Tropical Papaya Boats

June 16, 2015, 5:00 am

≫ Next: Easy Traditional Red Sangria

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Ah, summertime. The perfect season to forgo bowls and use fruit instead. Let’s do this!

Have you ever tried a papaya?

My first time was when we vacationed in Bali and it seemed to be the star of most fruit platters. The flavor was a little unique at first and I couldn’t decide if I loved it or hated it. I’m kind of a watermelon and cantaloupe kind of girl, but I must admit this juicy, tropical fruit is growing on me.

Not only is papaya sweet, juicy and tender, it’s also super healthy! Serious bonus.

Papaya is packed with Vitamins A, C and K, and also boasts plenty of fiber, potassium, and folate. If the health perks still don’t win you over, try cantaloupe instead! It works beautifully in this recipe as well.

This recipe may be my simplest yet! I don’t know where the concept originates from, but it’s essentially a fruit bowl of goodness.

Simply halve your papaya or cantaloupe, scoop out the seeds, and top with whatever you can round up!

Banana ice cream
Coconut yogurt
Kiwi
Cherries
Blueberries
Chia seeds
Hemp seeds
Slivered almonds

These are so versatile you can easily adjust your fixings to suit your tastes.

If you give this recipe a try, let us know by leaving a comment and rating it! And be sure to show us by taking a picture and tagging it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!

5.0 from 6 reviews

Tropical Papaya Boats

 

Print Friendly Version

Prep time

15 mins

Total time

15 mins

 

Tropical papaya boats with loads of topping options! Load your fruit with coconut yogurt or banana ice cream and go to town with fruit, seeds and nuts! A healthy, plant-based breakfast or snack.

Author: Minimalist Baker

Recipe type: Snack, Breakfast

Cuisine: Vegan, Gluten Free

Serves: 1 generously

Ingredients

• 1 ripe papaya or cantaloupe, halved, seeds removed
• 1 cup Banana Ice Cream or Flavored Dairy-free Yogurt (I love blueberry coconut yogurt from Trader Joe's)
• 1 kiwi, skin removed and chopped
• 1/2 cup cherries, pitted and halved
• 1/4 cup blueberries
• 2-3 Tbsp slivered almonds
• 1 Tbsp chia seeds
• 1/2 Tbsp hemp seeds
• Granola (see all of my granola recipes)

Instructions

1. To make banana ice cream (instead of using dairy-free yogurt), add 2 ripe, previously sliced and frozen bananas to a blender or food processor and blend on low until a creamy ice cream consistency is reached. Scrape down sides as needed, and add a splash of almond milk if it has trouble blending.
2. To assemble papaya (or cantaloupe) boats, simply fill the hollow centers with desired amounts of banana ice cream or coconut yogurt, fruit, nuts and seeds!
3. Enjoy immediately - best when fresh.

Notes

*Nutrition information is a rough estimate for 1 papaya boat with coconut yogurt and listed toppings.

Nutrition Information

Serving size: 1 papaya boat Calories: 486 Fat: 16g Saturated fat: 4.3g Carbohydrates: 79g Sugar: 49g Sodium: 34mg Fiber: 13g Protein: 13.8g

3.3.3077

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Easy Traditional Red Sangria

July 28, 2015, 5:00 am

≫ Next: 3-Ingredient Mocha Milkshake

≪ Previous: Tropical Papaya Boats

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I had the best sangria (and patatas bravas) of my life when we went to Spain in 2013.

Perhaps my recollection of that first drink is slightly biased. We’d just arrived to Barcelona from a long, tiring train ride, and then walked what seemed like miles carrying 40-pound backpacks into the city to reach our AirBnB. We were tired and hangry, to say the least.

Our first thought upon dropping our bags was “tapas and sangria.” So off we went in search of sustenance, and what we found was glorious.

Can we all just agree the Spanish do it well, “it” being everything?

Traditionally the Spanish enjoy coffee in the morning, work a little, take an afternoon rest (or siesta), work a little more, then retire in the evening by eating tapas and drinking good wine with the people they love. Eventually, they slumber only to do it all over again the next day. If that doesn’t sound like a slice of heaven, I don’t know what does.

