You may have had pumpkin bread, zucchini bread, and banana bread, but have you tried an Acorn Squash Bread recipe?! It is a flavorful bread that carries the cozy aroma of the fall season.
This recipe has a slightly nutty flavor and is lightly spiced with ground cinnamon.
Why I Love This Flavorful Acorn Squash Bread
This is my new favorite fall treat and I love that this recipe comes together in just one bowl and doesn’t require an electric mixer. It has just the right amount of sweetness for me however, if you want this recipe to be more sweet, you can add a sweet cinnamon spiced glaze.
This is a delicious quick bread recipe that is a great addition to your baking rotation. This recipe can be made into squash muffins or dressed with a sweet glaze and toasted pumpkin seeds.
I am growing acorn squash as one of the winter squashes in the garden but you can find acorn squash in most farmers markets and the grocery store around fall and winter.
Ingredients
Acorn squash (about 2 cups pureed)
Unsalted melted butter, plus more for greasing the pan
All-purpose flour
Whole wheat flour
Baking powder
Baking soda
Ground cinnamon
Kosher salt
White sugar
Eggs
Greek yogurt
Vanilla extract
Optional ingredients: chopped toasted walnuts or chocolate chips
Step By Step Instructions
Step 1: Prepare Homemade Acorn Squash Puree
Cut the acorn squash in half and remove the seeds.
Roasting: Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
Air Frying: Preheat your air fryer to 400°F (190°C). Cut the squash halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender.
Once your squash is cooked, cool slightly, then scoop flesh out from the outer skin. In a large bowl, mash squash with a potato masher until smooth. Alternatively, you can puree it in a blender or food processor until smooth.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan with butter, andcooking spray, or line it with parchment paper.
Step 3: Mix Wet Ingredients
In a large mixing bowl combine approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.
Step 4: Add Dry Ingredients
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the squash mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Bake
Pour the batter into the prepared bread loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice with a sharp knife and enjoy!
Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.
How To Serve Acorn Squash Bread Recipe
You can serve this bread warm with a little butter and coffee as a sweet treat with breakfast. Alternatively, you can serve this as a warm dessert. I like to serve this in a small bowl with vanilla ice cream, whipped cream, and a drizzle of maple syrup.
How To Store This Acorn Squash Bread Recipe
Short Term Storage:
After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
Week-long storage:
Wrap the cooled bread in plastic wrap or foil, or place it in an airtight container. Store it in the refrigerator for up to a week.
Long-term storage:
I like to make this Acorn Squash Bread in advance and freeze it for later. Freezing is my favorite storage method because it allows me to have this delicious treat ready to go whenever guests arrive. I simply take it out of the freezer, let it thaw, and serve it with coffee for breakfast or warm it up as a cozy dessert paired with ice cream.
Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe zip-top bag. Label the bread with the date and freeze it for up to 3 months. To thaw, place the bread in the refrigerator overnight or let it sit at room temperature for a few hours. You can also reheat individual slices in the microwave or oven.
½cupunsalted melted butter, plus more for greasing the pan 1 stick
1cupall-purpose flour
½cupwhole wheat flour
1½tspbaking powder
½tspbaking soda
1tspground cinnamon
½tspkosher salt
¾cupwhite sugar
2large eggs
½cupGreek yogurt
1tspvanilla extract
Optional: toasted walnuts or bittersweet chocolate chips
Instructions
Step 1: Prepare Squash
Cut the acorn squash in half and remove the seeds. Roasting: Preheat your oven to 400°F (200°C). Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.Air Frying: Preheat your air fryer to 400°F (190°C). Cut the halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. Allow the acorn squash to cool slightly, then scoop out the flesh. In a large bowl, mash squash with a potato masher until smooth. Alternatively you can puree it in a blender or food processor until smooth.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inch loaf pan or line it with parchment paper.
Step 3: Mix Wet Ingredients
In a large bowl, stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.
Step 4: Add Dry Ingredients
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.
How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries
I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.
Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.
Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.
Ingredients
This homemade strawberry sauce recipe is both simple and versatile.
Here’s what you’ll need for this easy sauce:
Ripe Strawberries
Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.
Lemon
Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!
Sugar
For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.
Adjust the ratio of ingredients to suit your taste buds!
