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]]>WHY YOU’LL LOVE THIS SMOOTHIE
Healthy Ingredients: This no sugar-added smoothie is filled with nutrients to fuel your day. Bananas are rich in potassium, tahini and hemp seeds add a dose of healthy fats and provide a plant-based protein boost. Cinnamon and cardamom add warm, earthy notes while also bringing anti-inflammatory benefits. Medjool dates round out the flavor with natural sweetness and are a great source of fiber.
Satisfying and Energizing: The combination of healthy fats, protein, and fiber in this smoothie will keep you feeling full and energized for hours, making it perfect for breakfast or as a post-workout snack.
Simple and Quick: You only need a handful of ingredients and a blender to make this smoothie in under 5 minutes. And is perfect for on-the-go!
Versatile: For a creamier smoothie use a frozen banana. Want a protein boost? Add a scoop of your favorite plant-based protein powder. Like it thicker? Use less plant milk. Either way, it’s incredibly delicious and I’m sure you’re going to be making it on repeat.
Health Benefits of the Ingredients
Bananas are a great source of potassium, supporting heart health and balancing electrolytes.
Tahini provides healthy fats, essential for brain function and long-lasting energy. Tahini is high in plant-based protein and a great source of vitamins and minerals like calcium, magnesium and zinc.
Hemp Seeds are rich in vegan protein and omega-3 fatty acids, promoting skin health and reducing inflammation.
Medjool Dates offer a natural source of sweetness while being rich in fiber, which aids digestion.
Cinnamon and Cardamom are both powerful spices with antioxidant and anti-inflammatory properties, supporting overall wellness.
Flavor Profile
This sugar-free smoothie has a creamy, rich texture with natural sweetness from the banana and Medjool date. The tahini adds a slightly nutty, earthy flavor that pairs beautifully with the warmth of cinnamon and the fragrant, spicy kick of cardamom. It’s a delightful balance of flavors that I think you are going to love!
Whether you’re looking for a quick breakfast, a post-workout snack, or something to keep you full until lunch, this Banana Tahini Smoothie is the perfect choice. It’s packed with nutrients, full of flavor, and so easy to whip up.
Give this healthy smoothie a try and let us know how it turned out, tag us on Instagram @mondaydreamsblog or leave a comment below! We appreciate your feedback.
Banana Tahini Smoothie
Ingredients
- 1 big ripe banana, fresh or frozen
- 1 tbsp tahini
- 1 tbsp hemp seeds
- 1 Medjool date, pitted
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp cardamom
- 1 cup unsweetened almond milk or oat milk
Instructions
- Add all ingredients to a high-speed blender and blend until smooth and creamy.
- Serve and enjoy!
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]]>Are you ready to kickstart your mornings with a delicious and nourishing vegan breakfast? Look no further, these satisfying Banana Baked Oats will become your new favorite way to start the day! With a soft and chewy texture, a hint of toasted nuts and chocolate, and the natural sweetness of bananas, this dish is a winner in every bite. Plus, it’s a breeze to prepare and perfect for meal prepping, ensuring you have a satisfying breakfast option ready to go all week long.
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]]>Are you ready to kickstart your mornings with a delicious and nourishing vegan breakfast? Look no further, these satisfying Banana Baked Oats will become your new favorite way to start the day! With a soft and chewy texture, a hint of toasted nuts and chocolate, and the natural sweetness of bananas, this dish is a winner in every bite. Plus, it’s a breeze to prepare and perfect for meal prepping, ensuring you have a satisfying breakfast option ready to go all week long.
I’m not a big fan of traditional oatmeal, but I do like baked oatmeal. It’s simple, hearty and loaded with nutrients. Traditional oatmeal is a little mushy and dull for my taste (I crave it once or twice a year, but that’s it). Baked Oatmeal is quite different, it’s soft, chewy and super filling. So, if you don’t love oatmeal, you might want to give baked oats a try.
This Banana Baked Oatmeal is sweetened with bananas and a bit of coconut nectar or maple syrup. I wanted to keep this recipe as healthy and appetizing as possible, so it’s not overly sweet. But if you like things on the sweeter side, you can serve it with a drizzle of maple or date syrup.