Oh, and did I mention they gifted the world with sangria? Does it get any better than this lush, fruity beverage? I think not.

 This recipe is my humble offering to a sangria-loving world.

I’ve tasted, tested, researched, retested, and what I’ve come up with is this easy, 6-ingredient, traditional red sangria that’s got everything I’m looking for:

Fruit
Sweet
Dry
Lush
Smooth
Refreshing
Boozy

I think I’m in love.

Though there are many interpretations of what “traditional sangria” is, I’ve found that it typically requires these main components:

Fruit (like apples and oranges)
Orange juice
A sweetener (like brown sugar or cane sugar)
A liquor (like brandy or rum)
Bold, fruity, dry Spanish red wine (like Tempranillo, Garnacha, or other Rijoa wine)
& Ice (for chilling)

For this version, I went with brandy because as soon as I smelled it, I immediately thought, “this smells like sangria!” But of course, if you’d rather use rum, be my guest.

This sangria is my new go-to summer drink. It’s:

Simple
Sweet
Slightly dry
Fruity
Boozy
Summery
Refreshing
& Simple

Enjoy this recipe alongside any of your favorite summer dishes. A few of our favorite pairings include patatas bravas, stuffed peppers, veggie burgers, and salads.

If you do give it a try, let us know what you think by leaving a comment and rating it so other readers know how much you loved it. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

4.5 from 4 reviews

Easy Traditional Red Sangria

 

Print Friendly Version

Prep time

5 mins

Total time

5 mins

 

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Spanish

Serves: 4.5 cups

Ingredients

• 1/2 apple, cored, skin on, chopped into small pieces
• 1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
• 3-4 Tbsp (41-55 g) organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar)
• 3/4 cup (180 ml) orange juice, plus more to taste
• 1/3 cup (80 ml) brandy, plus more to taste
• 1 750 ml bottle dry Spanish red wine*
• Ice to chill (~1 cup)

Instructions

1. Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
2. Add orange juice and brandy and muddle again to combine for 30 seconds.
3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
4. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
5. Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.

Notes

*For red wine, I bought the Albero Spanish Red Wine 2014 Monastrell from Trader Joe’s. However, any fruity, full bodied, somewhat-dry red Spanish wine will do.
*Recipe adapted from a new favorite of mine, Jamie Oliver Drinks Tube.

Nutrition Information

Serving size: 1/2 cup (of 9 total servings) Calories: 131 Fat: 0.1 g Carbohydrates: 12.3 g Sugar: 9.7 g Sodium: 5 mg Protein: 0.3 g

3.3.3077

 

3-Ingredient Mocha Milkshake

September 17, 2015, 5:00 am

≫ Next: Apple Pecan Arugula Salad

≪ Previous: Easy Traditional Red Sangria

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Remember that coconut ice cream we made?

Yeah, you’re gonna need that. It’s coffee chocolate milkshake time (as promised).

This mocha milkshake is inspired by one of my favorite childhood desserts – Arby’s Jamocha milkshake.

I know – shame, shame. But I was a bit of a junk food addict growing up – true story.

If you’ve never had a Jamocha shake, imagine vanilla ice cream blended with chocolate syrup and coffee. My version is a bit healthier than the original with no added sugar, thanks to cocoa powder, plus it’s vegan-friendly.

It also requires just 5 minutes and 3 basic ingredients once you’ve made (or bought) your coconut ice cream.

This shake is beyond dreamy. It’s:

Creamy
Chocolate-y
Coffee-infused
Coconutty
& Perfectly sweet

This makes the perfect dessert when you’re wanting something creamy and cold, or when a serious coffee craving strikes (i.e. every minute of the day).

If you give this recipe a try, let us know what you think! Leave a comment and rate it, and tag a photo #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!

