Category: Dairy-Free (Page 1 of 19)

Savory Sweet Potato Kale Hash

Most of us think of breakfast as a type of food – bagels, cereal, pancakes, waffles, eggs, toast, etc.

I like to think of breakfast as a time of day. Anything goes!

I usually have a smoothie or oatmeal, but sometimes I want something savory and have leftover chili or soup or recipes like the one I’m sharing today.

People who start the day with a protein-rich, veggie-packed breakfast tend to have fewer food cravings later in the day. Most of us – especially women – start the day with a sweet meal that contains very little protein (i.e., most granola bars, bagels, cereal), which sets us up to have more sweet cravings, hormonal imbalances, mood swings, and low energy.

Want to balance out all of that? Try this dish.

Rich in fiber and nutrients from the sweet potatoes and kale, this meal will nourish you and fill you up. The protein comes primarily from the chicken sausage from my favorite company – Bilinski’s.

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Ordinarily, I’m not a fan of sausage, but here are just a few reasons why we love this product:

  • They taste delicious. We always have a package in our fridge, and these sausages are one of my husband, Bill’s favorite foods.
  • Their chickens are free range and pasture-raised, raised humanely and respectfully, and given access to plenty of natural sunlight and space to roam about. They are never treated with growth hormones or antibiotics.
  • Bilinski’s sausages have NO gross casing– so there is no pork or lamb casing to remove! That’s the main thing that weirds me out about most sausages.
  • All of their sausages are gluten-free and wheat-free.
  • Only whole, clean ingredients are used (you’ll never see generic “spices” or “flavorings” in their ingredients lists!) and each ingredient is always fully listed.

We buy them at MOMs Organic Market or Whole Foods, but if you want to find where they are sold near you, use their store locator.

Combine the protein-packed goodness of these sausages with the fiber-filled veggies and a few simple spices, and you’ll have a dish that is perfect for any meal. You can even put an over-easy egg on top to add even more flavor!

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Savory Sweet Potato Kale Hash

This dish is perfect for any meal but we love it as a filling and nourishing breakfast that is packed with flavor, protein and fiber. 

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Rachel Druckenmiller

Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 2 medium sweet potatoes peeled and diced
  • 1 teaspoon dried sage
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Black pepper to taste
  • 2 cloves garlic peeled and minced
  • 6 cups kale destemmed and chopped
  • 5 scallions sliced into rounds
  • 3 Bilinski's sausages Wild Mushroom is delicious!

Instructions

  1. In a medium skillet over medium heat, add a drizzle of olive oil and swirl to coat the pan. Cut sausage in half lengthwise and place cut-side down on skillet. Heat until browned, about 4-5 minutes. Remove from heat and cut into bite-sized pieces. Set aside.

  2. Heat oil in a large saute pan over medium heat. Add sweet potatoes, sage, cumin, salt and pepper and saute for 12-15 minutes or until sweet potatoes are cooked through and fork tender. After about 10 minutes, add garlic and stir to combine. Add a few tablespoons of water to prevent potatoes from sticking and to speed up the cooking process. 

  3. Add kale to sweet potatoes along with a few tablespoons of water and toss to combine. Cover with lid to steam kale, about 2-3 minutes. 

  4. Add diced sausage and scallions and toss everything to combine. Serve warm.

Blueberry Avocado Smoothie Bowl

Do you ever feel super full or bloated after drinking a smoothie?

It’s so easy to drink them waaaay too fast and fill our stomach with too much too quickly. For more on that, check out this post I wrote for mindbodygreen.

I’ve started favoring smoothie bowls over smoothies in a glass because eating a smoothie with a spoon slows down the rate of entering my stomach. I can put away a smoothie in a glass with a straw in a matter of seconds, if I’m being totally honest! But sitting down with a bowl and spoon makes me more mindful and slows me down.

Slower eating = better digestion!