How To Make This Homemade Sauce With Frozen Berries
Cook the Frozen Strawberries:
Place the frozen strawberries directly into a medium saucepan.
Add the sugar and lemon juice to the pan.
Cook the Sauce:
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer:
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional – Blend for a Smooth Sauce:
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Add Lemon Zest (Optional):
Stir in the lemon zest during the last minute of cooking if desired.
Cool and Serve:
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Foods to Pair with Your Simple Strawberry Sauce
This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:
Ice Cream Sundae
This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.
Other Desserts
Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.
Yogurt Parfaits
I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.
Strawberry Smoothies
Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.
Oatmeal
Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.
PBJ Wraps
When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.
Strawberry Lemonade
This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.
Storage of Strawberry Sauce
If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.
Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.
For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.
Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.
Cook the Sauce
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional - Blend for a Smooth Sauce
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Cool and Serve
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Today, I am unveiling a homemade marvel, an irresistible blueberry drop biscuit. These better-than-Bojangles blueberry biscuits are bursting with the natural sweetness of blueberries and buttery flakey love. Furthermore, they are so much better than a copycat recipe.
Why I Made This Recipe
There is a special place in my heart for biscuits. In fact, during my undergraduate years, I dedicated my experimental foods project to exploring dairy milk alternatives in drop biscuit recipes. You could say I’m a true “biscuit enthusiast.”
However, my reasons for creating this recipe go beyond my love for biscuits.
Blueberry Season: Blueberries are in season! What a great way to use up some of your latest summer blueberry hauls. However, when blueberries are not in season, I always have a bag of frozen blueberries in the freezer (it’s Jacob’s absolute favorite food). And, frozen blueberries work just as well in this recipe.
Easy: Perhaps it’s the countless times I made drop biscuits during that undergraduate experimental foods class, but making biscuits is a breeze. They are ready in under an hour with zero proofing time, chilling time, or any lengthy waiting time.
Even after devouring a multitude of biscuits that year, my love for them remains unwavering.
Comfort food Perfect for Sharing: Few things can rival the comfort of a warm biscuit slathered with butter.
Sure you could share a plate of box brownies, or break and bake cookie dough, but sharing a batch of made-from-scratch, freshly baked biscuits takes sharing to a whole new level of “caring”. Trust me, this recipe is a crowd-pleaser. I would know, I’ve shared these biscuits on numerous occasions.
Ingredients For Bo Berry Biscuits with Lemon Glaze
Biscuits
Bread Flour or all purpose flour
Baking Powder
Kosher Salt
Sugar
Cold Butter
Fresh or Frozen blueberries
2% milk or buttermilk
Lemon Zest
Vanilla extract
Sweet Lemon Glaze
Lemon juice
Powdered sugar
How to Make Bojangles Bo-Berry Biscuits with Lemon Glaze
Blueberry Biscuits
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a separate bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
The Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving you homemade biscuits.
Serving Suggestions
In this recipe, I change things up by adding a mouth-puckering lemony icing glaze. Here are some other easy ways to serve up these .
Served simply, unglazed, with butter and honey
Paired with blueberry preserves
Alongside fresh blueberries or berries
Served with a plain or sweet cream cheese
Crumbled over a yogurt parfait
The biscuit for a breakfast sandwich
Unglazed alongside some golden brown fried chicken
Before storing these biscuits, allow them to cool completely.
At room temperature, you can store the biscuits in an airtight container for 1-2 days.
For refrigeration, keep them in the fridge for 4-5 days, maintaining their delightful taste and texture.
Freezing is the best bet for extended storage. These biscuits can be frozen for up to 6 months.
When you are ready to enjoy, take as many biscuits out as you would like and let them thaw at room temperature for 20 to 30 minutes. If desired you may reheat in the oven at 350degrees F for 5-7 minutes until warmed through.
Enjoy This Recipe? Try These Wonderful Recipes
From their buttery and flaky texture to the burst of blueberries in every bite to the mouth-puckering sweet glaze, these biscuits effortlessly blend comfort and indulgence in one bite.
Below are some other breakfast recipes you will love.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
In a small bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
Gently fold in the blueberries.
Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.
Lemon Glaze
While the biscuits are baking, mix lemon juice and powdered sugar together.
Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
Using a spoon drizzle the glaze over the biscuits before serving.
I love Oreos. I love Oreo desserts. And, I have a sweet tooth. Moreover, I love a cold beverage after a long and intense workout on a hot summer day.
This is how I landed on this easy Oreo Milkshake without Ice Cream recipe as a hot day, post-workout snack, no vanilla ice cream or heavy cream needed.
Just simple ingredients and no added sugar for the most delicious milkshake perfect for chocolate lovers. The best part, this is healthier and less expensive than a creamy milkshake you might purchase from your local ice cream shop!
Let’s dive into why you will love this protein Oreo shake.
Why You Will Love This Protein Oreo Shake
Not only are these delicious oreo milkshakes great after an intense workout due to its ratio of carbohydrates to protein, but it also helps with hydration. This shake is the perfect combination of post-workout snack fuel and sweets-craving satisfaction.
Taste: Oreo Shakes like this Oreo Milkshake without Ice Cream are rich, sweet, and full of creamy texture. It tastes like the nostalgic Oreo many of us have enjoyed since our childhood!
Comfort/Indulgence: Oreos are a popular and beloved cookie. They are one of my favorite go-to comfort foods. Enjoying familiar and beloved flavors can enhance your protein shake drinking experience! Additionally, and maybe the best part about this recipe, you might have positive feelings associated with drinking this protein Oreo shake!
Protein/satiety: Protein is the key here. Protein promotes feelings of fullness, especially in the morning. This shake will keep you feeling satisfied for a long time. Moreover, protein is essential for muscle repair and growth!
For the parents and caregivers!
Do kids that are picky eaters? This shake is a great way to add some fruit and protein to your little one’s diet making this a terrific recipe for the whole family.
In this article, I review the Oreo Protein Shake Ingredients, some nutritional information about why I choose to drink this after a strenuous workout, and most importantly how to make this easy oreo milkshake recipe no vanilla or chocolate ice cream required.
Oreo Protein Shake: Ingredients
Banana: Frozen Banana is the base for this shake. It replaces the ice cream and provides a smooth, velvety sweetness. No ice cubes needed if you use frozen bananas!
Soy Milk: Option to use any other milk of choice such as another non-dairy milk like almond milk, oat milk, or coconut milk. Note, that the nutritional content will change in the homemade shakes because not all dairy-free milk alternatives have the same nutritional elements.
MCT powder: MCT powder is a terrific dairy-free powder that adds creaminess to smoothies, coffee, and teas.
Cookies and Cream protein powder: This is the protein element of this smoothie. It also contributes to the cookies and cream flavor.
Old-fashioned oats: This ingredient bulks up the shake while also adding fiber and protein.
Cocoa nibs: I enjoy adding these at the end of my shake-making process. I love the bite and texture added by the nibs.
Oreo Cookies: I add one broken-up Oreo to each shake and one over the top to garnish. Feel free to add an extra cookie if you desire. You could even dunk an Oreo in your Oreo Milkshake without Ice Cream!
Optional: Add a little vanilla extract or additional sugar/honey/dates to taste.
Garnishes are also optional, consider whipped cream, chunks of cookies, or a drizzle of chocolate syrup, chocolate sauce or other melted chocolate.
How to make Oreo Protein Shake
This simple Oreo Milkshake recipe can be completed in 2 steps.
Add the bananas, almond milk, MCT powder, protein powder, and oatmeal to a blender. Blend until smooth.
Add cacao nibs and a broken Oreo cookie. Pulse until the cookie is broken up and nibs are incorporated throughout.
That’s it!
Why I Love This Shake After A Strenuous Workout
Last year I trained for the Willamette Valley Marathon. This shake was one of my go-to post-intense workout fuel options.
As a dietitian, I am looking for 2 big things for my post-workout fuel.
Hydration
A 3:1 ratio of carbohydrates to protein
Below I will dive a little deeper into the importance of hydration and fueling after long endurance training.
A Tiny Introduction: The importance of hydration and proper nutrition with endurance exercise
Hydration
Endurance athletes should hydrate throughout the day to replace fluids lost during exercise but also it’s important to consume fluids immediately after exercise. Not only does proper hydration replace lost fluids, but it also:
Supports recovery
Helps to regulate body temperature
Can aid in improving the athlete’s overall cognitive function
Functional beverages, like chocolate milk and this Oreo Milkshake without Ice cream, provide hydration while also reintegrating electrolytes, carbohydrates, and other nutrients that are lost during long endurance activities (such as running, cycling, or a strenuous hike).
