No matter how healthy the ingredients may look, a smoothie like this is more likely to help you pack on a few pounds than to drop a few.
Here’s a breakfast smoothie recipe that is just as healthy as it sounds. And yes, it still tastes amazing!
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No matter how healthy the ingredients may look, a smoothie like this is more likely to help you pack on a few pounds than to drop a few.
Here’s a breakfast smoothie recipe that is just as healthy as it sounds. And yes, it still tastes amazing!
The thing about fried rice is that it's as versatile as versatile can be— even more than pizza (yes, we went there). With just a few pantry staples, healthy fried rice will meld an array of flavours and ingredients together in a matter of minutes.
By PumpUp members @tyler_bacc and @tysa
Directions: Cook the brown rice in a rice cooker, or boil according to package instructions. Refrigerate overnight, then set 125 g aside for fried rice. Boil peas until it turns green and tender. Cook carrots, chicken, and ham together with vegetable oil or sesame oil. Make an omelette in a separate pan with the 2 eggs, and cut it into the carrot mixture. Mix in rice and peas, adding a bit of soy sauce to flavour the mixture.
Peanuts, lime, ginger, and tumeric are what make this healthy fried rice recipe distinctly special. This is a protein-packed recipe that can be made vegetarian without the fried egg on top. Add tons of vegetables to this Indonesian fried rice for an extra nutrient boost.
Put the casserole away this Thanksgiving and don't let overly rich dishes kale your vibe. This filling, sweet, and absolutely genius wild rice recipe from Iowa Girl Eats is just the dish you need to impress a crowd. Kale offsets most of the saccharine flavour, making everything in this healthy fried rice recipe a match made in foodie heaven.
If you're laying low on the carbs, cauliflower fried rice is for you. With the help of a food processor and a wok, magic will happen in your kitchen. This healthy fried rice recipe from the Recipe Critic uses very few ingredients, but feel free to toss whichever leftovers you have in your own pantry.
The vibrant colours in this healthy fried rice recipe make it too legit to quit. The best thing about quinoa is that it comes together more quickly than brown rice. Ali from Gimme Some Oven likes to cook it with vegetable stock and then spread it out on a baking sheet to hasten the cooling process before she places the quinoa in the refrigerator. When heated in a wok, quinoa takes on a toasty, nutty flavour that enhances the dish as a whole. Plus, one cooked 100g serving of quinoa contains as much as 4.4 grams of protein!
Farro is a much denser grain than rice is (albeit a bit more difficult to cook). One serving of farro fried rice will leave you considerably more full than one serving of white fried rice, without the sugar crash. The puffy farro will soak up all of the flavours from the honey ginger tofu marinade, leaving a medley of happy tastes in your mouth. One cup of cooked farro contains up to 10 g of fiber and tons of protein to abate any hunger that might induce midnight cravings.
Got a sweet tooth on the loose? There's nothing more genius than this pineapple fried rice baked in a pineapple. It's not excessive, it's just extraordinary. Cooked with tumeric, coriander, unsalted cashews, coconut milk, and soy sauce, this healthy fried rice recipe is packed with rich flavours that don't won't bust your diet.
How do you prepare healthy fried rice? Tag your best fried rice combinations on the PumpUp app and share them with the PumpUp community using the #TastyTuesday hashtag. Loved these healthy fried rice recipes? Let us know in the comments below!
It’s February and I could not any happier to start fresh again. You want to rock the beach this summer. I want to rock the beach this summer. I love Asian food so much and because of that I became inspired to create this dish. You can eat it for lunch and/or dinner!
1. Wash the rice well. For every cup of rice add 4 cups of water.
2. Put the water in a pot, add some salt and let it boil then add the rice and two small drops of olive oil so the rice will not stick to the pot. Let it cook for about 15 minutes (or as it said on the package/or until there is no water left)
3. Cut the carrot the red pepper and the cabbage into small, thin, long slices. Cut stems off broccoli so that you’re left with florets.
4. Melt butter in a pan. Add the pepper and carrot and let them cook for about 5 minutes. Add the broccoli and wait for another 2 or 3 minutes, depending on whether you prefer the vegetables more cooked or not. Now you can add cabbage and about 2 tablespoons of soy sauce and season as you like, stir for 2-3 times and turn off the heat.