Serve your Banana Baked Oats warm, with your favorite toppings. I love to drizzle some tahini on top for added creaminess, fresh banana slices and blueberries. Sometimes I’ll also add a dollop of coconut yogurt. Yum!
Why You’ll Love These Banana Baked Oats:
Easy to Make: With simple ingredients and minimal prep time, this recipe is perfect for busy mornings or meal prepping ahead.
Wholesome Ingredients: Packed with fiber, healthy fats, and complex carbs, these baked oats will keep you feeling full and satisfied until lunchtime.
Customizable: Feel free to get creative with your toppings! From fresh fruit to nuts and seeds, the options are endless.
Plant-Based and Gluten-Free: Whether you’re vegan or gluten-free, this breakfast dish is suitable for all dietary preferences.
Not Too Sweet: Unlike traditional breakfast treats, these Banana Baked Oats are sweetened naturally with ripe bananas, a little coconut nectar (or maple syrup) and a touch of chocolate, making them the perfect balance of indulgence and nourishment.
So, what are you waiting for? Whip up a batch of these Banana Baked Oats today and start your day on a deliciously wholesome note! Don’t forget to tag us on Instagram @mondaydreamsblog and share your breakfast creations. Or leave a comment below, we love hearing from you. Happy baking!
Banana Baked Oatmeal
Ingredients
OATS:
- 1 cup mashed ripe banana, about 3 small bananas
- 1 ¾ unsweetened almond milk
- ¼ cup runny tahini
- 3 Tbsp coconut nectar or maple syrup
- 2 Tbsp ground flaxseeds
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 ½ cups rolled oats
- ½ cup toasted pecans, roughly chopped*
- ½ cup vegan chocolate chips
- 1 tsp baking powder
TO SERVE:
- Fresh banana slices
- Blueberries
- Drizzle of tahini
- Drizzle of date syrup, coconut nectar or maple syrup
- Vegan yogurt
- Nuts and seeds
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 9 - inch (23 x 23 cm) baking dish with a little olive or coconut oil.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add almond milk, tahini, coconut nectar or maple syrup, flaxseeds, vanilla extract, cinnamon and nutmeg. Whisk until well combined. Let the mixture sit for 5 -10 minutes to allow the flaxseeds to soak up some of the liquid.
- Add oats, pecans, chocolate chips and baking powder. Stir to combine.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake for 30 – 35 minutes, or until the top is slightly golden and the middle is set.
- Remove from the oven and allow to cool slightly before serving.
- Serve with your favorite toppings. Enjoy!
- You can store leftovers in the fridge for 5 – 6 days or freeze them for up to a month. You can reheat it in the oven (or microwave) with a little added milk to moisten.
Notes
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]]>Are you in search of a quick and easy vegan gluten-free cookie recipe that’s both nutritious and delightful? Look no further! My Blueberry Oatmeal Cookies are a game-changer for your baking repertoire. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!
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]]>Are you in search of a quick and easy vegan gluten-free cookie recipe that’s both nutritious and delightful? Look no further! My Blueberry Oatmeal Cookies are a game-changer for your baking repertoire. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!
Blueberries are little powerhouses of nutrients, bursting with antioxidants that support overall health and vitality. They add a juicy, tart-sweet burst of flavor to these cookies that perfectly complements the warmth of spices like cinnamon and ginger.
Oats and oat flour provide a wholesome base for these cookies, offering a hearty texture and a boost of fiber to keep you satisfied. Oats are known to support heart health and aid digestion, making them a wonderful choice for any time of day.
One of my favorite things about these Blueberry Oatmeal Cookies is how quick and easy they are to make. With simple, wholesome ingredients, you can whip up a batch in just 30 minutes. Perfect for a spontaneous baking session when you’re craving something sweet yet healthy.
These blueberry cookies are completely vegan, made without any dairy or eggs, yet they remain soft, chewy, and full of flavor. This makes them a fantastic option for vegans, but their delicious taste and texture mean that non-vegans will enjoy them just as much! I know this because Juan and my dad really loved them. Trust me, they are sure to become a staple in your kitchen, offering a wholesome and tasty treat for any occasion. Share them with friends and family or keep a batch on hand for a healthy grab-and-go snack. I can’t wait for you to try this recipe and experience the joy of homemade Blueberry Oatmeal Cookies!
