Weight Gainer Smoothies

The past two weeks, I’ve made two new weight gainer smoothies for my friend Wendy. The concentrated nutrition is working – at least a little bit. I don’t think she’s gained any weight, but she did impress her surgeons with her speedy heeling. Woohoo! I’ll take that as a victory 🙂

Peach Pie Smoothie

2 cups cashew milk (I didn’t strain)

1/2 c cashews

1/4 c coconut oil

1 TBSP vanilla

1/2 c oats, soaked in nut milk

1/4 c maple syrup (more or less to taste)

1 TBSP chia seeds

1 heaping scoop vanilla protein powder (I like Sun Warrior brand)

2 c chopped peaches (about 5-6 whole peaches)

Combine everything in a high-speed blender, and blend until smooth. (Tip: Blend the cashews first, then add the oats unless you don’t mind chewing your smoothies.)

I don’t have any photos of that one. I forgot to take any at home, and it disappeared at work before I could snap a few.
Pumpkin Pie Smoothie

3/4 c pumpkin puree (I used canned)

1/2 c oats, soaked

2 c almond milk (I didn’t strain)

1 TBSP vanilla

2 TBSP cinnamon

1/4 c maple syrup (more or less to taste)

1/2 c cashews

1/4 c coconut oil

1 t ginger

1 t nutmeg

1/2 t clove

Pinch salt

Combine everything in a high speed blender, and blend like crazy.

This tastes just like the perfect bite of pumpkin pie. Yum!

Banana Breakfast Pudding

As you know by now, I’m not a super-fan of the banana. I like bananas, but I like them alone. Blended, sliced, smooshed – not my fav. But, every once in a while, I luck into something banana-tastic that really pleases the ol’ tastebuds. Like I did last weekend.

Banana Breakfast Pudding

2 very ripe bananas

1 TBSP chia seeds

Blend bananas and chia seeds until smooth. OR, blend bananas until smooth then add chia seeds. Refrigerate for 30-60+ minutes to allow pudding to thicken.

Make it Your Own

Top your pudding with crushed or slivered almonds or other nut or seed of your choice.

Sprinkle on some dried coconut for a tropical flair.

Stir in some cinnamon or other warming seasoning for a seasonal treat.

Sweeten your pudding by blending a date or two with your bananas or by adding a little stevia.

Swirl in a little nut butter if that’s how you roll.

Add some chunked some other fruit (or more banana) for a fruit-a-riffic breakfast.

Sharing at: Wellness Weekends, Allergy Free Wednesdays, Healthy Vegan Fridays

Carmel Apple Cheese Cake Smoothie

My friend Wendy needs to gain weight. Don’t hate. The dietician gave her a stern talking to before she left the hospital after a recent back surgery. She tried to convince herself everyone gets that talk, but after a reality check, she conceded to trying to suck down more calories. Again, don’t hate.

The good thing about Wendy is that she’ll eat anything – as long as someone else makes it for her. She says she’s all cooked out after three kids. OK, I’ll give her a little credit for that. One of the three is practically a giant; he definitely got enough to eat!

Doing my part to add calories, I made a giant smoothie today and took it to work for Wendy. It was delicious! And at about 2000 calories for a half gallon, it should help put on a pound or two!

Carmel Apple Cheese Cake Smoothie

2 c almond milk

1 T vanilla

1/2 c cashews

1/4 c maple syrup

1/4 c coconut oil

1 heaping TBSP chia seeds

1 heaping scoop vanilla protein powder (I use Sun Warrior)

6-10 dates, pitted

4 lg apples, cored

Lots of ice!

Blend everything in a high powered blender until smooth and creamy. Drink with a giant straw. Mmmm…!

Tips: I blended the cashews with the almond milk, vanilla and maple syrup first, then added the dates and blended a bit. Then I added the rest of the ingredients. Everything blended very nicely.

The flavor of the smoothie is creamy and apple-y and carmel-y. Soooo good!

I suggested Wendy suck this down throughout the day AND eat her regular food, but if you’re calorie conscious, you might want to stick to a cup for so instead of a normal quart sized meal replacement. (I can’t be the only person who drinks a quart of smoothie at a time!)

Sorry for the bad and limited photo. I was in a hurry this morning, and we couldn’t find any cups at work, so the jar served as storage and serving device.

Almost Raw Not-Tuna Salad

I used to have a thing for tuna salad. Or I thought I did. In reality, I had a thing for the flavor comb of the salad, which, in our house, was mustard, dill pickles, and celery. Turns out, when I add mustard, pickles, and celery to just about any base, my brain thinks my mouth is eating tuna salad, and that makes them both happy. (Ah, the memories.)

I’ve made not-tuna salad with a variety of fillers in the past couple of years, and I’ve loved them all: chickpeas, tofu, lentils, nut meal, and the list goes on. But, since I’ve been eating at least 80% raw (about one cooked meal per week) and shying away from beans, grains, and lentils, I went down a different avenue this time. Enter, the ever-present garden staple…zucchini!

Almost Raw Not-Tuna Salad

1 c shredded or finely shopped zucchini (no need to peel unless you want to)

1 T prepared mustard OR 1 tsp mustard seed, ground (or more to taste)

2 stalks celery, finely diced

1/4 c chopped dill pickle OR cucumber (peeled unless skins are soft) plus 1t (or more) apple cider vinegar (Braggs is my fav)

2 green onions/scallions, finely diced

Dulse flakes, Kelp granuals, or crumbled nori – optional

Shred/chop zucchini and set aside in a fine mesh strainer over a bowl to drain. In another bowl, combine remaining ingredients and stir to combine. Add strained or squeezed zucchini and combine. Serve over a bed of lettuce, stuffed in a tomato, with a side of tomatoes, wrapped in your favorite raw wrap (Romain leaf, anyone?), between two pieces of raw bread, or scooped with raw crackers.

The first time I made this salad, I didn’t drain or squeeze the zucchini, and although it was a bit wet, the taste wasn’t affected by the extra liquid. So, if you’re not into squeezing your zucs, no biggie. But, you might want to eat your meal with a fork to encourage drainage 😉 I also don’t add the seaweed, but if you’re looking for that ‘from the sea’ flavor, give it a try.

I  use raw dill pickles in my salad. I’m able to find a local brand at my townie grocery store, but if you don’t care about the raw-ness of your pickles, try a commercial brand. Or, just dice some cucs and add a spash of ACV. Additionally, grind up some mustard seed if you don’t want to use prepared mustard (I really need to try making my own raw mustard!). With these simple swaps, your not-tuna salad can be 80-10-10 approved!

Sharing at: Allergy Free Wednesdays, Wellness Weekends, Healthy Vegan Fridays