PB&J Vegan Protein Smoothie

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I love anything PB&J — if you have all of my books, you’ll know that a PB&J-inspired recipe is in each one. In an effort to create a post-run drink that I’d love and make me realize smoothies can be delicious (they’ve never been my favourite… I only have one other smoothie recipe on my site), I set out the following guidelines and am now drinking to success everyday:

  • Not too banana-y
  • Low FODMAP
  • No effort
  • High protein (this clocks in at about 24 grams)
  • No stevia
  • Tastes like a PB&J
  • And, of course, gluten-free and vegan

PB&J Vegan Protein Smoothie

PB&J Vegan Protein Smoothie

5 medium frozen strawberries
1/2 small banana, cut into slices and frozen
1 scoop (21g) natural/unflavored brown rice protein powder (see Notes)
2 tablespoons (10g) peanut powder (see Notes)
1/2 teaspoon psyllium powder (see Notes)
1/2 to 1 cup unsweetened vanilla almond milk
Pinch salt

Put all ingredients in a blender (I use an immersion blender; easier clean up). Blend until smooth.

Notes:

  • For the unsweetened brown rice protein powder, I use this one from Sunwarrior
  • For the peanut powder, I use Jif (this one).
  • You don’t have to include psyllium; this isn’t added for texture or taste, but just for extra soluble fibre

PB&J Vegan Protein Smoothie 2

Crunchy Everything Crackers

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These crackers feature both buckwheat flour and flakes, along with chickpeas, flaxseeds, hemp, and teff, delivering a nutritious—and delicious!—snack. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Here I’m highlighting their porridge, an oat-free mixture that is big on texture and taste.

Crunchy Everything Crackers

Crunchy Everything Crackers

  • Servings: 30 crackers
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 1/3 cup chickpea flour
1/3 cup buckwheat flour
1/3 cup porridge/Grutze
1 tablespoon ground flaxseeds
1/4 teaspoon fine sea salt, plus more for sprinkling
1 tablespoon extra-virgin olive oil, plus more for brushing
3 to 5 tablespoons water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the chickpea flour, buckwheat flour, porridge, ground flaxseeds, and salt in a medium bowl. Whisk well to combine. Drizzle in the olive oil. Mix well. Slowly add the water, a little at a time, while stirring, just enough to create a soft dough.

Gather the dough in your hands and shape into a disc on the parchment paper. Roll the dough to about 1/8-inch thick. Brush with olive oil. Sprinkle with salt. Use a butter knife to cut into 2-inch squares. Bake for about 15 minutes, then carefully pull apart and flip the squares. Bake for about 5 minutes until firm. They will continue to firm as they cool.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Popcorn Puppy Chow

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If you haven’t had Puppy Chow (also known as Muddy Buddies), it’s pretty important that you do. I’ve made countless of variations from the original recipe — my favourites being the classic version (peanut butter and chocolate) and a mint chocolate version, using cashew butter for the peanut butter and adding mint extract.

Popcorn Puppy Chow
I’ve added various cereals, chopped nuts, dried cranberries and raisins. I’ve given it as gifts (an excuse to snack on it, really), made it for every occasion (and non-occasion), and love it straight from the freezer.

Two things remain the same: it’s likely my favourite snack ever and I always add more chocolate and peanut butter than the classic recipe, not really measuring either after I hit the recommended amounts (another spoonful of peanut butter? Sure. More chocolate chips? Yes, please.)

Popcorn Puppy Chow 4

This version uses popcorn, which I freshly pop on the stovetop with olive oil and salt. I like the Chex (well, Wegmans brand fake Chex) better — it has more of a crunch, but this is a close second that’ll make it back into the snack rotation for sure.

Popcorn Puppy Chow 3

Popcorn Puppy Chow

8 cups popped popcorn (plain)
1 1/2 cups nondairy semi-sweet or dark chocolate chips, such as Enjoy Life
3/4 cup creamy peanut butter
1/4 cup nondairy buttery spread
2 teaspoons vanilla extract
Pinch salt
1 1/2 to 2 cups icing sugar, sifted

Put the popcorn into a large bowl. Line a baking sheet with parchment or waxed paper.

Put the chocolate chips, peanut butter, nondairy buttery spread in a large microwavable bowl. Heat on high for 1 minute. Stir, and then microwave on 30 second intervals until the mixture is smooth. Stir in the vanilla and salt. Let cool about 5 minutes, which will help the popcorn not get soggy.

Pour the mixture over the popcorn, carefully stirring until coated. Scrape the mixture into a large Ziploc bag (I do this in two batches).

Add icing sugar to the bag. Seal and shake until well coated. Spread on the baking sheet. Repeat with the remaining mixture. Let stand at room temperature to firm, or speed up the process by putting the baking sheet into the freezer (recommended!)

This can be stored for awhile in the freezer in an airtight container.