As I write out our Thanksgiving Meal Plan, I thought I would share it here too, along with some recipe links.

We tend to host a larger gathering, this year will be have 20 guests for dinner, and 26 for dessert. We always try to incorporate lots of local produce, farm fresh turkeys, and delicious flavors.

Every year I take notes about what worked, and what didn’t, for the big Thanksgiving dinner. Having a Thanksgiving meal plan you can refer back to year after year is so helpful. (so much so that I want a digital copy by creating this blog post!)

What size turkey should I buy?

What size turkey should I buy?

This was the top question I get about planning the Thanksgiving Meal Plan.
What size turkey should I get for Thanksgiving dinner?

The general rule of thumb is a pound per person. However, I want to make sure we have leftovers. ⁠
I’m ordering an 18-20 lb turkey, AND I’ll cook a turkey breasts separately in the slow cooker so we have extra, AND it makes a fresh batch of turkey stock for the gravy. ⁠Last year we didn’t need to serve the turkey breast, so now I know I can save it for leftovers over the weekend.

thanksgiving meal plan

Where I buy ingredients for my Thanksgiving

  1. Farmers to You: farm fresh ingredients collected from Vermont farms and delivered to drop locations in Massachusetts.
  2. Thrive Market: all my baking staples were restocked via Thrive Market. Having it delivered makes it so much easier to prep for a big dinner.
  3. Whole Foods, Prime Now delivery: after this post is done, I’m finalizing my shopping plan for Thanksgiving. And yes, I’m a huge fan of delivery.
  4. Scout & Cellar Clean Crafted Wine: again, delivery saves the day. I ordered some pinot noir and sauvignon blanc for the dinner hour, plus I have a special Cabernet Sauvignon that will come out as dinner winds down and desserts are served. Grab your four bottle dinner set now for the next round of holidays. Stock up on clean crafted wine and share no sugar added, natural wines for the holidays. 
  5. Volante Farms: I’m picking up my farm raised turkey from the local store tomorrow, and I’ll grab some flowers and apples for decorations.

cranberry sauce for thanksgiving meal plan

Thanksgiving Meal Plan Recipes

I try to plan a few weeks in advance, especially once I know how many guests are joining us for Thanksgiving. Having lists of what was on our meal plan in year’s past is super helpful. This year I even created a binder just for Thanksgiving. There are so many delicious recipes, why should we save them for only Thanksgiving? I plan to use the binder for weekly meal planning during the cold season ahead.

Thanksgiving Meal Plan Ideas

Here’s our Thanksgiving meal plan:

  • 18-20 lb Turkey and a turkey breast
  • Roach family stuffing…sourdough bread cubes with nitrate free sausage, a little homemade cranberry sauce, eggs, butter, onions, celery, and lots of poultry seasoning.
  • Murphy family stuffing….white bread, onions, celery, egg, and Bays seasoning. (old traditions die hard.)
  • Corn bread pudding…my husband just made this request as it’s one of his family favorites. I’ve doctored up the recipe over the years to include only unprocessed ingredients. This corn pudding from Pamela Salzman is very close to the way I make mine now.
  • Cranberry sauce…at least three! I make it from scratch with just maple syrup, gelatin, and orange zest. Last year we made an amazing version with chopped pears so that’s on deck to be repeated this year. (the recipe is from Pamela Salzman’s Thanksgiving ebook. I bought it last year and there were tons of great ideas in it, including what to do with turkey leftovers! (not an affiliate link…I just loved the ebook!)
  • Butternut Squash…last year my dad made it with squash from his garden. This year, I’m making a roasted holiday veggie dish with squash from OUR GARDEN! It’s one of the new recipes that’s been updated in my own Fall Ebook Bundle. 
  • Green Bean Casserole…I’m still looking for the perfect update to the green bean casserole I loved as a kid. Complete with French’s onions. This year I’m testing out the recipe from Live Simply Mom.
  • Mashed Potatoes…last year we accidentally made it with russet potatoes…use yukon gold instead. This year I’m trying it in the Instant Pot Mashed Potatoes recipe to lighten the load on our stovetop. I don’t like to have leftover mashed potatoes, but I will increase the ingredients in this recipe to make sure we have enough.
  • Gravy…my Nana taught me to make it with Wondra flour. This year I’m testing some out with brown rice flour and arrowroot starch to see if I can make myself a gluten free gravy. Stay tuned!
  • Sweet Potato Casserole…love this with orange sweet potatoes…OR PURPLE potatoes. Using this recipe, but I do skip the apple juice concentrate. I think it’s sweet enough with the maple syrup, and I don’t like buying a random ingredient like this for just dish.
  • Something GREEN! This will be a game time decision for either Brussel sprouts or sautéed green beans. I just find I like the balance of having more greens on the table, but yet I don’t always want a salad. If you do make a salad, dress it up with pomegranate seeds and persimmons! So pretty. And use butter lettuce as it will hold up better than super greens.