4.4 from 7 reviews

Vegan Chocolate Coffee Shake

 

Print Friendly Version

Prep time

5 mins

Total time

5 mins

 

Amazing 3-ingredient coconut mocha shake! Made with vanilla bean coconut ice cream, cocoa powder and strong brewed coffee. Creamy, caffeinated and perfectly sweet.

Author: Minimalist Baker

Recipe type: Dessert, Beverage

Cuisine: Vegan

Serves: 2

Ingredients

• 2 cups (~270 g) Vanilla Bean Coconut Ice Cream
• 1-2 Tbsp (6-12 g) unsweetened cocoa or cacao powder
• 1/2 - 3/4 cup (120-180 ml) brewed coffee, chilled (medium to bold roast is best)
• optional: 2-4 Tbsp (30-60 ml) unsweetened almond or coconut milk
• optional: Vegan Magic Shell and/or Coconut Whipped Cream for topping

Instructions

1. Add ice cream, cocoa powder (starting with 1 Tbsp), and coffee (starting with 1/2 cup) to a blender and blend until creamy and smooth. Add more coffee or almond milk (optional) if it has trouble blending.
2. Taste and adjust ingredients as needed, adding more cocoa powder for more chocolate flavor, coffee for more coffee flavor, or almond milk for creaminess (optional).
3. Divide between 2 serving glasses and top with Coconut Whipped Cream (optional) or Vegan Magic Shell (optional).

Notes

*Recipe inspired by Arby's Jamocha Shake.
*Nutrition information is a rough estimate for one of two shakes without toppings.

Nutrition Information

Serving size: 1 shake (of 2) Calories: 307 Fat: 18.4 g Saturated fat: 16.2 g Carbohydrates: 41.5 g Sugar: 24.1 g Sodium: 12 mg Fiber: 12.8 g Protein: 2.6 g

3.3.3077

Apple Pecan Arugula Salad

November 27, 2015, 5:00 am

≫ Next: Golden Goddess (Turmeric) Hummus

≪ Previous: 3-Ingredient Mocha Milkshake

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Can I talk to you about salad, and also, life?

First, salad. No one should be forced to have a conversation on an empty stomach.

This salad is an adaptation of one I’ve been making recently for friends when hosting. It’s so simple in nature you likely already have most of the ingredients on hand right now (the best kind of recipe, in my opinion).

Peppery arugula is combined with crisp apples, toasted pecans, red onion, and dried cranberries, and it’s all dressed with a bright, vibrant lemon vinaigrette.

Plus, just 15 minutes (!!) and 8 basic ingredients to prepare – my idea of salad perfection.

This would make the perfect light and healthy dish to help you fill up on plants and erase some of that pie guilt likely lingering from yesterday’s feast. We’ve all been there. Salad to the rescue.

Now, life.

This time of year, everyone tells you to be thankful for what you have. I agree. Slow down, be grateful – it’s good for the soul.

But what about when life is hard, or things don’t go the way you planned, or something happens and your sense of reality shifts? What then?

2015 was perhaps my most personally challenging year yet, one wherein things didn’t go ‘as planned’ for me. I was left feeling a little sad and angry and frustrated, and just generally not like myself (what a bizarre sensation). It all made me realize I’m not as strong or spontaneous or resilient as I thought I was. In short, this year kind of kicked my ass.

The gritty details aren’t the important part. The important part is, I think it’s OK to be sad, or angry, or disappointed, or tired, or whatever it is you’re feeling right now that’s not radiant joy. It doesn’t mean you’re not thankful. It just means you’re giving yourself permission to feel your feelings (which is perfectly healthy, by the way). And it’s OK if what comes out isn’t all roses and sunshine.

My encouragement is, cry it out if you need to. No one’s looking anyway. And while you’re at it, eat some pie and hug your mom. I’ve found these to be equally sufficient remedies.

OK, back to this salad because, delicious.

I hope you love this recipe. It’s:

Simple
Seasonal
Fresh
Healthy
Satisfying
Flavorful
& Perfect for fall + winter

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers (and hugs), friends!

5.0 from 8 reviews

Apple Pecan Arugula Salad

 

Print Friendly Version

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.