If you try these vegan gluten-free cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Vegan Blueberry Oatmeal Cookies
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- ¼ cup almond butter, can substitute with another nut butter or tahini
- ½ cup rolled oats
- ⅓ cup coconut sugar
- ⅓ cup small blueberries, halved if they are too big
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¾ tsp baking powder
- ½ cup oat flour
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Grease a baking sheet with a little oil.
- In a medium bowl combine ground flaxseeds and water. Whisk and set aside for 15 minutes.
- Once the flaxseeds have soaked up the water, add almond butter. Whisk until combined.
- Add oats, coconut sugar, blueberries, vanilla extract, ginger, cinnamon and baking powder. Stir until well combined. Don’t worry if you crush a few blueberries in the process.
- Add the oat flour and stir until combined.
- Use your hands to shape the dough into 8 balls (you can wet your hands if the dough is too sticky, this will help). Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 inches (5 cm) of space between each cookie, they will spread out as they bake!
- Bake for 10 - 12 minutes or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy these delicious blueberry cookies.
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]]>The post Mango and Toasted Coconut Overnight Oats appeared first on Monday Dreams.
]]>Summer is around the corner and I’m loving all the fresh fruit and simple no-bake recipes. These overnight oats are nourishing, easy to make and absolutely delicious. My favorite part, you make them the night before and breakfast will be ready when you wake up the next day. No time to sit down and have a relaxing meal at home before you leave the house for work? Overnight oats are perfect, just grab a jar on your way out. These healthy overnight oats will keep you full and energized for hours.
I love overnight oats, they are quick, filling and chock-full of goodness. This one is made with oats, chia seeds, almond butter, vegan yogurt, coconut and mango. A sweet vegan breakfast that’s loaded with health benefits. It’s high fiber, protein-rich and packed with fruit, probiotics and healthy fats.
I’m using toasted coconut for this recipe because I love the richer, nuttier, more intense flavor that toasted coconut has. Then I’m serving the coconutty oats over a scrumptious mango cream. The combination of both is truly delicious and the perfect blend of tropical flavors.
If you haven’t tried making overnight oats yet, I hope this recipe changes your mind. And if you are already a fan, then you might also love these other vegan recipes: Summertime Overnight Oats, Peach-Ginger Overnight Oats and Apple Pie Overnight Oats.
If you try this simple plant-based breakfast, let us know what you think. Leave us a comment or tag us on Instagram @mondaydreamsblog, we love hearing from you!
Mango and Toasted Coconut Overnight Oats
Ingredients
OATS:
- 1 cup light coconut milk
- ½ cup unsweetened vegan coconut yogurt
- 1 Tbsp almond butter
- 4 tsp coconut nectar or maple syrup, or more to taste
- 1 ½ tsp vanilla extract
- ⅔ cup rolled oats, use GF, if necessary
- 5 Tbsp toasted shredded coconut*
- 1 Tbsp chia seeds
MANGO CREAM:
- 1 cup chopped mango
- ½ cup unsweetened vegan coconut yogurt
- ½ tsp vanilla extract
- 1 Medjool date or a splash of coconut nectar or maple syrup, optional
TO SERVE:
- Chopped mango
- More toasted coconut
Instructions
- OATS:
- In a medium bowl, whisk together the milk, yogurt, almond butter, coconut nectar or maple syrup and vanilla extract.
- Add the oats, shredded coconut and chia seeds. Mix until combined. Cover and let it sit in the fridge overnight or for at least 2 hours.
- MANGO CREAM:
- Add mango, yogurt, vanilla extract and sweetener, if using, to a high-speed blender. Blend until smooth and creamy.
- TO SERVE:
- You can do this the night before, so when you wake up the next morning your breakfast is good to go. Or you can throw everything together that same morning.
- Divide the mango cream into 2 glass jars.
- Add half of the oats-chia seeds combo to each jar.