purple sweet potato casserole

Okay…I better get off this computer and start cooking.

Oh wait, you didn’t think I would forget dessert?!

Thanksgiving Meal Plan dessert

Thanksgiving Desserts

  • Apple pie (little sister is the pie master!)
  • Pecan pie…also from little sister
  • Pumpkin pie…my task, and my 8 year old just LOVES pumpkin pie.
  • Chocolate and cheese board is from a guest this season, so curious to see it!
  • Tea (no one ever drinks the coffee I make!)

I hope you have some ideas now for your own Thanksgiving Meal Plan! Pin this post to save for years to come as I’ll try to keep updating it with what works! Cheers to a delicious holiday ahead.

thanksgiving meal plan recipes

Red Velvet Smoothie Recipe

Jump to Recipe

Ready for a Red Velvet Smoothie with a lot of surprising ingredients?! Did you know your hormone balance is improved by adding beets to your diet? Beets are part of the “red/blue/purple” family of foods, which are all rich in antioxidants. These help protect us from heart disease by boosting circulation, and preventing blood clots. Your red velvet shake will not only fill you up, but also fill up some nutrient deficits.

Benefits of Beets

One of the key benefits of beets is how they boost our natural detoxification pathways, and also fights inflammation. My red velvet smoothie is super quick to make, and I think you will surprised at how delicious it is, even with cauliflower and beets included! (I use shortcuts in the kitchen, so I’ve created this recipe using packaged, cooked beets and frozen, riced cauliflower.)

Beets also contain sodium, a component of electrolytes. Often times we can end up with too much sodium in our diet if it includes a lot of processed foods. However, it is a necessary mineral that works with potassium to help maintain fluid and pH balance in the body.

We forget sometimes that plants also contain essential amino acids. Beets contain histadine, arginine, valine, phenylalaline, and lysine, which are all essential amino acids. For such a simple vegetable, it truly packs a nutrition punch! In this Red Velvet Smoothie, your body will soak up all this incredible energy as we pair it with a healthy fat to improve the absorption of the vitamins and minerals.

farmers-to-you-vermont-delivery

When should women eat beets?

Women are obviously experiencing blood loss during their menstrual phase, so it’s an important time for folic acid. Beets are a great source, which is needed for red blood cell replication during states of blood loss. A Red Velvet Protein Smoothie is a good way to help keep blood sugar balanced, manage chocolate cravings, and get in a healthy dose of beets.

During the menstrual phase (or the bleed phase of your cycle,) it can help to eat more grounding foods. These foods help us feel more settled, and connected to the Earth. It includes foods that are grown close to the grounds, like beets, root vegetables, onions, garlic and radishes. Grounding food also includes protein rich animal meat, pastured eggs, tofu/tempeh, and beans.

 

red velvet beet smoothie ingredients

The key to a fabulous smoothie is the blender you use. There are a ton of options in the market, but I’m really partial to my favorite Blendtec blender. I’ve been using it for six years and it helps me make almond milk each week, the best smoothies, and even oat flour for my gluten free pancakes.