Author: Minimalist Baker

Recipe type: Salad, Entrée, Side

Cuisine: Vegan, Gluten Free

Serves: 2 as an entrée, 4 as a side

Ingredients

SALAD

• 1/2 cup (50 g) raw pecans
• 7 ounces (198 g) arugula (organic when possible)
• 2 small apples (1 tart, 1 sweet), peeled, quartered, cored and thinly sliced lengthwise
• 1/4 red onion, thinly sliced
• optional: 2 Tbsp (20 g) dried cranberries

DRESSING

• 1 large lemon, juiced (~3 Tbsp, 45 ml)
• 1 Tbsp (15 ml) maple syrup
• Pinch each sea salt + black pepper
• 3 Tbsp (45 ml) olive oil

Instructions

1. Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
2. Bake pecans for 8-10 minutes, or until fragrant and deep golden brown. Remove from oven and set aside.
3. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
4. Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
5. Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side.
6. Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

Notes

*Nutrition information is a rough estimate for 1 of 4 servings with dressing (and cranberries).

Nutrition Information

Serving size: 1/4 of recipe with dressing Calories: 258 Fat: 20 g Saturated fat: 2.5 g Carbohydrates: 20.9 g Sugar: 14.6 g Sodium: 17 mg Fiber: 4.7 g Protein: 3 g

3.4.3174

Golden Goddess (Turmeric) Hummus

May 13, 2017, 5:00 am

≫ Next: Super Green Spirulina Smoothie (5 Ingredients!)

≪ Previous: Apple Pecan Arugula Salad

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You know golden milk, right?

Well, have you met her cousin golden hummus? She’s sort of a diva. She goes by goddess because she’s so vibrant in color and boasts mad anti-inflammatory effects. Give her a crown already (or at least a carrot). Also, you should totally invite her over because she might just change your life.

Golden goddess hummus? Yes, it’s a thing.

Golden Goddess (Turmeric) Hummus from Minimalist Baker →

Super Green Spirulina Smoothie (5 Ingredients!)

May 25, 2017, 5:00 am

≫ Next: Easy Chimichurri Sauce (10 minutes!)

≪ Previous: Golden Goddess (Turmeric) Hummus

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Summer is creepin’ on and I’m craving fresh, green things, like this smoothie.

What makes it super green? We’re about to find out. Shall we?

This smoothie is about as easy as it gets: 5 ingredients, 5 minutes, 1 blender.

The base is frozen banana, cucumber (we learned about cucumber’s health benefits in my Cucumber Smoothie), and coconut milk. I include hemp seed as an optional addition for healthy fats and protein.

Super Green Spirulina Smoothie (5 Ingredients!) from Minimalist Baker →

Easy Chimichurri Sauce (10 minutes!)

May 31, 2017, 5:00 am

≫ Next: Easy Red Salsa

≪ Previous: Super Green Spirulina Smoothie (5 Ingredients!)

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Say hello to the only sauce you’ll ever need.

OK, maybe not the only sauce. But pretty dang close.

If you’ve never had chimichurri, prepare to be blown away. It’s my new favorite thing! Shall we?

This magical chimichurri sauce is simple, requiring just 10 minutes, 1 bowl (or food processor), and 8 ingredients to prepare.

The base is spicy serrano pepper and garlic, which is layered with fresh cilantro and parsley.

Easy Chimichurri Sauce (10 minutes!) from Minimalist Baker →

Easy Red Salsa

June 12, 2017, 5:00 am

≫ Next: Rainbow “Raw-maine” Taco Boats

≪ Previous: Easy Chimichurri Sauce (10 minutes!)

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How have I gotten 5 years into writing a food blog and not provided a simple red salsa recipe?

How dare I? How could I? I know. Shame, shame. But I realized this recently and am excited to fill the void with this EASY, 10-minute Red Tomato Salsa! Let’s do it!

I did quite a bit of experimenting for this 10-minute, 8-ingredient, 1- bowl recipe.

