Tahini & Sweet Potato Smoothie

Michael and I have a weekly ritual of eating smoothies, I say eat 'cause they're so thick you need a spoon! I like to call this ritual "Smoothie Sundays" but have never actually said that aloud. This became our thing sometime last year when Michael and I started attending church at HBC; we needed something quick and nutritious for breakfast. So each week, I've been waking up a little earlier to get ready for church and make Smoothie Sundays possible. Through these weekly endeavors, I've learned my share of smoothie techniques and how smoothies differ from one another and which flavors work and which don't. In my opinion, one that didn't work for me was blending turmeric, frozen pineapple and fish oil all in one smoothie. It was the first time I didn't finish a smoothie! Anyhow, while I do believe smoothies are a healthy, convenient and equally delicious little breakfast they don't always keep Michael and I's bellies full for the entire morning... 

So this week, I've been playing around with our lovely blender and blending up some smoothies, and came across one that I really enjoyed. And it's filling too! Because I promised to post more recipes this year, it would be criminal of me not to share this smoothie with you all.

It's called Tahini & Sweet Potato Smoothie and it's packed with complex carbohydrates, fiber and beta-carotene. It features a few of my favorite ingredients too! Oats, sweet potato and tahini. Tahini gives the smoothie richness, boldness in flavor and a healthy dose of both calcium and fat. And the addition of the oats and sweet potato effectively prevent the epidemic today that is known as mid-morning hunger! Plus once blended you get a beautiful orange smoothie that is velvety smooth.

Tahini & Sweet Potato Smoothie 

• 1/2 medium cooked sweet potato (The night before I usually roast a whole sweet potato in at 375 F for 45-50 minutes)
• 1/2 frozen banana 
• 1/2-1 cup almond milk (Add more milk depending on your desired level of thickness)
• 1/4 cup rolled oats
• 1 tablespoon tahini paste
• 1/2 teaspoon cinnamon
• optional add-ins: 1 scoop vanilla protein powder; 1 tablespoon chia seeds

In a high speed blender place in all ingredients and blend until ingredients are smooth and thoroughly incorporated. For a sweeter smoothie try a teaspoon of maple syrup or a pitted date. Pour into a small glass and enjoy with a spoon. Mmm!

xo, Jessica

Banana Chocolate Chip Coffee Cake Donuts + Our newest addition :)

Before I share the recipe for these wondrous donuts, I would like to share a little tidbit of what has been going on in our lives; Michael and I got a puppy! Her name is Zoe and she is a 10-week old French Bulldog with the warmest and cuddliest belly we’ve ever seen. After much research we decided a Frenchie was the dog for us because they are companion dogs, smart, quirky and the perfect size. Little Zoe is something else too; she is a little monster that makes up for devilish antics by being… "So cute!" We learned very quickly that having a little puppy around requires adjustment, responsibility and patience; lots and lots of patience. Zoe's antics of choice are biting every little thing around the house and of course, being a little rambunctious beast. But you gotta love her! She really is great though and my heart almost always melts when she cuddles up with me, and the way she rolls around on her back while snorting like a piglet automatically makes me giggle. Some shots of the babe...

dat belly... <3_<3

She loves bedtime.

I'm obsessed with her double chin.

Zoe getting caught in one of her antics... I believe she was eating my in-laws houseplants again.

Now, back to the donuts! I originally found the recipe here.  I adjusted the recipe to be vegan and was extremely pleased with the results. To me anything coffee cake or that contains bananas, walnuts and chocolate is my kind of dessert. I find that these donuts are cozy, moist, sweet and downright delicious. The first time I made this recipe I baked it into a 6” inch cake pan, and baked the remaining batter into muffins. This time I decided to break out my donut pan because, well, I think everything tastes better in the shape of a donut! 

Vegan Banana Chocolate Chip Coffee Cake Donuts
makes a dozen donuts 

Topping:

2/3 cup brown sugar

1/3 cup walnuts, chopped

1 teaspoon cinnamon

½ teaspoon cardamom

2 tablespoons unbleached all-purpose flour

2 tablespoons room temperature vegan butter

¾ cup semisweet chocolate chips

Dash of salt

Cake:

½ cup vegan butter

1 cup all-purpose flour

½ cup whole wheat flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¼ teaspoon sea salt

¾ cup natural cane sugar

1 tablespoon chia seeds + 3 tablespoons water

¼ non-dairy milk + ½ teaspoon vinegar (or add a squeeze of lemon and let it sit for 5 minutes to curdle)

1 teaspoon pure vanilla extract

3 bananas, mashed

Preheat oven 350. Lightly grease donut pan with cooking spray, vegan butter or coconut oil.

1. Make topping; mix all ingredients except chocolate chips together with the back of a fork or a pastry cutter until crumbled. Stir in the chocolate chips and set aside.

2. Combine chia seeds with water and set aside. Melt vegan butter in a medium pan over medium high heat. Set aside to cool.

4. Whisk flours, baking soda, baking powder and sea salt.

5. Once butter is cooled stir in sugar until well combined. Whisk in chia mixture, milk, and extract. Add bananas and stir to combine.

6.   Slowly stir in flour mixture just until combined.

7. Spoon the batter into donut pan until it’s about half full, then sprinkle some of topping and repeat, adding more batter and another layer of the topping.

8. Bake for 20-25 minutes or until cake tester comes out clean. Allow to cool completely. Loosen edges of each donut with a butter knife and carefully invert. Serve or store in a container for up to 4 days.

-Jessica