5. Wash the salmon and make sure it has no fish bones left. Take a pan, spray some olive oil and then place the salmon. Let it cook on both sides for about 5-7 minutes /each side. You should see when it’s ready because it gets a beautiful brown color. After it is done, put it on a cutting table and make small parts of it.
6. In another pan, spray some olive oil let it heat then and the 2 eggs together and stir like you are making some kind of omelet (or scrambled eggs)
7. Now you are ready and you can put all the things together. Take a bowl, put one layer of rice, the scrambled eggs, the salmon the vegetables mixture and you are ready to eat an amazing, tasty, healthy meal.
You can also find me on my blog : https://amariiaa.wordpress.com
In honor of Pancake Day, I’m sharing with you my foolproof pancake recipe so that you too can make delicious and healthy pancakes! This recipe is great, and very easy to double the batch so that you can make a ton of them then store them in the freezer for those lazy mornings, or the mornings that you’re running late!
I had someone tell me the other day that if I was eating healthy, I shouldn’t actually eat pancakes because they aren’t “clean”. Well I’ve got a secret that I’d like to share. What that person said is a big fat lie and I’ll tell you why. Eating clean doesn’t imply that you have to cut out anything and everything. It just means that you should limit or reduce your intake of processed foods and focus on healthier alternatives.
I work out for my mental health just as much as my physical health, so I can feel great about my body, no matter what shape or size it is. I eat very healthily, with my weekly treats (nachos on Thursday pub nights, and a few glasses of wine with my girlfriend). Otherwise, I eat all my veggies and fruits, and limit my intake of fish and chicken for ethical and personal reasons. Making pancakes from gluten free flour, coconut oil, soy milk and a bit of sugar doesn’t mean I don’t eat “clean” or that it’s a “cheat meal”. It only means that I love myself enough to to treat myself with foods that make me happy and that are good for me.
Your fitness journey should be a personal thing, and the goals you set yourself should be your own. Personal behaviour modification only takes place when you yourself actually want to make a change for yourself and not for someone else’s sake (sorry, I’m a Psychology major). If you love yourself enough to change your behaviours for healthier ones, make sure that the decisions you take are for your own good and not someone else’s happiness.
In honor of self-love and acceptance, I challenge you to make yourself a batch of these pancakes and caramelized apples this weekend, and tell yourself “I’m worth it”. Don’t feel guilty; feel happy and free to be eating something so delicious!
First off, really simple pancakes! You can easily double this recipe to make more pancakes and freeze them for when you want something a little sweeter throughout the week.
Whisk all your ingredients together, but not too much so your pancakes don’t get tough, but enough so that most of the lumps are gone.
In a hot pan with a dab of coconut oil, cook your pancakes like you would any pancakes. If it’s your first time, your first pancake will be a flop, so don’t worry too much. Cook it until it starts bubbling and the edges are cooked, and then flip it over for another minute or two, until the inside is cooked. Gluten free and egg free pancakes don’t rise as much as “regular” pancakes, so expect them to be more like crêpes.
Now, for that extra bit of love, you’re going to want to top these bad boys with caramelized apples.
You can use the same pan as the pancakes to make the apples once the pancakes are done. Melt your brown sugar and butter together for about 2 to 3 minutes. Add in your apples and caramelize them over high heat for about 5 minutes. Just watch out that you don’t get butter splatter on you, since that stuff burns.
There you have it! Serve your loved one pancakes topped with caramelized apples, a sprinkle of shredded unsweetened coconut, some fresh fruits and maple syrup, along with a nice coffee or latte!
Recipe by PumpUp member emilykfitness
Make your own smoothies instead of buying them elsewhere! Not only will you save a bit of money in the long term, you’ll know exactly what’s going into your smoothie. Store-bought smoothies often use fruit juice rather than just fruit: you’ll end up drinking a tsunami of sugar!
Breathe. Blend. Enjoy this smoothie:
It’s national pizza day and we’re taking more than a moment to revel in the glory of this unctuous, hunger-abating dish. Living well isn’t about perfection: it’s about trying and doing your best. And today, it’s about great, better-for-you pizza. You don’t have to quit pizza if you’re living a healthy lifestyle because pizza isn’t quitting on you.
