There’s just something about green smoothies that makes me feel like a glowing health goddess. Anyone else? Maybe its because they’re packed with clean, green fuel for our bodies! Let me share with you my favorite green smoothie recipe, as well as some tips on how to up your smoothie game.
I suppose my journey to veganism began Spring 2014, during my freshman year of college. I was sitting at a table outside my dining hall when I overheard a girl at my table say “I’m thinking of becoming vegan.” Her announcement was met with confusion and shocked faces (mine included). “I just love animals,” she said. I felt surprised and a little bit attacked by her motive. I love animals too, I thought, but vegan? That sounds a little extreme. I looked down at my plate, which was probably filled with cheese pizza, some salad with ranch dressing, and maybe some cookies. I couldn’t imagine a meal that didn’t have animal ingredients in it. The subject quickly changed, but I couldn’t shake the idea of veganism from my head.
I decided this year was the year I couldn’t live without another Samoa. These cookies have that nostalgic toasted coconut flavor and are sweetened with dates and maple syrup. Filled with creamy almond butter and free from refined sugar, animal products, and hydrogenated oils, these tasty little cookies are the perfect treat for any time of the day.
This vegan mac and cheese is my go-to dish when I’m craving the ultimate comfort food (or anytime really). We eat this on an almost weekly basis in my house and since it’s full of veggies and healthy fats, that’s A-OK.
What’s the only thing better than double chocolate cookies? Double chocolate cookies with vegetables in them! Soft and fudgy and not too sweet, these vegan cookie/muffin hybrids make a delicious afternoon snack, indulgent breakfast, or a satisfying after dinner treat.