Today’s smoothie bowl is full of some of my favorite things – blueberries, avocado, and a hint of cinnamon! The avocado makes it smooth and creamy, and the blueberries give it this amazing color. I also topped it off with a sprinkle of bee pollen from Beekeeper’s Naturals, which is full of protein, B vitamins, minerals and free form amino acids.

If you’re a fan of smoothie bowls, check out another recent post I shared with three of my favorite smoothie bowls, including the Berry Good Bowl, Berry Chocolate Bowl and the Shrek Bowl.

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Blueberry Avocado Smoothie Bowl

This is one of my favorite smoothie bowls packed with protein, fiber and healthy fats!

Course Breakfast
Cuisine Smoothie
Prep Time 5 minutes
Author Rachel Druckenmiller

Ingredients

  • 1 scoop vanilla protein powder I love Amazing Grass pure vanilla protein superfood
  • 1/2 avocado
  • 1/2 zucchini peeled and chopped
  • sprinkle cinnamon
  • 1 cup almond milk unsweetened
  • 2/3 cup frozen blueberries
  • 1/2 cup frozen strawberries

Instructions

  1. Blend the first 5 ingredients in your blender until evenly combined

  2. Add the frozen fruit and blend again until smooth and creamy. Pour into a bowl to serve and top with some bee pollen!

 

Turmeric Golden Milk Smoothie {Vegan, Paleo}

Are you into golden milk as much as I am?

Maybe you’re wondering what it is and what all the fuss is about and have yet to try it.

After drinking golden milk from about five different places on a recent trip to Colorado, I was inspired to create this recipe. It takes a popular hot drink and turns it into a cool and creamy smoothie!

The base of this smoothie combines an anti-inflammatory, antioxidant-rich, anti-cancer spice blend of turmeric, cinnamon, and ginger. Adding a pinch of black pepper helps the body better absorb the turmeric, so whenever you consume turmeric, make sure to pair it with some black pepper.

Turmeric is a plant that grows underground and is a member of the ginger family. It has a long history of medicinal use, dating back nearly 4000 years, and it has been studied in numerous clinical trials for its therapeutic use. The primary compound in turmeric is called curcumin and its consumption has been correlated with a range of potential health benefits:

  • Protection against certain cancers
  • Treatment of arthritis and osteoarthritis
  • Support for those with inflammatory bowel disease
  • Reduce blood sugar
  • May help prevent Alzheimer’s disease

To learn more about this powerful plant, click here.

By itself, turmeric doesn’t taste that awesome and can have a bit of a bitter taste, but when it is combined with other spices (like in the case of curry powder or golden milk), its flavor is muted but its vibrant color shines through.

To make this a more substantial smoothie, I added a few scoops of my favorite collagen protein powder, which supports healthy tissue growth, and some cashews for a source of fat. If you’d rather use cashew butter or coconut butter, you can do that instead.

I usually have to mess with a recipe multiple times for sharing it with you, but this was a one and done kind of day! I hope you enjoy this delicious golden milk smoothie. Let me know what you think if you try it!

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Turmeric Golden Milk Smoothie

This cool and creamy spin on a popular hot drink is the perfect way to start your day!

Course Breakfast
Cuisine Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Rachel Druckenmiller

Ingredients

  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cinnamon powder
  • 1/8 teaspoon ginger powder
  • 1 pinch black pepper
  • 1 tablespoon raw cashews
  • 1/2 teaspoon sweetener honey or pure maple syrup
  • 2 scoops collagen protein powder I use Vital Proteins
  • 1/2 zucchini peeled and coarsely chopped
  • 1 cup almond milk unsweetened
  • 1 banana frozen

Instructions

  1. Put spices through almond milk in a blender and blend until evenly combined. 

  2. Add frozen banana and blend until smooth.

Recipe Notes

To purchase collagen peptides from Vital Proteins, click here.