Not big on thick, doughy crusts full of white flour? No problem. It’s fun to play around with your pizza base!
Think of your pizza as a canvas upon which you sculpt and roast several different vegetables in order to form a neat, complete, and tasty whole. Here are our personal favourite garnishes:
Some of you may have noticed that I share more posts about my food than pictures of myself when I’m working out on my pumpupapp profile. One (slightly dumb) reason why I don’t post sweaty selfies is because I turn red when I exercise. Really red.
Though this doesn’t exclusively happen to me, I still find it quite embarrassing when other red-faced people confront me at the gym, asking whether I am okay. Do I really look that bad? Anyway, a really good reason why my posts are mostly pictures of my food is because I LOVE food, I love eating and I love snacking. I typically eat a little bit every 2 to 3 hours during the day. I am the definition of a food lover.
The other day, after eating a delicious salad with mango dressing, I was working on an assignment for university and I felt like I needed coffee. I usually don’t drink coffee, but on that day, coffee was so necessary.
Lucky for me, I found some of my homemade almond milk in the fridge (don’t worry, I will show you how to make it :D). From there, I created a healthy, sugar free frappe. It’s an incredible way to feel like you are eating something totally naughty, when, in reality, you are just eating a banana, nuts and coffee. While we’re on the subject, I’ll just mention four words: Baked Cinnamon Apple Slices. THESE will leave you satisfied, but without hungering for more. All of these recipes will satisfy your sweet cravings in a snap!
Combine all ingredients in a blender, and blend until smooth.
Soak the almonds overnight (The longer the almonds soak, the creamier the almond milk.) Place the almonds in a bowl and cover with about an inch of water. Let them stand, uncovered, overnight. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Place the almonds in the blender and cover with 2 cups of water. Blend at the highest speed for 2 minutes. So you can drink this without straining if you like rustic whole milk. (This is the way I drink it). But if you would like a smoother milk, strain the milk with a nut bag, fine mesh strainer, or fine mesh knee-high hosiery.
In a blender add all the ingredients (except the salt and pepper). Blend until smooth. Season to taste with salt and pepper. (If dressing is too thick you can add a bit of water.)
Cut the apple into slices. Place in a microwaveable dish, add the water and honey. Sprinkle with cinnamon, and place a lid on top. Nuke 4-5 minutes, depending on your microwave. Serve and enjoy!
Note* You can add some dried cranberries or raisins if you want. (I added Goji berries ’cause that was the only thing I had that day at home)
Though we’re all making smart choices, eating minimal processed foods and loading up on healthy veggies, grains, lean protein, I was wondering the other day if I was alone in thinking : Am I ever going to eat pizza, pasta or sweets again?
The answer is no, I am not the only one thinking of that and of course we are going to eat ‘cheat’ meals once in a while. But if we are going to cheat we still have to be smart.
I posted the other day about my cheat meal of the week and read that other members also think that cheat meals aren’t that bad. I don’t think it is the end of the world if we cheat once in a while. In fact, we can eat whatever we love the most! Just don’t eat it to death.
A “cheat meal” might be a way of keeping you on track in the long-term and realistically. It helps most people to stick to their healthy lifestyles, because being healthy won’t mean never having pizza, cotton candy or hamburgers again. If candies are your jam, have one or two candies. That is enough of a cheat. You don’t need a whole box of sweets. Each item counts, so don’t just lump a bunch of bad choices into one day and call it a Cheat Meal. You’ll start to feel bad about yourself and sabotage all the hard work you’re doing.
At the beginning of your new healthy life, cheating can become a problem because it easy to give up, but don´t worry. We can always have a new beginning. So if you are afraid of cheating and think that you will not control yourself (which is a lie because we can control anything we want to), I thought it would be great to satisfy our desire of a cheat meal with a healthier choice.
I’ve always been one of those people who needs something sweet. So here are two less guilty ways to indulge any sweet tooth: 1. A Healthy Vegan Caramel Sauce to serve with our protein pancakes. 2. A Carrot “Cake” Oatmeal Cookie so you don’t eat an unhealthy cookie or cake.
