Peanut Butter Banana Breakfast Cookie Dough.

Have you ever been in a breakfast rut? Come on...y'all know what I'm talking about: cereal, oatmeal, tofu scramble, avo toast, repeat. The end. Boring, right? Yup, agreed. Sometimes you're tastebuds are just hankering for a change...and my Peanut Butter Banana Breakfast Cookie Dough delivers: not only is it packed with vitamins and healthy fats, but it literally tastes like you're eating dessert for breakfast. Even better?!: it takes about 3 minutes to make...IF THAT. Now if THAT doesn't make you wanna jump out of bed on Monday mornings, I don't know WHAT will...enjoy, guys! 

  Peanut Butter Banana Breakfast Cookie Dough. 

Peanut Butter Banana Breakfast Cookie Dough. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 overripe banana, mashed

2. 1/3 cup old fashioned oatmeal

3. 1 T powdered peanut butter

4. 3 T all natural peanut butter

5. 1/4 tsp cinnamon (optional, but recommended)

6. Toppings of choice (delish with fresh raspberries!)

Method 

1. Combine all ingredients in a medium sized mixing bowl and stir well. 

2. Scoop cookie dough into a small serving bowl and top as desired. Serve! 

Gluten Free Protein Cake Donuts with Peanut Butter.

You need these in your life. These Protein Donuts are gluten free, oil free, sugar free, and super high protein (obviously, according to the name, haha), and delicious. All you need is about 35 minutes in the kitchen TOTAL to make them even more impressive! Add a little peanut butter for dipping goodness, and these little guys become a perfect combo of protein and carbs-the ultimate post workout snack! Enjoy!

Gluten Free Protein Cake Donut. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup gluten free oat flour

2. One scoop vegan protein powder (I used Sunwarrior vanilla)

3. One packet stevia powder

4. 1/2 tsp baking powder

5. Scant 1/2 cup water

Method 

1. Combine flour, protein powder, stevia, and baking powder in a medium sized bowl and mix well. 

2. Add water, stirring in as you go to avoid clumping. 

3. Pour batter into mini donut silicone/nonstick pan and bake

 350 for 25-30 minutes, until firm. 

4. Let cool 10 minutes before removing. Serve with PB! 

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

Whipped Potatoes with Lentils and Parsley.

It's potato season...mashed potato season, I mean. And these go a step beyond...these are whipped potatoes people. And oh boy are they good...enjoy!

Whipped Potatoes with Lentils and Parsley. 

Whipped Potatoes with Lentils and Parsley. Vegan, gluten-free. Serves one. 

Ingredients

1. One large russet potato, peeled and chopped

2. 2 tsp apple cider vinegar

3. 1/8 tsp each onion and garlic powders

4. 1/2 T nutritional yeast

5. 1/2 cup Canned lentils, drained and rinsed

6. Dried parsley flakes, for garnish

Method

1. Place shopped potatoes in a small soup pot and cover with water. 

2. Bring to a boil and boil until fork tender. Drain, reserving about 1/4 cup of cooking water. 

3. Place potatoes and remaining cooking water in food processor with spices, vinegar, and nooch. Blend, scraping sides and adding more water as necessary until smooth. 

4. Spoon into bowl and top with lentils. Sprinkle with parsley and serve. 

Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium sized sweet potato, peeled and cubed*

2. 1/2 tsp cinnamon

3. 2 T raisins 

4. 1 T maple syrup

Method

1. Place your potato cubes in a small soup pot and cover with water. 

2. Bring to a boil over high heat and boil until tender. 

3. Drain and let cool 10 minutes. 

4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!

*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Peanut Butter "SauerSPROUT" Sushi! (And my new #TFVGSushisunday contest!)

So I'm starting a new thing..."Sushi Sunday"! Every Sunday I'll be eating sushi for one meal out of the day...I'm going to try and see juuuuuust how many sushi combos I can come up with!! Why?? Simple. If you've read my "About Me" page, you already know that I have thyroid disease, and had to start taking thyroid medication at age 13. After years of up and down blood levels, from too much medication to not enough, my levels finally stabilized when I went vegan (#plantpower!). As amazing as this is, I want to take it a step further: I don't want to have to take artificial thyroid hormone replacement medicine anymore! I want to be wholly healthy--no foreign substances in my body...this is all fine and dandy and sounds super terrific, but for someone with thyroid disease, if you just up and quit your medication, it's disastrous. 

