This plant-based smoothie is easy, quick, and yep, packed with green peas! So nutritious and filling, makes the perfect light breakfast or mid-morning snack!
What can I say, I LOVE nice cream. Although I post dessert recipes from time to time, I’m actually not the biggest dessert eater. I usually eat big dinners so I tend to be full and don’t generally crave sweets afterwards. My boyfriend on the other hand, his taste buds demand something sweet after dinner….
When I tell somebody I’m vegan, I get one of two questions: “where do you get your protein?” and “how do you live without ice cream?” Well, folks, I get my protein from plants, and I don’t live without ice cream. What kind of life would that be?!
Luckily, we live in a world where it is possible to eat ice cream that is cruelty-free without sacrificing any of that creamy, delicious flavor. I get my fix from New Barn’s Banana & Chocolate Chip Almondcreme, which is an almond-based ice cream (aka non-dairy frozen dessert). Since New Barn actually uses real almonds (shocker, right!), the flavor and texture are on-the-money. And what other vegan ice cream has only 8 ingredients?! (And one of them is water.) They also use super premium ingredients like organic chocolate from TCHO chocolate makers. No artificial flavors or weird gums here, plus organic ingredients means the calories don’t count, right? Kidding! But for real, I love knowing that I can indulge a little bit but still know that I’m eating quality organic ingredients that I can pronounce!
After a morning workout, this smoothie totally hits the spot.
CINNAMON COFFEE SMOOTHIE INGREDIENTS:
- 6 oz unsweetened almond milk (I use Pacific Foods organic.)
- 2 oz home-made cold brew coffee concentrate (I use…