Oh, SNAP. Is that Allison, back with a new recipe?
Time has allowed. So has my sanity. Haaa.
Admittedly, over the last few months, while cooking at home, my meals have been a lot more plant-based, or at least without any sort of meat. One, it’s summer, so it’s too damn hot to even pan-fry chicken some nights. Two, I’ve just been cravings vegetables, eggs, and cheeses, so I’m giving my body what it wants. I’ve been making panzanella (sans the bread) a lot, as well as a lot of vegetable and bean-based salads. After writing another food post over at Yoga By Candace for Bean & Sauerkraut Salad, I’ve been really trying to keep my gut health in check with methods I never really considered as much of, such as by eating lacto-fermented vegetables and taking at least one scoop of collagen peptides per day in my morning oats.
I’ve lost a bit of weight; not that I was ever too heavily over, but after taking Paxil for a year between mid-2014 to mid-2015 for my GAD and shooting up to almost 160 (!!!) on my 5’6″ frame, I had a hard time losing those final few pounds over the past few years, leaving me in the 145 – 150 range. I’m back down to my “normal” 135 – 140 pound range with these diet (and exercise!) adjustments, which has me feeling better in a lot of ways. (I know, numbers on a scale shouldn’t matter…but… ¯\_(ツ)_/¯ )
I’ve been trying to sneak as many veggies into odd places in my diet as possible. Over the past few months, I’ve seen the cauliflower smoothie trend blow up all over my Instagram feed. That pre-steamed riced bag of cauliflower from Whole Foods was sitting in my freezer for months, getting harder and harder by the day, silently taunting me from afar. I knew I’d use it one day.
Well…I did today.
At first, I was experimenting with making a good base cauliflower smoothie recipe: just the cauliflower, a plant-based milk, and a few spices and vanilla. I was having a hard time finding just that on Google, surprisingly. Also, I wanted to see if it was good enough to drink in just that form. In my mind, I thought I could create the ultimate healthy vanilla smoothie that would change the world.
Oh HELL no.
The base recipe I created definitely worked, but if you’re looking for a low-sugar alternative to drink immediately, screw it. Add something flavorful to that cauliflower smoothie base! Add something fruity! Add some damn sugar to it! I took a sip and almost spit it out like a spiteful toddler that didn’t want to eat her cauliflower. I tried. It’s just not good enough alone.
I started to query everyone’s love for the cauliflower smoothie trend, but then I found a combination that works.
I went for cocoa. I’m not made of stone.
Still, the cocoa itself made it better, but not something I’d want to drink.
I hoard blueberries in my freezer like a chipmunk saves nuts for winter, and they were, thankfully, that final ingredient that this smoothie needed.
I’m not going to lie and say I’m totally on board with this trend yet…but…would I drink this smoothie again? Absolutely. I wouldn’t share this if I hated it.
Nah, nah. It’s great. Ha!
Chocolate Blueberry Cauliflower Smoothie
(Makes One Serving)
– 1 cup pre-steamed frozen cauliflower, preferably riced (Look for it at Whole Foods)
– 1/2 cup milk of choice (I used Malk Organics Maple Pecan)
– 2 teaspoons cocoa or cacao powder
– 1/2 teaspoon ground cinnamon
– 1/2 cup blueberries, preferably frozen
– 1 scoop collagen peptides (optional)
– If preparing your own cauliflower for this recipe, be sure to steam and freeze it first. Leaving it raw will lead to a strong cruciferous flavor. It may also lead to some of the side effects that eating a heavy cruciferous meal stirs up. Haaa.
– The cauliflower will have a slightly grainy, though not unappealing texture. In other words, it will not be silky smooth. Just be aware!
1.) Add all ingredients to your blender and blend for 1 – 2 minutes or until as smooth as possible. Pour into a glass and drink that bad boy immediately!