So what's the natural solution, you ask?! One (magical!) word...IODINE! Iodine is a vital nutrient that our bodies need, but are unable to produce on their own. Iodine is not found in many foods at ALLLLL, so most people opt to take it in supplement form. But real food is always better, as you all know! Which is where this monologue comes to a point, finally...nori, kelp, dulse, and other sea vegetables are the ONLY natural, vegan, supplement-free way to get iodine! So, basically, this is the reason behind my "Sushi Sunday" theme...I hope you'll all join me in sushi creating (not only on Sundays!), and that you enjoy the recipes I'll be sharing. Happy sushi-ing! 

    Peanut Butter "SauerSPROUT Sushi. 

    Maybe not the prettiest roll I'll create...but it was dang goooooood!

Peanut Butter "SauerSPROUT" Sushi. Vegan, gluten-free. Serves one. 

Ingredients

1. One nori sheet

2. 4 T peanut butter of choice 

3. 1/2 cup sprouts

4. 1/4 cup sauerkraut

5. 1/2 tsp ground ginger

Method

1. One of the best things about sushi, besides the taste? Fill. Roll. Cut. Eat. Done! It's so simple! For this roll, simply spread your PB over the nori sheet and top with WASHED and dried sprouts (wash carefully! Sprouts are known to carry bacteria--buy organic if possible). 

2. In a small bowl, mix sauerkraut with ground ginger, and add on top of sprouts. 

3. Time to roll it up! Slice before serving. And yes. You have to use chopsticks ;) 

Pumpkin Pie in a Bowl!

This is literally the easiest thing ever. It's also the yummiest thing ever! Don't you just love those recipes that you just throw together, hope it turns out good, and it turns out INCREDIBLE?! Yeah...this is one of those. Enjoy, friends :)

     Pumpkin Pie in a Bowl. 

     Look at that swiiiiiirrrrrl!

    I added flax for texture. Delicious!

Pumpkin Pie in a Bowl! Vegan, gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned pumpkin purée

2. One packet stevia powder

3. 7 oz. silken tofu

4. One packet stevia

5. 1 T apple cider vinegar

6. Optional toppings: cinnamon, pumpkin pie spice, flaxseed, gRAWnola, etc. 

Method

1. In a medium sized bowl, mix pumpkin and stevia packet. Set aside. 

2. Combine tofu, stevia, and ACV in food processor and blend until smooth. 

3. Spoon both pumpkin blend and Nogurt into serving bowl. Garnish with toooongs of choice, if desired. Serve!

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Lazy girl's "Unsauteed Squash."

You guys know those days. Those days when you're simply just TOO EXHAUSTED to even THINK about turning the oven on, much less standing at the stove sautéing fresh squash. Yeah that was me the other night...long shift + short night ahead of me = good food in a flash...and another quick and easy recipe for you guys! Enjoy my dears :)

      Lazy girl's "Unsauteed Squash."

Lazy girl's "Unsauteed Squash." Vegan, Gluten-free. Serves one. 

Ingredients

1. Two small (or one medium-large) yellow squash, sliced lengthwise then sliced into half moons 

2. Approximately 2 tsp braggs liquid aminos

3. Generous sprinkling of spices of choice (I ised onion, garlic, black pepper, and poultry seasoning...it was Delish!)

Method

1. You're not gonna believe how easy this is...it's too good to be so simple! Ok. Just combine your squash moons in a medium size microwave safe bowl with the aminos and spices of choice. 

2. Mix well with a spoon to throughly season veg, and microwave on high power for 2 minutes and 30 seconds. THAT'S IT GUYS! Use as desired and enjoy....but that lady part's a given...

Overnight Chocolate Protein Fudge Bars.

Yep, it's the recipe I teased you all with yesterday morning via Instagram...behold: the best thing you will ever eat. Enjoy! 

Overnight Chocolate Protein Fudge Bars. 

I topped mine with pomegranates and coconut! Delish!

Chocolates, fudgy goodness. 

  AHMYGOSH ITS SO GOOOOOOOOD!

