Tag Archives: mexican

Peanut Butter Cup Green Smoothie

How’s your weekend going so far?  Mine has been pretty groovy.  🙂

Last night, my wonderful boyfriend took me out for dinner at a local casual Mexican restaurant called Los Cazadores.  I discovered their veggie menu (which was on a different wall than the rest of the menu, and not lit up like the rest of the menu), and ordered the veggie enchiladas without cheese.  It was served with rice and beans on the side, and I was hugely regretting forgetting both my camera and my Blackberry, so I couldn’t show you the awesome deliciousness.

We went home, and I did a workout from Jillian Michael’s 30 Day Shred.  I’m not nearly as sore today as I was the day after last time I did that workout.  I’m wondering if maybe I didn’t push myself as hard, since I had a huge belly full of food.  I’m usually more of a morning exerciser, and I definitely don’t like working out on a full tummy.  I did feel that I got a good workout, though, and had a good sweat going.  I also don’t feel quite ready to move on to the more advanced levels of the DVD yet, either.

After my workout, I decided to make a green protein smoothie for recovery/dessert.  I remembered the smoothie that I created and tweeted about a few days ago, and decided that now was the time to show you guys on the blog!

Meet the Peanut Butter Cup Green Smoothie.

It’s a salad and dessert at the same time!

Ingredients

1 cup Almond milk

1 scoop Sun Warrior vanilla protein powder

1 scoop Chia seeds

1.5 T Cocoa powder

2 T Peanut butter

1 Banana

2 cups Spinach

Agave syrup to taste

Put all of the ingredients in the blender, and blend until smooth.

If I were to plan ahead for this recipe, I would make sure to have a frozen banana, or some ice, to use for it.  Mine was room temperature, and while it was good, I think it would have been more enjoyable cold.  It was still amazing though.  The spinach was completely overwhelmed by the peanut butter, chocolate and banana, and it tasted just like a peanut butter cup.  Soooo good.

This morning, I woke up frantically to an incredibly loud jet engine noise.  Although I don’t  really believe in conspiracy theories, with all the talk about the end of the world ending today, all I could think was that my town was about to become a crater, and started saying my prayers.  Of course Keenan woke up as well, and after a few moments of “WTF?”, he reminds me that the Armed Forces Day parade was a few blocks down the street from our apartment, and that the noise was most likely just military planes doing a fly-by for the festivities.  Thank God.  Armaggedon evaded for now. 😉

I woke up and was reading my Twitter as “Today we’ve got vegan chocolate cherry coconut muffins...” caught my eye from the yoga studio near our house.  With that, Arlo was leashed up, and Keenan and I took a walk down the hill to the park/the yoga studio.

These were waiting for me when I got there.

As was this.

Grande soy coconut chai.

I couldn’t ask for a better breakfast. 🙂

Then, of course, it was time to get ready for work, and here I am.

Have a fantastic Saturday!!!

Do you guys have any fun dessert smoothie recipes?

❤ Lindsay

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Fajita Burritos

If you haven’t noticed by now, we have a bit of a thing for Mexican food in our house.  I think it’s a combination of the spice, the versatility, and the ease of veggie-fication that most Mexican recipes allow.

Every time that Keenan gets in the mood for Mexican food, I get more than a little excited.  Thanks to his Mexican grandmothers who either used to, or still do, cook all their traditional meals from the amazing-ness of scratch, Keenan has really picked up some mad Mexican cooking skills.

So what is it that can make me look like this?

That would be Keenan’s Fajita Burritos, of course.  (Please excuse the scrubby bedroom attire.)

My favorite part of the recipe, and probably the easiest, is the spicy bean spread that we use as a base on the tortillas.

First, combine a can each of black beans and kidney beans in a colander and rinse.

Once, well rinsed, transfer them to the blender, and begin preparing other ingredients.

Chop some tomatoes.

Add to the mix.

Add salsa to taste.

Keenan included about a 1/2 cup.

Add cayenne pepper to taste.

And, just because spicy isn’t spicy enough, add some hot sauce, such as Cholula.

Then, proceed to blend.

I was even given permission to taste test.

Once the bean spread was complete, the fajita veggies had to be prepared.

Keenan chopped up a bunch of red bell peppers, onion, jalapeno pepper, and tomato.

Some un-pictured Swiss chard also made it into the batch.

These were all sauteed in olive oil and cayenne pepper until cooked.

At some point during the cooking process we also decided to add some sun-dried tomatoes.  Cause, why not, right?

Then the burrito building began!

Tortilla + Bean Spread

+ Romaine Lettuce

+ Fajita Veggies + Extra Salsa

+ Daiya Cheddar

= An Awesome Fajita Burrito

You must try this now.  Your taste buds will thank you.

Have a good night!

❤ Lindsay

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