- Top with chopped mango and more toasted coconut. You can also add more almond butter and an extra drizzle of maple syrup, if you want.
- Enjoy right away or close the jar and store in the fridge. It will keep for 4 - 5 days.
Notes
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]]>These acai bliss balls, energy balls, truffles, whatever you want to call them, are simply perfect. They are vegan, gluten-free and have no added sugar (they are sweetened with fruits: blueberries, dates, coconut and acai berries). Plus, they are packed with fiber, healthy fats and antioxidants. They are full of goodness and so damn tasty.
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]]>These acai bliss balls, energy balls, truffles, whatever you want to call them, are simply perfect. They are vegan, gluten-free and have no added sugar (they are sweetened with fruits: blueberries, dates, coconut and acai berries). Plus, they are packed with fiber, healthy fats and antioxidants. They are full of goodness and so damn tasty.
Did you know acai berries are one of the fruits with the highest content of antioxidants? Want to learn more about the health benefits of this powerful berry? Check out this link.
I love that these little acai bites can be ready in less than 10 minutes and they couldn’t be any easier. All you need is a food processor and 6 simple ingredients. I used acai powder for this recipe. And you can use either fresh or frozen blueberries. Though fresh blueberries will require a bit more oat flour. There’s also coconut and peanut butter (or nut butter of choice).
This quick plant-based recipe delivers big berry flavor and a soft, almost fudgy, texture you are going to love. The best part is, they are secretly healthy; they are oil-free, gluten-free, sugar-free and dairy-free; so you can indulge yourself with absolutely no guilt. You’ll be giving nurturing your body with some incredible nutrients.
If you love acai smoothie bowls, then you are going to love this healthy snack/dessert. Busy in the mornings? Then meal prep these acai bliss balls and store them in an airtight container in the fridge, they are the perfect grab-and-go breakfast.
These vegan energy balls are also freezer-friendly. They will keep in the fridge for 7 – 10 days or in the freezer for 1 – 2 months.
If you try this simple acai recipe let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!
Acai Bliss Balls
Ingredients
- ½ cup dates, tightly packed - I used Deglet Noor
- ½ cup blueberries, fresh or frozen*
- ¾ - 1 cup oat flour, use GF if necessary
- ¼ cup unsweetened shredded coconut, plus more for rolling
- 3 Tbsp acai powder
- 2 Tbsp peanut butter, can substitute with almond, cashew or hazelnut butter
Instructions
- Soak dates in hot water for 30 minutes. Drain and pat dry with a paper towel. If you are using soft dates, you can skip this step.
- Place dates and blueberries in a food processor. Blend until you reach a chunky paste consistency. You might need to stop a few times and scrape down the sides.
- Add oat flour, coconut, acai powder and peanut butter and blend until you reach a cookie dough-like texture. NOTE: Frozen blueberries will require about ¾ cup of oat flour, but fresh, juicy blueberries will need closer to 1 cup. I recommend starting with ¾ cup of oat flour, if they dough is still wet and sticky, add another tablespoon of oat flour. Keep adding 1 Tbsp of oat flour at a time until the dough is moist, but firm enough to form the balls.
- Roll into balls. Optional: roll each ball in shredded coconut.
- Enjoy!
Notes
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]]>I could eat sandwiches every single day. I don’t think I will ever get tired of eating bread paired with whatever else I’m in the mood for. Lately, it’s this simple Portobello Mushroom Sandwich; one of the very best.
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]]>I could eat sandwiches every single day. I don’t think I will ever get tired of eating bread paired with whatever else I’m in the mood for. Lately, it’s this simple Portobello Mushroom Sandwich; one of the very best.
This easy sandwich starts, like every great sandwich, with good quality sourdough bread (you can substitute it for gluten-free bread, if necessary). I topped the beautiful, crusty slices with homemade hummus, arugula and sauteed mushrooms. The mushrooms are cooked in a blend of herbs, spices and balsamic vinegar. The result is so good that I’ve been wanting to share this recipe for quite some time now, because I think you are going to love it too.
I always have homemade hummus in my fridge, but you can use store-bought, no judgment. I also think my Cashew Cream Cheese could work too. But I love the thick, creamy texture and added protein from the hummus. Your choice.
