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Coconut + Matcha Protein Pancakes


Lets address the elephant in the room right off the bat - Yes. This is a "healthy" pancake recipe.

Yes, this recipe includes spinach, matcha powder and apple cider vinegar. 

Yes, I said spinach and NO you can't taste it. I promise.


So if you are looking for a healthy, high powered meal to start your day or fill you up post workout, then you have found your new, very green, best friend.


It is no coincidence that I am posting this so close to St. Pattys day. I've had pancakes on the brain lately (can you tell I miss my job making breakfast for guests every morning). I was thinking about different combinations of flavors, different textures, different colors and that's when it hit me - last year I made an incredibly healthy and nearly spot-on version of a 'Shamrock Shake' and this year (check that out, btw) so this year I wanted to bring a little health to another tasty treat. Not that green pancakes are a St. Pattys day thing but hey - you only live once and if you want to start this often indulgent holiday off right, this is your recipe!


Don't let the look of these guys scare you, the whole process is honestly SO EASY and in terms of equipment all you need is a blender and a skillet. It's basically a riff on my old standby gluten-free 'blender' pancakes but with a few modifications to make it more fun, festive, high-powered and I start by adding matcha powder and spinach to create the green color and to give you an extra boost (matcha is green tea powder loaded with clean caffeine) and some extra minerals (spinach has them all). And again, I promise you CANNOT taste the spinach - the earthy matcha, vanilla protein powder and sweet coconut completely mask it's flavor. These are really good, pure and simple.

Give this recipe a try and let me know how you like it!

Makes: 6 pancakes (serves 1-2) • Prep Time: 5 minutes • Cook Time: 15 minutes


  • 1 ripe banana
  • 1 cup GF rolled oats
  • 1 cup lightly packed baby spinach
  • 2 tbsp. vanilla protein powder (I used Vega Vanilla Protein + Greens Powder)
  • 1 tbsp. coconut oil *optional
  • 2 tbsp. coconut flakes *optional
  • 1 tsp. chia seeds *optional
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


  • 1 cup coconut milk (I used the Califa farms brand, but any plant milk will do)
  • 1/2 tsp. apple cider vinegar


Coconut flakes, pumpkin seeds, Lavva Plant Based Yogurt (plain), Maple Syrup


Combine all wet and dry ingredients in a high speed blender and process on high til the batter is totally smooth.

Allow the batter to sit and thicken for 1-2 minutes as you heat a non-stick skillet on medium heat.

Pour apx. 1/3 cup of the batter into the skillet and use the back of a spoon to help spread the batter into a circular shape (it will be a little thick so the spoon does help).

Cook on the first side on medium heat for apx. 1.5 minutes or until you see a few bubbles and the edges look done. Spray a spatula with a light coating of coconut oil spray and flip the pancake - cook on the other side for apx. 45 seconds to one minute until the pancake puffs up slightly and is golden brown on both sides. 

NOTE: With this recipe, I cook one or two pancakes at a time. If your skillet is huge and you have good control of your stoves heat, by all means make more but I find that slow and steady wins the race with these bad boys - you can always keep your oven warm and stick them in there on a sheet tray so they don't get cold.




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Go-To Green Smoothie

This green smoothie is your new go-to - whether you're feeling low-energy, like you have poor digestion or just like you need a green boost. The recipe below makes enough for four 16oz. servings but I'll usually drink a full liter at once (for extra health, you know) - the leftovers store well in the fridge, although you will notice some separation, just shake it up and be on your way.

After drinking this smoothie I instantly feel more alert, balanced and nourished - my digestion improves and I (almost) feel like running up a mountain. It sort of has the same effect as coffee.... but better for you and well, green. This smoothie isn't super sweet and that's kind of the point - it is designed to be nutrient packed but still super tasty. If it's too tart for you, you can always add a date or two to help round out the flavor.

In my opinion adding fresh herbs makes this smoothie, they add a freshness that just can't be beat - I like parsley, cilantro and mint because they are ideal for digestion but you can add whatever you have on hand.

Adding nuts is optional but I do urge you to consider it as plenty of research shows that the fat soluble nutrients in greens is better absorbed in the body when consumed with a healthy source of fat. Brazil nuts are my go-to because they also give me my daily dose of selenium. 