Red Velvet Smoothie Recipe

Red Velvet Smoothie Recipe

Red Velvet Smoothie

Delicious and healthy, hormone supporting smoothie.
Prep Time: 5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: smoothie
Servings: 1
Author: Emily Roach

Ingredients

  • 1 1/2 cups unsweetened almond milk sub your favorite plant based milk
  • 1 cup frozen riced cauliflower
  • 1 cooked beet I use Love Beets packaged beets
  • 1 scoop vanilla collagen protein powder I use Primal Kitchen
  • 1 tbsp raw cacao powder
  • 1/4 tsp almond extract makes a huge difference in flavor!
  • 1 tbsp almond butter or other favorite nut/seed butter
  • 1 tbsp flaxseeds ground or whole
  • 6 ice cubes

Instructions

  • Add all ingredients into your favorite high speed blender. Blend on high until thoroughly combined. Enjoy cold and frosty.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

Smoothies can be an easy way to help support hormone balance, using real food as medicine.

Want more smoothie recipes? Head over to Green Smoothies Your Kids will Love for healthy smoothies that taste good, plus a free smoothie guide. Share your Red Velvet Smoothie recipes online and don’t forget to tag #EmilyRoachWellness so I can see all the delicious goodness you create!

Did you grab your Free Smoothie Guide?

I could talk all day about how just one smoothie a day can help boost your energy, clear up your skin, and help your digestion.

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    Who loves pancakes?!! If you’ve been looking for a delicious gluten free pancake recipe for your family, you’re in the right place!

    This week’s new recipe is part of the From Scratch cookbook developed by my fellow CNE alums, and this Tie-Dye Tropical Turmeric Chia Parfait will knock your socks off!

    *Fall Recipe Bundle updated in 2019 with 13 new recipes!
    Fall Recipe bundle meal planning help

    Ever get frustrated with meal planning? It’s a chore that never seems done, but it makes such a different when we plan out some meals in advance. 

    Here is your cheat sheet friends. Time to make meal planning easy.

    No more scouting Pinterest and getting lost down a rabbit hole, only to find yourself with no dinners to make, but new holiday decorations in mind.

    Fall Recipe Bundle saves you Time

    Enjoy the flavors of fall with all things pumpkin, maple, and locally grown produce. All recipes are both gluten and dairy free, and developed with nutritious, wholesome ingredients.

    Okay, so fall is finally here, chilly winds and darker nights all around.

    This is one of the best times to get back into the kitchen and settle in around the table with warm, nourishing food.

    Creating good food for your family does more than fill little tummies. It presents an opportunity to gather and slow down.

    But let’s be real. We are busy. Our kids are busy. So these recipes are not only healthy, but totally doable. As a busy mama of three little ones, I hear you. You want family-friendly, yummy and healthy fall recipe ideas. I’ve got your back.

    Consider this your shortcut to meal planning in the season ahead. More time to be spent enjoying all the beautiful things fall has to offer, like football games, family hikes, and thanksgiving planning. (and don’t forget to check out my Paleo Pumpkin Smoothie too!)

    fall recipe bundle gluten and dairy free

    FALL RECIPE BUNDLE

    All of these delicious recipes are both gluten and dairy free in this fall recipe bundle. Why you might ask? For starters, each of these particular food groups are often the cause for chronic inflammation in the body. When we eliminate these foods and allow our bodies to heal, it can provide you with amazing results.

    Eliminating dairy and gluten can lead to relief from many challenges, including the following:

    • Eczema, rosacea, adult acne
    • Headaches
    • Digestive complaints
    • Brain fog
    • Lethargy
    • Poor sleep
    • Weight gain

    The number one thing my clients say when they ditch the gluten and the dairy is how much ENERGY they have!

    When we remove the foods that can cause low grade inflammation, we fill our plates with more nutrient dense foods which help reduce inflammation. You will see many plant based recipes including in the fall recipe bundle. There is no refined sugar, only natural sweeteners like honey, maple syrup, and coconut sugar.

    What’s included in the Fall Recipe Bundle?

