Name: Strawberry Shortcake Smoothie
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: 1 handful frozen organic and/or local strawberries ((about 5-7 small or 3-4 large)); ½ cup frozen riced cauliflower or florets; 2 small (1-2 inch) chunks frozen banana; 2 tbsp old-fashioned rolled oats; 1 tbsp vanilla protein powder; 1 pitted date; 1 cup unsweetened non-dairy milk; dash cinnamon - optional

Jump to Recipe Print Recipe

I know, I’m really on a kick with the dessert-themed names but how else would I get you to try cauliflower for breakfast?! I love starting the day off with a veggie boost (especially when it tastes like cake 🙂 ), and it’s always a good idea to keep the sugar level in check — even when it’s in the natural form of fruit.

This delicious smoothie was inspired by the amazing strawberries available right now — you can’t beat summer berries! It’s perfectly sweet, with a hint of vanilla and a subtle cake-like texture from a couple tablespoons of rolled oats.

Buy local!

I’m lucky enough to live a few blocks from Union Square so I go to the Greenmarket as often as I can (it’s out there four days a week all year!). It’s made me realize how much better local, in-season produce can be, and strawberries are the latest hit — I had to physically remove the carton from Ross’ hands to get this picture.

And of course when produce tastes better, it usually means it’s fresher and therefore more nutritious. When you think about it, it just makes more sense to eat food that hasn’t been traveling from across the country (or world!) to get to you — and it’s better for the environment and local economy, too.

For more info about buying fruits and vegetables, take a look at my Organic Produce Guide.

And speaking of the environment…

Introducing my new favorite eco-friendly product

I’ve been gradually working on reducing waste in the kitchen and at home, and cutting out single-use plastic wherever possible is key. The good news is that a lot of the reusable products I’ve found actually work better than their disposable alternatives. These silicone food storage bags are a great example — I especially love using them to freeze produce, baked goods and even sauces because they prevent food from getting that annoying freezer burn.

…and your new favorite summer smoothie!

Strawberry Shortcake Smoothie

Perfectly sweet and refreshing, this smoothie will power you through hot summer days!

Print Recipe

Prep Time 3 mins

Cook Time 2 mins

Total Time 5 mins

Course Breakfast, Snack

Servings 1

Ingredients

1 handful frozen organic and/or local strawberries (about 5-7 small or 3-4 large)
½ cup frozen riced cauliflower or florets
2 small (1-2 inch) chunks frozen banana
2 tbsp old-fashioned rolled oats
1 tbsp vanilla protein powder
1 pitted date
1 cup unsweetened non-dairy milk
dash cinnamon - optional

Instructions

Add all ingredients to a blender (I use a NutriBullet) and blend until smooth. Add more fruit or cauliflower to thicken it, or more milk if it's too thick. Enjoy right away with a wide stainless steel straw.

Notes

Strawberries: Freeze them whole or cut in half if they’re large, but don’t toss the stems! They’ll blend right in. Strawberries are high on the Dirty Dozen list so make sure to buy either organic or from a good-quality local farmer.

Banana: Peel a ripe banana and cut it into 1-inch pieces; keep in the freezer - I love these reusable silicone bags.

Cauliflower: I like to use frozen cauliflower rice because it blends easily (I buy it at Trader Joe’s and Whole Foods) but you could also use florets - either buy a frozen bag or steam fresh florets and then freeze them.

By the way, use the rest of the rice to make my Coconut Lentil Curry 🙂

Protein Powder: I like Sunwarrior Organic Plant-Based Protein - Warrior Blend and Classic Plus. If you don’t use protein powder, add a tablespoon of hemp, chia or flax seeds, plus ½ tsp vanilla extract.