The best part about a green smoothie like this is that it is totally customizable - the measurements below are my rough guide for creating a balanced, nourishing, great tasting smoothie but I urge you to adapt the recipe to match what you have on hand and what tastes best to you. I love the combination below as a guideline but I often make a green smoothie when I know I need to clean out the fridge and therefore it's always a little different. I sometimes like to add cucumber for extra hydration, chia seeds for better digestion, maca powder for hormonal balance, banana for sweetness and potassium or avocado for an extra creamy boost. Listen to your body and add what feels right to you - as long as you have a balance of greens, sweet fruit, acidic fruit and liquid you really can't go wrong!

What do you like to add to your green smoothies?

Serves: 4 16 oz. servings • Prep Time: 5 minutes

  • 2 packed cups fresh spinach or kale
  • 1 full head romaine lettuce
  • handful parsley
  • handful cilantro
  • handful mint
  • 2" knob ginger, no need to peel
  • 1 large grapefruit or 2 lemons, rind removed
  • 3/4-1 cup fresh/frozen mango or peaches for similar flavor
  • 2-3 cups water or coconut water
  • 2 brazil nuts or 2 tbsp any other nut/nut butter

1. Add all ingredients to a high speed blender and blend on high until fully incorporated - you may need to use the tamper to help move the ingredients.

2. To enjoy immediately, pour over ice or store in the fridge for up to 2 days. 




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Healthy Vegan Shamrock Shake

Confession: I actually haven't ever had a real, McDonalds Shamrock Shake BUT I've done a lot of research and talked to a lot of people who enjoyed them in years past. To be honest, I have always wondered why that glowing green milkshake tasted like mint and vanilla - "what does that have to do with St. Pattys?", I would wonder. But, the more fun side of me embraces the Shamrock shake as a totally made up kitchy American tradition that people who crave healthier, plant based options should get to enjoy as well.

When developing this recipe I wanted it to be as nourishing as possible while still being a totally dessert-like indulgence that hit all the same flavor notes as the original (minus the processed grossness). My version only contains whole food, plant based ingredients - thats right, no food coloring, dairy or artificial flavors here ...and, according to those who have tasted a Shamrock shake, this version totally has it going on. This thing is frothy, creamy and totally shake-like, even though it is technically a smoothie. 

The recipe involves many green ingredients to ensure the color is as Irish (?) as possible - zucchini, spinach, mint and avocado - yes, Irish.  By the way, if you've never tried zucchini in your smoothies, you really should - it adds the same creamy texture as bananas but without the sweetness - great for those times you want to keep things lower in the glycimic index. The avocado adds to the richness and the mint give it the classic 'shamrock-i-ness'.

The traditional drive-thru shake is topped with whipped cream and cherry but I opted for a drizzle of vegan chocolate shell because who doesn't the combination of mint and chocolate?...Sounds better than mint and cherry to me. LOL

Anyway, let me know if you try my healthy, plant based version of a Shamrock shake and how it compares to the original.

Serves: 1-2 (depends of if you want it as a meal or a snack) • Prep Time: 5 min

Healthy Vegan Shamrock Shake

  • 1 frozen banana
  • 1 small frozen zucchini
  • 1 packed cup spinach leaves
  • Handful fresh mint leaves
  • 1 cup plant milk
  • 2-4 ice cubes, depending on how icy you want it
  • 2 pitted medjool dates (or sub maple syrup)
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure peppermint extract (optional)
  • 1/4 avocado

Vegan Chocolate Shell

  • 1 tbsp. coconut oil
  • 1 tsp. coco powder
  • 1 tsp. sweetenner of choice

1. In a high speed blender, add all ingredients except avocado and blend on high till frothy and well combined. 

2. Once fully blended, plus in the avocado till just combined and the mixture is icy and creamy.

NOTE: Blending the avocado in at the last second is optional, you can totally chuck it in to start but from testing I realized that resulting texture is a bit too whipped and fluffy if your goal is to stay true to milkshake texture. 

3. Add to a chilled glass and top with chocolate shell or vegan whipped cream!

A leprechaun stole me shake! Just kidding, I drank it all. 

A leprechaun stole me shake! Just kidding, I drank it all. 




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