    Here’s a full look at the recipes included:

    4 Breakfasts

    • Pumpkin Doughnuts
    • Pressure Cooker Steel Cut Oats
    • Cauliflower Casserole
    • Sweet Potato & Egg Hash

    2 Soups

    • Spider Web Pumpkin Soup
    • Carrot White Bean & Tahini Soup

    2 Salads

    • Kale & White Bean Caesar Salad
    • Creamy Garlic Kale with Chickpeas & Sweet Potato

    4 Mains

    • Bison Pumpkin Chili
    • Slow Cooker Maple Mustard Chicken
    • Sausage & Quinoa Stuffed Acorn Squash
    • Peanut Tempeh with Purple Cabbage Slaw

    2 Sides

    • Balsamic Roasted Veggies
    • Brussel Sprouts, Bacon & Brazil Nuts

    7 Snacks

    • No Bake Pumpkin Protein Bars
    • Butternut Squash Hummus
    • Pumpkin Spice Fruit Salad
    • Pumpkin Tahini Energy Balls
    • Maple Pumpkin Popcorn
    • Figs & Prosciutto
    • Apple Nachos

    1 Beverage

    • Pumpkin Spice Latte

    1 Dessert

    • Apple Spice Oatmeal Cookies

     

    Ready to grab a copy for yourself? With the Fall Recipe Bundle, you get all of these gluten-free and dairy-free recipes, a shopping list, and a huge time savings. All for $10. Try them out and you will feel a boost of energy from all the vegetables, healthy ingredients, and nutrient density.

    Let me know if you have any questions about your Fall Recipe Bundle, xo Emily

    I received an advanced copy of the new 100 Days of Real Food on a Budget cookbook and I think you are going to love the easy Oatmeal Energy Bites recipe I’m sharing from the new book!

    Energy bites are clearly the new snack darling in the grocery store. But they are so expensive! I always say I can make these…and they usually taste better too. (Our Lemon Cashew Energy Bites are still a favorite!) When I got a copy of the newest addition to the 100 Days of Real Food cookbook family, I was super excited to make the Oatmeal Cookie Energy Bites. With just five ingredients, it’s easy to make and less expensive than some other recipes I usually create.

    BENEFITS OF THE 100 DAYS OF REAL FOOD ON A BUDGET COOKBOOK

    For those of you in my Eat Well, Live Well Facebook group, you have seen me recommend Lisa Leake’s other cookbooks. (see below for a giveaway!) The recipes are easy to follow and created for busy families looking to eat with whole food ingredients. The newest cookbook adds in another element by crafting recipes on a budget. Honestly, I might try to write down all that we eat for a week and see how far off we are.

    The budget is more realistic than other books as she details how much the cost is for each particular ingredient, not just “2 tablespoons of cream cheese at $0.75.” However, the pricing does not reflect the “Emily recommended” options like grass-fed beef, pastured-raised chicken and eggs, and nut milks and such. That being said, I think the recipes are a great way to approach meal planning as they are simple, yet flavored with fresh herbs and veggies.

    You can also find in the book the following:

    • Seasonal meal plan examples
    • Cost comparison of key ingredients across 8 stores, including Trader Joe’s, Costco, Aldi’s, Walmart and Whole Foods.
    • Recipe chart by dietary need, including gluten-free, dairy-free, peanut-free/nut-free, and vegetarian.
    • Oatmeal energy bites is just one of many great snack recipes, and an awesome Packed Lunch chapter

    KIDS CAN MAKE OATMEAL ENERGY BITES

    oatmeal-energy-bites-kids

    Ok, one of the simplest ways to get your kids to eat a wider variety of things is to include them in the kitchen. All that exposure to new ingredients adds up over time. Both of my boys were home this week so I’ve been tasked with entertaining them. After a day spent at Lego Land, it was time to relax at home. Cooking together serves two purposes, we create a healthy recipe to enjoy, but we also are doing something together. They ask lots of questions and usually end up talking about sports or asking Alexa to play Kids Bop.

    They will also get messy in the kitchen. Take a deep breath and let them create. Those oatmeal energy bites were not perfectly shaped, and it’s okay. I’m banking on how many bites they took while making the balls that they like the flavor! Try not to ruin a  moment by stressing about the mess. Clean up can come later. (also, trays are super helpful when baking with kids in the kitchen. and keep wet towels handy too.)