For the people that love to eat salty fried food or carbs like pasta I want to share with you two healthier options to eat that I read on a magazine the other day: 1. Avocado “Pesto” Pasta and Zucchini Fritters.
In a large pot of boiling salted water, cook the whole wheat pasta according to package instructions.
To make the avocado “pesto” sauce, combine avocados, basil, cloves of garlic and lemon juice in the mixer or food processor. Add olive oil in a slow stream until emulsified; set aside. Season it with salt and pepper. In a large bowl combine pasta, avocado “pesto” sauce, cherry tomatoes and corn.
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
In a bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. Preheat the oven to 325°F, and line a baking sheet with parchment paper. Drop the cookie dough into 15 rounded scoops on the baking sheet. Bake for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Place all the ingredients into a saucepan over a medium heat. Stir to combine all the ingredients and bring the mix to the boil. Keep cooking the caramel until it darkens and thickens, stirring occasionally. Once the caramel has thickened, remove from the heat and allow to cool slightly. Serve the caramel in a clean container or jar. Note* the caramel will stay fresh in the fridge for around a week.
I hope you guys enjoyed last month’s recipe (Roasted Cauliflower & Red Pepper Pasta and Spicy Tofu) as much as I did!
I’ve been cooking up a storm lately, trying new types of dishes, straying away from the basics and going more into Asian style recipes. For those interested in trying new things out, go check out my two new favourite recipes, my Asian style Tofu Tacos and/or my Tofu Katsu Curry. Both are insanely delicious and adventurous to say the least!
For many of you, we’re nearing the end of the semester, therefore a lot of our time is spent studying, writing essays, getting ready for exams. Right now, I’m in the middle of writing 3 papers and 2 seminar presentations, so I know how stressful and hard it can be to find the time to eat right and exercise.
For this recipe, I wanted to give you guys a quick, easy and versatile recipe that can be whipped up in less than 10 minutes (I timed myself today and it took a total of 7 minutes). I remembered my mom making these Vietnamese-style spring rolls a few Christmas’ ago as appetizers, and it dawned on me that it would be a perfect lunch/snack/appetizer/dinner! You can really have fun with the ingredients you put in; I love to make mine full of crunchy veggies, it’s so satisfying! As an extra, I’m also giving you the recipe for an amazing dip to go with it. Most of the time, you’ll find peanut sauces as a side dip for these rolls, but since I’m allergic to nuts/peanuts, I found this recipe for an amazing chickpea based dip that really does the trick! I found this recipe in Bonnie Stern’s Heart Smart cookbook… which I keep referring to because, let’s be honest, it’s the best!
Get your ingredients out, set the timer, and off you go!
For the rolls you will need
Super simple! Julienne your ingredients (julienne is the French term to cut your vegetables into long strips…like matchsticks) into even sizes but you don’t want them too long.
Soak your rice wrappers, according to the packaging, and then place them on a clean, dry and smooth surface. Fill with a bit of everything, then fold them like you would a burrito (bottom, side, top, and then roll).
That’s it. You can make as many as you want, as chubby as you want. And be creative with your ingredients! You can add avocado, carrots, bean sprouts, pois mange-tout, vermicelli noodles, rice, lettuce, etc. This recipe is vegan, but you can always add smoked salmon, canned tuna, crab meat, etc. You name it, you got it! You can really personalize these and that’s the beauty of this recipe.
For the pretend peanut dip, you will need
Blend it all in a food processor/blender until you get a nice consistent paste. You can always add a little water if you find it’s too thick.
There you have it lovely people! Super easy, quick and delicious recipe! These rolls are so convenient when you’re super busy and need a quick but healthy lunch on the go, or when you’re sitting at home in your favourite sweatshirt and lucky boxers studying for your exams.
Let’s talk about zucchini. For most people, this word may conjure nothing but good memories. You may even begin to visualize an entire cookbook’s worth of recipes that include them. That wasn’t the case for me. I tried to avoid zucchini as much as I could until I decided not to eat meat anymore. One day my mom called me and announced that I had to cook dinner that day. While I
like LOVE to cook (a lot), she said that I had to cook “Zucchini”. It was quite the challenge for me, but I began to read a little bit from here and there and with a splash of my own imagination something amazing was born.
