Tag: #recipe

July 24, 2020

Chocolate Coffee Smoothie

Rise and shine! This smoothie is the perfect pick me up for mornings when the snooze button mayyyy have been hit a time or two (or five). It’s also a fantastic alternative for when you’re craving muffins, pastries, or Pop-Tarts (where my fellow chocolate lovers at?!). You can even make this delicious creamy goodness as a cold dessert on hot summer days!

Ingredients

  • ½ steamed & frozen sweet potato 
  • ½ frozen banana
  • ½ c unsweetened vanilla almond milk (or unsweetened nut milk of your choice)
  • ¼ c unsweetened cold brew coffee (I like to use cold brew from a local coffee shop, but Stok unsweetened cold brew is also a great option.)
  • 1 tbs almond butter
  • 2 tbs cacao powder 
  • 1 tsp honey or agave
  • 1 tsp each of flax seed, chia seed, hemp seed
  • 1 tsp cinnamon, optional (for cinnamon fanatics like me)
  • 1 coffee, almond butter, & cacao blender bomb
  • 1 small handful of ice

Directions

  • Add all ingredients to your blender and blend. Add more almond milk as needed to reach your desired smoothie consistency. Top with cacao nibs. Enjoy!

Tag me in your Instagram photos @havenspanyer next time you make this Chocolate Coffee Smoothie! I love seeing your creations!

July 24, 2020

Cauliflower & Kale Gnocchi

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Looking for that perfect Italian home-date-night dish? Well friends, you are in luck! This is a superrrr easy dish to please vegetarians/ vegans/ plant-based eaters (like me) and meat eaters (like my fiance) alike! AND as an added bonus, you get to pack in tons of veggies (S/O to the cauliflower and kale gnocchi) instead of high-carb, high-calorie potato or dough gnocchi, so you can finish this meal feeling satisfied and energized. Say goodbye to the post-meal nap and helloooo to living your best life!

Serves 2 – 3

Ingredients

  • ½ 10 oz bag of cauliflower gnocchi
  • ½ 10 oz bag of kale gnocchi 
  • 1 packed c spinach, chopped
  • 1 container of multi-colored cherry tomatoes, sliced in half
  • ¾ c vegetable broth
  • ¼ c tahini 
  • ⅓ white or yellow onion, diced
  • 1 tbs minced garlic
  • 1 tbs olive oil 
  • ½ tsp each of the following: sea salt, pepper, basil, oregano, rosemary

Directions

  1. Saute minced garlic and onion in olive oil in a large skillet. 
  2. Add cauliflower and kale gnocchi, vegetable broth, tahini, and all spices. Stir well then let cook in the skillet untouched. Cook for about five minutes or until gnocchi is soft and crisp on the pan side and most of the liquid is soaked up. 
  3. Add the tomatoes and spinach and cook for another 2 – 3 minutes.  
  4. Top with parmesan or nutritional yeast. 

* Pro tip: If you are enjoying this dish with a meat eater, they have the option to add grilled chicken. 

I love hearing from you! Send me photos when you try out this yummy meal on Instagram @havenspanyer.

July 23, 2020

Veggie-Packed Pasta Salad

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One of my favorite quick lunches or dinners for a hot summer day. Our bodies crave lighter, fresher foods as the temperatures start to rise. This dish brings the freshness and flavor along with the protein-packed chickpea pasta to keep you full and satisfied. If you have a vegetable garden, this is the perfect chance to toss in any veggies that are ripe! I included tomatoes and basil from my little garden. 

Serves 2 – 3

Ingredients

  • ½ box banza rotini pasta (or use your fave plant-based pasta!)
  • ½ cucumber, chopped 
  • ½ container of multi-colored cherry tomatoes
  • ½ bell pepper of your preferred color, diced (I like to use a few different colors mixed together!)
  • ¼ c black olives, sliced in half
  • ½ c raw broccoli, chopped into bite sized pieces 
  • ½ c raw cauliflower, chopped into bite sized pieces
  • Your favorite Italian or vinaigrette dressing (Check your food labels! Try to avoid selecting a dressing packed with sugar or sugar-alternatives!)
  • Optional: Feta crumbles or your favorite plant-based cheese

Directions

  1. Cook the pasta according to the package. Drain, rinse in cold water, and set aside.
  2. Clean and chop the cucumber, tomatoes, pepper(s), black olives, broccoli, and cauliflower. 
  3. Mix the pasta and veggies in a large bowl with your preferred dressing. Optional- add a cheese of your choice and enjoy! 

