Tag Archives: cinnamon

Vanilla Almond Chai Green Smoothie

Vanilla Almond Chai Green Smoothie
Vanilla Almond Chai Green Smoothie

I try to drink some type of green smoothie every day. They just make me feel like I’m doing something wonderful for my body and, you may not believe this, but if you get over the whole “green” thing, they taste amazing. I try to experiment with some flavors I like to change up my smoothies. My Almond Coffee Green Smoothie is my absolute favorite and has been really popular on the blog. This chai smoothie is a new favorite. If you love the flavors of chai, you’ll recognize them at first sip! I promise…you will never, ever taste the spinach.

Vanilla Almond Chai Green Smoothie

5 – 6 ice cubes
2/3 C. unsweetened Vanilla Almond Milk
1/8 C. whole raw almonds (12 – 18), optional
1/2 frozen banana
1 C. fresh spinach
1 packet of stevia
1/2 t. cinnamon
pinch of cardamom
pinch of cloves
pinch of nutmeg
a few cracks of black pepper

Combine all of the ingredients into a blender. Blend on high until smooth.

Serves 2 small servings or 1 large serving

Notes:

  • If you are using regular almond milk, add a teaspoon of vanilla extract
  • You can double this recipe to make two large servings. When doubling the “pinches” use a scant 1/8 teaspoon.
  • If you are looking for a strictly vegetable and fruit smoothie without any type of dairy or non-dairy milk product, you’ll love this Green Smoothie! It’s very fresh, fruity and citrusy!
Vanilla Almond Chai Green Smoothie
Vanilla Almond Chai Green Smoothie…developing a foamy top toward the end of photographing…it was actually really nice!

 

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Blueberry Crisp

Blueberry Crisp
Blueberry Crisp

There is something about a blueberry crisp that makes me feel like spring has arrived. Blueberries, in general, remind me of spring and summer. But, eating this, hot out of the oven, with a scoop of vanilla ice cream on a cool spring night can be blissful. Now, I’m not out to spoil your bliss by telling you that this recipe is a lot lighter and healthier than most crisps or crumbles…but…it is. Hey, I still use some buttah and sugah…so trust me on this…it’s yummy…and blissful!

Blueberry Crisp

 

Blueberry Crisp

Topping
1 C. oats
1/3 C. dark brown sugar
1 T. flour
3 T. ground flaxseed meal
1/4 C. chopped walnuts or pecans
2 t. cinnamon
1/4 t. nutmeg
dash of fine salt
3 T. butter, softened just a bit

4 C. blueberries, fresh or frozen
2 T. flour
2 – 3 T. dark brown sugar (depending on the sweetness of your blueberries)
zest from 1/2 of a small orange (optional)
1/2 t. cinnamon
1/8 t. nutmeg

Preheat your oven to 375 degrees. Lightly butter a baking dish (use one that is about 8 to 10 inches wide, mine is 10×7 1/2…it won’t make a big difference with this recipe).

In a small bowl, combine the topping ingredients. Using a pastry cutter or a large fork, cut the dry ingredients into the butter until the mixture is crumbly. Set aside.

Combine the filling ingredients in a large bowl and gently toss until combined.

Pour the filling into the prepared baking dish. Top with the topping and bake for about 30 minutes or until the top has become golden and crisp and the blueberries are bubbling underneath.

You can allow it to cool a bit before serving…I can never wait! If you’d like, serve with a lower fat vanilla bean ice cream! Bliss.

 

Notes:

  • If your blueberries are frozen, you don’t need to defrost them first. Just use them as is. Frozen berries will give you a bit more watery end result, but I’m OK with that. You can always add another tablespoon of flour to the mixture if you are concerned about that.

 

Blueberry Crisp

 

 

Blueberry Crisp

 

 

Spring Trees
I just wanted to share one more thing that reminds me that spring is finally here…these trees near my home…they make me happy!

 

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