Alexandra Williams, MA
Nearly every work morning I make a protein shake as I fly out the door to teach. Ninety-nine times out of 100, I use unsweetened vanilla almond milk in that shake.
So when Almond Breeze Almondmilk contacted me about creating a recipe, the only question I had in my mind was “how will I ever whittle it down to just one recipe?” But I persevered and somehow managed (first world problem, eh).
I’m a vegetarian with a friendly attitude toward vegan ingredients, so this recipe is appropriate for almost anyone. Well, except my younger son, who has luckily outgrown his allergy to soy, yet still hates tofu. But it’s the rare teen who likes tofu anyway, I think. Try it and see if you enjoy this smoothie as much as I do. I usually drink my smoothie while driving, with a piece of multi-grain toast balanced precariously on top of my glass. My older son makes fun of me for this “mom habit.”
Silken Cinnamon and Vanilla Almond Milk Smoothie
1 handful of ice cubes
4 ounces silken tofu
2 teaspoons agave syrup
2 tablespoons flax meal
1 teaspoon cinnamon
4 ounces Almond Breeze Unsweetened Vanilla Almondmilk
Makes 2 shakes, though I tend to just drink some of it, then refill my glass before getting in the car to drive to work. That’s my polite way of saying I rarely share.
This post is sponsored by Almond Breeze Almondmilk, which is a perfect match to my mind.