2 or 3 zucchini
Capers (I didn’t have any so you can skip adding them)
A splash of vinegar
Pine nuts or cashew
Salt and pepper
It is up to your choice how many basil/mint leaves, garlic and capers you want to mince as you can make more if you choose to increase the number of zucchini.
For the knife pesto : mince together basil, mint, garlic and capers and let it aside.
Toast the pine nuts (or cashew) until they get a nice color.
Cut the zucchini in ½ -inch rounds and brown them in olive oil in a pan. What is important in this step is not to salt the zucchini until the very end because they might let a lot of water and they will not get a beautiful brown color.
After the rounds turned out brown put the “knife pesto” over them and stir slowly one or two times. Let them cook for maximum 3-4 minutes then add salt, pepper and a splash of vinegar.
If you want, you can serve them with some ricotta cheese and bread – but only if you are not on a diet.
About me: Hi! My name is Anna and my healthy lifestyle journey is long and full with ups and downs. But apart from all the bad days, I learned that you can do anything if you believe in yourself. I also own a blog : http://amariiaa.wordpress.com so fell free to follow me there as well.
Let’s just say that this hummus is so good that you’re going to come out of fall with ripped arms thanks to all of the squash you will be cutting. It’s creamy with a hint of sweetness and a kick from the Mediterranean flavours. Make it for your next dinner party or to snack on throughout the week. Dip in whole-grain crackers or chopped veggies. No matter where or how you eat it, I promise you’ll love it!
-The Healthy Maven
For the full recipe check out The Healthy Maven
Recipes posted by PumpUp member @jenac. Check out her Instagram for fitness videos too: @jenxx4
Please feel free to recreate anything you see here, and don’t forget to hashtag #MindfulMeals and tag @jenxx4 on Instagram so I can see your healthy choices!
These simple and healthy snack ideas are from PumpUp’s @jess47711.
All cooked in a pan (no certain quantities, put in as many as you want)
Microwave porridge and almond milk for one minute, to taste according to how moist you like your porridge. Add fruit (I love bananas, strawberries, and blueberries!). Stir in honey, nutmeg, cinnamon, and sultanas. Finish off with a cup of HOT water.
Preheat oven to 400C. Cut half an eggplant into long strips and sprinkle rosemary, oregano, and pepper. Roast in the over for 30 minutes to make crispy and crunchy. Enjoy with gluten free garlic dip and lemon zest.
Toss avocado and cherry tomatoes together, sprinkle pepper and thyme, crumble feta on top, and drizzle with olive oil.
Perfect for parties. Cut spelt seed bread in thick slices. Pour olive oil on a plate and add in pepper, oregano, chopped garlic, and feta.
I’m 20 years old (Australian) and used to be an elite swimmer. Now I’m getting my fitness back/health back and the hardest thing has been making sure I’m “full” and don’t snack too much on junk food. This is a huge issue while simultaneously studying at university since there aren’t many healthy options.
In saying that, most of the recipes and food I eat are extremely healthy and FILLING. The worst thing you can do is switch to a healthier lifestyle and start eating foods that leave you “empty” inside, dissatisfied or even when ingredients for food preparation are expensive and sometimes hard to find (chia seeds,acai etc.). I think that’s when people get discouraged because food is such a huge part of our daily lives!
Follow Jess on PumpUp @jess47711
My name is Caroline and I’m a Nutritionist in good ol’ southern Athens, GA. I’m addicted to every type of workout there is; I’ve tried them all. For now, my favorites include long distance running (I’ve done 2 half marathons), yoga (even though I’m not too great at it!), PureBarre, and HIIT (specifically a class here in Georgia called BLAST).
Follow Caroline on PumpUp @carolinewaters35
I like to make this when i have a little extra time in the morning. This is a better option then heading to the drive through at a fast food location in the morning.
Add non-stick spray to a pan and turn on your stove to medium heat.While the stove is heating up place your english muffin in a toaster. In a separate bowl separate your egg whites from the yolks, add a pinch of salt and pepper, and whisk with a fork until frothy. Once the pan is heated up add your egg whites and once they brown flip them over. Then you get your English muffins and place the eggs on top. I usually flip the eggs over a few times so that they fit inside the English muffin. Finally add your spinach and cheese on top and you’re set to go.
