Tag: Vegetarian

Gingerbread Smoothie Blender Recipe, Anti-Inflammatory and Gluten Free

Gingerbread Smoothie Blender Recipe, Anti-Inflammatory and Gluten Free

If you are on a gluten-free diet, then you may miss out on some of your favorite holiday treats, including gingerbread cookies and other snacks. Luckily, with a Vitamix blender and the right ingredients, you can recreate the classic taste of gingerbread cookies in a refreshing smoothie.

This gingerbread smoothie recipe is gluten-free, dairy-free, and suitable for vegetarians and vegans. Anyone can enjoy this tasty, holiday smoothie.


This recipe uses almond milk. If you prefer, you can substitute this with coconut milk or even coconut water; though, the almond milk blends well with the other ingredients. Use the following ingredients, to whip together your own gingerbread smoothie:

  • 1 cup of almond milk
  • 2 frozen bananas
  • 1 teaspoon of raw honey
  • 1 teaspoon of vanilla
  • 1 ½ teaspoons of fresh ginger (anti-inflammatory)


Gingerbread Smoothie Directions

You may want to thaw the bananas slightly, before making your smoothie. Pour the almond milk in your Vitamix mix. Add the bananas and honey. Mix for a few seconds and then add the rest of the ingredients. Blend on high for about thirty seconds, or until your mixture has a smooth and creamy consistency.

If you want, you can switch molasses for the raw honey; though, the raw honey is a healthier option. Using the ingredients listed, this 32-ounce smoothie has 210 calories, 53 grams of carbs, and 2 grams of protein. This drink is best when consumed immediately. If you need to store leftovers, store the extra smoothie in your fridge and drink within 24 hours.

Do not use this drink as a meal replacement – it should be treated as a snack. Reward yourself with a gingerbread smoothie after you get home from work or after supper. This recipe only takes a few minutes to prepare – much faster than cooking a batch of real gingerbread cookies.

If you want to tweak the flavor of this smoothie, consider using a pinch of nutmeg or a little extra ginger. For those that find the taste of almond milk too strong, switch to coconut milk, this may help recreate the taste of the dough.

During the holidays, it can be hard to find traditional snacks and treats that you can eat while on a gluten-free diet. This gingerbread smoothie does a good job of simulating the taste of fresh gingerbread cookies, whipped together in a blender, without the added sugar that you would get from the real thing.

This recipe is essentially a basic banana and milk smoothie, which is one of the most common bases for a smoothie.  In this gingerbread smoothie recipe, the use of raw honey, vanilla, and ginger helps to replicate the taste of gingerbread. The raw honey is a great sugar substitute and can be used as a sugar substitute in a number of recipes.

As the holidays approach, do everything you can to stick to your diet plans. As tempting as fresh gingerbread cookies can be, there are healthy alternatives. In addition to this gingerbread smoothie recipe, look for other holiday smoothie recipes that you can easily make with a Vitamix blender.

Recipe: Quinoa Asparagus Salad

Recipe: Quinoa Asparagus Salad

A Delicious Vegetarian Dish that serves as a complete protein. Recipe and instructions by Proline Organic expert Thomas DeLauer.

Eating healthy and organic is expensive, it takes so much time and effort, and it tastes horrible… Right? This couldn’t be further from the truth, and this easy, inexpensive and delicious Quinoa Asparagus Salad is the perfect recipe to debunk all of those health hindering rumors out there. This salad is packed full of enough vitamins, nutrients, protein and layers of flavor to make meat eaters, vegans and vegetarians alike line up and sing Kumbaya in the organic section of the nearest grocery store. Yes, it’s THAT good. Enjoy this powerhouse of a salad all on its own or add your favorite protein to give it that extra “wow factor” (my favorite is topping it with a wild caught salmon steak!). It is even an awesome option to take along with you as a cold lunch the following day. After all, they say revenge is best served cold, and this dish will have you looking amazing and (tactfully) serving up all kinds of revenge on a silver platter at your next high school reunion.

Quinoa Asparagus Salad

1 cup dry quinoa
1 large haas avocado
1 cup cherry tomatoes
¾ cup cooked asparagus
2-3 cups mixed greens
¼ cup Bragg Ginger and Sesame salad dressing
Pink Himalayan salt, to taste

Cook the quinoa according to package directions, being sure to thoroughly rinse the quinoa prior to cooking.

Meanwhile, halve the cherry tomatoes and segment the cooked asparagus into ½ to 1 inch slices. Next, peel and dice the avocado and give the mixed greens a rough chop. Set all of the veggies aside.

When quinoa has finished cooking, transport it to a large bowl, then add the mixed greens and asparagus. Toss lightly with a fork. Next, add the cherry tomatoes, Bragg Ginger and Sesame salad dressing, and Pink Himalayan salt to the quinoa, and toss a second time.. Lastly, because they are soft and fragile, carefully toss in the haas avocado, being sure that it is well dispersed throughout the salad.

Enjoy immediately as a main dish or as a side dish to the protein of your choice, or refrigerate and enjoy a healthy blend of flavors at your convenience.