Orange Creamsicle Smoothie

Sadly…very sadly… the summer is over. But one way I like to keep those summer vibes glowing all year long is through my morning fruit smoothie. Those who know me, know I don’t do mornings, so my morning smoothies are never complicated because I frankly don’t have time. I use maybe 3-4 ingredients, and I always include a ton of fruit – typically frozen.

My base is typically juice, or non-dairy milk – really whatever is in my fridge so sometimes it’s water. Here I’ve used Silk unsweetened original almond milk. It’s a great dairy alternative, with no added sugar and non-gmo project verified.

I have only ever used Vega powders in my smoothies, been using them in some form for at lest 8 years.  Their ingredients are simple and clean with no dairy, sugar or soy, and non-gmo project verified. Vega One French Vanilla is a staple in my kitchen and is what I chose to use here.

For the creamsicle flavouring, I chose to use a whole naval orange. Clementines would work well if in season, or even orange juice. The recipe I used called for strawberries. I always have multiple bags of frozen strawberries in my freezer for my morning smoothies. The recipe calls for one cup, but I felt that was to many, it really over powered the orange, so I would use less next time. I also used half a banana to thicken it up. I didn’t use ice, but you certainly could to also make it thicker.

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Ingredients

  • 2 small clementine or 1 navel orange
  • 1 cup Silk® Unsweetened Almond milk
  • 1 frozen banana (or 1 ripe banana plus 1/2 cup ice)
  • 1 cup frozen strawberries
  • 1 cup Vanilla Vega® Essentials
  • or your favorite vanilla Vega protein powder)

Preparation

  1. Add all ingredients to blender.
  2. Blend until smooth.
  3. Enjoy!

Recipe adapted from Chantal Denis, Chef at Vega HQ.

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This smoothie was delicious. The orange certainly added more texture, I used a standard blender vs a fancy high speed one, but it only added to the punch of ornage flavour. I think next time I might use a chocolate protein and definitely less strawberries. This was my first time using almond milk in a smoothie, and to be honest I couldn’t taste much of the flavour over all the fruit, so I think that’s a good thing – no weird taste and all the nutrients.

Give it a try and let me know what you think!

This post has been sponsored by Vega and Silk as part of their Build a Better Smoothie campaign. The opinions and text are all mine.

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Coconut Banana Bread (Paleo and Grain-free)

Last week while up at the cottage I decided I would finally have some time to bake a recipe that’s been on my mind for a month now. I first saw this in the Facebook feed from my friend Melissa, and as a fan of coconut, couldn’t resist giving it a try. Essentially it’s banana bread – but with a coconut triple threat- coconut oil, coconut flour and shredded coconut all in one place.

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Serves: 12

Ingredients
  • ½ cup coconut oil, melted and cooled (ghee can be used here as well)
  • ½ cup raw honey
  • ¾ teaspoon sea salt
  • 6 eggs (room temperature is best)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract (optional)
  • ¾ cup coconut flour
  • 2 bananas, mashed
  • 2 tablespoons shredded or desiccated coconut
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Instructions
  1. Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
  2. In a small bowl, combine the coconut oil and honey.
  3. In a large bowl, whisk the salt, eggs, vanilla extract and almond extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas.
  4. Pour the batter into the prepared loaf pan and top with the shredded coconut.
  5. Bake for 45-50 minutes or until a toothpick comes out clean. If your coconut topping is browning fast, tent some aluminum foil on top to prevent burning.
  6. Let cool completely (or as long as you can wait!) before removing from the loaf pan and serving. Keep refrigerated.
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This recipe was a big hit and within a couple of days was entirely gone. It was very easy to make, once you’ve bought all the ingredients, and was absolutely delicious. We ate it right from the oven and cooled, but I actually think it was better once cooled as everything just became more firm. Give it a try and let me know what you think!

Wild About It: Vega Watermelon & Strawberry Smoothie

Wild About it Wednesday(1)Last weekend we bought a watermelon and sliced it all up to store in ready to eat containers throughout the week (they lasted 3 days). As the watermelon was room temperature we added some to the freezer for a cool snack later on – and we forgot it was there. So now with a bowl of frozen watermelon smoothies were at the top of the breakfast list, and thanks to quick tweet from Vega I had just the recipe I needed.

The smoothie is sweet and fruity. I used the nutritional shake I had, although I bet the suggested Vanilla would’ve made this treat even sweeter.

Note this recipe makes 2 servings. View the original recipe here.

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Ingredients

  • 2 cups frozen watermelon chunks
  • 1 cup frozen strawberries
  • 2 cup coconut water
  • 1 serving Coconut Almond Vega One™ Nutritional Shake
  • 2 Tbsp hemp hearts
  • Optional: 1 Tbsp maple syrup

Add all ingredients into a blender and process until smooth. Enjoy!

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