The Carbohydrate to Protein Ratio
A 3:1 or 4:1 ratio of carbohydrates to protein consumed as a post-exercise meal or snack can be effective in:
Promoting glycogen resynthesis
Aiding muscle repair and growth
Reducing muscle soreness and damage
Helps to aid the body’s immune function
Bottom Line
I enjoy replenishing your hydration and nutrients all in one swoop with this Oreo Milkshake without Ice Cream.
I have found (with experimentation) that consuming a shake like this makes my life a little simpler. This method of replenishing fluids and nutrients is also easier on my belly.
For example, I find it is easier for me to gulp down a cold beverage after a 2+ hour long run rather than eat a sandwich and drink water. However, everyone is unique. Every single person has their own nutrient needs and physical and physiological differences. Experiment with what works best for you!
This Oreo Milkshake without Ice Cream is also a delicious protein shake! I use frozen ripe bananas to sweeten and thicken the shake combined with a cookies and cream protein powder for a protein boost.
optional: extra Oreos, Greek yogurt, chocolate drizzle, or whipped cream
Instructions
Preparation
Gather all the ingredients and equipment needed.
Add Ingredients
In a blender, add the banana, soy milk, protein powder, old fashioned oats, cocoa nibs (optional), and oreo cookies.
Blend Until Smooth
Blend the ingredients on high speed until the mixture is smooth and creamy.
If needed, scrape down the sides of the blender with a spatula to ensure all ingredients are well incorporated.
Adjust Consistency
Depending on your preference, you can adjust the consistency of the milkshake by adding more milk for a thinner texture or more frozen bananas, greek yogurt, or ice for a thicker texture.
Serve & Enjoy
Pour the Oreo milkshake into glasses.
Optionally, top each milkshake with whipped cream, chocolate syrup drizzle, or additional crushed cookies.
Serve immediately and enjoy your delicious Oreo milkshake without ice cream!
Notes
An approx. 1:3 or 1:4 ratio of protein to carbohydrates, this protein shake is a great fuel option after long endurance exercise. You can customize your Oreo milkshake by adding ingredients like peanut butter, caramel sauce, or mint extract for different flavors.
Health and Easy 5 Ingredient Peach Cobbler Protein Shake
This shake recipe is inspired by Peach crisps, cobblers, and crumbles. I love fruit crisps, cobblers, and crumble but sometimes I just want a healthier version, you know? Oh, and high protein to keep me fuller for longer!
I especially love this healthy peach cobbler smoothie when it is peach season! Fresh fruit smoothies are THE BEST with seasonal produce.
Moreover, this shake is gluten-free, healthy, and can be made 100% plant-based. Whether you call this a peach smoothie or a protein peach cobbler shake, it is delicious, full of healthy fats and protein, and a great way to ensure a balanced diet.
Why You Will Love Making This Peach Cobbler Protein Smoothie
This peachy-inspired shake is decadent yet comforting and easy! It is a delicious summer dessert and loaded with nutrition!
Best of all, this simple recipe is super easy.
Just throw all the ingredients into a blender and you have a delicious and nutritious protein smoothie in minutes.
Ingredients In This Peach Smoothie Recipe
Fruit: Peaches & Bananas. Peaches are the star ingredient of this shake. I find that frozen fruit works best. But, no need to purchase frozen fruit from the grocery store, just freeze your own fresh peaches when they are in season!
Liquid: I prefer Soy Milk but you can use almond milk, cow’s milk, or any other milk you prefer or have on hand. If using dairy and you are looking for a lower fat “healthier option” you can use skim milk.
Nut Butter: Cashew Butter. It’s a 50/50 shot on whether I’ll use cashew or almond butter in a smoothie. It all depends on the flavors I am going for. For my Peach Cobbler Shake, I chose cashew butter because it’s nutty, buttery, and rich with creaminess. It’s no wonder vegan bakers use cashews in so many desserts!
