Smoothies, soups, and salads. That, my friends, is the war chant of January.
As I’ve mentioned before, this month I’m sharing some of my favorite “back-on-track,” resolution-friendly recipes to help us all recovering from Christmas cookie coma syndrome.
Bored with your breakfast? Looking for something light that comes together effortlessly, but is totally satisfying? No idea what to eat? That was me when I first went vegan; I really didn’t have much of a clue what to eat. I wound up scouring the web for smoothie and soup recipes; since they are regularly packed with fruits and vegetables, those items seemed to be easy to eat in vegan form. I would often have a smoothie for breakfast, a salad for lunch, and soup for dinner.
While this went on for probably an embarrassing amount of time, I always felt great eating these items and found that maintaining my weight was effortless on this menu. Soups, smoothies and salads are packed with nutrients, plant dense, and fiber rich. So while now I know how to make a mean vegan pizza or Alfredo, I still think soups, smoothies, and salads (let’s call them the Big Three) form an incredible base for a well-rounded vegan diet. They also tend to be less calorically dense (if you watch oil and fats) and are great tools to kick up your game for 2018.
To that end, don’t be surprised to see more of the Big Three on my blog this month!
This smoothie features another of my favorite flavor combinations: cherry almond. I combine flavor-packed frozen black cherries with almond milk, almond butter, and a bit of almond extract. There’s also some frozen banana for body and a handful of dates for sweetness. A touch of lemon juice adds just the right amount of acidity.
- 2 and ½ cups frozen cherries
- 1 large ripe frozen banana, sliced
- ½ cup crushed ice
- 1 cup of unsweetened vanilla almond milk
- 3 pitted dates
- 2 tbsp almond butter
- ½ tbsp lemon juice
- ½ tsp almond extract
- Slivered or chopped almonds, for garnish (optional)
- Combine all ingredients in a blender until smooth.
- Pour into glasses and top with slivered almonds, if using.