MOCKTAIL SMOOTHIES: A HEALTHY HOLIDAY JUMP-START

Thanks again to Puritan's Pride for another wonderful month of the smoothie challenge! 

The little was craving "minty pie" and I created the next best thing!  Chocolate Mint Protein Smoothie!  It's Vegan! 

 

2 cups organic soy milk or other non dairy milk,

2tbsp unsweetened cocoa powder,

a dash of peppermint extract,

1 scoop of chocolate quinoa and oat protein,

1 handful of baby spinach

1 tbsp of chia seeds. 
 

Blend and enjoy!   

I want to share with you all of these great goodies to make your last chapter of 2014 a healthy one! 

This month's giveaway will include:

Puritan’s Pride All Natural All Natural Vegan Protein Chocolate with Quinoa and Oats (054825) - I use this all the time.  So neat that it is vegan and perfect for those avoiding soy! 

Lehi Valley Natural Ginger: Natural ginger is from the ginger root and is perfect as a spicy snack (which my daughter and I love to do!), place in a cup of tea, or an ingredient in cooking and baking. Dried naturally with a unique combination of sweet, spicy, moist and chewy.

Dynamic Health Pomegranate Juice Concentrate: Convenient, delicious way to obtain the beneficial compounds in pomegranate fruit.  I add a splash to seltzer water for a delicious and nutritious pom spritzer! 

 

Vanns Peppermint Flavor Extract: Few flavors are as distinctly tantalizing as the cool, minty vibrancy of Peppermint Extract. Use in cake, cookies, frosting and smoothies (like the one above)!

 

Puritan’s Pride Vitamin C Crystals: Supports antioxidant health and immune system function.* Vitamin C Crystals are specially designed for people who cannot take tablets or capsules.

 

a Rafflecopter giveaway

These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

This post is sponsored by Puritan’s Pride; opinions expressed are my own.

 

Recipe: Veggie Chili

Southwestern Corn and White Bean Chili
from Monica at www.healthyliving-happylife.com
adapted from a 1990s recipe in “Vegetarian Times” Magazine.

Makes 6 servings.  Total cook time is about 30 minutes.

1 Tbsp. coconut oil
1 large yellow onion, diced
2 peppers, red and green, seeded and diced
1 medium zucchini, diced
2 cloves of garlic, crushed
2 cups freshly roasted or frozen corn kernals (I used Whole Foods organic roasted frozen corn)
15 ounces of white kidney (cannellini) beans if canned then rinse and drain
28 ounces of crushed tomatoes (I used Tuttorosso canned)
4 Tbsp. fresh parsley
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbsp. chopped fresh cilantro

Heat the oil in a large saucepan.  Add the onion, peppers, zucchini and garlic.  Cook over medium heat until vegetables are tender, stirring occasionally for about 8-10 minutes.  Stir in corn, crushed and stewed tomatoes, beans, and spices.  Bring to a simmer.  Cook uncovered over low heat, stirring occasionally, about 20 minutes.  Remove from heat and stir in the cilantro.  Let stand for a few minutes before serving.