Sweetener: Dates. The only “added sugar” in this smoothie comes in the form of Medjool Dates. A wonderful concentrated sugary fruit, I love using Medjool Dates in many smoothie creations.
Interested in learning more about dates? Check out my Strawberry Banana Smoothie Recipe recipe. In my Sharper Nutrition Fix, I discuss the nutritional benefits of dates!
Optional additional flavors: Vanilla Extract, a pinch of cinnamon, or more sweetener of choice such as dates or brown sugar.
Protein Supplement: I choose a whey protein powder for taste. Option to use a vegan protein powder.
For this recipe, I recommend vanilla protein unflavored protein powders. I often use creamy vanilla protein powder for extra flavor and its a healthy way to bump up the protein in your diet. This is especially delicious and hydrating as a post-workout shake.
My Favorite Protein Supplements
I have no affiliation with these protein supplement companies. I just love the taste and they are more tightly regulated compared to some other supplements on the market!
In a high speed blender, combine smoothie ingredients including the soy milk, vanilla protein powder, frozen peaches, nut butter, dates, and any other flavorings you choose like cinnamon or vanilla extract.
Blend the ingredients until the peach is fully incorporated and the mixture is smooth.
Adjust taste and consistency
If the shake is too thick, you can add more soy milk to achieve your desired consistency.
Want a colder shake? You can also add a few ice cubes and blend again until smooth.
For a sweeter shake, add more dates, date sugar, or other sweetener of choice.
Garnish This Protein Shake
Optionally, garnish with sliced peaches, shortbread cookies, graham cracker crumbles, a pinch of cinnamon, a sprinkle of cacao nibs, or a dollop of whipped cream.
Protein Shake Notes
Feel free to customize this recipe by adjusting the sweetness level with additional sweeteners like honey or maple syrup, if desired.
You can also experiment with different spices such as ginger or cardamom for added flavor complexity.
FAQs (Ask a Dietitian!)
What can I put in my smoothie for protein?
Many ingredients work well to boost the protein content in your smoothie. Some of my favorites include protein powder, Greek yogurt, silken tofu, cottage cheese, nut butter, seeds, and milk or plant-based milk.
Do peaches (or any other frozen fruits) lose nutrients when frozen?
Not really, no. Actually, some research shows that frozen fruits and vegetables might have more nutrients when compared to fresh ones.
Benefits of freezing fruits like peaches include minimal nutrient loss, retention of antioxidants, preservation of fiber, convenience, and versatility, and they make for super thick and creamy smoothies!
Are nectarines peaches?
Yes, nectarines are essentially a type of peach, both belonging to the same species, Prunus persica.
Among the three types of peaches, Freestone, Clingstone, and semi-clingstone, there are thousands of different varietals. From Harko to Harbelle to Canadian Harmony Peaches, each peach has its own delicious texture, flavor, and appearance.
Nectarines are sweet, with juicy flesh, and lack the fuzz on the fruit surface.
optional: 1/2 tsp vanilla protein powder, 1/4 tsp cinnamon, additional sweetener of choice
Instructions
Prepare Ingredients
Gather all the ingredients listed above.
Blend
In a blender, combine the soy milk, vanilla protein powder, frozen peaches, nut butter, dates, and any other flavorings you choose like cinnamon or vanilla extract.
Blend the ingredients until the peach is fully incorporated and the mixture is smooth.
Adjust taste and consistency
If the shake is too thick, you can add more soy milk to achieve your desired consistency.
For a colder shake, you can also add a few ice cubes and blend again until smooth.
For a sweeter shake, add more dates, date sugar, or another sweetener of choice.
Garnish
Optionally, garnish with sliced peaches, shortbread cookies, a sprinkle of cinnamon, or a dollop of whipped cream.
Notes
Additional protein add-ins include Greek yogurt, silken tofu, cottage cheese, or seeds!You can also experiment with different spices such as ginger or cardamom for added flavor complexity.
Beat the summer heat with a luscious strawberry smoothie bowl without banana. Strawberry season may have passed for many but frozen strawberries are a cost-effective, convenient, and tasty way to enjoy strawberries picked at the peak of ripeness year-round. This delicious smoothie bowl recipe is dairy free, gluten free, and high protein.
Why You Will Love This Recipe
There are several reasons why you should make a strawberry smoothie bowl.
