Vegan Protein Smoothie of Deliciousness

Hey there!

It occurs to me that some of you out there might be interested in my kick ass vegan protein smoothie recipe. I have issues with breakfasts at work. I work 7-3:30. Breakfast is usually around 7:30 and lunch isn't until 12. I needed something to tide me over because in the hospital it's not always possible to have a midmorning snack. Especially in the Cancer Center. When my bloodsugar tanks, my hands start to shake. That's bad when you're making IVs. So, I wanted something that would last without being an enormous amount of food and would also be good for me. This is what I came up with after relentlessly searching Pinterest for smoothie recipes. It's seriously delicious, filling and is basically like having a milkshake for breakfast, but full of whole food, unprocessed goodness. I don't measure a damn thing except the protein powder itself. I kind of eyeball the amounts.

I use this protein powder:

I order it from Amazon and it's $17 and change. It lasts a loooong time. It's vegan and it tastes great in the smoothie. I have Amazon prime and this ships free and usually arrives within 48 hours. It's MUCH cheaper than ANYTHING I found to purchase locally of similar quality.

The smoothie:

2 heaping tablespoons of protein powder

1 Tbs almond butter

local bee pollen

1 Tbs flax oil or milled flax seed

mixed frozen berries

vanilla almond milk (I prefer the sweetened Blue Diamond brand)

I dump it all in a bowl and blend it with my immersion blender. I LOVE my immersion blender. It's sweet, but not too sweet and has a great nutty quality from the almond stuff. I use the local bee pollen as an additive to get extra vitamins (LOTS of B vitamins) and help with my allergies. When I drink this for breakfast I can hold out until lunch. I also find that drinking enough water helps too. Lots of times we think we're hungry, when really, we're dehydrated. 

Anyway, if you do try it, let me know what you think! I love it and any protein powder will do, this just happens to be the one I like. 

Butternut Squash Soup

Hello. Two posts in two days. You lucky people.
SO! Today I am under the weather, so I'll be making my favorite soup to warm me up. I forget where I got this recipe. I think it might have been Epicurious. Either way, this is a great soup, free of cream and still incredibly rich and filling. I bought these frozen garlic and ginger pods from Whole Foods and that cuts down on prep time without having to use dried ingredients. I HIGHLY recommend picking them up.

Butternut Squash Soup
2 medium large butternut squash, cut in half lengthwise
1 medium sweet onion, chopped
2-4 cloves garlic depending on your preference
2 tbs fresh grated ginger
2 tbs brown sugar
2 tbs olive oil
1 cinnamon stick
5-6 cups broth. I use low sodium chicken stock, but veggie works just as well
salt and pepper to taste

line a baking sheet with foil and place the squash face down on the sheet. Preheat oven to 375 degrees and cook squash for 50-55 minutes until soft. They will be hot squashy napalm. Take them out and let them cool. While they're cooling add the onion and olive oil to a heavy stock pot and cook the onion over medium heat until soft, about 10 minutes. Add the rest of the dry ingredients and cook another 5 minutes or so until the garlic becomes fragrant. Using a metal spoon, scoop out the insides of the squash and add them to the pot. Add broth until everything is submerged. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. The next part is easier if you have an immersion blender. If you only have a regular blender or a food processor, you'll have to work in batches to puree the soup. Remember to REMOVE YOUR CINNAMON STICK. I forgot once. Cinnamon bark EVERYWHERE. Puree soup and return to stove top. Add salt and pepper to your liking. Add more broth until you reach your desired consistency. I prefer a thicker soup. Cook on medium for another 10-15 minutes, Serve hot.

This is so yummy. AND as a bonus, incredibly healthy. I also like to cook up some chicken sausage and serve that on the side. NOM. Enjoy.