Minted Chickpea Salad with Creamy Curry Dressing

I’ve been wanting to create a recipe for a curry-flavored salad for months. I’ve come to love Indian food over the past few years and have noticed that curry makes its way into a meal at least every other week in our house. A last-minute dinner date with our friends Lisa and Brody and a whole lot of quinoa and curry powder prompted me to come up with a new recipe.

As a total aside, Lisa and Brody have the cutest kiddos and just welcomed a little girl into the world earlier this month with the same name as my younger sister, Jane! Their kids are always up for trying anything, so that makes experimenting with new recipes that much more fun with their family. They’ve found that introducing their kids to a variety of foods from a young age without making a fuss about it has resulted in kids who aren’t afraid to try new foods!

Now, back to the curry 🙂 I didn’t try anything with curry powder in it until my mid-20s. I was too weirded out by the color and didn’t really know much about it, but since then, it has become a staple in our spice rack. We use it in everything from hummus and curry-roasted potatoes, to fancy pants curried cauliflower steaks and mash and one of my favorite dishes ever – this curried lentil and rice casserole.

Something I didn’t know about Indian food when I first started trying it (no small feat for a picky eater!) was that a lot of it isn’t spicy. Sure, it’s made with lots of spices, but that doesn’t mean that all of it is going to burn your mouth. Some Indian food is spicy and made with different types of peppers, and I’m not a big fan of those dishes, but this particular dish isn’t spicy and is full of flavor and a variety of textures.

Curry likely started as a combination of ginger, turmeric and garlic, the origin of a signature Indian spice blend that has been traced back thousands of years to the Indus Valley Civilization in modern-day India. Most likely rooted in the South Indian term for sauce (kari), British traders adopted the more familiar word curry to categorize these spice blends. It has evolved and been adopted by other cultures since then.

Curry spice blends vary widely, depending on which region they’re from and based on people’s personal tastes, but some of the most common ingredients include turmeric, ginger, fenugreek, coriander, and cinnamon. Other varieties include cayenne pepper, cumin, mustard seed, and cardamom. You can find curry powder in the spice aisle at your grocery store or make it yourself following this recipe if you’re feeling really ambitious.

You’ll notice that I used yogurt in the dressing instead of an oil to serve as the source of fat and a base. I used Forager Project’s plain, unsweetened cashew yogurt instead of a dairy-based yogurt, since dairy products trigger a lot of my past health challenges (allergies, reflux, ear infections, congestion). I wrote all about their dairy-free yogurt and milk products in this post!

Adding some lightly toasted cashews gives each bite a nice crunch. The fresh mint leaves add a pop of color and pair perfectly with the curry spices. The finishing touch, which my friend Brody said really completes the dish, is the raisins. Raisins are commonly used in south Indian cooking, and they round out the dish by adding a hint of sweetness.

I hope you enjoy this dish as much as we did! 🙂



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Minted Chickpea Salad with Creamy Curry Dressing

This light and refreshing side salad is packed with flavors and a variety of textures to keep your taste buds happy!

Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Rachel Druckenmiller

Ingredients

Salad Base

  • 1 cup quinoa drained and rinsed
  • 1 15-ounce can chickpeas drained and rinsed
  • 1/2 cup cashews chopped and toasted
  • 1/2 cup raisins
  • 1/4 cup mint thinly sliced

Curry Dressing

  • 1/2 cup non-dairy yogurt plain, unsweetened
  • 2 tablespoons lime juice fresh
  • 2 teaspoons raw honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon curry powder

Instructions

  1. Cook quinoa according to package directions (or instructions below in notes!). Set aside to cool.

  2. Toss salad ingredients together in a medium bowl.

  3. Whisk dressing ingredients together and pour over quinoa mix. Toss to combine. 

17 Supercharged Plant-Powered Salads

A few weeks ago, I taught a cooking class for a client in DC about how to supercharge your salads. I summed up the keys to building an upgraded and anti-cancer salad in my last blog post here, so make sure to check that out if you missed it.