On the days where i am rushing i usually opt for a smoothie. Not only is this recipe super easy and fast to make, you also get some vitamin C to start off your day.
Directions: In a blender add in the acai, strawberries, banana, and orange juice. Mix and enjoy.
Heat up your tortilla. Once it is heated up, place it on a cutting board. Spread your ranch dressing all over the tortilla so that everything sticks together when you cut the wrap in half. If you want a healthier option you can use a mashed avocado which is just as delicious as well. Next place your turkey slices, tomatoes and spinach and wrap up your tortilla. Then you cut it in half or you can cut it into smaller pieces. I like adding carrots and cucumbers on the side to enjoy them with the wraps. Quick and easy lunch to pack and take on the go. Enjoy!
Place your dressing on the bottom of the mason jar. I like doing this first because it gets less messy. Then add your lettuce and tomatoes filling the mason jar half way. The possibilities are endless so add in all your favorite salad toppings. Then fill the other half with your tuna (or protein of choice) and top with a dash of salt and pepper. Then you seal your mason jar and when it’s time for lunch you just shake it up and enjoy!
Literally just one ingredient! When i come home from school and the gym these are the best! and literally no effort at all to make. High in fiber, 21 grams of protein, gluten free, and only 1 gram of sugar.
Open a quest bar and place in the microwave for 10 seconds. This is just going to make the bar easier to mess with. Pre-heat your oven at 350 degrees. Split the bar into 4 equal pieces and roll them into a cookie shape. Once that is done all you need to do is pop them in the oven for 8-10 minutes. Yes it was that easy! Your kitchen ends up smelling amazing once you’re done too. Enjoy!
This is a recipe post from PumpUp member Patrice (@phatzsays).
Eating healthy food when you have a tight schedule might challenging. Trust me, I find it sometimes difficult to prepare my lunch for school knowing that I could buy a slice of meat-lovers pizza or indulging myself over that ice cream cake from the convenience store. And since I’m that type of person who truly loves to eat, I would sometimes give in to temptations, meaning food trips all day! (#YOLO #CheatDayEveryday).
Kidding aside, after consuming bad food, I would personally feel uncomfortable thinking that I’d have to lose the weight I’ve probably gained, and by extension, spending extra time on workouts and detoxifying my body system.
What I’ve learned from other people who have successfully lost weight and are maintaining their ideal bodies is that determination and perseverance are the keys in order to achieve your weight goal and becoming healthy. This means having a good balance between your exercise routine and your diet. When you talk about diet, it doesn’t necessarily mean that you have to restrict yourself from eating what you want. Instead, show your creativity by using healthy alternatives to satisfy your food cravings.
Here are some of my favorite recipes I like to make whenever I go to school or I’m on-the-go (or if I just want to save my lunch money but still want to eat healthy)
BREAKFAST: French Toasts with Blueberries and Banana Bits
Ingredients: (1 serving)
LUNCH: Garlic Corn Rice with Tuna (with Apple bites on the side)
(For Apple Bites)
[Additionally, you can make whatever dessert you want but I put some apple slices with 1 tablespoon of peanut butter on the side.]
DINNER: Tuna Salad Burrito
DESSERT: Banana Peanut Butter sandwiches in honey and cinnamon
(Actually, I’ve just seen this recipe on twitter one night and tried to make it. And yes, it became one of my favorite desserts to make, most especially when I crave for chocolates or anything sweet.)
So, I hope these recipes would help you somehow on what to prepare for school or work, or if you are busy and want make something quick and easy to eat.
And always remember this quote which goes, “Never give up! Great things take time.”
I hope you achieve all your fitness goals and always choose to be happy!
Take care and Good luck!
PumpUp/ Twitter/ Instagram: @phatzsays
There’s no monkeying around with Dray’s chunky monkey smoothie. 2 tbsp peanut butter, 1 banana, 1 scoop sun warrior protein or 1 tbsp cocoa powder, 1 cup almond milk. Sh-shake it and sip away! Hope this #SmoothieSunday gives you some inspiration for the #smoothieseries :)