegan butter will do. And you can pair it with a side of vegan blue cheese or ranch dressing. (If not, regular butter and dressing works too.) For the hot sauce, I used Frank’s Red Hot, and it was

Egg Frittata Muffins

One of the reasons many of us struggle with maintaining a clean diet is lack of time. Daily meal preparation can be extremely time consuming, which I think is why a lot of us end up purchasing store-bought food – because it’s faster and easier than slaving in the kitchen after a long day of work. These egg frittata muffins are the perfect solution if you’re looking for healthy, homemade breakfast on the go. They’re packed with vegetables and protein, easy to make, and you can make a large quantity and store them in fridge for a simple breakfast to bring with you to work, or for a quick bite before you head out to start your day. Egg Frittata Muffins Ingredients 6 eggs ¼ cup crumbled goat cheese 1 tbsp green bell pepper, diced 1 tbsp red bell pepper, diced 1 tbsp orange bell pepper, diced 1 tbsp white onion, diced 2 tbsp spinach leaves, chopped Sea salt, pepper and garlic powder, to taste 2 tbsp part-skim shredded mozzarella cheese and 2 tbsp diced tomato, for topping Instruction

Spinach and Goat Cheese Phyllo Triangles

Spinach and goat cheese phyllo triangles are one of my favorite appetizers! Typically, feta cheese is used in Spanakopita recipes, but personally, I think it tastes better with goat cheese. And goat cheese is healthier because it’s lower in calories, fat, and dairy than cow’s milk, so it’s easier for your body to digest. Spinach and Goat Cheese Phyllo Triangles Ingredients 1 bag spinach leaves (5 oz. bag) 1 cup crumbled goat cheese 2 tbsp olive oil 6 sheets of phyllo dough, thawed Sea salt and garlic powder, to taste Instructions Preheat oven to 350°F. Add spinach leaves and 3 cups water to a large pot over medium heat. Cover and steam until spinach has wilted, stirring occasionally. Strain and blot spinach with paper towel to absorb excess water. In a large bowl, stir the spinach and cheese together until combined. Season with sea salt and garlic powder. Set aside. Lightly brush a thin layer of olive oil across a sheet of phyllo dough with a pastry brush. Layer another phyllo sheet

The Skinny Chick's Cookbook

Search This Blog