If you enjoy sandwiches as much as I do, here are two more sandwich recipes for you to try: a Pear and Butternut Squash Sandwich (my absolute favorite) and a Smashed Chickpea Salad Sandwich.
If you make this vegan mushroom sandwich, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
Portobello Mushroom Sandwich
Ingredients
SAUTEED MUSHROOMS:
- 1 Tbsp olive oil
- ¼ cup finely chopped red onion, tightly packed
- 2 garlic cloves, minced
- 7 oz or 200 grams of portobello mushrooms, sliced
- ½ tsp chili flakes
- ½ tsp ground coriander
- ½ tsp dried thyme
- 4 tsp nutritional yeast
- 4 tsp balsamic vinegar
- 1 tsp coconut sugar – can substitute with brown sugar or muscovado sugar
- ¼ - ½ tsp sea salt
TO ASSEMBLE THE SANDWICH:
- 4 slices of whole-wheat sourdough or GF bread
- ½ - ⅔ cup hummus
- 2 handfuls of arugula
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic and sauté for 5 - 7 minutes. Until the onion is translucent.
- Add mushrooms, chili flakes, coriander, thyme and a big pinch of sea salt. Cook, stirring often, for a few minutes (5 – 8 minutes). The mushrooms are going to release a lot of liquid. They are usually done when all the liquid has evaporated, and the mushrooms are tender and perfectly browned.
- Add nutritional yeast, balsamic vinegar, coconut sugar and sea salt to the pan with the mushrooms. Sauté for another minute or two, until almost all the vinegar has been absorbed. Don’t dry out the mushrooms, a little moisture is nice. Turn off the heat.
- To assemble the sandwich, spread all 4 slices of bread with a thick layer of hummus. Add arugula and the sauteed mushrooms to two of the slices. Place the remaining slices of bread on top.
- Enjoy this tasty plant-based sandwich!
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]]>All you need is 1 blender, 6 ingredients, 5 minutes. And you’ve got the perfect on-the-go breakfast.
This smoothie is so good, I’ve been having it every single day. It’s so rich, creamy and delicious you are going to be making it on repeat. And did I mention it’s super healthy?!
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]]>All you need is 1 blender, 6 ingredients, 5 minutes. And you’ve got the perfect on-the-go breakfast.
This smoothie is so good, I’ve been having it every single day. It’s so rich, creamy and delicious you are going to be making it on repeat. And did I mention it’s super healthy?!
I love filling my smoothies with nourishing foods and this one is no exception; this coffee shake is loaded with so much goodness. It’s your morning coffee and your nourishing breakfast all blended into one big, luscious drink. Start your day with a big glass of this easy smoothie and you’ll feel full and energized for hours. Yes, there’s caffeine, but there are also complex carbs, healthy fats and adaptogens. All of these can help you start the day in the best possible way.
This smoothie has no added sugar and is sweetened with fiber-rich dates and bananas. Cashews add creaminess and a good amount of healthy fats. Coffee is an amazing source of antioxidants. And adaptogens like maca powder and ashwagandha offer an extra dose of nutrition. What are adaptogens, you might wonder. Adaptogens are healing plants that help the body adapt to stressors of any kind. Want to learn more about the benefits of adaptogens, maca and ashwagandha? Then check out this link.
This energizing breakfast or healthy vegan snack is one of the best ways to start the day. It tastes so decadent it’s hard to believe it’s actually good for you.
Liked this Creamy Coffee Smoothie? Then you might also love my Healthy Mocha Smoothie.
If you try this coffee smoothie recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Creamy Coffee Smoothie
Ingredients
- 1 cup unsweetened almond milk
- 1 small banana
- ¼ cup cashews, soaked overnight, if possible. Then drained and rinsed*
- ¼ cup or 1 shot of espresso
- 2 Deglet Noor or 1 big Medjool dates, pitted
- ½ tsp vanilla extract
- ½ tsp ashwagandha powder, optional
- ½ tsp maca powder, optional
Instructions
- Add all ingredients to a high-speed blender and blend until smooth and creamy.
- Enjoy!
