breakfast today was overnight vanilla-chia oats topped with banana, pomegranate seeds, blueberries and dark chocolate!
The Collegiate Vegan turned three today!! And what’s a better way to celebrate three years of blogging than with a giant platter of nachos for dinner? I went a little (a lot) overboard tonight, so this recipe is plenty to serve 4-6 people.
- 1 bag of tortilla chips, any kind
- 1/2 can of black beans (rinsed and drained)
Plain soy yoghurt with cinnamon, dried cranberries, dried apricots, pumpkin and sunflower seeds
I have an idea why don’t we have orchards instead of factory farms and then the enviornment will die slower and people will die slower
Watermelon Lime Smoothie
Citrus and summer melons are delicious together! This smoothie combines sweet watermelon and honey with tangy lime and fresh mint for a breakfast or snack that highlights the best flavors of the season.
TIME TO TABLE:
10 minutes prep.
1 cup chopped seedless watermelon
½ cup almond, soy or coconut milk
2 large mint leaves
1 teaspoon honey
4 to 5 ice cubes
¼ cup fresh Paramount Citrus lime juice
1. Add the watermelon, milk, mint leaves, honey and ice cubes to a blender. Pulse or puree until all ingredients are blended.
2. Pour in the lime juice and pulse two to three times to incorporate it into the smoothie. Pour into a glass and serve cold.