24 Dec Tuesday Tweak: Holiday Smoothie
Got candy canes on the brain, but tired of munchin' on sugar? Try our Peppermint Smoothie and sneak in your veggies under the guise it's of minty, festive goodness! Perfect for Christmas morning and for a quick bite before holiday gatherings.
1 frozen banana
8 oz unsweetened almond milk
1 cup spinach
3 large kale leaves, stems removed
handful fresh peppermint leaves, stems removed
1 Tbsp cacao powder, plus extra for garnish
1 tsp spirulina powder
1 tsp peppermint extract, if desired, for taste
And now, whip it up!
Place all ingredients except cacao garnish into a powerful blender. Make sure to layer the banana at the bottom, followed by greens and then the liquids and powders. Blend until smooth. Adjust for taste with additional peppermint or almond milk as needed. Pour into your favorite glass, garnish and enjoy!
We'll also give you a bonus, because hey, it's the holidays! 🙂 Our amazing sister (yes, biological for one of us, and still sister to the other!) concocted this extra special gluten-free granola recipe to sprinkle on top of your smoothie, stir into yogurt or top with coconut or almond milk! She's a whiz in the kitch and uses this granola to ward off hunger when she's in a rush!
Yield: About 6 cups granola
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes
This healthy granola recipe is easy to make and the quinoa adds a nice crunch!
3/4 cup quinoa
2 1/2 cups rolled oats
1 cup chopped almonds
1/2 cup pepitas
1/2 cup shaved coconut
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup natural applesauce
2 tablespoons honey
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1/4 cup dried cranberries
1/4 cup raisins
1. Preheat the oven to 300 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
2. Rinse the quinoa under cold water and drain well. In a large bowl, combine quinoa, oats, almonds, pepitas, shaved coconut, brown sugar, cinnamon, and salt.
3. In a small bowl, whisk together applesauce, honey, coconut oil, and vanilla extract. Pour the wet ingredients over the dry ingredients and stir until combined. Pour the granola onto the prepared baking sheet. Spread into an even layer. Bake for 30-40 minutes, or until granola is golden brown, stirring every 10 minutes or so.
4. Stir in the dried cranberries and raisins. Let granola cool completely. Store in an air-tight container for up to one month.
Tip: to make the granola gluten-free, use gluten-free oats. To make the granola vegan, use agave instead of honey!
Sugar plums and loads of fun,
The POUND Girls