Notes
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]]>I know they are not the prettiest or most tempting-looking cookies, but they taste AMAZING, and that’s the only thing that matters. My non-vegan family loved them, they couldn’t even tell these chewy peanut butter cookies were on the healthier side.
The post Healthier Peanut Butter Chocolate Chip Cookies appeared first on Monday Dreams.
]]>
I know they are not the prettiest or most tempting-looking cookies, but they taste AMAZING, and that’s the only thing that matters. My non-vegan family loved them, they couldn’t even tell these chewy peanut butter cookies were on the healthier side.
If you love easy recipes, then this 1-bowl peanut butter cookie recipe is for you. I’ve tested this recipe 4 times until I got it just right. They have a soft, chewy texture and are full of surprises: crunchy roasted peanuts, dried cranberries, dark chocolate chips and rolled oats. Please don’t skip the cranberries, they add a beautiful tartness to the mixture that pairs so well with the bitterness of the chocolate. The blend of flavors and textures is my favorite thing about these and I hope you love it too.
These healthy gluten-free peanut butter cookies are vegan, dairy-free and refined-sugar free. They are loaded with goodies and have the most amazing flavor. Plus, they are high in fiber, rich in healthy fats and a good source of complex carbohydrates. And because they are made with oat flour, oats and peanut butter, I also love having one or two for breakfast or as an energizing snack.
Delicious, healthy and super easy oats and peanut butter chocolate chip cookies. What’s not to love?
If you try these gluten-free vegan cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Healthier Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 Tbsp chia seeds + 3 Tbsp water
- ½ cup smooth (runny) peanut butter
- ¼ cup olive oil – coconut oil or sunflower oil might also work
- 1 tsp vanilla extract
- ¾ cup oat flour
- ½ cup coconut sugar – brown or muscovado sugar might also work
- 2 Tbsp tapioca starch
- 1 tsp baking powder
- ⅓ cup rolled oats
- ⅓ cup roasted peanuts, roughly chopped
- ⅓ cup dried cranberries
- ⅓ cup chocolate chips - I used mini chocolate chips. Can substitute with finely chopped dark chocolate
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Grease a baking sheet with a little olive oil.
- In a big bowl combine chia seeds and water. Whisk and set aside for 15 minutes while you gather the rest of the ingredients.
- Once the chia seeds have soaked up the water and the mixture looks like a really thick jelly, add peanut butter, olive oil and vanilla extract. Whisk until combined.
- Add oat flour, coconut sugar, tapioca starch and baking powder. Stir until well combined.
- Add oats, peanuts, cranberries and chocolate chips and gently mix until everything is evenly distributed throughout the dough.
- Use your hands to shape the dough into 9 balls. Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake!
- Bake for 12 minutes or until the edges are starting to slightly brown.
- Remove from the oven and allow them to cool for a few minutes on the baking sheet. Don’t move them just yet, they will be soft and might fall apart, but they’ll become firmer as they cool down. After 10 – 15 minutes you can transfer them to a rack.
- Enjoy!
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]]>I love a quick breakfast! I’m not a morning person, I need breakfast to be easy and fast. And smoothies are such an easy breakfast. Better yet, you can load them with nutrition. This Anti-Inflammatory Peach-Turmeric Smoothie is fiber-rich and jam-packed with vitamins, minerals, antioxidants and anti-inflammatory compounds. It’s fresh, fruity, filling and super tasty!
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]]>I love a quick breakfast! I’m not a morning person, I need breakfast to be easy and fast. And smoothies are such an easy breakfast. Better yet, you can load them with nutrition. This Anti-Inflammatory Peach-Turmeric Smoothie is fiber-rich and jam-packed with vitamins, minerals, antioxidants and anti-inflammatory compounds. It’s fresh, fruity, filling and super tasty!
I love the combination of ripe, sweet peaches with healing spices like turmeric, ginger and cardamom. Peaches, turmeric, ginger and chia seeds are known for their anti-inflammatory properties. I also added cashews for creaminess and a healthy dose of fats and plant-based protein. The result is a refreshing blend of flavors with an incredible array of health benefits. It’s the perfect healthy breakfast or afternoon snack.