We made three different salads – two with greens as the base and a third with grains (quinoa) as the base. All of them were a hit, so I thought I’d share the recipes we made along with a few more of my favorite salads, so you can give them a try!

Let’s dive into the recipes! These are great for any meal of the day (yes, even breakfast!) and perfect for potlucks. Kale salads hold up especially well for a few days in the fridge, but make sure to keep them chilled to avoid food poisoning, especially at outdoor picnics.

Enjoy! 🙂

Strawberry, Fennel & Arugula Salad with a Lemony Balsamic Vinaigrette by Rebecca Katz

Sundried Tomato Basil Quinoa Salad

Spring Farmer’s Market Salad with Tangy Apple Cider Vinaigrette

Rainbow Super Food Kale Salad (my most requested recipe!)

Crowd-Pleasing Vegan Kale Caesar Salad by oh she glows

Mediterranean Spring Salad with Easy Avocado Dressing

Kale Salad with Avocado Tahini Sauce by Love & Lemons

The Easiest Kale Salad Ever

Kale Waldorf Salad by Whole Foods Market Recipes

Simple Beauty-Boosting Salad with Pesto Dressing

A Simple Salad for Salad Haters with Creamy Basil Dressing by Sondi Bruner

Chickpea & Sundried Tomato Kale Salad

Kale Salad with Peach Vinaigrette by The Detoxinista

Cherry Tomato, Asparagus & Quinoa Spring Salad

Watermelon Mojito Salad by Stupid Easy Paleo

Cumin & Black Bean Quinoa Salad

Eat Your Greens Chickpea Medley by oh she glows

What are some of your favorite salad recipes? Feel free to share in the comment section below! I always love trying new recipes.

The Secret Ingredients for Anticancer Salads

I didn’t eat my first salad until I was in college.

I liked vegetables but just couldn’t get excited about a plate of raw ones and was always grossed out by condiments and anything besides butter and parmesan cheese being on my food, so salad dressings were out.

Fast forward to my 30s, and I am a salad fiend! I love them and do what I can to make them exciting, colorful and delicious.

My husband is a teacher and was telling me about a potluck they recently had at his school. One of the teachers wanted to go in on a salad with him, and they were going to bring the standard lettuce + tomatoes + carrots + cucumbers with ranch dressing.

Now, as a disclaimer, I believe that eating fresh, whole foods, especially vegetables, is a wonderful idea. But what if you could supercharge your salads with more medicinal, disease-preventive, feel good ingredients??

This video from nutritionfacts.org has gotten me to think differently about salads, and I think it will do the same for you. It also reveals the #1 anticancer vegetable, so check it out!

Based on that video, I thought I’d share the template that I use to mix and match ingredients when making salads. I still include all vegetables but ordered them based on how cancer preventive they are, so use this as a guide for upgrading your salads.

The key with keeping salads exciting is to use a variety of colors, textures, and flavors. Based on this list, you can come up with endless combinations of beautiful, nourishing and delicious salads!

  • Base: spinach, kale, arugula, Romaine, spring mix, watercress, Bibb lettuce, red leaf lettuce, green leaf lettuce, radicchio, bok choy, endive
  • Veggies: broccoli, cauliflower, shredded cabbage, shredded brussels sprouts, scallions, shallots, onions, leeks, fennel, celery, peppers, beets, radishes, roasted sweet potatoes and other root vegetables, cooked asparagus, sun-dried tomatoes, tomatoes, cucumbers, carrots
  • Super food add-ons: broccoli sprouts (Potomac Sprout Co. is my favorite!), lentil sprouts, bean sprouts, hemp seeds, goji berries, mulberries
  • Chopped herbs: basil, parsley, cilantro, dill, oregano, mint
  • Fruit: berries are my go to but sometimes apples, pears or peaches fit the bill! Avocados are a great substitute for cheese (and they’re a fruit!)
  • Fermented Food: chopped sauerkraut, fermented beets (Farmhouse Culture), or kimchi. Adding these to your salad will enhance digestion and leave you feeling less bloated.
  • Protein: lentils, chickpeas, black beans, pinto beans, cannellini beans, chicken, salmon
  • Crunch: roasted chickpeas (Chickpeatos and Saffron Road are my top two brands), sunflower seeds, pumpkin seeds, slivered almonds, chopped walnuts, pecans or cashews
  • Dressing: check out over a dozen dressing recipes below, most of which include the all-star ingredient – GARLIC! My favorite brands of store-bought dressing are Tessemae’s and Bragg’s.