Overnight Chocolate Protein Fudge Bars. Vegan,  gluten-free. Serves one. 

Ingredients

1. Two scoops chocolate protein powder (I used a blend with pea protein--pea is ESSENTIAL! Vega is a great choice.)

2. Two teaspoons agar powder 

3. 1/2 cup water

4. Stevia (optional-omit if protein is already sweetened)

5. Toppings/mixins of choice

Method 

1. Mix protein powder and agar I'm a medium bowl. Add water and mix well until a dough forms. 

2. Form two "bars" and place on a plate. Cover with foil and refrigerate overnight. Top as desired in the morning and enjoy!

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. sliced white onion

2. 3/4 cup great northern beans (chickpeas would be Delish too!)

3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)

4. One large tangerine, sectioned

5. Lettuce for serving 

Method

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 

2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 

3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

Almost Instant Apple Pie Oatmeal Casserole.

Almost Instant Apple Pie Oatmeal Casserole.

As much as I ADORE the season of fall, it does mean one thing I'm NOT so fond of...colder weather...specifically, colder mornings. I THOROUGHLY enjoy my 85 degree and humid July morning runs...all the heat, all the time, baby ;) So when the weather starts cooling down during the day, the temps in the morning get QUITE chilly. This week is a perfect example--I was still running in tank tops last week...and then woke up Monday to a 51 degree 7 mile run! Quite a shock to the system. Anyway....long story short (well, not really...sorry guys...I know you're all just like "GIMME THE RECIPE!" I'm getting to that...hehe), these chilly mornings (i.e. chilly morning RUNS) have got me craving warmer breakfasts, infused with those comforting autumn flavors we all love so dearly. Now this craving for cooked brekkies isn't a bad thing at all...except on the days I OPEN at work. This Saturday was one such day. I arrived back at my apartment after a brisk 5 mile, 5 am run FAMISHED (as usual, lol) and craving a big warm bowl of apple pie style oat. I knew I didn't have time though--I had to be at work at 8:15! So that's when the wheels started a turnin'. I decided to try and make my fave apple pie oats IN THE MICROWAVE, since I was pressed for time on this particular morning. I honestly wasn't sure what to expect...nothing beats a good bowl of stovetop oats...mmmmm. But this little guy really delivered! Not to mention it took 5 minutes to make...SCORE, ANNA! Enjoy, guys. :)

Almost Instant Apple Pie Oatmeal Casserole. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup oatbran
2. 1 cup almond milk
3. 1/2 cup unsweetened applesauce
4. one very small apple, chopped
5. 1/4 tsp cinnamon
6. 1/8 tsp ginger
7. pinches of nutmeg and allspice
8. one packet stevia

Method

1. Mix dry ingredients in a medium size bowl. Add almond milk, apple, and applesauce and mix well. 
2. Microwave on high for 3 minutes. Let cool and enjoy! 

Harvest Protein Stuffed Peach.

September is a weird month, food wise...for me at least. I'm always ready to dive in to fall foods (this winter squash, pumpkin, dark leafy greens, etc...), but summer produce is still in season! It's quite the dilemma, honestly. And then I thought "why not MIX THE TWO?! SUMMERY HARVESTY GOODNESS!" And that, my friends, is how this luscious mess was created. Behold...the Harvest Stuffed Peach. Enjoy!

    Harvest Protein Stuffed Peach. 

                 Deeeeeelish galore. 

        Oh yeah. That's the stuff. 

Harvest Protein Stuffed Peach. Vegan, gluten-free. Serves one. 

Ingredients

1. One XL peach, preferably overripe

2. One scoop vanilla protein powder (a protein with pea protein works best)

3. 1 tsp raw unsalted pumpkin seeds

4. Cinnamon for garnish 

Method

1. Slices around top of peach and scoop out inside and pit using a spoon.  

2. Place protein powder in a small bowl and mix with water until a "frosting" forms. Spoon into hollowed out peach. 

3. Top peach with pumpkin seeds and sprinkle with cinnamon. DONE! Easy peasy! 

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. Very overripe banana, mashed well

3. 1/4 tsp cinnamon

4. 10 drops toffee flavored stevia

5. 2 T water 

Method

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 

2. Let cool and carefully remove. Slice evenly and serve. 

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

Chocolate. Chip. Cookies. OHHHH MYYYY GOSHHHH.

