Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Blackberry Bomb Smoothie

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This blackberry smoothie is my third smoothie on the blog to kick off a month of healthy smoothies here at Veggie Staples. I’m hoping to get you guys 20 by the 31st! I recently headed over to BJ’s and picked up a huge box of blackberries that I’ve been munching on all week, so I knew I’d be throwing these into a smoothie recipe to share with you. This one is a fruity, delicious concoction. People underestimate blackberries, I think they get forgotten about because you see so many strawberry and blueberry recipes, but blackberries are one of my favorites. For instance, did you know they have the highest amount of antioxidants out of any berry? The high tannin content of blackberries also provides a number of benefits to reduce intestinal inflammation and tummy troubles, not to mention all that fiber!! What is your favorite berry?

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Blackberry Bomb Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Cook time: 
Total time: 
Serves: 1 smoothie
 
Ingredients
  • 1 cup blackberries (frozen or fresh)
  • 1 cup greens (spinach, kale)
  • 1 cup non dairy milk
  • 1 cup water
  • ice to taste
Instructions
  1. Place all ingredients in a blender.
  2. Buzz on high speed until smooth
  3. Best if served immediately

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Pineapple Basil Smoothie

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Happy New Year! How are you all doing with your resolutions? Many of you probably decided that losing weight would be one of them, right? I have that on my list also. 30 pounds of baby weight to get rid of (10 of them already gone). So I feel your pain! I’m starting off January with a month of smoothies. My goal is to get you 20. I figure that’s not too bad, one every other day. I drink them every morning, and I am always changing the ingredients based on what I have in the fridge or feel like that day. They fill me up (lots of fiber) and it’s a great way to start the morning. Not to mention the easiness, my sister just gave me her nutribullet, so I can make smoothie for lunch when I feel like it too! I hope you like this first one, I love the taste of pineapple, and both basil and pineapple are so good for you. Basil is a good source of magnesium, helps with cardiovascular health, and helps with inflammation (hello, vitamin A)!

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Pineapple Basil Smoothie
Author: 
Recipe type: Pineapple Basil Smoothie
Prep time: 
Total time: 
Serves: 1 smoothie
 
Ingredients
  • 1 cup of pineapple (fresh or frozen)
  • 1 handful of basil
  • 1 cup of spinach
  • 1 cup of non dairy milk
  • 1 cup of water
  • ice (optional, good if you are not using frozen pineapple
Instructions
  1. Blend until smooth
  2. Serve immediately

pineapplebasilsmoothie

Spinach Potato Pancakes

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A few weeks ago I stopped by my local grocery store and was hungry (always a mistake, as you know) and found Dr. Praeger’s Spinach Pancakes on sale in the health food section (paleo, gluten free and dairy free). I ate them for an afternoon snack all week and then thought to myself ‘why not make my own?’… This is pretty much the same thought I’ve had with veggie burgers for a long time, but I have yet to whip up a batch of those either! (Hopefully once summer comes).

Either way, the ingredient list is on the box and I knew I could easily figure out how to throw some of these together and then be able to stock pile and eat them whenever I wanted! I used regular white potato, but you could easily use sweet potato, add cheese (if you can tolerate it, or even add some nutritional yeast), omit the onion, add carrots or zucchini, etc. There are a ton of possibilities to mixing it up to suit your taste buds! Either way, these spinach potato pancakes are a winner in my book & I know you will love them too! Kid friendly!

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Spinach Potato Pancakes

Ingredients

  • 1 medium potato, washed, peeled, boiled and chopped
  • 1 medium onion, washed, peeled and chopped
  • 1 cup spinach, washed and chopped
  • 3 tablespoons almond flour
  • 2 eggs
  • 1-2 tablespoons minced garlic
  • salt and pepper to taste
  • coconut oil for frying

Instructions

  1. Peel and boil the potato until soft
  2. Remove potato from heat and allow to cool
  3. Wash, peel and chop onion
  4. Wash and chop spinach
  5. Chop potato
  6. In a small bowl, mix all ingredients until well combined.
  7. Heat frying pan on medium heat, adding enough coconut oil to coat pan
  8. Measure out 1/4 cup of mixture for each pancake (mixture should make 6 small pancakes)
  9. Flatten into a small patty (3 should fit on the pan)
  10. Flip patties when slightly brown on one side (3-4 minutes)
  11. Eat warm or cold as lunch, dinner or a on the go snack!
http://veggiestaples.com/spinach-potato-pancakes/

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