With the arrival of December, we often look forward to celebrating the season with festive gatherings, good cheer, and tasty treats. These delectable smoothies will not only satisfy your holiday sweet tooth, but also keep you energized and satisfied, and support your healthy eating goals moving into the New Year and beyond.
Gingerbread Smoothie
This smoothie delivers all of gingerbread’s spicy comfort in only five minutes.
Vanilla whipped topping
14 oz (398 mL) can unsalted chickpeas
1/8 tsp (0.5 mL) cream of tartar
1/2 tsp (2 mL) vanilla extract
1 Tbsp (15 mL) maple syrup
Gingerbread smoothie
1 cup (250 mL) plain kefir or coconut kefir
1/2 cup (125 mL) unseasoned pumpkin purée
1 banana, peeled, sliced and frozen
1/4 cup (60 mL) rolled oats
1 Tbsp (15 mL) blackstrap molasses
1 tsp (5 mL) fresh grated ginger
1/2 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) ground cinnamon, plus extra for garnish
1/8 tsp (0.5 mL) ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground cardamom
1/2 cup (125 mL) ice cubes (optional)
Start by making vanilla whipped topping. Drain and reserve liquid from can of chickpeas. Save chickpeas for another use. Add 1/2 cup (125 mL) chickpea liquid to bowl of stand mixer along with cream of tartar. Whip on medium speed until firm peaks form, about 5 minutes. Drizzle in vanilla and maple syrup, and continue to whip until mixture reaches firm peak stage again, about another minute. Refrigerate while making smoothie.
To make gingerbread smoothie, place all ingredients in blender and combine until smooth and creamy.
To serve, divide smoothie among serving glasses and top with generous dollop of vanilla whipped topping.
Serves 2.
Each serving contains: 257 calories; 7 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 45 g total carbohydrates (25 g sugars, 5 g fiber); 70 mg sodium
Peppermint Fudge Smoothie
Chocolate and peppermint is a match made in holiday taste-bud heaven.
Fudge sauce
3 large pitted Medjool dates
1/2 cup (125 mL) unsweetened cashew milk or other milk alternative
1 oz (28 g) unsweetened chocolate, roughly chopped
Peppermint smoothie
1 ripe avocado, pitted, peeled, and frozen
1 cup (250 mL) baby spinach leaves, washed and well dried
1 cup (250 mL) unsweetened cashew milk or other milk alternative
1/4 cup (60 mL) fresh mint leaves, washed and well dried
1 Tbsp (15 mL) agave nectar or honey
1/2 tsp (2 mL) pure vanilla extract
1/4 tsp (1 mL) peppermint extract (optional)
1/2 cup (125 mL) ice (optional)
2 Tbsp (30 mL) cacao nibs, for garnish
Start by making fudge sauce. In small bowl, stir together dates and cashew milk. Set aside for 1 hour, allowing dates to soften. Place date mixture into blender and combine until smooth. Pour into small saucepan and bring to a simmer over medium heat, stirring occasionally. Remove saucepan from heat and stir in chocolate until melted and well incorporated.
Transfer fudge sauce to airtight container and set aside to cool at room temperature. If sauce is too thick to pour, stir in some additional cashew milk or water. Sauce may be refrigerated until ready to use. Warm over medium-low heat before using.
To make peppermint smoothie, place all smoothie ingredients, except cacao nibs, in cleaned blender and combine until smooth and creamy.
To serve, drizzle inside wall of each serving glass with a couple tablespoons of fudge sauce. Divide peppermint smoothie between glasses and garnish with sprinkling of cacao nibs.
Serves 2.
Each serving contains: 398 calories; 7 g protein; 26 g total fat (10 g sat. fat, 0 g trans fat); 48 g total carbohydrates (29 g sugars, 15 g fiber); 144 mg sodium
Sugar Cookie Smoothie
This protein-packed smoothie lets you have your cookie and eat it too, while fueling up for all the merriment of the season.
Coconut sprinkles (optional)
3/4 cup (180 mL) unsweetened shredded coconut, divided
2 Tbsp (30 mL) water, divided
1/4 tsp (1 mL) spirulina powder
1/4 tsp (1 mL) ground turmeric
1 Tbsp (15 mL) beet juice
Sugar cookie smoothie
1/2 cup (125 mL) medium firm tofu
1/4 cup (60 mL) rolled oats
1 cup (250 mL) unsweetened cashew milk or other milk alternative
2 Tbsp (30 mL) raw cashew butter
2 tsp (10 mL) maple syrup
2 tsp (10 mL) vanilla extract
2 tsp (10 mL) agave nectar or honey
To make sprinkles, preheat oven to its lowest setting, about 170 F (77 C). Line rimmed baking tray with parchment paper and set aside.
Divide coconut equally among 3 bowls, 1/4 cup (60 mL) in each.
In 2 separate small bowls, place 1 Tbsp (15 mL) water into each. Into one bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.
Add beet juice to one bowl of coconut and stir until well combined. Stir spirulina mixture into second bowl of coconut until well combined. Finally, stir turmeric mixture into third bowl of coconut until well combined.
One at a time, tip each colored coconut onto prepared baking tray and spread into thin layer roughly covering one-third of baking tray. Place in oven and dry for 60 to 75 minutes, until dry but not toasted. Occasionally toss sprinkles to encourage even drying. Allow to cool completely on tray before transferring to airtight container. Sprinkles may be made up to 1 week ahead of time.
To make sugar cookie smoothie, add all ingredients, except agave nectar or honey, in blender and combine until smooth and creamy.
To serve, brush or smear agave nectar or honey around outer rim of 2 serving glasses. Roll each coated rim in colored coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.
Serves 2.
Each serving contains: 292 calories; 9 g protein; 18 g total fat (8 g sat. fat, 0 g trans fat); 24 g total carbohydrates (9 g sugars, 3 g fiber); 111 mg sodium
