More smoothie action!

So the beginning of my week has gone pretty much as last week ended…with some epic smoothie action. I am still going with my gluten free challenge, today is day 7 and I definitely feel better in body and mind without gluten. My energy levels are through the roof right now even though I am working out more than normal.

So without further ado here is some smoothie action:

Watermelon Strawberry Green Monster

Watermelon and Strawberry Green Smoothie

  • 300ml soy milk
  • 1 frozen banana
  • 50g Strawberries
  • 2 Large pieces of watermelon
  • Massive amounts of Spinach

Yum! Very refreshing! Probably needed less liquid as the watermelon would have added a lot of liquid by itself.

Mixed Berry Green Monster

Mixed Berry Green Monster

  • Flaxseed
  • 250ml Soy milk
  • Pea Protein Powder
  • 1/2 punnet blackberries
  • 1/2 punnet raspberries
  • 1 Frozen Banana
  • 1/4 of an avocado
  • Spinach
  • A sprinkle of cinnamon

Not the prettiest smoothie, but it was absolutely delicious, especially with the addition of the cinnamon. This was the first time I used avocado in a smoothie and it made it so lovely and creamy!

Other things have been consumed this week aside from smoothies 😛 :

Lentil Chilli

Lentil Chilli (Serves 4)

  • 1 litre Vegetable Stock
  • 1 small onion chopped
  • 1/2 bell pepper chopped
  • 3 garlic cloves crushed
  • 2 medium carrots chopped
  • 2 stalks of celery chopped
  • 4 medium sized chestnut mushrooms chopped
  • 2 tsp chilli powder
  • 120g dried green lentils
  • 1 Can chopped tomatoes
  • Handful of fresh chopped coriander

Bring 750ml veg stock up to simmer in a large pan. Cook onion, pepper and a crushed garlic and cook until onion is translucent and pepper has softened. Stir in the remaining vegetables and chilli powder and cook for another minute. Then add lentils, chopped tomatoes and remaining stock. Bring to the boil and reduce to simmer for 30 minutes partially covered. Then cook for 10 minutes uncovered or until lentils are tender. Remove from heat, stir in the coriander and serve.

This was really nice and hearty. It also made loads, so I had loads of portions to freeze for another time. I love finding random frozen meals in the freezer!

Today featured more smoothie action:

Watermelon and Grape Green Smoothie

Watermelon and Grape Green Smoothie

  • Flax seed
  • 250ml Soy milk
  • Frozen Banana
  • Pea Protein Powder
  • 2 large watermelon fans
  • 100g black grapes
  • Large amount of Spinach

This was really tasty, very refreshing after this mornings run. Watermelon in smoothies rules!

This months challenge as well as the smoothie challenge was to buy a new ingredient every week, this week it was aubergine (eggplant). I have always eaten aubergine when out but never actually bought it myself, no idea why. So I purchased some this week and used it in this recipe for a vegan eggplant lasagna which I adapted.

Eggplant Lasagne (Serves 3)

  • Slice a large eggplant into vertical strips and press out any moisture, also press half a block of tofu.
  • In a small amount of vegetable stock cook 1/2 a chopped onion and 1 crushed clove of garlic until translucent. Then add some chopped tomatoes, hint of tomato puree and tomato ketchup, 1 medium carrot finely chopped, 1/4 bell pepper, 2 medium size chestnut mushrooms and some italian herbs. Bring to the boil and simmer until the vegetables are almost cooked.
  • Meanwhile in a food processor blend the pressed tofu, a massive handful of spinach, 2 tsp of nutrional yeast, 1 tsp of coriander, 1 tsp mixed italian herbs, 1 garlic clove and a hint of cayenne pepper, until smooth.

Tofu spinach sauce...yum

Then layer 1/2 vegetable sauce, eggplant, 1/2 tofu mixture, eggplant, remaining tofu mixture, eggplant and top with the remaining vegetable sauce. Sprinkle with some nutritional yeast. Cover with foil and cook for 20 minutes, then continue to cook uncovered for another 20 minutes or until the aubergine is cooked through. Then eat. Bliss.

Eggplant Lasagne

One of my favourite veggie meals was lasagne and I have never attempted a vegan version, so I was really chuffed with the outcome. It was delicious. That tofu spinach sauce is soooo good! Next time I will make it in a smaller dish so it looks a little prettier as I had to spread most of the ingredients out a little thinly in places.

I finished up today with….you guessed it a smoothie. Double smoothie action today! This time it was a fruit one though:

Pretty Berry Smoothie

Pretty Berry Smoothie

  • 200ml soy milk
  • Frozen Banana
  • Scoop of pea protein powder
  • Handful of blackberries
  • Handful of raspberries

Fruitilicious! Now onto week 2 of my gluten free challenge, expect more smoothies :P. Tomorrow I will post a full recap of week one.



10 Responses to More smoothie action!

  1. LOVE the look of the tofu lasagne- I love blended tofu so much and have only found a couple of uses for it so far.

  2. ooo that lasagna soundss amazing!! so much smoothie here!

  3. All those recipes look delicious :-) I like the idea of a non-cheesy lasagna. I’m not vegan, but the cheese is sometimes overpowering.

  4. Yes, I’ve had that experience with watermelon making for a very watery smoothie! tasty though :)

  5. So many lovely smoothie recipes!

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