I love seeing photos when you make my recipes! Be sure to send me your recipe pics on Instagram @havenspanyer.

July 23, 2020

Blueberry & Peach Salad with Honey Vinaigrette

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Salads have been my go-to lunch since middle school. Yes seriously. I was the kid bringing a packed salad instead of going through the lunch line like most everyone else. Salads are so versatile, refreshing, nutritious, and filling (when you add the right toppings!). This is one of my favorite summer salads. You can throw it together in less than five minutes and the spinach, goat cheese, avocado, and almonds keep you full for hours! This would also be great as a side salad. Say goodbye to the wilty iceberg lettuce topped with three cherry tomatoes and few croutons!

Ingredients

Salad

  • 1 packed c spinach
  • ⅓ c blueberries
  • ½ sliced peach
  • ½ diced avocado (optional)
  • ¼ c almond slivers
  • A sprinkle of goat cheese (optional)

Dressing
Will make more than 1 serving

  • 2 tbs water
  • 2 tsp white balsamic vinegar 
  • 1 tsp honey

Directions

  1. Rinse and dry the spinach, blueberries, and peach. 
  2. Place spinach in a bowl and set aside. 
  3. Mix all dressing ingredients together.
  4. Toss spinach in homemade honey vinaigrette dressing. 
  5. Top with blueberries, peaches, goat cheese, and almond slivers. 
  6. Enjoy!

I love hearing from you! Send me photos on Instagram @havenspanyer when you try out this yummy meal.

July 23, 2020

Blueberry Coconut Smoothie

I’m telling you, this smoothie will satisfy all your blueberry muffin cravings. Naturally sweet from the berries, banana, and coconut, this smoothie will make your tastebuds sing. The combination of the almond butter, seeds, and blender bomb will keep you full until your next meal. Take it for a spin in your blender!

Ingredients 

  • ¾ c frozen blueberries
  • ½ frozen banana 
  • ¾ c frozen cauliflower rice
  • 1 c spinach
  • ¾ c unsweetened coconut milk
  • 1 tbs almond butter
  • 1 tbs unsweetened shredded coconut flakes
  • 1 tsp flax seed
  • 1 tsp chia seed
  • 1 goji, coconut, & acai blender bomb

Directions 

  • Add all ingredients to your blender and blend. Add more coconut milk as needed to reach your desired smoothie consistency. Top with homemade granola, blueberries, and/ or coconut flakes. Enjoy!

I love seeing your smoothie photos! Tag me in your pics on Instagram @havenspanyer and let me know what you think of this recipe in the comments below. 

July 22, 2020

Pumpkin Pie Smoothie

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One of my absolute favorite parts of fall is all of the yummy pumpkin dishes that come with the change of the season. Unfortunately, many of those said pumpkin dishes (Helloooo pumpkin pie! How ya doin’, PSL?) are loaded with added sugars that spike and crash my blood sugar and leave me feeling bloated and sluggish. Is the flavor really worth it when it makes me feel bad the rest of the day?? Well no longer do I (& by result, you!) have to decide between enjoying a pumpkin treat and feeling like capital “C” Crap! Take this yummy pumpkin pie smoothie for a spin in your blender on the next crisp, fall morning!