In the next post, I will be sharing 16 supercharged salad recipes, so you have some ideas for how to make this happen…and keep your salads exciting!

Spring Farmer’s Market Salad with Tangy Apple Cider Vinaigrette

I had the opportunity to spend time with one of my favorite companies this past week for a cooking demo about how to supercharge our salads. We talked about the importance of using lots of deeply and brightly colored ingredients and combining a variety of textures to keep salads exciting and delicious!

In preparation for the class, I came up with a new salad that combines some of my favorite ingredients that are perfect for spring and in season right now. Fruit and vegetables taste best and are most flavorful when they are locally grown and in season, so I wanted to take advantage of that.

This salad combines a variety of colors and textures and is packed full of nutrient-rich ingredients, and so did the other two salads we made that day:

One of the coolest parts of the class included a demo of a simple way to slice grape tomatoes easily and quickly. Check out the video below for how to slice a pint of tomatoes in under a minute!

This farmer’s market salad introduces sprouts – an ingredient I haven’t used on the blog before – so I wanted to tell you why I’ve been so jazzed about incorporating them into my salads! Broccoli sprouts, in particular, are one of the BEST additions you can make to your diet. Dr. Mercola wrote a post about all of the science-backed benefits of broccoli sprouts here, but I thought I’d share a few with you now.

Broccoli sprouts are even MORE supercharged than broccoli and have been linked to preventing a number of health issues, including:

  • High blood pressure
  • Cancer
  • Heart disease
  • Allergies
  • Detoxification
  • Diabetes

My favorite brand at the moment is the Potomac Sprout Company, and I buy them at MOMs Organic Market. You can also grow your own sprouts using seeds at home using this method from No Meat Athlete.

Now, for the recipe 🙂 I think you’re going to enjoy this one!

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Spring Farmer's Market Salad

This salad is an upgrade to a basic salad and combines some of the best vegetables of spring!

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Rachel Druckenmiller

Ingredients

Salad

  • 1/2 pound spring mix organic
  • 1 pint grape tomatoes sliced in half
  • 1 bunch scallions chopped
  • 1 English cucumber diced
  • 1 container broccoli sprouts Potomac Sprouts Company is my favorite!
  • 1/2 cup roasted chickpeas Saffron Road or Chickpeatos brand
  • 1/2 cup pistachio meat

Tangy Apple Cider Vinaigrette

  • 1/2 cup raw apple cider vinegar with "The Mother"
  • 2 cloves garlic peeled and minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon raw honey
  • 1/4 teaspoon sea salt
  • 2 teaspoon fresh thyme
  • 1 cup olive oil extra virgin

Instructions

  1. Combine all salad ingredients in a bowl

  2. Toss with 1/2 cup dressing and enjoy!

Apple Cinnamon Quinoa Breakfast Bowl

I just finished up teaching a two-part series about Healthy Meal Planning Made Easy at the Institute for Integrative Health. We had a great time and made some tasty recipes. I love showing how eating well can be easier, more fun, and delicious, and these classes are the perfect opportunity for me to do that.

I summed up my top healthy meal planning tips from week #1 in this post and shared links to over a dozen simple recipes, including the mason jar salad and tropical-inspired smoothie we made and sampled during the session.