Smoothie Bowls are Easy and Quick to Prepare: Enjoy this as a quick and healthy breakfast, snack, or dessert! Yes, dessert, I love to whip up one of these when I am craving ice cream.
This recipe is customizable and versatile: You can use this recipe as a base for many other smoothie bowl variations. If it’s peak blueberry season, use this recipe to create a Berry Smoothie bowl!
This Recipe is Beautiful: Smoothie bowls are visually appealing. From the vibrant colors of the smoothies to the colors and textures in the assortment of toppings, smoothie bowls are a treat for the eyes.
What is a Smoothie Bowl
Smoothie Bowls are thick cold smoothie bases usually comprised of at least one fruit (frozen or fresh) and a liquid base. If the fruit used in the smoothie bowl is fresh, ice is added to give the smoothie base a cool, thick consistency. Many smoothie bowl recipes include frozen banana for thickness and added sweetness however I do not include frozen bananas in this Strawberry Smoothie Bowl variation.
Smoothie bowls then have a variety of toppings added to them. From fresh fruit, to nuts/seeds, to crunchy granola, and even edible flowers, smoothie bowl topping options are seemingly endless.
Recipe Ingredients for Strawberry Smoothie Bowl
Smoothie Base
Frozen Strawberries: I prefer to use frozen strawberries in this recipe to keep the smoothie base super thick.
Soy Milk: I use a bit less of the liquid in my smoothie bowl base. This allows for a super thick smoothie bowl. I keep this smoothie dairy-free however, you could also use another non-dairy milk of choice like or almond milk, oat milk, or coconut milk.
Favorite Protein Powder: I love to use vanilla protein powder in this recipe. I usually include a protein supplement in my smoothies. It aids in the feeling of fullness but also ensures I am eating enough protein throughout the day. Keep this a vegan Strawberry Smoothie Bowl by using a plant-based protein powder.
Vanilla Extract: For a little bit for more flavor.
Dates: Option to omit this ingredient however, I always add 1-2 dates for a more natural sweetness and those deep caramel flavors. The addition of dates keeps this recipe free of added sugar. However, if you do not have dates and need a little extra sweetness, I use maple syrup.
Below are some of my favorite toppings for this recipe. Need some smoothie bowl topping ideas? Check out the list below or my article called Smoothie Bowl Toppings.
Fresh Fruit: I use freshly sliced bananas and strawberries for some fruit toppings in my smoothie bowls. Other fruit would taste marvelous like blueberries, peaches, or cherries.
Nuts/seeds: I like to include a dose of healthy fats by using whatever nuts I have on hand that I am “vibing” with. I like sliced almonds, chopped pecans, shredded coconut, sunflower seeds, hemp seeds, or even a bit of drizzled nut butter like cashew butter.
Granola: I love adding a bit of granola to my smoothies bowls, store-bought or homemade. I just love that crunch.
Other: For this recipe in particular I enjoy other add-ins like cocoa nibs. You may also enjoy dried fruit (such as dried goji berries or cherries), cinnamon, bee pollen, or fresh herbs such as mint.
How to Make This Thick Strawberry Smoothie Bowl without Banana
To make a Strawberry Smoothie Bowl you will need a high-powered blender. I prefer using a Vitamix Blender. Vitamix blenders are an investment but they last a very long time. Vitamix’s are also easy to use and clean.
Start with the liquids and add all of the ingredients to a blender. Using a spoon or blender tamper, blend and stir until combined. Note that the consistency will be thicker than a standard drinkable smoothie.
For an extra thick texture, begin with a lesser amount of liquids and ensure the strawberries are frozen. Gradually incorporate more liquid, adding 1 tablespoon at a time, until achieving the desired consistency.
For the Smoothie Toppings
Transfer the smoothie into a bowl of your choice. Garnish with preferred toppings like sliced strawberries, coconut flakes, cocoa nibs, granola, or any other toppings that appeal to you!
Smoothie Bowl Recipe Variations
Smoothie bowls make the best breakfast bowl! Below are 5 examples of other smoothie bowl ideas with simple ingredients and topping combinations you could try at home.
Acai Bowls: A acai smoothie base blending acai, berries, and maybe banana, with fresh berries, peanut butter drizzle, and granola.
