My Three Favorite Smoothies, Part 1: Chocolate Peanut Butter Banana Smoothie


Smoothies are my current go-to meal because I can put a bunch of things in a blender, push a button, put my meal in a to-go cup, and drink my deliciousness while I start accomplishing tasks for the day. Not to mention that they are usually pretty healthy and keep me full for a long time!

I have three smoothies that are my all-time favorites, depending on what I’m craving that day.  This recipe is for a Chocolate Peanut Butter Banana Smoothie, a protein-packed treat that I love to drink for breakfast or after yoga.

Ingredients
1 frozen banana
1/3 cup natural peanut butter
1-2 tbsp cocoa powder
1 tbsp ground flax seeds
1 tsp raw honey
1 tsp chia seeds
~1 cup soy milk

Directions
1) Add first 6 ingredients to the blender, then add enough soy milk to just barely cover everything (~ 1 cup).
2) Blend until smooth, add soymilk to thin as needed.

Super Quick Yellow Curry

During the field season, I kind of dread the idea of cooking… I want to eat something delicious because I’ve been working really hard all day, but the time and effort it takes into pulling something together as I would at home, FORGET IT.  For someone who loves food as much as I do, it’s a daily struggle.

Yellow Curry

I’ve learned a few tricks over the years to making food that’s good, but not quite as good as if I made it 100% from scratch.  One of my go-to dinners is a curry with rice noodles that takes about 10 minutes to pull together and makes me feel 100% satisfied.  Here goes:

Ingredients
1 red bell pepper, chopped
1 head broccoli, cut into bite-sized pieces
1 block tofu, cut into bite-sized pieces
3 medium carrots, chopped
juice of 1/4 lime
1 can coconut milk
2 tbsp chunky peanut butter
1-2 tbsp curry powder (or paste!), to taste
2 dashes garlic powder
2 dashes ginger powder
1 package rice noodles

Directions
1) Typically, I have the vegetables already prepped and in the fridge to save some time later in the week when cooking.  I chop up some vegetables on Sunday, then use them throughout the week whenever needed.
2) Put coconut milk, peanut butter, lime juice, ginger, and garlic powder in a small pot over medium heat.  Stir to combine ingredients.  Add vegetables and tofu.  Cover and allow to simmer for 10 minutes.
3) While vegetables are cooking in the sauce, cook and drain the rice noodles.
4) Combine the curried vegetables and the rice noodles for the simplest dinner ever.

If you have some cilantro, garnish it with that.  If you have a can of chickpeas, add those!  You can add anything here and it would probably be delicious!