In class #2, we focused on batch cooking, my favorite gadgets, the ultimate food storage guide, and my top tips for eating healthy on the go. Batch cooking is a technique of preparing larger quantities of simple foods that can be mixed and matched throughout the week. I love what Nutrition Stripped has to say about strategies for how do this in her Batch Cooking 101 blog post.

We kicked off the class with a sample of one of my favorite new packaged foods – Swapples – which is a new spin on a traditional waffle. Swapples are gluten-free, vegan, and paleo and can be used as the base of or topping for just about any meal. We tried the Tomato Pizza version, which I’d recommend dipping into marinara sauce!  For the “eating on the go” part of class, we also sampled one of my favorite real food snack bars – an Almond Cranberry Everbar.

We had fun playing with our food and making this easy 10-minute white bean, tomato and zucchini noodle saute. Two brave volunteers came up to help me spiralize the zucchini into noodles and did a great job! Want to get your own spiralizer? Check out this one.

Since one of the main concepts I wanted to introduce was batch cooking, we talked about how to use quinoa two different ways – one savory preparation and one sweet. If you prepare a big pot of plain quinoa (let’s say you cook 4 cups) at the beginning of the week, you can use it for a number of different dishes. If you’ve ever made a mistake cooking a batch of quinoa and ended up with a giant mass or unevenly cooked pieces, read this post that reveals the SECRET to cooking perfect quinoa…every time!

You can use it as the base of grain bowl like this Sweet Potato, Edamame & Quinoa Bowl that was a BIG hit. You could substitute it rice in a stir fry, toss it into a soup or stew or on top of a salad, or use it to make a breakfast bowl. Think of the quinoa as a substitute for oatmeal. Since it’s already cooked, this is a great way to save time in the morning. I’m going to experiment with other versions of this recipe that combine different ingredients, but this is a simple one to start with, so I hope you’ll give it a try!

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Apple Cinnamon Quinoa Breakfast Bowl

This tasty and easy breakfast is a great way to use leftover plain quinoa.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Rachel Druckenmiller

Ingredients

  • 1 cup cooked quinoa
  • 1/2 cup almond milk
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon cinnamon
  • 1 pinch ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine grain sea salt
  • 2 tablespoons almond butter
  • 1 tablespoon 100% pure maple syrup
  • 1/2 apple diced
  • 1/4 cup walnuts chopped

Instructions

  1. Combine all ingredients except apple and walnuts in a small saucepan on the stove over medium low heat, stirring until heated through and quinoa begins to thicken, about 8-10 minutes.

  2. Pour into bowls and top with chopped apple, walnuts, and, if needed, a light drizzle of maple syrup.

Recipe Notes

You can also top this dish with pumpkin seeds, sunflower seeds, chopped almonds or hemp seeds.

White Bean, Tomato & Zucchini Noodle Saute

Pasta was my favorite food group growing up.

Whether it was Spaghettios, Beefaroni, or buttered egg noodles or angel hair, I LOVED all things pasta. I’ve come to upgrade my preferences these days and prefer protein and fiber-packed lentil pasta, brown rice pasta, or the easiest and most nourishing choice out there…

Zucchini noodles!

AKA “zoodles.” 🙂

You can buy zucchini noodles at a lot of grocery stores for convenience, BUT it’s so much cheaper (and way more fun!) to make them yourself. The simple gadget you use to make them is called a spiralizer.

I did a video about how to use a spiralizer when I JUST started making videos a few years, so don’t mind the less than stellar quality! I plan to update this with a better version soon, but it makes the point, so I’m keeping this one here for now.

You can eat the zoodles raw or lightly saute them, which is what I did for today’s recipe. If you eat them raw, I find that it helps to let them “sweat” on a paper towel for about 10 minutes before adding them to a salad, so they stay crunchy.

