Recipe: Blueberry Maple Tahini Smoothie

When it comes to breakfasts, I tend to eat in radical patterns, where you’ll see one dish on my menu for weeks upon weeks (seriously, egg muffin cups lasted almost a year and a half) until they are replaced by some new delicious discovery, only to make their way back again just when you least expect it.

Right now, I’m ~berry~ into my Blueberry Maple Tahini Smoothie. It has out-of-this-world volume packed with subtly-sweet flavor that will leave you satisfied until the next meal. Plus, it includes peanut butter, and I am a firm believer in starting (and ending) each and every day with PB. If you don’t know, now you know.

Blueberry Maple Tahini Smoothie (yields 1)

  • 1 cup riced cauliflower, frozen
  • 1/4 cup wild blueberries, frozen
  • 1 cup unsweetened vanilla almond milk, split into 3/4 cup and 1/4 cup servings
  • 1 scoop vanilla protein powder (Check out Market Pantry, Tone It Up, and Aloha!)
  • 1 tsp tahini
  • 1 tsp pure maple syrup

Directions: In a blender (I use a Nutribullet), combine frozen riced cauliflower with 3/4 portion of almond milk and blend until cauliflower is completely smooth. Because the cauliflower is so thick (thicc πŸ˜‰ ) you may need to periodically break up mixture with a spoon to blend it entirely. Add in remaining ingredients, including additional almond milk if the mixture is too thick until blended into a beautiful purple hue. Carefully pour into a bowl or glass (no spills!) and top with 1 tbsp of your favorite nut butter. Eat by the spoonful.

If you prefer a sweeter taste, use 1/2 cup cauliflower rice and 1/2 frozen banana, or add a whole date into the mix!Β 

 

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