The title of this post says it all. I mean, COME ON GUYS IT'S CHOCOLATE CHIP COOKIES. What else is there to say?! 

            Chocolate Chip Cookies!

                    Ummmmm yeah. 

      My mouth is watering...another batch, please! 

    Chewy, chocolate-y vegan goodness!

Chocolate Chip Cookies! Vegan, gluten-free. Serves one (seriously!). 

Ingredients

1. 1/2 cup instant oatmeal 

2. One overripe mashed banana

3. 1 T raw cacao nibs (you can also use Lilly's stevia sweetened chocolate chips...these are amazing! I just didn't have any this morning 😭)

Method

1. Mash your banana in a medium size bowl. Add remaining ingredients and mix well. 

2. Using a spoon, scoop out about 2 T of "dough" at a time and form into cookies. Repeat until dough is gone. 

3. Place cookies on a parchment lined baking sheet and bake at 350 F for 20 minutes. Let cool and eat! (Perfectly acceptable as a breakfast item 😄👏🏻👏🏻👏🏻)

CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 

Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit chat...you all have waited long enough for another TFVG recipe!

This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oatmeal

2. 1 T chia seeds

3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple juice...no yucky syrup, please!)

4. 1/2 cup frozen mango chunks, thawed*

5. 1 cup coconut milk

6. 10 drops liquid coconut stevia

7. One small VERY OVERRIPE kiwi

Method

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.

2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS

Greek style Pita Sandwiches.

These are super simple, super delish, and perfect for a quick lunch or even afternoon snack! Even better?! You won't hear up the kitchen in this heat! #score. 

          Greek style Pita Sandwiches. 

   Oh yeah...they're also kind of gorgeous, too...

   But I think that was pretty self-explanatory.

Greek style Pita Sanwiches. Vegan, Gluten-free. Serves one. 

Ingredients

1. Two whole grain/gluten free pita breads

2. 1/4 cup hummus of choice (Cava brand traditional is my fave!)

3. Two grape leaves

4. One small Roma tomato, sliced

5. Handful of sliced red onion 

6. 2 oz. firm tofu

7. 1-1/2 tsp apple cider vinegar

8. 1/8 tsp each onion and garlic powders

9. Black pepper to taste

10. Flat leaf Italian parsley for garnish

Method

1. Lay your pita breads flat and spread each with 2 T of the hummus (divide evenly between the two). 

2. Lay one grape leaf on each hummus-slathered pita. 

3. Place Roma slices close to one side of each pita and top with red onion slices. Set aside. 

4. For the "tofu feta", place tofu in a small bowl and add vinegar, onion, garlic, and pepper and mash with the back of a fork. 

5. Sprinkle tofu feta to the inside of the tomato slices. 

6. Top with parley and fold in half before eating. 

World's Creamiest (Vegan) Strawberry Vanilla Smoothie. Secret Ingredient Revealed!

So I was going to save this one for The Fit Vegan Ginger Cookbook...but I can't do that to you guys. I love you too much...and I love this SMOOTHIE too much! Oh my goodness gracious. Talk about delicious...this smoothie is literally so creamy you will collapse in your seat (although I hope you don't because then you might knock it over and waste the goodness...)! And you will NEVER BELIEVE my secret ingredient...are you ready for this?! CAULIFLOWER!!!! Yup, I went there. And boy--are you gonna be glad. Enjoy, darlin's 😄

    World's Creamiest Strawberry Vanilla Smoothie. 

There's a reason creamy and dreamy rhyme...

World's Creamiest Strawberry Vanilla Smoothie. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen strawberries 

2. 4 oz. raw cauliflower, steamed and cooled completely (chilling in the fridge wouldn't hurt if you have the time!)

3. 15 drops vanilla flavored stevia

4. 1/2 tsp vanilla powder

5. 1 cup vanilla unsweetened almond milk 

Method 

1. In your vitamix, combine frozen strawbs, chilled

Cauli, vanilla, stevia, and milk. Blend low to high until silky smooth and luscious looking. 

2. If you can resist drinking this straight from the blender, pour into a tall glass and enjoy!