I had some garlic, cherry tomatoes and leftover cannellini beans that I wanted to use up, so I decided to toss all of them together to come up with this dish. Something like this takes just a few minutes to put together, so it’s convenient if you’re in a time crunch. Using fun kitchen toys like a spiralizer is also a great way to include your kiddos in the meal-making process. If you make cooking fun, they (and you!) will be more likely to want to do it instead of feel like you have to do it.

You can modify this recipe based on other ingredients you have on hand. Adding asparagus would be a great idea this time of year, since that is in season. Even though I didn’t use it this time around, I’m going to add some fresh basil the next time I make this dish because I think it will really make it pop and add another layer of flavor and color. I add leafy greens to my meals as often as possible!

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White Bean, Tomato & Zucchini Noodle Saute

This quick and easy dish comes together in minutes and is a great way to highlight spring and summer veggies!

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Rachel Druckenmiller

Ingredients

  • 2 zucchini spiralized
  • 2 tablespoons olive oil extra virgin
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes sliced in half
  • 1 cup cannellini beans drained and rinsed
  • Pinch sea salt to taste
  • 1/2 teaspoon lemon zest optional
  • 1/4 cup fresh basil leaves torn

Instructions

  1. Use your spiralizer to make zucchini noodles with your zucchini. Cut them with scissors, so you don't have one long noodle.

  2. In a large saute pan, add olive oil over medium high heat. Add garlic and saute for 30 seconds or until fragrant. 

  3. Add cherry tomatoes, cannellini beans, and a pinch or two of salt and saute for about 5 minutes. Add zucchini noodles and saute for 2 more minutes or until heated through. Taste and add additional salt, if needed.

  4. Pour contents of pan into two bowls and top with basil leaves and lemon zest. 

Recipe Notes

I like to top any kind of pasta with my favorite paleo parmesan cheeze made with cashews and nutritional yeast. Here is the 3-ingredient recipe for that!

Vegan Carrot Cake Smoothie

Since I’ve been feeling better, I’ve been back in the kitchen experimenting with recipes. My most recent hit was this vegan, gluten-free carrot cake muffin topped with creamy cashew icing. If you haven’t already tried it, you totally should!

It’s been a while since I posted a new smoothie recipe, but since I was already tinkering with the ingredient profile for carrot cake, I thought I’d try coming up with a carrot cake smoothie.

Some recipes come together easily, and after one or two attempts, it ends up tasting good. This smoothie took about six attempts before I came up with something that I really liked! I have to give a shout out to my friend, Kat Downs, who writes the awesome blog, Crunchy Kat, for being willing to be a recipe tester for me! She will be featured in my next blog post, so I’m really excited for you guys to meet her.

In the meantime, give this tasty carrot cake smoothie recipe a try. You might be surprised to find that it contains a secret ingredient you won’t even taste that will give you an extra serving of vegetables. When I think of upgrading what I eat, this is one of the easiest ways to do it!

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Vegan Carrot Cake Smoothie

If you like all the flavors of carrot cake as much as I do, you're going to love this creamy, dreamy smoothie!

Course Breakfast
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Rachel Druckenmiller

Ingredients

  • 1/2 cup carrots peeled and chopped
  • 1/2 zucchini peeled and chopped
  • 2 tablespoons raw cashews
  • 1 Medjool date pit removed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch nutmeg
  • 1 pinch sea salt
  • 1/4 teaspoon vanilla extract
  • 3/4 cup unsweetened almond milk
  • 1 piece frozen or fresh pineapple Trust me, this makes a difference!
  • 1 frozen banana

Instructions

  1. Add all ingredients through almond milk to the blender and blend until smooth.

  2. Add frozen fruit and blend until creamy. 

Recipe Notes

For some reason, I find that the smoothie turns out a bit creamier when you combine all ingredients besides the frozen fruit FIRST and then add it, but you can totally just blend everything at once. That's just my preference 🙂

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