Ingredients 

  • 3/4 c – 1 c nut milk of choice (more or less depending on your desired consistency) 
  • 1/2 frozen banana
  • 1/3 steamed & frozen sweet potato (you can use frozen riced cauliflower instead, but the sweet potato will give you a creamier consistency) 
  • 1/3 c pumpkin puree (get the stuff without the yucky additives!) 
  • 1 tbs almond butter
  • 1 tsp agave nectar (or honey or pure maple syrup)
  • 1 tsp pure vanilla extract 
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice (or a combo of nutmeg, allspice, and cloves) 
  • 1 original blender bomb or tsp each of flax & chia seed 
  • 1 small handful of ice

Directions

  • Add all ingredients to your blender and blend. Add more nut milk as needed to reach your desired smoothie consistency. Top with homemade granola. Enjoy!
Did you make this fall fave? I want to know! Let me know what you think of this smoothie in the comments below, and tag me in your photos on Instagram @havenspanyer. 
 
July 22, 2020

Pack in the Greens Smoothie

For the days when your body is begging for greens! This would be a fantastic breakfast option after a holiday weekend that mayyy have led to eating more sugar than normal or just when you want to get your greens in easily.

Ingredients

  • ½ frozen banana
  • 1 steamed & frozen zucchini 
  • 1 sprinkle of frozen broccoli sprouts
  • 1 heaping handful each of spinach and kale
  • ¾ c of unsweetened nut milk or water
  • 1 tsp honey or agave
  • 1 tsp spirulina 
  • 1 tsp each of flax seed, chia seed, & hemp seed
  • 1 aloe & irish sea moss blender bomb
  • 1 small handful of ice

Directions

  • Add all ingredients to your blender and blend. Add more nut milk as needed to reach your desired smoothie consistency. Top with homemade granola. Enjoy!

What did you think of this super nutritious smoothie? Let me know in the comments below and send me photos of your creation on Instagram @havenspanyer.

July 22, 2020

Mint Chocolate Chip Smoothie Bowl

This recipe is basically ice cream for breakfast. Need I say more? 

Ingredients

  • ½ frozen banana
  • ½ steamed & frozen zucchini
  • ½ c frozen cauliflower rice 
  • 1 heaping handful each of kale and spinach (or one or the other if you don’t have both!)
  • Sprinkle of frozen broccoli sprouts (optional way to add in more veggies!) 
  • 1/2 c unsweetened vanilla almond milk or unsweetened coconut milk
  • 1 tbs cashew butter
  • 2 tbs cacao nibs
  • 1 tsp mint extract 
  • 1 tsp honey or agave
  • 1 mint & cacao chip blender bomb
  • 1 small handful of ice

Directions

  1. Add all ingredients to your blender except the cacao nibs and blend.
  2. Add more nut milk as needed to reach your desired smoothie bowl consistency.
  3. Pulse in the cacao nibs.
  4. Top with 1/2 sliced banana, unsweetened shredded coconut, granola, and cacao nibs and enjoy!

Did you try this delish smoothie bowl? I want to know! Tell me in the comments and send me your smoothie photos on Instagram @havenspanyer.

July 22, 2020

Very Berry Smoothie

Fruit has always and forever been my favorite food group (okay… maybe besides chocolate!). My mom has always been fairly health-conscious, so my siblings and I grew up snacking on fruit more often than chips (although I did have my fair share of goldfish and animal crackers). Anyways, strawberries, blueberries, raspberries, and blackberries were some of my absolute fave fruits as a child and not much has changed in my twenties! If you’re a berry lover like me, I know you’ll love this Very Berry Smoothie! 

Ingredients 

  • ¾ c frozen mixed berries
  • ½ frozen banana
  • ⅓ c frozen cauliflower rice
  • 1 handful of spinach
  • ¾ c of your favorite unsweetened nut milk (I’ve tried unsweetened vanilla almond milk and unsweetened coconut milk with this recipe!) 
  • 1 tsp each of flax seeds & hemp seeds
  • 1 gogi, coconut, & acai blender bomb

Directions 

  • Add all ingredients to your blender and blend. Add more nut milk as needed to reach your desired smoothie consistency. Top with homemade granola and/ or berries. Enjoy!

I love when you guys share photos of your smoothies with me! Tag me on Instagram @havenspanyer next time you make this berry treat.