Easy Red Salsa from Minimalist Baker →

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Rainbow “Raw-maine” Taco Boats

July 3, 2017, 5:00 am

≫ Next: How to Make Tahini Dressing

≪ Previous: Easy Red Salsa

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You guys have requested more no-cook / heat-free dinners, and this is the first one that came to mind!

If you’ve never had romaine taco boats, you haven’t lived! OK, maybe you’ve lived, but you haven’t enjoyed the freshest, most satisfying dinner I know.

Let’s make “Raw-maine” tacos!

This recipe is simple, with just 10 ingredients, 15 minutes, and no cooking required!

Rainbow “Raw-maine” Taco Boats from Minimalist Baker →

How to Make Tahini Dressing

August 7, 2017, 4:22 pm

≫ Next: DIY Shawarma Spice Blend

≪ Previous: Rainbow “Raw-maine” Taco Boats

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Ready to learn my go-to dressing that’s perfect for salads, bowls, falafel, and more?

Allow me to introduce my 3-ingredient tahini dressing that’s so delicious it’s like liquid gold. I always have some on hand!

How to Make Tahini Dressing   Print Friendly Version Prep time 5 mins Total time 5 mins   A creamy, rich sauce of tahini (sesame paste), lemon juice, and maple syrup!

How to Make Tahini Dressing from Minimalist Baker →

DIY Shawarma Spice Blend

August 7, 2017, 4:35 pm

≫ Next: How to Make a Chia Egg

≪ Previous: How to Make Tahini Dressing

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A quick and easy DIY shawarma spice blend to add to all of your favorite chickpea dishes, scrambles, salads, vegetables, and more!
DIY Shawarma Spice Blend   Print Friendly Version Prep time 5 mins Total time 5 mins   An easy, reliable shawarma blend that's smoky, spicy, and big on flavor! Perfect for seasoning crispy chickpeas, falafel, curries, scrambles, vegetables and more! Author: Minimalist Baker Recipe type: Spice Blend Cuisine: Vegan, Gluten-Free, Mediterranean-Inspired Serves: ~1/4 cup Ingredients

• 1/2 tsp ground cinnamon
• 1/4 tsp cardamom (or cloves)
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 2 tsp smoked paprika
• 2 Tbsp ground cumin
• 1/8 tsp cayenne pepper (or 1/2 tsp ground black pepper)

Instructions

1. Add all spices to a small jar and shake or stir to combine.

DIY Shawarma Spice Blend from Minimalist Baker →

How to Make a Chia Egg

August 7, 2017, 4:51 pm

≫ Next: Peanut Butter & Jelly Açaí Bowls

≪ Previous: DIY Shawarma Spice Blend

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What’s a chia egg?

If you’re looking to get into vegan baking, you should know what a chia egg is and how to use it!

It’s simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg. But then what? So many uses!

You can use a chia egg (or flax egg) as an egg substitute in many dishes, like quick breads, waffles, cookies, and more!

How to Make a Chia Egg from Minimalist Baker →

Peanut Butter & Jelly Açaí Bowls

August 8, 2017, 5:00 am

≫ Next: Best Vegan Matcha Latte

≪ Previous: How to Make a Chia Egg

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On a recent trip to Kansas to visit friends and family, we stopped at a local juice shop called Songbird that had the delicious, healthy offerings I was craving when away from home.

Are you surprised to know I went two days in a row? And that I ordered the same thing both days? I’m so predictable it’s not even funny.

This was one of my first açaí bowl experiences, and the flavor combination of banana peanut butter finally compelled me to create an inspired version for the blog.

Peanut Butter & Jelly Açaí Bowls from Minimalist Baker →

Best Vegan Matcha Latte

August 20, 2017, 3:00 am

≫ Next: Gingery Mango & Berry Smoothie

≪ Previous: Peanut Butter & Jelly Açaí Bowls

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Matcha lattes, you guys. Vegan matcha lattes. Naturally sweetened vegan matcha lattes. Things are getting very hipster over here today and I’m very into it.

Let’s matcha!

I’ve been on and off the caffeine train many times over the last decade. Some days, it’s my superpower. Other days, it makes me feel like an insane person.

