Christmas was almost two weeks ago and we’re already well into the new year, but I’m not quite ready to say good-bye to that magical time of year when eating cookies for breakfast is socially acceptable.

Unfortunately I need to get a handle on this sweet tooth that I’ve developed before it gets completely out of control, so I took matters into my own hands and created a healthy gingerbread smoothie with all of the spicy sweet flavor of my favorite gluten-free gingerbread cookies. It was love at first sip and I’ve been drinking them all week. They’re completely crave-able and are just as delicious for breakfast as they are for dessert. (I’d whip up another batch right now, if I wasn’t all out of bananas.)

These gingerbread smoothies are made with lots of molasses, which gives them a complex flavor, and plenty of fresh ginger for a spicy kick. Banana and Greek yogurt make them nice and thick, and there’s just enough ice to give them a milkshake-like texture without making them too icy cold. If you must, you can add a hand full of baby spinach, but I think these gingerbread smoothies are pretty perfect just the way they are.

For more gingerbread recipes, try: Gingerbread Hot Chocolate // Gingerbread Creme Brûlée // Double Ginger Apple Gingerbread // Chocolate Gingerbread Crumb Cake // Caramel Gingerbread Thumbprint Cookies

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Gingerbread Smoothies

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• ½ cup Greek yogurt
• ½ cup milk or nondairy milk of your choice I use unsweetened coconut milk
• 1 banana
• 4 Tablespoons rolled oats uncooked
• 2 Tablespoons molasses
• 1 teaspoon fresh grated ginger
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch allspice
• 1 cup ice

Instructions

• Add all of the ingredients, except the ice, to your blender. Cover and blend on high for 15-20 seconds, or until very smooth.
• Add the ice. Cover and blend on high for another 20-30 seconds, using the tamper to press the ice down into the blades.
• Pour into two glasses and serve immediately.

Notes

Click here for nutrition information

A few weeks ago, the Dairy Council asked me if I was interested in creating a high-protein post-workout snack and sharing a little bit about a new web video series that they’re promoting. It was actually really great timing, since I was already planning to share these parfaits with you!

Over the summer, Shawn joined a local gym that allows him to bring a guest for free on the weekends. They have a pool, so that’s where I’ve been spending my Saturday mornings. I’ve always loved swimming, and I’ve really enjoyed getting back into it. But one thing I don’t love is how hungry I am when I get out of the pool. It’s a little insane. I pretty much need to eat something immediately, otherwise I can get really cranky.

These yogurt parfaits are perfect – I make them ahead of time and store them in small canning jars. They look cute and are super portable, so they’re ready to go whenever I am. Plus they’re packed with protein and complex carbohydrates to fill me up, help my muscles repair, and replenish my energy.

The flavors in these parfaits are perfect for this time of year. I start with a tablespoon or two of homemade apple pie filling, then layer on low fat Greek yogurt sweetened with a touch of maple syrup. Due to the straining process, Greek yogurt has twice the protein of most regular yogurt – 14-17 grams per serving! I also love it’s rich texture and tangy flavor. I top it off with my homemade apple butter granola, with walnuts, dried fruit, and seeds. They’re so delicious.

I love learning more about where my food comes from. I love shopping at the Farmers Market and talking to the people who produce my food. In fact, I’m visiting two farms out in Western New York later this week (be sure to follow along on Instagram!) Most people don’t think of farms when they think of New York, but they’re all over once you get out of the city! In fact, NY is ranked fourth nationally in dairy farming, with over 5,000 farms across the state. It’s also the top yogurt producing state in the country. Sometimes I feel like almost everyone I know knows a dairy farmer or two!

The new web series Avenues + Acres pairs dairy farmers with millennials to learn from each other in a sort of “job swap.” The first episode features Abbey, a NY dairy farmer (and fellow blogger! and RD! She certainly keeps busy) and Dana, a local boxing coach. It touches on the  link between nutritious farm-to-table food and sports nutrition. It also kind of makes me want to take up boxing… (I love that the episode features two women doing what you’d traditionally think of as male-dominated activities.) You can watch the episode right here, then join me for a Twitter Party on Wednesday, Nov. 4 for 9-10pm EST to chat with the farmers featured in it.

For more protein-packed snacks perfect for before or after the gym, check out Pumpkin Chocolate Chia Pudding, Apple Pie Yogurt Parfait, Peanut Butter Pumpkin Greek Yogurt Dip,Banana Bread Smoothie, or Autumn Acai Bowl with Greek Yogurt Figs and Pomegranate.

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Apple Butter Granola

I love to layer this granola with apple pie filling and Plain Greek yogurt sweetened with a little maple syrup. For a quick and easy apple pie filling, combine 3 peeled and diced apples, 1 tablespoon cornstarch, 1 tablespoon brown sugar, and some cinnamon in a saucepan. Add 1/2 cup of water and bring to boil, then reduce the heat and simmer for 8 minutes. The mixture will thicken as it cools.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Lauren Keating

Ingredients

• ⅓ cup apple butter preferably homemade
• 2 tablespoons coconut oil melted
• 1 tablespoon chia seeds
• 1 tablespoon flax meal
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 2 cups old-fashioned rolled oats
• 1 cup roughly chopped walnuts
• ½ cup dried fruit like apples, apricots, or raisins

Instructions

• Heat the oven to 325ºF.
• In a saucepan set over medium heat, warm the apple butter and coconut oil. Stir in the chia seeds, flax meal, cinnamon, vanilla, salt, and nutmeg. Remove from heat and mix in the oats and walnuts.
• Spread the oat mixture onto a baking sheet. Bake for 15-20 minutes, until toasted. Remove from the oven and let cool. Stir in the dried fruit.
• Store in an airtight container.