    HOW TO MAKE OATMEAL ENERGY BITES

    Play around with this recipe and see what you like best. I’ll be making this again with sunflower butter to see if we can add this to our “school-safe” snack list! We also have some kids who prefer cranberries instead of raisins, so that will be another easy swap.

    Quick tip~ using a melon scooper is super helpful for making energy bites. Keeps everyone’s hands clean and generally the bites will be even…although sometimes we still get what we call “Daddy size” bites!

    oatmeal cookie energy bites kids peanut butter

    OATMEAL COOKIE ENERGY BITES
    Oatmeal cookie energy bites are an awesome after school snack. Simple to make with pantry ingredients. Swap out the peanut butter for sunbutter and make it nut free.
    Author: Lisa Leake
    Recipe type: Snack
    Cuisine: American
    Serves: 18 balls

    INGREDIENTS
    • 1½ cups rolled oats
    • ⅔ cup peanut butter
    • ½ cup raisins
    • ¼ cup maple syrup
    • ½ teaspoon cinnamon

    OATMEAL COOKIE ENERGY BITES

    Oatmeal cookie energy bites are an awesome after school snack. Simple to make with pantry ingredients. Swap out the peanut butter for sunbutter and make it nut free.

    Ingredients

    • cups rolled oats
    • cup peanut butter
    • ½ cup raisins
    • ¼ cup maple syrup
    • ½ teaspoon cinnamon

    Instructions

    • Play around with this recipe and see what you like best. I’ll be making this again with sunflower butter to see if we can add this to our “school-safe” snack list! We also have some kids who prefer cranberries instead of raisins, so that will be another easy swap.
      Quick tip~ using a melon scooper is super helpful for making energy bites. Keeps everyone’s hands clean and generally the bites will be even…although sometimes we still get what we call “Daddy size” bites!
      oatmeal-energy-bites-homemade
    Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

    100 DAYS OF REAL FOOD COOKBOOK GIVEAWAY!

    I actually received an extra copy of the original 100 Days of Real Food cookbook and I already own it! Lucky you, I’m giving it away to a lucky reader AND I want you to have a copy of the new cookbook too! Both books are full of delicious, family-friendly recipes. I do make a fair amount of gluten-free swaps for flours, but otherwise the recipes are great for a wide audience. You can also pop over and order your new copy of the 100 Days of Real Food on a Budget if you already have the first cookbooks!

    Updated Sept 2018 **Congrats Ann L. for winning the cookbooks!

    Zucchini hummus may be one of the best ways to use up that vegetable that just keeps on giving in the garden. What’s even cooler about this recipe is that it’s a bean-free hummus! We still call it hummus as it has tahini, which is full of calcium and flavor. I’ll share with you all the different ways you can use this hummus in the summer months while zucchini is in season.

    I don’t buy any zucchini during the summer and thankfully get my Dad’s extra ones. They have so many they end up juicing them and storing them for winter baked goods. We do the same and preserve some jars of shredded zucchini for our favorite chocolate zucchini muffins. Zucchini hummus is a great savory way to use this veggie, and kids like it too.

    HEALTH BENEFITS OF ZUCCHINI HUMMUS

    Zucchini is packed with beneficial nutrients including Vitamins C and A, potassiumfolate, and fiber. What’s even better is adding in tahini (from sesame seeds) which contains calcium that is very easy for our bodies to absorb. (yes, even better than dairy!) Ginger helps boost your digestion, and lemon juice increases that Vitamin C even more. Avocado is our heart-healthy fat that will keep your blood sugar in check.

    Play around with the recipe to make it as zippy as you like, more garlic is better for the body if you can tolerate the kick! Garlic has anti-viral and anti-bacterial properties and does a body good. If this zucchini hummus is for the adults, add in a little extra garlic and ginger for extra spice!

    zucchini hummus summer recipe

    HOW TO MAKE ZUCCHINI HUMMUS

    ZUCCHINI HUMMUS

    Ingredients

    • 1 zucchini peeled and roughly chopped
    • ½ avocado
    • ¼ cup tahini
    • 1 lemon juiced
    • 2 tablespoons olive oil
    • ½ " fresh ginger grated
    • 1 small garlic clove
    • ½ teaspoon sea salt
    • pinch cayenne pepper

    Instructions

    • Add all ingredients into a food processor. Blend until smooth, scraping down the sides.
    • Store in the refrigerator in a glass container for up to four days.
    Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

    HOW TO USE ZUCCHINI HUMMUS

    The easiest way to serve zucchini hummus is as a dip, either with your favorite vegetables, gluten-free crackers or pretzels.