So when I’m needing a little pick-me-up these days, I’ve been opting for a gentler source of caffeine that also boasts a flurry of antioxidants: matcha green tea powder!

Best Vegan Matcha Latte from Minimalist Baker →

Gingery Mango & Berry Smoothie

August 29, 2017, 3:00 am

≫ Next: Easy Traditional White Sangria

≪ Previous: Best Vegan Matcha Latte

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Most of our smoothie recipes have bananas, and some of you happen to dislike bananas. (Weird, I know – some of my friends and family included!)

So, when I recently ran out of bananas but was still craving a smoothie, I discovered this recipe, which would be perfect for those of you who aren’t in love with bananas but still want a delicious, creamy smoothie.

Let’s do this!

This recipe requires just 6 ingredients, 1 blender, and 5 minutes – simple, just the way I like it.

Gingery Mango & Berry Smoothie from Minimalist Baker →

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Easy Traditional White Sangria

September 10, 2017, 3:00 am

≫ Next: 5-Minute Raw Banana Splits

≪ Previous: Gingery Mango & Berry Smoothie

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Friends!

Summer is almost over here in the Pacific Northwest, but I’m still hanging on to every last drop of sunshine with this Traditional White Wine Sangria. Gather your leftover berries and stone fruit, snag an apple and some wine, and let’s make sangria!

I shared a recipe for Easy Traditional Red Sangria, and you all have loved that! It’s our go-to for hosting and one we enjoy over and over again.

Easy Traditional White Sangria from Minimalist Baker →

5-Minute Raw Banana Splits

April 16, 2018, 3:00 am

≫ Next: Vegan White Hot Chocolate

≪ Previous: Easy Traditional White Sangria

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This recipe is inspired by a snack we recently shared on Instagram that you were apparently very into. And because we’ve had it many times since, we figured it was due time to share the details.

Let’s make (healthier) banana splits!

This 7-ingredient, 5-minute recipe is raw (when you use raw nut butter), insanely versatile, and super delicious.

It all starts with ripe bananas scored down the middle to prepare for all the delicious toppings.

5-Minute Raw Banana Splits from Minimalist Baker →

Vegan White Hot Chocolate

April 22, 2018, 3:00 am

≫ Next: Cinnamon Raisin Peanut Butter

≪ Previous: 5-Minute Raw Banana Splits

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This is the recipe you want in your back pocket for chilly, gloomy days or when you’re craving a healthier, comforting pick-me-up. It’s made with 8 simple (wholesome) ingredients in just 10 minutes. Let’s do this!

The base starts with creamy coconut milk, either DIY or light store-bought. If you’re not into coconut, you could also sub just about any other dairy-free milk, like rice or almond!

Vegan White Hot Chocolate from Minimalist Baker →

Cinnamon Raisin Peanut Butter

May 7, 2018, 3:00 am

≫ Next: Creamy Golden Milk Smoothie

≪ Previous: Vegan White Hot Chocolate

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Are there foods you just don’t enjoy? For me, it’s raisins.

If there are raisins in my granola, you will no doubt see me meticulously picking them out and setting them on the side of my plate. No, thanks. And my go-to movie theatre snack? It will never be Raisinettes. Yeah, no.

However, the one exception I will make is when cinnamon is involved. Anything cinnamon raisin is A-OK in my book.

Cinnamon Raisin Peanut Butter from Minimalist Baker →

Creamy Golden Milk Smoothie

May 22, 2018, 3:00 am

≫ Next: Peanut Butter Banana Green Smoothie Bowl

≪ Previous: Cinnamon Raisin Peanut Butter

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If you’re into golden milk, this smoothie is a must-try! It requires 7 wholesome ingredients (you likely have on hand right now), 1 blender, and 5 minutes to make. Let’s do this!

The base of this smoothie is frozen banana for natural sweetness and a creamy texture. We tested other fruits and nothing quite worked. But if you’re trying (or prefer) to avoid banana, we include another option in the notes!

Creamy Golden Milk Smoothie from Minimalist Baker →