blackberry peach cobbler smoothie and ready-to-blend smoothie packs

Blackberry Peach Cobbler Smoothie, a peachy way to start the day!

Blackberry Peach Cobbler Smoothie ~vegan, gluten free~ Plus, meal prep smoothie packs for busy mornings!

These smoothie packs fit right along with my “life with a newborn” meal prep!  On busy mornings getting all the goods out to make a nutritious smoothie can take some time!  Instead, take a few minutes once a week to divide all the ingredients into individual portions for ready-to-blend smoothie packs!

Blackberry Peach Cobbler Smoothie ~vegan, gluten free~ Plus, meal prep smoothie packs for busy mornings!

Per smoothie pack I like to add:

1/2 banana

handful baby spinach

2/3 cup frozen fruit

1 tablespoon flax or hemp seeds

1-2 dates

Add to the blender with 1-1.5 cups of liquid (coconut water or milk of your choice) and blend away!

You can also add oats, nuts, avocado, cacao powder or cinnamon!

Blackberry Peach Cobbler Smoothie ~vegan, gluten free~ Plus, meal prep smoothie packs for busy mornings!

Having these smoothie packs ready to go for the morning isn’t only great for new moms, but for the whole family!  Scrambling to get everyone ready and fed in the mornings can be made a lot simpler when little ones can pick their own smoothie to make before school!

blackberry peach cobbler smoothie
 
Makes 1 smoothie
Author:
Recipe type: Drinks
Cuisine: Vegan
Serves: 1
Ingredients
  • 1-1.5 cups milk of your choice (soy, rice, hemp, almond)
  • ⅓ cup frozen blackberries
  • ⅓ cup frozen peaches
  • ½ banana
  • handful baby spinach leaves
  • 1 tablespoon flax meal
  • 2 dates, pitted
Instructions
  1. Blend and enjoy!

raspberry jam thumbprint cookies

Raspberry Jam Thumbprint Cookies…in case you needed another reason to have a cookie for breakfast!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

Similar to my two-bite breakfast cookies, these are made with very few ingredients and take very little time to make!  Oats, bananas, vanilla, cinnamon and jam…that’s it!  Mash, mix and bake for 15 minutes and warm breakfast cookies are ready for the taking!

Grab a few of these cookies for an oat-filled breakfast on the go!

I think adding a little peanut butter to the mix would taste great as well!  You can even up the nutrition ante by adding flax seeds or hemp seeds!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

I added a little coconut oil icing on these for fun, but it’s totally not necessary because they are perfectly sweet on their own!  As I was icing them I was feeling nostalgic for those junk food mornings of the 90’s and eating toaster strudels.  Remember those?  The puff pastries you popped in the toaster and iced on your own…a kid’s dream come true! While they did taste good, I can only imagine what’s in them!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

raspberry jam thumbprint cookies
 
Prep time
Cook time
Total time
 
Makes 12 cookies
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 12
Ingredients
  • 2 ripe bananas, mashed
  • 1 cup old fashioned oats
  • 1 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • Raspberry jam
  • Coconut Oil Icing:
  • ¼ cup powdered sugar
  • 2 tablespoons coconut oil, melted
  • drop of soy milk for thinning
Instructions
  1. Preheat oven to 350, line a baking sheet with parchment paper and set aside.
  2. In a medium bowl add mashed bananas, oats, cinnamon, vanilla and a pinch of sea salt. Stir until well combined.
  3. Using a teaspoon, scoop cookie dough out onto parchment paper. Make a little well in the middle of the cookie using the back of the teaspoon.
  4. Bake for 10 minutes, remove from oven and add a small dollop of raspberry jam in the middle of the cookie. Bake for another 3-5 minutes or until cookies are slightly golden.
  5. Remove from oven and let cool.
  6. To make icing:
  7. Whisk together powdered sugar and melted coconut oil. Add ½ teaspoon at a time of soy milk until desired consistency is achieved. Pipe icing onto cookies.
  8. Enjoy!
Nutrition Information
Serving size: 1 Calories: 80 Fat: 3 Sugar: 8 Fiber: 1 Protein: 1

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

green enchiladas with avocado cream

Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!

Green Enchiladas with Avocado Cream,  Kale, Sweet Potato, and Black Beans ~vegan~

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate!  Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal!  You can even prepare the filling the day before or in the morning for an even faster cook time!

Green Enchiladas with Avocado Cream, Kale, Sweet Potatoes and Black Beans ~vegan~

I used corn tortillas from Whole Foods, which are not gluten-free.  Make sure to buy pure corn tortillas for a gluten-free option, if needed.  I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients.  I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce!  However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own!  This recipe looks delicious!

green enchiladas with avocado cream
 
Prep time
Cook time
Total time
 
Makes 4 servings (2 enchiladas per serving)
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • sea salt to taste
  • ¼ teaspoon chili powder
  • 2 cups kale, destemmed and chopped
  • 1 can black beans (drained and rinsed)
  • 8 corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • scallions and cilantro for topping
  • Avocado Cream:
  • 1 avocado
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1-2 tablespoons water
  • 2 tablespoons fresh cilantro
  • sea salt to taste
Instructions
  1. Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
  2. In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
  3. Add cumin, sea salt and chili powder.
  4. Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
  5. Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
  6. Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
  7. Pour green enchilada sauce on top and bake for 15 minutes.
  8. Top with chopped scallions, cilantro and avocado cream. Enjoy!
  9. To make Avocado Cream:
  10. Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.
Nutrition Information
Serving size: 2 enchiladas Calories: 450 Fat: 19 Carbohydrates: 58 Fiber: 16 Protein: 11

 Green Enchiladas with Avocado Cream, Kale, Sweet Potato and Black Beans ~vegan~