    Get more creative and use it as a spread in a sandwich or wrap, using lots of fresh vegetables to boost the nourishment of your lunch.

    Ready for more? You can smother some of your favorite summer vegetables with the hummus and roast them! Roasting with any kind of hummus is amazing, and trying to do this with zucchini hummus is another fun way to mix up your usual dinner favorites.

    Lastly, add a little extra olive oil and give it a good shake. You’ve got a new salad dressing to spruce up a simple garden salad during the week.

    When you try it, leave a note about how you use your zucchini hummus!

    DON’T BE SURPRISED WHEN YOUR KIDS ASK FOR SECONDS OF THIS DELICIOUS BROCCOLI PESTO RECIPE!

    Pesto is one of my favorite condiments, especially in the spring in summer when fresh basil is available. We just started our basil in the garden and I can’t wait till we can make this broccoli pesto recipe with homegrown herbs. Till then, I’ll be making this pesto on repeat with local broccoli from farmers markets and fresh basil wherever I can find it!

    Broccoli pesto is surprising easy to sub in for most pesto recipes. What’s special about this one is that it’s nut-free, which works for so many allergy families. I can serve this and not worry if a visiting friend has a tree nut/peanut/sesame allergy. There is no lack of flavor, even without nuts. Pesto without nuts is also A LOT cheaper as pine nuts are crazy expensive lately.

    I am using a grated romano cheese in this recipe. Although I generally eat dairy free, I find a little goat or sheep’s milk cheese is fine for my system. Did you know goat and sheep’s milk is easier to digest than cow’s milk?

    BACK TO THE STAR OF THIS RECIPE: BROCCOLI. WHY IS IT SO GOOD FOR US IN BROCCOLI PESTO?

    • Super rich in Vitamin C and Vitamin K.
    • High in sulforaphane. This helps clear out excess hormones in our bodies, especially xenoestrogens that cause cancer.
    • Rich in fiber, which helps reduce cholesterol and helps digestion
    • Contains Omega 3’s…about the same as a flax oil capsule.
    • Contains kaempferol, which has the ability to lessen the impact of allergy-related substances (by lowering the immune system’s production of IgE-antibodies). By lessening the impact of allergy-related substances, the kaempferol in broccoli can help lower our risk of chronic inflammation.(source 1)

    Okay, moving on to other important things. How to use pesto, besides on bread? This has been my challenge as bread and I are generally not friends lately. The rest of my family swears this broccoli pesto went well with some fresh bakery bread. Another family tested it out and shared the same sentiment…even from a broccoli hater!!

    Broccoli Pesto in Food Processor

    Here’s some other ways to pair pesto in your meal planning:

    • Add to scrambed eggs
    • Top grilled chicken
    • Add to a vegetable minestrone soup
    • Use as a condiment in a sandwich instead of mayo or mustard
    • Pair with rice crackers, or the Almond Flour crackers from Simple Mills (LOVE them!)
    • Top an heirloom tomato with pesto for a quick snack

    Easy Broccoli Pesto

    Broccoli pesto is a delicious dressing or dip any time of day. This recipe is also nut-free.
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Dip
    Cuisine: American
    Keyword: broccoli, pesto

    Ingredients

    • 2 cups broccoli florets
    • 1-2 small garlic cloves depending on how spicy you want your pesto!
    • 1 cup lightly packed basil leaves
    • ½ cup grated Romano cheese
    • cup extra virgin olive oil
    • Squeeze of a ¼ lemon
    • Pinch of salt to taste

    Instructions

    • Steam the broccoli first using a steamer basket for 6-7 minutes, or until soft but still bright green. Drain well.
    • In a large food processor, add the steamed broccoli, garlic, basil, cheese, and lemon juice. Process until well blended.
    • Pour the olive oil into the pesto in a slow stream until well mixed and desired texture reached.
    • Taste and add salt as needed.
    • Store in the refrigerator. Serve warm or chilled.
    Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

    INSTEAD OF MAKING MY KIDS A SMOOTHIE AFTER SCHOOL, I SURPRISED THEM WITH THIS EASY GREEN SMOOTHIE MUFFIN RECIPE!

