Hummingbird Cake Smoothie | Silk

My husband makes smoothies every morning. The whir of the blender echoes through the house and I know that there is some combination of bananas, strawberries, greens and protein powder happening in that blender jar. Nutritious, yes, but also ho-hum.

I'm all for smoothies, but it's easy to get into a rut and enter the realm of "Blender Boredom." And there's just no excuse for such things, especially when a little creativity is all that's required to make something that's exciting to sip on.

Left to my own devices, I can't help but create smoothies that resemble my favorite thing: Dessert. 

I mean, it's not like I'm tossing a piece of cake in the blender along with my fruits and veggies... but I see nothing wrong with making my mouth think I am. 

What happens when you combine banana, pineapple, vanilla, cinnamon, pecans & creamy Silk Cashewmilk? You get a Hummingbird Cake smoothie.

Hummingbird Cake is a popular Southern spice cake that happens to have many of the same ingredients that work well in a smoothie. The tender cinnamon-spiced cake is anything but dry with mashed banana and sweet crushed pineapple incorporated into the batter and smooth cream cheese frosting slathered on top. Crunchy pecans lend some texture and nuttiness to this yummy dessert.

Eating a slice of Hummingbird Cake on-the-go? Probably not the easiest task. But whipping up a tasty {and guilt-free} alternative for the road? Totally doable.

So, if like my dear husband, you're going to blend up a smoothie every day... why not make it an enticing one?

Silk's recipe page has a multitude of exciting "Smoothie Solutions" made to banish "Blender Boredom": Lemon Cream Pie Smoothies, Chocolate Covered Cherry Smoothies, Silky S'mores Smoothies... you won't know if you're in your kitchen or at a bakery!

Have some creative ideas of your own?  Silk's Smoothie Solutions contest, live from May 4 to June 5. {Nab a coupon by signing up for Silk's Newsletter!}

Hummingbird Cake Smoothie

1 banana {frozen for a creamier texture}
3 tablespoons crushed pineapple
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
2 tablespoons chopped pecans
4 ounces Silk Original Cashewmilk

1. Place all ingredients in a high speed blender. Blend until smooth.

2. Pour into a glass and garnish with extra pecans, if desired. Enjoy!

This conversation is sponsored by Silk. The opinions and text are all mine.

Creamy Choco-Cashew Banana Smoothie | Silk Cashew Milk

I gained a grand total of 26 pounds during my pregnancy. That's not a whole lot, I know, but it's enough to make you freak out a little bit once you're holding a bundle of love in your arms and still have handles of love pouring out over the tops of your jeans. Sure, pudge is the least of one's concerns when you're caring for a newborn, but in moments of lucidity there are still daydreams of wearing pants without an elastic waist once again someday. {I'm not gonna lie, though. Maternity pants are comfy.}

Thirteen of those pounds were immediately lost after giving birth, and over the next few weeks, a few more pounds were shed here and there. But, as luck would have it, my son was born right around the holidays which meant that I basically subsisted on Christmas cookies for the first month of his life. I wish I were kidding.

Anyway, I imagine that a diet consisting of holiday foods and a goal to lose baby weight aren't exactly considered a perfect match. Rats.

I've only got about 7 {stubborn} pounds left to lose until I'm back to my pre-baby weight, but I'll tell you what else I've still got: A sweet tooth.

Luckily, I've found some sneaky ways to enjoy a sweet treat without sabotaging progress. Like luscious, creamy smoothies that taste like a milkshake.

Though I've used almond milk for quite a few years, I was intrigued when I discovered that Silk came out with their newest non-dairy milk -- Cashewmilk. I pink puffy heart cashews. Always have. I remember picking them out of mixed nut canisters as a kid and leaving a sad, cashew-less collection for the next unsuspecting snacker. So cashewmilk just sounded like a genius idea to me.

And I was right. It is super creamy and rich... a perfect addition to this Choco-Cashew Banana Smoothie. With 50% more calcium than dairy milk but only 60 calories per serving, it's a great option for smart sipping. It's the perfect match of smooth, silky taste and fewer calories.

 

Combined in this smoothie with Silk's Dark Chocolate Almond Milk {another favorite} and frozen bananas, it becomes a treat reminiscent of something you'd pick up at a drive-thru window. Paired with an untamable sweet tooth, it's everything you crave without the guilt factor. I'd say that makes a pretty good match, too.

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Choco-Cashew Banana Smoothie

1 banana, cut into chunks and frozen
1/2 cup Silk Dark Chocolate Almond milk, frozen into ice cubes
1/2 cup Silk Cashewmilk*
Roasted cashews for garnish if desired

1. Combine all ingredients in a high speed blender. Blend until completely smooth.
2. Top with roasted cashews if desired. Enjoy!

*If your smoothie is too thick and you have trouble blending, add a bit more cashewmilk.

This conversation is sponsored by Silk. The opinions and text are all mine.

Coming Clean: Blueberry-Ginger Cobbler Smoothie

Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure?

Ice cream.

The most heavenly combination of my two favorite {naughty} things: sugar and dairy.

I have been so very good and, before my vacation a few weeks ago, I didn't cheat at all. But, tell me... how was I supposed to pass up an ice cream cone from the ever-lauded new phenomenon that is Smitten Ice Cream?

Yeah. That's what I thought.

{P.S. I'll be telling you a little more about our San Francisco/Napa food experiences very soon!}

Anyway, smoothies have sort of become my go-to for staving off ice cream cravings. They're sweet, creamy, and satisfying, but have the added benefit of actually being good for you, too! You can make them out of just about anything you have on hand, and they're super quick to throw together... not to mention, they're highly portable for the days when you've got to eat {or drink} on the run.

I have experimented with a variety of flavor combinations that have been absolutely delicious:

Banana + Almond Butter + Coconut Milk {in the carton}

Orange + Almond Milk + Banana + Greens

Pineapple + Banana + Coconut Milk {in the can}

It's almost hard to make a smoothie that isn't fantastic.

Today I'm sharing a fun concoction inspired by Clean Cuisine, which I've deemed a culinary bible for those trying to get the hang of the anti-inflammatory diet lifestyle.

The Blueberry-Ginger Cobbler Smoothie

Packed with antioxidants from the dark-skinned berries, anti-inflammatory properties from ginger, fiber from oats, omega-3s from walnuts, and rounded off with sweet dates and creamy coconut milk... it packs a pretty healthful punch, not to mention tricks your sweet tooth into thinking it got its way.

The next time you're tempted to dive into a pint of the creamy stuff, give this a try first. It's all the goodness and none of the guilt you're seeking for a cool summer treat!

Blueberry-Ginger Cobbler Smoothie
Adapted from Clean Cuisine

1/4 cup raw rolled oats {you can use gluten free if you prefer}
2 tablespoons walnuts, roughly chopped
2 pitted dates, soaked in warm water to soften
1 teaspoon fresh ginger, grated
1 cup frozen blueberries
1 handful raw spinach
1 cup coconut milk* or almond milk
1/2 cup ice

1. In a high speed blender, process oats and walnuts until pulverized.

2. Add dates, ginger, blueberries, spinach, coconut milk and ice and blend until smooth.

*I use So Delicious Brand Unsweetened Coconut Milk Beverage, which is different than that coconut milk you will find in a can.