Breakfast Smoothies

Probably about 2 years ago I started making smoothies for quick breakfasts. The ingredients have evolved depending on what I was into at the time. The result has always been something fruity and filling- perfect for a breakfast on the run. This one may not have the best coloring, but that is because it is full of nutritious ingredients and will be sure to start your day off right!

You can easily make your own breakfast smoothie with ingredients you have on hand. Currently we are having smoothies with spinach or kale, kefir, almond milk, frozen strawberries, ground flaxseed and vanilla protein powder. That combination might not sound the best to you, so how about frozen banana and a dollop of peanut or almond butter and a drizzle of honey?

The other part of making a smoothie is having some type of drink blender. You can spend hundreds of dollars on various blenders. While I personally would love to own a Vitamix or Blendtec, I use a $15 drink mixer from Target. It works just fine for this task.

The addition of spinach or kale is new for us. I wasn't sure about raw spinach for breakfast,  but it literally blends in and does not add any type of leafy flavor to the smoothie. It is a very tasty and easy way to get in some extra vegetables (even if it does make the color of the smoothie slightly less appealing when combined with fruit). Time to pull out your blender!

Strawberry Breakfast Smoothie
1 serving

1 cup raw spinach or kale
1/2 cup strawberry kefir (or yogurt)
1/2 cup plain almond milk (or any other type of milk)
1/2 scoop vanilla whey protein powder*
3/4 cup frozen strawberries(or any type of frozen fruit)
1 tbsp ground flaxseed

1. In a blender, combine spinach, kefier and almond milk. Blend until spinach is combined with the liquids. Add protein powder, flax and frozen fruit. Blend until smooth.

Nutrition Analysis:
Total Calories-260, Total fat- 7g, Saturated Fat- 3.5g, Cholesterol- 50mg, Sodium-230mg, Total Carbohydrate- 32g, Dietary Fiber- 6g, Sugar- 19g, Protein 19g
Vitamin A 60%, Vitamin C 110%, Calcium 25%, Iron 8%

Almond Butter Banana Smoothie
1 serving

1 cup raw spinach or kale
1 cup plain almond milk (or any type of milk)
1/2 scoop vanilla whey protein powder*
1/2 large banana, frozen
1 tbsp ground chia seed (or flaxseed)
1 tbsp almond butter (or peanut)
1 tsp raw honey

1. In a blender combine spinach and milk. Add protein powder, banana, nut butter, chia, and honey. Blend until smooth and combined. Add ice cubes and blend if a thicker consistency is desired.

Nutrition Analysis: 
Total Calories- 330, Total fat-14g, Saturated fat- 1.5g, Cholesterol-15mg, Sodium- 270mg, Total Carbohydrate- 40g, Dietary Fiber- 7g, Sugar, 23g, Protein 17g
Vitamin A-60%, Vitamin C- 40%, Calcium 15%, Iron 8%

*A full scoop of protein powder could be used for extra protein if desired.

Almond Chia Chocolate Scones (Gluten Free & Vegan)

I remember the first time I had a scone. I was in college at the student union. There was a coffee shop that sold a variety of huge scones. One day I decided to try the pumpkin scone with frosting and thought it was amazing. Next I had the maple brown sugar scone and I was totally sold on scones. I loved the biscuit like texture that melts in your mouth and isn't overly sweet. I probably had far too many scones over the years at WSU. After college, I starting making them myself, experimenting with ingredients and recipes. I tried cutting back on the butter, adding whole wheat flour, add oats, nuts and dried fruit, using less sugar, etc.  For several years my scones would show up for weekend breakfasts and family functions. I would make mini scones, freeze them and have them with my coffee each morning. A few weekends ago I was having company and once again thought about scones. I realized that I hadn't made any in a while, quite possibly a few years. I guess I have been making more breakfast breads and muffins instead. I had brought some almond flour at Trader Joe's wanting to try some more gluten free baking. I found this recipe and decided to give it a try. Once I got started I realized that we were completely out of eggs! Instead, I used a chia seed slurry to replace an egg. You could substitute ground flax as well or 1 whole egg. This scones turned out pretty well. They are on the softer end of scone spectrum- they do not have that slightly hard biscuit-like texture- but they are still delicious and great with morning coffee. Enjoy!

Almond Chia Chocolate Scones
Adapted from Elana's Pantry

2 cups almond flour
3/4 tsp baking soda
1/3 cup mini chocolate chips
zest from 1 orange
1 tbsp ground chia
3 tbsp water
1/4 cup almond milk
1/4 cup brown sugar (or you could use 3 tbsp agave as Elana's recipe does)

1. Preheat oven to 350 degrees. Combine flour, baking soda, zest, brown sugar (if using) and chocolate chips in a large bowl
2. In a small bowl combine the chia and water and mix together. Allow to sit for about 5 minutes
3. Add chia mixture and milk (add agave at this point if using) to dry ingredients and mix together. You may have to use your hand to get everything fully incorporated. Once combined, sprinkle some flour on the counter and pour contents of bowl onto the counter. Knead several times until everything is evenly combined.
4. Flatten dough into a circle, about 1/2 inch thick. Use a knife or pizza cutter to cut the circle into 8 pieces. Place slices on a parchment lined baking sheet and bake for about 10-15 minutes or until starting to brown.

Chocolate Chia Pudding

Have you tried chai seeds yet? They are becoming more popular daily it seems. Read this or this. Chia seeds are an ancient seed that was eaten by the Aztecs, Inca’s, etc. It is also the same seed that grows the popular Chia pets (I never had one of those did you?). Who knew the seeds for those plants are actually very healthy. They are very high in ALA omega-3’s and also are very high in fiber. They are comparable to flax seed in their nutrient composition actually. What is nice about chia though it that the whole seeds gel when immersed in liquid. The gel can then be used as a thickener in recipes (replacement for egg or fats). I have been grinding the seeds and putting it in yogurt, oatmeal, smoothies and baked goods (like this and this). However, my favorite way to eat them is this pudding. If you are a texture person and like tapioca pudding, you will love chia pudding. I have already made it twice this week it is so addicting and delicious. You can mix this recipe up multiple ways depending on the flavors that you enjoy. I happened to have some hazelnut flavored half & half at home so I used it up in this (It was an accidental purchase-I thought I was buying plain). Without it I would make this with milk or yogurt and then add some vanilla or almond extract. Rum flavoring or the real deal would also be a great to pair with the chocolate. Prefer vanilla pudding? Simply omit the chocolate and add vanilla extract. I mix this up in the morning before work so that it is all ready to go when I get home. Enjoy!


Chia Chocolate Pudding
Serves 2
½ cup hazelnut flavored half & half (or unflavored)
½ cup almond milk (or any type of milk)
4 tbsp chia seeds
2 tbsp cocoa powder
1 tbsp agave syrup (or you could use honey or whatever type of
sweetener you prefer)
1.Combine all ingredients in a bowl and whisk to combine until the cocoa powder is incorporated
2.Cover and place in the refrigerator for at least 1 hour and up to 24 hours. Stir to combine if the seeds become separated from the liquid. 

Nutrient Analysis
With Half & Half:
207 calories, 13g fat, 22g carbohydrate, 8g fiber, 6g protein
Using  1 cup of Almond milk:
143 calories, 6.5g fat, 21g carbohydrate, 8g fiber, 4.5g protein
Using  1 cup of skim milk:
157 calories, 5.5g fat, 23.5g carbohydrate, 8g fiber, 8g protein


I have been using Navitas Naturals brand of Chia and today I just found a whole slew of chia recipes if you want ideas of more ways to use it:
http://www.navitasnaturals.com/recipes/chia-recipes.html