    Muffins are one of those snacks I try to prep at least once a week. I’ve been challenged to make them “school-friendly” which means no almond butter/almond flour/almond milk, which I use all the time. I was excited that this new recipe became a big hit with everyone in the house!

    Green smoothies are a staple in our house. Once we got our Blendtec blender ages ago, it opened up my eyes to a new way of getting more vegetables into everyone’s day. Spinach and kale smoothies are a regular thing for all ages in the house. I’ll make some with more citrus for the kids, and heavier on the herbs and proteins for the adults. You can read more about my kid’s favorite green smoothies in this post.

    Using your blender is one of the best baking tips I’ve learned in recent months. Dump everything in, blend away, and you’ve got a quick batter ready to go! There’s less clean up, which is always good in my book.

    I’m also a huge fan of the silicone baking cups. From all the research I’ve done, I feel they are heat safe and okay for occasional use. Otherwise, you can use unbleached parchment paper cups. Often times, gluten free muffins like these tend to stick in the muffin tins. That’s why the silicone baking cups come in handy. Who wants to spend extra time doing dishes? Not me! Oh, and you can make super cute shapes like these star ones I keep on hand for keeping lunch box goodies organized.

    Easy Green Smoothie Muffin Recipe

    GREEN SMOOTHIE MUFFIN

    I generally would use almond milk when any recipe calls for milk. However, I wanted to send these muffins to school and all of my kids’ classrooms are nut-free. I used our local milk for this recipe, however you can use any plant-based milk and see what you like. I’ll try these green smoothie muffins out some time with oat milk and let you know how it goes. Yes, oat milk is thing! Coconut milk would work great too!

    One note about protein powders. These are a great option to bake with, but I like to keep things simple and use an unflavored collagen powder. If you don’t have any, you can shop my favorites from my Amazon shop here, or try a quality vanilla protein powder as a backup option. Protein powders often list 15 ingredients (or more!) so I recommend collagen so your body doesn’t have to work so hard to figure out what’s going on in there. I’ve tested these green smoothie muffins with both unflavored collagen from Vital Proteins, and the Vanilla Coconut Collagen powder from Primal Kitchens. Both are excellent choices.

    Green Smoothie muffin recipe blender star

    EASY GREEN SMOOTHIE MUFFIN RECIPE

    An easy green smoothie muffin is a quick snack for on-the-go and great to pack for a school lunch. Adapted from That Clean Life.
    Prep Time: 8 minutes
    Cook Time: 25 minutes
    Total Time: 33 minutes
    Course: Breakfast

    Ingredients

    • cups Baby Spinach
    • 2 Ripe Bananas
    • ½ cup Collagen Powder or Protein Powder
    • 2 Pitted Dates
    • ¾ cup Milk Plant/Nut/Seed
    • 2 Eggs
    • 2 cups Oats rolled
    • 1 Tbl Baking Powder
    • Optional mix-ins: ¼ cup mini chocolate chips chopped nuts, dried cherries

    Instructions

    • Preheat oven to 350F.
    • Line a muffin tin with 12 silicone baking cups, or unbleached muffin tin liners.
    • In a blender, add the spinach, bananas, collage (or protein powder,) dates, and milk. Blend on high until smooth.
    • Add in the eggs, oats and baking powder. Blend again to create a batter.
    • Carefully stir in any optional mix-ins you like.
    • Fill muffin cups nearly to the top and bake for 22-28 minutes, depending on your oven. They are done when a toothpick comes out clean from the middle.
    • Cool and enjoy. Store in an airtight container in the fridge for up to 4 days, or freezer for two months.
    Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
    Green Smoothie Muffin Recipe Snack Gluten Free

    Pin it to save for later. Thank you!