Peanut Butter Banana: A banana smoothie bowl base with blueberries sprinkled over the tip, sliced almonds, cacao nibs, chocolate chips, and coconut flakes.
Blueberry Smoothie Bowl: A berry smoothie base (mostly blueberries) with sliced banana, almond butter drizzle, and chia seeds.
Watermelon Smoothie Bowl: A watermelon smoothie base with lime and topped with coconut flakes.
Pina Colada: A pineapple and coconut water smoothie base sprinkled with chopped pineapple, chopped cherries, coconut flakes, and some edible flowers.
Banana Strawberry Smoothie Bowl: A strawberry Banana Smoothie base topped with sliced fresh strawberries, bananas, and other favorite fruit toppings.
For more Smoothie Bowl inspiration, check out my new article all about Smoothie Bowl Toppings.
Health Benefits of Smoothie Bowls
Consuming this strawberry smoothie bowl, or any smoothie bowl has a variety of health benefits. Strawberries and other fruit and berries have antioxidants to help protect the body against oxidative stress and inflammation thus promoting overall wellbeing.
Smoothie bowls have fiber which aids in digestion and supports a healthy gut. Furthermore, there are numerous vitamins and minerals present in smoothie bowls. These contribute to a strong immune system.
My smoothie bowls also have a dose of protein from the toppings and protein powder I supplement the smoothie base with. Protein aids in satiety and appetite control, blood sugar management and regulation, as well as aiding in muscle repair and growth.
I love consuming a hydrating and protein-packed fruit smoothie after a long and grueling workout. I feel good knowing that smoothie is helping me get the nutrition I need to recover and nail my next workout!
FAQ about Smoothie Bowls (Ask a Dietitian!)
How do you thicken a smoothie bowl?
Ice is a great way to thicken a smoothie bowl. Notice the smoothie is a bit thin and water, add a bit of ice.
A preemptive measure to ensure your smoothie bowl is thick, use less liquid while also using frozen fruit.
By utilizing a spoon or blender temper you can help the blender along by manually mixing your ingredients in addition to the blender blending.
Are smoothie bowls actually healthy?
Yes, smoothie bowls are actually healthy. Keep in mind, they can be loaded with sugar or even added sugars depending on the ingredients used in the recipe. However, if you use the natural sugars in the fruit to provide the sweetness of the smoothie, you can keep the sugar amount low.
Supplementing a smoothie with protein powder or other additions like flax meal, chia seeds, hemp hearts, or other seeds can add additional protein and fiber important for a well-balanced diet.
Additionally, smoothie bowls are full of antioxidants, vitamins, and minerals essential for a healthy lifestyle.
Why is my smoothie bowl so watery?
Your smoothie bowl might be watery for several reasons.
Adding to too much liquid: Too much liquid like milk or juice, can cause the smoothie to become watery.
Adding too few thickening ingredients: Some of these thickening ingredients include thick Greek yogurt, avocado, nut butter, silken tofu, rolled oats, chia seeds, or flax meal.
Not using frozen fruits: Frozen fruits help create a thicker consistency in smoothie bowls.
Over-blending: Over-blending the smoothie bowl base can increase smoothie heat which can cause the ingredients to liquefy quicker. Try blending just until the ingredients are combined.
The ingredient ratios are off: The ratio of ingredients is key for a thick smoothie bowl base. Consider adjusting the ingredient ratio by adding less liquid.
**Often, I take a smoothie recipe in which I aim to have a ratio of 1 cup liquid to 1 cup frozen fruit and reduce the liquid to 3/4 cup. You can always add more liquid a little at a time if the smoothie is too thick and unable to blend.
Other Recipes You Will Enjoy
This is the first of many smoothie bowl recipes to come. I already have many smoothie recipes you will love. Use them as a smoothie or make it into a smoothie bowl. Check out the following recipes and articles.
option to include fresh sliced strawberries, fresh sliced banana, coconut flakes, granola, nuts, seeds, cocao nibs. ingredients not included in estimated nutrition facts for this recipe
Instructions
Start with the liquids and add all of the ingredients to a blender. Using a spoon or blender tamper, blend and stir until combined. The consistency will be thicker than a typical drinkable smoothie.
Pour smoothie into your desired bowl. Top with desired ingredients and enjoy.