Adding nuts and seeds to smoothies is a game changer. Yes, they boost nutrition, but they also make your smoothies way more satisfying, so they’ll keep you full and energized for hours. Hope you love this healing smoothie, it’s an amazing way to start the day.
If peaches are not in season and you can’t find frozen ones, you can try this smoothie recipe with mango, it will be just as delicious.
If you try this healthy vegan smoothie, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Anti-Inflammatory Peach-Turmeric Smoothie
Ingredients
- 1 ½ cup frozen peaches – can substitute with mango, if peaches are not in season
- ¼ cup cashews, soaked overnight*
- 2 Deglet Noor dates – or 1 big Medjool date
- 1 Tbsp chia seeds
- 1 Tbsp lime juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- 1 cup unsweetened almond milk – or more, depending on how thick you like it
- A pinch of black pepper – it increases curcumin absorption
Instructions
- Add all ingredients to a high-speed blender and blend until smooth and creamy.
- Enjoy!
Video
Notes
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]]>For this toast I used my Cashew Cream Cheese, if you haven’t made it yet, it’s truly awesome and you can find the recipe here. This cream cheese is my favorite thing to have on top of crusty sourdough bread (sorry, avocado), I always have a jar in the fridge. It takes 5 minutes to make, it’s super healthy and the most delicious vegan cream cheese I’ve ever had. But if you are not vegan or if you are not in the mood for making cream cheese, you can use your favorite store-bought version. Just make sure it has a mild taste.
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]]>For this toast I used my Cashew Cream Cheese, if you haven’t made it yet, it’s truly awesome and you can find the recipe here. This cream cheese is my favorite thing to have on top of crusty sourdough bread (sorry, avocado), I always have a jar in the fridge. It takes 5 minutes to make, it’s super healthy and the most delicious vegan cream cheese I’ve ever had. But if you are not vegan or if you are not in the mood for making cream cheese, you can use your favorite store-bought version. Just make sure it has a mild taste.
Back to this amazing toast recipe. It’s easy to make and incredibly tasty. And it can be a beautiful fall breakfast, a wholesome snack or a light lunch.
First, choose a good quality sourdough bread. Then spread it with cream cheese and arrange the pear slices on top. And bake it for 15 minutes. The pear will get sweet, golden and juicy. To make this toast even better I added roasted walnuts and a delicious balsamic drizzle. And last but not least, a little bit of fresh thyme, it’s sharp, earthy, minty and adds a nice contrast.
This plant-based breakfast recipe is super simple but it has layers of flavors and tastes like a fancy gourmet meal. Better yet, it’s full of good stuff. It’s high in fiber, healthy fats and has a decent amount of vegan protein (from the whole-wheat sourdough bread, the cashew cream cheese and the walnuts).
Enjoyed this pear toast? Then you are going to love my Pear and Butternut Squash Sandwich.
If you make this vegan pear toast, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
Pear Toast with Walnuts and Balsamic Drizzle
Ingredients
- 2 slices of whole-wheat sourdough or GF bread
- 3 Tbsp cashew cream cheese – or you can use your favorite vegan cream cheese*
- 1 medium pear, thinly sliced
- Olive oil
- 2 Tbsp walnuts
- 2 tsp balsamic vinegar
- 1 tsp coconut nectar or maple syrup
- 1 sprig of fresh thyme, leaves only
Instructions
- Preheat the oven to 375 F / 190 C.
- Spread cashew cream cheese across both slices of bread.
- Arrange pear slices on top and brush with a little olive oil. Transfer the slices of bread to a baking sheet.
- Add walnuts to that same baking sheet, place it in the oven and bake for 8 – 10 minutes, until the walnuts are golden and fragrant.
- Remove the walnuts and place the toasts back in the oven for another 5 – 8 minutes, or until the pear is cooked with slightly golden edges.
- While the toasts are still in the oven, chop the walnuts and make the balsamic drizzle.
- In a small bowl combine balsamic vinegar and coconut nectar or maple syrup.
- Remove the toasts from the oven and top with chopped walnuts, balsamic drizzle and fresh thyme leaves.
- Enjoy!
Video
Notes
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